Peanut Butter Bars {just like Reese's PB cups}

• These are super yummy, super easy, and truly taste just like a Reese's Peanut Butter cup! {Seriously they do!}
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• 1 cup butter or margarine, melted (I used 1 1/2 cup the second time I made these and it was just fine!)
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups milk chocolate chips
• 4 tablespoons peanut butter
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• In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of a 9x13 inch pan and refrigerate for 2 hours.  In the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Layered Reece's Peanut Butter Cake

When I saw this recipe on one of my favorite food blogs, The Picky Palate, I knew I simply had to make it. There are very few people in my life who do not absolutely LOVE Reece's Peanut Butter Cups which made this cake an absolute necessity for me to try out. Don’t let the recipe list fool you, it’s got lots of ingredients and steps, but is not difficult at all!

Cake:
4 T unsalted butter

1 cup all purpose flour

1/4 t baking soda

1/4 t baking powder

1/4 t salt

1/2 cup tightly packed brown sugar

½ cup creamy peanut butter

1 large egg

1 egg yolk

1/4 cup sour cream

1/4 cup hot water

1/2 t pure vanilla extract

1/2 cup chocolate chips

Filling:
8 oz softened cream cheese

½ cup powdered sugar

¼ cup creamy peanut butter

2 packages Reece's Peanut Butter Cups, chopped

Chocolate Ganache:
1 cup semisweet chocolate chips

¾ cup heavy cream

2 T unsalted butter

Cake: Preheat oven to 325 degrees. Grease two 9 inch round pans. Combine flour, baking powder, baking soda, and salt. Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides and mix for another minute. Add half of the flour mixture and mix until incorporated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the peanut butter and chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined. Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 15 minutes. Let cool completely.

Filling: Place cream cheese, powdered sugar, and peanut butter into a medium bowl. Stir until smooth. Once cakes are cooled, spread cream cheese over bottom of one of the cakes. Top with 2nd cake.

Ganache: Place chocolate chips into a medium mixing bowl. Place cream and butter into a small saucepan over medium heat. Heat cream and butter until just boiling. Remove and pour over chocolate chips. Let sit for 3-5 minutes then stir until smooth.

To Assemble: Place layered cake on a wire rack. Place rack on top of a cookie sheet so that the extra chocolate has a place to drip onto. Pour chocolate ganache over cake and using a narrow metal spatula, quickly pared it evenly over the top and sides of the cake. Garnish with chopped peanut butter cups in center of cake.

Peanut Marbled Chocolate Cake

Cake:
1 box yellow cake mix- reserve 1 cup
¾ cup water
1 cup fudge ice cream topping
2 eggs

Filling:
1 cup dry cake mix
½ cup peanut butter
1/3 cup water
¼ cup butter, softened
1 egg

Glaze:
1 box powdered sugar
2 T cocoa
2 T peanut butter
2-3 T milk
½ t vanilla

Preheat oven to 350 degrees. Grease 9 x 13 inch pan with cooking spray. Reserve 1 cup cake mix. In large bowl blend cake mix, water, topping and eggs. Beat 2 minutes on high. Pour 2 ½ cups batter in pan. In small pan combine filling ingredients and blend until smooth. Spoon over cake batter in pan. Cover with remaining batter. Marble by cutting thru 2 or 3 times in each direction with butter knife. Bake 60-70 minutes. Cool for 45 minutes. Mix all glaze ingredients together in mixing bowl until well blended. Frost cake.



Tomorrow's Daily Special: Baylor Cake :)

Peanutty Chocolate Truffles

This is an easy truffle recipe that I found on the back of a package of hot chocolate mix. Super sweet and super easy!


3/4 cup creamy peanut butter
1/4 cup butter or margarine, softened
1 t vanilla
1/3 cup hot cocoa mix
1 cup powdered sugar
1 cup finely chopped peanuts (or other nut)


Line baking sheets with wax paper. Beat peanut butter and vanilla in medium bowl until creamy. Combine cocoa mix and powdered sugar in another bowl. Stir into peanut butter mixture. Place peanuts in flat dish. Use cookie scoop to scoop peanut butter mixture into 1 1/2 inch balls; roll in peanuts to coat. Place on prepared baking sheets. Refrigerate till firm.


Tomorrow's Daily Special: White Chocolate Macadmia Nut Muffins

Sugar Free Peanut Butter Cookies

Since my dad has diabetes I am always on the lookout for sweet treats that are healthy for him to eat. I saw these on Paula Deen's show (I love Paula Deen) and just knew I had to try them. They are great, super easy, and I can't wait to make them for my daddy!


1 cup low fat peanut butter, creamy
1 1/3 baking sugar replacement (like Splenda)
1 egg
1 t vanilla


Preheat oven to 350 degrees. In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.



Tomorrow's Daily Special: Crock pot Chicken Tortilla Soup

Chewy Chocolate Peanut Butter Cookies

1 pkg. (2-layer size) devil's food cake mix
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/2 cup peanut butter
1 egg
1/2 cup sugar
1/2 cup chopped walnuts or pecans


Preheat oven to 375 degrees. Place all ingredients except sugar and nuts in large bowl. Beat with electric mixer on low speed 2 min. Add nuts. Beat on medium speed an additional 2 min. or until well blended. Shape into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar. Bake for 8 min. or until edges of cookies are set. Cool 2 min. on baking sheets. Remove to wire racks; cool completely.


Tomorrow's Daily Special: Snicker's Salad

Snicker's Fudge

This is a time consuming candy but it is soooooo worth all the effort! It really does taste like a Snickers candy bar!

First Layer:

1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup peanut butter

Second Layer:

4 T butter1 cup granulated sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow creme 1/4 cup peanut butter 1 t vanilla 1 1/2 cups chopped salted peanuts

Third Layer:

14 ounce package caramel cubes 1/4 cup heavy cream

Fourth Layer:

1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter

First Layer:In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray or lined with non stick aluminum foil. Using a spatula spread the mixture to an even layer and place in the refrigerator until set.

Second Layer: In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring constantly. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use a spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

Third Layer: Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with a spatula. Place in the refrigerator until set.

Fourth Layer: In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.

Tomorrow's Daily Special: Frito Candy

Peanut Butter Cookie Truffles

Just about everyone in our family LOVES peanut butter so when I found this recipe, I knew they would become a family favorite!


1 (1 pound) package peanut butter sandwich cookies (like Nutter Butters)
12 ounces cream cheese, softened
2 T powdered sugar
1 t vanilla
2 (1 pound) packages of chocolate almond bark, melted

Line a rimmed baking sheet with parchment or waxed paper and set aside. In the work bowl of a food processor, process cookies until finely ground. Add cream cheese, powdered sugar, and vanilla; process till combined. Roll mixture into 1 inch balls and place on prepared baking sheet. Freeze for 15 minutes. Using 2 forks, dip balls in melted chocolate to cover. Placed coated balls on prepared baking sheet and let stand until chocolate sets. Store in refrigerator.



Tomorrow's Daily Special: Snicker's Fudge

Peanut Brittle Oatmeal Bars

Tony loves peanut brittle so when I saw this recipe, I knew I simply had to make it for him. I had high hopes for it and was NOT disappointed at ALL. What a great use for any peanut brittle you have lying around!

3/4 cup butter, softened
1 1/4 cups peanut butter
1 cup sugar
1/2 cup brown sugar, packed
1 t baking powder
1/2 t baking soda
2 eggs
1 t vanilla
1 1/4 cups flour
2 cups regular or quick cooking oats
1 1/4 cups crushed peanut brittle
8 ounces white baking chocolate, chopped

Preheat oven to 375 degrees. Line a 15 x 10 x 1 inch baking pan with foil, extending foil over edges of pan; grease foil. Set baking pan aside. Beat butter and 1/2 cup of peanut butter in a large bowl with an electric mixer on medium till well combined. Add sugars, baking powder, and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in oats and 1/2 cup of peanut brittle. Press dough on bottom of the prepared pan. Bake for 15 minutes. Center will not appear set; bars sink as they cool. Cool completely in pan on wire rack. Heat and stir white baking chocolate and remaining 3/4 cup peanut butter in a small saucepan over low heat until mixture is melted and smooth. Spread evenly over cooled mixture in pan. Sprinkle with remaining peanut brittle. Chill bars for about 30 minutes or until chocolate mixture is nearly set. Use foil to lift baked mixture from pan. Cut into bars. Store in refrigerator.

Tomorrow's Daily Special: Cake Mix Frosting