Peanut Butter Desserts
Today's post deals with Peanut Butter Desserts, and includes Chocolate and Peanut Butter Bars with Brûléed Marshmallow, Decadent Peanut Butter Pudding Pie, and Easy Vegan Peanut Butter Ice Cream. Enjoy!
CLASSIC PEANUT BUTTER BLOSSOM COOKIES
This is from Betty Crocker, and begins, "The beloved Peanut Blossoms began their journey in 1957 as an entry in the Pillsbury Bake-Off™ contest. Betty's original creation, "Chocolate Candy-Topped Peanut Butter Cookies," refined the classic peanut butter cookie recipe by reducing salt and using all butter for a richer flavor. Featured in Betty Crocker’s 2006 Christmas cookbook, the recipe initially showcased chocolate stars as its signature topping.
"The widespread availability and popularity of HERSHEY'S KISSES led to a recipe update, using these iconic candies instead. Over the past two decades, peanut butter blossom cookies have become a top-rated and most popular holiday favorite and a year-round treat, gracing cookie trays, lunchboxes, and cookie jars alike."
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 36
To view this recipe online, click here.
Ingredients
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup salted butter, softened
1 large egg
1-1/2 cups Gold Medal™ All Purpose Flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 HERSHEY'S KISSES milk chocolate candies, unwrapped
Instructions
Heat oven to 375°F.
In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, the butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until thoroughly blended and dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
Bake one cookie sheet at a time for 8 to 10 minutes or until edges are light golden brown. Remove from oven and immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheet to cooling rack. Repeat with additional cookie sheets.
Cool cookies until chocolate candies are set up, about 1 hour. Store in an air tight container in a single layer between sheets of waxed paper.
CHOCOLATE AND PEANUT BUTTER BARS WITH BRULEED MARSHMALLOW
This is from Michael Symon at the Food Network. For this yumminess, Michael wrote, "Rich chocolate melds perfectly with creamy peanut butter, creating an ideal pairing of flavors from the very first bite. The toasted marshmallow on top adds a delightful twist and introduces a hint of smokiness and a gooey texture. The blend of sweet and savory, crunchy and soft makes these bars an irresistible treat that I can't get enough of."
Active Time: 30 minutes; Total Time: 2 hours 30 minutes; Yield: 6 to 8 servings; Level: Intermediate
To view this yumminess online, go to https://www.foodnetwork.com/recipes/michael-symon/chocolate-and-peanut-butter-bars-with-bruleed-marshmallow-18267741.
Ingredients
18 graham crackers (2 sleeves of crackers; about 2 cups of crumbs or 10 ounces)
1-1/2 cups confectioners’ sugar
Pinch kosher salt
2 sticks (1 cup) unsalted butter, melted
1-1/4 cups creamy peanut butter (I prefer Jif or Skippy brands for this)
1-1/2 cups bittersweet chocolate chips
Flaky sea salt, for sprinkling
2 cups marshmallow crème
Special equipment: a kitchen torch
Directions
Line an 8-by-8-inch baking dish with plastic wrap, leaving excess to hang over the sides.
Place the graham crackers in a food processor and pulse until finely ground, then add the confectioners’ sugar and salt and give it a few more pulses. Add the melted butter and 1 cup of the peanut butter. Pulse until incorporated, then pour the mixture into the baking dish and pat the crust into an even layer.
Melt the chocolate chips over a double boiler, stirring frequently until smooth, about 5 minutes. Whisk in the remaining 1/4 cup peanut butter. Pour the chocolate over the crust and sprinkle with flaky sea salt, then place in the refrigerator to set for at least 2 hours or up to overnight.
Once set, lift the bars out of the baking dish using the overhanging plastic wrap. Remove the plastic and place the bars on a cutting board and cut into squares. Dollop marshmallow creme over each square. Use a kitchen torch to brown the marshmallow creme right before serving.
DECADENT PEANUT BUTTER PUDDING PIE
This is from Everyday Diabetic Recipes, and begins, "You don't have to ignore your sweet tooth when it's telling you to eat something rich and creamy. Our Decadent Peanut Butter Pudding Pie uses lighter ingredients, but has so much flavor you'd never even know!"
Chill Time: 4 hours; Serves: 10; Serving Size: 1 slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Pie/Decadent-Peanut-Butter-Pudding-Pie.
Ingredients
1-1/2 cup fat-free (skim) milk
1 (4-serving) package sugar-free instant vanilla pudding mix
1/3 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1-1/2 cup frozen fat-free whipped topping, thawed and divided
1 (1.5-ounce) package peanut butter cups, chopped
1 (9-inch) reduced-fat graham cracker pie crust
Directions
In a large bowl, using a wire whisk, combine milk and pudding until thickened. Whisk in peanut butter, vanilla, and 1 cup whipped topping. Stir in peanut butter cups.
Pour mixture into pie crust then spread remaining 1/2 cup whipped topping over pie. Cover and chill at least 4 hours before serving.
Notes
Instead of using store-bought graham cracker crust, you can make your own diabetes-friendly Graham Cracker Crust!
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.
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison."
Yield: About 3-1/2 cups; Time: 20 minutes, plus 4 hours' freezing
This was featured in "Four-Ingredient Peanut Butter Ice Cream, Without a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1023276-easy-vegan-peanut-butter-maple-ice-cream.
While you're at it, check out Melissa Clark's wondeful guide, "How to Make Ice Cream". It's well worth your time.
Ingredients
3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)
Preparation
In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
Tip
You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.
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.
CLASSIC PEANUT BUTTER BLOSSOM COOKIES
This is from Betty Crocker, and begins, "The beloved Peanut Blossoms began their journey in 1957 as an entry in the Pillsbury Bake-Off™ contest. Betty's original creation, "Chocolate Candy-Topped Peanut Butter Cookies," refined the classic peanut butter cookie recipe by reducing salt and using all butter for a richer flavor. Featured in Betty Crocker’s 2006 Christmas cookbook, the recipe initially showcased chocolate stars as its signature topping.
"The widespread availability and popularity of HERSHEY'S KISSES led to a recipe update, using these iconic candies instead. Over the past two decades, peanut butter blossom cookies have become a top-rated and most popular holiday favorite and a year-round treat, gracing cookie trays, lunchboxes, and cookie jars alike."
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 36
To view this recipe online, click here.
Ingredients
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup salted butter, softened
1 large egg
1-1/2 cups Gold Medal™ All Purpose Flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 HERSHEY'S KISSES milk chocolate candies, unwrapped
Instructions
Heat oven to 375°F.
In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, the butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until thoroughly blended and dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
Bake one cookie sheet at a time for 8 to 10 minutes or until edges are light golden brown. Remove from oven and immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheet to cooling rack. Repeat with additional cookie sheets.
Cool cookies until chocolate candies are set up, about 1 hour. Store in an air tight container in a single layer between sheets of waxed paper.
CHOCOLATE AND PEANUT BUTTER BARS WITH BRULEED MARSHMALLOW
This is from Michael Symon at the Food Network. For this yumminess, Michael wrote, "Rich chocolate melds perfectly with creamy peanut butter, creating an ideal pairing of flavors from the very first bite. The toasted marshmallow on top adds a delightful twist and introduces a hint of smokiness and a gooey texture. The blend of sweet and savory, crunchy and soft makes these bars an irresistible treat that I can't get enough of."
Active Time: 30 minutes; Total Time: 2 hours 30 minutes; Yield: 6 to 8 servings; Level: Intermediate
To view this yumminess online, go to https://www.foodnetwork.com/recipes/michael-symon/chocolate-and-peanut-butter-bars-with-bruleed-marshmallow-18267741.
Ingredients
18 graham crackers (2 sleeves of crackers; about 2 cups of crumbs or 10 ounces)
1-1/2 cups confectioners’ sugar
Pinch kosher salt
2 sticks (1 cup) unsalted butter, melted
1-1/4 cups creamy peanut butter (I prefer Jif or Skippy brands for this)
1-1/2 cups bittersweet chocolate chips
Flaky sea salt, for sprinkling
2 cups marshmallow crème
Special equipment: a kitchen torch
Directions
Line an 8-by-8-inch baking dish with plastic wrap, leaving excess to hang over the sides.
Place the graham crackers in a food processor and pulse until finely ground, then add the confectioners’ sugar and salt and give it a few more pulses. Add the melted butter and 1 cup of the peanut butter. Pulse until incorporated, then pour the mixture into the baking dish and pat the crust into an even layer.
Melt the chocolate chips over a double boiler, stirring frequently until smooth, about 5 minutes. Whisk in the remaining 1/4 cup peanut butter. Pour the chocolate over the crust and sprinkle with flaky sea salt, then place in the refrigerator to set for at least 2 hours or up to overnight.
Once set, lift the bars out of the baking dish using the overhanging plastic wrap. Remove the plastic and place the bars on a cutting board and cut into squares. Dollop marshmallow creme over each square. Use a kitchen torch to brown the marshmallow creme right before serving.
DECADENT PEANUT BUTTER PUDDING PIE
This is from Everyday Diabetic Recipes, and begins, "You don't have to ignore your sweet tooth when it's telling you to eat something rich and creamy. Our Decadent Peanut Butter Pudding Pie uses lighter ingredients, but has so much flavor you'd never even know!"
Chill Time: 4 hours; Serves: 10; Serving Size: 1 slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Pie/Decadent-Peanut-Butter-Pudding-Pie.
Ingredients
1-1/2 cup fat-free (skim) milk
1 (4-serving) package sugar-free instant vanilla pudding mix
1/3 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1-1/2 cup frozen fat-free whipped topping, thawed and divided
1 (1.5-ounce) package peanut butter cups, chopped
1 (9-inch) reduced-fat graham cracker pie crust
Directions
In a large bowl, using a wire whisk, combine milk and pudding until thickened. Whisk in peanut butter, vanilla, and 1 cup whipped topping. Stir in peanut butter cups.
Pour mixture into pie crust then spread remaining 1/2 cup whipped topping over pie. Cover and chill at least 4 hours before serving.
Notes
Instead of using store-bought graham cracker crust, you can make your own diabetes-friendly Graham Cracker Crust!
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.
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison."
Yield: About 3-1/2 cups; Time: 20 minutes, plus 4 hours' freezing
This was featured in "Four-Ingredient Peanut Butter Ice Cream, Without a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1023276-easy-vegan-peanut-butter-maple-ice-cream.
While you're at it, check out Melissa Clark's wondeful guide, "How to Make Ice Cream". It's well worth your time.
Ingredients
3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)
Preparation
In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
Tip
You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.
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.
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