Peanut Butter Fudge Oatmeal Bars

Peanut Butter Fudge Oatmeal Bars

Peanut Butter Cup Trifle Dessert

Peanut Butter Cup Trifle Dessert

Peanut Butter and Jelly Shortbread Wedges

I have been on a big peanut butter and jelly kick lately, so when I saw this recipe I knew I had to make it. It really takes no time at all, and is essentially a one-bowl recipe. The original recipe instructs you to freeze the dough that is reserved for the topping, and then grate it onto the shortbread itself. To me, that was a waste of time, so I just took the extra dough and crumbled it with my fingers so that it looked like this before baking:

This is a perfect little treat to have with tea, or a big glass or milk as a snack or for dessert. Use any flavor of jam you would like - and if you think you will have trouble spreading it on the crust, just zap it in the microwave for a few seconds to make it easier to spread.

Peanut Butter and Jelly Shortbread Wedges

slightly adapted from Culinary Concoctions by Peabody

Makes 8 wedges (or more)

nonstick baking spray

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup creamy peanut butter

1/2 cup sugar

large pinch of salt

1 teaspoon vanilla extract

1 1/4 cups all purpose flour

1/3 cup jelly (any flavor you want)

Preheat oven to 350 degrees F. Coat bottom of 9-inch-diameter springform pan with nonstick spray.

Beat butter and peanut butter in large bowl until smooth, about 2 minutes. Add sugar and salt and beat until fluffy, about 2 minutes. Beat in vanilla. Add flour; beat on low speed just until blended.

Reserve 1/3 cup dough. Press remaining dough evenly over bottom of prepared pan. Spread jam over dough in pan, leaving 1/3-inch plain border. Crumble reserved dough over the jam layer.

Bake shortbread until dough edge is deep golden and dough on top looks dry and baked through, about 40-50 minutes.

Cool shortbread completely in pan. Release pan sides. Cut shortbread into wedges and store in an airtight container at room temperature.

Easy Peanut Butter Cups

I am always hesitant to make candy because I have yet to deal with the whole candy thermometer issue. So when I saw this recipe using nothing but the microwave and the freezer to prepare, I was sold! I used chocolate chips instead of the baking chocolate, which some people may not recommend because chips don't always melt as easily. I really had no problem!

As you can see by my pictures, I ran out of chocolate for the top layer. I think I layered way too much on the bottom, so I was left with only a dollop of chocolate for the top. No matter, because they still taste the same (delicious) and Chuck recommends that you eat them cold!

Easy Peanut Butter Cups

from Everyday Food

Makes 24 cups

4 ounces white chocolate, chopped
1/2 cup smooth peanut butter
12 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons unsalted roasted peanuts, chopped

Line two 12-cup mini muffin pans with paper liners; set aside.

In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.

Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.

Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts.

Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

Peanut Butter Brownie Bites

Oftentimes when I want to bake something, I will save a little bit to keep at home and send the rest into work with Chuck. Everyone is always very appreciative there and this allows me to try out all sorts of recipes without gaining 10 pounds a week!

Last time Chuck brought something in, he told me that someone mentioned 'peanut butter' as a flavor they would enjoy in a dessert. So of course I turned to one of my favorite little brownie bite recipes and whipped up some of these over the weekend for the office.

I prefer to make these as mini-muffins since the peanut butter makes them very rich, but you can also make them in regular muffin tins, just bake several minutes longer. Since I only have one mini-muffin tin I make 24 minis and then 2 regular sized!

Peanut Butter Brownie Bites
from Bake or Break via ...and a cookie for dessert
Makes 28 bites

3/4 cup sugar
1/4 cup unsalted butter, softened
1 tablespoon water
3/4 cup chocolate chips
1 large egg
1/2 teaspoon vanilla
1 cup flour
1/4 teaspoon baking soda
1/2 cup + 1/3 cup peanut butter chips
1/2 cup + 1/3 cup chocolate chips
1 cup creamy peanut butter

Preheat oven to 350 degrees F. Grease mini muffin pan with baking cooking spray or butter.

Combine sugar, butter, and water and microwave on high 1 minute or until butter is melted. Stir in 3/4 cup chocolate chips until melted. Stir in egg and vanilla.

Add flour and baking soda and stir until blended. Cool to room temperature.

Stir in 1/2 cup each peanut butter chips and chocolate chips. Spoon batter into muffin cups.

Bake 13-15 minutes until top is set and a toothpick comes out slightly wet. The centers of the brownies should fall while cooling. If not, tap with the back of a teaspoon.

Microwave peanut butter on high for 45 seconds, then stir. While brownies are still hot, fill the wells with peanut butter. Garnish with extra 1/3 cup each of chips.

Cool completely in the pan.

Peanut Butter and Jelly Bars

This dessert is not for the faint of heart. Seriously, make sure you have a lot of milk on hand for this one. With two sticks of butter AND over a whole jar of peanut butter in a 9 x 13 pan; do not eat this if you are on a diet. However, it's worth cheating on your diet because they are GOOD! You bite into one and it's like the best peanut butter and jelly sandwich you have ever had times ten.

I like to leave big mounds of the dough as the topping, but if you want to spread it out for a more uniform look, best of luck to you! It's a sticky dough, and I like the look of the jelly layer peeking out in between the peanut butter. I would suggest strawberry or raspberry jelly with this but feel free to mix it up!

Peanut Butter and Jelly Bars
from Ina Garten
Makes 24 bars

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch cake pan. Optional: Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven.

Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Deluxe Chocolate Marshmallow Bars

Ok, last recipe from Penn State. I have made these bars before and YUM, they are delicious! Chocolate, peanut butter, and marshmallows can't really be combined in one recipe and NOT taste good. They travel well and are easy to make, so they are the perfect football dessert! They do taste better chilled though (so the topping stays hard), so make sure you have enough cooler space if you decide to make them for your own tailgate!

I apologize for the lack of "finished product" photos - I guess that's what happens when you are cutting them into bars at 5:30AM while trying to get out the door. These are very rich, so while I specify that the recipe makes 24 bars, I actually cut each of those in half to make 48. I used a 13x9" baking dish instead, so all times in parentheses apply to that size dish.

Also, I wanted to show you all something Mollie sent to me after I wrote that I did not like using peanut butter because of how messy it is. This little guy is GREAT. You just move the contraption to the amount you need, spoon your ingredient into the space, and push it through. Nothing sticks on the sides and you aren't left with a spatula full of peanut butter. Genius!

Deluxe Chocolate Marshmallow Bars

from Good Eats 'N Sweet Treats by way of Dinner & Dessert

Makes 24 bars

3/4 cup butter, room temperature

1 1/2 cups sugar

3 eggs

1 teaspoon vanilla extract

1 1/3 cups all purpose flour

3 tablespoons baking cocoa

1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped nuts, optional (I omitted these)

4 cups miniature marshmallows

Topping:

1 1/3 cups chocolate chips

1 cup peanut butter

3 tablespoons butter

2 cups crisp rice cereal

Preheat oven to 350 degrees F.

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Whisk together flour, cocoa, baking powder and salt; add to creamed mixture.

Stir in nuts if desired. Spread in a greased 15 x 10 x 1″ pan. (13x9") Bake for 15-18 (20-25) minutes.

This is only the beginning of the 3-layer deliciousness.

Sprinkle marshmallows evenly over cake; return to oven for 2-3 (5) minutes.

Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool completely.

For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended.

Remove from heat; stir in cereal. Immediately spread over bars. Chill until ready to eat!

Chocolate Peanut-Butter Pie

Peanut butter is not my favorite ingredient to work with. From measuring to mixing to cleaning up, it's just a big sticky mess all around. But the end result is oftentimes worth it; especially when paired with chocolate!

I made this to bring to my parents' house on Sunday night (no, contrary to the last several posts, all the food I make does not go to them!). It's basically a one-bowl recipe - well, not even a bowl since it only calls for the food processor! The pie has a nice blend of the peanut butter and chocolate flavors, but the gelatin was overpowering. After making it and realizing there is no real need for the gelatin (unless someone can point one out) since the peanut butter would be firm enough on it's own; next time I make this I will just leave the gelatin out altogether.

I had a hard time finding the chocolate wafers it calls for so I used about 20 of these guys instead:

Chocolate Peanut-Butter Pie
Everyday Food, May 2008
Serves 8

30 chocolate wafer cookies
4 tablespoons unsalted butter, melted
1 envelope (1/4 oz.) unflavored gelatin
3/4 cup packed light brown sugar
1/2 cup creamy peanut butter
1 cup heavy cream
1/4 cup chopped peanuts
1/4 - 1/2 cup mini chocolate chips

I used my mini-chopper for the peanuts and pulsed until I reached this consistency.

Preheat oven to 350 degrees. Place cookies in a food processor, and process until finely ground (you should have 1 3/4 c.); add butter, and pulse until moistened. Transfer crumb mixture to a 9-inch removable-bottom tart pan. Press firmly unto bottom and up the sides (use bottom of dry measuring cup to help).

Bake until fragrant and set, 15 to 20 minutes; let cool completely. Wipe food processor clean, and reserve.

Place 1/4 c. cold water in a small saucepan; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.

In food processor, combine sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as necessary.

Heat softened gelatin over very low heat, stirring, until just dissolved.

I just had to show you a picture of my mini-cow saucepan!

Add to peanut butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top. Sprinkle with peanuts (and mini chips), and chill until set, at least 2 hours and up to 3 days).

Make sure you remove the pie from the tart pan before serving. I needed to transport this so I did not remove it before photographing.