Chocolate Peanut Butter Passion Bars

Each holiday season Costco gives out a cookbook.  I haven't really tried everything in all the ones that I have, but I did find this gem amongst others that are quite delicious.  Also they are super quick and easy, which is always a bonus in my book!

 

What you need:

1/3 cup vegetable oil

2 eggs

1 pouch Ghirardelli Triple Chocolate Brownie Mix

1 cup peanuts chopped (optional)

 

Peanut Butter Filling:

1 1/4 cups (14 oz. can) Sweetened condensed milk

1/2 cup peanut butter

 

Preheat oven to 350 degrees.  Lightly grease a 13x9x2 inch pan.

In a medium bowl, stir together oil and eggs.  Add brownie mix and peanuts; stir until moistened.  Press half of the brownie mixture into the pan, reserving the remainder for topping.

 

To make the filling, stir sweetened condensed milk and peanut butter in a medium bowl until smooth.  Spread evenly over the brownie layer in the pan.

Drop rounded teaspoonfuls of the reserved brownie mixture over the peanut butter layer. 

 

Bake for 25-30 minutes, or until the top is set and a toothpick comes out clean.  Cool thoroughly before cutting.  Makes 24 bars!



P.B. Chocolate Cake

I was in the mood recently to try something new and came across this amazing dessert. This dessert was posted on the wood connections blog. Some amazing cookbook that they have called Lemon Poppy had this and let the wood connection post it! The real title of this cake is "Out of this World" P.B. Chocolate Cake. And let me tell you that I'm not a huge peanut butter fan, but this cake was amazing and so I'm sharing it with you!

What you need:

1 cup water

1 cup butter

6 tbs. Cocoa

2 cups flour

2 cups sugar

2 eggs

1 tsp. baking soda

1/2 tsp. salt

1/2 cup sour cream

Boil water, butter, and cocoa in a small saucepan. In a large bowl layer the flour, baking soda, and salt. Pour the sugar on top of the flour mixture. Pourthe boiling mixture on top of the sugar (this creates a fudge like reaction as the two combine). Add eggs and sour cream and mix until all ingredients are combined.

Grease and flour a 9x13 inch pan or two 9 inch round pans. Bake at 325 degrees for 35-40 minutes in the 9x13 inch pan or for 25-30 minutes in the 9 inch round pans. This cake is very dense and delicious, but is not as good if you overcook it. Start with a lower time and add minutes as needed. It is best to do the finger test before taking it out of the oven. When it looks almost done tap with two fingers on the top of the cake. It should slightly dent in and barely spring back. If not bake a few more minutes. You can also test the cake with a toothpick by sticking the toothpick in the middle of the cake and if it comes out clean then it's done.

Frosting:

1/2 cup butter, softened

1/4 cup peanut butter

4 tbs. milk

1 tsp. vanilla

3 - 3 1/2 cups powdered sugar

Cream together butter, peanut butter, milk, and vanilla. Slowly add in powdered sugar and cream until light and fluffy. After the cake has cooled off and is no longer hot (about 10-15 minutes) frost the cake and then top it with crushed peanut butter cups!

Muddy Buddies

This recipe comes from the Chex cereal website. We love this snack in our house because it's so good and really easy to make!

What you need:

9 cups Rice Chex, Corn Chex cereal

1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Reeses Peanut Butter Cup Cookies

What you need:

1 Cup Butter

1 Cup Sugar

1 Cup Brown Sugar

1 Cup Creamy Peanut Butter

2 Eggs

1 Teaspoon Vanilla

1 Teaspoon Baking Soda

2 1/2 Cups Flour

Mini Reeses Peanut Butter Cups

Preheat oven to 350 degrees. Greese mini muffin tins so that cookies will not stick. Soften butter in microwave for about 10 seconds. In a mixing bowl whip butter. Add all other ingredients and mix thoroughly. Place .25 cent quarter size balls of cookie dough into mini muffin tins. Cook for 8 minutes only! Take out of oven and immediately place unwrapped reeses peanut butter cups in the middle and press down in cookie. Let cool for about 5 minutes before removing cookies from the pans. Then cool again on cooling rack or place them in the fridge to cool.