peanut butter

This decadent ice box cake is layered with peanut butter sandwich cookies, a peanut butter whipped cream and of course, strawberry jelly!

PB&amp;J Icebox Cake

heavy cream

sugar

vanilla extract

cream cheese, softened

instant vanilla pudding

peanut butter sandwich cookies

strawberry jelly, divided

strawberries

peanut butter cups, roughly chopped

dry roasted salted peanut

Beat the heavy cream with the powdered sugar and vanilla until firm peaks form. Transfer to a large bowl and set aside.

Mix together the cream cheese, peanut butter, and pudding mix until smooth and creamy. Add 3/4 of the whipped cream and fold gently until well combined.

Lay out a layer of peanut butter cookies in the bottom of a 9-inch square glass baking dish in a single layer, breaking up any cookies to make them fit.

Pour 1/3 of the peanut butter cream over the cookies and spread out evenly. Top with 3/4 cup  jelly, 1/2 cup strawberry slices and 1/2 cup chopped peanut butter cups.

Repeat the process twice more with another layer of peanut butter cookies, cream, jelly, strawberries and peanut butter cups.

Top with the reserved whipped cream and spread out evenly. Dollop teaspoons of jelly over the top and swirl into the cream with a knife or skewer.

Sprinkle with the remaining peanut butter cups and salted peanuts. Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight. Slice and serve.

These peanut butter waffles are topped with warmed strawberries jelly to give them a PB&amp;J sandwich flavor that can&rsquo;t be beat.

PB&amp;J Waffles

all-purpose flour

baking powder

baking soda

cinnamon

eggs,

buttermilk

unsalted butter, melted

peanut butter chips

strawberry jelly

maple syrup

whipped cream

strawberries, stems removed and berries sliced

dry roasted salted peanut, chopped

Preheat a Belgian Waffle iron. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and cinnamon.In a separate bowl, whisk to combine the egg yolks, buttermilk, peanut butter, melted butter and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined and no dry ingredients remain.

In a stand mixer with the whisk attachment, or using a hand held mixer with whisk attachments, beat the egg whites on high until stiff peaks form. Fold the beaten egg whites into the batter and stir in the peanut butter chips.

Pour about 1/3 cup of the batter into hot waffle iron. Close lid and cook until golden and crisp, about 5 minutes or according to equipment instructions. Transfer a wire rack and continue cooking the rest.

In a small saucepan over medium heat, stir to combine strawberry jelly and maple syrup. Cook until warm, about 2-3 minutes.

To serve, pour the warmed jelly over each waffle and dollop with fresh whipped cream. Top with sliced strawberries and a sprinkle of chopped nuts.

Cool off from the summer heat with a banana split inspired cake that is flavored with peanut butter and jelly!

PB&amp;J Ice Cream Pie

strawberry ice cream

bananas,

peanut butter ice cream

topping,

peanut butter, melted and slightly cooled

dry roasted salted peanuts, roughly chopped

maraschino cherry

-3 tablespoons multi-colored candy sprinkles

Place sandwich cookies in a food processor and plus until finely chopped. Pour out into a large bowl and stir in the butter.

Pour the crumbs into a 9-inch springform baking pan with high sides. Press down on the crumbs to form an even crust. Freeze for 10 minutes.

Soften the strawberry ice cream in the fridge for about 15 minutes. Pour into the crust and spread evenly. Top with 1 cup jelly and spread into an even layer. Top with sliced bananas and freeze for 30 minutes.

Soften the peanut butter ice cream in the fridge for about 15 minutes. Pour over the jelly layer and spread out into an even layer. Freeze for at least 6 hours or until firm.

Dollop 1 1/2 cups whipped topping over the cake and smooth out evenly. Drizzle the top with the melted and cooled peanut butter. Transfer remaining 1 1/2 cups whipped topping to a piping bag fitted with a large star tip. Pipe a decorative border around the top of the pie and sprinkle over peanuts. Top with cherries and sprinkles before slicing and serving.

Try our version of a classic! These Old-Fashioned Peanut Butter Cookies are a tried and true crowd-pleaser with their creamy peanut butter flavor.

Peanut Butter Cookies

flour

CALUMET Baking Powder

salt

butter, softened

granulated and packed brown sugar

eggs

vanilla

Mix first 4 ingredients until well blended. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.

Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Flatten each, in crisscross pattern, with tines of fork.

Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

Homemade Peanut Butter

Peanuts

Honey (optional)

Salt (optional)

Place in food processor and run for about a minute and scrape down sides if necessary. Then process for another 3-4 minutes or until peanut butter has reached desired consistency.

If using salted peanuts, you do not need to add any extra salt.

You can add honey if you want a little extra sweetness. If so, add about 1 teaspoon per cup of peanuts.

Reese's Chocolate Chip Cookie Bites! You only need TWO ingredients and they take 15 minutes start to finish. World's easiest dessert!

Reese's Chocolate Chip Cookie Bites

Refrigerated chocolate chip cookie dough balls (about 1-2 tablespoons of dough)

Bite sized Reese's Peanut Butter Cups

Grease a mini muffin pan

Place a spoonful of the cookie dough in the mini muffin pan

Place in oven and cook about 10 - 12 minutes (follow whatever the instructions on the package tell you)

As soon as you pull them out, place one Reese's Peanut Butter Cup in the middle of the cookie.

Let cool for a few minutes (or don't if you are like me and can't wait)

Sweet and salty and everything in between, our Halloween Puppy Chow Chex Mix (aka Muddy Buddies) is one of our favorite Halloween Treats.

Halloween Puppy Chow Snack Mix

Rice Chex Cereal

chocolate chips (semi-sweet or milk chocolate)

unsalted butter

Reeses' mini peanut butter cups

M&M's or other orange and black chocolate candy

candy eyes

corn

Place cereal to large mxing bowl.

In a small microwave safe bowl, combine chocolate chips, peanut butter and butter.

Heat for 1 minute, and stir to combine until completely melted.

Pour chocolate mixture over cereal and stir to coat completely.

In a large resealable bag, add powdered sugar and the cereal mixture.

Seal bag and toss to coat completely. Remove from bag and pour into large bowl.

Add  peanut butter cup, orange and black M&amp;M&#039;s, candy eyes and candy corn to the bowl and stir to combine.

Store in airtight container.

Here's what you need: peanut butter, sugar, egg

3 Ingredient Peanut Butter Cookies Recipe by Tasty

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large bowl, mix together the peanut butter, sugar, and egg.

Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.

For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.

Bake for 8-10 minutes or until the bottom of the cookies are golden brown.

https://vid.tasty.co/output/27093/mp4_640x640/1490128758

This no-bake peanut butter bars are chocolatey and creamy and taste even better than your favorite peanut butter cup!

No-Bake Peanut Butter Bars

butter (melted)

graham crackers (crushed)

¼ cup creamy peanut butter

chocolate chips

Line a 9x9 baking dish with parchment paper, set aside.

Using either a stand mixer or a hand held mixer, combine the melted butter, powdered sugar and graham crackers.

Mix in the 1 ¼ cup of creamy peanut butter, just until well incorporated.

Evenly spread the peanut butter mixture into the bottom of the baking dish.

In a heat safe bowl, add the semi sweet chocolate chips and the remaining 3 tablespoons creamy peanut butter. Heat for 30 second intervals, stirring well after each interval until the peanut butter and chocolate are smooth.

Spread the chocolate mixture over the peanut butter base.

Chill the bars for 1 hour.

Let the bars sit 10 to 15 minutes, at room temperature, before serving.

https://embed.mediavine.com/videos/qwjtqral9ze7n7neeuuf

This no-bake peanut butter bars recipe is literally a fail-proof. Made from 5 simple ingredients and take only 10 minutes to make. They are chocolatey and creamy and taste even better than your favorite peanut butter cup!

Cooking Channel serves up this Goober Cake recipe  plus many other recipes at CookingChannelTV.com

Goober Cake

(12 ounces) sifted cake flour

fine sea salt

(12 3/4 ounces) firmly packed brown sugar

(4 ounces) unsalted butter,

canola oil

(5 ounces) natural crunchy unsalted peanut butter, at room temperature

milk,

Chocolate Ganache (recipe follows)

Peanut Butter Frosting (recipe follows)

heavy cream, depending on the type of chocolate

ounces) confectioners' sugar

Goober Cake : Recipes : Cooking Channel

Center an oven rack and preheat the oven to 350 degrees F. Sift together the cake flour, baking powder, and salt in a bowl, then whisk the mixture by hand to ensure that the ingredients are well mixed. 

In the bowl of a stand mixer fitted with the paddle attachment, blend the brown sugar and the butter on medium speed until they are a smooth paste. With the mixer on low speed, drizzle the oil and the vanilla into the bowl until combined. Increase the speed to medium-high and cream the mixture until it is fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the peanut butter on low speed. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter. 

Divide the batter evenly among the prepared pans (there will be approximately 1 pound 2 ounces per pan) and smooth the tops. Bake in the middle of the oven until the cakes are golden and firm and have small cracks forming on top, 28 to 32 minutes. 

Remove the cakes from the oven and promptly run a thin knife around the edges of the pans to help the cakes retract evenly from the sides. Cool the cakes in their pans on a wire rack for 30 minutes. Flip the cakes out of the pans. Let the cakes continue to cool on the rack, top side up, until they reach room temperature. 

To assemble the cake, place one cake on a flat plate, top side up. Using about one third of the ganache, spread a thin layer onto the top of the cake. If the ganache is warm, pop the cake in the refrigerator to let the ganache firm up before you proceed. Next, spread a third of the peanut butter frosting-about 3/4 cup-over the ganache. Place the second cake on top of the frosted cake, also top side up. Cover it with a thin layer of ganache and 3/4 cup of peanut butter frosting, as you did with the bottom layer. Top with the third cake (top side up), align the layers, and spread ganache and peanut butter frosting on the top layer, using up the remainder of both the ganache and the frosting. This cake keeps for up to 3 days at cool room temperature.

Measure the chocolate into a small heat-resistant bowl. If you are using semisweet chocolate, use 1 cup of cream. If you are using bittersweet chocolate, use 11/4 cups of cream. Heat the cream in a saucepan over medium heat, stirring occasionally. When the cream begins to simmer, quickly remove the pot from the heat and pour it over the chocolate. Swirl the bowl to ensure that all the chocolate is coated with the hot cream.

Cover the bowl with a lid to trap the heat, and let it rest for 5 minutes. Remove the lid and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting. If you intend to use the ganache as a glaze, let it cool at room temperature for about 30 minutes. Pour the liquid ganache over your cake while the ganache is still warm but not hot. If the ganache thickens too much, rewarm it by placing it over (not in) simmering water. 

If you plan to use the ganache as a frosting (not a glaze), you can leave the ganache at room temperature, stirring occasionally, until it reaches spreading consistency. The time varies for this depending on your room temperature, but plan for 2 to 3 hours. Alternatively, you can pop it into the refrigerator to hurry this process, gently stirring it with a spatula every 10 minutes or so until it stiffens up to spreading consistency. 

If the ganache ever becomes too hard to spread, simply put it somewhere warm to soften. Covered with plastic wrap at room temperature, this frosting keeps for up to 3 days. Makes about 11/2 cups (enough to lightly glaze or frost an 8- or 9-inch cake.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth. Add the confectioners' sugar, cream, and vanilla and continue beating until the frosting is light and creamy, about 3 minutes. Scrape the sides and bottom of the bowl, as well as the paddle, as often as necessary to incorporate all the ingredients.

This frosting keeps at room temperature for up to 3 days or can be stored in the refrigerator for up to 7 days. If refrigerated, the frosting will need to be brought back to room temperature and rewhipped before using. Makes about 21/2 cups (enough to fill and top but not completely frost an 8- or 9-inch layer cake).

Transform a beloved candy recipe into a remarkable frozen dessert with our Frozen Peanut Butter Turtle Pie recipe. While peanut butter and chocolate are the driving flavors in Frozen Peanut Butter Turtle Pie, the caramel and chopped pecans really set it apart.

Frozen Peanut Butter Turtle Pie

tub (8 oz.) PHILADELPHIA Cream Cheese Spread

thawed COOL WHIP Whipped Topping

caramel ice cream topping

OREO Pie Crust (6 oz.)

PLANTERS Pecans, toasted

BAKER'S Semi-Sweet Chocolate

Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well.

Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.

Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.

This chocolate peanut butter nice cream tastes like eating a frozen peanut butter cup!

Chocolate Peanut Butter Nice Cream

frozen overripe bananas

peanut butter, (or allergy-friendly sub)

cocoa powder

tbsp dutch cocoa or chocolate protein powder

tsp pure vanilla extract

Make sure the bananas are at least partially brown before chopping and freezing them. Combine all ingredients in a blender, food processor, or Vitamix. Process until completely smooth, adding a little milk of choice if your blender isn’t strong enough to handle the frozen banana. (If you’re not using a high-speed blender like a Vitamix and don’t want to add any liquid, simply thaw the bananas a bit before blending.) Either serve immediately as soft serve, or freeze for up to an hour before scooping out with an ice cream scoop for the classic ice-cream look. This tastes best the day it is made, but you can technically freeze leftovers for up to a few weeks and thaw before serving.View Nutrition Facts

https://www.youtube.com/watch?v=lphZwiXjOhU&feature=emb_title

Rich, creamy, dark, chocolate peanut butter banana ice cream or soft serve that can be sugar free, gluten free, and completely vegan. 

For the full recipe, visit: https://chocolatecoveredkatie.com/2017/07/31/chocolate-peanut-butter-nice-cream/

These easy chocolate keto brownie bombs are dangerously delicious!

Keto Brownie Bombs

nut butter of choice, (or allergy friendly)

4-5 tbsp sweetener of choice, (or as desired)

tsp salt

mini chocolate chips

tbsp coconut oil

Blend everything together in a food processor—scraping down the sides as needed—until it forms a smooth dough. Roll into balls. If you&#039;ve added melted chocolate or coconut oil, refrigerate just until they are firm enough to scoop into balls with a mini cookie scoop. I haven’t tried the recipe in a blender and am not sure it would work, but be sure to report back if you experiment!View Nutrition Facts  

This recipe is easy to make and tastes great. Amounts can be adjusted to suit individual tastes to make it more or less sweet and spicy. Black bean paste can be used in placed of the peanut butter. Goes well with chicken, pork, beef, wild game and dim sum.

Homemade Hoisin Sauce

soy sauce

molasses honey

seasoned rice vinegar

garlic clove, finely minced

sesame seed oil

chinese hot sauce (more

black pepper

Combine all ingredients in a small mixing bowl.

Cooking gluten free often means making what you need from scratch to avoid contaminants. I used trusted ingredients from my pantry to put this recipe together and could rest easy knowing the dish I prepared was truly gluten free. The side benefit to making your own homemade condiments, etc, is avoiding preservatives or other undesirable ingredients such as MSG. I really appreciate this recipe. It was terrific! One thing I would suggest is mixing the peanut butter and honey together well first, then slowly incorporating the soy sauce, oil and remaining ingredients. I threw them all together as directed and found that it took lots of elbow grease with the whisk to get the peanut butter to incorporate with everything else. When I make this recipe, I double the ingredients and freeze the extra in ice cube trays, to always have some ready to go. Most trays hold 1 Tb in each compartment, making it super easy to measure out.

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