Tagalong Bars

Tagalong Bars from Cookies and Cups

Peanut Butter and Caramel Pretzel Crunch Fudge

Peanut Butter and Caramel Pretzel Crunch Fudge from Bakers Royale

Snickers Profiteroles

Snickers Profiteroles from Bakers Royale

Reese's Brownie Ice Cream Cake

Reese's Brownie Ice Cream Cake from Bakers Royale

Buckeye Brownies

Buckeye Brownies from Cookies and Cups

Ultimate Cookie Cups

The Ultimate Cookie Cups from Cookies and Cups

Peanut Butter and Chocolate Pie

Do-Si-Dos Peanut Butter and Chocolate Icebox Pie from Bakers Royale

Frozen Banana Bites

Frozen Banana Bites from (Never Home)maker

Dessert Duos

I have seen a ton of 'dessert duos' popping up lately.  By dessert duo I mean one dessert baked inside of another.

First it was an Oreo baked inside of a chocolate chip cookie:

And then Becky baked a Nutter Butter inside of a chocolate cookie:

And now Boo Turtle is baking a peanut butter blossom inside of a cupcake:

Which is technically a candy baked inside of a cookie baked inside of a cupcake.  Now I just need one of you to bake a peanut butter blossom inside of a chocolate chip cookie inside of a cupcake and we will be all set.

And then what do you bake a cupcake inside of?

Salted Peanut Butter Hot Chocolate

It may not be as cold here as it is in some places, but we are still definitely in the mood for hot chocolate.  Salted caramel has become my favorite hot chocolate flavor of the season, but I am going to have to give salted peanut butter hot chocolate a shot at the top spot:

You can get the recipe for this treat over at One Ordinary Day.

Chocolate Pretzel Bites

I spend a lot of time looking for new blogs to add to my Google Reader.  But I never look for new reciep blogs.  And it isn't because I don't like them.  I LOVE them.  I probably love baking more than crafting and decorating.  But I don't look for blogs because I know my sister-in-law will tell me about all of the good ones.

And yesterday she did just that.  She emailed me a link to these beauties over at Framed Cooks:

Chocolate Pretzel Bites.  These puppies have peanut butter pretzels dipped in chocolate and then drizzled with more peanut butter and rolled in peanuts.  That is about as close to perfection as you can get in my book.  I am thinking I might dip them in caramel before I dip them in chocolate so that they are a replica of  Take 5 bar.

These would be perfect for a party or a gift for the neighbors if I could keep myself from eating all of them.

Peanut Butter Pots

Jenny from Beehive and Bird's Nest posted the recipe for her award winning (blue ribbon in the state fair, how fun is THAT) Chocolate Peanut Butter Pots:

And considering that I pretty much love every ingredient you use for this cookie:

They are absolutely going on my must bake list for Fall.  You can check out what to do with these ingredients HERE.

Chocolate Peanut Butter Dipped Frozen Bananas

I found these at The Moody Fashionista:

Not only are these bananas from Simple Bites a yummy summer treat, that shot glass is a pretty clever way to dip them!  I think it would work perfectly for pretzels too.

You can get the recipe for the Bananas HERE.  And if you want to find out all of the other reasons I think I need shot glasses even though I don't drink, you can check those out HERE.

Chocolate and Peanut Butter S'mores

Hello! Where have you been all my life? And could you go back there so I don't gain 10 lbs this summer:

Chocolate and Peanut Butter S'mores from Sunset

What you need:

• 1  tablespoon  peanut butter (preferably at room temperature, for easy spreading)
• 2  thin, crisp chocolate wafers (such as Nabisco Famous Chocolate Wafers)
• 1  skewer-toasted marshmallow

What you do:

Spread peanut butter onto one of the wafers. Slide marshmallow off skewer onto peanut butter. Top with remaining wafer and squish down gently. Eat, licking fingers.

More s'mores for grown-ups

Thin peanut-butter cookies with Nutella, sliced banana, and marshmallow.

Thin peanut-butter cookies with bittersweet chocolate, caramel sauce, and marshmallow.

Graham crackers with a Reese's Peanut Butter Cup (or Nutella), sliced banana, and marshmallow.

Gingersnaps with a caramel-filled chocolate square and marshmallow.

Graham crackers with plain dark chocolate, marshmallow, and strawberry slices.

I *heart* peanut butter blossoms

Sister's Stuff dressed up their peanut butter blossoms (you know the peanut butter cookies that usually have Hershey Kisses on top) with heart shaped chocolate candies for Valentine's Day:

Which got me thinking...Dove makes chocolate covered peanut butter hearts and I thing they would be TO DIE FOR on top of a peanut butter cookie.

The Best Chocolate Chip Cookies I Have Ever Made (with Peanut Butter Chips)

I wanted chocolate chip cookies last night, but to be honest my chocolate chip cookie baking skills are only so-so.  And that is being kind.  I had some peanut butter chips and was going to take the easy way out and make some peanut butter chip cookies.  I am much better at peanut butter cookies.

But the kids wanted chocolate chip.  And my husband suggested that I put some peanut butter chips in them too.  And although I could have just thrown some peanut butter chips into one of the many chocolate chip recipes I already have, I did some Google-ing and I found a recipe for these:

And as you can see they actually turned out pretty darn good.  And they were YUMMY!  And did I mention they weren't flat as pancakes!  It could just be Texas, but I think it was the recipe.  Or maybe a little of both!

I got the recipe from For The Love of Cooking and it is one I will be using it again.  I tweaked it a little.  Some on purpose (I always use more vanilla than a recipe calls for) and some by accident (she called for 3/4 cup of sugar and 3/4 cup of brown sugar.  I only used 1/2 a cup of each by complete accident, but they turned out so good that I will do it that way again.

Here is my version of the Chocolate and Peanut Butter Chip Cookies

What you need:

2 1/4 cups all-purpose flour
1 t baking soda
1 t salt
2 sticks (1 cup) butter, softened
2 large eggs
1/2 cup white sugar
1/2 cup packed brown sugar
1 1/2 t vanilla extract
1 1/2 cups of semi sweet chocolate chips
1/2 cup of peanut butter chips

What you do:

Preheat oven to 375°

Combine flour, baking soda and salt in small bowl and mix thoroughly with a whisk or sift together.

Beat butter, white sugar, brown sugar and vanilla extract in large bowl until creamy.

Add eggs, one at a time, beating well after each addition.

Mix in the flour mixture in three parts.  Then stir in chips by hand.

Drop small spoonfuls onto an un-greased baking sheet. (I use a scoop to make sure that they are all the same size, that way they bake evenly)

Bake for 8-10 minutes or until golden brown.

Cool on wire racks.

Try not to eat them all in one night.

The recipe made three dozen and that was minus the large amounts of cookie dough that was consumed by someone in the house.  We will not name any names.

What is your favorite chocolate chip cookie recipe?

Chocolate Dipped Peanut Butter Pretzels

I am sure there is a really cute way to turn these yummy treats from Stephanie's Kitchen into a Halloween treat, but I can't think of any right now because I am too busy drooling:

If you add a little caramel to this it is my favorite candy in the world, a Take 5 bar. You can get the recipe for these yummy ditties here.

Chocolate Peanut Butter Cookie Treats

I haven't decided if this cookie from Betty Crocker is brilliant or evil:

You basically make a batch of peanut butter cookies, let them cool, and then coat them the same way you would coat cereal to make puppy chow/muddy buddies/whatever you call it.

You take chocolate chips, peanut butter, and butter, melt it together, poor it over the cookies and then toss them in a bag of powdered sugar.

I am going to post the recipe, but I am not recommending actually making it. I am pretty sure I am leaning towards evil.

Chocolate Peanut Butter Cookie Treats

2009 Betty Crocker Prize Winning Recipe

Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Coating
1 cup semisweet chocolate chips (6 oz)
1/4 cup butter or margarine
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 to 2 cups powdered sugar
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1. Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
2. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
3. Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on High 1 minute to 1 minute 30 seconds; stir until smooth. Stir in vanilla.
5. Place 1 1/2 cups powdered sugar in 1-gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour 1/3 of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and 1/2 of remaining chocolate mixture; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.

Peanut Butter Fudge Brownies

Because I have taken a personal vow to post every yummy recipe that combines chocolate and peanut butter, I give you Peanut Butter Fudge Brownies from Sunday Baker:


What you need:

1-1/2 sticks unsalted butter
semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour

1 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract

7 oz. semi-sweet chocolate-can use chocolate chips (will be used for frosting layer)

What you do:

Line a 13x9" pan with foil and spray or butter. Preheat oven to 325 degrees. Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth, just a few minutes. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool completely.

Peanut Butter Layer:Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla:

Spread frosting over cooled brownies. Put into fridge for an hour or two to cool and set this layer

Chocolate Ganache Frosting:
Stir 7 oz. chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Spread chocolate ganache over the cooled peanut butter, smoothing as you go. Chill until set, about 1 1/2 hours. Cover and keep chilled. When cutting, use the foil as an aid to help you loosen brownies from pan. Bring to room temperature before serving.

One more for the night...peanut butter/chocolate/banana

This one came from the Chocolate Peanut Butter Gallery. Where else?

Banana Chocolate Chip Cake with Peanut Butter Cream Cheese Icing
from Crescent City Cooking by Susan Spicer (buy this book!) - pg. 332
Makes 8-10 servings, or 18 cupcakes

Ingredients
2-1/2 cups cake flour
3/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 cups mashed ripe banana
1 1/2 tsp pure vanilla extract
3/4 cup buttermilk
1/4 pound plus 4 Tbsp (1-1/2 sticks) butter for greasing
1 cup sugar
3 eggs
3/4 cup semisweet chocolate chips
chocolate chips or sweetened dried banana chips, for garnish

Directions
1. Preheat the oven to 375 F. Butter and flour two 8-inch round cake pans or line cupcake tins with paper liners.
2. Sift the cake flour, baking powder, baking soda, and salt together in a large bowl. Whisk together the banana, vanilla, and buttermilk in a medium bowl. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well mixed.
3. Add the dry ingredients and banana mixture to the butter mixture in three alternating stages (dry, wet, dry), ending with the dry. Fold in the chocolate chips.

4. If making a cake: Divide the batter between the pans and bake for about 25 minutes, or until springy in the center. Allow cakes to cool in pans for about 10 minutes. Run a knife around the rim of the pan to loosen cake, then invert to release cake. Cool completely on wire racks. Spread icing between the layers, and on the top and sides of the cake. Sprinkle with chocolate chips, if desired.

4. If making cupcakes: Fill each cupcake liner almost all the way full, leaving 1/4 inch at the top of each and bake for about 19 minutes, or until a toothpick comes out clean. Allow cupcakes to cool in pans for about 10 minutes, then invert to release. Cool completely on wire racks. Spread icing on each cupcake and garnish with chocolate chips or sweetened dried banana chips.

Cupcakes should be kept in the fridge, but taste better at room temperature so take em out a few minutes before devouring.

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Peanut Butter Cream Cheese Icing
Makes about 2-1/2 cups, enough for 1 two-layer cake or 18 cupcakes

Ingredients
1/2 cup creamy peanut butter
1 (8 oz) package cream cheese, softened
1-1/4 cup confectioner’s sugar, sifted
1/2 tsp vanilla extract

Directions
1. Cream the peanut butter and cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.