When it comes to candy, I always seem to gravitate towards one flavor combination. Peanut butter and chocolate. Wheater it’s in the form of a candy bar or a small ridged cup….it’s my go-to. Well, whenever I want that famous peanut butter cup flavor, but don’t have any on hand, this is always a great option to get my fix in. This is so easy to make and really has the taste and texture of a peanut butter cup. I make these typically in bars, but you can use a round cutter to cut out some “cups.” You can’t go wrong either way. The kicker is that this is yet another no-bake recipe. Yay! I don’t know about you, but those are two words I love to hear.
To begin, melt your butter and combine it with the graham cracker crumbs. Mix until combined.
Next, add in the peanut butter and vanilla and mix until combined.
Add in the sifted confectioners sugar and stir until combined.
Pour this filling mixture into a 9×13″ pan that has been pre-greased. Spread evenly as best as possible and refrigerate for at least an hour. It will firm up slightly.
Prepare the chocolate topping, by combining peanut butter and chocolate in a heat proof bowl. You can either melt this over a double boiler, which will take longer, or you can use a microwave in 15 second bursts. Stir at every 15 second checkpoint until completely melted.
Pour the chocolate mixture over the peanut butter filling mixture and spread evenly.
Cover and refrigerate for at least four hours or up to overnight.
Use a blowtorch or the heat of the stove top flame to slightly melt the bottom of the bars to loosen it. It will be much easier to cut this way. You can also leave it at room temperature for about an hour, but the other way is much faster. Cut into bars or use a round cutter to cut out “cups.” Enjoy!! I know I sure did.
See how I do it:
- 16 tablespoons (2 sticks) unsalted butter, melted
- 2 cups graham cracker crumbs
- 2 cups confectioner's sugar, sifted
- 1 cup creamy peanut butter
- pinch of salt
- 2 cups semisweet chocolate chips or milk chocolate chips
- 1/4 cup creamy peanut butter
Line a 9x13" rectangular baking pan. Grease with cooking spray or line with parchment paper.
Stir together the graham crackers and melted butter until combined.
Add in the peanut butter and vanilla extract and mix until combined.
Add in sifted confectioner's sugar and mix until combined.
Press the peanut butter filling into a pan and spread evenly.
Cover and refrigerate for at least an hour.
Microwave the chocolate and peanut butter in 15 second bursts and stir throughout until completely melted. You can also melt over a double boiler.
Pour the melted chocolate over the peanut butter filling. Spread evenly and cover and refrigerate for at least four hours or overnight.
You can use semisweet, bittersweet, milk chocolate or any combination. You can use a double boiler or microwave to melt the chocolate. Run the pan over some heat from the bottom to help loosen it if you didn't use parchment paper.
Like many of you, I am also a peanut butter junkie. While some like it crunchy, I’m team smooth all the way. I love making recipes with peanut butter so that I can get my fix in. Candies with peanut butter? Yes, please! I’m also addicted to America’s favorite peanut butter cups. Like, my trash can is usually filled to the brim with those distinct orange wrappers. My name is Fatima and I have a problem. We all know my m.o. when it comes to recipes. They have to be delicious and they have to be easy. I mean, every now and then I like to experiment with the more intricate recipes. For the most part though, I prefer the quick and easy recipes. So combining that philosophy with my love of peanut butter, this recipe hits all the marks. The filling is rich, creamy and perfectly peanut buttery. I absolutely love it. It’s quick to put together and you can keep it frozen or refrigerated until you want to eat it. It really doesn’t get easier than this.
This recipe is originally intended for two 8 or 9″ pies. Well, since I’m typically eating these alone, I decided to make a mega pie instead of two. Same amount of course, but the eye test will fool my mind. Anyways, grease your pan or pans with some cooking spray.
We’ll need some softened cream cheese.
Some confectioner’s sugar.
Some peanut butter. I’m using smooth, but you can use chunky.
Lastly, some whipped cream. For a lighter option, use some whipped topping like Cool Whip.
To make the crust, combine all the ingredients including the butter and mix with your hands until it clumps together. This pie is great with both the cookie crumb crust and the graham cracker crust. Use whichever one you please.
Pour the crust into the pie pan or pans and flatten with the bottom of a measuring cup or pie pan.
Begin mixing the cream cheese until fluffy for about five minutes. Add in the confectioner’s sugar slowly and let it absorb before adding more, mix until combined.
Add in the peanut butter and mix until smooth. It will thicken up on you. Make sure to scrape the sides with a rubber spatula when you’re done mixing.
Drizzle in the milk slowly and mix until combined.
Mix in the whipped cream or whipped topping until uniform in color and creamy in texture.
Scrape down the sides again. Add in the pinch of salt. Taste to determine if the mixture needs slightly more salt or vanilla.
Pour the filling into the crust and flatten the top with an offset spatula.
Wrap in saran and freeze for a few hours or refrigerate for a few hours, depending on what texture you prefer.
Now, have some fun. Decorate as you please. I chose some rosettes.
I drizzled some chocolate, as well.
I quartered some peanut butter cups and placed them on top, because why not more peanut butter?
That’s it! Super easy, looks great and tastes better. Yum!!
See how I do it:
- 1 cup peanut butter
- 1 8 oz. package cream cheese
- 1 cup milk
- 1 1/2 cup confectioner's sugar
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 16 oz whipped cream or whipped topping
- pinch of salt
- 12 oz graham cracker or cookie crumbs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (if using graham crackers)
- 1/4 teaspoon salt
- 4 oz sugar
- 2 oz melted butter, leave some more out if needed.
Combine all the crust ingredients and mix together until it clumps in your hands like wet sand.
Prepare your pie pan by greasing it with cooking spray.
Beat your cream cheese for about five minutes until fluffy.
Add in the confectioner's sugar a little bit at a time, until fully absorbed by the mixture. Mix for a couple of minutes.
Scrape the sides, then add in the peanut butter and extracts and mix until uniform in color and thicker.
Drizzle in the milk slowly until fully combined and mix.
Scrape the sides again and add whipped cream or whipped topping and mix until uniform in color and it becomes creamy.
Add the pinch of salt and fold it in. Taste and decide if it needs more salt or vanilla.
Pour the filling onto the pie crust and flatten the top with the offset spatula.
Wrap in saran and freeze or refrigerate for at least three hours.
You can use graham cracker or cookie crust. You can use smooth or chunky peanut butter. Decorate as you please! For a firmer texture, freeze for a few hours, then leave out for about 20 minutes, before you eat it. If you refrigerate, you'll have a softer texture, so there's no need to let it sit out for more than five minutes before eating. Whipped topping like cool whip can be used for a lighter option.
So, I was sitting on my couch just relaxing on my day off. Of course, there was nothing to watch. Doesn’t that always happen to you? Cable apparently likes to play things when I don’t have time to watch them, but plays nothing when I have all the time in the world. Anywho…so I was looking for something to watch. I ended up on the Cooking Channel, of course. They had that show where they talk about their guilty pleasures. One of the items on there was a fried fluffer nutter. I fell in love. It looked amazing. It was a fried peanut butter, marshmallow and banana sandwich on brioche bread. What could possibly be wrong with that? Nothing! I knew I had to recreate it instantly. So here it is….your very own recipe of fried fluffer nutter to enjoy again and again and again.
Start with 4 slices of brioche bread. Spread peanut butter and marshmallow on each slice.
You can use homemade marshmallow fluff or store-bought fluff. Make sure you use creamy good quality peanut butter….aka JIF or Skippy.
Slice your banana medium sized slices and place them on the peanut butter sides.
Add the marshmallow slice to the peanut butter slice for each piece. For the flour, add nutmeg and mix.
Use some panko and prep the egg wash. Combine whole eggs, vanilla and milk and mix until uniform.
Follow the dredging procedure. Dip the bread in the flour, then the egg wash, then the panko bread crumbs.
Fry it at 325°F for 2-3 minutes until lightly golden brown, then let the excess oil drain on a paper towel.
Sprinkle some salt lightly.
Let it cool slightly before cutting into it. Enjoy!
Watch how to do it:
Some things just fit together. Ice cream and a waffle cone. Sonny and Cher. Ricky and Lucy. Stone Cold Steve Austin and his beer. Peanut Butter and Jelly. I’ll admit, when I was younger, I never ate peanut butter and jelly. I’d just sit there eating a lonely peanut butter sandwich. The peanut butter screamed for something to accompany it, but I ignored its calls. I was young and naïve, so pardon me. I didn’t know how good a greatly made fruit jam or jelly would compliment the nuttiness of the peanut butter. Tastes evolve and mine definitely did a 180°F turn on this one. So in the spirit of PB&J, I present to you these PB&J bars. When a sandwich isn’t going to do it for you, I suggest you dive into one of these babies. Rich, sweet and of course, full of peanut butter goodness! The tartness from the strawberry jam really provides a great contrast to the peanut butter. This recipe is easy, as usual and so worth it.
Please note: In my video, I halved the recipe, because I don’t want to be stuffing my face with 18 bars. This resulted in a thinner texture. It was more of a cookie than a bar. Still good, but different texture. To get a nice, thick bar texture, go ahead and make the normal recipe listed below, but the video will help you see the procedure to use.
Start by pre-heating your oven to 350°F. Prep you baking dish by lining it with aluminum foil or parchment paper. Grease lightly with cooking spray. Make sure you leave enough hanging out of the sides. This will make the bars easier to lift out.
Sift together, in a medium bowl, flour, baking powder and salt. Whisk until just blended.
In a stand mixer or hand mixer, beat the butter and sugar on medium-high speed until fluffy. This should take about two minutes or so.
Add in the egg and beat that well. Add in the peanut butter and mix for two more minutes.
Turn off the machine and scrape the sides of the bowl. Add in the flour, all at once. Then on low speed, beat until just combined. Stir in the vanilla extract.
Spread batter into the prepared pan and bake at 350°F for about 25-30 minutes.
Take it out of oven and spread with the jam and peanuts (if you’re using them). Place them back in the oven to bake for five more minutes.
Cool completely in the pan on a wire rack. Lift them out using the overhanging foil. Top with salted peanuts or drizzle with some melted peanut butter chips.
Once completely cool, cut into squares.