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.
Tag Archives: peanut butter
Muddy Buddy Rice Krispie Treats
I really love seeing the blog series my friends do – and one of my favorites every year is The Spiffy Cookie‘s #PBChocSat. It’s a nod to her favorite college football team – the Buckeyes – and while I have no real interest in college football, I love anything that involves peanut butter and chocolate.
When she said she was getting a group together to kick off this year’s series, I just had to jump in on the fun.
Banana Peanut Butter Breakfast Cookies
A few weeks ago, one of my friends hosted a freezer-friendly breakfast food swap. Everyone made up a big batch of something and we split them all up so everyone went home with a stock of grab-and-go breakfasts for their freezer. It was pretty genius.
It also introduced us to breakfast cookies. And now that we’ve been introduced, we’re here for the breakfast cookies.
Peanut Butter & Jelly Muffins
Happy National Peanut Butter and Jelly Day! As the mom of two kids who treat PB&J as a food group, I knew I had to make something fun to mark the day.
These Peanut Butter and Jelly Muffins are the perfect treat for PB&J day!
Giant, Candy-Stuffed Peanut Butter Cups
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My love language is chocolate and peanut butter. Luckily for me, my husband loves the combo too, so it’s an obvious choice whenever I’m making something special for us.
These enormous peanut butter cups were our Valentine’s day treat this year – which was perfect, because they’re sized to share.
Peanut Butter Apple Breakfast Wraps
Did you know it’s National Peanut Butter Day? It’s pretty much always peanut butter day around here.
Honestly, I’m always baffled by how much peanut butter I buy – but I do understand it. It’s such a crowd pleaser! My kids (and husband) are happy to eat it whenever, wherever – which makes this quick and easy breakfast a family favorite.
Peanut Butter Granola Bars
I can’t believe we’re already talking back to school, but here we are. I feel like we lost most of our summer to the move (because, we did), so I’m sort of wishing these next few weeks would slow down a bit. We still have a lot on our summer bucket lists that we want to check off!
But, I’d be lying if I said I wasn’t a bit excited about back to school. I can’t wait to get everyone back on a routine and have life be somewhat normal again. This move, man. It’s really thrown us off our groove!
I’m also excited about getting the kids back on some sort of normal eating schedule. What is it about summer that makes them want snacks ALL THE TIME? As soon as I was mixing these up they were both in the kitchen, asking incessantly when they’d be done.
These totally got the kids’ seal of approval. And mine. I know no-bake granola bars are generally more popular, but in my opinion, you just can’t beat the chewiness you get from baked ones. They would make a really rocking lunchbox treat or after school snack.
And if you’re looking for more back-to-school inspiration, I’m linking up with some other bloggers today. From quick breakfasts to specials treats – and everything in between – they’ve got you covered:
- Baked Banana Oatmeal Cups by The Tip Garden
- Brookies by Hezzi-D’s Books and Cooks
- Oreo Mug Cake by Family Around the Table
- Peanut Butter Granola Bars by Kate’s Recipe Box
- Pipérade by A Day in the Life on the Farm
-
Quick Tarts for School Lunches by Our Good Life
- Spiced Rack of Lamb by Culinary Adventures with Camilla
- Yogurt Pancakes by Jolene’s Recipe Journal
Peanut Butter Granola Bars
(adapted from Just a Taste)
Makes 18
1/2 cup creamy peanut butter
1/3 cup honey
1 egg
2 Tbsp. vegetable oil
1 1/2 tsp. vanilla extract
3 1/2 cups old fashioned oats
1/2 cup. light brown sugar
1/2 tsp. salt
1/2 cup mini chocolate chips
Preheat the oven to 350 degrees. Like a 9×13″ pan with parchment and spray with non-stick spray.
With an electric mixer, beat together the peanut butter, honey, egg, oil, and vanilla until smooth.
In another bowl, combine the oats, sugar, and salt. Add the oats to the peanut butter mixture and stir until evenly combined. Fold in chocolate chips.
Pour the mixture into the prepared pan and pat down evenly.
Bake for 12-15 minutes, until the edges are golden-brown. Set on a cooling rack for 15 minutes before removing from the pan.
Cool completely, and then slice into 18 equal pieces.
Spaghetti Squash Pad Thai
House update: we were outbid on the house we liked. Womp, womp.
I’m trying to comfort myself by reminding myself of all the negatives. Like, the super pink early-90s kitchen and the extra bathrooms to clean. I’m also trying to relish the fact I no longer have to worry about showings – which means I can actually do some meal planning! And after all the fast food I’m excited about all the vegetables.
This spaghetti squash version of pad thai has been one of my favorite Lenten dinners so far. If you’re a slow chopper like me, this will take a bit to prep – but it’s flavorful and the contrast of the cooked squash with the other raw veggies is great!
Spaghetti Squash Pad Thai
(adapted from Tasty)
Serves 2
1 spaghetti squash
Olive oil
Salt and pepper, to taste
1/4 cup water
3 Tbsp. soy sauce
1 Tbsp. sesame oil
2 Tbsp. honey
2 Tbsp. lime juice
1 Tbsp. Sriracha
1/2 cup creamy peanut butter
4 cloves garlic, minced
1/2 large cucumber, peeled and quartered
2 carrots, coin-sliced
1 red bell, diced
3 green onions, chopped
1/2 onion, diced
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt and pepper. Place cut-side down on a foil-lined baking sheet and bake at 400 degrees for 40 minutes.
Meanwhile, whisk together the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, and garlic to make the sauce.
When the spaghetti squash is done, shred the inside with a fork and transfer to a large bowl. Stir in the sauce and remaining ingredients until well combined. Serve immediately.
Kids in the Kitchen: Banana Blender Muffins
The kids’ nap schedules have been wonky lately, so I’ve been getting some solo time with Julie while big brother naps – which means she’s been getting some kitchen projects of her own. Our favorite has become blender muffins.
The idea behind blender muffins is that you just dump all the ingredients in to mix, then pour into the muffin pan. It’s super quick and easy and only takes about five minutes – which is about her attention span.
The payoff is a great, healthy snack or an easy breakfast!
Kids can:
- Peel the banana
- Help measure ingredients
- Add ingredients to the blender
- Help star/stop the blender
- Help pour the batter into the muffin tin
Adults will need to:
- Crack the eggs
- Put the muffins into the oven and take them out
Blender Banana Muffins
(from Baked in Arizona)
Makes 24 Mini Muffins
1 cup peanut butter
2 medium sized ripe bananas
2 eggs
½ tsp. baking soda
1 tsp. apple cider vinegar
2 Tbsp. honey
Dash of vanilla, optional
Preheat oven to 400 degrees and grease a mini muffin pan. Set aside.
Combine all ingredients in a blender until smooth. Pour into muffin wells.
Bake 8-9 minutes.
Crispy Chocolate Peanut Butter Squares #FoodBloggerLove
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.
