Peanut Butter Munchies

Makes: 32 servings

Prep: 40 mins  

Bake: 350°F 8 mins per batch

 

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup peanut butter
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3/4 cup sifted powdered sugar
• 1/2 cup peanut butter
• 2 tablespoons granulated sugar

Directions

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

6. Bake cookies in preheated oven for 8 minutes or until theyre just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

• Storage Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Chocolate Peanut Butter Trifle

1 chocolate cake mix
1 pkg. peanut butter chips
4 ¼ C. cold milk, divided
½ C. whipping cream
¼ tsp. vanilla extract
2 small pkgs. Instant Chocolate Pudding Mix
1 small carton Cool Whip
8 Reese’s Peanut Butter Cups

Prepare cake mix according to package directions. Pour the batter into a greased 13 x 9 x 2” baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a heavy saucepan, combine chips, ¼ C. milk and ½ C. cream. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Cool to room temperature. Place the remaining milk in a mixing bowl; beat in pudding mixes on low speed for 2 minutes. Place pudding in the fridge for 3-4 minutes to set up a bit.

To assemble, crumble half of the cake into a 4 qt. Trifle bowl or large bowl. Layer with half of the peanut butter sauce, pudding, Cool Whip and ½ of the crumbled Reese’s Peanut Butter Cups; repeat layers ending with Cool Whip and remaining ½ of crumbled Reese’s Peanut Butter Cups. Cover and refrigerate for at least 3 hours before serving.

Peanut Butter Fingers

Peanut Butter Fingers

3/4 C. margarine
1/2 C. sugar
2 C. packed brown sugar
2 eggs
2 tsp. vanilla
3/4 C. peanut butter
3/4 tsp baking soda
1/4 tsp. salt
1 1/2 C. flour
2 C. rolled oats
1 C. peanut butter (whipped)

Cream butter and sugar. Add eggs and beat until fluffy. Add vanilla and peanut butter. Mix all dry ingredients together and add to cream mixture. Spread on 13 x 18 greased baking pan (large cookie sheet). Bake at 350 degrees for 10-15 minutes or until lightly browned. When cool, spread with a thin layer of whipped peanut butter, then frost with chocolate frosting. Cut into bars.


Homemade Chocolate Frosting

3 C. powdered sugar
1/3 C. cocoa
1 tsp. vanilla
1 cube butter (softened)
milk

Combine first 4 ingredients. Add a touch of milk while mixing. Continue adding milk to reach desired consistency.