Sometimes you need a recipe that you know will turn out well 10 times out of 10. Every so often I have a baking weekend where things just don't go as planned. I'm notoriously bad at talking while I'm baking.

How many eggs did I put in?

Did I just accidentally combine step 3 and 4?

Did I already add the baking powder to this bowl of flour?

Cooking and multitasking I can do. Baking... forget it. I've had to throw out quite a few ruined batches of baked goods in my life, and life goes on.

Such was the case when I decided to make a cake for my friend's birthday in February. She was out of town over the weekend, so I was dead set on making the Milkbar Cake (yes, this one) to surprise her.

Long story short -- I ditched that idea after forgetting to order the multitude of specialty supplies and ingredients. But, I decided I would make her a yellow cake and a red velvet ice cream cake instead (2 cakes > 1 cake). The ice cream cake went into the freezer beautiful, but behind the closed door it managed to collapse into something reminiscent of a science fair volcano post-lava flow. It wasn't even salvageable. I don't exactly remember what happened to the other cake, but I do know that it didn't work out either.

With enough hours and money down the drain, I accepted that baking wasn't in the cards that day. That's where these come in. It's a combination of all great things: Oreos, peanut butter, marshmallow and chocolate. These also have the added perk of keeping well, being easy to store/stackable, and being great for decorating. Wins all around!

They are perfectly crunchy, chocolaty, gooey, salty and sweet. I make them fairly frequently because they're such a hit, and they save me the risk of distress caused by failed baking projects. You can also make as many or as few as you'd like. Shoot, you could even have a craving hit and whip up a few for yourself on a whim.

I'm crossing my fingers Oreo to comes back out with their football shaped Oreos for football season because these would become my go-to tailgate baked good. In the meantime, they're perfect for every other time of year as well!

Chocolate Covered Fluffernutter Oreos
Recipe from Something Swanky

Ingredients *
Marshmallow Cream or Fluff
Oreos
Smooth Peanut Butter
Melting Chocolate

Directions

1. Split Oreos in half horizontally, making sure to keep the halves of each Oreo together so that final product ends up with exactly one Oreo's worth of cream filling. It doesn't matter if filling ends up on both sides of the split Oreo. 
2. Spread a teaspoon of marshmallow fluff on one side of the Oreo. 
3. Spread a teaspoon of peanut butter on the other.
4. Press sides together and place on a plate. Repeat until you have your desired quantity. Put plate of Oreos in the freezer for no more than 10 minutes.
5. Place a sheet of wax or parchment paper on a baking sheet.
6. Melt the chocolate in a microwave safe bowl until smooth and fully melted.
7. Remove Oreos from freezer, and press any filling that has come out around the edges back into the Oreo to ensure it is smooth on all sides.
8. One at a time, place Oreo on a fork or candy dipping tool and dip, making sure the Oreo is completely covered on all sides by flipping it into the chocolate or completely submerging it. Once fully coated, tap the edge of the dipping tool slightly on the edge of the bowl to remove air bubbles and excess chocolate. If you are making a large batch, you may need to remove about 10 Oreos at a time, and leave the rest in the fridge so that they stay cool.
9. Slide each Oreo onto the baking sheet, being sure to smoothly remove the fork or dipping tool from underneath (don't just clunk it down!). The melting chocolate will dry quickly, so complete this process with a little pep and move on to the next one.
10. If topping with sprinkles or chocolate chips, add these immediately after dipping each Oreo. Otherwise, after making all of the Oreos, add melted chocolate to a small ziplock bag, cut off a tiny section at the bottom corner of the bag, and drizzle Oreos with melted chocolate. 
11. Allow to cool for 10+ minutes. Cookies may be stored in airtight container for 2-3 weeks.

*Note: Because you can make as many or as few of these as you'd like at a time, I did not specify exact amounts for the ingredients. You only need a teaspoon of peanut butter and a teaspoon of fluff for each Oreo, so chances are you will run out of Oreos before running out of either of those during the recipe.

The cast of characters.

The terrible picture above shows what to do if the marshmallow runs over the edges after freezing. Press everything back in the round and place the sides back together. Voila!

Tap tap tap.

Did I mention that entire story is from February? That is how behind on my posts I am! Here are the decorated Oreos.

I tend to think of Sundays as my baking day. I also tend to think of Sundays as my lazy day. Aside from the Sunday Scaries (click here if you'd like a full explanation), Sundays are a great day for recovering, relaxing and enjoying that you have less obligations than you did on Saturday. The chaos of the Sunday grocery shopping experience completely interferes with my laziness and my overall relaxed state-of-mind. Next thing you know, I've put off grocery shopping and it's too late to bake and take pictures of things.

That's where a recipe like this comes into play. There are few things better when preparing to bake than finding a recipe and realizing you have all of the ingredients on hand. There are very few things better than realizing this, and then discovering the delicious recipe you want to make only takes five minutes to prepare. This is my second five-minute recipe post in a row. Obviously I'm all about time-savers this summer!

I've made this recipe three times in the past few weeks. It is incredibly easy, and the cookie cups are gooey, flavorful, and, if they last you this long, will still taste good even after a few days in. The other day I made them when I got home from work at 6pm, worked out and still made it to a dinner at 8pm (with freshly baked cookie cups, no less!). How many homemade desserts can you do that with?

Try them out. Fall in love with them. Embrace the laziness of Sundays by avoiding the grocery store and eating these on the couch. That's how you get your summer beach body, right?

Peanut Butter Chocolate Chip Cookie Cups
Recipe from Averie Cooks

Yield: 12 cookie cups
Prep Time: 5 minutes
Cook Time: about 11 to 12 minutes
Total Time: about 30 minutes, for cooling

Ingredients:

1/2 cup unsalted butter, melted
1 large egg
3/4 cup light brown sugar, packed
1/2 cup creamy peanut butter (I recommend storebought and not homemade which is much runnier)
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
pinch teaspoon salt, optional and to taste
1 1/2 cups semi-sweet chocolate chips, divided

Directions:

1. Preheat oven to 350F and spray a 12-count standard-sized muffin pan extremely well with floured cooking spray or grease and flour the pan (I prefer cosmetically to not use liners); set pan aside.
2. In a large, microwave-safe mixing bowl, melt the butter, about 1 minute on high-power.
3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, peanut butter, granulated sugar, vanilla, and whisk until smooth.
4. Add the flour, baking soda, optional salt, and stir until just combined; don't overmix.
5. Stir in 1 1/4 cups chocolate chips; reserve remainder to place on cookie tops before baking.
6. Distribute dough equally among the 12 muffin pan cavities; each will approximately be filled to about three-quarters full. The cookies don't rise much (nothing like muffins) so it's okay if dough seems high in the cavities.
7. Evenly divide remaining 1/4 cup chocolate chips by placing a few chips on each cookie top, which creates a nice visual appeal.
8. Bake for 11 to 12 minutes, or until tops have set and are pale golden. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Depending on your climate, muffin pan, brand of ingredients, taste preferences, etc. baking times will vary. Watch your cookies and not the clock; bake until done. Allow cookies to cool in pan for at least 15 minutes before removing them. If they have stuck to the pan, gently wedge the tip of a soft spatula into the muffin cavity to dislodge the cookies, rather than rimming with a knife so you don't scratch your pan. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

I've never had a fluffernutter sandwich. It sounds like something that would be right up my alley, but I think I may have missed the window of time where making a sandwich out of marshmallow fluff and peanut butter was acceptable. It's possible I missed out on some essential part of youth. On the other hand, I've had enough peanut butter sandwiches and recipes with marshmallow fluff to have a pretty good idea of what it would taste like. 

So, when I saw these Chocolate Chip Fluffernutter Bars on Back for Seconds I was all for it. As I've said before, I prefer cookies to bars because a lot of bar recipes are dry and crumbly. Not this one. I obviously couldn't wait long enough for them to completely cool before digging in (you can tell by looking at her photos versus mine), but they were still the perfect consistency even the next day. I couldn't tell you how they fared on day three due to the fact that only an empty pan remained. Whoops.

I added semi-sweet chunks instead of the chips which took the chocolate factor up a notch. I used to use the Nestle Chunks all the time until for some reason they disappeared from the shelves of my local grocery stores (just like Rainbow Chip Icing - RIP). Thankfully there is a small corner store by my house that still has them, so I grabbed a bag for these bars. One of my roommates usually hates peanut butter desserts--strange, I know--but even she liked these. I think I managed to have 10 different taste-testers in the 36 hours after I made them, and everyone gave them a thumbs up.

Enjoy!

Chocolate Chip Fluffernutter Bars
Slightly adapted from Back for Seconds

Serves 32

Ingredients
1 cup unsalted butter (softened) 
3/4 cups creamy peanut butter 
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
2 1/4 cups all purpose flour
2 cups semi sweet chocolate chips or chunks
1 3/4 cup mini marshmallows

Directions
Preheat oven to 350
In a mixing bowl cream together the butter, peanut butter, and sugars. Add the eggs, one at a time, mixing briefly after each. Add in vanilla. Slowly mix in salt, baking soda, and flour until just incorporated.
With the mixer on low or with a spatula, gently mix in marshmallows and chocolate chips for just a few seconds until they are distributed throughout the batter.
Spread into a greased 9x13" pan and bake for 20 minutes or until lightly browned on the edges. You will think it needs more time because the center will slightly jiggle, but rest assured, it's done! It will set after cooling completely. Do not overbake.
Cool completely and cut into squares. Store in a tightly sealed container. 

Ingredients

• 1 cup unsalted butter (softened)

• 3/4 cups creamy peanut butter

• 1 cup brown sugar (packed)

• 1/2 cup granulated sugar

• 2 eggs

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 2 1/4 cups all purpose flour

• 2 cups semi sweet chocolate chips

• 1 1/2 cup mini marshmallows

Directions

Step 1

Preheat oven to 350 In a mixing bowl cream together the butter, peanut butter, and sugars. Add the eggs and mix again. Gradually mix in salt, baking soda, and flour just until incorporated. Gently mix in marshmallows and chocolate chips. Spread into a greased 9x13" pan and bake for 20 minutes or until lightly browned on the edges. The center will jiggle slightly from the marshmallows but it will set after it cools - do not over bake. cool completely and cut into squares. Store in a tightly sealed container.

Read more at http://backforsecondsblog.com/2014/03/fluffernutter-chocolate-chip-bars/#Dxj3G4h0kvAITkKt.99

I'm sorry to put up two peanut butter recipes in a row, but the proportion of peanut butter recipes I make to other recipes is so high that this sort of thing is inevitable...and these cookies are amazing, so you need them in your life sooner rather than later.

Back when my metabolism was still going strong, I used to love Lofthouse cookies. I realize I haven't really cut back on my cookie consumption since then, but somehow making homemade cookies instead of store bought helps me justify eating a cookie or two a day (I wish I was lying). The amazing thing about Lofthouse cookies is the incredible, inexplicably soft cookie paired with the overly sweet and amazing frosting. If you can't think of what they look like, here's the website for reference. If you've never them, go to your grocery store immediately and buy the ingredients for this recipe as well as a box of the real deal. It's not excessive. It's just necessary.

Anywho - I've never had a bad batch. They literally melt in your mouth. I'm not sure if it's some sort of preservative that we've never heard of, or just plain magic makes the cookies so soft, but I wouldn't want the Lofthouse elves (or equivalent) to change a thing.

Averie, being the queen of all things delicious, came up with this copycat recipe to try to achieve that same combination of soft (not underdone) cookie and sweet, creamy frosting. As she acknowledges, they aren't exactly like Lofthouse cookies, but they are still incredible. I prefer everything cooked no more than the amount of time called for in the recipe, and usually a little less depending on the recipe. Cooking time is essential with this recipe. Some people like crispy cookies. I get that. This is not the recipe to tweak to make them crispy. Because of the ingredients they will not get crispy. Instead they will just be dry, and no one wants that. I cooked mine about nine minutes for a full cookie sheet. I also love the idea to freeze this cookie dough for quick baking at a later date. Enjoy!

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting
Recipe from Averie Cooks 
Yield: about 13 medium cookies
Prep Time: 15 minutes
Cook Time: about 8 minutes
Total Time: 3+ hours, for dough chilling

Ingredients:

Cookies

1 large egg
1/2 cup unsalted butter (1 stick), softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
1 3/4 cups cake flour (no substitutions)
2 teaspoons cornstach
1/4 teaspoon baking powder
1/4  teaspoon baking soda
pinch salt, optional and to taste
one 10-ounce bag Reese's Peanut Butter Chips (about 1 2/3 cups)

Peanut Butter Frosting
1/3 cup creamy peanut butter (use Peter Pan, Jif, Skippy, etc. -- Not homemade or natural PB because they'll separate and so will the frosting)
1/4 cup unsalted butter (half of 1 stick), softened
1 1/2 cups confectioner's sugar
pinch salt, optional and to taste
splash cream or milk, if needed to achieve proper consistency
chocolate sprinkles, optional for garnishing

Directions:

1. For the Cookies - To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
2. Stop, scrape down the sides of the bowl, and add the next 5 ingredients (through optional salt), and mix on low speed until just incorporated, about 1 minute; don't overmix.
3. Add the peanut butter chips and mix until just incorporated. Dough will be on the sticky and tacky side.
4. Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 13). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool. Allow cookies to cool on the baking sheet  for about 5 minutes before transferring to a wire rack to finish cooking. Meanwhile, make the frosting.
6. For the Peanut Butter Frosting - To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), combine the peanut butter and butter, and beat on medium-high speed until light and fluffy, about 3 minutes.
7. Slowly add the sugar, optional salt, and mix until frosting comes together.
8. Add a splash of cream or milk as necessary to achieve desired consistency.
9. Add a generous dollop (about 2 tablespoons) to each cookie, and smooth it as desired with a knife or spatula.
10. Optionally garnish with sprinkles or chocolate chips. Serve immediately.

Note from Averie: Cookies will keep airtight at room temperature for a few days or in the refrigerator for up to 1 week. I'm okay with leaving buttercream frosting at room temperature for a couple days; if you aren't, refrigerate the cookies, knowing they'll dry out more. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

I love it when someone else makes a dessert that I try and immediately know I need to make myself. It takes the guessing out of whether the final product is going to be good or bad, and if it's not great I can go ahead and save myself the time and money of making it. I have zero shame asking people for recipes, which I'll admit is sometimes awkward since people get very protective over these things. Thankfully my roommate and fellow peanut butter lover Brooke finds recipes in a lot of the same places I do, so getting this one wasn't an issue. Had I tried this fudge and not been able to get the recipe, I would've known forevermore that my peanut butter game was not up to par.

Brooke gave the majority of her batch of fudge away, and yet somehow we still were snacking on it for a week. I made another batch the same day that we finished the last piece of hers. So much for even pretending to eat healthy.

It'd be hard for this fudge to be any easier.  The only part about the recipe that's not ideal is getting to four cups of sifted powdered sugar...and really that's only because my patience with sifting usually goes out the window around two cups. The payoff is amazing, though. I think most people put considerably more effort into making fudge, and all of those other fudge recipes pale in comparison to this one. It's rich, creamy, delicious and the perfect consistency. We both used mini Reese's cups, which I highly recommend, but I plan on making this fudge often enough that I'll try other variations as well. Brooke and I have already decided on M&Ms for next time--maybe even peanut butter M&M's. I honestly might die of food bliss with that combination.

When cutting fudge, I like to use a hot knife so I can get a perfect line. Once the fudge is cold this is not a necessity, but I find it helps. Run a knife under hot water, quickly dry it off and start cutting. Once the knife cools down repeat this process. I suggest cutting small fudge squares, maybe an inch across. Keep the fudge in the refrigerator.


Side Note: If you count the optional ingredients it's six ingredient fudge instead of four ingredient fudge. Since you may or may not be adding the optional ingredients, I've labeled it 4 ingredient fudge anyways. It sounds better, don't you think?


4 Ingredient Fudge
Recipe from Sally's Baking Addiction

Ingredients: 

• 1 cup (250g) creamy peanut butter*
• 1 cup (2 sticks or 230g) unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt (optional)
• 4 cups (460g) sifted confectioners' sugar*
• 3/4 cup add-ins, such as chocolate chips, peanuts, or Reese's Peanut Butter Cups (optional)

Directions:

Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides to lift the finished fudge out.

Melt the peanut butter and butter together in a large bowl. I prefer to slice the butter to make melting easier. Stop the microwave and stir the mixture every minute until completely melted and smooth. Remove from the microwave and stir in the vanilla using a large rubber spatula or wooden spoon. Add the salt if you prefer a salty/sweet fudge. Add the sifted confectioners' sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm.

Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily. Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.

Store fudge in an airtight container in the refrigerator for up to 1 week. Fudge may be frozen for up to 2 months. To thaw, simply transfer to the refrigerator for 2-4 hours.

*Sally also mentions to use store-bought peanut butter. I am a peanut butter purist, so I never mess with the natural or homemade stuff, but for those who do, ditch that for this recipe. You also must, must, must sift the sugar. This is key to the smooth creaminess of the fudge.

I think everyone needs a few easy snack-sized desserts in their repertoire. This recipe is my new favorite, and I'm almost positive it'll be yours as well. 

Salty and sweet is the perfect combination. Two mini pretzels sandwiching a peanut butter/brown sugar/powdered sugar mixture and dipped in chocolate. It's the ideal manifestation of salty and sweet, and you literally have to pry yourself away from them. It doesn't help that they are bite sized. Seriously, they are too good.

I first made these a week and a half ago and I've made them three times since then. I just made another batch tonight and doubled it, so I guess that's four. I've been in England for the past week where apparently it's not so easy to find pretzels. I had to search three different grocery stores for them. Another interesting thing I've observed in England--none of the chocolate seems to be sold in bulk. I've had to either buy chocolate bars to melt down or 100g bags of chocolate chips (about a cup).  I usually work from a Costco sized bag of chocolate chips, so 100g bags seem a bit absurd, but then again, I guess a 72oz bag is even more absurd.

Another great thing about this recipe is that it is incredibly easy. The sandwiches require zero baking and zero baking skill. My apologies to your summer diets, but you're welcome for all the people who will love you for bringing these to cookouts, potlucks, etc. I have no idea who to give credit to for this amazing recipe because it's all over the internet, but whoever came up with this was a genius.

Enjoy!

Chocolate Dipped Peanut Butter Pretzel Sandwiches

Makes 45-55

1 Cup Creamy Peanut Butter

2 Tablespoons Softened Butter (unsalted or salted) 

3/4 Cup Brown Sugar

3/4 Cup Powdered Sugar

1/2 Teaspoon Vanilla Extract

1 1/2 Cups Semisweet Chocolate (dark, milk, or bittersweet work as well!)

One Bag Salted Pretzels 

1. Beat the peanut butter and butter until smooth and creamy.

2. Add the brown sugar, powdered sugar and vanilla and beat until smooth.

3. Roll peanut butter mixture between your hands into tablespoon balls (approximately...or roughly the size of a cherry), and sandwich between two pretzels. Place all pb sandwiches on a plate in the freezer for roughly 20 minutes.

4. While pretzels are in the freezer, melt the chocolate chips in the microwave or a double boiler until smooth and melted.

5. Line a baking sheet with parchment paper.

6. Remove pretzels from the freezer, and dip half of each sandwich into the melted chocolate. Place on parchment. If you want to decorate them with mini chocolate chips do it right after dipping so that the chocolate hasn't had a chance to harden. Chocolate drizzle also looks nice over the dipped side.  Store in refrigerator until ready to serve. If you want to speed up the hardening process put the pretzels in the freezer for 15-20 minutes.

Any dessert that combines peanut butter, chocolate and cream cheese is probably going to be a winner in my book. I also love the Reese's minis. I'm on a kick where I try to incorporate them into as many recipes as possible. Whoever had the idea to make the "minis" line of chocolate candy was onto something. Most people would've stopped at the Reese's miniature cups, but then someone said, how about we make them even smaller and just call them minis!? At least that's how I imagine that happening. Who knew that mini and miniature could be different. I'm not ashamed to admit I looked at the Reese's website to see if there were any other Reese's varieties I was missing out on. I guess this is what my life has come to.

These Peanut Butter Cup Pretzel Cheesecake Bars incorporate all of my favorite things. The pretzel crust is also a great spin on some of the other cheesecake bars I've made before. It comes together very easily, especially if you have a Magic Bullet or some blender of that sort to grind up the pretzels. I feel like sometimes in recipes that call for an 8x8 or 9x9 pan there's barely enough to share, but because these are so rich they can be cut into smaller pieces. I brought some to my office and shared some with friends. Great reviews all around!

Peanut Butter Cup Pretzel Cheesecake Bars
Recipe from Sally's Baking Addiction

Sally's notes: Baking a cheesecake as bars is so much easier! This recipe makes 16 cheesecake bars.
Store bars in a covered container for up to 10 days in the refrigerator. Recipe can easily be doubled and baked in a 9x13-inch pan, baking time will vary - about 45-55 minutes.

Ingredients

Pretzel Crust
• 1 and 1/2 cups (120 grams) very finely ground salty pretzels (about 3 cups whole pretzels)
• 3 Tablespoons (35 grams) granulated sugar
• 7 Tablespoons (100 grams) unsalted butter, melted
Peanut Butter Cheesecake Filling
• 16 ounces (448 grams) cream cheese, softened to room temperature (not fat free)
• 1 large egg
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (125 grams) creamy peanut butter
• 2 teaspoons vanilla extract
• 10 regular sized Reese's Peanut Butter Cups, chopped (or 30 minis) 
Chocolate Drizzle
• 1 Tablespoon (15 grams) creamy peanut butter
• 1/4 cup (45 grams) chocolate chips

Instructions

1. Preheat oven to 350F degrees. Line bottom and sides of an 8x8 or 9x9 baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
2. For the crust: In a food processor or blender, pulse salty pretzels into a fine crumb. See photo above for how it will look. Stir the pretzel crumbs, sugar, and melted butter together in a medium sized bowl. Press evenly into the lined pan. Bake for 10-12 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.
3. For the filling: Beat cream cheese, egg, sugar, peanut butter, and vanilla extract together with a hand or stand mixer until smooth and creamy, about 3 full minutes. Fold in the chopped Reese's cups and spread the mixture over crust. Bake for 28-32 minutes, or until the cheesecake has set up and the edges are lightly browned. Allow to cool completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.
4. For the drizzle: Melt the peanut butter and chocolate chips together in a small bowl in the microwave. Stir until smooth and drizzle over squares.

This might be the best dessert I've ever made. I don't usually make statements like that, but I also don't remember the last time I had something that was this amazing. It's shockingly good. So good, in fact, that my roommate and I finished off the entire thing in just over 24 hours. We were ashamed. I also was working from home the day after I made it, which meant I was sitting at home with it in the fridge just calling my name. You'd be surprised how many times I can justify eating dessert in a day. As I was copying over the recipe I just noticed it says it yields 12-16 servings. Good lord. Let's move on, shall we?

Here's what always gets me: it's the easiest recipes that are the best. I'm not sure I can even call this homemade because it's just an array of pre-made ingredients layered on top of each other. You don't have to be even a slightly good cook to make this. It's also one of those recipes that is guaranteed to make you friends. Unfortunately, Brooke (roommate) and I only shared a small bit with one other friend, so we didn't test this theory out, but I'm pretty certain of it. Again, I admit that we were ashamed.

The concept is simple. It's a layer of Oreos and butter, a layer of a peanut butter, cream cheese and cool whip blend, a layer of chopped Reese's Cups, a layer of a chocolate pudding, confectioner's sugar, milk and cool whip blend, and more crushed Oreos. I don't know what my favorite part was about this giant parfait of sorts. The chocolate pudding/cool whip complements the Oreos and the Reese's Cups complement the peanut butter/cool whip. It's honestly just heavenly. I've forbidden myself from making it again until I have a crowd because obviously I have zero will-power. Make this dessert. Now.

Peanut Butter Chocolate Yum
Recipe from Taste of Home
(Originally seen on Through A Country Mother's Eyes)

Ingredients

20 Oreo cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter*
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
20 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
 
Directions
 
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.


*Even though I love JIF, I prefer Peter Pan Creamy for this recipe because it's not as thick as JIF. This helps the Cool Whip layer be light and airy. Also, in case the ingredient list makes you feel like this recipe is diabetes just waiting to happen, I use reduced fat pb, 1/3 reduced fat cream cheese and reduced fat Cool Whip.

I love Rice Krispie treats, but I think they are just about the biggest pain to make of any of my favorite treats. Every time I've made them Rice Krispies end up all over the place and marshmallow is stuck to every surface within five feet of me. It's one of those recipes that is so easy but I get so much anxiety in the process it's not even worth it. Baking shouldn't be stressful.

Alas, thankfully I never gave up on making Rice Krispie treats entirely. I've only done this with a few foods (ahem, lemon curd). I saw these on FoodGawker and knew it was fate. I needed to brave the Rice Krispie/marshmallow duo once again. It was so worth it. These aren't your ordinary RKT, they have peanut butter in them! And not only do they have peanut butter, they also have peanut butter cups AND chocolate. They remind me of the better than crack brownies I used to make all the time, but I think they might be better. Better than the better than crack brownies..that's pretty darn good right there. 

You'll notice that there are multiple steps to this recipe, but the good news is they are all very easy steps. Melting the marshmallows in the microwave takes a huge pain out of the process. You'll also be able to reuse a lot of the bowls because you're using the same ingredients. My advice is just to set everything out first and make it a smooth process. I made them twice in 24 hours (didn't get to take pictures the first time), so they obviously can't be too tedious! 

Enjoy! 

Peanut Butter Cup Rice Krispie Treats

Recipe adapted from Sweet Tooth

For the 1st layer rice krispie treat:

3 cups Rice Krispie cereal

1 cup mini marshmallows

3 tbsp butter

1/3 cup peanut butter

1/2 tsp vanilla extract

- Grease the bottom and sides of a 9x9 pan.

- Measure out the 3 cups of rice krispies and set aside.

- Put the marshmallows, butter, peanut butter, and vanilla in a large microwave safe bowl.  Melt in the microwave for about 45 seconds, and stir until smooth.

- Stir in rice cereal and spread evenly into pan.  (keep out the bowl, you can reuse it!)

For the 2nd layer peanut butter fudge:

1/2 cup butter

1/2 cup peanut butter

1/2 tsp vanilla extract

1-1/2 cup powdered sugar

1-1/4 cup mini peanut butter cups (not the ones wrapped in foil, the new kind with the smaller cups)

- In a microwave safe bowl, melt the butter and peanut butter until smooth.

- Add powdered sugar and vanilla and stir until smooth.  Spread evenly over first layer of rice krispies.

- Sprinkle your mini peanut butter cups on top of the fudge and press them gently into the fudge.

- Transfer pan to the fridge to let the fudge set as you prepare the next layer.

For the 3rd layer rice krispie treat:

3 cups Rice Krispie cereal

1 cup mini marshmallows

3 tbsp butter

1/3 cup peanut butter

1/2 tsp vanilla extract

- Prepare rice krispie mixture like the first layer, then spread evenly over the peanut butter cup layer.  Set aside.

For the 4th layer chocolate PB ganache:

1 cup peanut butter

2 cups chocolate chips

- Place the chocolate chips in a microwave safe bowl and heat in 30 second intervals until melted and smooth, stirring in between each round.  Mix in peanut butter.

- Pour ganache over rice krispies and use an offset spatula to evenly spread the chocolate.  

- Cover with plastic wrap and refrigerate until ganache is firm.  Cut into bars (I made mine small because they are super rich!) 

I should currently be getting ready for a graduation party, so I'll keep this post short and sweet. This is a simple recipe that hits the spot. It calls for the cheesecakes to be made in regular sized muffin pans, but I found that using a mini muffin pan made these even cuter (what can I say, I like my food 'cute'). They tasted great both ways. I just like the bite-sized version for a little something different.

These are an easy fix that I'm sure would get grabbed up quickly at any party. I'd recommend using the regular sized pan if you want to serve these for dessert after a meal, but if you'll be serving them to a crowd give the mini version a try!

Individual Peanut Butter Cheesecakes
Recipe from Alaska from Scratch
Makes 12 cheesecakes

Ingredients

For the Crust:
1-1/2c graham cracker crumbs
4T sugar
1/4c butter, melted
couple dashes salt

For the Filling:
2 (8-ounce) packages cream cheese, softened
1c sugar
1t vanilla
1/2c creamy peanut butter
3T flour
2 eggs

Instructions

1. Preheat oven to 350. Line a 12-count muffin tin with 12 cupcake cups.
2. In a bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until well combined. Using a tablespoon, scoop a heaping tablespoon into the bottom of each cup. Use the rounded back of the tablespoon to press crust down into cup and slightly up the sides. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar together until smooth, being sure to scrape sides and bottom of bowl. Add vanilla and peanut butter. Beat again until smooth. While mixer is going, sprinkle in the flour, then add the eggs one at a time until creamy and fully incorporated.
4. Scoop the peanut butter mixture into a piping bag or gallon-sized plastic zip bag with the tip cut off. Squeeze the mixture into cups, using a circular motion until almost full.
5. Bake for 20 minutes or until centers are set. Allow to cool to room temperature on a cooling rack. Serve at room temperature or refrigerate and serve later.

Since I deprived you of any unhealthy goodies for a whole week, I figured I should double up this week. Your waistline may have thanked me for my absence, but I thoroughly believe chocolate is essential for a person's overall well-being. At least that's what I tell myself. I'm sorry in advance for these delicious bites of pure bliss. Oh my they are good. I love pretty much everything on Nosh and Tell. These are no exception. It was one of the first food blogs I started reading regularly. It's entertaining and they post some darn good recipes.

These are super easy to fix up quickly. One bowl and you don't even need a mixer. I'm a chocolate and peanut butter fiend, so naturally I am pretty obsessed with these. I called them bites in the title, but truthfully they aren't bite sized. I just liked the name better because they don't look like regular brownies (ah, the deception). My fiendish ways also mean I've tried a ridiculous number of chocolate and peanut butter recipes. So, when I say this recipe is top three in my c&pb list that is big time. Let me know what you think!

And, of course, enjoy!

Peanut Butter Cup Brownies
Recipe from Nosh and Tell
Makes 1 dozen brownies

3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter

Directions

Preheat oven to 350 degrees. Spray or grease 12 muffin cups.

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn’t take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not (they did not for me) then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.

As promised, here is the amazing icing recipe I fell in love with a few weeks ago. I honestly wish this icing came standard with all brownies. I must confess that I used boxed brownies for the base, but it didn't matter in this case. I'm all for going the homemade route, but I don't see any reason not to take a shortcut on the brownies when the icing is the star of the show here anyways. I'm somewhat picky about my boxed brownie mix, and I'm definitely partial to Ghirardelli brownies. The Baked brownies are my favorite homemade. However, you could put both in front of me, and I would spend hours trying to decide which I liked better. Then again, you could also put a random batch of the cheap stuff in front of me and I'd most likely enjoy that too.

If you have time and feel up to it, by all means make the homemade brownies. But I'm telling you now, this icing will be just as impressive and just as good regardless of whether you put it on cheapo brand brownies, Ghirardelli or homemade. I'm still swamped so can't write much, but I figure you all come here first and foremost for the food! I couldn't pry myself away from these. Enjoy!

Peanut Butter Fudge Iced Brownies

Recipe from: A Southern Plate

• 1 box brownie mix, prepared according to package directions*
• 1-1/2 cups sugar
• 7 tablespoons milk
• 2 tablespoos shortening
• 2 tablespoons margarine
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup creamy peanut butter

Prepare brownies according to package directions and allow to cool completely before beginning icing.

To make icing: In heavy saucepot combine the sugar, milk, shortening, margarine, and salt. Bring to a rolling boil while stirring constantly. Once it reaches a rolling boil stop stirring and let boil for two minutes or until it reaches soft ball stage (I don’t use a thermometer, I just let it boil for two minutes). Remove from heat and quickly stir in the vanilla and peanut butter. Beat until smooth and quickly spread over the brownies.

*This recipe works fine for a 9×13 or 8×8. If making an 8×8 pan of brownies, I’d still use this same amount of icing and just let it be thicker.