How can you make something that already tastes good even better? Add chocolate, of course! I’ve been eyeing these salted peanut bars for quite some time. With baseball season around the corner, I’m all about peanuts! I require a bag of peanuts at every game. I’m sure these chocolate peanut marshmallow bars will be the perfect snack when I watch baseball games at home!
From sweet to savory applications, peanuts pack such flavor. The original recipe for these bars uses salted peanuts. I swapped in a combination of salted peanuts and honey roasted peanuts to mix it up. The honey roasted peanuts add an unexpected touch of sweetness that makes you crave more after each bite.
The bottom cookie layer is quite similar to a shortbread crust. On top of that is a layer of melted marshmallow. And the bars are rounded out with a delectable and oh-so-delicious mixture of peanut butter, crisp rice cereal, and peanuts. Once the top layer has cooled and set, a generous drizzling of chocolate is the perfect finishing touch. These bars have everything you could ever want in a treat: sweet, salty, crunchy, and satisfying!
Making these little treats is a breeze. It’s waiting for it to cool down and set up that feels like eternity. But really, it only needs about an hour in the fridge to firm up.
This is a great make-ahead dessert. Once completed, it also holds really well for a few days. Although, trust me, you’ll have no problem finishing these chocolate peanut marshmallows bars!
Here are my changes to the original SALTED PEANUT BARS recipe:
- Instead of 2 cups salted peanuts, use 1 cup salted peanuts and 1 cup honey roasted peanuts.
- Once bars have been sliced into serving portions, drizzle melted dark chocolate over the top for the finishing touch.
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The official start of summer is just a week away but it is definitely feeling a lot like summer in Chicago already. When the weather warms up, I love to keep it much more low-key in the kitchen. That means you will not find me making elaborate cheesecakes and braised meats but instead I love to grill outdoors and make frozen icebox desserts, like this Frozen Peanut Butter Pie.
I found the original recipe for the Frozen Peanut Butter Pie lurking on BHG.com just begging to be made. It stared at me with big beautiful eyes and totally stole my heart. I happen to adore peanut butter. Peanuts are really the only nut (not really a nut but ok) that I can eat since I have a tree nut allergy. Because of that, I have made peanut butter my best friend ever. I decided that the simplicity of this recipe was just what I wanted when the weather hit 88 degrees this week.
The pie couldn’t have been easier to make. Who knew that melted peanut butter and stiff whipped cream whisked together could create the perfect texture ice box pie? And if you add in chopped peanut butter cups, the end result is even more magical!
I actually made no changes to this recipe. I didn’t think it was necessary. However, I added a nice drizzle of chocolate ganache (1 cup of semi-sweet chocolate chips and a couple tablespoons of heavy cream microwaved and stirred until smooth) over each slice to add a bit more chocolate flavor, and I think it truly worked. It made this pie taste like a frozen version of a peanut butter cup. Who wouldn’t want that?
If you have any barbeques or summer parties coming up, this is the perfect treat that will truly make a statement with less effort than a baked treat.
Hi, everyone. I’m Jocelyn, a food blogger from the Midwest. For the past 6 years, I have been sharing fun and easy dessert recipes on my blog Inside BruCrew Life. Recently, I also have started sharing the easy dinner recipes that our family enjoys. Most of these recipes are ready in 30 minutes or less making them perfect for those busy school nights.
I am so excited to be sharing some dessert recipes with you for the “Month of Chocolate”. One of the first ones that caught my eye when I was searching BHG’s recipes was for the Best-Ever Chocolate Cake. Anything that claims to be the best ever always has me wanting to test it right away. I couldn’t wait to get in the kitchen and create some cake fun.
As I mixed up the cake batter, I made a few tweaks to the ingredients based on how I usually make a homemade chocolate cake in my kitchen.
- I substituted dark cocoa powder in place of regular cocoa powder to deepen the color and taste of the cake.
- I used a mixture of regular sugar and brown sugar in the cake batter.
- I swapped out half of the milk for cooled coffee. Using coffee is another way to really deepen that chocolate flavor.
- I baked the cake batter in a 9×13 pan, and cut it in half to make the two layers.
- I halved the recipe for the Chocolate-Sour Cream Frosting. Again I used dark cocoa powder and dark chocolate chips to give it a little more chocolate edge. Make sure to set aside a some of the frosting to pipe around the top edge of the cake before you fill the cake layers.
- I covered the entire cake with my recipe for Honey Peanut Butter Frosting. A simple dinner fork is all you need to create the fun pattern on the sides of the cake.
To add more fun and decoration to the cake, I also added some peanut butter filled candies around the edges and on top. This Best-Ever Chocolate Cake lived up to its name completely. It is definitely my new favorite recipe for homemade chocolate cake, and my family cannot wait for me to make another one. Get the original recipe here.
It’s been a while since I’ve done a proper pantry cleaning. After a lot of baking this fall, a little kitchen organizing was in order, especially with the upcoming holidays. Since cleaning and organizing aren’t my forte, I thought I might motivate myself and do some baking to use the small amounts of random ingredients. With way too many chocolate chips and a few opened jars of peanut butter staring me in the face, this recipe for Peanut Butter-Streusel Muffins was a match.
As I’ve said a million times before, chocolate and peanut butter is a winning flavor combination for me. Pack it into a muffin and top it with streusel and I’m dancing with joy in the kitchen (even amid the cleaning).
To make these muffins extra special, I decided to downsize them. Little bite sized treats during my kitchen cleaning or with a cup of coffee for breakfast. Mmm! A mini cookie scoop portioned out just enough batter to make 24.
I didn’t have any peanuts on hand for the streusel, so I substituted pecans. No harm done. That’s why I love pantry cleaning. You use what you have. There’s no reason to run to the store to buy more ingredients.
These muffins came together in no time. Served a slightly warm, the melted chocolate and peanut butter make them bites of heaven. They might even inspire me to clean more often. OK, probably not.
Get the recipe here, give these mini muffins a try, and let us know what you think. Enjoy!
Michael Wurm, Jr – Inspired by Charm
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Truffles that I KNOW you will love! I made these peanut butter truffles with some tweaks.
I love peanut butter and white chocolate…so when I saw the truffles, I knew I had to make them with white chocolate! I also topped some of them with melted semi-sweet chocolate!
It’s really easy, I melted the chocolate (and the white chocolate in the microwave). Make sure you set the power to 50% and start with 30 seconds and then stir and repeat with 15 second intervals and stirring until the chocolate is completely melted.
I put my decorator bag into a coffee mug and add the chocolate.