Chocolate Peanut Butter Squares
Chocolate peanut butter squares are a lot like peanut butter cookies. Here's how to make them!
- 1 can condense
- 1 cup chocolate chips
- 2 cups graham cracker crumbs
Combine all ingredients in a bowl. Pack tightly into a square baking dish. Bake for 20 minutes.
Peanut Butter Cake Mix Cookies
Here are Peanut Butter Cookies with a twist! These cookies start with a boxed yellow cake mix and end in deliciousness!
• 1 box yellow cake mix
• 1/4 cup packed brown sugar
• 1/3 cup water
• 1 cup creamy peanut butter
• 1/4 cup shortening or vegetable oil
• 2 eggs
• Granulated sugar
1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.
2. Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
3. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.
Makes about 54 cookies
Note: You can always add your favorite chips to jazz up the recipe.
Peanut Butter & Chocolate Brownies
I LOVE the combination of peanut butter and chocolate... I guess that is why I'm such a fan of Reese's peanut butter cup candy. A creamy layer of peanut butter sits between the rich chocolate frosting and brownies on these bars. This recipe is made in a jellyroll pan using 2 packages of brownies so they are a great choice for feeding a crowd at a family get-together or church potluck.
Bake 2 packages of brownies in a 15" x 10" jelly roll pan (I use Betty Crocker brand) as directed on the brownie mix package. Upon removing the brownies from the oven, immediately spread an 18 ounce container of chunky or creamy peanut butter on top of them (personally I like creamy Jif peanut butter the best). Cool the brownies with peanut butter completely. I recommend placing them in the refrigerator for about 30 minutes.
• 1/2 cup butter
• 1/3 cup milk
• 10 large marshmallows
• 1/4 cup cocoa
• 1 package powdered sugar (16 oz)
In a large saucepan, melt together the butter, milk and marshmallows over low-medium heat stirring constantly until smooth. Remove the saucepan from heat and whisk in the cocoa powder. Then using a hand mixer, add the powdered sugar a little at a time and beat until the frosting is smooth and has a spreadable consistency. Spread the chocolate frosting over the peanut butter layer. Place the jellyroll pan of brownies back in the refrigerator and cool an additional 20 minutes before cutting into squares and serving.
NOTES: If you microwave the peanut butter on 50% power for 2 minutes and then stir it vigorously, it will spread on the brownies much easier! A big thank you to Betty Crocker for the image.
Peanut Butter Chocolate Cupcakes
Nothing goes together better than Peanut Butter and Chocolate. But this time, we're not talking cookies! Take the deliciousness one step further by combining the 2 flavors in a cupcake!
• 2 1/4 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup creamy peanut butter
• 3 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/8 teaspoon baking soda
• 3 tablespoons baking cocoa
• 1 1/4 cups 2% milk
• 1 teaspoon vanilla
• 3 large eggs
(1) Preheat oven to 350 degrees. If desired, line cupcake pans with paper liners. You may also spray cupcake pan with a butter and flour combination spray that can be found in your local grocery store.
(2) Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.
(3) Spoon cupcake batter into liners until they are 1/2 to 2/3 full. You should have enough batter for 24-36 cupcakes.
(4) Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
(5) Cool 10 minutes in pans then move to wire rack to cool completely.
(6) For Frosting, Combine 1/2 cup softened butter with 1 cup creamy peanut butter (crunchy can also be used). Add 2 cups powdered sugar (sifted after measuring), and up to 1/4 cup heavy cream until you get the consistency you want. For an extra special touch you can pipe on an icing swirl and then top with a mini peanut butter cup!
Peanut Butter Cup Bars
MMMM Peanut Butter and Chocolate - a wonderful combination. If you're looking for bars to make for a special gathering, or simply as an indulgence for your family, this recipe is sure to please!
- 1 cup butter or margarine, melted
- 2 cups graham cracker crumbs
- 2 cups confectioners' sugar
- 1 cup peanut butter
- 1 1/2 cups semisweet chocolate chips
- 4 tablespoons peanut butter
- In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
- In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Peanut Butter Cup Cakes
Peanut butter is not just good for sandwiches or peanut butter cookies these days. That's why this recipe for peanut butter cupcakes is genius. A delightful treat, you'll be happily surprised at how easy and quickly it's made.
- 1 3/4 cups all purpose flour
- 1 cup milk
- 3/4 cup sugar
- 1/2 cup creamy peanut butter
- 2/3 cup chocolate pieces
- 1 tablespoon baking powder
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon salt 2 eggs
Preheat oven350° F. Grease 24 muffin cups. In a large bowl, measure all ingredients except chocolate pieces. With mixer, mix at low speed, beat ingredients until blended. Increase speed to high for 2 minutes. Spoon into muffin cups. Top each cup with the chocolate pieces. Bake for 18 to 20 minutes. Cool in pan for 10 minutes.