Fudge Frosted Peanut Butter Blondies

Perfect balance of intense peanut butter and fudgy chocolate flavors in a chewy blondie with little peanut crunch here and there. Tom and I had these for dinner tonight…where are our parents when we need them?

 

Blondie:
2/3 cup butter, softened
3/4 cup peanut butter
1/2 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1¾ cups flour
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
1 cup peanut butter chips, divided
3/4 cup peanuts, divided

Frosting:
1/3 cup butter, softened
1/4 cup cocoa
2 Tbl milk (maybe a bit more)
1 Tbl light corn syrup
1 tsp vanilla
1½ cups powdered sugar

Preheat oven to 325°. In large bowl, cream butter, peanut butter, sugar, and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in most of the peanut butter chips and peanuts, reserving about 1/4 cup of the peanut butter chips and about 2 Tbl peanuts to sprinkle over top of frosting.

Spread into a greased 13×9 baking pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool completely.

For frosting, in small bowl, combine butter, cocoa, milk, corn syrup, and vanilla. Gradually add powdered sugar; beat until smooth. Add a little more milk, if needed, to achieve desired frosting consistency. Frost blondies. Sprinkle with reserved peanut butter chips and peanuts.

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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.

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:

Chocolate Crunch

An excellent addition to your dessert table. Or, just make it and stand in the kitchen and eat it!

1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 Tbl butter
1 Tbl oil
1 cup chopped nuts (*macadamia, almonds, pecans, walnuts or peanuts)
1 cup crisp rice cereal
1 cup white chocolate chips

Line a cookie sheet with foil. In a double boiler, slowly melt semi sweet chocolate chips, milk chocolate chips, butter and oil. Stir and heat just until melted and smooth. Remove from heat. Let cool  to tepid. Stir in nuts, rice cereal, and white chocolate chips. Spread into even layer of desired thickness in prepared pan, recipe will not fill the pan. Refrigerate for 20-30 minutes or until set. Break or cut into desired pieces.
*I used a mixture of macadamia and almonds

More Candy!

Pecan Toffee

Cool Mint Oreo Fudge

Crisp Chocolate Truffles

Pecan Caramels

Rocky Road Fudge

Halloween Candied Gorp

Monstrously Good! Self control was nonexistent, so I had to wrap it up to give away!

  

1/2 cup honey roasted peanuts
1/2 cup golden raisins
1/2 cup almonds
1/2 cup broken pretzel (pretzel sticks broken in thirds)
1 cup Reeses Pieces
10 Halloween Oreos, coarsely chopped
1 pkg (16oz) CandiQuik Vanilla Candy Coating (or the like)

In a bowl, mix together peanuts, raisins, almonds, pretzel pieces, and Reeses Pieces. Pour out onto silpat or parchment paper lined baking sheet, arrange neatly. Place Oreo pieces evenly in with other ingredients, gently pressing and creating an even, level, organized pile ;o) . Place a quart size ziplock bag in a tall glass, folding over around the edge. Melt CandiQuik as directed on the package until totally liguid. Pour into prepared plastic bag, remove from glass. Hold securely and snip off one corner of bag and drizzle melted vanilla candy evenly over gorp mixture to cover. Using rubber spatula, lifting up and down, gently push the candy coating down into the gorp so when set up it all holds together (don’t stir, it will ruin the nice look of the candy). Let sit to set up. When set, break into pieces.

One Year Ago: Pumpkin Cinnamon Swirl Bread

Two Years Ago: Orange Hug Cookies

Three Years Ago: Chocolate Malt Brownies

Chewy Peanut Payday Bars

OK, if you are nuts about nuts like me, you will love these bars! This is an easy recipe with amazing peanutty, peanut buttery, marshmallowy goodness! I found this recipe at averiecooks.com. These bars are comparable to another delicious bar, Salted Peanut Marshmallow Bars. Both are so good, I suggest making them both and doing a taste test to decide your favorite, why not?

Crust Layer:
6 Tbl butter, softened
3/4 cup flour
1/4 cup brown sugar

Marshmallow Layer:
3 cups miniature marshmallows

Nutty Topping Layer:
1 heaping cup creamy peanut butter
1/3 cup light corn syrup
4 Tbl butter
1½ tsp vanilla
1½ cups peanuts (I used honey roasted, yum!)
1½ cups Rice Krispies cereal

Preheat oven to 350°. Line 8″x8″ baking pan with foil, leave overhang, spray with cooking spray.
Crust – Combine butter, flour and brown sugar. Mixture will be crumbly. Press mixture into prepared pan. Bake for 10 minutes.Remove from oven but leave oven on.
Marshmallow Filling – Sprinkle marshmallows over crust and spread into even layer covering crust. Bake for 5 minutes. Set aside to cool.
Nutty Topping – In large microwave-safe bowl, combine peanut butter, corn syrup and butter; heat on high power 1 minute. Add vanilla and stir to combine. Stir in peanuts and Rice Krispies. Pour mixture over marshmallow layer, gently smoothing with spatula to create an even layer. Set pan aside to cool for at least 4 hours before slicing, or overnight; refrigerating the bars can be used to expedite the cooling process. Slice bars by lifting them out using the foil overhang and transfer to a cutting board.

 

Peanut Butter M&M Candied Popcorn

Perfect for a Valentine’s Day treat for the people you love! Inspired by a recipe at crazyforcrust.com.

10 cups popped popcorn*
1½ cups M&Ms
1½ cups honey roasted peanuts
1 pkg (12 oz) white melting wafers*
1/4 cup creamy peanut butter

Line large baking sheet with Silpat, parchment, or wax paper. Place popcorn in large bowl, add peanuts and M&Ms; toss. Melt white wafers and peanut butter together in microwave safe bowl on high for 1½-2 minutes, stir every 30 seconds. When the wafers are barely melted and mixture is stirred together smooth, pour over popcorn mixture. Stir gently to cover all the mixture. Turn popcorn mixture out onto prepared baking sheet. Spread evenly and let harden. Break into pieces and place in bags or sealed container. *I used already popped kettle corn from a large bag I purchased at Costco, makes the recipe super fast! Of course freshly popped will work wonderfully. For the candy melts I used Ghirardelli White Melting Wafers.

One Year Ago: Sticky Pecan Cinnamon Roll Bundt

Two Years Ago: Carmelitas

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.

Peanut Butter Chocolate Chip Bundt Cake

I had this mixed up and in the oven in ten minutes! The perfect cake to whip up for company or to take and share. Moist and delicious with that flavor combination we love, chocolate and peanut butter!

Peanut Butter Chocolate Chip Cake:
1 yellow cake mix
1 cup milk
3/4 cup chunky peanut butter (or creamy)
3 eggs
1 tsp vanilla
1 cup mini semi sweet chocolate chips

Preheat oven to 350°. With electric mixer, mix together cake mix, milk, peanut butter, eggs, and vanilla. Beat 2 minutes until fluffy. Stir in chocolate chips. Pour into well greased and floured bundt pan. Bake for 45-50 minutes or until pick inserted in center comes out clean (after about 20 minutes I usually lay a piece of foil loose over the top of pan so it doesn’t get too brown). Cool in pan about 10 minutes then invert onto cooling rack. Cool completely.

Chocolate Peanut Butter Frosting:
2/3 cup semisweet chocolate chips
1/3 cup peanut butter
1 Tbl butter
1/2 cup chopped honey roasted peanuts (optional topping)

Microwave chocolate chips, peanut butter, and butter slowly, stirring at intervals, until melted. Spread over top of cake, gently pushing to coax some frosting to run down the sides. Sprinkle with chopped nuts.

One Year Ago: Coconut Cupcakes with Coconut Cream Cheese Frosting

Two Years Ago: Frosted Cinnamon Milk Chocolate Chip Cookies

Nutter Butter Blondies

A quick and easy sweet tooth fix or treat to take and share. Filled with Nutter Butter Bites and honey roasted peanuts, YUM!

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2¼ cups flour
1 tsp baking powder
1/2 tsp salt
1 (8 oz) pkg Nutter Butter Bites
1 cup honey roasted peanuts

Preheat oven to 375°. Line a 9″x13″ baking pan with foil and spray with non-stick spray. In large bowl with electric mixer, cream butter, sugar, and brown sugar. Add eggs and vanilla, mix thoroughly. Stir together flour, baking powder, and salt; mix into creamed mixture. Add Nutter Butter Bites and peanuts, mix until well combined. Spread into prepared pan (hand sprayed with non-stick spray works great!). Bake 25-30 minutes, or until pick inserted in center comes out clean (barely, do not over bake). I lay a piece of foil over after about 15 minutes of baking to keep blondies from browning too much, I want them to stay blonde ;o). Cool completely. Remove from pan, lifting out with foil onto cutting board, peel foil off foil and cut into desired shape and size pieces.

One Year Ago Today: Sunflower Seed & Cheese Swirl Bread

Two Years Ago Today: Sweet & Salty Chunky Cookies

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.

 

Peanutty Pretzel Brownies with Peanut Butter Frosting

Oh the sweet & salty, the crunchy & chewy, the chocolate & peanut butter!  I am in heaven, try them, enough said.

Brownies:
1/2 cup butter, melted
1½ cups sugar
1 tsp vanilla
2 eggs
3/4 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/2 cup semisweet chocolate chips
1/2 cup honey roasted peanuts
1/2 cup pretzel pieces

Preheat oven to 350°.  Lightly spray a 9”x9” baking pan with non-stick spray.  In large bowl, mixing by hand, combine melted butter, sugar, and vanilla.  Beat in eggs, one at a time, mixing well after each, until thoroughly blended.  Whisk together flour, cocoa powder, and salt.  Stir flour mixture into butter mixture until well blended.  Stir in chocolate chips, peanuts, and pretzel pieces.  Spread batter evenly in prepared baking pan.  Bake 20-25 minutes, until center is set and pick inserted in center comes out clean.  Cool completely before frosting.

Peanut Butter Frosting:
1/4 cup creamy peanut butter
1 cup powdered sugar
3 Tbl milk

With electric mixer, whip peanut butter.  Slowly add powdered sugar and milk.  Whip to smooth spreading consistency.  Gently spread over cooled brownies.

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.

Milk Chocolate Peanut Fudge Bars

Oh baby, intense.  I had to try these bars because the mixture of ingredients is quite something.  It’s best not to think about the amount of calories, just enjoy the experience.  Adapted from tasteofhome.com.

1 pkg (18¼ oz) chocolate fudge cake mix
1 cup graham cracker crumbs
1/2 cup peanut butter
1 egg
3 Tbl milk
1 pkg (8 oz) cream cheese, softened
1 jar (11¾ oz) hot fudge ice cream topping
2 cups milk chocolate chips
1 cup honey roasted peanuts

Preheat oven to 350°.  In large bowl, combine cake mix and graham cracker crumbs.  Cut in peanut butter until mixture resembles coarse crumbs.  In small bowl, whisk egg and milk, stir into crumb mixture just until moistened.  Set aside 3/4 cup crumb mixture for topping.  Press remaining crumb mixture into sprayed 13″ x 9″ baking pan.

In large bowl, beat cream cheese and ice cream topping until smooth.  Spread over crumb mixture in pan.  Sprinkle with milk chocolate chips, peanuts and reserved crumb mixture.

Bake 25-30 minutes or until set.  Cool on wire rack.  Cover and refrigerate at least 4 hours.  Cut into bars.

One Year Ago Today:  Chocolaty Chunk Cookies

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