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?
2/3 cup butter, softened
3/4 cup peanut butter
1/2 cup sugar
1 cup brown sugar
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
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.
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
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:
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
Cool Mint Oreo Fudge
Crisp Chocolate Truffles
Rocky Road Fudge
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
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?
6 Tbl butter, softened
3/4 cup flour
1/4 cup brown sugar
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.
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.
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)
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