peanut butter

Peanut Butter Delight

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Let me just say, our very large family loves a layered dessert. Sometimes we even include this with the meal. Like it is a part of the main course, not a dessert. There is no judgment either way!  I can’t tell you how many family dinners include something very similar to this. However, there is nothing better than the combination of peanut butter and chocolate. This will be one of your family’s new favorites, just like ours! It is perfect for holidays, Sunday dinners, family, get-togethers, or a regular weeknight. This layered peanut butter dessert is guaranteed to keep the entire crowd coming back for more. ~Kathy

Peanut Butter Delight

1 c. flour

1/2 c. butter, cold, cubed

Pinch salt

1 c. finely chopped dry roasted peanuts

1 (8oz) cream cheese, softened

1/3 c. heaping creamy peanut butter

1 c. powdered sugar

1 tsp vanilla

1 (12 oz) carton whipped topping, thawed, Divided

2 2/3 c. milk (whole or 2%)

1 (3.9 oz) package instant chocolate pudding

1 (3.4 oz) package instant vanilla pudding mix (or white chocolate)

Additional peanuts and Hershey chocolate bar or Reese’s Peanut Butter Cups, chopped for garnish.

Instructions:

Preheat oven to 350°. Grease 9×13 baking dishet; set aside.

For crust: Place flour, cold butter and salt in a food processor and process until mixture resembles course crumbs. Or it can be done in a large bowl with a pastry cutter. Fold in finely chopped peanuts. Press into prepared dish. Bake until golden brown 25 to 28 minutes. Set aside. Cool completely on a wire rack.

In a medium bowl mix together the cream cheese, peanut butter, and powdered sugar until completely smooth. Fold in one cup of whipped topping until well combined. Spread over cooled crust.

In another bowl, mix together, milk, and both pudding mixes for at least two minutes. Allow to stand about two minutes, until it begins to set. Spread over peanut butter mixture. Top with remaining whipped topping.

Garnish with chopped candy bar and a few additional chopped peanuts, if desired.

Cover and refrigerate at least two hours before serving.

Scotcharoos

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The Scotcharoo recipe was originally printed on the side of a Rice Krispies box in the mid 1960s.  That recipe became an instant classic, but we’ve updated our version to make it even better!  One of the best things about these treats is that they’re the perfect dessert for a hot summer night when you don’t want to turn on your oven. Our version adds the perfect amount of gooeyness that we always thought was missing from the original recipe.   Even if you once thought you didn’t love Scotcharoos, we think you’ll love ours. Make them when you want something sweet that also has a sense of nostalgia!   ~Kathy

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1 c. creamy peanut butter

1 c. plus 1 T. light corn syrup

¾ c. firmly packed brown sugar

3 T. butter

1/8 tsp. salt

½ tsp. vanilla

1 c. miniature marshmallows

5 c. Rice Krispies cereal

1 c. chocolate chips (I prefer milk chocolate, but semi-sweet would work fine)

½ c. butterscotch chips

Instructions:

Spray a 9×13 pan with non-stick spray.

In a heavy large pot combine the peanut butter, corn syrup, brown sugar, butter and salt. Place over medium high heat. Stir continuously; the sugar should completely dissolved and the mixture should be smooth and creamy. Remove from heat just as it begins to bubble. Immediately add marshmallows and vanilla. Stir until they are completely incorporated. Add rice cereal and mix carefully to completely coat.

Spread into prepared pan using a spatula. Be careful not to compact it tightly.  Set aside to cool.

In a microwave safe bowl, microwave chocolate and butterscotch chips in 30 second intervals, stirring between, until it is completely melted and smooth. Pour over cereal mixture and spread evenly.

Allow to cool (or refrigerate briefly) until the topping is set. Cut into bars and enjoy!

No Bake Chocolate Peanut Butter Bars (A.K.A. Homemade Reese’s)

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Who loves Reese’s cups?!  (All the people raise their hands.)  We do too.  Even better than the regular cups are the holiday editions.  Reese’s pumpkins?  Yes, please.  Do they seem fresher to anyone else?!  And the chocolate to peanut butter ratio is so much more on-point than with the regular cups, we can all agree.  Well, guess what?  This recipe for No Bake Chocolate Peanut Butter Bars is a close comparison to those Reese’s pumpkins we all love so much.  The chocolate to peanut butter ratio is perfection.  Trust us.  And the best part:  They are NO BAKE!  You can make the whole thing in less than 10 minutes in the microwave, and only dirty one bowl.  Doesn’t get any easier than that, folks.  These are great when you need something for a pot-luck or a school bake sale in a hurry… or just any time you get a craving for something sweet and satisfyingly rich.  Kathy gave me this recipe years ago and it’s been a hit everywhere I take them.  I like to make them for myself at Halloween, because my kids have learned to hide all their good candy.  Pretty sure that kangaroo might be hiding some in her pouch. 🙂  ~Erin

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Ingredients:

  • ½ c. (1 stick) butter
  • ½ c. packed brown sugar
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • 2 cups peanut butter
  • 2 ½ cups powdered sugar
  • 2 c. semi-sweet chocolate chips

Instructions:

Place all ingredients except chocolate chips in a microwave safe bowl.

Microwave on high a minute or two, until butter is melted; stir until well-combined.

Pat into a 9×13 inch cake pan.

In the same microwave safe bowl, heat the chocolate chips in 30 second increments (stirring after each 30-second round) until fully melted.

Spread over the peanut butter mixture.

Chill just until firm; then remove from the refrigerator and store at room temperature.