Tag Archives: peanut butter

Delicious Peanut Butter Brownies

Last Sunday, we had dinner at a friend’s house. As is often the case, I was in charge of bringing the dessert. It was a busy weekend, so when Sunday came around, I knew exactly what I would make. They’re portable. They’re easy. And they’re absolutely delicious…peanut butter brownies.

You may remember, a while back I wrote about candy bar brownies, which are amazing. This is a little twist, taking them even further! For the peanut butter brownies, you need a batch of brownie batter. Feel free to make your own from scratch, or use a store-bought brownie mix. Either way, they’re so doctored up, they’ll be delicious.

To the brownie batter, fold in a 12 oz bag Reese’s Peanut Butter Cup miniatures, chopped. And I know, it may seem like a lot, but trust me, you want the whole bag! Pour the batter into a greased 13×9 inch pan and bake as you normally would. While the brownies are baking, we’re going to take the next step to put these over the top.Reese'schoppedready to foldbatterbakedThree words…peanut – butter – frosting! Yes, it’s amazing, and the perfect addition to these brownies. Beat 1 stick softened butter until creamy and smooth. Add 1 cup creamy peanut butter and thoroughly combine. Add 2 cups powdered sugar and mix until combined. If the frosting is too thick, add 1-2 tablespoons milk until the desired consistency is reached.butterpeanut butterpowdered sugarreadyOnce the brownies are cooked and cooled, cut into squares. Pipe each square with a big dollop of frosting. I just used a plastic bag with the corner cut, but feel free to be fancy.browniescutready for frostingdoneNeedless to say, these brownies are always a huge hit. They are perfect for the peanut butter addict, or, really, whoever had taste buds! 🙂 Enjoy!

Quick and Easy Dessert-Candy Bar Brownies

So I have to admit, I don’t usually make box desserts.  If I’m going to make a cake or Ingredientsbrownies, I’d rather make them from scratch.  I know, I know, there are probably many of you out there that just gasped, knowing that those box mixes have gotten you through many a birthday or last-minute dessert.  And that’s absolutely fine, I don’t judge…or at least I’m not judging now. 🙂  It’s just my preference.  However, there is one instance where I think boxed mixes are perfect.  With just a little effort, you can turn a box mix into an impressive dessert that people will LOVE…candy bar brownies (and in this case, Reese’s Peanut Butter Cup brownies)!!!!

Batter ReadyThe beauty of these brownies is that you’re basically just taking the box mix, mixing it up with the required ingredients, layering it in the pan with some chopped up candy, and baking it a little longer.  They end up being rich, chewy, and just plain delicious!

For these, I used 2 boxes of Duncan Hines Chewy Fudge Brownies.  Because I doubled it, I needed 4 eggs, 1/2 cup water, and 1 1/2 cups vegetable oil for the chewy version.  And please, please, make the chewy version.  ALWAYS make the chewy version.  No Ready for the Ovenone prefers cake-like brownies.  Really, there are no cake-like brownies…it’s called chocolate cake!

Anyway, back to the recipe, stir that all together, and set aside.  Now, for the magical part.  For this recipe, I used a 10.5 oz package of Reese’s Peanut Butter Cups, opened them all up, and coarsely chopped them.  Pour half of the batter into a 15″x10″ baking dish (and don’t worry, if you don’t have that big of a dish, you can always use the more common 13″x9″…they will be thicker Peanut Butter Cup Browniesand take a little longer to cook though).  Then sprinkle the chopped peanut butter cups, and top with the rest of the batter.  Try to cover the candy as you pour the batter, but don’t worry if some candy shows.  Then bake them at 350 degrees for 35-40 minutes, until a toothpick comes out clean 1 inch from the edge (yup, those are the instructions from the back of the box).  Let them cool before you cut them, since they are loaded with that extra candy and could fall apart.

Take it from me, these brownies are awesome.  They really do kick up the boxed mix, and you don’t need to use peanut butter cups.  You can use any candy you want.  They are great with York Peppermint Patties, or Snickers, or, whatever you like for that matter.  They are just plain great.  Give them a try, you won’t regret it!

Tastykakes and Toffee…Dessert Recipes from the Super Bowl

Saltine ToffeeI will be the first to admit it, I’m not a football fan.  Don’t like watching it, don’t really like playing it, and definitely don’t like talking about it.  So when the big games comes around every year, I’m not looking forward to it.  Sure, there are some great commercials during the Super Bowl (Full House reunited, 80s stars for Radio Shack, and all of those cars commercials, crazy), and there is usually a party with great food, but the Super Bowl itself, I could do without.  However, this year, I was at a party with great friends, and got to show off two of my favorite recipes, to rave reviews mind you!

I was in charge of desserts, and I wanted to be sure I brought something that was finger food-ish, like most of the food would be.  People would be eating wings and chips and pizza, so the desserts had to fit in.  And the two I made definitely did!

Butter and SugarThe first dessert I made was a saltine toffee. You may have had this already, or made it, but it’s always so good.  And it goes by so many names, one friend even calls it crack.  I do agree, it’s addicting.  Luckily, it’s pretty easy…here goes:

Put one stick of butter (1/2 cup) in a saucepan and melt over medium head.  Once it’s melted, dump in 1 cup of sugar.  Stir to mix and melt together over medium heat (and use a bigger pan than I did…I was trying to be quick).  You want it to be combined and the sugar to start to melt…it only takes a few minutes.

Ready for the OvenWhile the butter and sugar are brewing, cover a cookie sheet with foil and cover with non-stick spray.  Then lay out saltine crackers in an even layer.  You want them to touch but not overlap, and cover the whole thing.  Pretty easy to do, and I used almost 2 sleeves.  Once that’s done, and the sugar mixture is ready, just pour it all over.  Make sure you hit the edges and sides so they have some of the sweet coating too.  Then just put it in a 350 degree oven for 10-12 minutes.  You want it to be bubbling and evenly coated.

Melted ChipsWhen you take the pan out of the oven, immediately cover with a 12 oz bag of chocolate chips (I used semi-sweet).  Let them sit for a few minutes, and you’ll see the chips turn glossy as they melt.  Once melted, spread the chocolate evenly, and patiently wait until it’s cooled off. Then break into pieces and enjoy!  And you’ve been warned, they are addicting!

BatterThe next recipe I made was Tandy Cakes.  If you’ve ever had the Tastykake variety and like those, you’ll love these.  And they’re another pretty simple recipe.  Beat together 4 large eggs with 2 cups of sugar until fluffy and pale yellow.   Add in 2 cups of flour, 1 cup of milk, 1 teaspoon of vanilla, 2 teaspoons of baking powder, and 2 tablespoons of oil.  Mix until combined and you have a smooth batter.  Pour into a greased cookie sheet and bake at 350 degrees for 20-30 minutes, until cooked through and a nice golden color.

Ready to SpreadOnce it comes out of the oven, spread with a 12 oz container of creamy peanut butter.  The heat from the cake will melt the peanut butter, making it very easy to spread.  Then cool in the refrigerator for about 30 minutes or until the peanut butter has firmed up.  Then, melt a 12 oz bag of chocolate chips in the microwave (30 second intervals, stir, and keep going till smooth).  Pour and spread the chocolate over the cooled peanut butter and let cool.  Cut and enjoy.  These are so delicious, and I can’t tell you how many compliments I got yesterday!

Eat UpSo there you have it!  Those were my Super Bowl desserts.  What did you make?  What are some of your favorite desserts?