peanut butter

Name: Peanut Butter and Chocolate Layered Dessert
Prep time: 30 min
Cook time: 35 min
Yield: 12 servings
Ingredients: !Brownie; 4 eggs; 1 cup granulated sugar; 1 cup brown sugar; 8 ounces unsalted butter, melted (2 sticks); 1.25 cups dark cocoa; 2 teaspoons vanilla extract; .5 cup flour; .5 teaspoon salt; !Peanut Butter Filling; .75 cup creamy peanut butter; 8 ounces cream cheese; 8 ounces whipped topping; 1 cup granulated sugar; !Topping and Garnish; 16 ounce jar chocolate fudge; .25 cup creamy peanut butter; 8 ounce whipped topping; milk chocolate bar, shaved or peanut butter cups, chopped

Crispy Peanut Butter Balls

Crispy Peanut Butter Balls are an easy no-bake dessert made with crunchy peanut butter, rice cereal, butter, confectioners sugar and chocolate.

Here in Ohio, we love our buckeyes with chocolate covered creamy peanut butter balls. These Crispy Peanut Butter Balls are a spin off of Ohio’s favorite made just for my crunchy peanut butter lovers.

Crispy Peanut Butter Balls

Crispy Peanut Butter Balls are super easy to make but a little bit of work to mix the ingredients together and roll each ball and then dip each in chocolate. The work is well worth it though! These little peanut butter balls are delicious.

You can make these Crispy Peanut Butter Balls for any holiday or gathering… just switch up the sprinkles! For myself, peanut butter balls have always been a Christmas food. My mom would make a batch every year for Christmas Day dinner and has always been a family favorite so I hope your family loves them just as much as mine does.

Crispy Peanut Butter Balls

Crispy Peanut Butter Balls are an easy no-bake dessert made with crunchy peanut butter, rice cereal, butter, confectioners sugar and chocolate.

Course Dessert

Keyword chocolate, crispy peanut butter balls, crunchy peanut butter balls, dessert, peanut butter, peanut butter balls

Servings 30 Peanut Butter Balls

Author Amber

Ingredients

1/2 cup unsalted butter softened
2 cups crunchy peanut butter
2 1/2 cups confectioners sugar
2 1/2 cups crispy rice cereal
10 ounces chocolate melting wafers
4 teaspoons shortening
sprinkles

Instructions

Add softened butter and peanut butter into a microwave safe bowl. Cook in microwave for 1 minute and stir well.
Slowly add in confectioners sugar mixing the ingredients into a dough. Use a spatula or even a your hands to thoroughly mix.
Add crispy rice cereal. Stir well.
Roll 1 inch balls and place onto a parchment covered cookie sheet. It helps to use press the ingredients together into a ball with your hands.
Place peanut butter balls into freezer for 15 minutes.
Place the chocolate wafers and shortening into a microwave safe bowl. Cook in 30 second increments, stirring between, until chocolate is fully melted.
Dip each peanut butter ball into melted chocolate and place back onto parchment paper. I like to use a toothpick to dip but a fork also works well or whichever method you prefer. Add sprinkles immediately.
Serve when chocolate has hardened.

Are you team creamy peanut butter or team crunchy peanut butter? Let me know in the comments below.

Peanut Butter and Chocolate Layered Dessert

Peanut Butter & Chocolate Layered Dessert

Peanut Butter and Chocolate Layered Dessert with a decadent brownie bottom, creamy no-bake peanut butter layer, fudge and whipped topping.

Sometimes you come across a dessert that is just pure joy in every bite. This is one of those desserts. Joy in every single crumb.

What makes this Peanut Butter and Chocolate Layered Dessert insanely delicious?

It all starts with the fudgy brownie bottom. The brownie is made from dark cocoa and adds a richness and beautiful texture. Then, comes the peanut butter layer which is probably my favorite part. I have a serious soft spot for peanut butter desserts! Cream cheese, peanut butter and whipped topping are mixed together to form a creamy center. Add a layer of chocolate fudge and a layer of layer of whipped topping to complete.

Peanut Butter and Chocolate Layered Dessert

You can use any brownie recipe you like but I recommend the one in the recipe card because it is really rich. Use non-stick pray a 9 x 11 pan/casserole dish and mix the brownie batter. Bake the brownie and let cool before adding the next layers.

Time for the peanut butter layer! Mix and spread over the brownie, followed by the fudge, then whipped topping. Place the dessert in refrigerator until chilled and then garnish as you wish. Drizzle peanut butter and chocolate fudge over top, shred some chocolate chunks or even chop up some peanut butter cups.

Peanut Butter and Chocolate Layered Dessert

Peanut Butter and Chocolate Layered Dessert with a decadent brownie bottom, creamy no-bake peanut butter layer, fudge and whipped topping.

Yields: 12 servings

Brownie
4 eggs
1 cup granulated sugar
1 cup brown sugar
8 ounces unsalted butter, melted (2 sticks)
1.25 cups dark cocoa
2 teaspoons vanilla extract
.5 cup flour
.5 teaspoon salt
Peanut Butter Filling
.75 cup creamy peanut butter
8 ounces cream cheese
8 ounces whipped topping
1 cup granulated sugar
Topping and Garnish
16 ounce jar chocolate fudge
.25 cup creamy peanut butter
8 ounce whipped topping
milk chocolate bar, shaved or peanut butter cups, chopped

Preheat oven to 325 degrees.
Oil a 8 x 11 dish with non-stick spray.
Melt 2 sticks of unsalted butter.
In a mixing bowl, add 4 eggs, 1 cup granulated, 1 cup brown sugar and melted butter. Use a hand mixer to blend well.
Add 1.25 cups dark cocoa, 2 teaspoons vanilla extract, .5 cup flour, .5 teaspoon salt. Mix again and pour into your dish.
Bake for 35-40 minutes until a toothpick inserted comes out clean.
Remove the brownie from oven and let cool.
Mix the peanut butter filling. Add 3/4 cup peanut butter and 8 ounces cream cheese. Use a hand mixer to blend until creamy. Add in 1 cup sugar and 8 ounces whipped topping and blend thoroughly. Pour on top of the brownie layer. Use a spatula to spread evenly.
Heat up the jar of fudge in the microwave for 1 minute. Pour 3/4 of jar over the peanut butter layer and spread evenly.
Place in the refrigerator until chilled and fudge is set.
Place 8 ounces of whipped topping on top of fudge layer and spread evenly.
Garnish however you please. Drizzle fudge and peanut butter over top. Place the fudge ad peanut butter into pastry bags with small tips for easy decorating. Shave a chocolate bar and sprinkle on top. Peanut butter cups could also be used.

Preparation time: 30 minutes
Cook time: 35 minutes

You are not going to want to miss out on this Peanut Butter and Chocolate Layered Dessert! Do you have a family gathering or birthday coming up? This will be a hit!

Peanut Butter Chocolate Bundt Cake

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBias

Peanut Butter Chocolate Bundt Cake is a moist, decadent dessert with the perfect mix of peanut butter and chocolate. This chocolate cake is a basic recipe with one little twist- International Delight® REESE’S Peanut Butter Cup is a main ingredient!

There are so many reasons to love the Fall season…

the bonfires….

the cool breeze….

the stylish clothes….

the football games….

the slow cooked comfort meals….

but most importantly… Autumn inspired ingredients like International Delight® Seasonal Creamers!

RUN, don’t walk to your local Walmart to snag up International Delight® REESE’S Peanut Butter Cup and International Delight® Sugar-Free Pumpkin Pie Spice this season. You can found these delicious coffee creamers on the dairy aisle next to your other favorite International Delight® flavors.

Visit Walmart online to find a location with your favorite International Delight® flavors by clicking HERE.

Get more recipe inspiration HERE for International Delight®!

Follow International Delight® on Social Media

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International Delight® REESE’S Peanut Butter Cup and International Delight® Sugar-Free Pumpkin Pie Spice are ahhh-mazing in a cup of coffee but today, we are baking with coffee creamer!

What does coffee creamer add to a baking recipe?

I find using a fantastic coffee creamer is a simple way to add an extra depth of flavor. You have a great chocolate cake with a hint of flavoring from the coffee creamer, which is why the International Delight® REESE’S Peanut Butter Cup works amazingly for todays recipe!

Peanut Butter Chocolate Bundt Cake

Peanut Butter Chocolate Bundt Cake is a moist, chocolate dessert rich in flavor with a layer of peanut butter within and topped with a delicious chocolate icing. What really makes this cake special is the added peanut butter flavors throughout with International Delight® REESE’S Peanut Butter Cup in the cake mix and the icing to give that perfect balance of peanut butter and chocolate.

Let’s begin baking! Preheat your oven to 350 degrees prepare your fluted cake pan with grease and flour. With this type pf cake, you will want to grease the pan well to prevent sticking. I use a barbeque sauce brush to get the oil into all the grooves and coat with flour.

Grab two mixing bowls for the cake. One will be for dry ingredients and one for the wet ingredients. Use a hand or stand mixer to mix the wet ingredients well and then add in the dry ingredients. Pour half the cake batter into your pan.

This Peanut Butter Chocolate Bundt Cake has a delicious layer of peanut butter filling which is prepared next. Combine the cream cheese and creamy peanut butter with eggs and sugar. Mix well and spoonful over the center of cake. Pour the remaining cake batter over top. Note that the cream cheese should be close to room temperature. It won’t cook perfectly if it is too cold.

Bake the cake for 55-65 minutes. You should be able to insert a toothpick in the center and have it come out clean. This means your cake is done.

Let the cake cool down and mix up the peanut butter chocolate icing. The icing may be my favorite part of the whole cake. I am a fan of toppings from icing to frosting to drizzles. Icing will just complete your dessert. Some cocoa combined with confectioners sugar mixed with International Delight® REESE’S Peanut Butter Cup makes a crazy good icing. Sprinkle some REESE’S Peanut Butter Cups on top to garnish and serve.

Pour yourself an ice-cold glass of milk or a freshly brewed coffee and enjoy every sweet, decadent bite.

Peanut Butter Chocolate Bundt Cake

Chocolate Cake
4.5 cups all purpose flour
2.5 cups granulated sugar
.5 cup dark cocoa powder
1 tablespoon baking soda
.5 teaspoon salt
1 cup vegetable oil
1 tablespoon vinegar
1 tablespoon vanilla extract
1 cup warm water
2 cups International Delight® REESE'S Peanut Butter Cup
Peanut Butter Filling
4 ounces cream cheese
.5 cup creamy peanut butter
1/4 cup granulated sugar
1 egg
Peanut Butter Chocolate Icing
1/4 cup dark cocoa powder
1 cup confectioners sugar
3 tablespoons International Delight® REESE'S Peanut Butter Cup
5 REESE’S Peanut Butter Cups

Preheat oven to 350 degrees.
In a mixing bowl, add flour, 2.5 cups sugar, .5 cups cocoa, baking soda and salt. Whisk ingredients together.
In a separate bowl, add in vegetable oil, vinegar, vanilla extract, warm water water and 2 cups International Delight® REESE'S Peanut Butter Cup. Use a hand or stand mixer to thoroughly mix.
Slowly add in the dry ingredients bowl to your wet ingredients bowl using the hand or stand mixer to mix together.
Grease and flour a fluted tube pan. I used a 12.5 cup capacity Bundt cake pan.
Pour half the cake mix into pan.
Mix up your peanut butter filling. With a hand mixer, mix cream cheese and creamy peanut butter until smooth. Add in 1/4 cup sugar and egg. Mix again.
Spoon peanut butter mix into the center of the cake pan.
Pour the remainder of the cake mix into pan.
Bake for 55-65 minutes, until a toothpick inserted comes out clean.
Let cool. I like to add my icing when the cake is still a bit warm so it cascades and melts over the top.
To make the peanut butter chocolate icing, whisk 1/4 cup cocoa, confectioners sugar and 3 tablespoons International Delight® REESE'S Peanut Butter Cup in a small bowl and cover cake.
Chop 5 REESE’S Peanut Butter Cups and sprinkle over top.
Serve with a glass of milk or cup of coffee.

Is there a REESE’s Peanut Butter cup in your mug?

There should be.

The Best Peanut Butter Cookies

The Best Peanut Butter Cookies are chewy, soft, slightly crumbly with lots of peanut butter! Ohhhh how I love peanut butter!

I browsed around for a good peanut butter recipe and stumbled upon this one here. I read the reviews and people said they fell apart and were slightly salty. Uhm, hello dream cookie. I recommend using unsalted butter with a teaspoon of salt or salted butter without the added salt. One or the other. I love salt but you don’t need to overpower your cookies.

Creamy peanut butter was used today for The Best Peanut Butter Cookies but you can easily swap for crunchy and it will be delicious. I always try to give a tip for recipes but this is really simple. Mix all your ingredients besides the flour together well. Next, add the flour and mix another minute. Bake them. Easy. Make sure that your butter is softened and your egg is at room temperature before starting the cookie dough and they should bake up perfectly after a 20 minute rest in the refrigerator.

Let’s make bake cookies!

Recipe adapted from Rachel Schultz.

The Best Peanut Butter Cookies

Yields: 24 cookies

.5 cup unsalted butter
1/4 cup sugar
3/4 cup brown sugar
1 cup peanut butter
1 egg
1 tablespoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1.5 cups flour

Gather ingredients, baking sheet, parchment paper, fork, cooling rack, mixer, measuring cups, mixing bowl and cookie scoop.
Allow time for the egg to warm and butter to soften.
Pre heat oven to 350 degrees.
In the mixing bowl, add .5 cup butter, 1/4 cup sugar, 3/4 brown sugar, egg, tablespoon vanilla extract, teaspoon salt and baking soda. Use a stand or hand mixer to mix all ingredients well.
Add 1.5 cups flour and mix again until completely bended.
Set cookie dough in refrigerator for 20 minutes.
Place parchment paper on baking sheet.
Scoop dough onto baking sheet allowing enough space for cookies to expand.
Using the fork, press cookies down a bit.
Place in oven for 9-10 minutes.
Place on cooling rack for 10 minutes.
Enjoy!

Preparation time: 5 minutes
Cook time: 9 minutes

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Oatmeal Peanut Butter and Butterscotch Cookie Sticks

It’s that time of month again for Peanut Butter Bash and I made Oatmeal Peanut Butter and Butterscotch Cookie Sticks. Peanut Butter Bash is a group of food bloggers that get together once monthly to all create a recipe using peanut butter and a mystery ingredient! December’s mystery ingredient was butterscotch so I immediately thought about cookies. I love butterscotch in cookies, they add such a great flavor with the creamy peanut butter and oats.

Make sure to check out what the other members of Peanut Bash created this month! Links provided at the bottom of the post!

The best cookie bars or cookie sticks in this case, are gooey and fall apart. That’s my opinion of course, maybe you are a crispy cookie person. These Oatmeal Peanut Butter and Butterscotch Cookie Sticks literally melt in your mouth! I like the sticks over cutting into a bar because they dunk in milk perfectly, although I won’t even lie, if its fresh out of the oven the cookie will probably fall apart in the milk. So cookie sticks are perfect for day 2 cookie consumption of dunking in a big glass of milk.

Oatmeal Peanut Butter and Butterscotch Cookie Sticks

.5 cup butter, softened
.5 cup sugar
.5 cup brown sugar
.5 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
.5 cup quick-cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
.5 cup butterscotch chips

Gather ingredients, large mixing bowl, foil, cooking spray, mixer, spatula, 9x9 baking pan and measuring cups.
Pre heat oven to 350 degrees.
In the large bowl, add .5 cup butter, .5 cup sugar, .5 cup brown sugar, 1 egg and .5 cup peanut butter. Mix with hand mixer until smooth and creamy.
Add teaspoon vanilla extract, 1 cup flour, 1 teaspoon baking soda, and salt. Mix until smooth and creamy.
Lastly, add the .5 cup oats and .5 cup butterscotch chips and using the spatula mix all ingredients together into a nice cookie dough.
Prepare the 9x9 baking pan by putting foil in it and spraying with cooking spray.
Add the cookie dough to the pan and use the spatula to even out the top.
Place in oven for 30-35 minutes.
Remove from heat and let cool.
Remove the foil and cookies from cookie pan. Cut into sticks or bars. I got 12 cookie sticks from todays batch.
Enjoy with a glass of milk.

Butterscotch Chocolate Cups with Peanut Butter Frosting from Queen of Delicious.

Loaded Chocolate Chip Cookie Pizza from Klienworth & Co.

Easy Peanut Butter Butterscotch Dessert Sauce from Bake Then Eat.

Cookie Dough Butterscotch Cookies from Cookie Dough and Oven Mitt.

Peanut Butter Fudge Shapes

Peanut Butter Fudge Shapes is a basic microwavable fudge recipe for a creamy peanut butter fudge made into fun shapes. I know 3 different ways to make fudge, this being the easiest of them all. Peanut Butter Fudge Shapes a great recipe for holiday presents if you like to give treats! Find a small cookie cutter of your choice and make it festive if for a particular holiday. Gingerbread cut out for Christmas, pumpkin for Halloween, these heart would be great for Valentine’s Day.

The biggest trick to getting great peanut butter fudge is quickly working when adding the confectioners sugar into the melted peanut butter and butter mixture. Don’t add it all at once but in a few intervals and mix quickly, pour quickly, and roll out fudge quickly. So, I recommend having everything out and organized before starting the fudge so you can smoothly move between each step.

Peanut Butter Fudge Shapes

8 ounces butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
1 pound confectioners sugar

Gather ingredients, large microwavable safe bowl, spatula, parchment paper, cookie sheet or pan or some sort, measuring cups
In a microwavable safe bowl, melt the 8 ounces of butter with the 1 cup butter in 30 second intervals until completely melted.
Add 1 teaspoon vanilla extract and stir.
Slowly add in the pound of confectioners sugar until completely mixed. I use a spatula for this step.
Quickly pour onto the parchment paper lined pan or cookie sheet.
Take another piece of parchment paper to cover the top for the rolling pin.
Use the rolling pin to give a quick roll and then immediately remove parchment paper and cut the shapes for the fudge. Do not roll too much because it can cause cracking but just enough for your cookie cutter to get through.
Set shapes on parchment paper and let cool in fridge for one hour.

Simply Made Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising. If you click on an affiliate link and make a purchase, we may receive a small commission. This costs nothing extra to you and helps keep Simply Made Recipes running!

Espresso Brownies with Peanut Butter Caramel Sauce

Espresso Brownies with Peanut Butter Caramel Sauce are so gooey and delicious! Watch out though because you won’t be able to eat just one! The espresso brownies are fudgy and chocolatey with just a hint of espresso and then there’s the peanut butter caramel sauce on top…. oh my!

I joined a group called Peanut Butter Bash and monthly we get a peanut butter and mystery ingredient challenge to create a new recipe with. So fun, right? This month was espresso and at first I wanted to try a peanut butter macchiato but it just was not turning out how I imagined but the peanut butter caramel I made for it was phenomenal! So, had to go to plan B. Plan B was chocolate and peanut butter and chocolate is sort of the perfect combination so lets add in some espresso and hello Espresso Brownies with Peanut Butter Caramel Sauce! So the peanut butter caramel sauce was an idea I had but after searching through Pinterest for similar recipes, I stumbled across this perfect peanut butter caramel sauce recipe from The Midnight Baker. Huge hit! So happy with how it turned out on my brownies and I’m imagining all the other recipes I can utilize this sauce for.

Brownies are a fairly simple dessert to make. Just mix everything in a big bowl, no equipment is needed and bake for 25 minutes. The trick to good brownies is ingredients and amounts of each ingredient. 3 eggs is perfect for those gooey fudge like type of brownies, a more cake like brownie would require more eggs. I put just a little bit of baking powder so they have a little rise. Chocolate amount is important too, you could use less cocoa powder or do a combination of cocoa powder and chocolate chips to be crazy chocolatey. Yum yum. I am happy with the ingredients and the amounts in this brownie recipe and the added espresso add a really nice touch of extra flavor and a kick of energy because who couldn’t use that? okay, well… my kids could do without the energy kick so I limit them to just one brownie. Mommy can’t have two kids bouncing off the walls all night.

Make sure to check out the members of the Peanut Butter Bash and their amazing recipes with peanut butter and espresso, also! Links are provided below.

Espresso Brownies with Peanut Butter Caramel Sauce

Espresso Brownies
3 eggs
1 cup all purpose flour
1/4 cup cocoa powder
1.5 cups granulated sugar
5 teaspoons instant espresso powder
1 stick butter
1 teaspoon vanilla
.5 teaspoon salt
.5 teaspoon baking powder
Peanut Butter Caramel Sauce
.5 cup creamy peanut butter
.5 cup heavy cream
1/4 cup brown sugar
2 tablespoons corn syrup

Preheat oven to 350 degrees.
In a large bowl, add 1 stick butter and melt.
Add 3/4 cup cocoa powder, 1.5 cups sugar, 5 teaspoons, 1 teaspoon vanilla extract, .5 teaspoon salt, .5 teaspoon baking powder, 3 eggs and mix well. Add in the 1 cup flour and mix until blended. For brownies, I don't use a hand mixer or anything, just a spatula because it blends quickly.
Lightly spray your 8 by 11 cooking dish and add brownie mix.
Cook for 25 minutes. When you test with a toothpick, it should be mostly clean but some brownie will stick to it. These brownies are gooey so look for the top of the brownies to get that slightly crispy layer on top.
Put on a cooling rack.
On the stove top, put a medium sized pan on medium heat to start the peanut butter caramel sauce.
Add .5 cups peanut butter, .5 cups heavy cream, 1/4 cup brown sugar, and 2 tablespoons of corn syrup. Whisk well until it slightly bubbles and will be at a nice, thick and creamy consistency. When completed blended, the sauce is complete.
Remove from heat.
Drizzle peanut Butter Caramel Sauce on top of Espresso Brownies.

Peanut Butter Bash November participants for espresso and peanut butter recipes:

Peanut Butter and Coffee Granola from Bake Then Eat

Coffee and Peanut Butter Bars from Kliensworth & Co.

Peanut Butter Mocha Squares from The Queens of Delicious

Hazelnut, Peanut Butter & Coffee Protein Shake from The First taste

Mocha No Bake Cookies from Cookie Dough and Oven Mitt.

Triple Chocolate Cake with Peanut Butter Frosting

Triple Chocolate Cake with Peanut Butter Frosting is so fudge-like and delicious. You will be reminded of a gooey brownie. This will surely satisfy that chocolate cravings and the Peanut Butter Frosting is amazing! Use the frosting for cakes, cupcakes, or whatever you can think of. This is another dessert recipe where we jazzed up a simple box cake mix for something incredible. This cake was so fun to decorate, all I used was a cake decorating comb. I wanted it kind of messy and organic so I didn’t worry about it being perfectly smooth and threw some chocolate chips and peanuts on top. The boys absolutely loved it.

Just to warn you: this is the most incredible cake batter! Remember there are raw eggs so try and resist the urge and do as I say and not as I do. Haha, right? Enjoy!

Triple Chocolate Cake with Peanut Butter Frosting

Triple Chocolate Cake and Peanut Butter Frosting

Cake
2 boxes Devil's Food Cake mix
2 3.9 ounces instant boxed chocolate pudding
6 eggs
2 cups whole milk
1 cup unsalted melted butter
1 cup chocolate chips
Frosting
3 cups confectioners sugar
1/2cup heaving cream
1 teaspoon vanilla extract
1 cup room temperature unsalted butter
1.5 cups creamy peanut butter

Gather ingredients, 2-4 cake pans, measuring cups, cake decorating tools, mixer, and 2 large mixing bowls.
Pre heat oven to 350 degrees.
Dump 2 boxes of Devil's Food Cake mix into large bowl. Add 2 boxes of instant chocolate pudding. Add 6 eggs, 2 cups of whole milk and 1 cup of unsalted melted butter. Mix thoroughly into a nice creamy consistency.
Fold in 1 cup of chocolate chips.
Pour mixture into 2 -4 cake pans and bake. Cook for 50 minutes if using 2 cake pans and 35 minutes for 4.
Remove from oven and let cool to room temperature before frosting. You will also want to flatten your cakes using a knife or cake decorating tools for a nice smooth surface for layering and frosting. Tip: you can freeze your cake layers for a couple hours for easier decorating.
Begin the peanut butter frosting. In a large mixing bowl, add 3 cups confectioners sugar, 1 teaspoon vanilla extract, 1 cup of unsalted butter at room temperature and 1.5 cups of creamy peanut butter. Mix with hand mixer or stand slowly adding in the .5 cups heaving cream. If you need to for a better consistency, add another 1/4 heavy cream.
Assemble cake with peanut butter frosting spread between each layer. Use remainder of frosting on the outside of cake spreading evenly on sides and on top.
Add some chocolate chips and peanuts on top if you wish to garnish the cake.
Enjoy!

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Homemade Peanut Butter

Homemade Peanut Butter sounds kind of intimidating but it is the easiest thing to make! All you need is 4 ingredients and a food processor and you have a healthy peanut butter for your family. Don’t buy store bought again and if you wait for peanuts to go on sale at the store, you can make this Homemade Peanut Butter and save yourself money on the grocery bill. Win, win.

Homemade Peanut Butter

3 cups unsalted dry roasted peanuts
1/4 cup peanut oil (can substitute sunflower or coconut oil)
4 tablespoons honey
dash of salt

Gather ingredients, food processor, and storage container.
Put all ingredients into food processor. Blend for 5 minutes.
Give a good stir and blend another 3 minutes. Peanut butter will be creamy and slightly runny from blending. Don't worry, it will set up fine.
Pour into a storage container and set in fridge.
Enjoy your homemade peanut butter on sandwiches, as a dip, treat or whatever you can think of!

Simply Made Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising. If you click on an affiliate link and make a purchase, we may receive a small commission. This costs nothing extra to you and helps keep Simply Made Recipes running!

peanut butter

Crispy Peanut Butter Balls

Crispy Peanut Butter Balls