Peanut Butter Banana Bread

Peanut Butter Banana Bread
Moist and tender, this peanut butter banana bread with chocolate chips has it all! It’s the perfect snack, breakfast, or not-too-sweet dessert for any occasion!
READ: Peanut Butter Banana Bread

Peanut Butter Banana Bread

Moist and tender, this peanut butter banana bread with chocolate chips has it all! It's the perfect snack, breakfast, or not-too-sweet dessert for any occasion!

READ: Peanut Butter Banana Bread

Scotcheroos

Scotcheroos!!!! If you’ve had a scotcheroo, you know of their goodness. And if you haven’t, get ready to be WOWED! Scotcheroos are similar to Rice Krispie Treats but they are loaded with peanut butter, chocolate, and butterscotch. They are …

Scotcheroos!!!! If you’ve had a scotcheroo, you know of their goodness. And if you haven’t, get ready to be WOWED! Scotcheroos are similar to Rice Krispie Treats but they are loaded with peanut butter, chocolate, and butterscotch. They are soft, chewy, super sweet, and a little salty, thanks to the flaky sea salt that gets…

The post Scotcheroos appeared first on Two Peas & Their Pod.

Vegan Peanut Butter Cups

A rich, creamy peanut-butter center is covered in chocolate in this simple, no-bake Vegan Peanut Butter Cups recipe. You only need 6 simple ingredients to make your own delicious, vegan peanut butter cups at home! If you are a fan of simple desserts, t…

A rich, creamy peanut-butter center is covered in chocolate in this simple, no-bake Vegan Peanut Butter Cups recipe. You only need 6 simple ingredients to make your own delicious, vegan peanut butter cups at home! If you are a fan of simple desserts, this recipe is for you. Velvety smooth chocolate and peanut butter join...

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Oreo Peanut Butter Pie.

This oreo peanut butter pie is a dream! Oreo crust, no-bake peanut butter mousse filling and fresh whipped cream. Plus a few oreos and peanut butter cups on top. It’s absolutely delicious! Oreo peanut butter pie is definitely the solution to all problems. I mean, look at that! How could it not be? Peanut butter […]

The post Oreo Peanut Butter Pie. appeared first on How Sweet Eats.

This oreo peanut butter pie is a dream! Oreo crust, no-bake peanut butter mousse filling and fresh whipped cream. Plus a few oreos and peanut butter cups on top. It’s absolutely delicious!

Oreo peanut butter pie is definitely the solution to all problems.

oreo peanut butter pie

I mean, look at that! How could it not be? Peanut butter mousse on top of crunchy chocolate crust and cloud-like whipped cream. I can’t handle it!

peanut butter pie filling

I’ve been prepping all my recipes for the blog for summer already – for when the baby comes! And let’s just say that peanut butter oreo may be a verrrrry common theme. A few weeks ago I became obsessed with the combo and now I’m convinced it was meant to be because I had an oreo peanut butter milkshake last week. That has to mean something, right?!

Needless to say, I made this oreo version of my favorite peanut butter pie a few weeks ago and oh my gosh. It is heaven. 

oreo peanut butter pie

You may remember a few years ago when I shared Mother Lovett’s peanut butter pie! She made peanut butter pie with a classic pie crust – always. While I would normally gravitate towards a crumb crust of sorts – be it graham or oreo – her flakey, buttery pie crust was the base for hers. 

It was mind blowing when I was a kid because the inside tasted just like a really good peanut butter cup.

I mean, SO GOOD.

But still, since I’m not a baker at heart, I always want a crumb crust. I am the person that would rather have bites of the crust than the actual pie. Especially an oreo crust! I’ve been making pies with oreo crusts since I was a tween and they are just a nostalgic, delicious treat. 

oreo peanut butter pie

Not to mention – the chocolate peanut butter combo!

There will NEVER be another flavor combination that I love more. It’s so classically rich and decadent, one I love so much. It is always the flavor I will choose. 

That’s how I found myself here!

oreo peanut butter pie

We have a crunchy oreo crust. A creamy, mousse-like peanut butter filling that is, of course, no bake. Just requires some chilling time in the fridge to set up perfectly. (more…)

The post Oreo Peanut Butter Pie. appeared first on How Sweet Eats.

No Bake Pretzel Peanut Butter Bars

These no-bake pretzel peanut butter bars are a ridiculously simple homemade version of your favorite peanut butter cups!

The post No Bake Pretzel Peanut Butter Bars appeared first on Budget Bytes.

I’m not sure whether to hug or curse the person who invented no-bake peanut butter bars. This homemade version of a peanut butter cup is so ridiculously simple that you might never buy a packaged peanut butter cup at the store again. Especially since you can stash these in your freezer and just take one out to nibble on every now and then. IT’S JUST TOO EASY.

Front view of no bake pretzel peanut butter bars lined up in a grid

No-bake peanut butter bars have been around for eons. Well, decades at least. There are a million versions of this recipe out there, but mine have a slightly more even ratio between the chocolate and peanut butter portions, and I like to nestle a little mini-pretzel in the top for a little added crunch.

Oh, and most no-bake peanut butter bar recipes usually specify not to use natural-style peanut butter, but that’s what I use with mine and it works just fine! :)

What Kind of Nut Butter Can I Use?

I used a natural-style peanut butter made with just peanuts and salt for these peanut butter bars. If you’re allergic to peanuts you can use a different type of nut butter, like almond or cashew (although those will be quite a bit more expensive).

Just make sure you choose a nut butter that is quite firm when refrigerated and soft when room temperature. As long as it firms up when refrigerated, it will work for these bars. Oh, and make sure it has at least a little salt and is very well stirred before adding to the recipe. Too much oil and the bars won’t set.

Choose Your Chocolate

This recipe is also fairly flexible when it comes to the type of chocolate used. I used plain old semi-sweet chocolate chips, but you could have a little fun and use dark chocolate, or a different flavored chocolate chip if you’d like.

How to Store Peanut Butter Bars

You’ll want to keep these peanut butter bars refrigerated so they don’t melt. I suggest keeping them in an air-tight container in the refrigerator no longer than a week, or you can freeze them for longer storage (freezer bag, up to three months or so). To thaw, just let them sit out at room temperature for about 10 minutes.

A hand holding one no bake peanut butter bar close to the camera so you can see the side
overhead view of no bake pretzel peanut butter bars lined up in a grid

No Bake Pretzel Peanut Butter Bars

These no-bake pretzel peanut butter bars are a ridiculously simple homemade version of your favorite peanut butter cups!
Total Cost $3.94 recipe / $0.16 per square
Prep Time 15 minutes
Refrigerate Time 2 hours
Total Time 2 hours 15 minutes
Servings 25 1 square
Calories 187.94kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup graham cracker crumbs (about 8 sheets) $0.38
  • 1/2 cup butter $0.82
  • 1 cup peanut butter (+ 2 Tbsp) $1.38
  • 1 cup powdered sugar $0.07
  • 1.5 cups chocolate chips $1.19
  • 25 mini pretzels $0.10

Instructions

  • If your graham crackers aren't already in crumb form, use a food processor to blitz them into a fine crumb.
  • Place the butter and 1 cup of peanut butter in a bowl. Microwave and stir in 30-second intervals, just until they're warm enough to melt together. Stir until evenly combined. (Reserve the last 2 Tbsp peanut butter for later.)
  • Add the powdered sugar and graham cracker crumbs to the melted peanut butter mixture and stir until evenly combined.
  • Line an 8×8-inch baking dish with parchment paper making sure some of the paper overhangs on the sides so you can lift the bars out of the dish later. Press the peanut butter mixture into the bottom in an even layer.
  • Add the chocolate chips and the last 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir. Continue to microwave and stir in 15 second increments until the chocolate is fully melted and smooth.
  • Pour the melted chocolate over the peanut butter base in the baking dish and spread it smooth. Add the mini pretzels on top in even rows (I did five rows of five across).
  • Refrigerate the peanut butter bars for two hours, or until completely set. Once set, lift the bars out of the dish using the parchment paper. Use a sharp knife to cut them into squares between the pretzels. Enjoy immediately, refrigerate for later, or freeze for long term storage.

Nutrition

Serving: 1square | Calories: 187.94kcal | Carbohydrates: 17.3g | Protein: 3.82g | Fat: 12.94g | Sodium: 108.91mg | Fiber: 1.41g

Love peanut butter and chocolate? Check out my Peanut Butter Fluff Cups or “The One” Chocolate Mug Cake!

overhead view of no bake pretzel peanut butter bars lined up in a grid

How to Make Pretzel Peanut Butter Bars – Step by Step Photos

Graham crackers in a food processor

While you can actually buy graham crackers already in crumb form, it’s going to be less expensive to make crumbs out of whole crackers. You want a very fine and even crumb for this, so a food processor is probably the best option. You need 1 cup of crumbs, which should be about 8 sheets of graham crackers.

Graham cracker crumbs in a food processor

Whiz those graham crackers until they’r every fine and even.

Peanut butter and butter in a bowl

Add 1 cup peanut butter and ½ cup butter (I used salted) to a bowl. Microwave for 30 seconds or just long enough that they’ll melt together. Avoid heating it until it’s piping hot. That will make the later steps more difficult. Stir until the mixture is even and smooth.

Graham cracker crumbs and powdered sugar added to the peanut butter

Add the graham cracker crumbs and 1 cup powdered sugar to the peanut butter mixture.

Peanut butter base mixture in the bowl with a spoon

Stir until it forms an even paste-like mixture.

peanut butter base spread into a parchment lined baking dish

Line an 8×8-inch baking dish with parchment paper so that some of it sticks up the sides (this will help you remove the bars from the dish later). Spread the peanut butter mixture evenly into the bottom of the dish.

Chocolate chips and peanut butter in a bowl

Add 1.5 cups chocolate chips and 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir will. Continue to microwave and stir in 15 second increments until the chocolate is melted and smooth. Avoid over heating the chocolate or it will begin to get grainy.

Melted chocolate being spread over the peanut butter base

Pour the melted chocolate over the peanut butter base and then spread it out until smooth.

Mini pretzels being pressed into the melted chocolate

Press the mini-pretzels into the melted chocolate in rows. I did five rows of five across. Make sure to leave a little space between each because that is where you’ll cut your bars.

No Bake Pretzel Peanut Butter Bars being cut

Refrigerate the peanut butter bars for at least two hours, or until they are solid. Lift them out of the dish using the sides of the parchment paper. Use a sharp knife to cut them into squares between each pretzel.

peanut butter bars in a freezer bag

You can keep your peanut butter bars in the refrigerator for about a week, or freeze them for longer! They thaw pretty quickly at room temperature, so you can get that peanut butter chocolate fix whenever you’d like. ;)

front view of no bake pretzel peanut butter bars lined up in a grid

The post No Bake Pretzel Peanut Butter Bars appeared first on Budget Bytes.

Chocolate Peanut Butter Granola

No Bake Cookies are one of my all-time favorite cookies. If you’ve had one, you know they are super delicious. If you haven’t had one, you are for sure missing out. Think chocolate, peanut butter, and oats combined in one little cookie. YUM…

No Bake Cookies are one of my all-time favorite cookies. If you’ve had one, you know they are super delicious. If you haven’t had one, you are for sure missing out. Think chocolate, peanut butter, and oats combined in one little cookie. YUM! Well, this Chocolate Peanut Butter Granola reminds me of my favorite no…

The post Chocolate Peanut Butter Granola appeared first on Two Peas & Their Pod.

Vegan Snickerdoodles

This article is from Delicious Everyday.
Yummy vegan snickerdoodles! These cookies are soft, chewy, and loaded with cinnamon sugar flavor. Plus, you only need one bowl, a few simple ingredients, and 20 minutes to make them. No matter how much I love s…

This article is from Delicious Everyday.

Yummy vegan snickerdoodles! These cookies are soft, chewy, and loaded with cinnamon sugar flavor. Plus, you only need one bowl, a few simple ingredients, and 20 minutes to make them. No matter how much I love savory food, I definitely have a sweet tooth. I love desserts and sweet snacks, especially homemade. After all, there’s...

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No Bake Chocolate Oatmeal Cookies

These no bake chocolate peanut butter oatmeal cookies are a step above the rest! They’re so irresistible, everyone will ask for the recipe. Much as we love no bake cookies…sometimes they taste a little flat. You know, grainy and sugary, instead of nuanced and irresistible. So we’ve got a new take: these No Bake Chocolate Oatmeal Cookies are a step above the rest! These are rich and chocolaty, full of dark chocolate peanut butter flavor and sweetened just enough with sugar and maple syrup. They’re beautifully glossy in texture, and the flavor? Let us tell you: when we served them at a party, they went fast. Here are our tricks to the best ever chocolate no bake cookies! Ingredients in the best no bake chocolate oatmeal cookies We took the basic recipe for no bake chocolate oatmeal cookies and made them even better. Here are a few of the things that make this recipe stand out: Sugar and maple syrup. Pure maple syrup adds a nuance in flavor, with caramel and brown sugar notes! You’ll still need sugar for the science of these cookies to work, but it’s got less than the standard recipe. Dutch process cocoa powder. Dark cocoa […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These no bake chocolate peanut butter oatmeal cookies are a step above the rest! They’re so irresistible, everyone will ask for the recipe.

No bake chocolate oatmeal cookies

Much as we love no bake cookies…sometimes they taste a little flat. You know, grainy and sugary, instead of nuanced and irresistible. So we’ve got a new take: these No Bake Chocolate Oatmeal Cookies are a step above the rest! These are rich and chocolaty, full of dark chocolate peanut butter flavor and sweetened just enough with sugar and maple syrup. They’re beautifully glossy in texture, and the flavor? Let us tell you: when we served them at a party, they went fast. Here are our tricks to the best ever chocolate no bake cookies!

Ingredients in the best no bake chocolate oatmeal cookies

We took the basic recipe for no bake chocolate oatmeal cookies and made them even better. Here are a few of the things that make this recipe stand out:

  • Sugar and maple syrup. Pure maple syrup adds a nuance in flavor, with caramel and brown sugar notes! You’ll still need sugar for the science of these cookies to work, but it’s got less than the standard recipe.
  • Dutch process cocoa powder. Dark cocoa powder is another key to the rich, irresistible flavor (see below).
  • Peanut butter. Nut butter adds a satisfying chewiness to chocolate peanut butter no bake cookies.
  • Old Fashioned rolled oats. Use Old Fashioned whole oats for the best texture, not quick cooking oats.
  • Butter. It’s required here, so they don’t immediately melt at room temp. But all you need is 4 tablespoons.
  • Salt and cinnamon: Cinnamon adds one more hint of intrigue!
  • Milk and vanilla: The milk makes just the right liquid to solid ratio, which is important here.

Can you change up ingredients?

You may be tempted to monkey with the ingredients and add your own spin. Outside of changing up the nut butter, please stick to this recipe! The specific ingredients are key to getting the cookies to set with the right texture. However, you can change up the nut butter if you have an allergy, or add toppings. Scroll down!

No bake chocolate oatmeal cookies

Find Dutch process (dark) cocoa powder

Make these no bake chocolate oatmeal cookies with Dutch process cocoa powder, and you’ll never go back! This special type of cocoa powder is easy to find at the grocery, and results in the best chocolaty, fudgy desserts. So skip the regular cocoa powder in favor of the good stuff. Here’s more about it:

Can you substitute regular cocoa powder? Yes! They’re not nearly as good, but we’ll allow it.

Dutch process vs regular cocoa powder
Dutch process cocoa powder vs regular cocoa powder

The key to chocolate no bake cookies: let it boil 1 minute!

So: we have another no bake cookies recipe called Bliss Bites that’s massively popular. But unfortunately, bliss bites don’t hold up at room temperature. You need to keep them chilled for storage, which makes them hard to bring parties or a potluck. These no bake chocolate oatmeal cookies are just right: they hold up at room temperature and have a laminated texture. Here’s how to get this effect:

  • Add all ingredients except oats to a saucepan and boil exactly 1 minute. The timing is important here! Go too long and the cookies will be too crumbly, not enough and they won’t laminate. It sounds weird, but it works!
  • Remove from the heat immediately and stir in the oats. Be exact about this, and the sugar and butter will essentially caramelize, making a coating that holds up at room temp.
No bake cookies

Flavor variations!

We don’t recommend playing with the ingredients in these no bake chocolate peanut butter oatmeal cookies, but you can definitely swap out the nut butter if you have an allergy. And, you can add fun toppings! Here’s what to know:

  • Almond butter, tahini, or sunflower butter: Swap out the peanut butter for almond butter or sunflower butter if you have an allergy! The flavor is slightly different but still delicious.
  • Sea salt: Love sweet and salty? We highly recommend topping with flaky sea salt.
  • Toasted coconut + sea salt (Samoa): Do you love Samoa Girl Scout cookies as much as we do? Top these no bake cookies with toasted coconut and sea salt, and they taste very similar. You will be OBSESSED!

Storage info

Got a big batch of no bake chocolate oatmeal cookies? Here’s how long they’ll last…assuming you can keep them around!

  • Store refrigerated. Some people say you can store no bakes at room temp, but we prefer the stability of the fridge.
  • They last up to 3 weeks! They taste best the fresher they are, but ours lasted refrigerated for 1 month. So a conservative estimate for these no bake chocolate peanut butter oatmeal cookies is 3 weeks.
no bake chocolate peanut butter oatmeal cookies

This no bake chocolate oatmeal cookies recipe is…

Vegetarian and gluten-free (with gluten-free oats).

Print
No bake chocolate oatmeal cookies

No Bake Chocolate Oatmeal Cookies


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 14 minutes
  • Cook Time: 1 minute
  • Total Time: 15 minutes
  • Yield: 22 to 24 cookies
  • Diet: Vegetarian

Description

These no bake chocolate peanut butter oatmeal cookies are a step above the rest! They’re so irresistible, everyone will ask for the recipe.


Ingredients

  • 1/4 cup dark chocolate or Dutch process cocoa powder
  • 3/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 1/4 cup milk
  • 4 tablespoons salted butter
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon cinnamon
  • 3 cups Old Fashioned rolled oats

Instructions

  1. Place all ingredients except the oats in a medium saucepan and bring it to a boil.
  2. Once it starts rapidly bubbling, set a timer for 1 minute. Stirring continuously with a spatula, boil for 1 minute. Then immediately remove from the heat and stir in the oats.
  3. Make 1 1/2 tablespoon-sized scoops (using a size 40 cookie scoop, if you have it) and them place onto a parchment lined baking sheet. Flatten them with a buttered spoon, or press gently with your fingers. (Flavor variations: Top them with flaky sea salt, or toasted coconut and flaky sea salt for a Samoa flavor.)
  4. Freeze the cookies for 10 minutes. Then store refrigerated for up to 3 weeks. 
  • Category: Dessert
  • Method: No Bake
  • Cuisine: Cookies

Keywords: No bake chocolate oatmeal cookies, chocolate no bake cookies, no bake chocolate peanut butter oatmeal cookies, chocolate peanut butter no bake cookies

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