Tag Archives: Peanut butter

Peanut Butter Swirl Brownies

26 Feb

Peanut butter swirl brownies02  My favorite baked dessert.  Period.


  • 1 1/3 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup butter or margarine, softened
  • 1/4 cup milk
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup peanut butter
  • 2/3 cup peanut butter chips
  • 2/3 cup baking cocoa
  • 2/3 cup semisweet chocolate chips

Heat oven to 350ºF. Grease 9x13x2 inch pan. Mix white and brown sugars, butter, milk and eggs in medium bowl. Stir in flour, baking powder and salt.

Divide batter in half (about 2 cups plus 2 tablespoons for each half). Stir peanut butter and peanut butter chips into 1 half. Stir cocoa and chocolate chips into remaining half.

Spoon chocolate batter into pan in 8 mounds, checkerboard style. Spoon peanut butter batter between mounds of chocolate batter.

Gently swirl through batters with knife for marbled design.

peanut butter swirl brownies4

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely about 1 hour. For 32 brownies, cut into 4 rows by 8 rows.

Peanut butter swirl brownies01

Recipe from Betty Crocker Cookie Cookbook

Photos by me, My Little Food Spot

Gluten-free Peanut Butter Chocolate Chip Cookies

26 Sep

The majority of gluten-free baked goods are “good” in name only.  My grandma and aunt suffer from celiac disease and so are always trying new dishes and desserts.  Most of the time I pass.  These have become one of my grandma’s staples, so, after tasting them many times, I finally had to get the recipe.  I don’t require a gluten-free diet and still choose to bake AND eat these.  My grandma’s only note on their preparation is to make sure you allow them to cool on the pan.  Without flour, they crumble easily, especially while warm.


  • 1 cup chunky peanut butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp. baking soda
  • 1 cup semi-sweet chocolate chips

Combine ingredients. Place in balls on a baking sheet.  Use the back of a fork to flatten slightly with a criss-cross pattern and bake at 350F for 8-10 minutes.  Allow to cool before taking them off the baking sheet.

Makes about 2 dozen.

Recipe from my Grandma Ruth

Photo from drexeliuschocolates.com

Homemade Snickers

22 Feb

These were a big hit at my house.  And bunco.  And my grandma’s.  If you have a nut allergy, I am SO sorry.  The four different layers need to cool in between adding new layers, so you need to allow for that in the total preparation time, but each layer is so easy to make so that the time actually spent in the kitchen is so worth the result.  I would even go so far as to say it is beyond worth the result.  So yummy.

For bottom chocolate layer

  • 1 1/4 cups milk chocolate chips
  • 1/4 cup peanut butter

Thoroughly grease your 9×13 baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

For nougat layer

  • 1/4 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cups marshmallow fluff
  • 1/4 cup peanut butter
  • 1 1/2 cups salted peanuts, roughly chopped
  • 1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

For caramel layer

  • 1 14-ounce bag of caramels
  • 1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

For top chocolate layer

  • 1 1/4 cups milk chocolate chips
  • 1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Note: for easiest results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

Recipe taken from How Sweet Eats

Photo by mylittlefoodspot


11 Jul


  • 1 cup sugar
  • 1 cup white corn syrup
  • 1 cup crunchy peanut butter
  • 6 cups Rice Krispies
  • 6 oz milk chocolate chips
  • 6 oz butterscotch chips


1. Bring sugar and syrup to a boil.  Add peanut butter and stir.  Mix in Rice Krispies.  Pat into a buttered 9 x 13 inch pan.

2.  For frosting, melt the chocolate and butterscotch chips together.  Smear them on the bars and allow to cool.

Puppy Chow

11 Jul


  • 3/4 cup peanut butter
  • 1 cup semisweet chocolate chips
  • 1/4 cup butter
  • 8 cup Crispix cereal
  • 2 cup powdered sugar


1.  Melt the peanut butter, chocolate chips and butter.
2. Pour over the Crispix in a large bowl and stir well.
3.  Pour the powdered sugar into the bowl, cover with lid or press’n seal and shake well to coat evenly.