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Peanut Butter Dessert Recipes

By Edited Jan 18, 2015 1 0

I could eat peanut butter until I was at least a hundred pounds overweight. When I was younger, I used to sit down and eat a 10 pack of those Reece’s cup singles. However, I have learned to moderate my cravings with age. It is still one of my favorite treats and one of the best desserts ever.  Actually, it can be healthy for it, but not the normal kind you buy in the grocery store. Anything coming from Jif or Peter Pan is not healthy.

I bought some real peanut butter once online and honestly, it was terrible. I constantly had to stir it and it just did not have that kick as the regular kind. If I had stuck with it, I am sure it would have grown on me, but I gave it up after one jar.

I still use regular peanut butter in a lot of recipes including adding a spoonful to my bowl of cereal. It is also fantastic with a bowl of vanilla ice cream.

With that in mind, here are two of my favorite dessert recipes that I cook about twice a year. They are certainly not low calorie, but you can have a treat every once in a while.

These are sure to be crowd pleasers, but if either of thedo not hit the mark, you might try one of my all-time favorites.

M&M Cupcakes with Peanut Butter Frosting

Peanut Butter Cupcake
Credit: Steph Laing via Wikimedia Commons

 M&M Cake:

  • 1 box of yellow cake mix
  • 3 eggs
  • 1 cup of milk
  • 1 tbsp. vanilla extract
  • 1 cup of mini M&M's
  • 1/3 cup of your preferred oil
  • 1/2 cup of sour cream or plain yogurt

Peanut Butter Frosting:

  • 1/2 cup of creamy peanut butter
  • 1/2 cup of butter, slightly melted
  • 2 tsp. of vanilla extract
  • 4 cups of powdered sugar
  • 4 tbsp. of milk
  • Several cups of M&M's for decoration

 

There are two separate pieces to prepare in this peanut butter dessert recipe. First, make the cake portion and you can prepare the frosting while the cake is in the oven. You will need a pan made for cupcakes. I use a 12 cup muffin pan. It also helps to have an automatic mixer.

Preheat your oven to 350 degrees.  Line your cupcake pan with paper cupcake liners. 

Preparing the Cake

In a large bowl, combine the  eggs, oil, milk, sour cream and vanilla extract and mix using a hand mixer until it is smooth and creamy. Slowly pour in the M&M’s and blend slowly. Be careful not to break up the M&M candies. You may want to blend by hand.

Pour the cake mix into a bowl and fill the cupcake liners ¾ of the way full. Place a toothpick in several of the cupcakes. Why? As the cake mixture hardens, it will push the toothpick out letting you know it is cooked inside.

Place the pan in the oven and bake for 20 minutes or until the toothpicks are forced out of the cupcake. Remove from the oven and set aside to cool.

Preparing the Frosting

Spoon the peanut butter out into a large mixing bowl and beat with the ½ cup of soft butter until it is smooth and creamy. Next, add the vanilla extract and powdered sugar and blend again on low.

As the mixture becomes thicker, add milk and powdered sugar a tablespoon at a time.  Eventually the frosting will become fluffy and light. Spread the frosting on the cupcakes and top with leftover M&M’s for decoration.

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Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies
Credit: slgckgc via Wikimedia Commons
  • 1 cup of granulated sugar
  • 1 cup of light corn syrup
  • 1 cup of creamy peanut butter
  • 1 cup of milk chocolate morsels
  • 1 cup of peanut butter morsels

Combine the granulated sugar and corn syrup in a large saucepan and bring to a boil over medium heat on the stove. Stir the mixture constantly.

Once the mixture is boiling, remove it from the heat and stir in the peanut butter. Next, stir in the cereal until thoroughly mixed.

Spray a 13x9 inch pan with a non-stick spray and press the mixture into the pan. 

Melt the chocolate and peanut butter morsels in a small saucepan then spread it over the cereal mixture that you pressed into the pan.

Finally, allow everything to firm up for about 30 minutes, then cut into bars and serve.

There is an alternative version to this recipe that I sometimes make for variety. It involves using rice crispy cereal mixed in to give a crunchy taste to the cookie.

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