Ooey Gooey Peanut Butter Chocolate Brownies

Ooey Gooey Peanut Butter Chocolate Brownies - Our Best Bites

3/4 cup fat free sweetened condensed milk
1/4 cup butter, melted and cooled
1/4 cup skim milk
1  box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
1 7 oz. jar marshmallow creme
3/4 cup peanut butter morsels

Preheat oven to 350 degrees.  With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white.  Mixture will be very thick.  Spray 9" x 13" pan with cooking spray.  Press 2/3 of the mixture into the bottom of the pan.  Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers.  The layer will be thin.  Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth.  Stir in PB morsels.  No one will tell if you stir in some extras.  Spread marshmallow layer over brownie layer in pan.  Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.  Bake at 350 for 20-30 minutes.  (The original recipe calls for 30 minutes, but many readers have noted that 20 minutes was perfect, and I usually only bake for about 20-25).  Remove from oven and cool before cutting into squares.

Peanut Butter Chocolate M&M Cookies

Peanut Butter Chocolate M&M Cookies

1/2 cup margarine

3/4 cup sugar

1/4 cup peanut butter

1 egg

1 tsp vanilla

1/4 cup cocoa powder

3/4 cup flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup chocolate chips

3/4 cup M&Ms

Preheat oven to 350 degrees.  Cream together margarine, sugar, peanut butter, egg, and vanilla until light and fluffy, about 2 minutes.  Add in cocoa powder, flour, and salt and stir until well mixed.  Fold in chocolate chips and M&Ms.  Bake for 8 - 11 minutes.

Peanut Butter Fudge

Peanut Butter Fudge

2 cups sugar

1/2 cup milk

1 cup peanut butter

1/2 tbs butter

1 tsp vanilla extract

Butter an 8" x 8" dish.  In a saucepan, combine sugar and milk.  Measure remaining ingredients and set aside.  Cook over medium heat stirring occasionally till it comes to a boil.  Do not scrape sides or bottom of pot.  Let boil for 4 minutes, stirring occasionally.  Remove from heat.  Stir in remaining ingredients until melted and smooth.  Pour into prepared dish and refrigerate until firm.

Chocolate Dipped Peanut Butter Crackers

Chocolate Dipped Peanut Butter Crackers

1 cup chocolate chips

1/2 bag mini peanut butter crackers

sprinkles

Melt chocolate in a microwave-safe bowl for 30 second intervals, stirring in between.  Dip each cracker in chocolate, coating both sides.  Remove with fork; tap excess chocolate on side of bowl.  Push cracker off of fork with a toothpick and place on wax paper.  Top with sprinkles.  Repeat with remaining crackers.  Allow to cool completely.  If chocolate doesn't harden, put chocolate covered crackers in refrigerator.

5 Ingredient Peanut Butter Chocolate Chip Cookies

5 Ingredient Peanut Butter Chocolate Chip Cookies - slightly adapted from The Girl Who Ate Everything

1 cup peanut butter

1 cup packed brown sugar

1 egg

1 tsp baking powder

3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Mix all ingredients except chocolate chips. When blended, mix in the chocolate chips. Using your fingers, form 1 1/2 inch balls (dough will be very wet and sticky) and place onto an ungreased parchment lined cookie sheet. You don't want to make them too big because they do spread. Bake for 9 minutes. Let the cookies sit on the cookie sheet for about 30 seconds to 1 minute before letting cool on a wire rack. Makes around a dozen small cookies.

Chocolate Peanut Butter Popcorn

Chocolate Peanut Butter Popcorn - Annie's Eats

1/2 cup unpopped popcorn
1/2 cup creamy peanut butter
1 tsp. butter
2 tsp. brown sugar

3/4 cup semi-sweet chocolate chips

Line two baking sheets with wax paper.  Pop popcorn in an air-popper.  Spread popcorn in an even layer on prepared baking sheets.  Combine peanut butter, butter, and brown sugar in a microwave-safe bowl.  Microwave in 20 second intervals and stir, until melted. Drop the peanut butter mixture in spoonfuls over the popcorn and gently toss to coat evenly.  In another microwave-safe bowl, heat the chocolate in 20 second intervals until fully melted.  Drizzle over the popcorn.  Let the chocolate set before serving.  Store in an airtight container.

Oreos with Peanut Butter Cream

Oreos with Peanut Butter Cream

For the chocolate wafers - smitten kitchen
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

Peanut Butter Cream

1 cup powdered sugar

1 cup peanut butter

5 tbs butter, room temperature

1 tsp vanilla extract

1/4 tsp salt

1/3 cup milk

Set two racks in the middle of the oven. Preheat to 375°F.  

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

Peanut butter cream:
In medium bowl, place sugar, peanut butter, butter, vanilla, and salt and combine with electric mixer on medium-low speed until creamy. Slowly add milk and beat on high speed until mixture is smooth.

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream

Chewy Chocolate Peanut Butter Bars

Chewy Chocolate Peanut Butter Bars - adapted from godiva.com

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (1/2 stick) butter, softened
1/3 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup crunchy peanut butter
1 large egg, at room temperature
1 1/4 cup semi-sweet chocolate chips
1/3 cup dry-roasted salted peanuts, coarsely chopped 

Preheat oven to 350°F. Line 9" baking pan with aluminum foil, extending foil over edges of pan. Spray foil with vegetable cooking spray.

Combine flour, baking powder and salt in medium bowl.  Beat butter and sugars in large mixing bowl until light and fluffy, using a hand-held electric mixer. Beat in peanut butter. 

Add egg, beating well.  Add flour mixture in two additions, beating well after each addition. Spread mixture in prepared pan.

Bake for 25 minutes or until no imprint remains when touched lightly with finger. Remove from oven. Sprinkle with chocolate chips. Let stand 2 to 3 minutes to soften chocolate. Spread chocolate evenly and sprinkle with peanuts.

Cool in pan on wire rack. Cut into bars. Store bars in an airtight container.

Peanut Butter Fudge

Peanut Butter Fudge

 

2 cups white sugar
1/2 cup milk
1 cup peanut butter

1 tsp vanilla

Lightly grease an 8 or 9 inch square pan. Measure peanut butter and vanilla into a bowl.  In a saucepan, bring sugar and milk to a rolling boil.  Boil for exactly one minute.

Pour milk mixture over peanut butter and vanilla.  Beat until thick, about one minute. Pour into greased pan.  Cool completely and cut into squares.

*Tip: Do not attempt to make fudge on a humid day.  Don't ask me how I know.

Reese's Bars

Reese's Bars - slightly adapted from food.com

1 1/2 cups graham cracker crumbs

3 cups powdered sugar

1 1/2 cups peanut butter

1 cup margarine, melted

1 12 oz. bag semi-sweet chocolate chips

Line a 9" x 12" baking dish with foil.  Spray lightly with cooking spray.  Combine graham cracker crumbs, powdered sugar, and peanut butter.  Mix well.  Blend in melted margarine until well combined. 

Press mixture evenly into pan.  In a microwave proof bowl, heat chocolate chips at 30 second intervals, stirring in between, until melted.  Spread evenly over top of peanut butter mixture.

Refrigerate just until chocolate is set.  Cut into bars.

Whole Wheat Peanut Butter Chocolate Chip Cookies

Whole Wheat Peanut Butter Chocolate Chip Cookies

1/2 cup margarine

1/2 cup peanut butter(not reduced fat)

1/4 cup sugar

3/4 cup brown sugar

1 egg

1 cup whole wheat flour

1 tsp baking soda

1 cup chocolate chips

1/2 cup peanut butter chips

Preheat oven to 325 degrees.  Line 2 baking sheets with parchment paper.  

Cream margarine.  Add peanut butter, sugar, brown sugar, and egg.  Beat until well combined.  Add egg and beat well.

Stir in flour and baking soda. Do not over mix.  Fold in chocolate chips and peanut butter chips.  Place rounded tablespoonfuls on baking sheet 2" apart.  Bake for 13 - 15 minutes, or until edges are firm.  Remove to a cooling rack.

Easy Peanut Butter Chocolate Fudge

Easy Peanut Butter Chocolate Fudge - adapted from food.com

2 cups sugar

2 heaping tbs cocoa powder

1/2 cup milk

3/4 cup peanut butter

1/2 tsp vanilla extract

Butter an 8" x 8" baking dish.  Place peanut butter and vanilla extract in a large bowl.  Bring sugar, cocoa powder, and milk to a rolling boil.  Boil for one minute.  

Pour mixture over peanut butter and vanilla.  Beat for one minute, until thick.  Pour into greased baking dish.  Allow to cool before slicing.

Chocolate Peanut Butter Chip Cookies

Chocolate Peanut Butter Chip Cookies - adapted from Annie's Eats

2 cups bittersweet chocolate chips
6 tbsp. unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
½ tsp. baking powder
1 cup semi-sweet chocolate chips
1 cup peanut butter chips

In microwave, melt bittersweet chocolate chips and butter 30 seconds at a time, stirring between intervals, until melted. 

In a bowl, beat eggs and sugar until thick; stir into chocolate mixture. In a small bowl, stir together flour and baking powder; stir into chocolate mixture. 

Gently mix in semi-sweet and peanut butter chips. Refrigerate dough for at least one hour.

Heat the oven to 375°. Drop by tablespoonful 1 ½ inches apart on greased or parchment-lined cookie sheet.

Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet.

Peanut Butter Stuffed Chocolate Cookies

Peanut Butter Stuffed Chocolate Cookies - Buns in My Oven

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

1/2 tsp baking powder

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup margarine, softened

1/4 cup peanut butter

1 tsp vanilla extract

1 egg

For filling:

3/4 cup powdered sugar

3/4 cup peanut butter

Preheat oven to 375 degrees.

In a small bowl mix together the flour, cocoa powder, and baking soda. In a large bowl, beat together the sugars, margarine, and 1/4 cup of peanut butter until light and fluffy. Beat in vanilla and egg. Slowly mix in flour mixture. Set aside.

For the peanut butter filling, combine confectioners’ sugar and 3/4 cup peanut butter. Beat together well. Roll filling into 30 small balls. Try to keep the balls all the same size – around 1 inch.

For each cookie use 1 tablespoon of chocolate dough and roll into a ball. It helps to flour your hands first. Squish ball of chocolate dough flat and place peanut butter ball in the center. 

Wrap the chocolate dough up and around the peanut butter ball to completely cover. Place 2 inches apart on a baking sheet. Dip the bottom of a glass into white sugar and use the cup to lightly flatten the cookie balls. Bake for 7-9 minutes.

Brownies with Peanut Butter Icing

Amazing Brownies - recipezaar.com

1/2 cup butter, melted 

1/2 cup unsweetened cocoa

1 cup sugar

2 eggs

2 tsp vanilla

1/2 cup flour

1/4 tsp salt

3/4 cup chocolate chips

Preheat oven to 350 degrees. Grease an 8" square pan or line with foil.  In a medium bowl, combine melted butter and cocoa; stir until cocoa is dissolved.  Add sugar and mix well.

Add eggs one at a time and stir until well combined.  Stir in vanilla, flour, and salt, until you no longer see flour.  Do not overmix.  Fold in chocolate chips.

Spread in pan and bake for approximately 25 minutes.  Do not overbake!  Allow brownies to cool.

Peanut Butter Icing

1 cup peanut butter

3/4 cup powdered sugar

Place peanut butter and powdered sugar in a bowl.  Mix with a hand mixer until well combined.  Ice brownies once they are cool.

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies - slightly adapted from Somewhat Simple

3/4 cup sugar

1/4 cup unsalted butter

1 tbs water

3/4 cup semisweet chocolate chips

1 large egg

1/2 tsp vanilla extract

1 cup all-purpose flour

1/4 tsp baking soda

1/2 cup peanut butter chips, plus more for garnishing

1/2 cup semisweet chocolate chips, plus more for garnishing

For filling:

3/4 cup creamy peanut butter

3/4 cup powdered sugar

For brownies:

Preheat oven to 350 degrees.  Spray or grease 12 muffin cups.  In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.

Filling:

Beat peanut butter and powdered sugar together until smooth.  Fill each brownie with peanut butter mixture, then garnish with chocolate chips and peanut butter chips.

Peanut Butter Chocolate Candy Bars

 Peanut Butter Chocolate Candy Bars - adapted from Buns In My Oven

3/4 cups Ritz crackers, crushed

1/2 cup white sugar

1/2 cup packed brown sugar

1/2 cup butter, cubed

1/6 cup milk

1 sleeve Ritz crackers

1 cup semi-sweet chocolate chips

3/4 cups peanut butter

In a large saucepan, combine the cracker crumbs, sugars, butter, and milk. Bring to a boil, stirring constantly. Cook and stir for about 5 minutes more.

Line a 9" x 9" pan with foil; spray with cooking spray. Place a single layer of Ritz crackers along the bottom. Top with the cracker crumb mixture. Add another layer of Ritz crackers.

In a microwave safe bowl, combine the chocolate chips and peanut butter. Microwave on low, stopping to stir occasionally. Do not over cook or the chocolate will burn. Pour over the crackers and refrigerate until firm. Cut into bars and enjoy!

No Bake Peanut Butter Cookies

 No Bake Peanut Butter Cookies

1/4 cup brown sugar

1/4 cup white sugar

1/2 cup light Karo syrup

3/4 cup peanut butter

1 tsp vanilla extract

2 cups rice krispies

Stir sugars and Karo syrup together in a saucepan.  Bring to a boil.  Remove from heat and stir in peanut butter.  Mix well. Add in cereal and vanilla. Drop by tablespoonfuls onto wax paper and let cool.

Peanut Butter Chocolate Chip Granola Bars

Ever since I was pregnant with my daughter, I've eaten a peanut butter chocolate chip granola bar for my morning snack at work.  I like the idea of being able to make my own without all of the preservatives in them, and these taste even better than the Quaker ones. No offense, Quaker.  

Peanut Butter Chocolate Chip Granola Bars - adapted from recipezaar.com

2 cups rice krispies cereal

1 1/2 cups rolled oats

1/2 cup packed brown sugar

1/2 cup light corn syrup

1/2 cup reduced-fat crunchy peanut butter

1 teaspoon vanilla

1/2 cup mini chocolate chips, refrigerated

Lightly grease 13" x 9" pan.  In a large bowl, combine rice krispies and oats.

In a saucepan, mix the brown sugar and corn syrup together.  Bring just to a boil. Remove immediately from heat and stir in peanut butter and vanilla until well combine.  

Pour over dry ingredients. Mix quickly and thoroughly to combine.  Mix in chocolate chips quickly.  Spread mixture into greased pan, pressing lightly with wet hands to even it out.  Slice.  Allow to cool completely, then store in airtight container.