Peanut butter cup cookies/bars

I am sure you understand by now that I am a peanut butter/chocolate addict. So when I was searching for a cookie recipe of course I chose The Baker Chic’s soft peanut butter cup cookie recipe. The only thing I left out were the chocolate chips because I thought it would be too much chocolate and not enough peanut butter. I also used the same recipe to make bars. The results. Heavenly.

You will need:

  • 1 stick butter, softened
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups flour
  • 1 cup mini peanut butter cups (chopped if you want)

Cream together butter and sugars in a mixer until fluffy and then add egg and vanilla.
Slowly mix in the salt, baking soda and flour. Fold in the peanut butter cups.Chill the dough for 30 minutes.Preheat oven to 350 degrees. Using a spoon or cookie scoop, portion the dough and roll them into 1 inch  balls. Bake for 8-9 minutes.  Don’t over-bake.

If you are super lazy (like me) you can just press the dough into a greased 9’13 pan and make these into peanut butter cup bars. They turn out fantastic that way as well!

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Extreme peanut butter fudge bars

Saw these puppies on Pinterest and the peanut butter lover in me had to make them immediately. I don’t even want to know/don’t care how awful these must be for you! I only ate 2 and gave the rest away, I swear!Here is the original site where the recipe comes from.

You will need:

  • 1 box family size fudge brownie mix, prepared
  • 1 package Betty Crocker peanut butter cookie mix, prepared
  • full size Reeses peanut butter cups
  • 2 1/2 cups crushed butter snap pretzels
  • 1 cup butter, melted
  • 3 tablespoons sugar
  • plus ingredients to make box brownies and cookies
In a mixing bowl combine crushed pretzels, sugar and melted butter. Stir until butter is fully incorporated. Then press in a greased 9 ’13 pan.

Prepare peanut butter cookie dough then press on top of pretzel crust.

Unwrap all the peanut butter cups and layer those on top of the cookie dough.

Prepare brownie batter then pour on top of peanut butter cups, as evenly as possible.

Bake at 350° for 45 minutes, or until a toothpick comes out clean from the center of the pan. *tip: keep checking the bars with a toothpick but don’t take them out until it comes out  semi-clean. These are better if the brownie batter is slightly undercooked, not if they are dry.

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Sweet potato bars with toasted marshmallow topping

 

You will need:

  • 1 medium sized sweet potato
  • 1 stick butter, at room temperature
  • 2 large eggs
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp ground ginger
  • 1 1/2 cups flour
  • marshmallows

Wash sweet potato, poke a few fork holes in it & bake at 400° for an hour. Wait for it to cool , then peel and mash potato to make a sweet potato purée, set aside.

In a stand mixer cream together butter and sugar until fluffy. Add eggs one at a time. Mix in the vanilla, cinnamon, salt, nutmeg and ginger. With the mixer on low slowly add flour. Then fold in the sweet potato mixture. Pour into greased 9×9 pan and bake at 350° for 30 minutes or until a toothpick comes out clean form the center.

Top with mini marshmallows or regular sized marshmallows cut in half. Broil on high just until the tops of the marshmallows brown. (you could use a kitchen torch for this step if you have one).

These turned out amazing!! The aroma that filled my house was worth making these alone. The kids loved these and I like that it is a dessert with a little bit of healthy in it. Right?! Sort of.

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Blue ribbon blueberry bars

You will need:

Mix all ingredients together. Press in a greased 9×9 pan. Bake according to box.

Get it before it’s gone! Tastefully Simple will only sell Blue Ribbon Bar Mix until July 31st 2012. Click here to order.

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