If you have never considered putting chocolate and banana together, I highly recommend it. There is something about that sweet banana flavor mixed with decadent chocolate that makes these cookies amazing. The best part is that they are not only delicious, but they are healthy and packed full of nutrients. So go ahead, make a batch, and try to eat just one!
If you love chocolate and coffee, then you will absolutely love these mocha chocolate chip protein blondies. They are moist, dense, and have the perfect combination of chocolate and coffee. Also, they are packed full of fiber and protein thanks to the garbanzo beans and mocha protein powder.
My inspiration for these cute little pastry muffins came from my favorite coffee shop where they are always so hard to resist; that is, until I realized just how easy they are to make at home! Thanks to store-bought puff pastry, they require minimal effort and come together so quickly. Plus you can adjust them as you like to suit your own tastes! Next time I think I’m going to add a sprinkle of cinnamon to the filling as well.
Peanut butter and chocolate is that timeless flavor combination that everyone is crazy about, and here we use two kinds of chocolate – white and dark – to amp up the flavor even more. This cake is moist and tender-crumbed with a rich peanut butter aroma. Here’s a tip to ensure your cake is flavorful and tender every time: add 1 teaspoon fresh lemon juice or 1/2 teaspoon apple cider vinegar to the milk and let it sit for a couple minutes before using!
I’m generally more of a brownie than a blondie fan. Until I had this recipe. Then my entire view on blondies changed. These are hands down one of my favorite desserts I’ve made. That’s saying something, as I’ve made my fair share of desserts. Bestie makes these nutty bars mouth-watering delicious. With the addition of chopped nuts you’ll definitely not want to be left alone with the pan of these fresh out of the oven (if you’re anything like me). Bake up a batch of these for your next party and if you’re really feeling generous serve them with a scoop of vanilla bean ice cream for a next level out of this world treat!
Thanks a latte! That’s the response you’ll get when you unveil these pretty-as-a-picture cupcakes to your family and friends. But they’re not just good looking: made with Peanut Butter and Co.’s seasonal Pumpkin Spice peanut butter, these spicy-sweet cupcakes are topped with a decadent cream cheese frosting which adds a pleasing tang to the earthy cake flavor. Topped with an optional drizzle of caramel and outfitted with mini straws so that they look like a coffee shop beverage, these cupcakes reach stratospheric levels of both adorableness and deliciousness.
These double chocolate peanut butter cups are so much better than store bought and they are super easy to make! The best part about them is that they are much lower in sugar than a typical peanut butter cup. And, thanks to the Mighty Nut powdered peanut butter filling, they are also a lot lower in fat! Once you try one, it will be hard not to eat them all.
I am crazy about brownies. They’re chewy, chocolate and oh-so-full-of-love. Loaded with Chocmeister, two types of chocolate and toasted almonds, these Milk Chocolate Hazelnut and Almond Brownies are sweet, decadent and satisfying.
These peanut butter coconut energy balls are super quick and easy to make. Just throw all of the ingredients into a food processor, blend, roll into balls and enjoy! They are the perfect healthy on-the-go snack to grab when you are in a hurry. Thanks to the superfoods chia seeds and flaxseed, these are super healthy and delicious. The combination of coconut and peanut butter is perfect together.
This pie starts with a chocolate cookie crust and then followed by two decadent chocolate layers and finalized with a light and creamy whipped cream cheese topping. Put it all together and you’ve got a killer dessert that will make your heart skip a beat! The prep and freezer time is worth every minute, hang in there and call over reinforcements. You’ll need friends to help take this off your hands (otherwise, prepare to eat it all yourself). It’s that good!
Anyone who knows me well pretty much knows that I am in love with peanut butter. Cookies are delicious too so I figured I would make the ultimate peanut butter sandwich cookie. It has peanut butter cookies filled with peanut butter cream and topped with even more peanut butter cream.
What’s red, white, blue…and completely delicious? This creative and eye-catching peanut butter and jelly poke cake, dressed up in its patriotic best. This recipe starts with a buttery, rich Smooth Operator peanut butter sheet cake, which is “poked” all over with a skewer post-baking and then smothered with a “jelly” inspired strawberry-and-gelatin soaking liquid. The liquid sinks in the spots where the cake was pierced, giving it irregular but lovely red stripes. Finished with a bright blue peanut butter buttercream, this cake is a beauty to behold, and the perfect picnic cake for your Fourth of July festivities.
What’s better than cookies? Cookies stuffed with stuff, of course! These cookies are a modern masterpiece: tender, crumbly shortbread, addictive in its own right, which reveal a sweet secret when bitten into: they’re filled with Chocmeister Milk Chocolatey Hazelnut Spread! By cleverly sealing the spread within pockets of dough, these cookies bake up looking like a regular cookie, but ooze delicious chocolatey hazelnut, which adds a whole new dimension of delicious to your cookie experience. This recipe was originally inspired by a cookie I sampled at a Manhattan […]
There’s nothing like a delicious layer cake to pep up a party, especially when that cake is made with Chocmeister milk chocolate hazelnut spread! This simple recipe bakes up a rich, fudgy cake that vaguely resembles the texture of a brownie, it’s totally decadent. I used Chocmeister both in the batter and as part of the filling, so the milk chocolate hazelnut flavor is wonderfully unmistakable. Feel free to decorate this however you choose – vanilla or chocolate icing would work great! – but be sure to chill this prior to serving. Not only will the cake will cut easier, but the taste will be that much more refreshing on a hot summer day.
This is a traditional chocolate sheet cake, but with a delicious peanut butter twist. Mighty Nut Chocolate powdered peanut butter in both the cake and frosting takes the cake from good to great. It’s any chocolate and peanut butter lover’s dream!
Sheet cakes make the perfect dessert to feed a crowd. If you have a smaller gathering, feel free to wrap any leftovers in plastic wrap and store in the freezer for up to 1 month.
If I’m being completely honest, muffins are really just an excuse to eat cupcakes for breakfast. But if I fill them full of heartier ingredients like oats, peanut butter, and fruit, it helps me feels a little less guilty. These peanut butter oat muffins made with Mighty Nut Flax and Chia Powdered Peanut Butter and packed with fresh raspberries are a delicious way to start your day.
These peanut butter brown sugar slice-and-bake cookies are the perfect treat to have on hand for whenever you have a sweet craving. The cookie dough will last for at least a month in the freezer, so all you have to do is slice it up and bake as many as you need.
There is no better snack than a rich chocolaty brownie with a glass of cold milk…except maybe a chocolaty peanut buttery brownie. These brownies were inspired by Alice Medrich’s celebrated recipe for Best Cocoa Brownies. They’re fudgy and moist, and pretty much everything a brownie should be. In my humble opinion, the only way to improve on that lovely recipe was to add peanut butter, which adds a nutty complexity.
Chocmeister Milk Chocolatey Hazelnut Spread. Cheesecake. Both of these things are excellent on their own, but when combined…oh, sweet delicious glory. Rich, creamy cheesecake filling is given a warm, chocolate-hazelnut scented hug in this recipe for Mini Chocmeister Cheesecake Bites, which are served atop a graham cracker-chocolate-hazelnut base. Originally inspired by a recipe created by my friend A Farmgirl’s Dabbles, I’ve adapted the recipe to include the rich chocolate-hazelnut spread not only in the filling, but in the base, and (why not) as a topping for these decadent bites. Served with a dollop of whipped cream and some chocolate on top, these are a truly addictive treat.
These bars were inspired by my mother, Mary, who is crazy about anything with raspberry and chocolate. Growing up in Kearney, Nebraska she had her own raspberry bush and my fondest memories of spring were plucking berries right off the bush. Nothing goes better with raspberries and peanut butter than chocolate, so here I’ve used both Peanut Butter & Co.’s Dark Chocolate Dreams and White Chocolate Wonderful. A little sinful and decadent, these no bake bars are to-die-for.
There’s something incredibly comforting about these easy-to-make, no-bake peanut butter bars. I remember eating these as a child after school with a big glass of milk to wash them down.
Poke cakes are one of those fantastic desserts that are deceptively easy – The filled pokes make it look fancy, but the process is totally simple! For this variation, I made a from-scratch chocolate cake, then filled it with the absolutely sinful White Chocolate Wonderful peanut butter to create one seriously show-stopping treat.
This is a really fun recipe to bake – who doesn’t love playing with their food? – and it’s easily customizable, too. Swap out the chocolate frosting for vanilla, top with crushed peanuts, drizzle with fudge, whatever! It’s playful and delicious, which is actually how all desserts should be.
Irish soda bread is a classic St. Patrick’s Day treat, but the flavor can sometimes be a bit lackluster. So to amp up this old-fashioned recipe into something completely delectable, I knew exactly what it needed – Dark Chocolate Dreams peanut butter! By incorporating peanut butter chunks into a traditional soda bread dough, the result is a deliciously sweet loaf that has the authentic crumbly texture and malty taste of Irish soda bread, but with luscious swirls of dark chocolate peanut butter. So break out your Irish jig, and get baking! This bread is definitely worth dancing over.
Scouting something sweet to eat that has plenty of nostalgia? Look no further than this homemade Girl Scout cookies recipe for Do-Si-Dos®.
The cellophane-wrapped version has nothing on these delightful sandwich cookies. They start with easy drop cookies featuring Smooth Operator peanut butter and a generous helping of oats, which come together quickly and boast a delicious, salty-sweet, nutty flavor. While the cookies are good enough to eat as-is, they get even better (and become downright addictive) when sandwiched together with a rich, lightly salted Smooth Operator buttercream.
Ready to win your merit badge for deliciousness? It’s time to whip up a batch of homemade Tagalongs® cookies. Inspired by the beloved Girl Scout cookie (also known in some parts as Peanut Butter Patties®), these cookies start with a tender shortbread base, which is then piled high with a sweet Smooth Operator filling and then completely enrobed in chocolate.
Once finished, the cookies might look like jumbo chocolate truffles from the outside, but one bite reveals the magical mélange of cookie and peanut butter contained within. Go ahead, serve them to all of your friends: you’re bound to bring on some sweet nostalgia and satisfy some serious sweet tooth cravings!
An easy no-bake recipe with layers for graham crackers and a creamy peanut butter and pumpkin mixture. Topped with an easy white chocolate ganache, this tasty dessert is perfect to make for any occasion.
These cookies are soft, rich chocolate shortbread cookie filled with a delicious peanut butter frosting making these cookies a peanut butter lovers dream. These cookies take double stuffed to a whole new level and they’re perfect with a glass of cold milk, or a hot cup of coffee.
These sandwich cookies are for true peanut butter lovers with peanutty goodness packed into every layer. Two peanut butter cookies are spread with a dark chocolate peanut butter icing, then sprinkled with chopped salted peanuts before being squished together into sandwich cookie perfection. The combination is irresistible: crispy, creamy, crunchy, and sweet with a hint of savory from the chopped peanuts. You need to trust me on this, they’re even better than they sound.
Simple and delicious chocolate rum balls made with dark chocolate peanut butter make a festive treat for any occasion! Prep time: 25 minutes Cook Time: 40-45 minutes Total time: 1 hour and 10 minutes Yield: 24 balls Ingredients 3/4 cup all-purpose flour 1/4 teaspoon salt 1/3 cup unsalted butter, room temperature 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup Dark Chocolate Dreams peanut butter 1/4 cup rum 1/3 cup turbinado or sanding sugar Directions 1. Preheat oven to 350°F. Spray an 8×8-inch baking dish […]
My favorite Thanksgiving dessert has always been my grandma’s pecan pie, and it’s a running family joke that I’m always first in line for a slice. But having this special treat once a year just isn’t enough, so I decided to make my own version of pecan pie with a little something extra – Dark Chocolate Dreams peanut butter! This wonderfully sinful addition creates the most velvety, insanely rich filling, and the flavor combination of pecans + peanuts only adds to the tasty appeal. And best of all? This recipe couldn’t be simpler! A premade crust, 10 ingredients, a few stirs, and barely a hour in the oven is all it takes before you’ll be diving in fork first.
When my friends from Peanut Butter & Co. reached out with this fun idea for a Thanksgiving pie, I couldn’t resist. To be honest, I hadn’t heard of a stack pie before – but I thought this show-stopper was perfect for the holidays (and their delicious peanut butter). So, I bent my usual rules and picked up a few pre-made crusts (knowing how Thanksgiving baking can be daunting enough, especially when this pie is truly three pies in one) and never looked back. With a common base of a chess pie whipped up in the blender that is divided among three bowls of warmed peanut butter, this pie remains simple to put together. It serves a crowd and is worth the effort: a true centerpiece dessert that is an ode to peanut butter and my friends.
Rules are made to be broken, which is why I love this peanut butter-infused banana cream pie! Luscious and creamy as ever, this recipe shakes up the classic pie by adding a layer of The Bee’s Knees peanut butter beneath a traditional cream filling, creating a silky, sumptuous combo that’s bound to get heads turning! And with a buttery vanilla wafer crust, fat chunks of banana, and a mountain of whipped cream, this classic meets modern pie will be your new holiday favorite.
If pumpkin pie is always the star of the show on your holiday dessert table, you won’t want to miss this fun twist on that classic. A nutty maple peanut butter crust and maple peanut butter whipped cream on top take pumpkin pie to the next level, and maple syrup in the filling ties the flavors together beautifully. And here’s a tip if you don’t have all the spices for the filling on hand: feel free to substitute 1 tablespoon of pumpkin pie spice mix instead!
This vegan pie is a bit of a surprise, but in a strange way it just makes sense. Anyone who loves apple slices paired with peanut butter will go crazy for it. The filling turns into a sort of peanut butter/apple custard consistency, which is not only delicious, but a nice contrast in texture to the flaky crust. This is a great recipe to try for a fun switch up on a classic apple pie.
Add a peanut butter twist on a southern classic pie! Everyone gathers around the Thanksgiving table for sweet potato pie. Surprise your guests with this extra creamy version, using your favorite flavor of peanut butter!
If you’ve always wanted to add peanut butter to your Thanksgiving blueberry pie, this is the pie of your dreams! The peanut butter adds a creamy texture that nicely complements the natural tart blueberry flavor. It’s like a grown up peanut butter and jelly! This pie can easily be made gluten free by using gluten free all purpose flour.
Peanut butter and chocolate are a match made in heaven. And now, they’re the pairing that makes an absolutely perfect peanut butter chocolate cream pie.
While at first glance, this might look like a traditional chocolate cream pie, it has a sweet secret: the chocolate is bookended by peanut butter both above and below. Hidden under the layer of rich, homemade chocolate pudding filling, there’s a thick layer of White Chocolate Wonderful peanut butter ganache. But that’s not all: on top of the filling, the whipped cream is fortified with a healthy serving of White Chocolate Wonderful, too. The contrast of peanut butter and chocolate layers not only makes for a lovely-looking pie to slice into, but for a truly memorable dessert experience.
This pie is like the love child of a classic chocolate cream pie and a peanut butter cup, and once you try it this way, you may never go back!
Yes, this is a pumpkin pie. But it’s not like any you’ve ever tasted.
This pie starts with a thick graham cracker crust–thicker than on a typical pie, which gives it a unique texture and crunch. But it’s what’s on top that makes the pie really special: a unique mixture of sweetened condensed milk, pumpkin puree, and Peanut Butter and Co. Pumpkin Spice peanut butter. The creamy, sweet milk and mellow pumpkin are beautifully matched by the rich, roasted taste of the perfectly fall-flavored pumpkin peanut butter, and the mixture bakes up into a custard-like mixture which is firm enough to cut, but soft enough to taste ethereal in the mouth.
But the pleasure doesn’t stop there: the pie is finished off with a rich layer of chocolate ganache, which offers a flavor contrast which complements rather than competes with the creamy filling.
This is a fine pie indeed, and a delicious alternative to the classic pumpkin pie.
In many ways, this recipe faithfully follows the form of a classic coconut cream pie. But there’s one key ingredient that sets it apart and makes it an innovative new thing: creamy, delicious peanut butter.
As it turns out, peanut butter and coconut both have quite a bit in common. For one thing, both peanuts and coconuts are commonly referred to as “nuts”, but neither of them are actually nuts. Peanuts are legumes, and coconuts are classified as “drupes”–a type of fruit.
In cooking and baking, peanut butter and coconut can both be assertive flavors; perhaps for that reason, they’re not frequently seen together in recipes. But as this pie proves, they really belong together.
The assertiveness of both peanut butter and coconut mean that both of the flavors can stand up to one another as equals. Both flavors are prominent in this pie, and both taste great together. The rich flavor of toasty peanut butter gets a creamy lift from the coconut, giving the pie a depth of flavor not often seen in a typical coconut cream pie.
Peanut butter and coconut: this is definitely the flavor combination that has been missing from your life (and dessert). But don’t take my word for it: proof is in the pudding, or in this case, the pie!
Note: you can use either thread (the little string-like shreds) style coconut or flakes. If you do use flakes, lightly crush or chop them; if you don’t, individual flakes can make it hard to slice the pie cleanly.
If you are unable to find unsweetened coconut or prefer to use the more readily available sweetened kind, reduce the brown sugar to 1/2 cup in the filling.
These classic candy-crowned cookies are as fun to eat as they are to bake. With just a handful of simple ingredients and a little bit of time, you’re on your way to having deliciously chewy and chocolaty treats!
This amazing dessert is packed with the delicious flavor of white chocolate from both white chocolate chips and White Chocolate Wonderful peanut butter. Even those without a sweet tooth will gobble up this fantastic creation!
Do you ever find yourself craving a bite of something salty, sweet, and just a little bit sinful? Well this right here is your answer! These fluffernutter sandwiches are the perfect mouthful for your sweet and savory cravings, with a delicious peanut butter and marshmallow filling, decadent dark chocolate coating, and crumbled bacon topping that’s impossible to resist! Seriously, I dare you to eat just one.
Pumpkin spice, that epic favorite fall flavor combination, gets a fun new twist with the addition of peanut butter in these pretty streusel-topped muffins. Here pumpkin spice-flavored peanut butter not only adds delicious nutty flavor, but it also incorporates all the spices you’ll need for this recipe, which definitely helps keep it easy! These muffins make the perfect fall breakfast or snack.
When nights start to cool down and fall feels like it’s in the air, many of us look forward to our first pumpkin spice latte of the season. I love this seasonal rite of passage so much I’m lucky if I can make it through August without having my first one! This homemade decadent Peanut Butter Pumpkin Spice Latte is every bit as delicious as anything you’d order from your favorite coffee shop, and the nutty flavor of peanut butter really takes it over the top.
Who says a vegan cookie can’t be delicious? With Pumpkin Spice peanut butter, the answer has never been simpler. Just seven ingredients are all you need for this tasty cookie that’s equal parts crisp and chewy, with a sweet pumpkin taste and nutty peanut butter flavor that’s bound to be your new favorite combo. And the best part of all? These stackable cookies are so crazy good, no one will ever guess they’re vegan.
Nothing says fall quite like pumpkin, which is why I love the new Pumpkin Spice peanut butter from Peanut Butter & Co. It’s got wonderful pumpkin flavor, a mellow hint of spice, and that unmistakable peanut buttery taste. And while all I really need to eat this is simply a spoon, baking it into cookies feels much more civilized. These soft-batch variety are wonderfully pillowy and sweet, with a moist and fluffy texture that makes them perfect on their own or when dunked into a tall glass of milk. And if you drizzle a little extra pumpkin spice peanut butter on top? I won’t blame ya!
When fall rolls around, my culinary viewpoint is roughly this: pumpkin spice everything. From lattes to muffins to pie, I am all about making it a pumpkin spice world.
This recipe combines two classics, pumpkin pie and cheesecake, and then takes both of them to a stratospheric new level of deliciousness by incorporating Pumpkin Spice peanut butter into the mix. The peanut butter acts like a flavor bridge between the earthy pumpkin and the rich, luxuriant cream cheese, forming a united front of fantastic fall flavor. This cheesecake provides a taste experience which will strike you as familiar and nostalgic, even while being a novel new flavor combination.
While a cheesecake this flavorful and rich really doesn’t require any accompaniment, if you decide a scoop of ice cream or whipped cream sounds appropriate, I’m certainly not going to intervene.
This muffin recipe is a great way to use up overripe bananas. Made with three whole mashed bananas and lots of peanut butter, these muffins are a delicious way to get in a quick breakfast on busy mornings. And since this recipe uses an entire jar of Crunch Time crunch peanut butter, there’s no missing that delightful peanut buttery taste or that enjoyable nutty texture.
Get double the peanut buttery flavor with these delicious peanut butter sandwich cookies. The smooth ganache filling is made with Dark Chocolate Dreams and Smooth Operator goes right into the cookie dough to ensure that every bite is a chocolaty, nutty delight!
Looking for a quick and easy snack? Scoop some peanut butter ice cream into a glass and pour root beer over it for a thirst-quenching summery treat!
Peanut butter and jelly sandwiches are a classic favorite with most kids and even several adults I know. There’s just something about the combo of slightly salty, nutty peanut butter paired with sweet fruity jam that is sandwich perfection. So I thought why not take those same great flavors and bake them right into a loaf of bread? When snack time rolls around, instead of a pb&j sammy, slice a piece of this beautiful bread and enjoy it as-is, or take it to the next level by toasting it and topping it with whatever you fancy. (Butter or more peanut butter and jelly, perhaps?)
And heads up, this bread also makes killer French toast, which is perfect for a special occasion breakfast or brunch!
These delicious blondies are the perfect dessert for any party! Nutty, buttery, and chocolatey, they’re sure to please even the pickiest of palates. Best of all, the whole recipe uses only one bowl and one pan, and takes just 35 minutes to make!
Yes, I know. Everyone knows that maple and bacon are a fantastic combination, but maple and bacon and peanut butter? Trust me, it’s not nearly as strange as it sounds. In fact, it’s downright delicious, especially when all of those flavors are combined together in a tender cake donut. (Because… well… everything tastes better in donut form.)
Mighty Maple peanut butter does double-duty in this recipe, appearing both in the tender maple-peanut butter donuts, and again in the sweet peanut butter frosting. Add a sprinkling of bacon bits and you’ve got yourself a mapley, bacony, peanut buttery treat that’s hard to resist.
These treats are an awesome dessert version of everyone’s favorite sandwich! With a double dose of peanut butter and a yummy jelly center, these cupcakes are perfect for summer gatherings. They’re super easy to make, and are ready to eat in less than an hour!
You’re only five minutes away from a delicious homemade buttercream frosting! This versatile topping is great on desserts of all types including your favorite cupcake recipe. It’s so tasty you’ll have to resist just eating it with a spoon!
This has got to be my favorite way to eat a s’more! This recipe tastes exactly like everyone’s favorite summer treat made into a no bake dessert. The addition of the Smooth Operator peanut butter is brilliant because everyone loves the taste of chocolate and peanut butter together. Make this your new go-to summer dessert!
This beautiful layer cake made up of peanut butter cakes layered together with peanut butter frosting, sliced bananas and caramel is a dessert Elvis Presley certainly would have approved of. And after one decadent bite I’m completely sold on the peanut butter and banana combination. The sweet and salty caramel certainly doesn’t hurt either.
The cake is easy to assemble, thanks to its unpolished presentation. Leaving the sides unfrosted allows you to see all of the fun layers, and lets the caramel drip down the sides. The caramel will keep on dripping, however, so it’s best served immediately or stored in the fridge.
There’s no beating the classics! Our recipe for Old-Fashioned Peanut Butter Cookies uses only six ingredients and takes less than half an hour to make. These delicious treats are perfect for packing in lunches or serving at parties. They can also be frozen, so you can enjoy them whenever you want!
This scrumptious banana bread gets a boost of sweetness and a hint of nutty flavor with the addition of our honey peanut butter. A generous sprinkle of coarsely chopped peanuts on top provides the moist bread an irresistible contrast of texture you’ll want to gobble up. This is one recipe you’ll want to save your overripe bananas for!
These easy no-bake cookies are both healthy and delicious, with loads of good-for-you ingredients like rolled oats, dried fruits, peanuts and coconut. (Oh okay, and some chocolate chips, too… but isn’t dark chocolate supposed to be good for you?)
The recipe is also really easy to customize based on your preferences. Use your favorite Peanut Butter and Co. flavor, and pair it up with your favorite combination of dried fruits – think Cinnamon Raisin Swirl with golden raisins and dried currants, or Dark Chocolate Dreams with dried cherries and cranberries.
The awesome combination of chocolate and peanut butter comes together in this recipe for delectable brownies dolloped and swirled with creamy peanut butter. The batter for these easy-to-make treats only takes 20 minutes to make!
This gluten-free version of the classic is just as yummy and uses only five ingredients. Crispy on the outside, chewy on the inside, with the signature crisscross fork marks, this cookie hits all the marks for a perfect old fashioned peanut butter cookie.
Even though they’re almost like a cross between chocolate chip cookies and brownies, blondies are unique in their own right. They should be rich – dense instead of light and cakey – and as far as mix-ins go, the sky’s the limit. Here I went with a peanut butter base for the batter, mixed in chocolate chunks and butter toffee peanuts, and topped it with pretzels and more peanuts. The resulting blondies are rich and gooey, sweet and salty, and completely irresistible.
These easy-to-make candy eggs will make any egg hunt or Easter basket extra special! Our white chocolate peanut butter filling pairs deliciously with the dark chocolate shell, and the rainbow sprinkles inside add a nice touch of texture and color.
This Easter, surprise your loved ones with fluffy, bouncy, peanut butter swirled marshmallows in their baskets. Store-bought marshmallows can’t hold a candle to these homemade treats. They’re softer, less sweet, yet packed with more melt-in-your-mouth flavor than the ones from a bag. Don’t be intimidated by the use of a candy thermometer or gelatin. It’s just a matter of heating and beating the ingredients. If you can read a temperature and turn on a stand mixer then you can make marshmallows!
These yummy bars are made with ingredients that everyone loves! Combining graham crackers, peanut butter, coconut, and chocolate chips, our Magic Bars will be a hit with your friends, family, and anyone else who gets a taste!
Everyone’s favorite childhood snack gets a crunchy peanut butter twist! This one-pot recipe uses only four ingredients, so kids will love to help make (and eat!) these tasty treats.
This recipe has an entire chocolate cake and a full jar of Dark Chocolate Dreams as ingredients. What more needs to be said?
Whether you call it Puppy Chow or Muddy Buddies, this dish would be just as sweet by any name. This decadent mix gets a double dose of chocolate with the combination of chocolate chips and Dark Chocolate Dreams peanut butter.
When I think of holiday cookies, cut-outs always pop into my head first. My mom has been making regular cut-outs for as many Christmases as I can remember and they’ve always been a favorite. Maybe it’s the cut shapes or the pretty decorations; I don’t know, but there’s just something about this kind of cookie that is so festive.
Here I took cut-outs to the next level with a peanut butter makeover! These cookies are crispy outside, chewy inside, and bursting with peanut butter flavor. After eating them you might never want a regular cut-out cookie again (which is really saying a lot!). If you’ve never made cut-outs before, don’t worry because the dough is pretty easy to handle; I think once you see how painless they are to make, these might just become your go-to cookie.
Topped with a simple glaze and colorful sugar or sprinkles, these cookies are perfect for getting into a holiday mood!
I have a great chocolate cookie recipe that I just can’t stop messing with. My latest, and maybe greatest, variation is this peanut butter stuffed version. The outside cookie is rich and chewy, and the soft peanut butter center is a fun and delicious surprise. Make sure you have a tall glass of milk handy, and a few helpers to make sure you don’t accidentally eat them all yourself.
Peanut butter and coconut is one of my favorite combinations and I find myself creating peanut butter coconut recipes time after time. What makes this recipe extra special is that you can get your sweet fix without turning on the oven! These balls are naturally sweetened with maple syrup, don’t contain any added fat and in my opinion, are completely guilt free. And the best part? They only take 5 minutes!
Since this is completely no bake and amazingly simple, this is a great recipe for kids to make! Instead of Smooth Operator you can also use Mighty Maple or Old Fashioned Crunchy peanut butter in this recipe.
It’s Halloween time again and anyone with a sweet tooth is gearing up for basketfuls and armloads of sweet treats. This week, we have a nougat candy bar recipe that’s topped with a decadent chocolate drizzle. These homemade candy bars are sure to please Halloween night revelers! They’re also great for including in little goodie bags for friends and coworkers.
Peanut butter and chocolate is a winning combination in any recipe, especially when it comes to frosted cupcakes. This week we make delectable chocolate cupcakes and top them with Smooth Operator peanut butter frosting. This recipe yields exactly a dozen cupcakes, so it’s perfect for gatherings. These quick and easy cupcakes make a delicious pick me up or dessert any time of the year! Prep time: 15 minutes Cook Time: 20-25 minutes Total time: 40 minutes Yield: 12 cupcakes Ingredients 3/4 cup sugar 3/4 cup all-purpose flour 1/2 […]
I’m a little obsessed with banana bread. So much so, in fact, that I often buy too many bananas so that I’ll be “forced” to use up the leftovers when they get too ripe to eat.
For this version, I’ve upped the ante by adding chunky Crunch Time peanut butter to the batter and swirling in a ribbon of sweet Gorgeous Grape jelly to give it an old-school PB&J twist – you get all the deliciousness of your childhood favorite, only with none of the mess. What’s not to love?
Madeleines are a classic French pastry. They have the texture and flavor of a cake, but are baked in a little shell-shaped pan and are often referred to as cookies. Traditionally flavored with vanilla bean and a hint of lemon, I thought it would be fun to add an American flair with a little bit of peanut butter.
That little bit went a long way and these peanut butter madeleines are perfect for peanut butter lovers, while still possessing the delicate texture that fans of traditional madeleines appreciate.
These soft and sinful pull-apart muffins technically aren’t muffins at all. They’re made from sweet yeasted dough which is rolled into strips and layered to create irresistible peelable layers once they’re baked. I’ve made other versions in the past, but this one is for true peanut butter lovers and it’s my favorite recipe yet. Old Fashioned Smooth Peanut Butter has been worked into every element of the recipe: kneaded into the dough, spread between the layers, and drizzled on top in a cream cheese peanut butter glaze. Paired with a mug of hot coffee, it’s peanut butter heaven.
Forget 50 shades of grey. Four shades of peanut butter are far more tantalizing. Especially when they make up the layers on a delicious peanut butter ombré cake. Not only is it delicious, but you’re not going to get embarrassed if your boss or your grandma see you carrying this baby around.
To the uninitiated: ombré refers to a shaded or graduated tone of color. It’s a trend that has taken fashion by storm as clothing prints and even a hair dye method. But bakers have caught on to the trend bigtime, bringing ombré to the world of cakes and pastry.
This cake is a tasty nod to the trend, using peanut butter in various amounts and flavors to create an ombré effect. Surprisingly easy to make, this cake is rich in peanut butter flavor, and big on the “wow” factor when sliced into.
This parfait is layered with two puddings made from scratch, chocolate and peanut butter, the most delectable flavor duo ever bestowed upon desserts.
Top with some crème fraiche and chopped peanuts for an impressive dessert that’s easy to make! The parfaits’ elegant presentation makes them a great dessert choice for parties or special dinners.
This recipe gets two doses of peanut butter: one in the biscuit and another in the whipped cream!
Piled high with layers of peanut buttery shortbread, sweet strawberries soaked in sugar and lemon, fresh whipped cream, and roasted peanuts this is one simply irresistible dessert.
As I was brainstorming recipes for Fathers Day I knew two foods that had to be involved, peanut butter and chocolate. The combo never, ever, disappoints.
Plus, my dad loves this combination, so it just seemed fitting for Fathers Day.
Since the weather is finally turning warmer, the thought of turning on the oven is just no fun. Thus, a frozen chocolate peanut butter pie seemed like just the right answer for a delicious Fathers Day dessert this year. It’s super easy to make and everyone will go wild for it.
So here is how you make it.
Banoffee Pie is a favourite traditional dessert in the UK. Already quite an evilly delicious dessert as it is, here is an updated version of it with a whole new twist – chocolate peanut butter! One bite and you’ll never look back.
These simple stir-together cookies are made in a flash and are great for any occasion. Since Thursday, May 15 is National Chocolate Chip Cookie day we thought we’d add our own little peanut butter touch to celebrate the holiday.
In this recipe we pay homage to the chocolate chip cookie by adding creamy peanut butter deliciousness to the dough to make an American favorite even tastier!
Make the cookies and celebrate the holiday this Thursday!
In this recipe the classic Italian dessert gets a nutty spin. Creamy peanut butter is whipped into the mascarpone and instead of using lady fingers slices of pound cake are soaked in the espresso and rum.
Garnished with chopped peanuts and shaved chocolate, this stunning dessert will surely please Mom this Mother’s Day!
Peanut butter and coconut are two beloved flavors, so why has no one thought to put them together into a layer cake? I searched the internet and came up practically empty. There was only one thing left to do at that point, create the recipe myself!
Starting with a traditional vanilla cake, I swapped out creamy peanut butter for the butter and added some coconut milk to tie the two flavors together. I frosted the cake generously with a cream cheese coconut icing and finished it with a sprinkling of shredded coconut.
I served the cake to a group of friends and they raved about it. “I’ve never heard of a peanut butter coconut cake before” and “what a great combination!” were some of the comments I got. Yep, it’s definitely a winner.
National Blueberry Pie Day is April 28th and we’re celebrating it with a blueberry pie twist via these Peanut Butter Blueberry Pie Bars!
Using peanut butter dough for both the crust and the streusel, the result is almost like a peanut butter cookie with a blueberry pie filling. So yummy!
These sliceable bars are easy to transport and perfect for outdoor picnics when bringing a pie might be too difficult.
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.
This meringue-based dessert with a delicate crisp crust and soft center is topped with peanut butter whipped cream, strawberries, and drizzled with peanut butter syrup. So elegant looking, the Pavlova is a “wow them” dessert for celebratory meals or holidays.
The Bee’s Knees honey peanut butter is used in this recipe, giving it a spring-like feel perfect for Easter!
Growing up, no-bake chocolate cookies were a staple in my house. I loved them because they were fast, easy, and required little precision. It was the first recipe I learned to master.
These little cookies are a take on our family recipe, with the variation of shaping them into nests and filling them with egg-shaped candy for Easter. I also added some crunchy chow mein noodles, which do a great job resembling twigs. It may sound like an odd addition but they have virtually no flavor of their own, and the little crunch they give the cookies is an extra bonus.
Gluten free baking doesn’t have to be hard! These oatmeal cookies are a breeze to make and don’t require any extra special gluten free ingredients you wouldn’t normally have on hand.
In this recipe the White Chocolate Wonderful peanut butter lends a sweetness to the cookie and a sprinkle of sea salt on top before cooking balances out the flavor. With a crunchy outside and a soft inside these hearty cookies are the perfect treat for an afternoon snack or dessert.
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.
Learn how to make peanut brittle from this easy-to-follow recipe! This brittle’s been infused with Dark Chocolate Dreams which adds chocolate and peanut butter flavor to the crispy candy. You’ll never go back to plain old brittle after trying this salty, sweet, crunchy totally satisfying version.
There is nothing easier than a bark. It’s just melted chocolate and mix-ins recombined and then broken up to make a very simple and delicious festive snack. This peanut butter bark adds crushed pretzels and chopped peanuts to swirls of melted white chocolate, milk chocolate, and peanut butter.
There is nothing easier than a bark. It’s just melted chocolate and mix-ins recombined and then broken up to make a very simple and delicious festive snack. This peanut butter bark adds dried cherries and chopped peanuts to swirls of melted white chocolate, dark chocolate, and peanut butter.
Creme brulee is one of those desserts that is so perfect in its original form, it’s hard to mess with it. But once you do, you realize there are endless possibilities. This peanut butter variation is one example. Just when you thought creme brulee could not get any better, it does. Plus, this is a no-bake recipe, meaning you don’t need to fuss with water baths or turning on your oven.
Wouldn’t this be an amazing dessert to serve your sweetheart this Valentine’s Day? (And you get extra servings, too!)
White Chocolate Wonderful peanut butter is the star in this recipe with heavy dollops added to both the ganache filling and the crepe batter. Assembled with alternating layers of crepes and ganache and decorated with just a handful of raspberries and a light dusting of powdered sugar, this crepe cake is the ultimate dream dessert for a peanut butter lover! Prep time: 10 minutes Cook Time: 30 minutes Total time: 40 minutes Yield: Yield: 1 cake (about 8-10 servings) Ingredients 1 cup all-purpose flour 1 1/2 cups milk […]
Peanut butter is one of those versatile ingredients that plays well with both savory and sweet food, making it the perfect anchor for a Chinese New Year’s Dessert. Asian desserts are almost never super sweet and often times have a savory element to them; think red bean paste buns or egg custard tarts. For this Chinese New Year, consider this updated American classic, a White Chocolate Wonderful Peanut Butter Sesame Rice Krispie Treat.
What’s great about these classic treats are they take a familiar American standard, that are a breeze to make, and that everyone loves, and gives it a slightly savory exotic twist on it. The crispy rice cereal all of a sudden becomes an Asian inspired treat with the savory sesame oil that is added to it. White Chocolate Wonderful peanut butter ties the treat together cutting the sweetness of the marshmallows, elevating them to a dessert that is equally delicious at home, at a bake sale, or as part of Chinese New Year’s dinner party buffet.
If you use a gluten free crispy cereal, this treat is naturally gluten free. Just check your box of cereal to make sure it is labeled gluten free. Some rice crispy cereal contain malt flavoring which is not gluten free.
If Elvis were alive and well in the United States right now, what would he be eating?
Probably the doughnut-croissant hybrid which has taken the nation by storm, known by two memorable syllables: Cronut.
The beautiful marriage of flaky dough and crispy frying has captured the hearts and appetites of many. If you are what you eat, this is a treat so rich it’s practically royalty. This makes it perfect, of course, for a treat dedicated to the King’s birthday. This adaptation inspired by the famous treat comes together in minutes, thanks to the use of store-bought crescent pastry dough, but is unique in its rich peanut butter filling, subtle and nuanced thanks to honey-infused The Bee’s Knees peanut butter. If some is good, more is better, so it’s also got a decadent The Bee’s Knees glaze on top, too. Finishing things off is chopped bananas as garnish,which add a wonderful sweetness that plays well with the honey and peanut butter and pays homage to some of Elvis’s favorite flavors. With all of this amazing flavor going on, I’d like to dub this treat…
Crobananapeanuts (or, Elvis peanut butter doughnut croissants)
I love peanut butter and chocolate – they are 2 of my favorite worlds – so why not combine them to make Triple Chocolate Peanut Butter Blossom Cookies? Yum yum! These are some of my favorite cookies, especially during the holiday season. My husband’s mother has been sending us a gift box every single year full of cookies for the past 10 years. We anxiously await these cookies because inside we know they always include Peanut Butter Blossoms. As soon as the package comes we rip it open, sit at the table and enter Peanut Butter Blossom Cookie bliss. These truly are magical!
Celebrate Peanut Butter Lover’s Month with Triple Peanut Butter Cupcakes!
The cupcake batter is blended with peanut butter and peanut butter chips, and topped with a sweet, creamy peanut butter frosting after baking. A garnish of peanuts and sea salt adds some extra nutty crunch.
This cupcake is the perfect peanut butter trifecta!
Caroline Wright teaches Alejandra Ramos how to make peanut butter caramel with sugar, water, cream, and Smooth Operator peanut butter to use as coating for apples. The peanut butter adds a smoother, silkier texture as well as a delicious, nutty flavor to the caramel. The apples are rolled into chopped peanuts after dipping but you may also use or add other confections like chocolate chips, crushed candies, or coconut flakes to roll them in.
This elegant dessert is a great dish for entertaining. The shortbread crust is like a big, giant cookie topped with a chocolate ganache made with chocolate, cream, and Dark Chocolate Dreams peanut butter and a layer of pomegranate arils. It’s the perfect dessert — a looker, and tastes amazing too!
I am what I am, but there’s no yam in these cupcakes. They’re made with delicious sweet potato! When added to a rich pound cake batter, sweet potato and spices make for a comforting cake, especially during cold-weather days. The cupcakes get even better, however, once you take a bite and realize that they have a sweet flavor surprise: a spoonful of Mighty Maple peanut butter inside of the cake, and a kiss of peanut butter in the frosting. Make this for your Labor Day festivities to mark both summer’s end (sigh) and the start of beautiful autumn days!
In warm months, there is nothing better than a cooling treat. If ice cream is your go-to to cool off, I think you will love these popsicles. They’re healthier than ice cream and they couldn’t be easier to whip up. With two kinds of peanut butter (White Chocolate Wonderful and Dark Chocolate Dreams), they are full of peanut-y flavor, and chocolate chips are the perfect addition!
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!
When it comes to cooking at home, I’m all about making food with a good taste to effort ratio. By that measure, this peanut butter cake probably has the best ratio out of anything that’s ever come out of my kitchen.
For roughly one minute of work, you’ll be rewarded with a rich tender cake, covered in a gooey peanut butter sauce that tastes like it could have come from the kitchen of a 3 Michelin star restaurant.
It’s a flourless cake, which means it’s gluten-free. Aside from making it Celiac friendly, this makes it easier to make because you don’t need to worry about over-mixing the batter. It’s also very flexible because you can adjust the texture of the cake by the amount of time you cook it. On the low end, you’ll end up with a tender molten cake covered in a rich sauce. Cook it a little longer, and you’ll have a moist fluffy cake that can be frosted.
You’ll probably need to experiment with the timing for your microwave the first time. I recommend setting the microwave for 1 minute for the first cake, then stopping it when it looks done. Once you have the timing down the rest of the mugs should be a piece of cake!
For some variation, try using flavored peanut butter like Mighty Maple, Cinnamon Raisin Swirl, or Dark Chocolate Dreams, but be sure to halve the amount of sugar since the peanut butter is sweetened.
There’s nothing quite as elegant as a profiterole stuffed with light and airy pastry cream. Add smooth, white chocolate peanut butter into that equation and it reaches for divine. They’re not as hard as they look either!
The first time I had heard of “buckeyes” my coworker, originally from Ohio, offered me one during that mid-afternoon lull. I was drearily working away at my computer when she asked if I wanted an Ohio treat. I was immediately taken with cute little confectionary, named after the buckeye nuts that drop from Ohio buckeye tree. Like a peanut butter cup on steroids (more peanut butter to chocolate ratio!) I immediately knew that I wanted to take them up a notch by making them with The Heat is On and Dark Chocolate Dreams peanut butter. Sure they don’t look like the traditional buckeye, but theses sassy treats are a delight both to the eye and to the mouth.
These buckeyes aren’t the traditional buckeye candies, as they use a combination of The Heat is On and Dark Chocolate Dream peanut butter. The addition of cream cheese helps mellow out the sweetness of the candy (a trick I learned from the guys over at the Baked bakery in Brooklyn) and bind the peanut butters together. I used a little coconut oil to give the dark chocolate a nice snap as well as subtle hint of vanilla for the chocolate coating, but feel free to use butter in its place if you don’t have any coconut oil.
First off: how do you say the name of these cookies? I say it “alf-a-hore-ay” and nobody’s ever looked at me funny, so go ahead and use my method. The alfajor (alfajores, plural) is a delectable type of crumbly cookie, commonly sandwiched with indulgent dulce de leche, which is very popular in South America. But like most things, it gets even better with a little peanut butter! This version includes peanut butter both in the cookie dough and mixed with the dulce de leche filling, making for a delectably addictive caramel peanut buttery treat.
Recipe notes: you are welcome to make your own dulce de leche (in fact, I applaud you if you do), but I found that the store-bought kind works just fine. Also, traditionally these cookies are dusted with confectioners’ sugar before serving, but I didn’t like what it did to the cookies’ texture, so I went without.
These are a variation on our favorite breakfast treat pain au chocolat, a French-inspired treat served in the boulangeries of France. In French Canada they are referred to as chocolatines and are a special treat not to be missed. This variation of mine is filled with a cream cheese and peanut butter blend that bakes up beautifully for a special way to start your day. The combination of a buttery flaky dough, peanut butter and dark chocolate, baked together and giving off a deliciously seductive aroma is completely irresistible. You can roll them in the traditional pain au chocolat shape or create a pin wheel shape as I have done here.