Recipes for "peanut butter"

Grease an 8x8 inch dish.

In a medium saucepan over medium heat, combine milk, sugar and butter. Bring to a rolling boil, and let boil 5 minutes. Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated. Spread into prepared dish. Let cool completely before cutting into squares.

Line a 9x13x2-inch pan with aluminum foil; coat with cooking spray.

Combine sugar, milk, and butter in a large saucepan on medium heat until comes to a boil, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.

Add peanut butter; stir until combined. Add marshmallow cream and vanilla; beat until combined.

Spread into the prepared pan. Cool.

Cut into candy-sized pieces. Store in an airtight container.

Gather the ingredients.

Melt butter in a medium saucepan over medium heat; stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently.

Remove the pot from heat; stir in peanut butter and vanilla.

Place confectioners' sugar in a large mixing bowl. Pour in peanut butter mixture and beat with an electric mixer until smooth.

Pour peanut butter mixture into an 8x8-inch dish.

Chill until firm before slicing, about 1 hour.

Enjoy!

Gather the ingredients.

Line an 8-inch square pan with waxed paper; set aside.

Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in the microwave on high for 30 seconds. Stir mixture and heat again for 30 seconds; stir again until thoroughly blended.

Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour before cutting into bite-sized squares.

1. Line a 9×9 inch baking dish with parchment paper. In a food processor, pulse the cookies into semi-fine crumbs.

2. Melt the chocolate chips and butter together in the microwave. Mix in the cookie crumbs, instant coffee, and vanilla. Press into the bottom of the prepared pan, packing it in tightly.

3. To make the peanut butter layer: mix the peanut butter, honey/maple syrup, and coconut oil. Pour over the chocolate layer. Freeze 30 minutes until firm.

4. Warm the cream over medium heat until steaming. Mix in the chopped chocolate until melted. Spread the chocolate over the peanut butter layer. Sprinkle with sea salt (if desired). Return to the fridge to set for at least 1 hour. Cut into bars. Keep in the fridge.

Butter one 9x9 inch pan.

Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.

Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

Crush the crackers into fine crumbs, depending on how much texture you want in your fudge. Place in a large mixing bowl with the peanut butter.

Combine the sugar, milk, and butter in a saucepan over medium low heat. Once the mixture starts boiling, turn on a timer for 1 minute. The mixture will look a little frothy. Remove from the heat after 1 minute and pour immediately over the crackers and peanut butter. Add the vanilla and stir to combine until an even, soft dough forms.

Press the dough into a 9-inch glass baking dish (or other dish) lined with parchment paper if desired. Allow to cool for at least 1 hour or until firm enough to cut into squares – it sets up pretty quickly in the refrigerator.

Melt the chocolate chips and drizzle over the fudge. Sprinkle with sea salt.

Gather all ingredients.

Heat sweetened condensed milk and peanut butter in a heavy saucepan over medium heat, stirring constantly, until just bubbly.

Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.

Spread evenly into wax paper lined 8-or 9-inch square pan. Cool.

Cover and chill for 2 hours or until firm.

Turn fudge onto a cutting board; peel off paper. Cut into squares. Store leftovers covered in refrigerator.

Grease a 9x13-inch baking dish; set aside.

Combine sugar, milk, and butter in a medium saucepan. Bring to a boil and cook for 5 minutes. Remove from heat.

Stir in peanut butter and marshmallow creme. Mix in flour gradually until incorporated. Spread fudge into the prepared dish. Allow to cool completely before slicing.

Gather ingredients.

Mix brown and white sugar with the milk in large pot; bring mixture to a boil.

Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly)

Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.

Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.)

Pour fudge onto buttered plates or waxed paper.

Let cool and cut into 1-inch pieces.

Serve and enjoy!

Gather all ingredients. Grease a 9x13-inch baking dish.

Combine white sugar, evaporated milk, brown sugar, and butter in a medium saucepan over medium heat. Stir constantly until it comes to a boil. Boil for 7 minutes.

Remove from the heat and stir in marshmallow cream until well incorporated and melted.

Stir in peanut butter and vanilla until smooth.

Spread in the prepared pan. Let cool for 30 minutes before cutting into 24 squares.

Enjoy!

Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.

Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.

To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.

Line an 8x8-inch baking dish with plastic wrap long enough to overhang the dish by several inches on each side.

Place almond bark in a large glass microwave-safe bowl. Microwave on low power until melted, smooth, and creamy, about 5 minutes, stirring every 30 to 60 seconds. Stir in peanut butter until fudge is thoroughly combined. Spread into the prepared baking dish.

Refrigerate until set, 1 to 2 hours. Lift fudge out of the pan using the overhanging plastic wrap as handles; slice into 48 squares with a pizza cutter.

Sift sugar through a fine-mesh strainer into a large bowl.

Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.

Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.

Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

Grease an 8x8 inch square pan.

In a saucepan over medium heat, combine the brown sugar , butter and milk. cook until the mixture reaches the soft ball stage (234-240 degrees F, 112-115 degrees C).

Combine the cornstarch and water, add to the saucepan and mix well. Remove from heat and beat for 2 minutes. Stir in the vanilla and peanut butter until thoroughly blended. Spread batter evenly into the prepared pan. let cool, then cut into squares and enjoy!

Coat a 9x9-inch baking pan with cooking spray.

Bring sugar and evaporated milk to a boil in a large, heavy-bottomed pot over medium-high heat, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy.

Remove from heat; immediately stir in peanut butter, butter, and vanilla extract, stirring constantly until smooth and thick. Pour fudge into the prepared pan. Cool before slicing into squares.

Butter an 8-inch square pan.

Combine sugar, evaporated milk, and butter in an electric skillet. Set control to 260 degrees F (120 degrees C).

Bring to a boil and boil 5 minutes, stirring constantly. Turn off heat and add peanut butter, marshmallows, and vanilla extract. Stir until marshmallows and peanut butter are melted and blended. Pour into the prepared pan.

Allow to cool and cut into squares.

Butter a 9x13-inch pan.

Melt butter in a large saucepan over medium-high heat. Add evaporated milk and sugar. Bring to a rapid boil. Stir and boil for 7 minutes.

Remove from heat. Add peanut butter and marshmallow cream and stir until completely blended. Pour into the prepared pan and refrigerate until set, 1 to 2 hours. Cut into squares.

Butter one 7x11 or 9x13 inch pan.

In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)

Remove from the heat and stir in the peanut butter chips. Beat until chips are melted. Spread mixture into pan and let cool then cut into teensy squares.

Variation: After mixture boils 5 minutes, divide mixture in half and add 1 cup peanut butter chips to one half and 1/2 cup cocoa powder and 1/4 melted butter to the other half. Pour "blonde" mixture into pan. Top with cocoa mixture. Let cool before cutting into squares.

Melt butter in a saucepan over medium heat. Pour in condensed milk. Pour in peanut butter chips. Stir until blended.

Pour into a parchment-lined 9x9-inch pan. Let cool, 30 minutes to 1 hour. Cut into pieces and serve.

Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool mixture, and refrigerate.

Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.

Beat together eggs and sugar in a large bowl with an electric mixer until thick, about 3 minutes. Set aside.

Pour milk into a small saucepan and bring to a simmer over low heat. Gradually drizzle hot milk into egg mixture while whisking vigorously, then return whole mixture to the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.

Remove from heat and whisk in peanut butter until smooth. Allow to cool slightly, then whisk in sweetened condensed milk, half-and-half, and vanilla until well combined. Cover and refrigerate until chilled.

Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft. Transfer to a container and freeze until solid.

Preheat the oven to 375 degrees F (190 degrees C).

Mix together graham crackers, 3/4 cup peanuts, and sugar in a medium bowl. Stir in melted butter until mixture resembles wet sand, then press into a 9-inch pie plate.

Bake crust in the preheated oven until lightly browned, about 8 minutes. Place in the freezer to chill.

Beat together ice cream and peanut butter in a large bowl on medium-low speed until combined. Pour into chilled crust. Sprinkle with 1/4 cup peanuts. Place in the freezer until filling is firm, at least 6 hours.

Remove pie from the freezer 10 minutes before serving.

Stir milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat. Cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.

Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.

Pour egg yolk mixture into cocoa mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Pour cocoa mixture into a bowl.

Place chocolate chips in a large microwave-safe bowl. Heat in microwave in 20-second intervals until warm, stirring until chocolate chips are melted. Stir melted chocolate and vanilla extract into cocoa mixture until just combined. Refrigerate until cold, about 2 hours.

Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream. Using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

Beat cream and vanilla together in a large bowl with an electric mixer on medium speed until stiff peaks form; beat in sweetened condensed milk and peanut butter on low speed until smooth.

Arrange ice cream sandwiches in a 9x13-inch baking dish to form a single layer; spread peanut butter mixture evenly over ice cream sandwich layer. Cover the dish with plastic wrap; freeze until firm, 4 to 6 hours.

Cut into 12 squares. Spread hot fudge topping over top; sprinkle with peanuts. Serve immediately.

Beat 1/2 cup peanut butter, coconut sugar, coconut oil, and milk together in a bowl until smooth; cover and place in refrigerator.

Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; stir in butter until smooth. Set chocolate mixture aside to cool to room temperature, about 10 minutes.

Stir chocolate mixture into peanut butter mixture; cover and place in refrigerator.

Beat remaining 1 cup peanut butter and white sugar together with an electric mixer until smooth; beat in cream until well combined. Stir vanilla extract into cream mixture; cover and refrigerate for 3 hours or up to overnight.

Place cream mixture into the bowl of an ice cream maker; churn until soft-set and creamy, about 15 minutes. Chop chocolate mixture into pieces; mix about 1 cup chocolate mixture into ice cream.

Sprinkle remaining pieces of chocolate mixture over ice cream to serve.

Preheat oven to 375 degrees F (190 degrees C).

Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack.

In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.

Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.

Beat peanut butter, vanilla, salt, and melted butter in a medium size bowl until well blended.

In a large bowl, beat together eggs, corn syrup, and sugar. Stir in the peanut butter mixture until thoroughly combined.

Pour filling into unbaked Basic Flaky Pie Crust and bake 10 minutes at 450 degrees F (230 degrees C). Reduce the heat to 325 degrees F (165 degrees C), and continue to bake an additional 35 minutes. Cool.

To Make Caramel Cream: Whip together the cream and the dark brown sugar until stiff peaks form. Chill. Serve with pie.

Mix together 2/3 cup white sugar and peanut butter. Sprinkle 2/3 of the mixture into baked pie shell.

Combine 1/2 cup sugar, corn starch, salt, milk, and egg yolks in a medium saucepan. Cook and stir over medium low heat until thick. Pour filling over peanut butter mixture in pie shell.

In a clean glass bowl, beat egg whites until very stiff. Spread meringue on top of pie. Sprinkle remaining peanut butter crumbs on top of the egg whites.

Bake at 400 degrees F (205 degrees C) for 5 to 7 minutes, or until the meringue is golden brown.

In a large mixing bowl, combine condensed milk, lemon juice, peanut butter, and marshmallow creme. Beat until smooth. Fold in whipped topping.

Spoon 1/4 of peanut butter mixture into each graham cracker crust. Spread half of fudge topping over each peanut butter layer. Spoon half of remaining peanut butter mixture over each fudge layer.

Garnish with chopped nuts. Freeze until firm, then serve.

1. Preheat the oven to 350° F. Grease an 8 or 9 inch tart pan with a removable bottom or use a standard pie plate.

2. To make the crust. In a food processor, pulse together the pretzels, butter, and brown sugar until the pretzels are fine crumbs. Press the mix into the prepared pie plate. Bake 8 minutes, until golden.

3. Meanwhile, combine the chocolate, 1 tablespoon cream, and the coconut oil in a microwave-safe bowl. Microwave, stirring every 45 seconds, until melted. Carefully spread the melted chocolate onto the bottom of the crust and gently up the sides. Chill in the freezer for 10-15 minutes.

4. In a medium-sized mixing bowl, beat the cream cheese and powdered sugar on high speed, until very smooth and creamy, about 2 minutes. Add the peanut butter and beat until combined. Slowly add the 1 1/4 cups heavy cream, 1/4 cup at a time until incorporated. Add the vanilla and whip on high spread until light and fluffy, about 1-2 minutes. Spoon the peanut cream into the chilled crust. Cover and chill 1 hour.

5. Using an electric mixer, whip 3/4 cup heavy cream, 1-2 tablespoons powdered sugar, and 1 teaspoon vanilla together until soft peaks form. Dollop cream onto the pie. Dust generously with cocoa powder just before serving. Pie will keep for up to 4 days in the fridge.

Beat cream cheese and peanut butter until smooth.

Add sweetened condensed milk and vanilla and beat until smooth and creamy. Add powdered sugar and beat until the mixture thickens slightly.

Fold in whipped cream, or add liquid heavy whipping cream and continue to beat until the mixture gets a little bit fluffy. Refrigerate mixture until ready to serve.

Stir melted butter in with crushed Oreos and press 1 teaspoon crumbs into the bottoms of dessert shooter cups. Pour peanut butter mixture into a plastic baggie, snip the corner, and pipe into the cups (on top of the crumbs). Sprinkle the tops with another 1/2 teaspoon of crumbs. Top with a sprinkle of sea salt for an extra sweet-salty combo. Refrigerate until ready to serve.

Combine confectioners' sugar, peanut butter, and cream cheese in a large bowl; whisk in whipped topping until smooth and no lumps remain.

Pour filling into pie crust; refrigerate until firm, about 3 hours.

Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.

Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.

Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

Gather the ingredients.

Combine cream cheese and confectioners' sugar in a large bowl; beat with an electric mixer until smooth and creamy.

Add peanut butter and milk; beat until smooth.

Fold in whipped topping until well combined; spoon mixture evenly into graham cracker crusts.

Cover and freeze until firm.

Slice and serve.

In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.

Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.

Beat the cream cheese, sugar and vanilla together. Add the peanut butter and mix well. Fold in the dessert topping until completely blended.

Fill the pie crust with the peanut butter mixture and chill in the freezer until ready to serve. Note: Good in a chocolate crust with chocolate chips sprinkled on top.

In a large mixing bowl, whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly pour in milk, beating mixture until smooth.

Fold whipped topping into mixture. Stir in nuts if desired. Pour mixture into graham cracker crust and freeze until firm. Store any leftovers in freezer.

Combine cookie crumbs and butter in a bowl. Mix until evenly moistened; press into bottom and up side of a 9-inch pie plate.

Beat cream cheese, peanut butter, sugar and vanilla with and electric mixer until combined. Stir in 1-1/2 cups Cool Whip; spoon into crust.

Freeze until firm, about 4 hours. Remove from freezer 30 minutes before serving; let stand at room temperature to soften slightly. Top with remaining Cool Whip to serve.

Mix graham cracker crumbs, butter, confectioners' sugar, and 1 cup peanut butter in a bowl until well blended; press evenly into the bottom of an ungreased 9x13-inch pan.

Melt 3/4 cup dark chocolate, milk chocolate, and 1/4 cup peanut butter in the top of a double boiler over simmering water; heat, stirring occasionally, until smooth, 5 to 10 minutes. Spread chocolate-peanut butter mixture over graham cracker layer in 9x13-inch pan.

Melt 1 cup dark chocolate and milk in the top of a double boiler over simmering water, stirring until smooth, 3 to 5 minutes; pour over chocolate-peanut butter layer. Refrigerate until set, at least 1 hour. Cut into squares to serve.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

In a large bowl, beat 2 cups sugar and 3 eggs together until foamy. Stir in the butter and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the egg mixture. Stir in the chocolate chips. Reserve one cup of the batter, and spread the rest into the bottom of the prepared pan.

In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup of sugar 1 egg and milk until smooth and creamy. Carefully spread the peanut butter batter over the layer of chocolate batter. Drop reserved chocolate batter, by tablespoonfuls onto the peanut butter layer. Cut through the batter with a knife to swirl.

Bake for 35 to 40 minutes in the preheated oven, or until brownies are set when shaken gently. Cool completely before cutting into bars. Refrigerate until serving.

Preheat oven to 325 degrees F (165 degrees C).

Combine brownie mix, oil, egg and water in a large bowl. Stir 50 strokes with a spoon.

Place batter in a cupcake pan (cupcake wrappers recommended). Once cups are 3/4 of the way full, place an unwrapped miniature peanut butter cup in the middle, then bake for 30-35 minutes keeping an eye on them while they're baking. Let them cool and then they're ready to eat!!

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Mix flour, baking powder, and salt together in a bowl.

Combine sugar, peanut butter, shortening, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating briefly after each addition. Gradually add flour mixture, mixing until combined. Fold in nuts and chocolate chips. Transfer batter to the prepared baking pan.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely before slicing.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C ). Grease a 9x9-inch baking pan.

Cream together peanut butter and margarine in a medium bowl. Gradually blend in white sugar, brown sugar, eggs, and vanilla; mix until fluffy.

Combine flour, baking powder, and salt in a separate bowl. Stir into the peanut butter mixture until well blended.

Bake in the preheated oven until the top springs back when touched, 30 to 35 minutes. Cool and cut into 16 squares.

Preheat oven to 350 degrees F (175 degrees Celsius). Grease a 9x9 inch baking pan.

In a large mixing bowl, beat together margarine and sugars; add eggs one at a time, and beat until mixture is light and fluffy. Stir in peanut butter, vanilla, and water.

In a separate mixing bowl, mix together flours with salt, baking powder, and baking soda. Stir into peanut butter mixture and blend well. Spread batter into the prepared pan.

Bake in preheated oven for 30 to 35 minutes, or until the top springs back when touched. Cool and cut into 16 squares.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Melt peanut butter, chocolate chips, and sugar together in a saucepan over low heat, stirring constantly, until chocolate is melted, about 5 minutes. Increase heat to medium and continue stirring until mixture begins to bubble, about 5 more minutes. Remove from heat.

Blend avocado, soy milk, and canola oil in a food processor until smooth. Stir avocado mixture into chocolate mixture until thoroughly combined.

Whisk flour, baking powder, and salt together in a large bowl until well mixed. Add avocado-chocolate mixture to the flour mixture; stir until just combined. Pour batter evenly into the prepared baking pan.

Bake in the preheated oven until the edges begin to become crisp, about 20 minutes. Cool brownies completely before cutting and serving.

Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jellyroll pan.

Melt 1 cup butter and 1/3 cup cocoa powder together in a saucepan over low heat, stirring often, until smooth, about 5 minutes. Remove from heat and cool slightly.

Combine white sugar, flour, and salt together in a large bowl; add chocolate mixture. Beat with an electric mixer on medium speed until blended, 1 to 2 minutes. Add eggs and vanilla extract; stir until combined. Pour batter into prepared jellyroll pan.

Bake in the preheated oven until edges begin to become crisp, about 20 minutes.

Warm peanut butter in microwave for about 2 minutes, stirring once. Spread over warm brownies. Chill brownies in refrigerator for 30 minutes.

Heat 1/2 cup butter, milk, and marshmallows in a saucepan over medium heat, stirring often, until marshmallows are melted, about 5 minutes. Remove from heat; whisk in 1/4 cup cocoa. Gradually stir confectioners' sugar into marshmallow mixture until smooth. Spread frosting over peanut butter layer of brownies. Chill in refrigerator until set, about 20 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch baking pan.

In a medium bowl, blend together the butter, 1/2 cup peanut butter, white sugar, brown sugar, egg and 1 teaspoon of vanilla until smooth. Combine the flour, baking soda and salt; stir into the sugar mixture. Spread evenly into the prepared pan.

Bake for 20 minutes in the preheated oven, until firm. Remove from the oven and sprinkle with chocolate chips. Let stand for a minute, then spread the chips to form a layer.

To make the topping, blend together the 2/3 cup peanut butter, confectioners' sugar and shortening. Gradually stir in the milk and 1 teaspoon vanilla. Gently mix in the whipped topping. Chill. When brownies and topping are both cooled, spread topping onto brownies and cut into bars.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat sugar, peanut butter, vanilla extract, and salt together in a bowl until smooth and creamy. Mix flour and cocoa powder into peanut butter mixture; add canola oil and soy milk and stir until batter is moist, crumbly, and stiff. Spread batter into the prepared baking dish using your hands or a spoon.

Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition. Stir in the oats and chocolate chips.

Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.

Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough. Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.

Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.

Combine water and milk in a saucepan and bring to a boil. Add oats and reduce heat to medium. Add maple syrup, cinnamon, and salt. Stir to mix well. Cook, stirring frequently, until oatmeal is softened to your preference, about 5 minutes.

Place 1 tablespoon peanut butter in the bottom of a serving bowl. Pour cooked oatmeal in; top with remaining peanut butter and raspberry preserves.

Spray or grease a 4 1/2x8 1/2-inch loaf pan very well.

Mash the bananas in a mixing bowl using a fork. Whisk in the melted butter, milk, egg, and vanilla. Mix in the sugar.

In another mixing bowl, using the hand mixer (or a whisk), beat peanut butter until smooth. Beat this into the banana mixture. Scrape the bowl down and beat in the baking soda, salt, and cinnamon (if using).

Fold in the flour until completely combined, followed by the chocolate chips.

Spread the batter in the prepared pan and bake at 350°F on the center rack of the oven for 55 to 60 minutes, or until the bread is deeply golden and a toothpick inserted in the center comes out clean.

Remove the bread from the oven and place on a rack to cool completely before turning out.

Store the leftover bread wrapped well in plastic at room temperature for 3 days. Leftovers are great toasted lightly in a pan with butter.

Did you love the recipe? Give us some stars and leave a comment below!

Combine chocolate almond milk, peanut butter powder, and cacao powder in a high-speed blender (such as Vitamix®). Add black beans and ice. Secure lid into place. Blend on speed variable 1, slowly moving up to the top speed. Blend for 1 minute until ice is incorporated.

Pour milkshake into a tall glass.

Preheat the oven to 375 degrees F (190 degrees C). Sift flour, salt, and baking soda together in a bowl; set aside.

Cream butter, sugar, peanut butter, and brown sugar together in a separate bowl until fluffy. Beat in egg, vanilla, and milk.

Add flour mixture; mix well.

Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake in the preheated oven for 8 minutes.

Remove from oven and immediately press a mini peanut butter cup into each ball. Let cookies cool before carefully removing them from the pan.

Enjoy!

Preheat the oven to 375 degrees F (190 degrees C).

Sift together flour, baking soda, and salt in a medium bowl; set aside.

Cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar in a large bowl until smooth. Beat in egg, then stir in vanilla. Gradually blend in flour mixture until combined.

Shape dough into 1-inch balls. Roll in 1/2 cup white sugar, then place 2 inches apart on ungreased cookie sheets. Use fork times to make a crisscross pattern on each dough ball.

Bake in the preheated oven until edges are set, 10 to 12 minutes. Cool slightly, then remove cookies to a wire rack to cool completely.

Put flaxseed meal into a blender to grind and further break down.

Place banana, milk, blueberries, yogurt, peanut butter, and honey into the blender. Cover and purée until smooth.

Pour into glasses to serve.

Combine milk, yogurt, cherries, peanut butter with chocolate, and honey in blender; blend until smooth.

Add ice; blend until thickened. Serve immediately.

Combine mashed potatoes, milk, vanilla extract, and salt in a bowl.

Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour.

Sprinkle some confectioners' sugar on a cutting board or waxed paper.

Roll dough into a large rectangular shape on prepared surface.

Spread enough peanut butter on top layer of dough to cover.

Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.

Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan.

Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.

Preheat the oven to 350 degrees F (180 degrees C).

In a mixing bowl, cream shortening and peanut butter. Add brown sugar, eggs, and vanilla; mix well.

Combine oats, flour, baking soda, and salt in a separate bowl; add to the creamed mixture and mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Flatten with a fork.

Bake in the preheated oven until golden brown, about 12 minutes.

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, or the bowl of a stand mixer, mix the canola oil, peanut butter, eggs, and vanilla until combined. Add the oatmeal, flour, brown sugar, granulated sugar, baking soda, and salt. Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chunks.

3. Using your hands, clump together about a tablespoon of dough at a time and squeeze into a ball. Place on the prepared baking sheet 2 inches apart and very gently flatten with the palm of your hand just slightly. The dough will be crumbly, this is OK.

4. Bake for 8 to 10 minutes, or until set and golden. These are crumbly cookies, so let them cool 5 minutes on the pan, then enjoy!

Mix sugar, corn syrup, and water together in a deep pan; bring to a boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball (hard ball stage), about 15 minutes.

Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.

Slowly pour sugar mixture over egg whites while beating with an electric mixer. Beat until candy clings to a spoon and loses some of its shine. Spread candy mixture onto a sheet of waxed paper; sprinkle with confectioners' sugar. Generously spread peanut butter over candy mixture. Roll candy into one large roll; cut into 2 rolls. Slice each roll into desired pieces.

Line an 8-inch square baking dish with parchment paper; set aside.

Set the chocolate and butter in a heat-proof bowl over a pot of simmering water—the bottom of the bowl should not touch the water. Stir until the chocolate has melted. Remove from heat.

Whisk together the eggs, both sugars, coffee powder, and vanilla extract. Add in the flour, cocoa powder, salt, baking powder, and melted butter-chocolate mixture and stir until evenly combined. (The batter will be very thick, but don't worry! That's how it's supposed to be.)

Press the brownie batter into the prepared baking dish in an even layer.

Warm the peanut butter in the microwave until it's loosened enough to drizzle, about 30 seconds on high. Stir the powdered sugar into the peanut butter, then drizzle over the top of the brownie batter.

Use a butter knife to swirl the peanut butter mixture into the top of the brownie batter. Be careful not to over mix the peanut butter into the brownie mixture.

Bake the brownies until a toothpick inserted in the middle comes out mostly clean, about 35 minutes. (The peanut butter will probably stick to the toothpick a little bit; that's fine.) Transfer to a wire rack to cool.

Let the brownies cool completely to room temperature before cutting them. For cleaner slicing with fewer crumbs, pop the pan in the freezer for a few minutes once it's cooled to room temperature to help with slicing to help keep them from sticking to the knife.

Preheat oven to 350. Prepare the brownie batter and spread into a greased 8×8 baking dish.

Using an electric mixer, beat together the cream cheese, eggs, and sugar. Add the peanut butter, adding the cream as necessary to make the mixture more smooth. The consistency should be thick, but smooth enough to easily mix with the electric mixer. Add the vanilla and salt.

Pour mixture over brownie batter and marble with a knife.

Bake for 40 minutes, or until toothpick inserted in the center comes out clean.

Blend everything through milk in a food processor.

Add flour by the spoonful and blend until desired consistency is reached.

Stir in dark chocolate.

Chill before serving.

Mix chocolate, banana, cream, and peanut butter together in a saucepan over medium heat; cook and stir mixture until melted (it may be partially lumpy due to peanut butter), 5 to 10 minutes. Pour mixture into a bowl and refrigerate until firm, 2 1/2 to 3 hours.

Scoop chocolate mixture with a melon baller and roll into 1-inch balls. Place confectioners' sugar in a shallow bowl; coat truffles with confectioners' sugar and refrigerate until firm, 1 to 2 more hours.

Stir brown sugar, corn syrup, and butter together in a small saucepan over low heat until butter is melted and mixture is combined, about 5 minutes.

Add peanut butter, evaporated milk, and marshmallows; cook, stirring constantly, until marshmallows are melted and mixture is smooth, 3 to 5 minutes more.

Stir vanilla into peanut butter mixture, remove from heat, and transfer mixture to a fondue pot.

Preheat oven to 350 degrees.

Cream together the butter, white sugar and brown sugar until smooth. Beat in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt. Stir until just moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

1. Preheat oven to 350° F.

2. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mix until combined. Add the flour, cocoa powder, baking soda, and salt. Beat until combined and the dough forms a ball. If your dough feels too wet to roll out, add an additional 2 tablespoons of flour.

3. Divide the dough in half and flatten each half into a disk. Roll out the dough out between 2 floured pieces of wax paper to about 1/4 inch thickness. Cut 24 (2 1/4 inch) circles. Carefully use the wax paper to lift and transfer the cookies to a parchment-lined baking sheet. Then peel away the wax paper. Roll out the leftover scraps, and repeat with the remaining disk of dough.

4. Bake the cookies for 9-10 minutes. Cool on the baking sheet.

5. To make the frosting, beat together the butter, vanilla, and confectioners' sugar until light and fluffy. Add the cream and a pinch of salt, beat until combined.

6. Divide the cookies in half and set aside one half for later. Next, take the cream filling and spread it on the bottom of 12 cookies. Now take the ice cream and place one scoop of ice cream onto the filling. Place the cookies onto a baking sheet and freeze 20 minutes. While the ice cream freezes, grab the half of the cookies that were set aside and spread peanut butter on top. Remove the cookies from the freezer and sandwich the ice cream cookies together with the peanut butter cookies.

7. To make the magic shell. Melt the chocolate and coconut oil together in the microwave. Cook on intervals, stirring every 30 seconds until smooth. Let cool 10 minutes. Remove the sandwiches from the freezer and dip in chocolate. Keep in the freezer until ready to eat!

Preheat the oven to 375 degrees F. Place sheets of foil on the countertop for cooling cookies.

Combine brown sugar, Jif peanut butter, shortening, milk, and vanilla in a large bowl. Beat with an electric mixer on medium speed until well blended. Add egg; beat until just blended.

Combine flour, baking soda, and salt in a medium bowl. Add to sugar-peanut butter mixture; beat on low speed until just blended.

Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten slightly in a crisscross pattern with the tines of a fork.

Bake 1 sheet at a time in the preheated oven until set and just beginning to brown, 7 to 8 minutes. Do not overbake. Cool for 2 minutes on the baking sheet. Remove cookies to the foil sheets on the counter to cool completely.

Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.

Mix flour, baking powder and salt in a medium bowl.

In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.

For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.

Bake cookies until dry on top, about 15 minutes.

Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.

Line a baking sheet with waxed paper.

Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes. Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed.

Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.

Melt peanut butter and honey together in a saucepan over medium heat. Dissolve brown sugar into the peanut butter mixture; bring to a simmer for 2 minutes.

Mix granola, oats, rice cereal, chocolate chips, and fruit together in a large bowl; pour peanut butter mixture over the granola mixture and fold to coat.

Grease a cake pan. Pour the granola mixture into the prepared pan and press into a flat layer. Cool at room temperature until set, about 15 minutes before cutting into bars.

Combine wheat germ, peanut butter, honey, and milk powder in a bowl; shape into 20 bite-sized balls. Arrange balls on a plate.

Place in the freezer until solid, at least 1 hour.

Beat confectioners' sugar, peanut butter, and butter in a large mixing bowl until well blended; mix in milk if needed for moisture. Divide mixture in half and form into two large eggs (or smaller eggs if you prefer). Place eggs onto on a wax paper-lined plate and freeze until firm, about 1 hour.

When eggs are almost ready, combine chocolate and shortening in the top of a double boiler over simmering water. Melt over medium heat, stirring frequently until smooth. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.

Remove eggs from the freezer. Carefully stick a long-tined fork in the top of an egg; gently dip it in melted chocolate until covered, then return it to the waxed paper. Repeat to dip remaining egg. Decorate chocolate eggs as desired.

1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

2. In a microwave-safe bowl, melt together the butter and 1/2 cup peanut butter, stirring every 30 seconds until melted. Stir in the brown sugar, sugar, eggs, and vanilla. Add the flour, baking powder, and salt. Stir in the chocolate, if using.

3. Press/spread the dough out into the prepared dish. Bake for 18-22 minutes, until just set in the center. Let cool.

4. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, and vanilla. Drizzle the glaze over the bars. Let set for 5 minutes. Cut into bars…snack and enjoy!

1. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.

2. In a microwave safe mixing bowl, melt together the butter and 1/2 cup peanut butter on power level high, stirring every 30 seconds until melted. Stir in the brown sugar, sugar, eggs, and vanilla. Add the flour and baking powder. Transfer the bowl to the freezer and chill 5 minutes or until the dough is no longer warm to the touch. Stir in the chocolate chips.

3. Spread 1/2 the dough out in the prepared dish. Dollop and then gently swirl the remaining 1/4 cup peanut butter into the dough. Add the remaining dough overtop, don't worry if it does not fully cover the peanut butter. Transfer to the oven and bake for 20-22 minutes, just until set in the center. Remove from the oven and sprinkle the milk chocolate over the blondies. Return to the oven for 1-2 minutes to gently melt the chocolate. Sprinkle with sea salt. Let cool and then cut into bars. Store for up to 5 days in an airtight container.

Mix together granola, bran cereal, dry milk, cranberries, sunflower seeds, almonds, raisins, and flax seeds in a large bowl.

Bring honey, brown sugar, and salt to a boil in a large saucepan over medium-high heat. Remove from heat.

Stir peanut butter and vanilla extract into the honey mixture until melted and combined.

Add peanut butter-honey mixture to the dry ingredients and stir well to combine.

Press mixture into a 9x13-inch baking pan lined with parchment or waxed paper.

Refrigerate for 30 minutes before cutting into bars.

Preheat the oven to 350 degrees F (175 degrees C).

Spray a 9x5-inch loaf pan with cooking spray.

Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.

Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil together thoroughly in a separate bowl.

Stir banana mixture into flour-baking powder mixture until thoroughly combined. Fold in chocolate chips.

Spoon batter into the prepared loaf pan.

Bake in the preheated oven until lightly browned at edges, and a toothpick inserted into the center comes out clean, 40 to 50 minutes.

Cool bread in the pan on a rack for 15 minutes before removing bread to finish cooling on a rack. Slice and serve when cool.

1. In a high powder blender or food processor, combine the coconut milk, 1/4 cup peanut butter, bananas, 6-8 dates, cacao powder, hemp seeds, and vanilla and blend until completely smooth and the consistency of a thick smoothie.

2. To assemble, layer the chocolate mix and the remaining 1/3 cup peanut butter evenly among 10-12 popsicles molds. It's OK if the layers are not perfect.

3. To make the granola: in a food processor, combine the remaining 1/3 cup dates, oats, and peanuts and pulse until the mix is finely ground and resembles granola. Sprinkle the "granola" over the tops of the pops, gently pressing into the pops (you will not use all the "granola"). Insert popsicle sticks, cover the tops of the mold and freeze until firm, about 4 hours. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds.

4. If desired, dip each popsicle in chocolate and then quickly sprinkle with the remaining "granola". Store in the freezer.

Combine chocolate protein milk, oats, peanut butter powder, and chia seeds in a 1/2 pint jar with lid. Cover jar with lid.

Refrigerate oatmeal for 8 hours or overnight.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a mixing bowl, beat the butter. Slowly add the maple syrup, beating until whipped. Add the peanut butter and mix to combine. Beat in the egg and vanilla. Add the almond flour, protein powder, baking soda, and salt. Fold in the chocolate chips/chunks.

3. Scoop the dough out into rounded 1 tablespoon size balls, the dough will be wet. Place 2 inches apart on the prepared baking sheet.

4. Bake 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter gently to deflate each cookie. Return to the oven and bake another 3-4 minutes, the cookies will be browning, but still doughy in the center. Remove from the oven and gently tap the baking sheet on the counter 1-2 times.

5. Let the cookies cool on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm or let cool and store in an airtight container for up to 4 days.

1. Let the vanilla ice cream soften 5 minutes. Line a 9x13 inch baking dish with parchment paper. Spread the ice cream out in an even layer in the prepared pan, freeze 1 hour, until firm.

2. To make the brownies. Preheat the oven to 350 degrees F. Line a 9 1/2 x 14 1/2 inch jelly roll pan with parchment paper.

3. In the microwave, melt together the Land O Lakes® Butter and 1 1/2 cups chocolate chips (stir at 30-second intervals) until melted and smooth. Stir in the sugar, vanilla, and instant coffee.

4. In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips. Spread the batter into the prepared baking pan. Bake for 20-25 minutes or until the brownies are just set. Let cool completely.

5. Remove the vanilla ice cream slab from the freezer and invert it onto the center of the brownies. Trim the edges off the brownie around the ice cream, reserving the scraps for later. Transfer the pan to the freezer. Freeze 30 minutes, then spread the peanut butter over the vanilla ice cream. Freeze until firm, 1-2 hours.

6. Lift the ice cream slab out of the pan using the parchment. Working quickly, cut into 12-16 square bars or 24 mini rectangles. Insert a popsicle stick into one end of each bar. Return to the freezer until frozen solid, at least 2 hours, preferably overnight.

7. Melt the chocolate and coconut oil together in the microwave until melted and smooth. Let cool 10 minutes. Remove the bars from the freezers and cover in chocolate. If desired, top with the reserved brownie crumbs. Keep in the freezer until ready to eat!

Pour each package of pudding mix into a separate bowl. Add 2 cups cold milk to each bowl and whisk for 2 minutes. Set one bowl of chocolate pudding aside. Stir peanut butter and 1 cup whipped topping into the second bowl.

Place a layer of graham crackers in the bottom of a trifle dish. Spread 1/3 of the chocolate pudding on top, top with 1/3 of the chocolate-peanut butter pudding, and layer with more graham crackers. Repeat layers 2 more times. Spread remaining frozen whipped topping on top and decorate with extra graham crackers and peanut butter cups.

Chill until pudding is firm and graham crackers have fluffed up, 6 hours to overnight.

Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.

Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Mix ground chicken, egg, bread crumbs, peanut butter, sweet Thai chili sauce, and ginger together in a large bowl.

Form the mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.

Bake in the preheated oven until browned and no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Line a baking sheet with aluminum foil and spray with cooking spray.

Combine sugar, milk, margarine, and cocoa powder in a saucepan; bring to a boil, stirring often, for 1 minute. Remove from heat and stir in oats, peanut butter, and vanilla extract. Drop about 1 tablespoon of mixture per cookie onto the prepared baking sheet. Let stand until cookies are cooled and firm, about 30 minutes.

Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan.

Cook over medium heat, stirring constantly, until mixture comes to rolling boil.

Remove from heat; cool 1 minute.

Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.

Gather all ingredients.

Mix together graham cracker crumbs, confectioners' sugar, butter or margarine, and 1 cup peanut butter in a medium bowl until well-blended.

Press evenly into the bottom of an ungreased 9x13-inch pan.

Place chocolate chips and 4 tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth.

Spread mixture over crust.

Refrigerate for at least 1 hour before cutting into 12 squares.

Prep pan. Line an 8x8-inch square baking pan with foil, allowing a couple inches to overhang down the side of the pan. Generously, coat with cooking spray or brush with melted butter. Set aside. If using a glass baking dish, lower the oven temperature to 325°F.

Pour 1/4 cup of sweetened condensed milk into a small bowl and set aside. In another small bowl, add the peanut butter and remaining condensed milk. When combined you should have about 1 1/4 cups. Microwave for 30 seconds. Stir the mixture until smooth. Set aside to cool.

In the bowl of a food processor, add 3 cups whole pretzels and process for 15 seconds until the largest pieces are the size of small peas. Measure out 1 1/4 cups (120 g) pretzel crumbs and return them to the food processor bowl. (If you have extra crumbs save them to sprinkle on ice cream!)

Add the sugar and melted butter and process continuously for 20 seconds. The mixture will look like wet sand.

Pour the pretzel mixture into the prepared pan. Use a measuring cup or glass to press the mixture firmly into an even layer in the bottom of the pan.

Bake the crust until it feels firm to the touch and is slightly golden around the edges, about 10 minutes.

Stir the peanut butter and condensed mixture again, then pour 3/4 cup of the peanut butter mixture over the baked crust. Use a towel, or oven mitts to gently tilt the pan from corner to corner so the peanut butter mixture completely covers the crust. Top with half of the shredded coconut, half of the peanut butter chips, and half of the chocolate chips.

Pour remaining 1/2 cup peanut butter and condensed milk mixture over the entire layer. Top with remaining shredded coconut, peanut butter and chocolate chips. Arrange whole pretzels on top and use your hands to gently press the bars down to ensure the layers are compact. Drizzle with the reserved condensed milk.

Bake on the center rack of the oven for 30-35 minutes until the edges are turning golden and the center is just starting to take on color. The center might be a little soft but the bars will firm up as it cools.

Remove the bars from the oven and cool on a cooling rack for 1 1/2 hours. Take out of the pan and remove foil. Continue cooling on rack for an additional 1 hour. Once bars reach room temperature, wrap in plastic wrap and chill in refrigerator for 2 hours or overnight. This will ensure that the bars slice cleanly with the least amount of crumbling. You can cut them once they’ve cooled to room temp, but the crust may crumble.

Once the bars are chilled, slice into 16 squares and serve. Store leftover magic bars in an air-tight container in the refrigerator for 7 days or at room temperature for 5 days.

Did you love the recipe? Give us some stars and leave a comment below!

Preheat the oven to 350 degrees F (175 degrees C).

Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.

Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.

Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.

Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.

Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.

Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.

Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a “skin” from forming. Cool to room temperature, 20 to 30 minutes.

Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.

When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.

Bring broth, chicken, potatoes, and carrots to a boil in a large stockpot over medium-high heat. Reduce the heat to medium and cook until vegetables are tender, about 10 minutes. Stir in zucchini, broccoli, tomatoes, celery, onion, bell pepper, and garlic; simmer until tender, about 8 minutes.

Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 more minutes.

Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.

Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.

Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.

Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.

Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.

In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.

Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1-inch jellyroll pan.

Stir flour, 2 cups sugar, baking soda, and salt together in a large bowl; set aside.

Combine water and 3/4 cup of butter in a saucepan; bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended; stir mixture into dry ingredients. Combine eggs, buttermilk, and vanilla together; stir into peanut butter mixture until well blended. Spread batter evenly in the prepared pan.

Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 18 to 26 minutes.

Meanwhile, make the frosting: Place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.

Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

Spray a baking sheet with cooking spray, then line it with parchment paper.

Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.

Place semi-sweet chocolate chips in a separate microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir in vanilla.

Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag through both layers to make a marble-pattern.

Refrigerate until set, 30 minutes to 2 hours. Cut into 36 pieces. Store in an airtight container.

Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside.

Beat together the butter, peanut butter, 2 cups white sugar, and brown sugar in a large bowl, stirring until well mixed and creamy. Mix in the vanilla extract and eggs.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mix the flour mixture, one cup at a time, into the butter mixture, and stir until you have a smooth dough.

Scoop up 1/4 cup of dough per cookie, and form it into a ball around a fun size candy bar. Set the balls onto a baking sheet at least 6 inches apart, and flatten each ball with a fork in a cross-hatch pattern, making sure the cookie dough is still fully covering the candy bar. Sprinkle each cookie with about 1/2 teaspoon white sugar.

Bake the cookies in the preheated oven until the cookies are slightly browned around the edges, 12 to 14 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Combine peanut butter, 1 cup white sugar, brown sugar, butter, and shortening in a large bowl. Beat with an electric mixer until creamy. Stir in vanilla extract. Beat in eggs.

Sift flour, cream of tartar, 1 1/2 teaspoons cinnamon, baking soda, baking powder, and salt together in a separate bowl. Gradually add to the egg mixture and mix well.

Mix 1/4 cup sugar and 2 teaspoons cinnamon together in a shallow bowl. Roll dough into 1-inch balls, roll in cinnamon-sugar, and place on a baking sheet. Flatten each ball slightly with the bottom of a drinking glass, or by making a criss-cross pattern with the tines of a fork.

Bake in the preheated oven until slightly browned, about 8 minutes. Do not overbake. Transfer to a wire rack to cool.

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.

Meanwhile, combine chicken broth, soy sauce, peanut butter, ginger, honey, garlic, and chili paste in a medium saucepan. Cook and stir over medium heat until peanut butter melts and sauce is heated through.

Add drained noodles to peanut butter sauce; toss to coat. Garnish with green onions and peanuts.

Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.

Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.

Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.

Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.