Cookies & Bars

Peanut Butter Banana Brownies

  • 2 ripe bananas
  • 1 cup sugar
  • ½ cup unsalted butter, melted, plus 1 tablespoon
  • 1 teaspoon vanilla extract
  • ¾ cup  flour
  • ¼ cup cocoa powder, plus 1 tablespoon
  • ⅛ teaspoon salt
  • ½ cup creamy peanut butter


  1. Preheat oven to 350°F.
  2. In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup of butter, and vanilla, and whisk until combined.
  3. Add the flour, salt, and cocoa powder, and whisk until fully incorporated.
  4. Use the remaining 1 tablespoon of butter to grease a 9×9-inch  baking tray. Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.
  5. Pour batter into prepared baking dish.
  6. Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.
  7. Bake for 25-30 minutes.
  8. Allow brownies to cool completely before cutting.
Cakes and Pies

Peanut Butter Banana Poke Cake


  • 1 box yellow cake mix, prepared according to package
  • 2 bananas, mashed
  • 1 cup creamy peanut butter, melted
  • 1 14-ounce can sweetened condensed milk
  • 8 ounces whipped topping
  • 2 bananas, sliced
  • ½ cup creamy peanut butter, melted
  • ½ cup peanuts, roasted and chopped


  1. Preheat oven to 350°F/175°C.
  2. Prepare your favorite plain yellow cake recipe or use a prepared box and follow its instructions.
  3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  4. In a large bowl, mix the mashed banana, melted peanut butter, and sweetened condensed milk, if needed, add extra milk to loosen.
  5. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.
  6. Spread the whipped topping evenly on top. Place sliced bananas, drizzle melted peanut butter, and sprinkle the roasted peanuts on top.
  7. Chill the cake anywhere from 3 hours to overnight.
5 Ingredients or less, Candy

Scottish Butter Tablet

If you find fudge too soft and toffee too hard, then tablets are probably your sweets of choice.o0e6sjz853hnxpb2ttdu


  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup cream or milk
  • 4 1/2 cups white sugar
  • 1/2 cup chilled unsalted butter, cut into cubes
  • 1 dash salt
  • 1 teaspoon vanilla extract (optional)


  1. Generously butter a 13×18-inch sheet pan or two 8×8-inch square pans, and set aside.
  2. Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
  3. Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy.
  4. Pour into the prepared pan. Don’t scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.
Cookies & Bars

Peanut Butter Pretzel Brownies



  • 1 box Betty Crocker™ dark chocolate fudge brownie mix
  • 1/4 cup water
  • 1/2 cup butter, melted
  • 2 eggs
  • 2 cups mini pretzel twists

Peanut Butter Swirl

  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla

Chocolate Glaze

  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter


Heat oven to 350°F. Line 8- or 9-inch square pan with cooking parchment paper.

In medium bowl, mix brownie mix, water and 1/2 cup melted butter. Add eggs one at a time, mixing after each. Break half of the pretzel twists into pieces; stir into brownie batter. Spread half of the batter into pan; set the rest aside.

In small bowl, mix Peanut Butter Swirl ingredients until smooth. Drop by spoonfuls on top of brownie batter in pan. Spoon remaining brownie batter between peanut butter spoonfuls. Use knife to swirl the two together. Top with remaining pretzel twists.

Bake 30 to 35 minutes or until brownies are set and appear dry around edges. Cool 30 minutes.

In small microwavable bowl, microwave Chocolate Glaze ingredients uncovered on Medium (50%) in 1-minute intervals until melted and smooth, about 3 minutes. Heat just until melted; do not overheat. Drizzle over cooled brownies. Let stand 20 minutes before cutting. Cut into 4 rows by 4 rows.

Cookies & Bars

No-Bake Chocolate Peanut Butter Bars

  • 1 cup unsalted butter, melted
  • 2 cups graham cracker crumbs
  • 2 cups powdered sugar
  • 2 cups creamy peanut butter, divided
  • ½ teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1½ cups rice crispy cereal
  1. Line an 9×13 pan with parchment paper or spray with cooking spray.
  2. In a large mixing bowl (or by hand with a spoon), beat together the melted butter, graham cracker crumbs, sugar, 1 cup peanut butter, and salt. Spread into the pan. Refrigerate at least 15 minutes to firm up.
  3. In a microwave safe bowl melt together the chocolate chips and remaining 1 cup peanut butter in the microwave in 30 second intervals, stirring in between until smooth (a double boiler can also be used). Remove from the heat and stir in the cereal. Spread on top of the chilled peanut butter layer. Refrigerate until chocolate is firm before serving. Store in an airtight container for up to 1 week in the fridge or at room temperature.
Breads, Breakfast, Gluten Free, Light Eating

Double Chocolate Peanut Butter Muffins


  • 1/2 c. Silk Dark Chocolate Almondmilk
  • 2 large eggs
  • 1 t. pure vanilla extract
  • 2 medium ripe bananas, peeled
  • 1/4 c. peanut butter
  • 2 c. rolled oats
  • 1/4 c. dark cocoa powder
  • 1/4 c.dark brown sugar
  • 1 1/2 t. baking powder
  • 1/2 t. fine salt
  • 3 T. mini chocolate chips


Preheat your oven to 375 degrees. Line a muffin tin with 12 paper liners. In blender, combine all of the ingredients, in the order given, except the chocolate chips. Blend on medium high speed for 35 to 40 seconds, or until smooth and well blended. Remove the blender pitcher from the base. Add the chocolate chips into the mixture and stir in with a spoon or spatula. Pour the mixture into the muffin tins about 2/3 full (about 1/4 cup per muffin). Feel free to add a few more mini chips on top. Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out mostly clean. Allow to cool in the tins for just about 3 minutes then cool completely on a wire rack.


Peanut Butter Chocolate Fudge


Chocolate Layer

  • 2 c. sugar
  • 1 can evaporated milk (2/3 c.)
  • 5 T butter, cubed
  • ½ t salt
  • 1 jar marshmallow crème
  • ½ t. vanilla
  • 2 c chocolate chips

Peanut Butter Layer

  • 2 c sugar
  • 1 can evaporated mils (2/3 c)
  • 5 T butter, cubed
  • ½ t salt
  • 1 jar marshmallow crème
  • ½ c peanut butter
  • ½ t. vanilla


Line a 13×9-in. pan with foil; grease foil with 2 teaspoons butter.

For chocolate layer, in a large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow crème and vanilla until blended. Stir in chocolate chips until melted. Immediately spread into prepared pan.

For peanut butter layer, in another large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow crème, peanut butter and vanilla until blended. Immediately spread over chocolate layer. If desired, sprinkle with peanuts. Refrigerate 3 hours or until firm, covering when cooled.

Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.


Peanut Butter and Pretzel Truffles


  • ½ cup creamy peanut butter
  • ¼ cup confectioners’ sugar
  • 1 Tbsp unsalted butter
  • ½ tsp salt
  • ¼ cup crushed pretzels
  • ½ cup bittersweet chocolate chips
  • flaky salt, optional


In a large bowl, mix together ½ cup creamy peanut butter, ¼ cup confectioners’ sugar, 1 Tbsp unsalted butter (at room temperature) and ½ tsp salt until smooth; fold in ¼ cup crushed pretzels. Form the peanut butter mixture into 20 balls, about 1 tsp each, and place on a parchment-lined baking sheet. Freeze until firm, about 10 minutes. With wet hands, smooth balls, if desired. Dip the peanut butter balls in ½ cup bittersweet chocolate chips (melted), tapping off any extra, then transfer back to the plate. While the chocolate is still wet, sprinkle with flaky salt, if desired. Let sit until they are firm, about 10 minutes.

Cupcakes, Cakes and Pies

Deep Dish Peanut Butter Pie with Chocolate Covered Pretzel Crust


  • 6 cups pretzels, crushed well (about 3 cups of crumbs)
  • 1½ sticks (¾ cup) melted butter
  • ¼ cup granulated sugar
  • 1 cup milk chocolate chips
  • ⅔ cup peanut butter
  • 8 ounces softened cream cheese
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 4 cups of whipped cream or cool whip
  • Reese’s Peanut Butter Cups for topping


There are a couple options to consider when you make this pie.

Crust: If you want to be boring you can use graham crackers or oreos instead of pretzels. Just replace the same amount of crumbs in the recipe. You could also use a store bought crust if you’re feeling really lazy.

Preheat oven to 350ºF. Combine the pretzel crumbs, butter, and sugar. Press firmly into a springform pan, pressing all the way up the edges. Use the bottom of a glass to press it very firmly into the bottom. Bake for about 10 minutes, then sprinkle the bottom with the chocolate chips and bake five minutes more. Spread the melted chocolate chips with a spoon or offset spatula. Allow to cool completely before filling. Beat together the peanut butter, cream cheese, vanilla, and powdered sugar. Whisk in about 1/2 cup of the whipped cream to lighten and then gently fold in 1 1/2 more cups of the whipped cream (this should leave you with two cups of whipped cream for the top). Pour the filling into the cooled crust. Lightly sweeten the remaining whipped cream (whisk in maybe about 1/4 cup powdered sugar) and spread onto the top. Top with Reese’s Cups if desired. This can be frozen or refrigerated until you want to eat it.