This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
You know what I love for holidays? Make ahead options.
Having a few things done the day before always makes the rest of the meal feel more manageable. This cake is a great make-ahead option to have waiting at the end of your holiday meal and -bonus!- it’s Passover-friendly.
Rich dark chocolate mousse is sandwiched between coffee-soaked matzo and topped with dark chocolate ganache in this easy, icebox version of tiramisu.
How often do your kids help in the kitchen? It was always loved including my kids in kitchen projects. The kitchen is my happy place – and that’s something I want to share with them!
Kitchen skills are learned skills – from how to mix things properly to how to measure – it’s never to early to introduce kids to them!
What’s better than chocolate? Chocolate and peanut butter.
Seriously, it’s my favorite combo – and by blog shows it. Below, I’ve rounded up two dozen of my favorite chocolate and peanut butter treats that I’ve blogged so far.
Today we’re celebrating Valentine’s Day a little early with some #FoodBloggerLove and I’m so thrilled to introduce you guys to Nicole from For the Love of Food.
I was so excited to get to know her blog over the last few weeks – she and I are super similar! She also has two little ones that help her out in the kitchen, family meals are her bread and butter, and she’s crazy for anything chocolate peanut butter.
Yeah, I know – it was like looking in a mirror!
I knew I wanted to make a treat Nicole would love – and I also wanted it to be something her girls could help with. These Crispy Chocolate Peanut Butter Bars are the perfect fit!
My little helpers helped with the measuring and stirring. These treats are no bake, but they do need a few minutes on the stove top to melt the ingredients together so I handled that. They only take about five minutes to prep – perfect for a toddler attention span! – and they’re so, so good. If a peanut butter cup and a crunch bar had a baby, this would be the result.
Nicole, I know you’ll love these! I hope you and your girls get a chance to make them soon! Happy #FoodBloggerLove!
If you’re looking for some more blogger love, check out the #FoodBloggerLove linkup here:
Crispy Chocolate Peanut Butter Bars (slightly adapted from The Big Man’s World) Makes 20 Bars
3 cups crisped rice cereal
1 1/2 cups milk chocolate chips
3/4 cup creamy peanut butter
1/4 cup coconut oil
1/2 cup maple syrup
Line an 8×8 baking pan with parchment and set aside.
Add cereal to a large mixing bowl, set aside.
Add the chocolate chips, peanut butter, coconut oil, and maple syrup to a small saucepan and heat over medium-low heat, stirring continuously, until all melted together and well combined.
Pour the chocolate mixture over the cereal and stir until combined. Pour the mixture into the prepared pan, smooth out, and refrigerate for several hours.
Once cooled and solid, use the paper to lift out of the pan and cut into squares. Store in an airtight container in a fridge.
It’s been a while since we had something sweet around here. Would you like a slice of pie?
This was actually our pi day pie. Made in the middle of the Nor’easter. I knew we’d be stuck in the house, so I picked a pie that Jake could help with.
We all really enjoyed this and while a frozen pie wasn’t necessarily the best choice for a snowstorm, it’s going to be perfect for summer barbecues!
1 premade Oreo crust
1 8 oz. package cream cheese, softened
1/2 cup powdered sugar
1/2 tsp. vanilla extract
10 Oreos chopped, divided
1 8 oz. container Cool Whip, thawed, divided
3/4 cup chocolate chips
1/4 cup heavy whipping cream
Using a stand mixer or hand mixer, beat together the cream cheese, powdered sugar, and vanilla until well combined and smooth. Stir in half the container of Cool Whip. Stir in 6 chopped Oreos. Spread mixture in the premade crust and freeze for 3 minutes.
Place chocolate chips in a heat-proof bowl. In a microwave-safe container, microwave heavy cream until just starting to bubble. Pour over the chocolate chips and let stand for 1 minute. Whisk together until smooth. Let cook to room temperature. Pour over the top of the pie and smooth out.
Spread remaining Cool Whip over the pie and then sprinkle remaining chopped Oreos over. Cover and return to the freezer for 1-2 hours. Remove a few minutes before serving.
I whipped this up for my husband’s birthday and I’m pretty sure it was more well-received than any cake I’ve made him. It’s hard to argue with creamy peanut butter, chocolate and an Oreo crust. If you’re a chocolate-peanut butter lover like me, you need to make this ASAP. It’s really just that good.
No-Bake Chocolate Peanut Butter Pie (from Kevin & Amanda) Makes 1 pie
1 package Oreos
1 cup butter, divided
1 1/2 cups + 2 Tbsp. creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
1/2 cup heavy whipping cream
Crush the Oreos in a food processor or with a rolling pin. Stir together with 1/2 cup melted butter. Press into a pie pan or spring form pan. Freeze for 10 minutes or until set.
While the crust is in the freezer, beat together the remaining butter, 1 1/2 cups peanut butter and 1 cup of powdered sugar, until smooth and creamy. Spoon into the crust and gently smooth. Place back in the freezer.
In a heat-proof bowl, add the chocolate chips and remaining peanut butter.
In a saucepan, bring the whipping cream to a rolling simmer over medium-high heat. Pour the hot cream over the chocolate chips and peanut butter. Let stand for 5 minutes and then whisk until smooth. Pour over the peanut butter layer and smooth out. Refrigerate, covered, for at least an hour before serving.
