Chocolate Peanut Butter Granola Bars

Like a lot of people these days, I'm trying to make my snacks instead of buying granola/snack bars that I don't really love or know what exactly is in them.  This one looked not only easy, but delicious.  I think they turned out great, and were great to bring with to work for a snack when I'm feeling like a need something a little sweet in the afternoon.  I might try throwing Chia Seeds in the mix next time.  I do suggest storing them in the fridge because i left one at my desk all morning and it was still delicious, but a little difficult to eat because it was soft.

Chocolate Peanut Butter Granola Bars
From:  The Marathon Mom
Prep/cook time: 10 min
Chill time: 1 hr
Makes 8-10 bars

Ingredients:
1/2 cup natural peanut butter
1/2 cup local honey
1/4 cup unsalted butter
1 cup oats (not quick oats)
2 Tbsp wheat germ or ground flax seed (we used Flax)
1/2 cup coconut (I used some slivered almonds because I wasn't too keen on coconut)
1/2 cup mini chocolate chips

Directions:
1. Melt the butter, peanut butter, and honey in a pot over medium to low heat, stirring constantly.  Turn off the burner when mixture is melted together.

2. Pour in the cup of oats and Flax/Wheat germ.  Stir til combined.

3.  Wait until it cools and stir in the almonds/coconut and chocolate chips.  Or you can put both in before it cools and the chocolate will melt and will give it a more chocolaty taste overall (which is what I did and really liked the flavor).

4. Spread into foil-lined 8x8 pan and stick in the fridge.

5. Once cooled, flip out hardened bars and cut to the size you like.

Copycat Reese's Peanut Butter Eggs (with sugar free powdered sugar)

 

Reese's Peanut Butter Eggs are one of my favorite Easter snacks (Second only to the Cadbury Mini  Eggs).  Something about the ratio of peanut butter to chocolate is way better than a regular Reese's Peanut Butter Cup.  When I saw this recipe for "healthier" PB Eggs I knew I had to try it.

These turned out SOOO good and pretty easy.  The coconut oil gives a hint of coconut flavor, but I kind of like it.  They aren't exactly like a Reese's PB Egg, but they are as close as you will get especially with making it a little healthier.  I made my own Sugar Free Powdered sugar (recipe coming soon) but you could easily use regular powdered sugar.  If you love Reese's PB Eggs then you should definitely try these!

Copycat Reese's Peanut Butter Eggs (with sugar free powdered sugar)
From: Chocolate Covered Katie
Prep Time: 20 min
Chill Time: 2 hrs 
Makes: 6-9 small eggs

Ingredients:
1/4 cup natural Peanut Butter (or regular BP, or any nut butter)
dash of salt
1/2 cup powdered sugar or Sugar Free Powdered Sugar
2 Tbsp Cocoa Powder
2 Tbsp Virgin Coconut Oil
2 Tbsp pure Maple syrup or liquid stevia to taste

Directions:
1. Mix together PB, powdered sugar, and salt together in a bowl until it becomes crumbly doughy.  I found with the natural Peanut butter that I had to add a little extra powdered sugar (maybe 2 Tbsp or more).

2.  Form dough into flat ovals/egg shaped. Place on wax paper and put in freezer for an hour or until hard.

3. Melt coconut oil if it is not already melted (I melted mine in the microwave on high for 15 seconds).  Mix in cocoa and maple syrup/stevia drops until it looks like chocolate sauce.  Taste to see if it needs any additional syrup or cocoa. 

4.  Working quickly dip egg into the chocolate and cover with sauce (I actually used corn cob skewers as she suggested and this worked pretty well.  Place it back on the wax paper ind put it in the freezer until hardened.  Enjoy!

Note:  These should be stored in freezer (thaw a minute or two before eating, or eat frozen).  If you don't want to store them in the freezer you can just melt some chocolate chips for dipping instead of the cocoa mix above. 

No-Bake Nutella Oatmeal Cookies

This is another Nutella recipe I wanted to try for Bill.  This is similar to the No Bake Oatmeal Cookies I make, but it cuts out some of the peanut butter and adds Nutella.  While they were ok, the turned out a little dry and crumbly.  The flavor was good though, so definitely worth it if you like Nutella!

No-Bake Nutella Oatmeal Cookies
From: ingredients, inc.
Prep time: 20 min
Cook: 5 min

Ingredients:
3 Tbsp butter
1/2 cup granulated sugar
1/4 cup milk or almond milk
1 Tbsp dark chocolate cocoa powder
1/4 cup peanut butter
3/4 cup Nutella
2 cups rolled oats

Directions:
1. In a medium to large sauce pan, melt the butter over medium to medium-low heat.  Add sugar, milk, and cocoa powder and mix until combined.

2.  Stir in the peanut butter and Nutella until melted, followed by the oats.  Continue mixing until all of the ingredients are incorporated.  Reduce heat to lowest setting.

3.  Working quickly, scoop and shape into balls and place them on a parchment-lined sheet pan.  Refrigerate for 30 minutes or until firm.  Store in airtight container int he refrigerator.

Mini Nutella Cookie Cups

Bill loves Nutella, I'm not a big fan.  It is too rich or something for me.  But since it isn't always about what I like to eat (shocking I know), I decided to find a couple of Nutella recipes on Pinterest to try sometime.  I had to bring dessert to our small group, so I thought these would be perfect, plus I hoped I wouldn't be left with a bunch.  Since I'm not a fan of Nutella, I'll have to go with what Bill and the group thought... they said they were very good!  We only had 3 leftover.  So if you like Nutella, you will like these!

Mini Nutella Cookie Cups
From: Daisy Chubb's
Prep Time: 20 min
Cook Time: 12 min

Ingredients:
1 cup butter (softened)
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tspn vanilla extract
3 cups all-purpose flour
1 tspn baking soda
1/2 tspn salt
Jar of Nutella (I used a small jar and used the entire thing... in fact there were a few that didn't get any, so I would suggest a bit bigger jar, but you will likely have some left over with the big jar)

Directions:
1.  Preheat oven to 350 degrees. Spray mini muffin tin.

2. Cream butter and both sugars in a bowl until light, smooth and fluffy.  Beat in eggs and vanilla until fully incorporated.  Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in.

3. Roll dough into balls and pop them in the mini muffin tin and bake for 10-12 minutes, until golden brown but not too dark around the edges.

4. When done, remove from oven and let sit for about 2 minutes.  Then make wells for the nutella with the bottom of a shot glass or a spoon.  Add a Tablespoon Nutella to each cup.  As it starts to warm from the heat, stir and make it smooth.

5. Let cool 15-20 minutes in a tin.  Remove from tin and let cool.

Quick and Easy No Bake Oatmeal Peanut Butter Bites

I'm always looking for healthier snacks to take to work.  These were so quick and easy to make, and really delicious.  Plus, I found another way to use my Chia seeds and a way to sneak in some flax. I will be making these again, they are the perfect filling snack for work.

Quick and Easy No Bake Oatmeal Peanut Butter Bites
From: How Sweet It Is
Prep time: 10 min
Cook time: NONE
Makes: 12-15 balls

Ingredients:
1 cup old-fashioned rolled oats
1/4 cup ground flaxseed
1/4 cup sliced almonds, chopped
2 Tbsp chia seeds
1/8 tsp cinnamon
pinch of salt
1/4 cup + 2 Tbsp creamy peanut butter
1/4 cup + 1 Tbsp Honey
1/4 tsp vanilla extract
2 Tbsp mini chocolate chips
1/4 cup ground peanuts or ground almonds, to roll the balls in.

Directions:
1. Combine oats, almonds, flaxseed, chia seeds, salt, and cinnamon in a large bowl and stir.

2.  Melt peanut butter and allow it to cool slightly (I melted mine in the microwave for about 30 - 45 seconds, then stirred).  Then stir in honey and vanilla extract until it's combined.

3. Once peanut butter has cooled a bit, pour over the oat mixture and mix well with a spoon then bring together with your hands.  Once mixture is sticking together, fold in chocolate chips.

4. Roll dough into golf-ball sized (or slightly smaller) balls, then roll in ground peanuts or ground almonds.  These can be eaten at room temp but we like them stored in the fridge!

Chocolate Covered Cookie Dough Balls

A friend at work brought in these Chocolate covered cookie dough balls and I knew I had to have the recipe.  I made them last weekend to bring to our family get together and they sold like hot cakes.  These are so easy and delicious that I will definitely make them again.  They do make a lot (around 30-40 balls) so I highly suggest making them for a group of people or you will end up eating them all yourself!

Chocolate Covered Cookie Dough Balls
From: Chef in Training
Prep time: 15 min
Cook time: 5 min

Ingredients:
1/2 cup butter, softened
3/4 cup packed brown sugar
1 tsp vanilla
2 1/4 cups flour
14 oz can sweetened condensed milk
1 cup mini chocolate chips
1 1/2 lbs chocolate disks or chocolate chips to coat (I used the kind marked for fondue and these worked great!)

Directions:
1. In a large bowl, cream butter and brown sugar with electric mixer at medium speed until creamy.  Add vanilla.  Gradually beat in flour, then add sweetened condensed milk. 

2. Stir in mini chocolate chips, mixing well.  Shape into 1-inch balls and place on waxed paper.  Chill 2 hours.

3. Melt chocolate disks in microwave or double boiler.  Using 2 forks dip cookie balls into candy coating to cover.  place on waxed paper and chill to set.  Store in refrigerator for at least 1 hour.

Sopapilla Cheesecake Bars

I saw this floating around pinterest a while back, and two of my friends recently made them to bring to our small group.  They were tasty, so I wanted to try them myself.  These sure aren't overly healthy, but they are really tasty, and very easy. Perfect to bring to any group gathering.  One thing I did do, was use light cream cheese.  Not sure if that made a difference, but every little bit counts I think.

Sopapilla Cheesecake Bars
From: Cookies and Cups
Prep: 10 minutes
Cook: 30 min

Ingredients:
2 cans crescent rolls
2 (8oz) packages cream cheese (room temperature)
1 cup sugar
1 tsp vanilla
1/2 cup butter, melted
1/2 cup sugar
1 Tbsp Cinnamon

Directions:
1. Preheat oven to 350

2. Unroll 1 can of crescent rolls and lay flat in bottom of a 9x13 baking dish. Stretch rolls to cover teh bottom of the pan if needed.  Pinch any seams closed.

3. In a mixing bowl combine cream cheese, 1 cup sugar and vanilla until combined and smooth.  Spread over top of the crescent rolls.

4. Unroll your remaining can of crescent rolls and lay this on top of the cream cheese mixture, again pinching closed any open seams.

5. Pour melted butter on top of the crescent rolls.

6.  In a bowl mix the remaining sugar and Tbsp cinnamon together and sprinkle that evenly on top of butter.

7.  Bake for 30 minutes until top is golden brown.

8.  Let cool for approximately 20 minutes and then put in refrigerator to completely chill before cutting into squares.

Kit Kat Cracker Bars

 

Bill and I both like Kit Kats so I was drawn to this recipe.  The people who commented on the recipe on Tasty Kitchen said they thought the bars were really good but that they didn't taste like Kit Kats.  I have to agree, they are very delicious - additively so, but they don't taste very similar to Kit Kats.  Bill said he liked them and thought they tasted very similar to Scotcheroos. I think that next time I will cut down on the butterscotch chips or maybe cut them out all together if I don't happen to have them at home.

Kit Kat Bars
From: Chloe from Tasty Kitchen
Prep Time: 10 min
Cook Time: 30 min


Ingredients:
2 sticks Butter
1/2 cup Milk
1 Cup Milk
1/2 cups white Sugar
2 cups Graham Cracker Crumbs
1 box (16oz) Club Crackers
1 cup Chocolate Chips
1 cup Butterscotch Chips
2/3 cups Peanut Butter




Directions:
1. Melt butter in a medium saucepan. Add milk, brown sugar, and white sugar. Bring that to a boil and add graham cracker crumbs. Reduce heat to low and cook for 5-6 minutes.


2. Put a layer of Club crackers on the bottom of a 9 x 13 pan. Pour half of the graham cracker mixture over that. Add another layer of crackers, then the other half of the graham cracker mix, followed by a third layer of crackers.


3. Melt chocolate chips, butterscotch chips, and peanut butter. Use to frost the bars by spreading it evenly over the top layer. Chill. Cut

Scotcheroos

 

I made Scotcheroos a couple weeks ago and couldn't believe I hadn't posted them yet.   These are a family favorite and are perfect for the upcoming holidays!

Scotcheroos
From: My Mom

Ingredients:
1 cup white Karo Syrup
1 cup sugar
1 cup peanut butter
6 cups rice crispies
6 oz Semi-Sweet Chocolate Chips
6 oz Butterscotch chips

Directions:
1. In a large pot add Karo Syrup, Sugar, and peanut butter.  Turn heat to medium high and stir until bubbly.

2. Once bubbling, remove from heat and stir in rice crispies until  all Rice Crispies are covered.  Spread into 9x13 inch pan

3. Heat Chocolate chips and butterscotch chips in the microwave at 30 second intervals until melted.  Spread over rice crispy mixture.  Let stand until bars have cooled.  Cut and serve.

Oatmeal Cranberry White Chocolate Chunk Cookies

 When we had a blizzard here in Chicago back in February I wanted to make cookies but I was hoping to make them at least a little healthy so I tried out this recipe.  They were really good, although I'm convinced my oven cooks hotter than it reads and my cookies ended up a little over done, but were still really good especially on a snowy day.

Oatmeal Cranberry White Chocolate Chunk Cookies
From: All Recipes

Ingredients:
2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cup old fashioned oats
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 (6oz) package Dried Cranberries
2/3 cup white chocolate chunks or Chips

Directions:
1. Preheat oven to 375 degrees

2. Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy.  Add eggs, mixing well.

3. Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition.  Stir in dried cranberries and white chocolate chunks.

4. Drop by rounded spoonfuls onto ungreased cookie sheets.  Bake for 10-12 minutes or until golden brown.  Cool on wire rack.

Better than Crack Brownies

When I saw the recipe for Better than Crack Brownies on Jessica's blog, I knew I wanted to try them.  How could I not with a name like that.  However, I wanted to make them sometime for a group of people because I didn't want to end up eating an entire pan all myself.  I made these last weekend for family and they turned out great! I couldn't tell you if they are better than crack, but they are definitely brownies that are maxed out on chocolate and peanut butter and so rich that you feel like you can't eat more than one, but at the same time you wan to eat the whole pan!

Notes:

- I only did nuts on half of the brownies because my brother doesn't like nuts, and both halves were delicious!

- I also used semisweet chocolate chips instead of milk because that is what I had, plus, I like darker chocolate better anyway.

Better than Crack Brownies

From: Jessica at How Sweet It Is

Ingredients:

1 batch brownies (I just used a box mix, but you could make them homemade)

1/2 cup salted peanuts

1 cup chopped Reese’s peanut butter cups

1 1/2 cup milk (or semisweet) chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

1 1/2 cups Rice Krispies Cereal

Directions:

1. Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. 

2. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

3. While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. 

4. Remove brownies from oven and evenly pour chocolate mixture over top.

5. Refrigerate for 2 hours before serving. Store in refrigerator.

Peanut Butter Bars

 One of my favorite Christmas treats my mom used to make was Peanut Butter Bars.  I love peanut butter and chocolate and this is like an entire pan of Reese's Peanut Butter cups, so of course I would love these. This was one of the recipes I included in my 5th grade recipe book that I mentioned in the last post. 

 The picture I drew to go with the recipe was very high quality (I also love the greasy PB finger smudges - you can tell this recipe is well loved even if the picture stinks!).

 I think it is supposed to be me with an apron on and 2 people grabbing for the last peanut butter bar.  Although it looks a lot like they are reaching for the knife and what looks like a scissors (I think it is supposed to be a spatula).  I guess we can all see why I didn't become a world famous artist!

Peanut Butter Bars

Ingredients:

1/2 cup melted butter

2 cups peanut butter

1 lb powdered sugar

1 Tbsp vanilla

1 cup brown sugar

12 oz semi-sweet chocolate chips

2 Tbsp butter

Directions:

1.  Spray a cookie sheet with PAM. Mix together 1/2 cup melted butter, peanut butter, powdered sugar, vanilla and brown sugar together and spread on cookie sheet.

2. Refrigerate 15 - 30 min.  

3.  Melt chocolate chips and 2 Tbsp butter together and spread on top. Enjoy!

Frosted Mint Bars

When I was in 5th Grade, our class all brought in our favorite recipes and made a cookbook for a fundraiser.  Ths is one of the recipes I always liked from the book.  I think they are perfect for this time of year with the green frosting and mint flavor.

When my mom gave me this book a while back it was fun looking though all the recipes, but was most entertaining was the pictures we all drew with them.   I'll post a picture from one of my recipes next time... it is a real winner.

Frosted Mint Bars
From: Ricky Fairbarin - 5th grade recipe book

Ingredients:
Bars:
1 Cup Sugar
1/2 cup softened butter
1 tsp Vanilla
2 eggs
2/3 cup flour
1/2 cup cocoa
1/2 tsp baking powder
1/2 tsp salt

Frosting:
1 1/2 cups powdered sugar
1/4 cup butter softened
1/8 cup milk
1/4 tsp peppermint
green food coloring
1 square unsweetened chocolate

Directions:
1. Mix sugar and butter, vanilla, & eggs.  Add other Bar ingredients.   Stir until creamy.

2. Pour into greased 8x8 inch pan. Bake at 350 degrees for 25 minutes.  Let cool. 

3. Frosting: Mix Powdered sugar with butter.  Then add milk and peppermint and mix.  Add 3 drops of green food coloring.  Spread over brownies (once they are cool).  Refrigerate for 15 minutes.

4. Melt square of unsweetened chocolate and then drizzle over Bars.

No-Bake cookies

 
I got this recipe from my friend Madison at work.  They are tasty, and easy and I like the oatmeal in them!

No-Bake Cookies 
From: Sara Major

Ingredients:
2 cups sugar
4 Tbsp cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 Tbsp vanilla
3 cups oatmeal
waxed paper

Directions:
1. In a heavy sauce pan bring to a boil the sugar, cocoa, butter and milk.

2. Let boil for 1 minute then add peanut butter and vanilla.  Once that is mixed, add oatmeal.

3.  On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Pumpkin Bars

I love pumpkin bars this time of year. This is my mom's recipe and you can make one jelly roll pan, or two 9x13 pans and it always make a ton. mmmmm!

Pumpkin Bars
From: My Mom

Cake Ingredients:
1 cup Oil
2 cups sugar
2 cups Pumpkin (1 lb can)
4 eggs
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon

Frosting ingredients:
3-4oz cream cheese (softened)
3 Tbsp melted butter
3 cups powdered sugar (or more)
1 tsp vanilla
1 Tbsp Milk (add as needed)


Directions:
1. Mix all cake ingredients together, beat until smooth

2. Pour in 1 jelly roll pan or 2 9x13 pan (Greased)

3. Bake at 350 degrees for 20 minutes

4. Let cool completely

5. Mix frosting ingredients together and frost the cake.

Easy Cool Whip Lemon Cookies

I made these from a recipe I found before I realized they are not original and can be found on All Recipes right HERE. This is a super easy cookie to make and tastes delicious... they go especially great with some tea. They are a little more light, fluffy, and cake like than most cookies, which is probably what makes them so good.

 
Easy Cool Whip Lemon Cookies
From: All Recipes


Ingredients:
1 8oz Container of Whipped Topping (thawed)
2 Eggs
Lemon Cake Mix
Powdered Sugar

Directions:
1. Beat together thawed whipped topping and 2 eggs

2. Add cake mix, and beat.

3. Drop by teaspoonfuls into a bowl of powdered sugar and roll just to coat (it is a little messy)

4. Bake at 350 degrees on a lightly greased baking sheet for about 8 minutes