Bars

No Bake Chocolate Peanut Butter Oat Bars

5:24 AM


No Bake Chocolate Peanut Butter Oat Bars


3/4 cup butter

1/2 cup brown sugar, packed

1 tsp. vanilla

3 cups rolled oats

1/2 tsp. cinnamon

1/4 tsp. kosher salt

1 cup milk chocolate chips

3/4 cup chunky peanut butter


Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside. In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved. Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.  In a a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined. Pour all but 1/4 cup of the chocolate mixture into the pan over the pressed oats, reserving the 1/4 cup for second layer. Top with the remaining oats and drizzle with the remaining chocolate mixture. Refrigerate for 4 hours, or until set.

Green Onions

Peanut Butter Pasta

7:00 AM

 


Peanut Butter Pasta 


10 ounces thin pasta 

2 tablespoons olive oil

2/3 cup chicken stock 

One 12-ounce bag frozen stir-fry veggie medley, thawed

1/2 cup creamy peanut butter 

6 tablespoons sweet chili sauce 

2 tablespoons low-sodium soy sauce 

1 lime, juiced 

1/2 cup finely chopped green onion 

2 teaspoons red pepper flakes 

1/4 tsp. sesame oil (optional)

2/3 cups chicken stock

3 cups shredded chicken

chopped peanuts (optional)

chopped cilantro (optional)


In a large stockpot set over medium-high heat, cook the pasta according to the package directions, then drain and set aside. Heat 2 tablespoons of olive oil in a high-sided medium skillet over medium heat. Add the veggie medley and then the peanut butter, chili sauce, soy sauce, lime juice, green onion, red pepper flakes, sesame oil, and chicken stock. Cook, whisking, until the peanut butter is melted and the oil is incorporated, 3 to 5 minutes. Add the drained noodles and the chicken, and toss to coat. Cook until heated through, 3 to 5 minutes. Transfer to a large serving dish and top with chopped peanuts and cilantro if desired. Serve warm.

Bananas

Monkey Bars

7:59 AM



Monkey Bars

1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg, room temperature
1 medium ripe banana, mashed
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking powder
1/8 teaspoon salt
Confectioners' sugar, optional

Preheat oven to 350°. In a large bowl, beat butter, brown sugar and peanut butter until blended. Gradually beat in egg, banana and vanilla. In another bowl, whisk flour, baking powder and salt; gradually add to butter mixture, mixing well. Spread into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack. Cut into bars. If desired, dust with confectioners' sugar.

Brownies

Chewy Peanut Butter Brownies

9:22 AM



Chewy Peanut Butter Brownies

1/2 cup peanut butter
1/3 cup margarine, softened
2/3 cup white sugar
1/2 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 tsp. salt
Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan. In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

Chocolate

Peanut Butter Chocolate Rice Krispie Squares

8:22 AM



Peanut Butter Chocolate Rice Krispie Squares

6 tablespoons unsalted butter
16 ounces mini marshmallows 
1/2 teaspoon kosher salt 
6 tablespoons peanut butter 
2 teaspoons vanilla extract
6 1/2 cups crispy rice cereal 
2 1/2 cups coarsely crushed graham crackers (about 9 rectangles) 
1 cup milk chocolate chips 
1/4 cup rainbow sprinkles, plus more for decorating 

Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside. In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine. Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.

Chocolate

Salted Peanut Bars

8:00 AM


Salted Peanut Bars

1 package (17-1/2 ounces) peanut butter cookie mix
3 tablespoons canola oil
1 tablespoon water
1 large egg
1 package (10 ounces) peanut butter chips
2/3 cup corn syrup
1/4 cup butter, cubed
2 cups Rice Krispies
2 cups salted peanuts 
2 teaspoons vanilla extract
3 cups miniature marshmallows 

In a large bowl, combine the cookie mix, oil, water and egg. Press onto the bottom of a greased 13-in. x 9-in. pan.Bake at 350° for 12-15 minutes or until set. Meanwhile, in a large saucepan, combine the chips, corn syrup and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. Stir in the Rice Krispies, peanuts and vanilla.Sprinkle marshmallows over crust. Bake 1-2 minutes longer or until marshmallows begin to puff. Spread cereal mixture over top. Cool completely on a wire rack. Refrigerate until firm. Cut into bars. Makes about 2 dozen.

Cake

Chocolate Peanut Butter Cake

11:00 AM

Who doesn’t love chocolate and peanut butter. This cake is the perfect combination of both. My family loved it topped with a scoop of vanilla ice cream! So good!


CHOCOLATE PEANUT BUTTER CAKE

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup butter, cubed
1/2 cup creamy peanut butter
1/4 cup baking cocoa
3 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract

FROSTING
3 cups confectioners' sugar
1/2 cup creamy peanut butter
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/2 cup chopped salted or unsalted peanuts

Preheat oven to 350°. Grease a 13x9-in. baking pan.
In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened. In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth. Remove cake from oven; place on a wire rack. Cool completely. Frost with frosting and sprinkle with peanuts.