Monster Cookies

 I love peanut butter and chocolate.  I have been making these Monster Bars for years - they are easy, one pan and everyone loves them.  I can also make them gluten-free when I need to.  

I follow Tessa at Handle the Heat on Instagram.  She is a fabulous baker.  I thought I would try her Monster Cookie and they came out perfect.  I highly recommend.  

  

I didn't change the recipe at all.  I recommend visiting Tessa at Handle the Heat.  If you like to bake, she has lots of hints on ... How to make the perfect cookie!  Enjoy!

Avalanche Bars

When my girls were younger, one of their very favorite treats was the Avalanche Caramel Apple from Rocky Mountain Chocolate Co.  They LOVE all things Avalanche - We just love all things peanut butter!

I was on social media the other day and this recipe for Avalanche Bars popped up.. from Cookies & Cups. I follow Shelly from Cookies & Cups on Instagram.  I have now made Avalanche Bars three times - once when middle daughter was visiting from Austin, took some to see oldest daughter in DC and just made them for a preschool teacher lunch.  I have a few teachers who eat gluten free so I made them with gluten-free rice krispie type cereal.  I LOVE these bars!!

I googled "Avalanche Bars" and all of the recipes are pretty much the same.  We really like peanut butter so I added a little more peanut butter and more Rice Krispies.  They turned out great.  

Avalanche Bars - adapted from Cookies & Cups

12 oz bag white chocolate chips

1/4 cup creamy peanut butter (I used 1/2 cup)

3 cups Rice Krispies (I used 3 1/2 to 4 cups)

1 1/2 cups mini marshmallows

1/4 cup mini chocolate chips + 2 Tbsp for garnish

lightly grease a 9 x 9 pan (I lined mine with foil)

In microwave bowl, pour in white chips and heat on 50% power for one minute.  Stir and continue in 30 second increments until chips are melted.  Add peanut butter to melted chips and stir to combine.  Gently add the krispies.  Gently toss to coat.  Allow mixture to cool for 15 to 20 minutes, stirring every five minutes to help cool.  Add in the marshmallows and 1/4 cup mini chocolate chips.  Gently stir to combine.  Pour mixture into a prepared 9 x9 pan, pressing lightly with the back of the spoon.  Sprinkle the remaining chocolate chips on top.  When the bars are completely cooled, cut into squares and enjoy.  Store in an airtight container. 

Printable Version

Chocolate Peanut Butter Pie

I hope everyone is quarantining safely.  As you know, Annie and John-Mark are married.  They are both working from home and enjoying life in Arlington, Virginia.

Jenna and Meg came to Omaha to quarantine with us.  I LOVE having them home.  We are watching movies, going for walks and I have been trying some new recipes.  I tend to gain weight easily and I can gain the "Corona15" if I am not careful!  But having girls home makes me want to make fun treats.  I don't think they are complaining!

As I have mentioned in many posts, I follow lots of food bloggers on Instagram.  I found this yummy recipe on Handle the Heat.  I love peanut butter and chocolate and thought this would be a great quarantining treat! I have made several peanut butter/chocolate desserts over the years and this one is one of the easiest.

I am going to send you over to Tessa at Handle the Heat for this easy Peanut Butter Pie recipe.  I didn't change a thing.  You will love it if you love this yummy combination like I do!

Easy Refrigerator Peanut Butter Pie

Well, the girls were here for nine days and we had the best time. Mom was here for about a week too....and we enjoyed eating too much, shopping, playing games, movies and just hanging out.  I love that we raised independent girls who are enjoying their lives in Austin and DC but it’s also very hard to see them drive away or take them to the airport.  I just have to be thankful for our time together and look forward to the next!

We always enjoy playing games over the holidays. This year we played Progressive, a rummy type card game. We also used our television, our cell phones and an Amazon Firestick and went to Jackbox.tv and played Fibbage. Fibbage is so fun and hysterical and anyone who has a cell phone or iPad can play.  We also played Codenames and we even brought out an oldie-Scattergories. John-Mark sent us Secret Hitler to play, which is one of Jenna‘s very favorite games but we just ran out of time with packing and last-minute details. Next time!

I tried a few new recipes over the holidays. Most of us love peanut butter and chocolate and my friend at church, Michelle, makes this quick and easy refrigerator pie. I LOVE IT. I also love how quick and easy it is and it doesn’t have to be baked.  This is one of those recipes you could just keep the ingredients on hand.   Enjoy!

Easy Refrigerator Peanut Butter Pie

8 oz cream cheese, softened
1 heaping cup peanut butter
1 1/2cups powdered sugar (more if needed for texture)
8 oz Cool Whip, thawed
Hershey’s chocolate for drizzle (optional)
Oreo cookie pie crust

Using a large bowl and a hand mixer, beat the cream cheese and peanut butter until smooth. Add the powdered sugar and beat until smooth.  Gently fold in the Cool Whip until all is totally combined. Pour this into an Oreo cookie pie crust. Top with chocolate syrup. Chill for at least an hour before serving.

Reese's Stuffed Rice Krispie Treats

This is one of those random recipes that appeared on Facebook from Delish.  The girls love Scotch-a Roos so I knew they would love these......Reeses Stuffed Rice Krispie Treats.  Yum!  I made them this past weekend when Jenna was home.  Jenna shared a few with her friend Sarah and her family.  Sarah texted me this morning and said her mom said...."best thing I've ever put in my mouth"!  They are yummy!

Reese's Stuffed Rice Krispie Treats (adapted from Delish)

cooking spray for pan
5 Tbsp butter
1   10 oz bag mini marshmallows
1/2 cup creamy peanut butter
pinch kosher salt
6 cups Rice Krispies Cereal
12 - 16 regular size Reese's Peanut Butter Cups, unwrapped
1/4 cup creamy peanut butter, melted for garnish
1/4 melted semi-sweet chocolate chips, melted for garnish

Line a 9 x 13 pan with parchment paper. In a large pot over medium-low heat, melt butter.  Stir in marsh mallows, peanut butter and salt... stir until mixture is melted.  Remove from heat.  Immediately add Rice Krispies and stir with a rubber spatula until combined.  Working quickly, press a thin layer of rice krispie mixture into the bottom of the lined 9 x 13.  Add a layer of Reeses Peanut Butter Cups.  Press the remaining Rice Krispie mixture on top of the peanut butter cups.  Drizzle the melted chocolate and peanut butter, then refrigerate until cool... about 30 minutes.  Slice into squares and serve.

printable version

Buckeye Bundt Cake

As you know, I am a preschool director.  We had our Christmas dinner at a local Italian restaurant and then went back to my house for our Secret Sister gift exchange and dessert.  I loved it!  Food is my love language - especially desserts!

I don't normally try new desserts when I have guests .... but I went for it.  I had lots of little desserts... Oreo balls, Peanut Butter Balls, English Toffee, Caramel Puffed Corn, Molasses cookies, etc.

I made a Buckeye Bundt Cake.  I am not sure where the recipe came from.  I think I saw it later on Tip Hero on Pinterest.  I love peanut butter and chocolate! This is a pretty, yummy cake!

       A teacher captured a quick pic for me - cutting the cake!

Buckeye Bundt Cake

Peanut Butter Filling:

3/4 cup creamy peanut butter
4 oz cream cheese, softened
1/4 cup powdered sugar, sifted
1 egg beaten
3 Tbsp whole milk

Cake:

1 cup water
 6 oz butter + 1 Tbsp for greasing the pan
1/3 cup cocoa powder + 2 Tbsp for dusting the pan
1 heaping tablespoon instant espresso powder (I used instant coffee)
1 tsp kosher salt
2 cups all-purpose flour
1 1/2 cup granulated sugar
1 tsp baking soda
2 eggs
1 tsp vanilla extract
1/2 cup sour cream

Shiny Peanut Butter Chocolate Glaze

1/2 cup heavy cream
1 Tbsp granulated sugar
2 Tbsp light corn syrup
1/4 cup cream peanut butter
4 oz dark chocolate, finely chopped

Preheat oven to 350 degrees.  Grease a 10-12 cup bundt pan generously with 1 Tbsp softened butter. Sprinkle with the 2 Tbsp of cocoa powder - swirl to coat the entire pan evenly in a layer of cocoa powder.  Pay attention especially to the middle tube and the bottom.  Please - do not skip this step.

Make the filling by adding all of the filling ingredients to a large mixing bowl.  Mix with a hand mixer until smooth and no streaks of cream cheese of peanut butter.  Set aside.

Heat the water, 6 oz butter, 1/3 cup cocoa powder, espresso (or instant coffee) and salt in a medium saucepan over medium heat.  Whisk to remove any lumps.  When butter is melted and the pot just comes to a boil, take off the heat and set aside.

In a large mixing bowl, whisk together the flour, granulated sugar and baking soda.  Whisk in the chocolate and butter mixture, followed by the 2 eggs, vanilla and sour cream.  Whisk until there are no streaks of sour cream, but try not to overmix - a few lumps are okay.

Pour 3/4 of he batter into the prepared bundt pan.  Spoon the peanut butter/cream cheese filling evenly on the top of the batter  - trying to keep it from touching the sides or middle tube.

Cover the peanut butter filling with the rest of the cake batter.  Bake in the preheated oven for 50 - 60 minutes.  Cool the cake for 10 minutes.  Loosen the sides with a thin knife.  Invert the pan so it's resting cake-side down on a plate  - gently lifting the bundt pan away.  Allow the cake to cool.

Make the glaze by heating the cream, sugar, peanut butter and corn syrup to almost a boil.  Pour the heated mixture over the chocolate and let it sit a minute to start melting.  Whisk until smooth and shiny and our over the top of the cake.

Printable Version 

Peanut Butter Sheet Cake

I LOVE peanut butter!  My sweet friend and "nail lady"... Paige gave me this recipe from her Aunt Cecelia.  Paige and I both love good food and are often talking recipes, etc.  She shared this recipe and told me how yummy it is.  She said, "the frosting looks like bacon grease... but it is soooo good!"

Easy cake, tastes amazing.... doesn't look great!  I thought about sprinkling with peanut butter chips or chopped salted cocktail peanuts... I didn't... but I might in the future!  This cake is moist and dense like a Texas Sheet Cake.  You will love it!

Peanut Butter Sheet Cake

Cake:

2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
1 1/2 sticks butter
1/2 cup peanut butter
1 cup water
2 eggs, slightly beaten
1 tsp vanilla
1/2 cup buttermilk

Preheat oven to 350.  In a large bowl, mix together flour, sugar, baking soda and salt.  In a saucepan, bring oil, butter, peanut butter and water to a boil.  Pour over dry ingredients, mixing well.  Add beaten eggs, vanilla and buttermilk.  Pour into a greased and floured 11 x 15 pan.  Bake at 350 for 15 - 20 minutes.

While cake is baking, make frosting:

Frosting:

1/2 cup evaporated milk or 1/2 & 1/2
1 cup sugar
1 Tbsp butter
1/2 cup peanut butter
1/2 cup miniature marshmallows
1 tsp vanilla

Combine milk, sugar and butter in a saucepan.  Bring to a oil, cooking for two minutes.  Remove from heat and add peanut butter and marshmallows, stirring until melted.  Stir in vanilla.  Gently pour and spread over warm cake.

Printable Version

Chocolate Peanut Butter Fun Cake

As I have mentioned many times, I love peanut butter and chocolate.  My girls were headed home from college recently... and I wanted to try a new recipe.  I found this recipe at Epicurious.  I thought it was fabulous.  I think it was a little too rich for my hubby but the rest of us loved it.  The cake part isn't overly sweet - kind of dark, rich chocolate.  I thought the frosting was fabulous.  I will make both again.  I think I will use the frosting for other things as well. I was a little intimidated by the frosting.  I don't think I have ever made a true Buttercream Frosting.  I followed the directions - it turned out beautifully.  Just sayin... I could eat it by the spoonful!

I doubled the recipe and made a 9 x 13.  Enjoy!

Chocolate Peanut Butter Fun Cake (adapted from Epicurious)

* I doubled the recipe and baked in a 9 x 13

1. Chocolate cake:
   • Nonstick vegetable oil spray
   • 1 1/4 cups all-purpose flour
   • 1 cup sugar
   • 3/4 cup natural unsweetened cocoa powder
   • 1 1/2 teaspoons kosher salt
   • 1 teaspoon baking soda
   • 1/4 cup vegetable oil
   • 1 teaspoon vanilla extract
   • 1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)  *I used bittersweet
2. Peanut butter buttercream:
   • 1/2 cup sugar
   • 1/4 cup egg whites (from about 2 large eggs)
   • 1 1/2 teaspoon vanilla extract
   • 1/4 cup creamy peanut butter
   • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4" cubes
   • Kosher salt
   • 1/4 cup chopped semisweet or bittersweet chocolate (about 1 3/4 ounces) *I used semisweet
   • 1/4 cup chopped unsalted, dry roasted peanuts  *I used salted, cocktail peanuts

1. For chocolate cake:
   1. Preheat oven to 350°F. Coat bottom and sides of pan with nonstick spray;  Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35-40 minutes. Let cool completely in pan on a wire rack.  *line pan with parchment paper if want to lift out to frost and cut
2. For peanut butter buttercream:
1. Combine sugar and egg whites in a medium metal bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is hot to the touch, 3-4 minutes. Remove from heat; using an electric mixer, beat on high speed until cool and thick, 5-6 minutes. Beat in vanilla, then peanut butter. With mixer running, add butter a few pieces at a time, beating to blend between additions. Season with salt.
2. After cake is cooled, spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts.  *If you used parchment paper and you choose to lift the cake out of the pan....Run a thin knife around pan to release cake. Invert cake onto a serving plate.  Cut into 2" squares. 
3.  DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.  
3. Printable Version
1. .

Peanut Butter Apple Dip

I love peanut butter!  I found this yummy dip/spread over at The Yummy Life.  They also have a pumpkin dip and a caramel version.

I think this is a great dip/spread to keep on hand to eat on apples, pretzels, bananas, ice cream, wafer cookies, bagels......anything.

I chose to top it with chopped up Reese's peanut butter cups.  They topped it with chopped peanuts! Both are fabulous!

Peanut Butter Dip/Spread (adapted from The Yummy Life)

1  8 oz pkg cream cheese, softened
1/2 cup dark brown sugar
1/2 cup peanut butter ( I used creamy)
1/4 cup honey
1 tsp vanilla
chopped peanuts or Reese's for garnish

Combine softened cream cheese and brown sugar in a large bowl.  Using an electric mixer, mix until well combined.  Add peanut butter, honey and vanilla... mixing until well combined.

Make ahead and refrigerate until ready to enjoy.... or enjoy right away!  Garnish with a topping if desired.

Peanut Butter Balls

I love peanut butter and I especially love peanut butter balls.  I have had several different varieties.  I think my favorite is this one with Rice Krispies.

In past years, I have made the balls, refrigerated or frozen them and dipped them the night before the event.  I decided this year, I wanted to make, refrigerate, dip and freeze and not wait until night before the event.  YAY - they turned out beautifully.  I will never wait and dip again.  The day before the party, I moved the bars from the freezer to the refrigerator.  I served them from the refrigerator. They were fabulous.  I dipped in a nice quality almond bark and they didn't discolor at all.

Peanut Butter Balls

1 cup creamy peanut butter

1 cup crunchy peanut butter

1/2 cup butter

3 cups Rice Krispies

3-4 cups powdered sugar

1 pkg chocolate almond bark

White almond bark/peanut butter for drizzling

Soften peanut butter and butter in microwave.  Add cereal and powdered sugar, mixing well to form a thick mixture.  Using a small cookie scoop, scoop up mixture and roll into a ball.  Place balls on a cookie sheet lined with wax paper.  When all balls are formed, refrigerate balls for at least one hour until firm.  Melt almond bark in microwave according to directions.  When balls are firm, take a ball and roll around in your hands to smooth edges.  Put toothpick in ball and dip into melted almond bark. Using a spoon in your other hand, help take the excess off the bottom of the ball.  I don't like the balls to sit in excess almond bark.  Drain as much off as you can.  Using the spoon, help to slide the ball off the toothpick, using the excess on the spoon to fill in the toothpick hole.  Balls will harden as you dip more balls.  You can decorate the top a variety of ways.  I think drizzling or sprinkling helps to hide any of your dipping flaws.  I chose to melt a couple of squares of white almond bark and about a tablespoon of creamy peanut butter together.  I spooned the mixture into a small ziploc bag.  I squeeze all of the mixture down to the corner of the bag.  I snipped a very small hole in the corner of the bag and squeezed the bag as I drizzled onto the peanut butter balls.  

After all of the balls were dipped and drizzled and hardened, I layer the balls with wax paper, topped with wax paper and froze them until the day before serving.  I moved them to the refrigerator the day before serving.  I served them directly from the refrigerator.  

FABULOUS!!

Peanut Butter and Chocolate Cream Cheese Ball - Amazing!

I have such a fun job!  I work with amazing women at the preschool but since the preschool is in a church, I work with an amazing children's staff here at the church.  We had a birthday celebration yesterday for the sweetest of sweets, Christy!  Another dear friend, Jenni, brought this amazing Peanut Butter and Chocolate Cream Cheese Ball.  If you love chocolate, peanut butter and toasted pecans - oh my stars - you will love it! I loved it!  Jenni and I are always talking recipes.  I am so thankful she shared this fun new recipe with me. Be sure to add this to your holiday festivities!!

Peanut Butter and Chocolate Cheese Ball

1  8 oz package of cream cheese, softened
1/4 C butter, softened
1/4 C creamy peanut butter
2 Tablespoons light brown sugar
3/4 C powdered sugar 
3 Tablespoons unsweetened cocoa
1/2 C chocolate and peanut butter chips
1 Tablespoon chocolate liqueur (optional)
2/3 finely chopped pecans, toasted 

Graham Cracker Sticks 

1. Beat cream cheese, butter, and peanut butter at medium speed of an electric beater until creamy.
2. Stir in sugars, cocoa, chips, and if desired, liqueur. Cover and chill two hours or until firm.
3. Shape chilled mixture into a ball, and roll in toasted pecans. Serve with graham crackers.

*The picture above is a doubled recipe

Peanut Butter Chocolate Gooey Butter Bars

What a crazy month!  We got our two oldest back to Baylor!  If you can only imagine - getting two girls back to school - unfurnished houses - and lots of clothes - and stuff!  Oh my stars!  We took two cars and a U-Haul!  It was crazy but we got them down there on a Friday, organized and unpacked both places on a Saturday and Chris and I drove back on a Sunday.  I thought this move was harder then when I moved them separately.  Loved having them home this summer and it was just harder taking them back!  They love Baylor so that makes it easier!  Meg is senior in high school and has a fun year ahead of her!  Lots of decisions for her too!

Preschool Teachers started back this past Monday.  I was in need of routine and I was so glad to have them back!  Our sweet kiddos come Tuesday!

We had a great workday Monday.  Preschool treated the teachers to breakfast and lunch.  I had these fun lanterns filled with a few goodies - ready for them on the table when they came in.  We are blessed to have amazing teachers!

We had a light breakfast and pizza/salad for lunch.  I did make our favorite English Toffee and I tried a new version to the traditional Gooey Butter Bar.  I love peanut butter and chocolate so I just knew these would be yummy.  I think heated with some vanilla ice cream might be the best.  If no vanilla ice cream, top with a dollop of Reddi-Wip!  Enjoy!!

Chocolate Peanut Butter Gooey Butter Bars (recipe from foodtv.com)

Cake:
1 (18 1/4-ounce) package chocolate cake mix (I used Devil’s Food)
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar

Directions 
Preheat oven to 350 degrees.  Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together.  Add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over-bake as the center should be a little gooey.  Serve warm with vanilla ice cream, fresh whipped cream or Reddi-Wip!

Printable Version

Salted Nut Roll Bars

Hi friends - I apologize for not posting as much this summer.  My girls are all home and I just want to spend as much time with them as possible.  I am still cooking a lot - just not always trying new recipes.  If you are new to my blog - please visit back to some of my first-posted recipes.  These are some of my favorite.

Here are a few reminders that I have been making this summer....Chili Cheese Frito and Corn Salad, Some Great Pasta, Sausage Pinwheels, Baked Macaroni and Cheese with Corn and Cucumber Salsa.  I made Chris' favorite Banana Pudding ,,,,,and Mexican Cornbread is a favorite stand-by.   Also, please try the Black Bean and Corn Salsa and Craisen Salad this summer.  And, I made King Ranch Casserole this week - another favorite Mexican dish!  We are making these yummy RIBS today.....

My friend Amy made these fun bars for a pool party last weekend.  I loved how yummy and easy they are.  This is an easy no-bake recipe like Scotch-a-Roos.  I have been trying to not each much sugar - well these little babies about did me in last Saturday.  I kept taking a little bite.... and another little bite - you know what I mean.  They just hit the spot.  I love that I can just keep these items on hand and whip this up anytime!

Salted Nut Roll Bars

16 oz peanuts (I used dry roasted)
3 Tbsp butter
1 pkg peanut butter chips
1  14 oz can sweetened condensed milk
1  10 oz bag mini-marshmallows

Grease a 9 x 13 bars.  Sprinkle half of the peanuts in the bottom of the pan.  In a saucepan or in the microwave, melt butter and peanut butter chips.  Add condensed milk and stir til mixed.  Take from stove (or MW) and stir in marshmallows and toss til coated.  Pat mixture down into peanuts in pan - until you have a layer of marshmallow mixture on top of peanuts.  Top with the rest of peanuts and pat firmly down into marshmallow mixture with a spatula.  Chill to firm.  Cut and enjoy!

Printable Version

Reese's Peanut Butter Chocolate Pudding Cookies

I LOVE peanut butter and chocolate.  I usually like plain chocolate chip cookies but I thought these cookies were WAY yummy.

One of the Four Year Old Classes at preschool is collecting recipes for a project.  A sweet fun mom from my afternoon class shared this recipe.  I was headed down to see my girls in Texas last weekend and I couldn't wait to try these.  I love them.  This is a great new recipe to add to my cookie repertoire.  Give them a try!!

Reese's Peanut Butter Chocolate Pudding Cookies

Ingredients:

Makes 70-80 cookies!

2 ¼ cup all- purpose flour                             2 large eggs

1 teaspoon baking soda                                 1 tsp vanilla extract

1/2 teaspoon salt                                          1 Tbsp honey

1 (3.4 ounce) box instant vanilla pudding        1 cup milk chocolate chips

3/4 cup unsalted butter, softened                   1 cup Reese’s pieces candy

1/2 cup creamy peanut butter                        1 cup peanut butter chips

1/2 cup sugar                                                                   

1/2 cup light brown sugar

Directions:

Preheat the oven to 350°F.

Line 2 cookie sheets with parchment paper or a Silpat.

In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes.  Add eggs, scraping down the sides of the bowl as needed.

Add vanilla extract and honey and beat until combined. 

Reduce speed to low and add flour mixture, beat to combine. 

Add chocolate chips, Reese’s pieces and peanut butter chips and mix until incorporated. 

Roll a tablespoon or so of dough into a 1 inch ball between your palms and then place it on the prepared baking sheet.   Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12-16 cookies on each sheet). 

Using your palm, gently flatten the dough balls until they are about ¾ inch thick.

Bake 10 minutes. Remove from oven, let cool for a couple minutes and enjoy!     

Printable Version                 

Peanut Butter Oatmeal Dream Bars

I love this yummy new bar recipe.  When I think there just couldn't be another bar recipe out there that is yummy and different - I find one.  I think I was looking around Pintrest when I found this recipe - I am not totally sure.  I found it at a fun blog - Baking Blonde.  I saw lots of yummy things - I love how she rates recipes.

I followed this recipe pretty true to form - except I used light brown sugar instead of dark.  I also would love to have had more chopped Reeses' Peanut Butter Cups on top.  Have I mentioned how much I like peanut butter and chocolate!

I made this recipe for my teachers this last week and they loved it.  I will be making these again!

 Peanut Butter Oatmeal Dream Bars  (adapted from Baking Blonde)

1 cup butter, melted

1 cup brown sugar

1 tsp baking soda

2 1/4 cups Quick cooking oats

1 1/2 cups flour

1 tsp salt

1/2 cup creamy peanut butter

1 can sweetened condensed milk

1 King size Reese's Peanut Butter Cups, roughly chopped (or more)

1 cup milk chocolate chips

Preheat oven to 350.  Spray a 9 x 13 pan with cooking spray.  In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour and salt until it's crumbly.  Set aside about a cup or a little more and pat the rest into the prepared 9 x 13 pan.  Bake for 10 minutes. While crust is cooking, mix condensed milk and peanut butter together in a small bowl and pour gently over the baked crust - be careful not to pull up the warm crust.  Evenly sprinkle the cup of reserved crumb mixture over the condensed milk/peanut butter mixture.  Bake at 350 for about 15 minutes.  Remove from oven and sprinkle the chopped peanut butter cups and chocolate chips evenly over the top.  Praise gently into crumb topping.  Bake for another 5 - 10 minutes until topping is light golden brown.  Allow to cool to make cutting and serving easier.  Enjoy!!

Printable Version

Valentine Peanut Butter Pretzel Bites

I found this fun recipe/picture on Pintrest.  I LOVE Pintrest!!  This recipe is from Mommy's Kitchen.  Please visit Mommy's Kitchen blog - She does monthly menu planning - you will love it.

These yummy Valentine Pretzel Bites could me adapted for any holiday or any event.  The combination of sweet/salty is just perfect.  I am a huge peanut butter/chocolate fan - these are perfect.  I am mailing a few to my college aged daughters!  I hope they love them too!!

Valentine Pretzel Bites ( adapted from Mommy's Kitchen)

Ingredients:

2 1/2 cups powdered sugar
1 stick  butter, softened
1/2 cup + 2 Tbsp creamy peanut butter
1/2 tsp vanilla extract
1 (12 - 16 oz) pkg of good quality chocolate almond bark
pretzels
Valentine sprinkles

Directions:

In a large bowl, combine powdered sugar, butter, peanut butter and vanilla,  Mix well to form a dough.  Add a little more powdered sugar if needed.  Using a small cookie scoop, make little balls of dough.  Scoop out one scoopful of dough and break in half.  Roll each half into ball and sandwich between two pretzels.  When all of the balls are rolled and sandwiched between pretzel, stick the whole tray in the freezer for about 45 minutes.  Melt the chocolate almond bark in the microwave - for one minute and stir and then another minute and stir - until melted and smooth.  Remove the pretzel sandwiches from the freezer and dip each half-way into the melted chocolate.  Add festive sprinkles.  Store the peanut butter bites in the refrigerator until serving time.  Makes approximately 45 bites.

**I had extra OREOS in my pantry.  I submerged them in chocolate, drained off the excess and sprinkled half with Valentine sprinkles - another fun treat!!

Printable Version

Peanut Butter Cup Popcorn

Our sweet Annie was home from college over Spring Break.  She is loving her sorority and her new Big Sis - Megan.  Megan showered Annie with tons of PiPhi goodies but one of Annie's very favorite gifts was Megan's Peanut Butter Popcorn.  I am a huge peanut butter fan so Annie and I couldn't wait to make it.  OH MY STARS!  If you love peanut butter and chocolate.... and popcorn.  This is a great combination of sweet and salty!  You have to make this immediately!  I truly cannot say enough wonderful things about it!  INDULGE... and ENJOY!!  Thanks Megan for being such a great BIG SIS to Annie and for this wonderful recipe!

                                                Megan and Annie

Peanut Butter Cup Popcorn

2 bags of microwave popcorn (I used one bag of a double bag of Vic's popcorn - 4 1/2 oz)

2 cups honey roasted peanuts

4 cups mini peanut butter cups

3 cups peanut butter chips (I just used 2 bags)

1 Tbsp oil or shortening ( I used oil)

2/3 cup semi-sweet chocolate chips

Place popped popcorn, peanuts, peanut butter cups in a large bowl.  Melt peanut butter chips and oil in a double boiler or in the microwave stirring at 30 second intervals.  Pour melted peanut butter chips over popcorn mixture.  Stir gently to coat. Spread the mixture onto a waxed paper lined counter.  Melt semi-sweet chocolate chips.  Spoon into a ziploc bag.  Snip the corner of the ziploc bag and drizzle all over popcorn. Let popcorn sit until chocolate is set.  Store in an airtight container!  

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Granola Bars

I went scrapbooking last weekend with a group of about 30 ladies.  We have been doing this weekend for about 12 years.  Great fellowship with wonderful ladies plus I get to work on my girl's scrapbooks - such a fun weekend.

Amanda is in my Sunday School class and she made these yummy Granola Bars and put one in each of our Goodie Bags.  A couple of ladies didn't show up and it was a race to see who could get the extra Granola Bar from the extra Goodie Bags.

I decided to try them to see if my girls would eat them before they quickly rush out the door for school each morning.  I made a batch and cut them in granola bar size.... and wrapped them individually in plastic wrap.  We Love Them!  I took some to preschool today and the teachers loved them. too.  I think you can be creative with ingredients.  I added Craisins instead of raisins and I threw in some slivered almonds - which really added a nice crunch.  I think your family will love these!!

Granola Bars

1 cup brown sugar
2/3 cup peanut butter
1/2 cup light corn syrup or honey (I used honey)
1/2 cup butter, melted
2 tsp. vanilla

Mix together until well blended and add the following:

3 cups quick cooking oats
1/2 cup coconut  (I didn't put in - didn't have any)
1/2 cup sunflower kernels
1/2 cup raisins (or Craisins)
1/3 cup wheat germ
2 Tbsp sesame seeds
1/2 -3/4 cup butterscotch chips
1/2-3/4 cup chocolate chips

Mix well.  Pat into a lightly greased jelly roll pan.  Bake at 350 for 15-20 minutes.  Cool and cut into bars.  Wrap in plastic wrap for a grab and go breakfast!

*I wanted my dough a little dryer - I added a more oats, kernels, wheat germ and almonds to reach desired consistency

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Peanut Butter-Chocolate-Oatmeal Cereal Bars

I found this great new bar recipe in my April edition of Southern Living.  I always need a new bar recipe so I gave this one a try.  I loved it.  It was a cross between a Scotch-a-Roo  and a Monster Bar.  I think sometimes my girls get tired of me trying new things.  I often hear, "Mom, can you just make plain chocolate chip cookies?"  However, I don't usually have a ton of complaints from them or their friends as they scarf them down. :) 


I loved this new bar and it made a larger recipe - like the Monster Bars -  for when you are feeding a larger crowd.   I especially loved the peanuts on top!  Scarf away! 

Peanut Butter-Chocolate-Oatmeal Cereal Bars


2 cups uncooked quick cooking oats
3/4 cup packed dark brown sugar
3/4 cup all-purpose flour
3/4 cup butter,melted
1 large egg
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
4 cups crisp rice cereal
1 (12 oz) pkg semi sweet chocolate chips
1 (10 oz) pkg peanut butter chips
1 cup dry roasted peanuts, chopped


Preheat oven to 350.  Combine first five ingredients in medium bowl and press firmly into bottom of a lightly greased 15 x 10 jelly roll pan.  Mixture will be thin.  Bake for 12 min and then allow to cool on a wire rack. Microwave corn syrup, sugar, and peanut butter in a large microwave safe glass bowl on high for two minutes, stirring at 30 second intervals, til melted; Stir in cereal and press over oat mixture in pan. Microwave chocolate and peanut butter chips in a microwave safe dish for 1 1/2 minutes,stirring at 30 second intervals - until melted; spread over cereal mixture and sprinkle with chopped peanuts. 


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Peanut Butter Truffle Brownies

LOVE this new recipe! If you need a new bar recipe for any of your Memorial Day festivities - I highly recommend these Peanut Butter Truffle Brownies. I found this recipe over at a really fun blog - The Girl Who Ate Everything! Please visit Christy's blog as her picture of these yummy bars is much better than any picture I came up with! This recipe is adapted from Betty Crocker.

Peanut Butter Truffle Brownies

Brownie Base

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 teaspoons milk

Topping
1 cup semisweet chocolate chips
1/4 cup butter

Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan. I do this all the time when I make brownies and bars)

In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little)

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