Chocolate peanut Butter Wonder Bars

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Preheat oven to 350 degrees. Lightly spray on 13×9 baking dish with nonstick spray.

1-1/2 cups Chocolate graham cracker crumbs

1/2 cup butter, melted

1 (14ounce) can Sweetened condensed milk

1 cup peanut butter chips

1 cup semi sweet chips

1-1/3 cups flaked coconut

1 cup chopped walnuts

In a small bowl Β combine chocolate graham crumbs and butter toss till moistened. Press crumb mixture into the bottom of your prepared baking dish. Pour condensed milk evenly over crumb mixture. Sprinkle with peanut butter chips and semi sweet chips. Sprinkle coconut and nuts on top of your chips. press down lightly with a fork and bake for 25 minutes at 350 degrees or until coconut begins to become a nice toasty golden brown. Remove from oven and let cool. Cut into small squares and enjoy. πŸ™‚

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Bottoms Up Brownie Peanut Butter Pie

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Preheat oven to 350 degrees. Spray one tart pan with nonstick spray and set aside.

FUDGY BROWNIE CRUST

1/2 cup butter melted

1 cup sugar

2 cold eggs

1 tsp vanilla

1/3 cup cocoa powder

1/2 cup flour

1/4 tsp salt

1/2 tsp baking powder

1/4 cup semi sweet chocolate chips

1/4 cup peanut butter chips

Melt butter and stir sugar into butter. In a medium bowl add eggs and then add a little bit of your sugar mixture to eggs and beat with a wooden spoon so not to temper your eggs. Add rest of your butter and sugar mixture and stir till combined. Pour in vanilla and then add cocoa powder, flour, salt, baking powder and chips. Stir till combined and then place into your already prepared Tart pan and bake at 350 degrees for 33-38 minutes. Once toothpick removes from center of brownie tart clean let cool in pan on rack for 10 minutes. Remove from pan and cool completely.

PEANUT BUTTER FLUFF

1 package cream cheese softened

1/2 cup creamy peanut butter

1 cup powdered sugar

1 (8 ounce) tub cool whip

In bowl of stand mixer beat cream cheese, peanut butter and powdered sugar Β on medium speed until smooth. Fold in cool whip. Spread on top of your brownie tart crust and place in fridge while you make you whipped cream

WHIPPED CREAM

 

In a cold bowl with cold whisk attachment add

1/2 cup heavy whipping cream

1 Tbsp powdered sugar

1 tsp vanilla

beat until stiff peaks form

DECORATIONS

2 reeses peanut butter cup candy bars

1/4 semi sweet tiny chocolate chips

1/4 peanut butter chips

Decorate your tart and then place in fridge for at least 4 hours before serving. ENJOY πŸ™‚

Old Fashioned Peanut Butter Cookies

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1 cup sugar

1 cup Brown Sugar

1 Cup Peanut Butter

1/2 cup Shortening

1/2 cup Butter, softened

2 eggs, room temperature

2-1/2 cups flour

1-1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp salt

In bowl of stand mixer place sugar, brown sugar, peanut butter, shortening, butter and eggs. mix on low speen until combined well.

In a small bowl mix flour, baking soda, baking powder and salt. Add slowly to your sugar mixture mixing until just combined. Place bowl in fridge for 2 hours to firm up.

Preheat oven to 375 degrees.

Shape dough into 1 Tbsp. balls. Place on parchment paper covered cookie sheet. Flatten in a “criss-cross” pattern with a fork dipped into sugar.

Bake 9-10 minutes or until a light golden brown. Cool 5 minutes ON cookie sheet then remove to cooling rack and let cool completely. Makes about 5 dozen cookies. ENJOY!! πŸ™‚

Peanut Butter Oreo Cookies and Cream Cake

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Preheat oven to 350 degrees. Grease and flour two 9 inch round pans and set aside.

CHOCOLATE CAKE

2 cups sugar

1-3/4 cup flour

3/4 cocoa powder

1 tsp salt

1 -1/2 tsp baking powder

1-1/2 tsp baking soda

2 eggs room temperature

1 cup milk room temperature

1/2 cup veggie oil

2 tsp vanilla

1 cup boiling water

In bowl of mixer with paddle attachment add sugar, flour, cocoa powder, salt, baking soda and baking powder, mix till combined well. Add eggs, milk, oil and vanilla beat on medium for about 3 minutes. Bring one cup water to a boil and stir in by hand to batter mixture. Pour into prepared pans. Bake at 350 degrees, 25-30 minutes or until toothpick inserted in center comes out clean. Let cool in pans on rack for 10 minutes. turn out of pans onto racks and let cool completely.

 

COOKIES AND CREAM FILLING

8 ounces cream cheese, softened to room temperature

2 ounces butter,(1/2 stick) softened to room temperature

1/4 cup creamy peanut butter

1 tsp vanilla

12 peanut butter oreos, smashed to crumbs (I threw mine in my ninja blender)

1-2 Tbsp heavy cream

Place cream cheese, butter, peanut butter and vanilla in bowl of mixer and cream together. Add powdered sugar and mix until smooth. Fold in by hand cookie crumbs. Add Heavy Cream 1 Tbsp at a time blending as you go if your mixture is too thick. πŸ™‚

PEANUT BUTTER FROSTING

1 cup butter, room temperature

1 cup peanut butter

3 cups powered sugar

1/2 cup heavy cream

In bowl of mixer with paddle attachment add butter and peanut butter. Beat on medium till creamed together about 4-5 minutes. Add powdered sugar and beat until combined.Scrape down sides and cream and beat till fluffy and desired consistency.

ASSEMBLY

Lay one layer of cake on cake board. Fill with PB cookies and cream filling and then top with second layer of cake. Frost with peanut butter frosting and decorate with Peanut butter oreos!

ENJOY!! πŸ™‚

 

 

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Peanut Butter Cup Cake

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Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.

CHOCOLATE CAKE

2 cups sugar

1-3/4 cups flour

3/4 cup unsweetened cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs room temperature

1 cup milk

1/2 cup veggie oil

2 tsp vanilla

1 cup boiling water

In bowl of mixer place sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix until combined. Add Eggs, milk, oil and vanilla beat on low about 30 seconds and then beat on medium about 3 minutes. Add boil water and stir in by hand. Distribute batter evenly between two already prepared pans. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Place baked cakes on cooling racks for 10 minutes. Turn out of pans onto cooling racks and let cool completely.

CHOCOLATE PEANUT BUTTER FILLING AND GANACHE

1 cup chocolate chips

1 cup heavy cream

1/2 cup peanut butter

1/2 cup roughly chopped peanut butter cups

In a heat safe bowl place chocolate chips. In a small sauce pan place cream and on medium heat bring cream just to a boil. Pour over chocolate chips stirring with a wooden spoon till smooth. Add peanut butter and continue to stir till all is combined and smooth. Let cool completely. Once cool place about 1/4 of the chocolate peanut butter into a small bowl this will be you ganache layer, set aside. Add chopped peanut butter cups to the rest of the chocolate peanut butter mixture folding in.

PEANUT BUTTER BUTTERCREAM

1 cup butter, room temperature

1 cup peanut butter

3 cups powdered sugar

1/2 cup heavy cream

In bowl of mixer with paddle attachment, add butter and peanut butter. Beat on medium till creamed together about 4-5 minutes. Add powdered sugar and beat until combined. scrape down sides add cream and beat until fluffy and frosting consistency.

CHOCOLATE BUTTERCREAM

1 cup butter, room temperature

1/2 cup unsweetened cocoa powder

4 cups powdered sugar

1/4 cup heavy cream

Place all ingredients into bowl of mixer with paddle attachment and beat until desired consistency. Add more cream if needed.

EXTRA’s

Mini peanut butter cups

cake board

piping bag

Ateco piping tip #855

ASSEMBLY

Place 1 layer of cake on cake board. Fill with chocolate peanut butter filling and then place second layer of cake on top. Cover cake completely with chocolate peanut butter ganache that was reserved and cooled. Place in fridge for at least an hour to set. After removing cake from fridge cover completely in peanut butter frosting. Add chocolate frosting to piping bad and decorate top and bottom edge of cake. Decorate with peanut butter cups.

ENJOY!! πŸ™‚

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The chocolate peanut butter ganache layer before the peanut butter frosting. πŸ™‚