Brownies & Bars, Dessert, Snacks

PB&J Bars

I feel like making a treat, looking around for what I have in the kitchen and here we go! Chewy peanut butter and raspberry jam goodies, I am a sucker for raspberry anything.

PB&J Bars

2¼ cups brown sugar
1 cup butter, melted
3 eggs
2¾ cups flour
2½ tsp baking powder
1/2 tsp salt
3/4 cup peanut butter chips
1/2 cup peanuts, optional
3/4 cup raspberry jam

Preheat oven to 350°. In large bowl, by hand, mix brown sugar and melted butter. Add eggs, mix well. Add flour, baking powder, and salt; mix just until combined. Stir in peanut butter chips, and peanuts. Spread 1/2 of batter in sprayed 9″x13″ baking pan. Gently spread raspberry jam over batter layer, careful to get jam almost to edge of pan without touching. Layer the remaining batter on top of jam by flattening spoonfuls and laying evenly over the entire surface, take a few minutes and patience, but it works. Bake 30-35 minutes or until center is set and edges start to brown. Cool completely for clean cutting. The bars tasted even better to me the next day.

More Yummy Bars:

Creamy Coconut Chocolate Chip Cookie Bars Graham Cracker Coconut Bars Chocolate Chip Coconut Fudge Bars

Peanut Butter Chocolate Chip Cake Bars Chewy Peanut Payday Bars Black Bottom Coconut Macadamia Bars

Chocolate Chip Toffee Shortbread Bars Almond Cream Cheese Bars S'more Cookie Bars

Cookies

Peanut Butter Fudge Oatmeal Cookies

It’s my favorite! Well, I probably say that about quite a few cookie recipes, but really, this is right up there at the top.

Peanut Butter Fudge Oatmeal Cookies

Peanut Butter Fudge Oatmeal Cookies 2

1½ cups oats
1¼ cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1 cup semisweet chocolate chips
3/4 cup peanut butter chips

Preheat oven to 350°. Stir together oats, flour, cocoa, baking soda, baking powder, and salt. In another large bowl, cream butter, peanut butter, sugar, and brown sugar with electric mixer. Add eggs and vanilla, mix thoroughly. Add dry ingredients to creamed mixer, and mix just until combined. Stir in chocolate chips and peanut butter chips. Drop large scoop of batter onto cookie sheet, press down just a bit to make a disc shape. Bake for 9-10 minutes, do not over-bake. I bake mine exactly 9 minutes, take out of oven, then leave on the cookie sheet about 10 minutes to finish their bake and cool. Makes approx 2½ dozen.

Breads, Quick Breads

Peanut Butter Banana Bread

My little twist on banana bread because I love peanut butter!

Peanut Butter Banana Bread

1/2 cup butter, softened
1/2 cup peanut butter
1 cup sugar
2 eggs
3 overripe bananas, mashed
2¼ cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 cup buttermilk
3/4 cup peanut butter chips

Preheat oven to 350°. Spray 5 small or 2 regular size loaf pans with nonstick spray.

In large bowl mixing by hand, cream butter, peanut butter, and sugar. Add eggs and banana; mix thoroughly. In smaller bowl, stir together flour, baking soda, baking powder, and salt. Add vanilla to buttermilk. Add dry ingredients and buttermilk alternately to creamed mixture; mix just until combined. Fold in peanut butter chips. Scoop batter evenly into prepared pans, sprinkle tops with a little sugar if desired. Bake 35 minutes (small loaves), 50 minutes (large loaves) or until golden brown and pick in center comes out clean. Cool in pans at least 15 minutes before removing. Cool completely before slicing for clean slices (usually I can wait, messy slices taste just as good).

One Year Ago: Vanilla Malt Cake Vanilla Malt Cake

Two Years Ago: Key Lime Cupcakes Key Lime Cupcakes

Three Years Ago: Pumpkin Pie Granola Pumpkin Pie Granola

Four Years Ago: Oreo Truffles Oreo Truffles

Cookies

Peanuty Peanut Butter Cookies

Taking the peanut butter cookie to a higher level of peanuty flavor!

Peanuty Peanut Butter Cookies

1 cup butter, softened
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2¼ cups flour
2 tsp baking soda
1/2 tsp salt
1 bag peanut butter chips
1½ cups honey roasted peanuts

Preheat oven to 350°. In large bowl with electric mixer, cream butter, peanut butter, sugar, and brown sugar. Mix in eggs and vanilla. Add flour, baking soda, and salt; mix until just combined. Stir in peanut butter chips and honey roasted peanuts. Drop rounded scoops (about 2 Tbl) of batter onto ungreased cookie sheet. Press down with bottom of glass dipped in sugar. Bake 11-12 minutes, remove just before cookies start to brown. Let cool on cookie sheet for 10 minutes, remove to cooling rack to cool completely. Make about 44 cookies. Of course adding chocolate chips would be absolutely wonderful!

One Year Ago: Sun Dried Tomato, Basil, Feta Scones Sun Dried Tomato Basil & Feta Scones

Two Years Ago: Date Chocolate Chip Cake Date Chocolate Chip Cake Squares

Three Years Ago: Milk Chocolate Butterfinger Brownies Milk Chocolate Chip Butterfinger Brownies

Four Years Ago: Italian Zucchini Crescent Pie Italian Zucchini Crescent Pie

Brownies & Bars

Peanut Butter Milk Chocolate Tagalong Bars

Purchasing Girl Scout Cookies is a good way to support a great organization. But I have had six boxes of Girl Scout Cookies sitting in my kitchen for two weeks now. My husband and I don’t have any desire to eat them. I thought maybe the best use for a box of Tagalongs would be as an ingredient in homemade bars. Excellent! If you don’t have a box of Tagalongs, you still need to make these bars, I promise. Use 2 cups each of the peanut butter and milk chocolate chips, you will be so happy, peanut butter chocolate heaven!

Peanut Butter Milk Chocolate Tagalong Bars

2/3 cup butter, softened
2/3 cup peanut butter
2 cups sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup peanut butter chips
1 cup milk chocolate chips
1 box Tagalong Girl Scout Cookies, chopped

Preheat oven to 350°. In large bowl with electric mixer, cream butter, peanut butter, and sugar. Add eggs, one at a time, beating well after each addition. mix in vanilla. Add flour, baking powder, and salt. Mix just until combined. Stir in peanut butter chips, milk chocolate chips, and chopped Tagalongs. Spread batter in a well sprayed 9″x13″ baking pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. I lay a sheet of foil over bars in oven after 20 minutes of baking to keep their light color.

One Year Ago: Chocolate Mini Muffins Chocolate Mini Muffins

Two Years Ago: Cinnamon Swirl Cinnamon Chip Bread Cinnamon Swirl Cinnamon Chip Quick Bread

Three Years Ago: Whole Wheat Refrigerator Rolls Whole Wheat Refrigerator Rolls

Brownies & Bars

Halloween Peanut Butter Oatmeal Bars

A festive Halloween treat!

Halloween Peanut Butter Oatmeal Bars

Halloween Peanut Butter Oatmeal Bars 2

Oatmeal Cookie Base & Topping:
1 cup butter, softened
2 cups brown sugar
2 eggs
1 tsp vanilla
3 cups old fashioned oats
2½ cups flour
1 tsp baking soda
1/2  tsp salt

Preheat oven to 350°. In large bowl with electric mixer, cream butter and brown sugar.  Mix in eggs and vanilla.  Combine oats, flour, baking soda, and salt; mix into creamed mixture. Press two-thirds of the dough into a sprayed 9″x13″baking pan.

Creamy Orange Peanut Butter Center:
2 Tbl butter
1 can (14 oz) sweetened condensed milk
1 cup Reese’s Peanut Butter chips
1 cup Ghirardelli White Melting Wafers
1 tsp vanilla
7 drops each red & yellow food color
Halloween sprinkles

In a saucepan, combine butter, sweetened condensed milk, peanut butter chips, and white wafers.  Cook and stir over low heat just until chips and wafers are melted. Remove from heat; stir in vanilla and food color. Spread over crust. Using your hands, sprinkle remaining oatmeal dough evenly over creamy mixture, sprinkle with Halloween sprinkles, and pat down gently.  Bake for 30-35 minutes or until golden brown (you may want to lay a piece of foil over for the last 10-15 minutes so it doesn’t get too brown). Cool. Cut into squares.

One Year Ago: Spiced Pumpkin Chocolate Chip Scones Spiced Pumpkin Chocolate Chip Scones

Two Years Ago: Sweet Honey Butter Rolls Sweet Honey Butter Rolls

Three Years Ago: Apple Oatmeal Spice Cake Applesauce Oatmeal Spice Cake

Cookies

Brownie Cookies with Peanut Butter & Chocolate Chips

I needed a cookie to take and share. Who can resist a tender brownie cookie with peanut butter chips? I know I can’t.

Brownie Cookies with Peanut Butter & Chocolate Chips

2/3 cup butter, softened
1½ cups brown sugar
2 eggs
1½ tsp vanilla
1½ cups flour
1/3 cup unsweetened cocoa
1/4 tsp baking soda
1/2 tsp salt
1 cup peanut butter chips
1 cup semi sweet chocolate chips

Preheat oven to 375°. In large bowl with electric mixer, cream butter and brown sugar. Add eggs and vanilla; mix well. Stir together flour, cocoa, baking soda, and salt. Add dry ingredients to creamed mixture, mix just until combined. Stir in peanut butter and chocolate chips. Scoop and drop onto sprayed or silpat lined cookie sheet. Bake 8-9 minutes, do not over bake. Cool a few minutes on cookie sheet, remove to cooling rack. Original recipe found at hersheys.com.

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars

Peanut Butter Chocolate Chip Oat Bars

Peanut butter & Chocolate!  These bars are easy to make with ingredients almost always in the pantry.  The hard part is waiting for them to cool.  Gooey when warm, chewy when cool and set, you decide how you want to eat them!

2 cups flour
2 cups old fashioned oats
1½ cups brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 (14 oz) can sweetened condensed milk

Preheat oven to 350°.  Spray 9″x13″ pan liberally with non-stick spray.  In large bowl, stir together flour, oats, brown sugar, baking soda, and salt.  Mix in melted butter until evenly distributed.  Press 3 cups of crumb mixture into bottom of prepared pan.  Bake 12-15 minutes, until lightly browned.  Remove from oven, pour sweetened condensed milk evenly over crust getting close to edge but try not to touch.  Sprinkle evenly with chocolate chips and peanut butter chips.  Sprinkle remaining crust mixture evenly over chips and press down lightly.  Bake for 18-20 more minutes.  Cool completely before cutting into bars.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars

Peanut Butter & Strawberry Jam Brownies

Brownies are great, but doll them up and they can be wonderful!  Why not incorporate the loved flavors of peanut butter and strawberry jam with intense fudgy rich brownies, it’s a winner.

                       

1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 (10 oz) bag peanut butter chips
1/2 cup strawberry jam

Preheat oven to 350°.  Spray 13″x9″ baking pan with non-stick spray.

In large bowl, stir together melted butter, sugar, and vanilla.  Add eggs one at a time, beating after addition.  In a medium bowl, stir together flour, cocoa, dark cocoa, and salt.  Stir dry ingredients into butter/egg mixture, mixing until well combined.  Stir in 1 cup peanut butter chips.

Spread brownie batter in prepared pan.  Spoon jam in rows across top of batter*. With knife, gently swirl jam around top and slightly down into brownie batter.  Sprinkle remaining peanut butter chips evenly over top.

Bake for 35-40 minutes or until top center is set and edges start to pull away from the sides.  Cool on wire rack.  Completely cooled brownies will cut into much cleaner squares.  Sprinkle with powdered sugar.

*If jam is too thick, microwave for a few seconds until thinner spreading consistency.

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cookies

Chocolate Peanut Butter Cup Cookies

I believe most people love the combination of chocolate and peanut butter.  Here is one incredible cookie that packs in both flavors.  Absolutely cute and delicious!

1 cup semi-sweet chocolate chips
2 squares (1 oz each) unsweetened chocolate
1 cup sugar
1/2 cup butter, softened
2 eggs
1 tsp salt
1 tsp vanilla
1½ cups plus 2 Tbl flour
1/2 tsp baking soda
3/4 cup finely chopped honey roasted peanuts
36 miniature Peanut Butter Cups, frozen and unwrapped
1/4 cup peanut butter baking chips
1/4 cup semi-sweet chocolate chips
1 tsp shortening

Preheat oven to 350°.  In microwave safe bowl, combine semi-sweet chocolate chips and unsweetened chocolate and microwave at 50% for about 2 minutes, stop and stir every 30 seconds until smooth and melted.  Cool slightly.  Cream sugar and butter in large bowl.  Beat at medium speed with electric mixer until blended and crumbly.  Beat in eggs, one at a time, then salt and vanilla.  Reduce speed to low.  Add chocolate slowly, mix until well blended.  Stir in flour and soda until well blended.  Scoop dough into 1¼” balls with small cookie scoop.  Roll in chopped peanuts.  Place on ungreased baking sheets.  Bake for 8 minutes or until set. Press a frozen peanut butter cup into center of each cookie immediately upon removing from the oven.  Press cookie up against peanut butter cup if desired for appearance, but do not touch peanut butter cup again since it is now melting, it must remain intact.  Cool completely.  Melt peanut butter chips, semi-sweet chocolate chips, and shortening in microwave at 50% for 1½ minutes, stir every seconds until smooth and melted.  Put melted peanut butter chocolate mixture in plastic baggie, snip corner and drizzle back and forth over cookies.  Allow to set up.  Makes 3 dozen.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.