Peanut Butter Desserts
If you love Peanut Butter Desserts as much as I do, today's post is sure to please. Check out the Peanut Butter Sheet Cake, the Easiest Peanut Butter Fudge, and the rest of today's yumminess. Enjoy!
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1-1/2–1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
EASIEST PEANUT BUTTER FUDGE
This is from Angie Hammond at AllRecipes, and begins, "Peanut butter fudge is a delicious treat and great for sharing at parties or work! This is the easiest and best recipe for creamy peanut butter fudge I have ever used."
Prep Time: 15 minutes; Cook Time: 5 minutes; Additional Time: 1 hour; Total Time: 1 hour 20 minutes; Servings: 32; Yield: 1 (8x8-inch) pan
To view this online, go to https://www.allrecipes.com/recipe/22724/easiest-peanut-butter-fudge/. Be sure to read the interesting info before the actual recipe.
Ingredients
1/2 cup butter
1 (16 ounce) package brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar
Directions
Melt butter in a medium saucepan over medium heat; stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently.
Remove the pot from heat; stir in peanut butter and vanilla.
Place confectioners' sugar in a large mixing bowl. Pour in peanut butter mixture and beat with an electric mixer until smooth.
Pour peanut butter mixture into an 8x8-inch dish.
Chill until firm before slicing, about 1 hour.
Enjoy!
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes. You can find them in my e-cookbook, Off The Wall Cooking.
Ingredients
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1-1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Directions
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
PEANUT BUTTER SHEET CAKE
This is from Baking at Home. Prep Time: 20 minute; Cook Time: 25 minutes; Total Time: 45 minutes; Yield: 24
To view this online, go to https://bakingathome.com/recipe/peanut-butter-sheet-cake/.
Ingredients
Cake
2 C. all-purpose flour
2 C. granulated sugar
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. coarse salt
1 C. water
1/2 C. unsalted butter
1/2 C. Crisco® All-Vegetable Shortening
1/2 C. peanut butter
2 eggs
1/2 C. buttermilk
1 tsp. Spice Islands® Pure Vanilla Extract
Frosting
6 Tbsp. unsalted butter
2 Tbsp. peanut butter
6 Tbsp. milk
1 lb. powdered sugar, sifted
1 tsp. Spice Islands® Pure Vanilla Extract
1 C. chopped peanuts
1/2 tsp. coarse salt (optional)
Directions
Preheat oven to 350°F and spray a 15x10x1-inch pan with Baker’s Joy® No-Stick Spray with Flour.
In a large bowl, whisk together the flour, sugar, soda and salt; set aside.
In a small saucepan, combine the water, butter and shortening and turn on medium heat.
Cook until the butter and shortening are melted and the mixture just starts to boil; remove from heat.
Stir in the peanut butter until smooth.
In a small bowl, whisk together the eggs, buttermilk, and vanilla until blended. Pour into the peanut butter mixture and whisk until smooth.
Gently stir in the dry mixture until all the flour is incorporated.
Pour into prepared pan and bake for 20-25 minutes or until the cake springs back when touched or a toothpick inserted into the center comes out clean.
During the last 5-10 minutes of baking, prepare the frosting.
In a medium saucepan, combine the butter, peanut butter and milk.
Heat on medium heat until melted and smooth. Bring just to a boil and immediately remove from heat.
Add the powdered sugar, vanilla and peanuts and stir until you have a creamy frosting.
When the cake is done, pour the frosting over the warm cake and spread the frosting to the edges.
Sprinkle with coarse salt if desired.
Allow to cool before cutting.
3 INGREDIENT PEANUT BUTTER COOKIES
Three ingredients? Who'da thunk?
The people at the Food Network, that's who. This recipe starts off, "It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They're also gluten-free—no alt flours required!—but you would never guess it by their rich taste and texture."
Active Time: 10 minutes; Total Time: 50 minutes (includes cooling time); Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup creamy, salted peanut butter
1 cup packed dark brown sugar
1 large egg
Directions
Preheat the oven to 350 degrees F.
Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1-1/2–1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
EASIEST PEANUT BUTTER FUDGE
This is from Angie Hammond at AllRecipes, and begins, "Peanut butter fudge is a delicious treat and great for sharing at parties or work! This is the easiest and best recipe for creamy peanut butter fudge I have ever used."
Prep Time: 15 minutes; Cook Time: 5 minutes; Additional Time: 1 hour; Total Time: 1 hour 20 minutes; Servings: 32; Yield: 1 (8x8-inch) pan
To view this online, go to https://www.allrecipes.com/recipe/22724/easiest-peanut-butter-fudge/. Be sure to read the interesting info before the actual recipe.
Ingredients
1/2 cup butter
1 (16 ounce) package brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar
Directions
Melt butter in a medium saucepan over medium heat; stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently.
Remove the pot from heat; stir in peanut butter and vanilla.
Place confectioners' sugar in a large mixing bowl. Pour in peanut butter mixture and beat with an electric mixer until smooth.
Pour peanut butter mixture into an 8x8-inch dish.
Chill until firm before slicing, about 1 hour.
Enjoy!
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes. You can find them in my e-cookbook, Off The Wall Cooking.
Ingredients
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1-1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Directions
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
PEANUT BUTTER SHEET CAKE
This is from Baking at Home. Prep Time: 20 minute; Cook Time: 25 minutes; Total Time: 45 minutes; Yield: 24
To view this online, go to https://bakingathome.com/recipe/peanut-butter-sheet-cake/.
Ingredients
Cake
2 C. all-purpose flour
2 C. granulated sugar
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. coarse salt
1 C. water
1/2 C. unsalted butter
1/2 C. Crisco® All-Vegetable Shortening
1/2 C. peanut butter
2 eggs
1/2 C. buttermilk
1 tsp. Spice Islands® Pure Vanilla Extract
Frosting
6 Tbsp. unsalted butter
2 Tbsp. peanut butter
6 Tbsp. milk
1 lb. powdered sugar, sifted
1 tsp. Spice Islands® Pure Vanilla Extract
1 C. chopped peanuts
1/2 tsp. coarse salt (optional)
Directions
Preheat oven to 350°F and spray a 15x10x1-inch pan with Baker’s Joy® No-Stick Spray with Flour.
In a large bowl, whisk together the flour, sugar, soda and salt; set aside.
In a small saucepan, combine the water, butter and shortening and turn on medium heat.
Cook until the butter and shortening are melted and the mixture just starts to boil; remove from heat.
Stir in the peanut butter until smooth.
In a small bowl, whisk together the eggs, buttermilk, and vanilla until blended. Pour into the peanut butter mixture and whisk until smooth.
Gently stir in the dry mixture until all the flour is incorporated.
Pour into prepared pan and bake for 20-25 minutes or until the cake springs back when touched or a toothpick inserted into the center comes out clean.
During the last 5-10 minutes of baking, prepare the frosting.
In a medium saucepan, combine the butter, peanut butter and milk.
Heat on medium heat until melted and smooth. Bring just to a boil and immediately remove from heat.
Add the powdered sugar, vanilla and peanuts and stir until you have a creamy frosting.
When the cake is done, pour the frosting over the warm cake and spread the frosting to the edges.
Sprinkle with coarse salt if desired.
Allow to cool before cutting.
3 INGREDIENT PEANUT BUTTER COOKIES
Three ingredients? Who'da thunk?
The people at the Food Network, that's who. This recipe starts off, "It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They're also gluten-free—no alt flours required!—but you would never guess it by their rich taste and texture."
Active Time: 10 minutes; Total Time: 50 minutes (includes cooling time); Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup creamy, salted peanut butter
1 cup packed dark brown sugar
1 large egg
Directions
Preheat the oven to 350 degrees F.
Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
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