These cookies are a hazelnut spin on a classic peanut butter favorite; they’re a little more elegant with the flavor of hazelnut, and a little more grown-up with the addition of a crunchy layer of salted caramel brownie brittle crust.

This is the first and last peanut butter fudge recipe you’ll ever need. I know that’s a big claim, but make it for yourself and decide for yourself! It whips up in just 30 minutes without any crazy hard-to-find ingredients, and it literally melts in your mouth. Pretzels add crunch factor, and a ridiculously easy two-ingredient chocolate ganache goes on top to not only add flavor, but also to make it look deceptively fancy. Bring this to any party and it will no doubt be the star of the show – be ready for people to ask you for the recipe!

The quintessential holiday beverage gets a heaping helping of peanut butter! The eggs and peanut butter give this eggnog a creamy texture, and the use of nutmeg further evokes the spirit of the season. This drink can be made ahead and keeps well, so it’s ideal for any winter festivities you have planned!

These shortbread cookies are perfect for the holidays! Packed with mini chocolate chips and buttery flavor, this peanut butter shortbread has an indulgent salty-sweet taste you’ll love! All of the ingredients are mixed in one bowl, so it’s a great recipe for making with kids. This hearty treat is sure to please your holiday guests and also makes a yummy gift.

This Easter, I urge you to peanut butter and jelly–but not in the expected sandwich way. I’m talking about making homemade peanut butter jelly beans.

It isn’t easy to improve a candy icon. But in the case of the jelly bean, I must humbly submit that I’ve done a pretty good job at raising the bar, with a little help from the peanut butter and honey powerhouse that is The Bee’s Knees.

The recipe evolved from the simple theory that peanut butter makes everything better. Seriously–try thinking of something it doesn’t improve. Don’t worry, I’ll wait.

Turns out, jelly beans are no exception. Of course, homemade jelly beans are already superior to their sweet yet bland commercial counterparts, with a fresher flavor and more tender texture. Adding sweet, rich, creamy peanut butter kissed with honey into the mix makes them a thoroughly craveable treat, and takes jelly beans from filler candy in your basket to an Easter bunny approved treat, delicious in their own right.

Make sure to leave an extra few pounds of Easter ham to make leftover Cuban sandwiches! This recipe uses all the traditional makings for a Cuban sandwich (mustard, pickles, Swiss cheese) plus our Maple Peanut Butter Glazed Ham recipe. Pressed in a pan with butter just until the bread is toasted and the cheese is melted, the finished sandwiches can be dipped in the maple peanut butter glaze for an additional layer of savory-sweet deliciousness.

Bring a precooked spiral ham to the next level of delightfulness with this maple peanut butter glaze made with only a few ingredients including maple syrup, Mighty Maple peanut butter, and butter. The sweet glaze is poured over the ham after it has sat in the oven for an hour. The caramelized glaze pairs deliciously with the salty ham for a delicious balance of flavors.
Save the extra glaze as a condiment for leftover ham sandwiches!

Stop! Hamantaschen time. This is a popular treat at Purim, a Jewish holiday commemorated on March 16 this year, but it tastes so good it should be made all year round! Inspired by the look of a tricorner hat, these chapeau-shaped cookies are folded over the top to reveal the filling enclosed within. Although fillings such as apricot, poppyseed, or prune are most traditional, they work beautifully with peanut butter (I favor the gentle honey-kissed flavor of The Bee’s Knees) and, if you like, with jelly too. While they might resemble a danish, one bite will tell you they’re really all cookie: falling somewhere between crumbly on the edges and delectably chewy where the filling meets the dough. This is an adaptation of a recipe for traditional Hamantaschen I found on the website, Cupcake Project.

Alejandra Ramos turns mixologist in our latest recipe videos and shows Caroline Wright how to concoct the most festive drinks for a nutty New Year’s celebration.

This recipe is for a bloody mary cocktail that uses The Heat is On peanut butter as the main spice base.

Alejandra Ramos turns mixologist in our latest recipe videos and shows Caroline Wright how to concoct the most festive drinks for a nutty New Year’s celebration.

This recipe is for a shaken vodka martini made with a peanut butter simple syrup base made using Smooth Operator.

Alejandra Ramos turns mixologist in our latest recipe videos and shows Caroline Wright how to concoct the most festive drinks for a nutty New Year’s celebration.

This recipe is for a winter dessert cocktail of peanut butter hot chocolate (made with Dark Chocolate Dreams) and spiked with bourbon. Garnished with marshmallows.

Like a peanut butter and jelly sandwich rolled in sugar these PB&J thumbprint cookies are a sweet treat with a touch of nostalgia.

Instead of using regular smooth peanut butter Caroline Wright uses The Bee’s Knees peanut butter which gives this regular lunchbox cookie a delightful hint-of- honey flavor.

Add these to your holiday cookie trays and they’ll be gobbled up immediately!

If there are only two flavors I could enjoy for the rest of my life, it would be salted caramel and peanut butter. I have a go-to peanut butter cupcake and a go-to salted caramel frosting. I’ve never combined the two before, but I knew they would be an unbeatable pair!
I’ve been making these peanut butter cupcakes for years. They are unbelievably soft and moist, which is in part because of the brown sugar and 2 eggs in the batter. They are loaded with peanut butter flavor too. The frosting is legendary. It’s thick and tastes identical to salty caramel corn, but in creamy dreamy frosting form.
I adorned the finished cupcakes with green sprinkles, perfect for St. Patrick’s Day!

Peanut Butter Cupcakes with Salted Caramel Frosting