SCORE A TOUCHDOWN BY ADDING SKIPPY PEANUT BUTTER TO YOUR SUPERBOWL PARTY!!!

 

WHEN ASKED BY SKIPPY TO SHARE A SUPERBOWL RECIPE, THESE STUFFED GRAHAM CRACKERS IMMEDIATELY CAME TO MIND.  OH MY GRAHAM CRACKERS!! THEY ARE SCRUMPTIOUS, FILLED WITH SKIPPY PEANUT BUTTER BUCKEYE FILLING AND THEN COATED IN CHOCOLATE AGAIN......AND THEY ARE HEARTY ENOUGH FOR A SUPER BOWL DESSERT!!!

NEED I SAY MORE? THESE ARE A MUST MAKE FOR YOUR SUPERBOWL PARTY!!!!


INGREDIENTS: * 6 GRAHAM CRACKERS
* BUCKEYE FILLING:  MIX 1/2C. POWDERED SUGAR WITH 1/2C. PEANUT BUTTER  
* CHOCOLATE FOR MELTING-USE GHIRARDELLI OR DOVE!-CLICK HERE 
 
DIRECTIONS:
1. DIP EACH CRACKER IN CHOCOLATE AND CHILL. 
2. DIVIDE BUCKEYE MIXTURE AND PAT ON TOP OF EACH SQUARE.  CHILL AGAIN.  
3. SPOON MORE CHOCOLATE ON TOP OF THE PEANUT BUTTER AND CHILL.  
4. DRIZZLE CHOCOLATE ON TOP FOR DECORATION.  CHILL AND EAT! 


CHECK OUT SKIPPY'S GAME DAY BITES ON PINTEREST!!!

CARAMEL, PEANUT BUTTER KRISPY BARS TOPPED WITH THE BEST CHOCOLATE GLAZE!!!!

CARAMEL PEANUT BUTTER RICE KRISPY BARS TOPPED WITH A THICK, CHOCOLATE GLAZE.  I AM SURE YOU CAN IMAGINE HOW DELICIOUS THESE ARE AND YOU'D BE RIGHT!!! 

Ingredients

• For the Krispy layer:
• 1 3/4 cups Rice Krispies cereal
• 1/4 cup water
• 1/4 cup sugar
• 3 tablespoons light corn syrup
• 3 tablespoons melted butter 

  For the milk chocolate peanut butter layer:

• 5 ounces Hershey's milk chocolate, coarsely chopped
• 1 cup creamy peanut butter 

• For the dark chocolate top layer:
• 4 ounces semisweet chocolate, coarsely chopped
• 1 tablespoon light corn syrup
• 4 tablespoons butter

Instructions

1. Line 8 x 8 inch pan with non-stick foil.  
2. Pour the water into a small pot and carefully add the sugar and corn syrup into the center of the pan.  Stir with a spoon until it reaches  235º on a candy thermometer.
3. Remove from heat, stir in the melted butter and pour the mixture over the cereal in a bowl.  Stir to coat and press into the pan using a silicone spatula. Stick in the freezer to cool. 
4. For the chocolate peanut butter layer: In a microwave safe bowl, melt the peanut butter and chocolate. Stir to combine and pour over the crust.  Stick back in the freezer until firm. 
5. Make the dark chocolate glaze: In a microwave safe bowl, heat the chocolate, corn syrup and butter till melted. Stir and spread over the peanut butter layer.  Chill again!
6. Cut into squares. Keep squares chilled. 

Adapted from That Skinny Chick Can Bake who adapted from Baked Explorations

THE MOST INSANE CHOCOLATE PEANUT BUTTER COOKIE EVER!!!!!!

INGREDIENTS:
1 cup + 1 Tbsp all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
8 ounces semi-sweet chocolate chips
2 eggs
1 tsp vanilla extract
5 Tbsp unsalted butter, softened to room temperature
3/4 cup light brown sugar
1/4 cup sugar
1 cup peanut butter chip chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
 
Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
 
Melt the 8 ounces of chocolate chips in the microwave until smooth.

In a small bowl, whisk the eggs and vanilla. Set aside. With an electric mixer, beat the butter until smooth and creamy – about 1 minute.  Beat in the sugars. 

Mix in the beaten egg/vanilla until incorporated.  Add the chocolate and beat until combined.  Add the dry ingredients on slow speed.  Fold in the chocolate chips and pb chips.

Chill dough for at least 30 minutes. Preheat oven to 350 degrees F.

Scoop about 2 Tbsp of dough and roll into a ball.  Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft.  I also like to make them even BIGGER and bake 1-14 mins.  They will firm up as they cool.

Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

adapted from Cooks Illustrated

4 LAYER PEANUT BUTTER TRUFFLE BROWNIE BARS

Shortbread Cookie Crust Layer
1 1/2 cups flour
1/2 cup powdered sugar
2 sticks butter
Preheat oven to 350. Combine all crust ingredients and mix with mixer until coarse pea-sized lumps form. Press evenly over the bottom of a 9 x 13 nonstick foil lined pan. Bake for 25-30 minutes or until lightly browned.

Brownie Layer4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract 
1 cup (2 sticks) butter
2 1/4 cups sugar  
1 1/2 cups all purpose flour

Directions:

In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour to batter and stir until fully incorporated. Spread batter on top of shortbread crust and smooth as needed. Bake for about 30 minutes. Cool and chill in fridge.

Peanut Butter Layer
2 sticks butter, softened
1/2 cup creamy peanut butter
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
 Beat butter and peanut butter at medium speed until smooth and creamy. Add powdered sugar and beat until mostly moistened. Scrape bowl and beat at medium-low until fully combined. Add vanilla and beat at medium until fully incorporated. Increase speed to medium high and beat until light and fluffy, scraping bowl occasionally. Spread over chilled brownies. Place in freezer for another 15 minutes to prepare the peanut butter layer for the glaze.

Chocolate Glaze
2 cups semisweet chocolate chips
8 Tablespoons (1 stick) butter
Melt both together in the microwave until smooth.  Pour over the pb layer and smooth with a small spatula.  Chill in fridge to set the chocolate.  Cut with a hit, dry knife into bars!




If you want to add a chocolate drizzle, I just melted some chips and piped them on top!
 
Adapted from Jasey's Crazy Daisy

MUDDY BUDDY COOKIES

I do believe I have a new favorite cookie.  Once these are complete, the cookie gets softer and when you bite into it...it's like eating a Reese's peanut butter cup cookie! Yup! That good!  I did have trouble getting my chocolate to thin out (tried making it 3x) and had to spread it on rather than dip but they were still absolutely delish!!!!  A must make!!!! Thanks to Cookies and Cups for this winning recipe!

Oh and the peanut butter cookie on its own? Also incredible if you need a standard pb cookie recipe!

Ingredients

Cookie
• 1/2 cup butter, room temperature
• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
   
• 1 egg
• 1 Tbsp vanilla
• 1 tsp baking soda
   
• 1 tsp salt
• 1 1/4 cup flour
Coating
• 1 1/2 cups semisweet chocolate chips
• 1/3 cup creamy peanut butter
• 1/4 cup butter
• 2 cups powdered sugar

How to Make

1. Preheat oven to 350°F
2. Line a baking sheet with parchment
3. Cream butter and peanut butter together until smooth. Add both sugars and beat for 2 minutes.
4. Add egg, vanilla, baking soda and salt. 
5. Add flour.
6. Scoop tablespoon amounts. Roll into a ball and then flatten to approximately 1/2 inch thick. Place on baking sheet about 2 inches apart.
7. Bake for 10 minutes until golden edges.
8. Remove from oven and cool completely.
Coating
9. In microwave safe bowl combine chocolate chips, peanut butter and butter. Heat on high for 1 minute and then stir until smooth.
10. Place powdered sugar in bowl.
11. Dip each cookie in chocolate and using a fork remove cookie, tapping off excess chocolate. You don't need a lot of chocolate coating on the cookies.
12. Immediately dip the cookie into the powdered sugar and toss to coat completely.
13. Place back on cooling rack to until chocolate is set. Repeat for all cookies.

Store at room temp covered 

PEANUT BUTTER MILKYWAY BARS

Line an 8x8 pan with nonstick foil.  Press 14 ounce package of Pillsbury Peanut Butter cookies into the bottom and bake for about 20 minutes at 350 until cooked through and browned.  You want them a bit on the more well done side than underbaked.  Cool completely.


Chocolate Fluff Layer
1 cup semisweet chocolate chips
1 cup Marshmallow Creme 
1 1/2 tablespoons heavy cream
 
Caramel Layer
8 ounces caramels (I used the caramel bits)
1 1/2 tablespoons cream
 
Chocolate Topping
1 cup semisweet chocolate chips


Make fluff layer by melting chocolate chips in microwave with cream.  Once smooth, stir in marshmallow creme till well combined. Spread over cooled brownies.  Chill.

Make caramel layer by melting caramels with cream in microwave.  Pour over fluff layer & spread into an even layer.  Chill.

Make chocolate topping by melting chocolate chips in microwave till smooth. Pour over caramel and spread with an offset spatula. Chill at least 2 hours before cutting (use a knife dipped in very hot water, then dried to cut). Drizzle with additional melted chocolate, if desired.  Chill until ready to serve.

 

PEANUT BUTTER BLOSSOMS

...Because a holiday platter is not complete until you ad the peanut butter blossoms!

• 48 HERSHEY'S KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup REESE'S Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg

• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Additional granulated sugar

Directions

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on parchment lines cookie sheet.

4. Bake 9 minutes or until lightly browned. Immediately press a chocolate into center of each

cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Makes about 48 cookies.

PEANUT BUTTER, MARSHMALLOW & CARAMEL KRISPY BARS

Adapted from Cookies & Cups

Ingredients

Blondie base
• 7 Tbsp butter, melted
• 1 cup light brown sugar
• 1 egg + 1 yolk
• 1 tsp vanilla
   
• 1 cup flour
• 1/2 tsp baking powder
• 1 cup peanut butter chips
Filling
• 1 cup Marshmallow Fluff 

Krispie Topping
• 2 Tbsp butter
   
• 2 cups mini marshmallows
• 1/4 cup caramel sauce (click here for homemade recipe)
• 3 cups Rice Krispies cereal 
• 1 cup chocolate chips for drizzle (optional)

Directions:

1. Preheat oven to 350°
2. Line a 9x9 pan with nonstick foil.
3. In mixer,  beat melted butter, brown sugar, whole egg, yolk and vanilla until smooth.
4. On low, add in flour and baking powder until batter comes together and is combined. Fold in peanut butter chips.
5. Press in pan and bake 20 minutes until edges just begin to golden.
6. Cool completely.
7. When cool spread Marshmallow Fluff evenly on top of blondie.
8. Prepare your krispies.  In a microwave safe bowl, melt butter and marshmallows in 30 second increments.  Stir in cereal and caramel sauce.
9. Pour krispy mixture onto Fluff layer and press evenly. Allow to krispie layer to cool for 15 minutes and cut into squares.
10. Drizzle with melted chocolate chips.

Skippy Dark Chocolate Peanut butter Gluten Free Oatmeal M & M cookies

Gluten Free Dark Chocolate Peanut butter Oatmeal M & M cookies

Ingredients:
1 1/2 cups Dark Chocolate Skippy Natural Peanut Butter
1 cup packed brown sugar
1 cup granulated white sugar
1/2 cup (1 stick) butter, softened
3 large eggs
1 Tablespoon vanilla extract
4 1/2 cups instant oats
2 teaspoons baking soda
1 cup chocolate chips
2 cups M&M's (1 cup in batter, rest for decorating tops)

Directions:

1. Preheat oven to 325°F. Line cookie sheets with parchment paper.
2. Mix everything up to the chips in a mixer and by hand stir in the chips & 1 cup m & m's.
3. Drop the cookies by heaping Tablespoons on the sheets. Press in a few m &m's on top to look pretty.
4. Bake 10 to 13 minutes.  Will firm up on the sheets while cooling.  Once out of oven, immediately top with a few extra chips or m and m's to look nice! Can also add a chocolate drizzle if desired by melting some chocolate chips.
yield: approx 30 cookies

*I partnered with Skippy Peanut Butter to help launch a Cookie Workshop on Facebook. All recipes and opinions are my own.

SKIPPY PEANUT BUTTER S'MORES COOKIES

Peanut Butter S'mores Cookies

3/4 cup butter, soft
1 cup sugar
1 cup brown sugar
1 cup SKIPPY peanut butter
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
16 mini Hershey Bars
2 cups mini marshmallows
yield:24 cookies

Preheat oven to 350.
Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
Using an ice cream scoop, scoop large tablespoons of dough onto parchment lined cookie sheets.  Bake for 9-10 minutes.
Remove cookies from oven and lightly press pieces of the chocolate bars and mini marshmallows on top of each cookie.  Return to the oven for 2-3 minutes. Cool on baking sheet.  

* I partnered with Skippy Peanut Butter to help launch a Cookie Workshop on Facebook. All recipes and opinions are my own.

OVER THE TOP REESE'S COOKIES

THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE'S COOKIES Over the Top Reese’s Peanut Butter Cookies

• 3/4 cup butter, soft
• 1 cup sugar
• 1 cup brown sugar
• 1 cup SKIPPY peanut butter
• 2 large eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups flour
• 1 1/2 cup milk chocolate chips
• 32 mini Reese’s peanut butter cups, each cut into 4 pieces

1. Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
2. Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.
3. Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack. Makes 18 cookies.
4. ADAPTED FROM REAL MOM KITCHEN

PEANUT BUTTER & NUTELLA OREOS CHEESECAKE BARS

Peanut Butter and Nutella Cheesecake Bars

adapted from Tide and Thyme


2 rows Oreo cookies (from a standard package), made into crumbs in the food processor

4 tablespoons butter, melted

16 ounces room temperature cream cheese

2 eggs

½ cup granulated sugar

¼ cup heavy cream

1 teaspoon vanilla 

1/3 cup Nutella

1/3 cup peanut butter


Preheat oven to 325 degrees F.  and line an 8” square baking dish with nonstick foil, leaving enough of an overhang at the sides for easy removal of the bars from the pan.  Set aside.

Combine Oreo crumbs and melted butter in a medium bowl and stir well.  Press into the bottom of the pan.  Bake crust until set, about 12 minutes.  Set aside to cool.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs, heavy cream, and vanilla, and beat until combined. Pour half of the cream cheese mixture into a separate large bowl and set aside. Add Nutella to the remaining half of the cream cheese mixture.  Beat until smooth and creamy. Pour over the oreo crust and spread with offset spatula.

Return the rest of the cream cheese mix to the bowl and add the peanut butter.  Spread evenly over the Nutella layer. Bake for about 35 minutes, or until the center jiggles slightly when the pan is gently nudged.  Cool completely on a wire rack.  Refrigerate for at least 3 hours before cutting into bars.

PEANUT BUTTER TRUFFLE & CHOCOLATE GLAZED BROWNIES

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! 

You can also visit Lizzie on:

Facebook  
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Google + 
Twitter   

This month I made Lizzy's Brownies with a layer of peanut butter on top top and then a chocolate glaze! Yum!  I had to use a glaze instead of Lizzy's ganache because I was out of shortening! Enjoy-this is one winning brownie! Be sure to add it to your holiday baking list!!!!

1 cup butter
2 cups sugar
3 eggs
1 tablespoon vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
 
Peanut Butter Filling:
1/2 cup butter, at room temperature
1/2 cup creamy peanut butter
2 cups powdered sugar
2-3 teaspoons milk
 
Glaze Topping:
12 ounces chocolate chips
1 cup butter
1 Tablespoon light corn syrup


Instructions
Preheat oven to 350º. Put a long piece of non-stick foil in the bottom of a 9 x 13 inch pan, fitting so it covers the bottom of pan, the two shorter sides, plus has some overhang on each side for easy removal. 

In a large microwave safe bowl, melt the 1 cup butter in the microwave. Mix in sugar, then eggs and vanilla. Sift the cocoa powder into the egg mixture, along with the salt and baking powder. Mix well. Add flour and mix till just combined. Scrape into prepared pan and smooth top.
Bake for about 25-30 minutes. Cool completely.
 
While the brownies are cooling, mix together filling ingredients. Beat until smooth adding the extra teaspoon of milk if needed. Mixture should be spreadable. Spread filling evenly over cooled brownies. Chill for at least 30 minutes.

While the filling is cooling, make glaze by melting the chocolate chips, corn syrup and butter gently in the microwave. Stop and stir at 30 second increments, till melted and smooth. Cool to 90 degrees and then pour over the peanut butter layer spreading with an offset spatula.  Let set on the counter at room temp for an hour and then return to refrigerator to chill before cutting into bars.  Add a chocolate drizzle on top if desired, using melted chocolate chips.