Today is National Peanut Butter Lover's Day and I am truly a lover of Peanut Butter! I have gone through my blog posts and found a few Peanut Butter Lover Recipes to share with you. Enjoy!
No Oven Peanut Butter Squares
No Oven Peanut Butter Squares
1/2 cup (1 stick) butter or margarine
2 cups powdered sugar
1-1/2 cups Graham Cracker Crumbs
1 cup peanut butter
1 12 oz package of semi-sweet chocolate chips
LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Set aside.
MELT butter in large microwaveable bowl on HIGH 45 sec. until melted. Add sugar, graham cracker crumbs and peanut butter; mix well. Spread into prepared pan.
2 cups powdered sugar
1-1/2 cups Graham Cracker Crumbs
1 cup peanut butter
1 12 oz package of semi-sweet chocolate chips
LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Set aside.
MELT butter in large microwaveable bowl on HIGH 45 sec. until melted. Add sugar, graham cracker crumbs and peanut butter; mix well. Spread into prepared pan.
Reese's Peanut Butter Rice Krispies Treats
1 Cup Sugar
1 Cup Corn Syrup
1 1/3 Creamy Peanut Butter
4 1/4 Cup Rice Krispies
1 Pinch of Salt
6 Reese's Peanut Butter Cups, chopped (I might have added more, but I can't remember)
1/2 cup Chocolate Chips
In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.Remove from heat.
Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Pour mixture into a lightly greased 9x13 pan. Add chopped Reese's peanut cups to the top and press slightly. Wait to cool and cut into squares.
Recipe adapted from Six Sisters Stuff
Flourless Peanut-Chocolate Cookies
- 1 cup creamy peanut butter
- 3/4 cup sugar
- 1 large egg (lightly beaten)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
- 1/2 cup roasted salted peanuts
Directions
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts.
- With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
- Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.
Recipe adapted from Martha Stewart
Peanut Butter Cookie Granola
INGREDIENTS:
1 roll (16.5 oz) Pillsbury refrigerated peanut butter cookies
1/2 teaspoon ground cinnamon
2 1/2 cups old-fashioned oats
1 cup Sliced Almonds
1 cup Chopped Pecans (I used dry roasted peanuts)
1 cup flaked coconut
1/3 cup raisins
1/3 cup sweetened dried cranberries
1/2 cup mini chips semi-sweet chocolate
1/2 cup peanut butter chips
DIRECTIONS:
Let cookie dough stand at room temperature 10 minutes to soften.
Meanwhile, heat oven to 325°F. Line 2 large cookie sheets with sides with nonstick foil or cooking parchment paper. In large bowl, mix cookie dough and cinnamon. Add oats, almonds, pecans, coconut, raisins and cranberries; knead into dough until well blended. Crumble mixture evenly on cookie sheets.
Bake both cookie sheets at the same time 17 to 22 minutes, stirring every 5 minutes and rotating cookie sheets halfway through baking, until light golden brown. Cool completely on cookie sheets, about 30 minutes.
Break granola into smaller pieces if necessary. In large bowl, mix granola, chocolate chips and peanut butter chips. Store in large resealable food-storage plastic bag, or store in 1/2-cup amounts in small food-storage bags for ready-to-go snacks. Store up to 3 days.
7 Graham Crackers Original
2 1/2 cups miniature marshmallows
1 package (12 oz., 2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup
3 tablespoons butter or margarine
1/2 cup crunchy peanut butter (I don't like crunchy pb so I used creamy and it was great)
3 cups Rice Krispies Cereal
1. Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange gragham crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
2. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
3. In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add RICE KRISPIES cereal, mixing until combined.
4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
CONVENTIONAL DIRECTIONS:
Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375°F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined. Complete as in step 4 above.
In a mixing bowl, cream butter, peanut butter and sugars. Beat in egg, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in chocolate chips.
INGREDIENTS:
1 roll (16.5 oz) Pillsbury refrigerated peanut butter cookies
1/2 teaspoon ground cinnamon
2 1/2 cups old-fashioned oats
1 cup Sliced Almonds
1 cup Chopped Pecans (I used dry roasted peanuts)
1 cup flaked coconut
1/3 cup raisins
1/3 cup sweetened dried cranberries
1/2 cup mini chips semi-sweet chocolate
1/2 cup peanut butter chips
DIRECTIONS:
Let cookie dough stand at room temperature 10 minutes to soften.
Meanwhile, heat oven to 325°F. Line 2 large cookie sheets with sides with nonstick foil or cooking parchment paper. In large bowl, mix cookie dough and cinnamon. Add oats, almonds, pecans, coconut, raisins and cranberries; knead into dough until well blended. Crumble mixture evenly on cookie sheets.
Bake both cookie sheets at the same time 17 to 22 minutes, stirring every 5 minutes and rotating cookie sheets halfway through baking, until light golden brown. Cool completely on cookie sheets, about 30 minutes.
Break granola into smaller pieces if necessary. In large bowl, mix granola, chocolate chips and peanut butter chips. Store in large resealable food-storage plastic bag, or store in 1/2-cup amounts in small food-storage bags for ready-to-go snacks. Store up to 3 days.
Chocolate Yummies
7 Graham Crackers Original
2 1/2 cups miniature marshmallows
1 package (12 oz., 2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup
3 tablespoons butter or margarine
1/2 cup crunchy peanut butter (I don't like crunchy pb so I used creamy and it was great)
3 cups Rice Krispies Cereal
1. Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange gragham crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
2. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
3. In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add RICE KRISPIES cereal, mixing until combined.
4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
CONVENTIONAL DIRECTIONS:
Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375°F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined. Complete as in step 4 above.
Peanut Butter Chip Cookies
1/2 cup butter or margarine, softened
1/2 cup peanut butter
3/4 cup packed brown sugar
1/4 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
Additional sugar
In a mixing bowl, cream butter, peanut butter and sugars. Beat in egg, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in chocolate chips.
Roll into 1 in. balls; roll in additional sugar. Place 2 in apart on ungreased baking sheets. Flatten if desired. Bake at 375 degrees for 7-9 minutes or until golden brown. Remove to wire racks to cool. Yield: 4 dozen
New Flexi Clip and New Sticks for March
1 comment:
Now I want chocolate so bad! This post is heaven!
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