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  1. Thursday, January 19

    Chocolate Peanut Butter Oat Bars (No-Bake)

    Ahhhh, Pinterest. How we love thee!

    This recipe is yet another wonderful thing I discovered on Pinterest. I was able to quickly whip these up today with ingredients that I always have on hand. Gotta love non-complicated, fast and easy recipes!

    Cate took a bite and said, “Wow! These taste even better than they look!” I’ll take that! They basically taste like no-bake cookies, but I like that they are in bar form – it’s much easier to make them look pretty!

    Chocolate Peanut Butter Oat Bars (No-Bake)
     
    From Love Veggies and Yoga (I rewrote the recipe so it’s shorter and reflects exactly what I did…click through for a more thorough description some options for making the recipe vegan)
    Author:
    Recipe type: Dessert
    Ingredients
    • 1 stick butter (4 ounces)
    • 2 cups white sugar
    • ¼ cup brown sugar
    • 6 tablespoons cocoa powder
    • ½ cup milk
    • ½ cup peanut butter
    • 1 teaspoon vanilla extract
    • 3½ cups oats (I used Quaker rolled instant oats)
    • chocolate chips to sprinkle on top (butterscotch or peanut butter chips would be good, too)
    Instructions
    1. Line an 8×8 pan with foil and spray with cooking oil.
    2. Combine and melt butter, white sugar, brown sugar, cocoa powder and milk in a medium sauce pan. Heat over medium-high heat – bring to boil, let boil for 90 seconds, stirring continuously, then remove from heat.
    3. Add peanut butter and vanilla (vanilla can bubble up on you, so add carefully). Mix until smooth. Stir in the oats.
    4. Pour into pan, spreading evenly. The mixture will be very hot so be careful! Give it a few minutes to cool, then press a handful of chocolate chips into the top.
    5. The original recipe says to put them in the freezer for an hour. I did this and they were very hard to cut. I had also used waxed paper instead of foil with spray. I could not for the life of me get the bars to pop out of the pan – it was crazy town. I think if I had just refrigerated for 20 minutes or so they would have been set and much easier to work with.


  2. Wednesday, August 3

    Easy Peasy Crispy Peanut Butter Cups

    Have you discovered Pinterest yet? It’s a lovely website that allows you to essentially bookmark stuff you love. And discover stuff other people love. Which is where I found the recipe for these peanut butter cups on a food blog called Iowa Girl Eats. I “pinned” the recipe so I would remember to try it later…and later came sooner than I was planning and I ended up making them that night.

    These little treats are super easy to throw together and they really hit the peanut butter cup spot. A few of my friends had some the other night and loved them, so you don’t just have to take my word for it.

    Easy Peasy Crispy Peanut Butter Cups
     
    Recipe originally from Iowa Girl Eats
    Author:
    Recipe type: Dessert
    Ingredients
    • 1¼ cups peanut butter
    • ¼ cup butter, room temperature
    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1½ cups rice krispies
    • Milk or semi-sweet chocolate chips, probably about 8 ounces or so.
    • Mini muffin tin
    Instructions
    1. Directions (in my own words to describe exactly how I did it):
    2. Preheat oven to 350 degrees. Lightly butter the muffin tin. Place about 6-8 chocolate chips in each muffin tin (32 peanut butter cups total, my chocolate chips were a little bit bigger than the standard Nestle chip – I used 6 chips per cup). Put pan in oven and until chocolate chips melt. You’ll pretty much have to feel the chips to see if they’re melted or not because chocolate chips tend to keep their shape even when they are melted. Take the pan out of the oven and squish down the chocolate in each muffin cup with the back of a spoon. Turn oven off and set pan aside.
    3. The second time I made these, I must have left the chocolate in the oven for too long or something and the chocolate ended up actually going powdery and weird on me. SOOOO…I melted about 1½ cups of chocolate chips in the microwave, 30 seconds at a time stirring between each heating. This made for more dishes to wash, but I had much better control over the chocolate not burning. After spooning the chocolate evenly between all the cups, I refrigerated for about 5 minutes until the chocolate started to harden.
    4. Mix peanut butter and butter together (I just used a mixing spoon), then mix in the powdered sugar and vanilla. Stir in the krispies.
    5. Evenly divide the peanut butter mixture between the 32 muffin cups, pressing down into the cup and smoothing the tops with a spoon. Refrigerate until peanut butter firms up, about 15 minutes or so. Store in an air tight container in the fridge.
    6. They taste good right out of the fridge or after sitting on the counter for 10 minutes or so.
    7. Also, I halved the recipe and it worked perfectly…made 16 mini peanut butter cups.


  3. Thursday, May 6

    The Most Heavenly Peanut Butter Chocolate Cookie This Side of Anywhere

    For the LOVE…these cookies are unreal. My friend Michelle made them for a meeting I had with her one afternoon…I promptly (as in during the meeting) got the recipe and made them myself that very evening. The texture of the cookie is perfect – crispy-ish outside, soft inside. And the surprise peanut butter filling? Better than a peanut butter cup, I tell ya.

    magic peanut butter middles1 web

    Get ready. You’ll need to do a few (hundred) laps around the track in preparation for these cookies…you will not be able to stop eating them. Okay, I may be projecting here. Giving away a little too much information about myself. What’s new?

    The Most Heavenly Peanut Butter Chocolate Cookie This Side of Anywhere
     
    From my friend Michelle who got it from a friend who got it from the Tasty Kitchen website where it was posted by Karly, who originally wrote about the recipe on her blog. Karly in turn found the recipe on allrecipes.com posted by someone named Stephanie, to whom I will be eternally grateful. In case you were wondering where the recipe came from…
    Author:
    Cuisine: Dessert, Cookie
    Ingredients
    • 1½ cups all-purpose flour
    • ½ cup unsweetened cocoa powder
    • ½ teaspoon baking soda
    • ½ cup white sugar
    • ½ cup packed brown sugar
    • ½ cup butter, softened
    • ¼ cup peanut butter
    • 1 teaspoon vanilla extract
    • 1 egg
    • ¾ cup confectioners’ sugar
    • ¾ cup peanut butter
    Instructions
    1. In small bowl blend flour, cocoa and baking soda. Mix until well blended.
    2. In large bowl beat sugar, butter or margarine and ¼ cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
    3. To make Filling: Combine confectioner’s sugar and ¾ cup peanut butter. Blend well.
    4. Roll filling into 30 – 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely (Jane note: I also divided the dough into 30 parts to make it easy on myself). Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar. (Jane note: maybe there’s something wrong with my technique, but the glass trick didn’t work – I did flatten the cookies with a glass, but the glass wasn’t dipped in sugar. Instead I dipped the top of the flattened cookie into some sugar – that seemed to work better.)
    5. Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

     

    This post generated several questions – please click here to read the “appendix” for this recipe for a few more tips!

    magic peanut butter middles2 web

    link

  4. Tuesday, January 26

    Peanut Butter Blobs and Buckeyes – 2 Recipes for the Price of 1!

    Last week, one of the batches of edible peanut butter playdough that I made was more suitable for eating than playing. Since we had more than enough playdough to play with, I rolled a bunch of the “dough” into little blobs and dipped them in melted chocolate chips to eat, an idea inspired by a recipe for Buckeyes that I’ve been meaning to try.  My blobs turned out quite yummy. In fact, my friend Nikki couldn’t stop eating them. (Sorry to out you, Nikki!)

    peanut butter blobs2 web

    So, today we have two recipes: Jane’s peanut butter blobs and the original recipe for Buckeyes.  The dry milk in the peanut butter blobs gives them a nice crunch, but I have to say that the Buckeyes recipe looks simply heavenly and I can’t wait to try them.  (Karen, who gave me the recipe, swears they’re awesome and I believe her.) I would have made them this week, but I have officially overdosed on peanut butter after all the playdough “testing.” I need a little break. Never thought I could get sick of something made out of peanut butter and chocolate.

    peanut butter blobs1 web

    Peanut Butter Blobs
     
    From Jane Maynard (evolved from a few peanut butter playdough recipes)
    Author:
    Recipe type: Dessert
    Ingredients
    • 18 ounces creamy peanut butter
    • 6 tablespoons honey
    • 1¼ cup non-fat dry milk (packet for one quart)
    • ½ cup powdered sugar
    • ½ – 1 cup chocolate chips (preferably half milk, half semi-sweet)
    Instructions
    1. Mix ingredients in a bowl. Roll into small “blobs” and dip in melted chocolate chips (you can melt in the microwave or over a double boiler). Let sit to harden. Store in an airtight container. (Quick tip: Spray your tablespoon with oil before measuring your honey and the honey will pour much easier.)

    peanut butter blobs stored web
    Buckeyes
     
    From Karen who got it from a friend who got it from a friend…
    Author:
    Recipe type: Dessert
    Ingredients
    • 18 oz crunchy peanut butter
    • 3 cups rice krispies smashed (can put in a ziplock and use a rolling pin to smash)
    • 1 stick of butter softened
    • 1 lb of powdered sugars
    • chocolate chips
    Instructions
    1. Mix above ingredients and refrigerate for 20 mins. Shape into balls and dip into melted chocolate (karen uses chocolate chips, you can either microwave the chips in a bowl for 1 minute and stir then do 15 sec increments after that until nice and smooth– or use a double boiler to melt – just be careful not to over cook the chips) then place on a cookie sheet and let harden! Enjoy! (Store in an airtight container.)