Peanut Butter Chocolate Chip Muffins

I'm sorry for being MIA over here. School got the best of me last week, but I am ready to tackle whatever it throws at me next! So long as I can do it while shoving muffins (and let's be real, spoonfuls of peanut butter) down my throat.

I kid you not, I think I am addicted to peanut butter. I eat it on any and everything. Kid.You.Not. It's kind of scary. I really need an intervention. BUT I CAN'T STOP. And I won't. So there. I even have a board entirely dedicated to peanut butter on my Pinterest. Not sorry.

I have had my eye on these Peanut Butter Chocolate Chip Muffins for quite some time, but for some reason have never made them. I don't know what's wrong with me. I think it's just that anytime I buy jars of peanut butter, I devour them in approximately 12 hours and never have enough leftover for baking. Luckily, that all changed when I saw that my family had two jars of peanut butter in our pantry - one for baking, and one for reserves. It was perfect.

I made a batch of these for my best friend, Nick, and my sister, Kelley. While I did give these away, you better believe I snagged a couple for my self (oops). All I can say is that you CANNOT beat the peanut butter chocolate combo. You just can't. If you can't tell from this, this, this, this, this, this, OR this, I will forever be loyal to PB & chocolate (hehe).

These are a perfect breakfast treat AND they double as a fabulous dessert. Or snack. Basically what I'm saying is that you can eat these whenever you want and your taste buds will sing songs of joy. That's a verified fact. So go ahead and enjoy!

Brown Sugar Bliss.

Choosy bakers choose Jif.

Yes. Just yes.

Gettin' all melty up in here.

Melted butter + peanut butter...I'm diving in this bowl.

Here comes the chocolate.

Sprinkle 'em with sugar. Every good muffin comes with a coating of sugar. It's a law.

Oven-worthy.

Hello, lover.

Devour.

Peanut Butter Chocolate Chip Muffins
Recipe from Annie's Eats (originally adapted from Baking Bites)

• 2 1/4 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2/3 cup brown sugar
• 6 tbsp. butter, melted and cooled
• 1/2 cup peanut butter (I used Jif Creamy)
• 2 large eggs
• 1 cup milk
• 3/4 cup chocolate chips
• coarse sugar for sprinkling (optional)

Directions

1. Preheat oven to 375 degrees F. Line a muffin pan with 12 paper liners.
2. In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.
3. In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips.
4. Divide batter evenly between prepared muffin tins, filling each to the top. Sprinkle each muffin with coarse sugar, if preferred.
5. Bake muffins for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.

I linked up this post at: Inside BruCrew Life, Zent Mrs. & The Mr., Hungry Little Girl, Back for Seconds, Semi Homemade Mom, Buns In My Oven, Mandatory Mooch, Sassy Little Lady

Peanut Butter Chocolate Christmas Bark

I love Christmas. I love just being with my family and enjoying their presence...all while stuffing our faces with tons of cookies. Now, I know that's not what the holiday is really about, but it is an aspect of it that I enjoy.

Every year, people drop by with holiday treats and it seems that every year we get some sort of bark, typically of the peppermint variety. Now, when I came across this Peanut Butter Chocolate Christmas Bark I knew I needed it (is it apparent I have a hard time distinguishing wants and needs...?)

Lordy, is this bark decadent. You've got your saltine layer on the bottom (see these crackers are good even when you aren't sick!), and then you top those with a layer of toffee. On top of the toffee goes your peanut butter and chocolate. Then, because none of that is enough, you top with crushed Christmas M&M's. This stuff is dangerous...in the best way possible.

While these treat is over the top and absolutely incredible, it actually doesn't require much effort to make. The hardest part will be making your toffee. Just remember, when you are waiting for the butter and brown sugar to boil, don't stir it! While you will want to, RESIST. Once it turns a dark amber color, take it off the heat so it doesn't burn, then coat your saltines. Yumz.

While you should restrain from stirring that toffee, don't restrain from making this bark. Trust me when I say your lack of willpower will be rewarded generously. This bark does not disappoint, and it's a crowd pleaser! Enjoy!

Line up your saltines...

Don't you dare stir this toffee :)

Dollops of peanut butter - yummy.

Chocolate. Everywhere.

Getinmybelly.

Peanut Butter Chocolate Christmas Bark

Recipe from Grin and Bake It

• 1 sleeve salted saltines
• 1 cup brown sugar
• 1 cup butter
• 2 1/2 cups semi-sweet (or milk) chocolate chips
• 1/3 cup peanut butter 
• 1/2 bag of chopped M&M's

Directions:

1. Preheat oven to 450 degrees F. Line a jelly roll pan with parchment paper (the pan needs to have a lip to prevent the bark from leaking all over your oven!)
2. Place the saltines in the jelly roll pan, salted side up. Leave just a bit of space between the crackers so the toffee will cover the entire cracker when done.
3. Bring sugar and butter to a boil in a saucepan. Boil for 3 minutes (time the boiling after the whole thing starts boiling, not just the edges). And, resist the urge to stir it (resist, I tell you!). Pour the boiling mixture over the crackers and place in the oven for 5 minutes.
4. Once out of the oven, put dollops of peanut butter on top of the toffee and crackers and return to the oven for 1 minute.
5. Once out of the oven, spread the melted peanut butter mixture over the toffee and crackers with a spatula. Then, top the crackers, toffee and peanut butter with your chocolate chips and put back in the oven for 1 minute.
6. Once out of the oven, use a spatula to spread the chocolate chips (which have melted) over the rest of your candy. Top with your crushed M&M pieces. 
7. Once done, place in the freezer for at least 1 hour to allow the bark to set. When they have set, crack them into individual pieces.

Butterscotch Rice Krispie Treats

I am a pro at reminiscing. I absolutely love looking at photo albums and yearbooks and talking about fun times of the past with friends and family. This could possibly explain why I am addicted to Instagram...moving on, though.

I love when a song, a scent, or a story immediately transport you to a different time in your life, as if you are right there again. For example, this past week in church I sat next to a man wearing Polo cologne, and felt immediately that I was sitting next to my Poppi in Illinois...it's something that almost can't be explained.

These Butterscotch Rice Krispie Treats are a dessert that take me back in time. I remember enjoying these with good family friends growing up and even taking them to my 4th grade class for a surprise treat. These bring back memories which make me smile, and they taste incredible.

I cannot lie, I like these about a gazillion times better than traditional Rice Krispie treats...and I really like Rice Krispie treats. But, if you know me, you know I am a serious peanut butter lover (addict). Hey, the first step to moving past addiction is admitting you have a problem, right?! I just refuse to give up said addiction, and I think I'm allowed one vice.

These Butterscotch Rice Krispie Treats are a crowd pleaser and will certainly not disappoint. So go ahead and make these, and create your own new memories :)

Butterscotch Rice Krispie Treats

Recipe from Jan Bootcheck (thanks!)

• 1 pkg. (12 oz.) butterscotch morsels
• 1 cup creamy peanut butter
• 6 cups Rice Krispie cereal

Directions

1. Combine butterscotch morsels and peanut butter in a large saucepan. Cook on low heat, stirring constantly, until melted. Remove from heat
2. Pour the Rice Krispie cereal into the saucepan and mix until cereal is coated with the butterscotch mixture.
3. Press the mixture into a buttered 13x9 inch pan. Chill until firm.
4. When cooled, cut, serve, and enjoy!

Whole Wheat Peanut Butter Banana Pancakes

To say I love pancakes may be an understatement. I adore them. I obsess over them. I could eat them all the time (wait, didn't I just say that about cereal?!). It's safe to say I'm a breakfast food fanatic.

I must admit that I usually just whip out a box of pancake mix, add some water, do some flippin', and devour. But, as I am currently recovering from surgery of my own, I have been on a baking spree. I hear it helps people heal more quickly...or something like that.

When I went grocery shopping for those Reese's Cheesecake Brownies, I picked up some Reese's Peanut Butter Chips (think chocolate chips but, well, peanut butter!) while I was at the store hoping I'd be inspired to create something fun.

Inspiration came in the form of these Whole Wheat Peanut Butter Banana Pancakes. I have been craving a nice stack of pancakes for weeks now, and when I saw we had some quite ripe bananas, I knew these needed to be used to kick my traditional buttermilk pancakes up a notch.  THEN, it hit me. Banana Pancakes + Reese's Peanut Butter Chips = heaven in my mouth. I knew I had to experiment.

I love the banana/peanut butter combo (one of my fave snacks) and these pancakes are a wonderful mix of the two. The pancake recipe itself comes from the blog 100 Days of Real Food Blog (natural ingredients!) and is dense yet fluffy, and super moist. Then when you add the peanut butter chips, you essentially have peanut butter banana bread...in a pancake form...covered with syrup. You could substitute the chocolate chips for the peanut butter chips if you so desire, and these would still be amazing. I got 10 generously sized pancakes out of this recipe, so be prepared to feed a crowd (or freeze the leftovers).

Move over Jack Johnson, you've been upstaged. Enjoy!

Whole Wheat Peanut Butter Banana Pancakes
Recipe adapted from 100 Days of Real Food

• 2 cups whole-wheat flour
• 2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tbsp. honey
• 2 large eggs, lightly beaten
• 1 3/4 cups milk
• 2 tbsp. unsalted butter, melted
• 2 ripe bananas, mashed
• 3/4 cup Reese's Peanut Butter Chips (like chocolate chips!)

Directions

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.
3. Gently fold the mashed bananas and Reese's Peanut Butter Chips into the batter with a spatula. 
4. Heat a griddle or saute pan over medium-high heat. Coat the pan with cooking spray, or swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
5. When the pancakes have begun to brown on the bottom, flip them over to cook the other side.
6. Serve with warm maple syrup and a side of fruit. Don't forget to freeze the leftovers!

Reese's Puffs Mallow Bars

I have a confession: if I could, I would eat cereal for every meal. Ah, so glad I got that off my chest. Kind of a shameful admission from a professed foodie, but it's the truth. I love cereal, it nearly never fails me.

For breakfast, I almost always have some variety of Special K cereal with milk, and during the summer I've been topping it off with fresh berries...

Alright, I'm hungry.

While I love starting off my day with cereal, I also love having a bowl for dessert after dinner. Weird? Whatever. I recently purchased a box of Reese's Puffs to have as my dessert cereal. Y'all, Reese's Puffs are addictive and dangerous. WATCH OUT. They are so good and even though they probably contain as much sugar as their Reese's cup counterparts, I somehow feel better eating them. Don't poke holes in my logic.

So, to add to this Chocolate Peanut Butter Week, I decided to spice up the traditional Rice Krispie Treat recipe with (drumroll please) REESE'S PUFFS! Wise decision, folks. These are just an upgraded version of Rice Krispie treats in my humble opinion. Marshmallowy, peanut buttery, chocolatey, good...y. Try them for yourself or switch the Reese's Puffs with your favorite "guilty pleasure" cereal!

Reese's Puffs Mallow Bars
Recipe adapted from Kellogg's Rice Krispies

• 3 tablespoons butter or margarine
• 1 pkg. (10 oz., about 40) regular marshmallows OR 4 cups miniature marshmallows
• 6 cups Reese's Puffs cereal

Directions

1. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Reese's Puffs cereal. Stir until all well coated.
3. Using buttered spatula or wax paper, evenly press mixture into 13x9x2 inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Reese's Cheesecake Brownies

Karly over at Buns in My Oven, one of my favorite blogs to follow, has declared this week to be Chocolate Peanut Butter Week on her blog! Since I love all her posts and recipes, I thought I'd join in on the fun.

I am not a huge chocolate fan (weird, I know), but give me anything with chocolate and peanut butter and I will straight up inhale it. I am a die-hard Reese's fan and have recently been enjoying Peanut Butter M&M's and Peanut Butter Snickers. NOM.

I find that this Chocolate Peanut Butter Week is fitting since it coincides with my birthday week, so I am a very content gal. I think y'all should participate and make some Chocolate and Peanut Butter treats!!

I've had these Reese's Cheesecake Brownies pinned for quite some time, so this week inspired me to make them. These are gooey, rich, and decadent. They are satisfying and filling and most of all LOADED with chocolate and peanut buttery goodness. Brownies, Reese's Pieces, melted chocolate, and Reese's Cups?!! I'm in, and you should be too. Enjoy!

Ingredient line-up (minus the chocolate chips and heavy cream) 

Brownie. Batter.

Fluffy Cream Cheese!!!

Oh my heavens. 

Nearly stuck my face in that little measuring cup.

In they go!

Ready for the oven!

Baked!

Yes please. 

#winning

Reese's Cheesecake Brownies
Recipe from Pip & Ebby

• 19.5 oz. box chocolate fudge brownie mix
• 8 oz. cream cheese, softened
• 14 oz. can sweetened condensed milk
• 1/2 cup creamy peanut butter
• 12 oz. package Reese's Pieces candies
• 12 oz. bag milk chocolate chips
• 3 tbsp. whipping cream
• 12 large Reese's peanut butter cups, chopped 

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 9x13 inch pan with cooking spray.
2. Prepare the brownie mix according to package directions. Spread the brownie batter in the pan and set aside.
3. In a large bowl, beat the cream cheese with a hand mixer until fluffy. Add the can of sweetened condensed milk and the 1/2 cup of peanut butter and beat until smooth. Stir in the Reese's Pieces candies.
4. Spoon the cream cheese mixture over the brownie batter and spread evenly.
5. Bake for 30-40 minutes (depending on your oven) or until the cheesecake layer is set and the edges are golden brown. Cool for 30 minutes then refrigerate for 30 minutes.
6. Add the chocolate chips and whipping cream to a small, microwaveable bowl. Microwave on high for 1 minute, or until the chips are melted. Stir until smooth then spread over the cheesecake layer.
7. Sprinkle the 12 chopped Reese's cups over the top. Store covered in refrigerator.