Chocolate Peanut Butter Truffles: Peanut Butter Lover's Day

Today is National Peanut Butter Lover's Day. I'm also paying homage today to Mr. Peanut. I grew up with Planter's Peanuts. Mr. Peanut, shaking hands with everyone, would walk the boardwalk in Atlantic City! What a treat. I also loved those hot salty peanuts, roasted right onsite. The original company was called Planters Nut and Chocolate Company, so what's not to love? Planters did make peanut butter, but for a short time. We always had Skippy at our house. 

I've posted lots of recipes for Chocolate and Peanut Butter, but here's an easy Peanut Butter Truffle recipe to celebrate today's holiday!

Chocolate Peanut Butter Truffles

This is a simple recipe for a peanut butter ganache truffle rolled in chopped peanuts adapted from a recipe in  CountryLiving.

Ingredients
8 ounces 60-75% dark chocolate, chopped
1 cup heavy cream
1/2 cup smooth Peanut Butter
1/2 tsp pure vanilla extract
1/4 tsp salt
3/4 cup finely chopped peanuts

Directions
Place chopped chocolate in medium heat-safe bowl. Set aside.
In medium saucepan over low heat, cook heavy cream until it just begins to boil; then immediately pour over chocolate. Let sit for 1 minute. Stir until chocolate is melted and mixture is thick and smooth. Stir in smooth peanut butter, vanilla extract, and salt. 

Pour into shallow baking pan and refrigerate until set, 4 to 6 hours.
Spoon chocolate–peanut butter mixture, by tablespoon, into your hand and roll into balls. Place on parchment-lined baking pan and return to refrigerator for 20 to 30 minutes.
Place finely chopped peanuts in shallow dish. Roll truffles in peanuts,  shaping each ball as you work. Keep refrigerated until serving.

What's your favorite Peanut Butter and Chocolate recipe?

EXTRA NUTTY PEANUT BUTTER FUDGE BROWNIES: Peanut Butter Lovers Day!

Today is National Peanut Butter Lovers Day! Here's a great  recipe for Extra Nutty Peanut Butter Fudge Brownies adapted from Pillsbury. I don't usually use boxed mixes, but this is a good recipe. Of course you can make your own brownies and just add the layer of peanut butter fudge and 1/2 cup chopped peanuts. You can also use a different boxed brownie mix.

I really like the clean salty taste of plain roasted peanuts, rather than the recommended honey-roasted peanuts in the original recipe.

I also add chocolate chips to the recipe and cut down on the peanut butter chips. You can never have enough chocolate!

Have a Peanut Buttery Day!

EXTRA NUTTY PEANUT BUTTER FUDGE BROWNIES!

Ingredients
2 (15.8 oz) pkg. fudge brownie mix with chocolate syrup
1/2 cup oil
1/2 cup water
 2 eggs
1 (14 ounce) can sweetened condensed milk (not evaporated)
7 ounces peanut butter chips
1/2 cup peanut butter
1/2 cup chocolate chips
1/2 cup roasted salted peanuts, coarsely chopped

Directions
Heat oven to 350°F. Spray with nonstick cooking spray or grease bottom only of 13 x 9-inch pan.
In large bowl, combine brownie mixes, chocolate pouches from mixes, oil, water and eggs; beat 50 strokes with spoon. Fold in chocolate chips. Pour about half of batter into sprayed pan.
In large saucepan, combine condensed milk, peanut butter chips and peanut butter; cook over low heat for 5 minutes or until chips and peanut butter are melted, stirring constantly.
Spoon and spread peanut butter mixture over batter.
Drop remaining half of batter over peanut butter layer.
Sprinkle with chopped peanuts.
Bake at 350°F. for 35 to 40 minutes or until edges begin to pull away from sides of pan.
DO NOT OVERBAKE. 
Cool 2 hours.
Refrigerate 1-1/2 hours or until completely cooled before serving.
Cut into bars.

Peanut Butter Chocolate Banana Cream Pie: Banana Cream Pie & Peanut Lovers' Day!

Today is National Peanut Butter Lovers Day, and tomorrow is National Banana Cream Pie Day, so here's a two-fer recipe to celebrate: Peanut Butter Chocolate Banana Cream Pie. It doesn't get much better than that. This recipe is from Kraft Foods. You can always substitute your own home-made ingredients.

PEANUT BUTTER CHOCOLATE BANANA CREAM PIE

Ingredients
35 Nilla Wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
2 squares Baker's Semi-Sweet Chocolate, divided  (or a high quality dark chocolate)
1/2 cup smooth Peanut Butter
2 Bananas, cut lengthwise in half, then crosswise into quarters
2 packages (3.4 ounces each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold Milk
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp PLANTERS Salted Peanuts, coarsely chopped

Directions
HEAT oven to 350ºF.
MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 chocolate square. Refrigerate.
MICROWAVE remaining 1-1/2 chocolate squares and peanut butter in microwaveable bowl on HIGH 1 minutes; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving.

Want to make your Peanut Butter Chocolate Banana Cream Pie from scratch? 

Try these recipes from Joy the Baker or EzraPoundCake's Hunk-a Hunk-a Peanut Butter and Banana Cream Pie.

PEANUT BUTTER CHOCOLATE BANANA CREAM PIE: National Banana Cream Pie Day!

Today is National Banana Cream Pie Day and yesterday was National Peanut Butter Lovers Day, so here's a 2-fer recipe to celebrate: Peanut Butter Chocolate Banana Cream Pie. It doesn't get much better than that. This recipe is from Kraft Foods. You can always substitute your own home-made ingredients.

PEANUT BUTTER CHOCOLATE BANANA CREAM PIE

Ingredients
35 Nilla Wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
2 squares Baker's Semi-Sweet Chocolate, divided  (or a high quality dark chocolate)
1/2 cup Peanut Butter
2 Bananas, cut lengthwise in half, then crosswise into quarters
2 packages (3.4 ounces each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold Milk
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp PLANTERS Salted Peanuts, coarsely chopped

Directions
HEAT oven to 350ºF.
MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 chocolate square. Refrigerate.
MICROWAVE remaining 1-1/2 chocolate squares and peanut butter in microwaveable bowl on HIGH 1 minutes; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving.

Want to make your Peanut Butter Chocolate Banana Cream Pie from scratch? Try these recipes from Joy the Baker or EzraPoundCake's Hunk-a Hunk-a Peanut Butter and Banana Cream Pie.

PEANUT BUTTER CHOCOLATE CHIP COOKIES: National Peanut Butter Lovers Day!

Today is National Peanut Butter Lovers Day. Who doesn't love peanut butter? Add chocolate, and I'm all in. Celebrate today's holiday with this easy recipe for Peanut Butter Chocolate Chip Cookies. You'll love these!

Peanut Butter Chocolate Chip Cookies 

Ingredients
1/2 cup unsalted butter, softened
3/4 cup chunky or smooth peanut butter (I like chunky organic stone ground for texture)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 tsp pure vanilla
1 cup King Arthur flour or all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup chocolate chips

Directions
Preheat oven to 375°.
Cream butter and sugars until light. Add egg and vanilla and mix until fluffy.
Add peanut butter and beat until combined.
Blend flour, baking powder, soda, and salt together well.
Add dry ingredients to butter mixture.
Fold in chocolate chips and stir to combine.
Drop cookie dough by teaspoonfuls onto lightly greased or parchment-lined baking sheets.
Bake 10-12 minutes at 375°.

PEANUT BUTTER CHOCOLATE BANANA CREAM PIE: National Peanut Butter Lovers Day & National Banana Cream Pie Day

Today is a Two-Fer Food Holiday Post. Today is National Peanut Butter Lovers Day, and tomorrow, March 2, is National Banana Cream Pie Day. So here's a recipe that includes both Food Holidays: Peanut Butter Chocolate Banana Cream Pie. It doesn't get much better than that. This recipe is from Kraft Foods. You can always substitute your own home-made ingredients.

PEANUT BUTTER CHOCOLATE BANANA CREAM PIE

Ingredients
35 Nilla Wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
2 squares Baker's Semi-Sweet Chocolate, divided  (or a high quality dark chocolate)
1/2 cup Peanut Butter
2 Bananas, cut lengthwise in half, then crosswise into quarters
2 packages (3.4 ounces each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold Milk
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp PLANTERS Salted Peanuts, coarsely chopped

Directions
HEAT oven to 350ºF.
MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 chocolate square. Refrigerate.
MICROWAVE remaining 1-1/2 chocolate squares and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving.

Want to make your Peanut Butter Chocolate Banana Cream Pie from scratch? Try these recipes from Joy the Baker or EzraPoundCake's Hunk-a Hunk-a Peanut Butter and Banana Cream Pie.

Photo: Kraft

Peanut Butter Toffee Cheesecake Brownies: National Peanut Butter Lovers Day!

Today is National Peanut Butter Lovers Day. I love Peanut Butter and Chocolate, and with the addition of Toffee and Cream Cheese, you're going to love these Brownies!

You can buy Toffee bits, but you can always crush any Toffee and substitute. The following recipe is adapted from Pillsbury.com. These Brownies are very rich. I use natural peanut butter, but any smooth peanut butter will work. I've never tried chunky in this recipe, so if you do, let me know how it goes. You can also make your own brownies from scratch.

Peanut Butter Toffee Cheesecake Brownies

INGREDIENTS
1 box (19.5 oz) Chocolate Fudge Brownie Mix
1/2 cup Vegetable Oil
1/4 cup water
2 eggs
1 package (8 oz) cream cheese, softened
1 can (14 oz) Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter
1 bag (8 oz) Heath milk chocolate toffee bits or other Toffee bits (or crush your own)
1 cup dark chocolate (60-70% cacao), chopped (original recipe calls for milk chocolate chips)
3 Tbsp whipping cream

DIRECTIONS
Heat oven to 350°F. Spray 13x9-inch pan with No-Stick Cooking Spray.
In medium bowl, stir brownie mix, oil, water, and eggs with spoon until well blended. Spread batter in pan; set aside.
In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Fold in 1 cup of toffee bits. Spoon mixture over batter; spread evenly.
Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.
In small microwavable bowl (or top of double boiler), microwave chocolate and cream uncovered on High 40 to 60 seconds or until chocolate is melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely.

Photo: Pillsbury.com

Extra Nutty Peanut Butter Fudge Brownies

Today is National Peanut Butter Lovers Day! Here's a great and easy recipe for Extra Nutty Peanut Butter Fudge Brownies adapted from a Pillsbury recipe. I don't usually use boxed mixes, but this is a good recipe. Of course you can make your own brownies and just add the layer of peanut butter fudge and 1/2 cup chopped peanuts. I really like the clean salty taste of plain roasted peanuts, rather than the recommended honey-roasted peanuts in the original recipe. I also add chocolate chips to the recipe and cut down on the peanut butter chips. You can never have enough chocolate!

Have a Peanut Buttery Day!

EXTRA NUTTY PEANUT BUTTER FUDGE BROWNIES!

Ingredients
2 (15.8 oz) pkg. fudge brownie mix with chocolate syrup
1/2 cup oil
1/2 cup water
 2 eggs
1 (14 ounce) can sweetened condensed milk (not evaporated)
7 ounces peanut butter chips
1/2 cup peanut butter
1/2 cup chocolate chips
1/2 cup roasted salted peanuts, coarsely chopped

Directions
Heat oven to 350°F. Spray with nonstick cooking spray or grease bottom only of 13x9-inch pan.
In large bowl, combine brownie mixes, chocolate pouches from mixes, oil, water and eggs; beat 50 strokes with spoon. Fold in chocolate chips. Pour about half of batter into sprayed pan.
In large saucepan, combine condensed milk, peanut butter chips and peanut butter; cook over low heat for 5 minutes or until chips and peanut butter are melted, stirring constantly.
Spoon and spread peanut butter mixture over batter.
Drop remaining half of batter over peanut butter layer.
Sprinkle with chopped peanuts.
Bake at 350°F. for 35 to 40 minutes or until edges begin to pull away from sides of pan.
DO NOT OVERBAKE. 
Cool 2 hours.
Refrigerate 1-1/2 hours or until completely cooled before serving.
Cut into bars.

Chocolate Peanut Butter Thumbprint Cookies

Today is Peanut Butter Lovers Day, so I wanted to repost my favorite recipe for Chocolate Peanut Butter Thumbprint Cookies. These cookies are so easy to make and unbelievably delicious. As always, use the best ingredients. Recipe from Sunset Magazine.

CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES

Ingredients
10 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup sweet butter, cut into chunks
3 large eggs, room temperature
1 cup sugar
3/4 cup flour
3/4 tsp baking powder
1/4 tsp kosher salt
1/2 cup creamy peanut butter

Directions
Put chocolates and butter in top of double boiler or in saucepan over saucepan of simmering water. Cook, stirring occasionally, until melted. Remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Whisk in flour, baking powder, and salt.
Chill dough, covered, until firm, about 2 hours.
Take dough out and let sit at room temperature 15 minutes.
Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper.
Scoop 1 Tbsp portions of dough, rolling each into a ball, and put onto sheets 1 inch apart.
Press your thumb into center of each cookie ball, making a small well.
Fill a resealable plastic bag with peanut butter. With scissors, snip off 1 corner of bag and squeeze about 1/2 tsp peanut butter from bag into each well.
Bake cookies until they no longer look wet on top, about 8 minutes.
Let cool on baking sheets.

Granny Hollin's Peanut Butter Fudge: Janet & Marty Appel

Today is National Peanut Butter Lover's Day! O.K. this is a weird food holiday since there are several other peanut butter holidays, but I think it's a day to celebrate, especially since my friend Janet Appel sent me Granny Hollin's recipe for Peanut Butter Fudge. Janet and her husband Marty made Peanut Butter Fudge (and Chocolate Fantasy Fudge) during the holidays. So get out that jar of peanut butter and get started!

Janet Appel:

Below are photos of making fudge and the original handwritten recipe card. The typed version (below) has some of our notes on making the two types of fudge. Granny Holllin was my Papa Jack's mother. I first ate this fudge in the early 1960's when he joined our family, and we joined his family. Lucy Hollin was a great Southern cook. She always brought both types of fudge to the family reunions to go in the Hospitality Room. The Hollins have the best reunions ever: Friday through Sunday brunch at a hotel/motel. A different family organizes the reunion each year.

Peanut Butter Fudge from Granny Hollin 
Circa 1970 or earlier 
Yield ~5 pounds 

PEANUT BUTTER FUDGE

Ingredients:
5 Cups Sugar
2 sticks butter
1 large can Carnation Cream (Evaporated Milk)
1-12 oz jar Jif Peanut Butter (creamy)
1-7 oz jar Marshmallow Crème (Kraft)
1 Tbsp Vanilla
1 pinch salt

Directions: 
Combine sugar, cream, salt and butter in a heavy 6qt saucepan. Mixing thoroughly bring to a boil on high heat stirring constantly.

Continue to boil on medium heat stirring constantly (to prevent scorching) for 10 minutes or until a little dropped in cold water will form a soft ball.

Cut off heat; add peanut butter, marshmallow crème and vanilla. Beat vigorously with a large mixing spoon until peanut butter and marshmallow crème is blended. Doesn’t take but just a few minutes for it to be thick enough to pour. Pour it in a generously greased (with butter) broiler pan or cookie sheet 18x12x1.

Let cool and cut into squares. Keep in a covered metal container in refrigerator.

Recipe for Fantasy Fudge can be found on label of Marshmallow crème jars for chocolate fudge. I just substituted peanut butter using the same method. 

Note: In case the label has changed, for chocolate fudge use 12 oz of semi-sweet chocolate chips. We add broken nuts to the chocolate fudge. We have made peanut butter fudge and added chocolate to it at the end: swirl the chocolate in, don’t melt all to one look. 

***
From Janet Rudolph: Here's a photo of Marty Appel cutting fudge. So precise--with a straight-edge--it sure looks better than mine.