Peanut Butter Lover's Rice Krispie Treats

Did you know that November is Peanut Butter Lover's Month?  A whole month dedicated to us PB Lovers?!  How much better can you get?  Maybe a PB and Chocolate Lover's month?  Who knows, that may exist.  There are so many food "holidays" that I have no idea about.  I couldn't let this month go by and not share at least one amazing Peanut Butter recipe.  I got this recipe from Kim over at Liv Life, and it is truly amazing!  You combine so many great things into one little bar.  You have Peanut Butter Rice Krispie Treats, Peanut Butter Fudge, Rice Krispie Treats, Mini Peanut Butter Cups, and finally a layer of chocolate....Pure Heaven!!  They are a little labor intensive, but so worth it!  AND Ablsolutely NO Baking!!!  Probably not what you will bring to Thanksgiving dinner, but these would be awesome on Friday after you get back from Black Friday shopping, and are eating that leftover turkey sandwich!  Or maybe even the sugar you need to get up early enough to get all the great deals!




Do you go Black Friday Shopping?  What do you shop for?

Peanut Butter Lover's Rice Krispie Treats
From Liv Life
Printable Recipe

1st Layer

3 cups Rice Krispies

1/2 bag miniature marshmallows
2 Tbls  butter

1/3 cup creamy peanut butter 

2nd Layer 

1/2 cup butter

1/2 cup creamy peanut butter

1/2 teaspoon vanilla

1 1/2  cups powdered sugar

 

1 container Mini Peanut Butter cups

3rd Layer

3 cups Rice Krispies

1/2 bag miniature marshmallows

2 Tbls butter

4th Layer

1 cup creamy peanut butter
1 bag chocolate chips

Spray a 13x9 pan with cooking spray.

 

In a microwave safe bowl, melt the marshmallows, butter, and peanut butter together.  Add Rice Krispies, stirring well to evenly coat. Spread evenly into the prepared pan.  Set aside.  

In a large microwave safe bowl combine the butter and peanut butter.  Cover with plastic wrap.  Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes.  Be careful when you remove from the microwave, it is very hot.  Add the vanilla and powdered sugar and stir to combine.  Spread over the 1st layer.  Sprinkle the mini peanut butter cups over the fudge, lightly pressing down.  Put in the fridge for about 1 hour to cool. 

After fudge is a little bit firm, make the second layer of Rice Krispie Treats. 

In a microwave safe bowl, melt the marshmallows and butter together.  Add Rice Krispies, stirring well to evenly coat.  Lightly press the cereal together and spread onto of the fudge layer.   

For the chocolate layer, melt the peanut butter and chocolate in the microwave, stirring ever 45 seconds.  Once melted, pour over the Rice Krispie treats.  Gently shake the pan to evenly distribute the melted chocolate mixture.

Place back in the fridge for about 30 minutes for the chocolate to harden.  Cut and serve once fully cooled. 

 

Peanut Butter Cookies - Healthy and Gluten Free

Today I am guest posting for Kym over at Free Spirit Eater.  If you have not met Kym, you need to go check her out!  She has all kinds of delicious treats, that make you want to run to the kitchen.  I received my very first Blog Award from her when I first started blogging back in April. 




In honor of Peanut Butter Lover's Month, Kym asked me to make something that was peanut butter, but on the healthy side.  I made Peanut Butter Cookies that are less than 100 calories each, and are Gluten Free!  They have to be one of the best Peanut Butter Cookies I have ever had.  And you really don't have to be a good baker to make these - so easy!!

Go check out these great cookies and tell Kym I said Hi! 

Peanut Butter Chocolate Chip Blondies

I almost forgot to write this post.  We got an offer on our house last night, so the whole night was spent discussing what to do.  Do you take the offer, or do you counter?  Too much stress!!!  I just want it all over, so we can move out to Colorado and be a family again!  It has only been 2 weeks, but I am done with this living apart thing. 

It is a good thing I remembered to write this post though, you are going to want to make these bars.  Obviously I like peanut butter and chocolate, that is not a secret, but these were delicious.  I liked my Coconut White Chocolate Blondies so much, I wanted to try another version.  I found this peanut butter version over at Ravie NomNoms that was about what I was thinking.  I changed it up a little to use what I had on hand, and they were perfect! 

Peanut Butter Chocolate Chip Blondies
Adapted from Ravie NomNoms
Printable Recipe

1 cup butter
2 cups sugar
2 eggs
1 tsp vanilla
1 cup peanut butter
2 cups flour
1 tsp baking powder
1 cup semi-sweet chocolate chips
1 cup white chocolate chips


Preheat oven to 350º.  Prepare a 13x9 pan.

Cream together butter and sugar. Mix in eggs, one at a time. Add the vanilla and peanut butter.

In a small bowl combine the flour and baking powder.  Slowly add flour to the peanut butter mixture. Fold in the chocolate chips.  Spread mixture into your prepared pan.

Bake for 20-25 minutes or until the top starts to look dry.   Allow to cool before cutting and serving. 

Peanut Butter Cookie Dough Brownies

A couple weeks ago I saw a recipe for Peanut Butter Cookie Dough Brownies over at The Farm Girl.  I could not get in the kitchen to make these fast enough.  I was trying to come up with all sorts of excuses why I needed to make them.  The one I ended up going with?  I had a meeting with my son’s teacher after school, and since she teaches first grade, she definitely deserved a brownie or two.  Turned out my in laws came the next day as well, so it actually worked out well.  Even my Father-in-law, who almost never eats dessert, loved these.  He was trying to corner the market on the couple that were left.  My husband, who isn’t a big fan of chocolate ate them as well!  So I suggest you come up with whatever excuse you need, and go make them now!  You will not be disappointed. 

I admit, I did adapt the recipe slightly.  I used my normal brownie recipe for the base.  Because this was last minute (and I am trying to clean out my kitchen due to the pending move) I didn’t have any chocolate chips. Although I did find 3 Hershey Bars in my cupboard from a camp fire we had this summer.  So I used those for the glaze.  I also added a little peanut butter frosting drizzle on the top… just because.  Well actually I had a tiny bit of frosting left over from something else, so I added a little peanut butter, thinned it out, and drizzled until my heart’s content.  I like drizzles!  And I liked these brownies.  Go!  Make!  Them!  Now! 

Peanut Butter Cookie Dough Brownies

Adapted from The Farm Girl

Printable Recipe

Brownies:

2 envelopes unsweetened chocolate
1/3 cup canola oil
1 cups sugar
2 eggs
3/4 cups flour
½  tsp baking powder
½  tsp salt

Filling:

1/2  cup peanut butter

1/4 cup butter, softened

1/2 cup brown sugar

2 Tbls milk

1 tsp vanilla

¾  cup flour

1/4 tsp salt

Glaze:

1 c. semi-sweet chocolate chips   Or Any melted Chocolate

2 Tbsp. shortening

Drizzle:

½ cup powdered sugar

1 Tbls milk

2 Tbls peanut butter

¼ tsp vanilla

Preheat oven to 350 degrees.  Prepare and 8x8 baking pan. 

To make the brownies blend the chocolate and the oil together.  Mix in the eggs and sugar.  Stir in the flour, baking powder and salt until just combined.   Pour batter into pan and bake for about 25 minutes.  Allow to cool completely.

To make the filling cream together butter and brown sugar.  Mix in the peanut butter, vanilla and milk.  Stir in flour and salt until well combined.  Spread over cooled brownies.  It may be sticky. You can spray a spatula with non stick spray, or slightly dampen your hands to spread out. 

Melt Chocolate and pour over the peanut butter layer.  Put in fridge for 30 minutes to start to harden. 

Stir together the sugar, milk, vanilla and peanut butter.  Adjust the level of milk to get your desired consistency.  Drizzle over chocolate layer.  Store in fridge.  Enjoy!!

Twix Peanut Butter Brownies

Let it be known (not that it was a secret before), I like peanut butter and chocolate together.  I have seen so many different versions of peanut butter and chocolate brownies floating around.  Some have peanut butter cups, some have just peanut butter, others have peanut butter chips or other candy.  Well I had to jump on this bandwagon, late to the party or not!  I didn't want to have to go shopping though, so I raided my pantry.  Guess what I found?  Two Peanut Butter Twix candy bars from my son's Easter Basket.  As any parent out there, I ration the candy my son eats.  So we end up with a lot of it on a shelf in our pantry.  Every once in awhile I go through and clean it out.  Now I am going have reason to do it more often.  There are yummy treats in there, that should be turned into wonderful desserts! 

Twix Peanut Butter Brownies
Printable Recipe

1/2 cup butter, melted and cooled slightly
4 oz unsweetened chocolate, melted
1 cup sugar
2 eggs
3/4 cup flour
1/4 tsp salt
1/4 tsp baking powder
2 Twix Peanut Butter Candy Bars

Mix together chocolate and butter.  Add in sugar and eggs, and stir until well combined.  Add flour, salt and baking powder.  Mix until just combined.  Chop the candy into small pieces.  Fold into the batter. 

Pour into a prepared 8x8 pan.  Bake at 350 degrees for 25 minutes.  Cool, and enjoy!

Peanut Butter Chocolate Chip Muffins

I was interviewed!!  I was so excited when I got an email from Correen asking if I was interested.  Are you kidding?!  You don't even need to ask!  Thanks to Liz for recommending me!  Check out my amazing answers on the Food Lovers Website!

It is no secret I like muffins.  It is no secret the entire world likes Peanut Butter and Chocolate.  I have already made a muffin that had Chocolate Base with Peanut Butter Chips.   Now I wanted to make a Peanut Butter Muffin with Chocolate Chips.  I just couldn't help it!  After I made the Peanut Butter and Jelly Muffins from Connor's Cooking, this just seemed like the next natural progression.  Let me tell you, these were a winner!  I brought them to a friends house so we had treats to munch on while managing her garage sale.  They disappeared quickly, they were moist and delicious!


Peanut Butter Chocolate Chip Muffins
Printable Recipe

2 cups all purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup peanut butter
1/3 cup vegetable oil
1 cup chocolate chips

Heat oven to 375. Spray muffin pan with no stick spray.

Stir together flour, salt, baking powder, and chocolate chips in a large bowl. Combine milk, eggs, sugar, peanut butter and oil in a separate bowl; combine ingredients until just moistened. Do not over beat.

Fill 18 muffin tins.  Top with a few extra chocolate chips.  Bake for 14 minutes.  Enjoy!

Double Peanut Butter Bars

School started last week here.  My son went for the first 2 days, and then was home sick.  Somehow he managed to get Strep in the first 2 days of school, really?  It was a long weekend of trying to get him better.  His fever has been impossible to get rid of, so he wasn't exactly himself this weekend.  Now with 4 doses of antibiotics in him, hopefully this will be the turning point.  I know I could use a good nights sleep, can't even imagine how good it will be for him! 

These bars were one of a few desserts that our whole family liked.  My husband isn't much of a chocolate lover, and I am a complete choco-holic.  So finding something we agree on is not easy.  Peanut butter is one thing though!  My husband came home from work one day, and asked if I could make something for him to bring to work the next day.  I had just found a bag Reese's Peanut Butter Chips in my pantry, so I figured I would make something with them.  The recipe on the back of the bag looked good enough to me.  They were a hit!  People at worked loved them, we loved them, and they were great slightly warmed with ice cream on top later!  I will gladly make these again!


Double Peanut Butter Bars
From Hershey's
Printable Recipe

1/2 cup butter, softened 
1/4 cup Creamy Peanut Butter
1 cup sugar 
1 cup brown sugar 
3 eggs 
1 tsp vanilla
2 cups  flour 
2 tsp baking powder 
1/4 tsp salt 
1 package Reese's Peanut Butter Chips 
1/2 cup chocolate syrup

Heat oven to 350°F. Grease 13x9x2-inch baking pan.

Beat butter and peanut butter in large bowl. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter in prepared pan; spoon syrup over top. Carefully top with remaining batter; swirl with a knife for marbled effect.

Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut and Enjoy!

Peanut Butter Magic Shell

I know I already posted today, but I just have to do this.   I have never been more proud to be a food blogger.  I have been amazed by how supportive this community is since I joined 4 months ago.  I have "met" so many wonderful women, that amaze me day in and day out.  I am new to In Jennie's Kitchen, so I just learned of her loss.  Her husband had a massive heart attack on Sunday, and passed away.  He was a loving father to two little girls.  On this very sad day, Jennie has one wish.  That you make Mikey's favorite Creamy Peanut Butter Pie, and share it with someone you love.  Because you really never know what is going to happen tomorrow.  Read more at For Mikey.

All over food blogs today people are making this pie.  I unfortunately do not have the ingredients to do so.  I also have a sick child, so leaving the house isn't happening either.  Instead, I made you this.  Peanut Butter Magic Shell. I just couldn't let today pass, and do something to honor Mikey.  I have never met Jennie, and I can not even fathom what she is going through.  Hopefully she can feel the love and support we are all sending her today.

Peanut Butter Magic Shell
Printable Recipe

1/3 cup Peanut Butter
3 Tbls Butter

In a microwave safe bowl, melt together peanut butter and butter.  Stir until well blended.  Let sit for a few minutes to cool.  Pour over your favorite ice cream.  Store at room temperature.

Chocolate Peanut Butter Muffins

Chocolate and Peanut Butter is obviously a classic combination.  Usually you see it in desserts, but why not have it for breakfast?  I saw this recipe over at The Kitchenarian for her Muffin Monday series.  I knew I had to make them.  Muffins are always a hit here, chocolate and peanut butter is always a hit here, so I knew these muffins would be great.  And they were! 

Sorry for the lack of chit chat today.  I have a bad cold.  As luck would have it my 6 year old left today to spend 4 days with his Grandparents.  I had big plans for stuff to get done around the house, but so far nothing.  No energy.  Hoping this cold goes away FAST!!


Chocolate Peanut Butter Muffins
Adapted slightly from The Kitchenarian
Printable Recipe

1/2 cup butter, melted and cooled
2 large eggs
1 cup milk
1 1/2 tsp vanilla
1 3/4 cups  flour
2/3 cup unsweetened cocoa powder
1 cup light brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cup peanut butter chips

Preheat oven to 375 degrees. Prepare muffin tins, makes approx 18 muffins.

In a large bowl whisk together the melted butter, eggs, milk, and vanilla.

In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the peanut butter chips. Fold the egg mixture into the flour. Do not over mix the batter or you will have tough muffins.

Fill the muffin cups. Bake about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool for a few minutes before removing from pan.

Chocolate Peanut Butter Macarons

I interrupt my strawberry series to bring you Macarons.  Hopefully you will find them equally delicious!  Before I started blogging, I had never heard of a French Macaron.  Then I saw them everywhere, and everyone made them look so pretty, but they had a reputation of being so technically difficult.  I was scared to try them.  But after I made Pistachio Ice Cream, I had egg whites like crazy.  Normally I would throw away 1 or 2 if I had them, but 6 felt way too wasteful.  So I had to come up with something to do with them.  It felt like it was time to try Macarons. 

Being that I am not French, and I am not all that fancy of a person, I had to make these my way.  I picked a chocolate version with a peanut butter buttercream frosting.  A truly American flavor with a delicate French dessert.  I read up a lot before I made my first batch.  I consulted Annie's Eats, Tartlette's Tutorial, and of course how could I not read Mad about Macaron's? I think the main thing I learned is that it is humid in Iowa, even with the air conditioning on.  So I should have let them sit out longer before baking.  The first tray ended up in the garbage, the second tray was much better. 


Chocolate Peanut Butter Macarons
Printable Recipe

For the Macarons:
110 gm almond flour
200 gm minus 2 tbsp. confectioners’ sugar
2 tbsp. cocoa powder (Dutch-process preferred)
100 gm egg whites (from about 3 eggs), aged at room temperature for 12-24 hours
50 gm granulated sugar

Peanut Butter Butter Cream
1/2 cup confectioners’ sugar
1/2cup creamy peanut butter
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 Tbls milk

Combine almond flour, confectioners' sugar and cocoa powder until well blended (I used my food processor).  In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy.  Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms.  Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain.  You want to achieve a thick batter that ribbons or flows from the spatula when lifted.

Line two baking sheets with silicone baking mats.  Transfer the batter to a piping bag fitted with a plain wide round tip.  Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 1 inch apart.  Let sit at room temperature for about an hour to develop a hard shell.

Preheat the oven to 300˚F.  Bake for 8-10 minutes, depending on size.  Transfer the pans to a wire cooling rack and let cool completely before moving the cookies. 

While the cookies are cooling, make the frosting.  Stir together all the ingredients until it is the right consistency.  I always just add the milk at the end to get the texture I want.  Put into a piping bag, fitted with a plain tip. 

Once the cookies are cool, match them up so they are paired with one that is a like size.  Squeeze some frosting onto the base, and place the top on.  Gently press down.  They are best to eat the next day.