No Bake Peanut Butter Treats

This recipe is so simple, yummy and versatile.  It uses very few ingredients, requires no oven - but you can use a stove top or microwave.  If you love peanut butter or peanut butter candies - this recipe is for you!  Typically, I scoop this into balls and dip in chocolate like I would a truffle.  However, with Valentine's Day here - I thought I would use a heart shaped mold instead.  I also took some of the "dough" and rolled it out and then cut out hearts with cookie cutter and topped them with melted chocolate.  How you execute this is up to you!

No Bake Peanut Butter Treats

1/2 Cup Peanut Butter

1 Cup Powdered Sugar

3 Tablespoons Butter
1/2 Cup Chopped Peanuts (omit if using chunky peanut butter)

1 Cup Semi-Sweet Chocolate Chips

Step 1:  In a microwavable bowl, add the butter and peanut butter.  Place in microwave for 30 seconds and stir.  If not completely melted, go in 30 second intervals - always stirring in between each to combine.  You do not need this to be a liquid - but just well combined.

Step 2:  Add crushed peanuts if using creamy peanut butter.  Also add powder sugar and stir all of it until well combined.

Step 3:  Execution is up to you!  

Option 1:  Peanut Butter Balls.  Using a tablespoon or a small scoop, portion out the dough and roll into balls and place onto a wax paper lined cookie sheet.  Dip each ball into melted chocolate and place back onto a cookie sheet lined with wax paper to let the chocolate set up.  To expedite, you can place the tray into the fridge to harden the chocolate.  Once harden, you can place into a container to store.

Option 2:  Peanut Butter Cut-Outs.  Gather the dough into a ball and place onto wax paper.  Roll out to a 1/2 thick.  Cut into desired shapes with cookie cutter.  Place cut shapes onto a wax paper lined cookie sheet.  Drizzle or top with melted chocolate.  To expedite, you can place the tray into the fridge to harden the chocolate.  Once harden, you can place into a container to store.

Option 3:  Molded Chocolates.  Melt the chocolate.  Pour chocolate into mold cavities to cover the bottom.  Using a small food brush, cover the sides of the mold with chocolate.  Place mold in freezer for 10 minutes.  Then, pinch off some pb dough and fill each cavity with the dough, do not fill completely!  Leave a little space for the chocolate.  Once filled with pb dough, top with more chocolate - sealing each cavity.  Place back into freezer for 10 minutes to harden.  Remove from molds and store in container in a cool, dry place.  

Peanut Butter, Chocolate Chip Mug Cake

I have this new addiction.  Same old flavors . . .new creation:  Peanut Butter, Chocolate Chip Mug Cake.  Cooks in 1 minute via the microwave and is only 4 ingredients.  Yes, it's true.  1 minute, 4 ingredients.  You can thank me later.

Peanut Butter, Chocolate Chip Mug Cake

Serves 1

Ingredients:

1 Egg

1/2 Teaspoon Vanilla 

1/4 Cup Peanut Butter (or 4 Tablespoons)

1-2 Tablespoons of Semi Sweet Chocolate Chips

In a microwave safe mug, add the egg, vanilla and peanut butter.  Stir until well combined.  I use a fork, it tends to break up and mix the ingredients very well.  Once well combined, stir in the chocolate chips.  Microwave for 1 minute.  Cool a few minutes before eating - just so you don't burn your tongue.  Enjoy!

Please Note:  In the above photo, I used a very large, over-sized coffee mug.  If this were made in a regular-sized coffee mug, it would puff up while cooking up to the rim!

Black & Tan: PB and Chocolate Cookies

You've heard of the Black and White Cookie.  And then there is the drink called Black and Tan.  Well, meet the new Black and Tan:  Peanut Butter and Chocolate Cookie.  Such a simple recipe with a classic flavor profile.  These cookies are very tender and soft.  Enjoy with a tall glass of milk!

Black and Tan:   PB and Chocolate Cookies

Yield:  Approx 3 Dozen Cookies

Ingredients:

1/4 Cup Shortening

1/4 Cup Butter

1/2 Cup Peanut Butter

1/2 Cup Brown Sugar

1/2 Cup Granulated Sugar

1 Egg

1 and 1/4 Cup Flour

1/2 Teaspoon Baking Powder

3/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1 12-oz Bag of Semi-Sweet Chocolate Chips

Step 1:  Preheat oven to 350 degree Fahrenheit.

Step 2:  In a large mixing bowl, cream together the brown sugar, white sugar, shortening, butter and peanut butter.

Step 3:  In a seperate bowl, blend together the flour, baking powder, baking soda salt

Step 4:  Add the egg to the creamed mixture and stir until well blended.  

Step 5:  Incorporate the flour mixture into the creamed mixture to make your cookie dough.  Stir until well combined.

Step 6:  Cover the dough with plastic wrap and place in fridge for 2 hours or overnight.  It must be well chilled before baking!

Once the dough is chilled . . .

Step 7:  Preheat oven to 350 degree Fahrenheit and prepare your baking sheets by greasing them.

Step 8:  Portion out the cookie dough into 1 tablespoon lumps.  I use a small cookie scoop which yields uniformed sized cookies.   With a fork, lightly press down on the top of cookies.  Do this again except press them in the opposite direction so that you get a nice criss-cross pattern on the cookie.  Be sure not to flatten them too much.  This should be done with a light hand, just enough pressure to indent.

Step 9:  Bake 1 sheet of cookies at a time.  Bake for 7 minutes.  Remove from oven, let sit for 2 or 3 minutes to slightly cool, then remove them with a spatula to a cooling rack.  Be sure to let them cool on the pan first - otherwise these will tear apart if you remove them right away.

Repeat Steps 8 and 9 until all cookies are baked.  Once cooled . . . .

Step 10:  In microwave bowl, place the chocolate chips.  Microwave on low for 30 second intervals, stirring in between interval, until smooth and melted.

Step 11:  Gently 'frost' half of each cookie with the chocolate.  Return to cooling rack to let the chocolate set up.  Once chocolate is set, store the cookies in an air-tight container with sheets of wax paper in-between each layer to prevent sticking.

Peanut Butter Mousse Brownies

This one.  Yes.  This one.  This is the one that whispers to you late at night while everyone else is sleeping.  Did you hear that?  That soft, dark velvety voice . . ."Pssssst.  I'm in the fridge waiting.....  no one will mind if you have just one little nibble."  And then BAM!  A whole piece is gone.  True Story.

Who doesn't love another great brownie recipe?  Peanut butter and chocolate unite in this decadent treat!  Don't be shy . . .it is super simps and very impressive.  Don't let the voices get to you.

Peanut Butter Mousse Brownies

Ingredients:

1 Box Brownie Mix + Ingredients to Make It

1/2 Cup Peanut Butter

1 pkg Vanilla Pudding

1 and 1/4 Cup Milk

4 oz Cool Whip

Prepare brownies as directed on the box.  I made mine in an 8x8 pan, which resulted in a thick and decadent brownie.  Let Cool.

While brownies are cooling, prepare the mousse!  In a mixing bowl, add the pudding powder and the milk. I used the whip attachment on my mixer and whipped it on medium for 1 minute.  Add the peanut butter to the bowl and continue to whip for 3-4 minutes, until the peanut butter is fully incorporated.   Now, fold in the Cool Whip (by hand with a spatula or spoon) until just combined.  Gently spread the mixture over the cooled brownies.  To store, cover them and keep them in the fridge.

Peanut-Nut Toffee Bars

These tasty treats are a family favorite.  And by family favorite, I mean that when ever my dads family would have a get-together, it was my mom's duty to bring the Peanut-Nut Toffee Bars.  What makes these so special?  Well, they are a little bit like a home made granola bar . . .but a thousand times better.  They are sweet, chewy and a little nutty and they have a wonderful toffee flavor, not a sugary-flavor like granola bars.  And they were everybody's favorite and I am not joking about this.  She knew they were everyone's favorite too and when she baked them - she even had a little smile and twinkle in the eye.   After Mom passed on, the family thought that I could automatically take over the recipe.  Or so they assumed.  Of course, I couldn't find it anywhere.  I searched for years.  Seriously:  years.  And then one day, while flipping through a cookbook I had looked through a million times before . . .two pages were stuck together.  And there was the recipe.  Not that I've brought it to any family function, but at least know where it is.  And now, without much further ado . . . 

Peanut-Nut Toffee Bars

4 Cups Oatmeal

1/4 Cup Melted Butter

1/4 Cup Melted Shortening

1/2 Cup Light Corn Syrup

1 Cup Brown Sugar

3 Teaspoons Vanilla

2/3 Cup Peanut Butter

2 Cups Chocolate Chips

2/3 Cup Chopped Walnuts (optional)

Step 1:  Preaheat oven to 350 degrees F.  Prepare large cookie sheet by lining with parchment paper (I highly recommend doing this - it is very important.  The bars will likely stick otherwise).

Step 2:  Combine oatmeal, butter, shortening, syrup, brown sugar and vanilla as if for pie crust.  Pat onto cookie sheet;  bake for 10 minutes.  

Step 3:  Melt peanut butter and chocolate chips in double boiler;  add nuts.  Spread onto bars;  cut while warm.

Peanut Butter Crispy Bars

I'm keeping my fingers crossed that spring is finally here to stay!  It was 65 degrees out the other day - so I ran all over my house to open up the windows and let the fresh air in so it could swirl around and infect us with uplifted spirits general joy.  And air the place out. . .who am I kidding?  

With the windows open and the sun shining in - I reached way back in my memory to pull out a recipe I hadn't used in a long time:  Peanut Butter Crispy Bars. 

So easy.  So delicious.  I could barely wait to devour.  But I did.  And only barely enough to let them set up properly.  Please disregard my ugly hand.  I was too impatient to plate this baby.

This is a no-bake recipe, which is great for the summer.  I just love, love, love these!  You can use any kind of unsweetened cereal.  My hubby insisted on using crispy rice cereal this time.  I actually prefer a blend of bran flakes and puffed wheat.  But hey, they are delicious regardless!

Peanut Butter Crispy Bars

Ingredients:

6 Cups Cereal of Choice (must be unsweetened - suggestions:  corn flakes, rice cereal, puffed wheat)

2 Cups Peanut Butter

1 Cup Honey or Corn Syrup (I used Honey)

1 Teaspoon Salt

1 Cup Sugar

1 Teaspoon Vanilla

Frosting (optional)

1 Cup Chocolate Chips

1 Cup Butterscotch Chips

2 TB Milk

Step 1:  Grease a 9x13-inch cake pan.  Set aside.

Step 2:  In a saucepan over low heat, combine the Honey, Salt, Sugar, Vanilla and Peanut Butter.  Heat over medium low, stirring to make sure it doesn't burn, until all ingredients are well combined and the sugar has melted into the other ingredients.  Remove from heat.

Step 3:  Measure out the cereal into a large bowl.  Pour the peanut mixture over the cereal and stir to combine really well.  Do this while the mixture is still warm . .. once the peanut butter goo starts to cool off, it's harder to stir in the cereal.

Step 4:  Spread the mixture into the cake pan and press down so it is firmly compacted into the pan.

And for the frosting . . .

Step 5:  In a microwavable bowl, add the Chocolate Chips, Butterscotch Chips and Milk.  Microwave for 30 seconds and then stir.  If it is not completely melted yet, microwave for another 10 seconds and then stir. It shouldn't take too long to get this all melted together - and you do not want to overcook it!  If it still isn't smooth, microwave for another 10 seconds and then stir.  Once all melted together and smooth, pour over the bars and spread evenly.  Let set before cutting and eating.

I've eaten these many times without the frosting.  In fact, don't be afraid to eat them without.  They truly are delicious with or without the frosting!