Today is National Peanut Butter Lover’s Day and, of course, all of our peanut butter recipes are desserts! Peanut butter with sugar or chocolate is always the best. Here are our favorite recipes for all the peanut butter dessert lovers!:
A cross between peanut butter cake and oatmeal cookies, these Peanut Butter Bars are light, moist, and yummy! The oats and whole wheat flour add a great texture (and a little bit of healthiness) while the peanut butter glaze adds a perfect amount of sweetness. Thank you, Joyce, for sharing this wonderful recipe!
1 1/3 cups all purpose flour
1/3 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups quick-cooking (not instant) rolled oats
3/4 cup peanut butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1 tsp. vanilla extract
1/3 cup milk
3 T. peanut butter
1 1/2 T. butter
2/3 cup confectioner’s sugar
1 T. milk
Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with foil. Spray the foil with nonstick spray. Whisk together the all-purpose flour, whole wheat flour, baking powder, soda, and salt in a bowl. Whisk in the oats and set aside.
In a large bowl, beat the peanut butter, brown sugar, granulated sugar, and butter with an electric mixer, on medium high speed, until well blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. At low speed, add one half of the flour mixture, then one half of the milk, beating just until incorporated. Repeat with the remaining flour mixture and milk, beating until well mixed.
Spread the batter in the pan. Bake until golden at the edges and a toothpick inserted in the center comes out clean, about 30 minutes. Transfer to a rack.
To make the icing, combine the peanut butter and butter in a medium, microwaveable bowl. Microwave on high until the butter is melted, about 30 seconds. Whisk until smooth. Add the confectioner’s sugar and milk. Whisk until smooth.
Immediately spread the icing evenly over the hot bars. Cool completely, cut into 24 bars.
What do you do with leftover Saltines? Make Sweet and Saltines, of course! These bars are the perfect combination of chocolate, carmel, salt, and crunch. This recipe is from Trisha Yearwood’s Food Network show Trisha’s Southern Kitchen. They are so easy to make and so yummy!
35 to 40 Saltine Crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ozs. semisweet chocolate (I used chocolate chips)
Preheat oven to 425 degrees. Line 1 large or 2 small jelly roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer.
In a medium pan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly roll pan into the oven and bake for 3 to 5 minutes or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
This easy dessert recipe tastes so decadent and it’s always a big hit! It’s my go to when I’m short on time.
Make a batch of brownies using a box mix (see box for instructions and ingredients that you need to add). Let the brownies cool completely.
Make this peanut butter frosting (from the Joy of Cooking cookbook).
1/2 cup smooth peanut butter
3 ozs. cold cream cheese
1 1/2 T. unsalted butter, softened
1 tsp. vanilla
3 T cream or milk
2 2/3 cup confectioners sugar, sifted
Beat peanut butter, cream cheese, butter, vanilla, and milk in a medium bowl just until blended. Add 1/3 of the confectioners sugar at a time and beat just until smooth and the desired consistency is reached. If the frosting is too stiff, add, but do not overbeat anotherr 1 to 2 T. cream or milk.
Frost the brownies. Chop salted peanuts and sprinkle them on top of the frosting. Cover and keep the brownies in the fridge until potluck time!
The combination of chocolate, coconut, and walnuts make these 6 Layer Bars extremely addicting!
I used to make 7 Layer Bars every year during the holidays until my friend, Napua, suggested that I substitute the butterscotch chips for double chocolate chips. They were so good that 6 Layer Bars have now become a staple recipe for my holiday baking and a favorite among my closest friends. They’re great for any potluck, holiday party, or cookie exchange and they are ridiculously easy to make.
In a 9 x 13″ pan, add in order:
1 stick butter or margarine, melted
1 cup crushed graham crackers
1 cup sweetened coconut
12 ozs. chocolate chips
1 can sweetened condensed milk
1 cup chopped walnuts.
Bake at 350 degrees for approximately 30 minutes or until it is bubbly in the middle. Let cool completely. Cover and chill them in the fridge until set (it’s okay to leave them in the fridge overnight).
Take them out of the fridge and let them warm to room temperature. Cut into bars. You can serve them right away, or let them get room temperature. You can also store them in an airtight container, separated by layers of wax paper, for up to three days.