Chocolate Scotcheroos

Peanut butter, butterscotch, chocolate and rice krispies = chocolate scotcheroos!   I had no idea that you could make rice krispie treats without using marshmallows either!   I was trying to make a dessert to bring to a friends house and I wanted to figure out something using ingredients I had in the house already.  I have a pretty well stocked baking pantry – so it wasn’t that difficult – but we all know that usually you run out of something right when you need it.   Luckily, I had just enough of everything to make these.  Good thing – because not only were they simple to make – they tasted delicious!   Enjoy!

Ingredients

• 1 cup light corn syrup
• 1 cup sugar
• 1 cup peanut butter
• 6 cups Rice Krispies cereal
• 1 cup semi-sweet chocolate morsels
• 1 cup butterscotch chips

Directions

1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well.

2. Add rice krispies cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.

3. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly.  Spread evenly over cereal mixture. Let stand until firm and then cut. 

Source: Rice Krispies

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Peanut Butter M&M Cookies

I think I need more mini M&Ms in my life – I just love them - they are the perfect size for baking and snacking.  These peanut butter cookies were super easy to mix together – which is perfect if you don’t have a lot of time.  The were also soft and chewy and crisp around the edges – which I think is the way a cookie should be.  Enjoy!  

And have a very Happy Thanksgiving tomorrow!! 

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup creamy peanut butter
• 1 egg
• 1 tsp. vanilla
• 2 Tbsp. milk
• 1 and 1/2 cups M&M’s (mini or regular)

Directions

1. Preheat the oven to 350 degrees.

2. Line two rimmed baking sheets with parchment paper or silicone baking sheets; set aside.

3. In a large bowl, combine the flour, salt, and baking soda, whisking until combined.  Set aside.

4. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium high speed until smooth, about 1 minute.

5. Add the sugars and peanut butter, mixing until smooth, about 2-3 minutes.

6. Reduce the mixer speed and add the egg, vanilla, and milk, mixing until completely combined.

7. Using a rubber spatula, gently stir in the M&M’s.

8. Drop the cookie dough by rounded tablespoons onto the prepared baking sheets and bake the cookies until lightly golden around the edges, about 10 minutes.  Let cool completely.

Makes about 36 cookies

Source: The Curvy Carrot

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Chocolate Peanut butter Cupcakes

I’m sure you know someone who loves peanut butter and chocolate.  Well, this cupcake is truly the ultimate peanut butter and chocolate experience.  The chocolate cake is filled with a peanut butter cup, then topped with a peanut butter whipped cream and dipped in a chocolate ‘magic’ shell.  I promise they are worth the effort – although you may want to the split up the work over two days.

Get yourself a glass of milk right now – because you are going to need it!

I made these for my brother-in-law for his birthday – and I can definitely say that they were enjoyed by all!  Hope you had a Happy Birthday Jay!

Ingredients

Dark Chocolate Cupcakes (with Reese’s PB Cup Center)
Makes 12 cupcakes

• 8 Tbsp. unsalted butter
• 2 oz. bittersweet chocolate, roughly chopped
• 1/2 cup Dutch processed cocoa
• 3/4 cup all-purpose flour
• 1/2 tsp. baking soda
• 3/4 tsp. baking powder
• 2 eggs
• 3/4 cup granulated sugar
• 1/2 tsp. salt
• 1/2 cup sour cream
• 12 mini Reese’s Peanut Butter Cups

Directions

1. Preheat oven to 350°F. Line cupcake pan with liners.

2. Combine butter, chopped chocolate and cocoa in a small bowl. Microwave 30 seconds then stir. Microwave at 15 second intervals until smooth. Do not overheat. Cool until barely warm.

3. In small bowl, combine flour, soda and powder.

4. In a medium bowl, beat the eggs then whisk in the sugar and salt. Add the cooled chocolate mix, beating until smooth and well combined. Sift 1/3 of the flour mixture into the chocolate mixture. Whisk until fully combined. Add sour cream, mixing well, then add remaining flour mixture, whisking till flour is fully incorporated and batter is thick.

5. Scoop batter into lined cupcake liners. Place a mini Reese’s cup in the center of each cake. Press into the batter until nearly level with the top.

6. Bake 15-20 minutes and check doneness with toothpick.  Cool for 5-10 minutes in the pan, then move to a wire rack to cool thoroughly before frosting.

Ingredients

Fluffy Peanut Butter Frosting

• 1 cup creamy peanut butter
• 5 Tbsp. unsalted butter
• 2 cups powdered sugar
• 1/2 - 2/3 cup heavy cream

Directions

1. Beat peanut butter, butter and powdered sugar until thoroughly combined. Add cream and beat until light and fluffy (adding more if needed). Spread onto cooled cupcakes or pipe with your preferred decorating tip.

Ingredients

Homemade Magic Shell

• 3 regular size Hershey bars, broken into smaller bits
• 1/2 cup coconut oil

Directions

1. Combine chocolate and oil in small, deep bowl.  Microwave for 30 seconds, then stir.  Microwave at 15 second intervals until the mixture is smooth.

2. Dip frosted cupcakes that have been in the freezer at least 15 minutes. Take cupcakes out just a few at a time. If you’re double dipping, place cupcakes back in the freezer for a few minutes before re-dipping.  (Note: any leftover can be re-microwaved and used over ice cream – yum!)

Source: seen on Something Shiny Blog [cake originally from Cooks Illustrated, frosting Brown-eyed Baker, magic shell Confessions of a Cookbook Queen]

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Chocolate peanut butter crunch brownies

If you are looking for an easy to whip-up and super delectable and delicious brownies – here you have have them.  Gooey brownie base, covered with chopped peanuts, peanut butter cups and if that is not enough all of that is topped with a peanut butter rice krispy layer. 

It is no wonder that these are affectionately known as ‘better-than-crack’ brownies across the blogosphere.  I decided to go by chocolate peanut butter crunch brownies since I have no idea if they are better than crack and I have no intentions of finding out!  

But believe me – the people you make these for will be eternally grateful to you for making their life sweeter.  Enjoy!   

Ingredients

• 1 batch brownies for a 9×13-inch pan (store-bought or homemade)
• 1/2 cup salted peanuts, roughly chopped
• 8 Reese’s peanut butter cups, roughly chopped
• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 cups creamy peanut butter
• 1/2 Tbsp. unsalted butter
• 1 1/2 cups Rice Krispies cereal

Directions

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

2. Melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat.

3. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly.

4. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator until ready to serve.

Source: Brown-eyed Baker

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Chocolate Peanut butter Squares

This is one of the first recipes I remember making as a child.  My sister entered it into a baking contest as part of Girl Scouts and won second place!  I actually still have the paper booklet with all the recipes that the kids made for that contest – I was so proud of my sister!  I’m pretty sure it’s a recipe that my Aunt Linda gave us – since she is the one who I remember making these for family parties, etc.   It’s actually a great recipe for a beginner in the kitchen – there is no actual baking involved – just some melting and stirring and mixing.   Essentially what they are is like a peanut butter cup in bar form – and you can’t really go wrong with that!   They are best cold out of the fridge – I’ve also been known to freeze them and eat them straight out of the freezer (YUM!).  

Ingredients

• 3 cups powdered sugar
• 1 1/2 cups peanut butter
• 2 sticks butter, melted
• 1 cup graham cracker crumbs
• 12 oz. semisweet chocolate chips

Directions

1. Line a 13x9 inch rimmed baking sheet with foil. 

2. Mix together sugar, peanut butter, butter and graham cracker crumbs with a rubber spatula. 

3. Press mixture into the lined baking sheet and smooth top.

4. Melt chocolate chips in the microwave on medium heat – stirring occasionally.  Spread over peanut butter mixture and smooth top.

5. Refrigerate until chocolate is set – at least 2 hours or overnight.

6. Remove from pan with foil and cut into squares (the chocolate will break).  Keep in refrigerator until ready to serve.

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Buckeyes

Buckeyes or peanut butter balls – are a delicious, decadent treat.   I’ve had them many times as part of holiday cookie platters or when visiting Ohio.  I love the combination of smooth peanut butter and rich dark chocolate – and I love the simplicity of this treat.  There is no cooking or using the oven.  The hardest part is dipping in the chocolate – and the piece of equipment that I used to make it a little easier was my metal cake tester – I just poked it though the peanut butter ball and dipped in the bowl of chocolate.  You can easily make these in advance and keep them in your refrigerator or freeze them – and they are ready at a moments notice for guests – or for a quick late-night-sweet snack attack!  Enjoy!

Ingredients

• 1/4 cup cream cheese, softened
• 1 1/2 cups peanut butter
• 1 cup graham cracker crumbs (from about 14 graham crackers)
• pinch salt
• 3 cups confectioners sugar
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
• 12 ounces dark chocolate chips (60 to 72%)

Directions

1. In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined.

2. Add the graham cracker crumbs and beat for 10 seconds.

3. Add the sugar and butter, and mix on the lowest speed until just combined then increase the speed until the ingredients are thoroughly combined.  Set aside.

4. Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth.

5. Let it cool to tepid (about 100 degrees) while you shape the peanut butter centers.

6. Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped.

7. Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated.

8. Chill the buckeyes until they are set, about 30 minutes.

Source: Smitten Kitchen originally from Baked Explorations

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