Peanut Butter Easter Eggs Recipe

16 Servings / Prep: 35 min. + chilling

Ingredients:

• 1/2 cup butter, softened
• 2-1/3 cups confectioners’ sugar
• 1 cup graham cracker crumbs
• 1/2 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1-1/2 cups dark chocolate chips
• 2 tablespoons shortening
• Pastel sprinkles

Directions:

1. In a large bowl, cream butter; gradually add the confectioners’ sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.
2. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.

Nutrition Facts: 1 egg equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Chocolate Peanut-Butter Fudge

Makes 36 squares / Hands-On Time: 15 mins / Total Time: 3 hr 45 mins

Ingredients:

• Nonstick cooking spray, for the pan
• 1/2 cup (1 stick) unsalted butter
• 1 10.5-ounce bag miniature marshmallows
• 1 cup sugar
• 1 cup creamy peanut butter
• 1 cup heavy cream
• 1/4 teaspoon kosher salt
• 16 ounces semisweet chocolate, chopped
• 1/4 cup coarsely chopped peanuts

Directions:

1. Coat an 8-inch square baking pan with nonstick cooking spray and line with a piece of parchment or wax paper, leaving an overhang on two sides.
2. In a medium saucepan, combine the butter, marshmallows, sugar, peanut butter, cream and salt. Cook over medium heat, stirring frequently, until the marshmallows have melted and the mixture is smooth, 8 to 10 minutes. Add the chocolate and stir until melted.
3. Pour the mixture into the prepared pan and sprinkle with the peanuts. Let cool for 30 minutes, then refrigerate until set, at least 3 hours and up to overnight. Use the paper to lift the fudge out of the pan; cut into 36 squares.

Chocolate Heart Peanut Butter Cookies

Chocolate and peanut butter marry in a favorite cookie combo. Make the classic easier with an easy-mix cookie mix.

Prep: 40 minutes / Total: 40 minutes / Makes: 3 dozen cookies

Ingredients:

• 1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
• 3 tablespoons vegetable oil
• 1 tablespoon water
• 1 egg
• 2 tablespoons sugar
• 36 heart-shaped milk chocolate candies

Directions:

1. Heat oven to 375 degrees F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on un-greased cookie sheets.
3. Bake 8 to 10 minutes or until golden brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container.

Success: For even baking, make sure cookies are the same size.

Do-Ahead: Cookie dough can be covered and refrigerated up to 24 hours before baking. If it’s too firm, let stand at room temperature 30 minutes.

Nutrition Information:

1 Serving (1 Cookie)

• Calories 80
  • (Calories from Fat 30),

• Total Fat 3 1/2g
  • (Saturated Fat 1g,
  • Trans Fat 0g),
• Cholesterol 5mg;
• Sodium 70mg;
• Total Carbohydrate 11g
  • (Dietary Fiber 0g,
  • Sugars 7g),
• Protein 1g;

Peanut Butter Brownie Pie

Recipe from Pillsbury

Ingredients:

• 1 refrigerated pie crust, softened as directed on box (or homemade if you prefer)
• 1 box (15.5 ounces) brownie mix
• 1/4 cup peanut butter chips
• 1/3 cup canola oil
• 3 tablespoons water
• 1 egg
• 1 package (8 ounce) cream cheese, softened (low fat version is fine)
• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• 1 container (8 ounce) frozen whipped topping, thawed

Method:

1. Heat oven to 350 degrees F. Unroll pie crust; place in un-greased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
2. In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
3. Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
4. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

[Gluten Free] Peanut Butter and Nutella Thumbprint Cookies

What you’ll need: {makes approx 18 small-medium cookies}

• 1 cup creamy peanut butter
• 1 cup sugar
• 1 large egg - beaten
• 1 teaspoon salt
• 1 teaspoon baking soda
• 9 teaspoons Nutella

What to do:

1. Preheat oven to 350 degrees.
2. Into your stand mixer add sugar, peanut butter, egg, salt and baking soda. Mix until well combined.
3. Measure approx 1 tablespoon of dough. Roll dough into a ball and place onto cookie sheet. Gently press dough ball down using the palm of your hand. Continue forming balls until dough is gone. Space approx 1” apart.
4. Bake for approx 8-10 minutes. CAREFULLY remove tray from oven. Using a 1/2 teaspoon measuring spoon, GENTLY make an indentation in the middle of each cookie. Fill each cookie with dollop of Nutella. Return tray to oven and continue cooking for 2-4 minutes until golden.
5. Transfer cookies to a cooling rack and allow to cool before serving.

Buon Appetito!

Peanut Butter Blondies

Makes: 48 blondies / Prep: 20 minutes / Bake: at 350 degrees F for 30 minutes

Ingredients:

• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup shortening
• 1 cup peanut butter
• 1 pound packed brown sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 1/4 cup chopped peanuts
• 1 pound confectioners’ sugar
• 1/2 cup peanut butter
• 1/2 cup shortening
• 1 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/3 cup hot water

Directions:

1. Heat oven to 350 degrees F. Coat two 13 x 9 x 2-inch baking pans with cooking spray.
2. In a bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a large bowl, beat shortening, peanut butter and brown sugar on medium-high speed for 3 minutes. Add eggs, beat 3 minutes more. Add vanilla.
4. On low speed, beat in the flour mixture. Stir in the peanuts.
5. Divide batter between prepared pans. Bake at 350 degrees F for 25 to 30 minutes or until lightly browned. Let cool slightly.
6. Frosting: Beat confectioners’ sugar, peanut butter, shortening, salt and vanilla. Add hot water a little at a time. Beat until smooth. Spread over blondies while still warm.

Chocolate Peanut Butter Dessert Recipe

10-12 Servings / Prep: 40 min. + freezing

Ingredients:

• 1-1/4 cups packed dark brown sugar
• 1 cup heavy whipping cream, divided
• 3 egg yolks
• 1-1/4 cups creamy peanut butter
• 6 tablespoons butter, softened

Glaze:

• 1-1/2 cups heavy whipping cream
• 2 tablespoons butter
• 4 tablespoons dark corn syrup
• 12 ounces bittersweet chocolate, chopped
• 1/4 cup coarsely chopped dry roasted peanuts

Directions:

1. In a small saucepan, combine the brown sugar, 1/2 cup cream and yolks. Cook and stir over medium heat until mixture reaches 160 degrees and is thick enough to coat the back of a metal spoon. Cover and refrigerate for 3 hours or until thickened.
2. Line an 8-in. x 4-in. loaf pan with plastic wrap; set aside. In a large bowl, cream peanut butter and butter until light and fluffy. Add brown sugar mixture; beat until smooth. In small bowl, beat remaining cream until stiff peaks form. Fold into peanut butter mixture. Spoon into prepared pan. Cover and refrigerate.
3. For glaze, in a large heavy saucepan, bring the cream, butter and corn syrup to a boil, stirring frequently. Remove from the heat. Add the chocolate; whisk until smooth. Set aside 1/3 cup glaze to cool. Place remaining glaze in a microwave-safe bowl; cover and refrigerate overnight. Spread cooled glaze over loaf; cover and freeze overnight.
4. Using plastic wrap, lift loaf out of pan. Place chocolate side down in a 15-in. x 10-in. x 1-in. pan; place on a wire rack. Discard plastic wrap.
5. In microwave, warm refrigerated glaze; stir until smooth. Pour over loaf; spread with a metal spatula to completely cover top and sides. Sprinkle with peanuts. Freeze for 1 hour or until glaze is set. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 slice) equals 533 calories, 43 g fat (20 g saturated fat), 142 mg cholesterol, 259 mg sodium, 32 g carbohydrate, 2 g fiber, 9 g protein.

Addictively Easy Peanut Butter Fudge

Makes about 20 pieces

Ingredients:

• 1/2 cup vegan margarine
• 2 cups organic brown sugar
• 1/2 cup non-dairy milk
• 1 cup creamy all-natural peanut butter
• 1 1/2 tsp almond extract
• 3 cups organic confectioners’ sugar
• 1 1/2 cups vegan chocolate chips

Directions:

So have on hand:

• All ingredients measured out ahead of time.
• A heavy medium sized pot for cooking.
• A prepared tray to put the fudge in (I used a silicon 8 x 8 baking tray… you can easily just line a regular 8 inch cake pan with wax paper, or grease one up with some margarine)
• A bowl to catch all the ingredients once you are close to being finished.
• The guidance that this recipe works best if you use an electric mixer for incorporating the sugar at the end… due to that “time” thing.

1. In a heavy 2 quart saucepan, heat margarine until melted. Add in brown sugar and non-dairy milk and cook over medium heat until mixture comes to a hard boil.
2. Once it comes to a hard boil, set your timer for exactly two minutes. Continue to cook over medium heat, stirring the entire time it is cooking. this step works best if you are stirring with a wooden spoon and rinsing any of those pesky sugar crystals off as they collect on the spoon. Re-introducing those guys during candy making can be a disaster.
3. When the two minutes have come to an end, remove from heat and quickly stir in your peanut butter and almond extract. Then promptly add to confectioners’ sugar  into the bowl of an electric mixer. Mix briefly just until all sugar has been incorporated into the peanut butter mixture.
4. Pour into prepared dish and wait for it to harden up a bit. If you are like I am sometimes (kinda slow) you may actually need to “pat” the fudge into the tray. This is fine… it’s still set up nicely.
5. Once the fudge has cooled slightly, melt chocolate chips over a double boiler and drizzle all over the fudge.
6. Let chocolate re-harden and then serve!

White Chocolate Peanut Butter Fudge Recipe

114 Servings / Prep: 20 min. + freezing Cook: 15 min.

Ingredients:

• 1 tablespoon plus 3/4 cup butter, divided
• 3 cups sugar
• 2/3 cup evaporated milk
• 1 package (10 ounces) peanut butter chips
• 1 jar (7 ounces) marshmallow creme
• 1 cup chopped nuts
• 1 tablespoon Spice Island Pure Vanilla Extract
• 1-1/2 pounds white candy chocolate coating, coarsely chopped
• 1/2 cup semisweet chocolate chips, optional
• 1 teaspoon shortening, optional

Directions:

1. Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, evaporated milk and reamining butter. Bring to a boil over medium heat; cook and stir for 5 minutes. Remove from the heat; stir in the peanut butter chips until melted. Add the marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool.
2. Remove from pan and cut into 1-in. squares. Place on waxed paper-lined baking sheets; freeze or refrigerate until firm.
3. In a microwave, melt candy coating; stir until smooth. Dip the squares into the coating; place on waxed paper-lined baking sheets until set.
4. In a microwave, melt chocolate chips and shortening if desired; stir until smooth. Drizzle over the squares. Store in an airtight container. Yield: 3-1/4 pounds (about 9-1/2 dozen).

Nutrition Facts: 1 serving (1 each) equals 90 calories, 4 g fat (3 g saturated fat), 4 mg cholesterol, 22 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

Old-Fashioned Peanut Butter Cookies

Just like Grandma’s, but easier to make with a cake mix plus four more ingredients.

Prep: 1 hr 5 min / Total: 1 hr 5 min / Makes: About 4 1/2 dozen cookies

Ingredients:

• 1 package yellow or butter recipe yellow cake mix with pudding
• 1/3 cup water
• 1 cup creamy peanut butter
• 2 eggs
• 2 tablespoons sugar

Directions:

1. Heat oven to 375 degrees F. In large bowl, beat half of the cake mix, the water, peanut butter and eggs with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix.
2. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
3. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to wire rack.

Give a new look to these cookies by pressing the bottom of a cut-crystal glass, a potato masher or cookie stamp into the dough before baking.

High Altitude (3500-6500 ft)

Nutritional Information:

1 Serving (1 Cookie)

• Calories 70
  • (Calories from Fat 30),

• Total Fat 3 1/2g
  • (Saturated Fat 1g,
  • Trans Fat 0g),
• Cholesterol 10mg;
• Sodium 85mg;
• Total Carbohydrate 9g
  • (Dietary Fiber 0g,
  • Sugars 5g),
• Protein 2g;