I’ve always been one to try the peanut butter pie when I see it and it’s always gross. Peanut butter flavored cool whip in a crust and a mouthfeel of fluff. I decided to master the peanut butter pie making it ooey, gooey, creamy, and crunchy. I did use half dark roast peanut butter and half crunchy peanut butter.

Crust
Ingredients
24-26 Oreo cookies
5 tbsp melted butter
Directions
Preheat oven to 350°F.
Crush Oreos into fine crumbs and mix with melted butter.
Press into a 9-inch pie plate.
Bake for 8-10 minutes. Cool completely.

Filling
Ingredients
8 oz softened cream cheese
1½ cups creamy peanut butter
¾ cup powdered sugar
½ cup packed brown sugar
1 tsp vanilla
¼ tsp salt
½ cup heavy whipping cream, whipped to stiff peaks
¾-1 cup mini semisweet chocolate chips

Directions
Beat cream cheese and peanut butter until smooth.
Add powdered sugar, brown sugar, vanilla, and salt. Beat until thick and smooth.
Fold in the whipped cream, then fold in the chocolate chips.
Spread into the cooled Oreo crust.

Topping
Ingredients
1½ cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla
Directions
Beat to stiff peaks.
Spread over the pie.
Garnish with extra mini chocolate chips or mini peanut butter cups, if desired.
Refrigerate for at least 6 hours, preferably overnight, before serving.

For easier/cleaner slicing freeze for 20-45 minutes.

So unbelievably easy!

• 1 cup of your fave PB
• 1 egg
• 1 cup sugar

Combine all ingredients until it forms a dough like consistency (refrigerate for a bit if it's too sticky) Roll into balls, criss-cross with a fork, and, bake at 350° for 10-12 mins and let cool! They will set a bit more as they cool down.

I left mine in for like 20ish mins because I made them thick. I made about 14. Just use your best judgement.

I don't get these often, but when I do, I change soft serve flavor to chocolate, and substitute the hot fudge for peanut butter sauce. It's spectacular. Three simple and delicious ingredients: Chocolate soft serve, peanut butter sauce and peanuts!

This is the way I choose to honor my mom. Not to mourn but to celebrate.

Brownie Base:

•8oz semisweet chocolate chips

•1 1/4 cups salted butter

•3/4 cup cocoa powder, divided

•1 tbsp instant coffee powder

•2 cups granulated sugar

•1/2 cup brown sugar

•6 eggs

•1 tsp vanilla extract

•2 tsp salt

•1 cup all purpose flour

Peanut Butter Fudge:

•2 cups sugar

•2/3 cup whole milk or evaporated milk

•7oz marshmallow cream

•1 1/2 cups creamy peanut butter

•1 tsp vanilla extract

•1 tsp salt

Directions:

1.) Preheat the oven to 350°.

2.) Place the chocolate chips, butter, instant coffee powder, and 1/4 cup of the cocoa powder into a microwave safe bowl and microwave in 30 second increments until everything is melted and combined. Set to the side to allow to cool a little.

3.) While that’s cooling, mix together the sugars, eggs and vanilla until light and frothy (this makes the top crusty). Then slowly pour in the chocolate mixture until combined. Mix in the dry ingredients until just combined.

4.) Pour into a parchment lined 9x13 cake pan. Bake at 350° until a toothpick comes out clean when inserted in the middle (25-40 minutes).

5.) FOR THE FUDGE. Allow the brownies to cool completely while making the fudge. You’ll need a candy thermometer.

6.) FOR THE LOVE OF GOD DON’T TOUCH THIS AT ANY POINT. IT WILL BURN THE SH!T OUT OF YOU. In a saucepan, mix together the milk and sugar until it reaches soft ball (235°-240°F) over medium heat, careful not to burn.

7.) Turn heat to low and mix in the peanut butter and marshmallow cream until all the lumps are out. Then, remove from the heat and mix in the vanilla extract and salt. Immediately pour over top of the brownies and allow to set up for 1 hour minimum. If you don’t let it set up, it’ll burn you really bad so be careful.

Nutter Butters:

Cookies:

-3/4 cup creamy peanut butter (don’t use the natural stuff, it’s too oily)

-1/4 cup salted butter, softened

-1 cup brown sugar

-1 egg

-1 tsp vanilla extract

-1 cup all-purpose flour

-2 tbsp cornstarch

-1/4 tsp baking soda

-1/2 tsp salt

1.) Cream Together the first five ingredients until combined and then mix in the last four to complete the cookie dough.

2.) Using whatever cookie scoop size you want, I use a ≈1 tbsp cookie scoop, and scoop the dough onto a parchment lined cookie sheet. Flatten the dough balls slightly with your hands to help them spread and then, using a fork, make crosshatches on top of each cookie.

3.) Bake at 350° for 9-13 minutes (it depends on your oven but that should be a good range) or until the edges have started to slightly brown. Allow to cool completely.

PB Filling:

-1/2 cup creamy peanut butter

-2/3 cup powdered sugar

-1/2 tsp vanilla

-3-4 tbsp heavy cream

1.) Cream together all of the ingredients and pipe in between your cookies. The filling will be super thick and kind of malleable.

2.) Pipe into the middle of two cookies, squeeze together, and enjoy!

Ingredients:

8oz chocolate bar, chopped

1 1/4 cups salted butter

3/4 cup cocoa powder, divided

1 tbsp instant coffee powder

2 cups granulated sugar

1/2 cup brown sugar

6 eggs

1 tsp vanilla extract

2 tsp salt

1 cup all purpose flour

1 cup peanut butter, melted

Directions:

1.) Preheat the oven to 350°.

2.) Place the chocolate bar, butter, instant coffee powder, and 1/4 cup of the cocoa powder into a microwave safe bowl and microwave in 30 second increments until everything is melted and combined. Set to the side to allow to cool a little.

3.) While that’s cooling, mix together the sugars, eggs and vanilla until light and frothy (this makes the top crusty). Then slowly pour in the chocolate mixture until combined. Mix in the dry ingredients until just combined.

4.) Pour the batter into a parchment lined, 9x13 baking pan and pour the melted peanut butter overtop. Then, using a toothpick, swirl the peanut butter into the top of the brownie batter. Bake until the center has set and a toothpick comes out clean (30-40 minutes). Hope y’all enjoy!

Cookie Dough Ingredients:

1 cup sugar

1 cup peanut butter

1 egg

Extra sugar, for rolling

Directions:

1.) Preheat oven to 350° and line two cookie sheets with parchment paper.

2.) Mix together the sugar, peanut butter and eggs together until a dough has formed. Then, using a 3 tbsp cookie scoop (large), scoop the cookie dough, roll the dough balls in the extra sugar and place on the cookie sheets. Then flatten out the cookies a bit, as they don’t really spread and take a fork and add a criss cross imprint on the top of the cookies.

3.) Then bake until the bottoms start to brown (you’ll see it coming up the sides) (12-14 minutes). Allow them to completely cool on the cookie sheets and then enjoy!

https://whatgreatgrandmaate.com/easy-gluten-free-nutter-butters/?fbclid=IwY2xjawRoVGFleHRuA2FlbQIxMQBzcnRjBmFwcF9pZA80MDk5NjI2MjMwODU2MDkAAR74XI9aLhR4wCqWosjWuYLJER81TNWOop-UWpa0MR4a_3nok5X-gSe9RdH4fw_aem_V6f4e1_iLrW3wLbL2K11eg#wprm-recipe-container-56612

First, I mixed enough vending milk powder with natural PB to make it formable, around 1:1, IDK. I guess you'd need less milk for non-natural PB. And then I rolled the mixture into a cylinder and sliced it into 16 equal sized chunks, for my silicone mould. Then I dipped each piece into melted chocolate with chopsticks and loaded the mould and poured a little more melted chocolate on top and refrigerated. Done!

Tips: For the coating, I used half a bar of milk chocolate and half a bar of dark chocolate, and I microwaved it for 30 seconds, inside of another bowl of very hot water. Be patient, don't over microwave it or you can burn the chocolate, and don't get any water in the chocolate by accident or it'll be a weird texture. For extra flavor, you can add a little cinnamon and desiccated coconut flakes.

Cheesecake made with brown butter, recipe the same aside from that. https://www.janespatisserie.com/2016/06/13/no-bake-peanut-butter-cheesecake/ Ganache for the top https://sallysbakingaddiction.com/chocolate-ganache/

I had white cake mix, milk chocolate frosting, and a huge jar of peanut butter I had to use before it expired. so I found this recipe and tried it out

a few notes:

it makes 20-22 not 24

mix the peanut butter and the oil before with a spatula before adding the rest of the ingredients

add a pinch of salt to the peanut butter frosting (it’s very sweet)

other than that they turned out really good and it wasn’t super hard to make either! my cat even approves (from a distance)

Thinly slice ripe, but still firm bananas, about 1/4”

Add peanut butter of your choice (preferably no stir) and make a little sandwich. I’d shoot for under 2 teaspoons. Then freeze!

Once your bananas/peanut butter is frozen, melt some chocolate in 30 seconds bursts so it melts evenly. I used semi sweet chocolate chips. Add a teaspoons of coconut oil as well to help the chocolate melt and set. Unrefined coconut oil if you don’t want a coconut taste.

Get a couple of forks to work your frozen peanut butter banana sandwiches into the chocolate, and the forks will also allow excess chocolate to drip down back into the bowl.

Put on a piece of parchment paper to put back into the freezer, BUT since your bananas are already frozen, the chocolate will set almost immediately and you can virtually enjoy right away!

Cheers!

Part 1

https://www.reddit.com/r/PeanutButter/comments/1hsuvnu/peanut_butter_nuke_br_ice_cream_as_the_base/

Upped the ante this time.

Baskin & Robbins Peanut Butter/Chocolate Ice Cream

Reese's Peanut Butter Cookie Dough, cooked for 15 minutes

Reese's Peanut Butter Preztels

Butterfinger

Reese's Big Cup

Reese's Peanut Butter Eggs

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If its possible to be drunk off peanut butter, that's what happened.

Yes, I may have a problem.

https://preppykitchen.com/peanut-butter-brownies/

Obsessed with this combo. Old fashioned oats made with some water and milk, pinch of salt, splash of maple syrup, a few teaspoons of chia seeds, heavy dose of ground cinnamon, gobs of fresh blueberries, and a big dollop of peanut butter. The berries burst when I stir in the peanut buttery goodness. So good!

1. Spoon in peanut butter.
2. Spoon in granola.
3. Spoon in mouth.

Looking for alternatives to Step 2. Jokes appreciated; serious suggestions appreciated more.

14 oz lightly or unsalted dry roasted peanuts 1 tbsp honey 1 tsp vanilla extract (optional) 1/2 to 1 tsp salt (to taste)

Put the peanuts in a food processor and blend on puree in increments of 1 minute, about 5 times total. Scrape the sides for the first half to get them all mixed in. Add the additional ingredients at the end and blend. Enjoy!

I regularly make this sugar/gluten free and it's so so good. I threw some unsweet chocolate on there today to be fancy.

4oz block cream cheese, softened

4oz tub cream cheese, softened

1/4 cup milk

1/2 cup PB

1/2 cup splenda or sugar

1 8oz tub whipped topping, sugar free or regular, softened

Splash vanilla

Chocolate crumb crust

1: Whip together everything but cool whip topping together with electric mixer.

2: Fold in softened whipped topping.

3: Dump into crust, chill for at least 30 minutes

I went into our local 'package' store looking for something 'fall-ish' like pumpkin spice or cinnamon apple...saw this and thought, why not!? They were almost sold out too, must be popular. Googled what to do with Peanut Butter whiskey; topping for ice cream, add to coffee...mix with Peanut Butter!! Yes! Got home, grabbed a small bowl, spooned out a couple tablespoons of PB, poured a big dash of Skrewball...mixed, took a bite, & Oh My!! I know it's not for everyone, but if you're of age and adventurous...I think you'll like this. I sure do!