Banana Brownies with Peanut Butter Banana Frosting

Moist, chocolate, banana infused brownies are topped with a peanut butter and banana frosting for a rich and delicious dessert. Thank you Taste to Tell

BANANA BROWNIES
1/2 cup butter
1 2/3 cups semi-sweet chocolate chips
4 eggs
1 2/3 cups brown sugar
1 cup mashed banana
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups all-purpose flour
PEANUT BUTTER BANANA FROSTING
1/2 cup butter, at room temperature
1/2 cup peanut butter
1/2 cup mashed banana
1/2 teaspoon vanilla
pinch of salt
2 cups powdered sugar

• Preheat the oven to 325°F. 
• Grease the bottom of a 9×13-inch baking dish.
• Place the butter in a small pan over medium-low heat. 
• Melt completely, then add the chocolate chips. 
• Stir until the chocolate has melted. 
• Set aside to cool slightly.
• In a large bowl, beat the eggs lightly, 
• Stir in the sugar, banana, vanilla and salt. 
• Add the chocolate mixture and stir to combine. 
• Add the flour and stir just until combined. 
• Spread the batter into the prepared baking dish.
• Bake until a toothpick inserted in the center comes out with moist crumbs, 55-60 minutes. 
• Cool completely.
• To make the frosting, beat the butter and the peanut butter together until light and fluffy. 
• Add in the banana, vanilla and salt and beat to combine. 
• Slowly add in the powdered sugar until completely incorporated and creamy. 
• Spread over the top of the cooled brownies, then cut into 24 pieces.

Peanut Butter Dessert

How easy is this dessert? Its cold and creamy, and includes peanut butter and chocolate. Delicious!  Thank you Mari over at My Little Corner of the World

Crust:
2 cups graham cracker crumbs
1/2 cup sugar
1 stick melted margarine
Mix together and press into a 9x13 pan.

Filling:
8 ounces cream cheese
1 cup powdered sugar
1/2 cup peanut butter
1/2 cup milk
16 ounces Cool Whip

• Beat cream cheese, then add powdered sugar. 
• Add peanut better and mix well. 
• Stir milk in slowly, than fold in Cool Whip.
• Pour over crust and freeze.
• Top with hot fudge sauce just before serving.

Peanut Butter–Banana Bread

Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch. Thank you My Recipes

1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt 
1/3 cup creamy peanut butter 
3 tablespoons butter, melted 
2 large eggs
1/2 cup granulated sugar 
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups) 
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts 
Cooking spray 
Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter 

• Preheat oven to 350°.
• Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed.
• Add granulated and brown sugars; beat until blended.
• Combine flour and next 5 ingredients (through allspice) in a small bowl.
• Add flour mixture to banana mixture; beat just until blended.
• Stir in nuts.
• Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.
• Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
• Remove from oven; cool 10 minutes in pan on a wire rack.
• Remove bread from pan; cool.
• To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk.
• Drizzle glaze over bread.

 

No Bake Peanut Butter Marshmallow Bars

Just four ingredients. Thank you Confessions of a Cookbook Queen

11 oz bag butterscotch chips
3/4 cup creamy peanut butter
7 TBS salted butter
5 cups mini marshmallows

• Line an 8x8 pan with foil and spray with nonstick cooking spray. 
• Set aside.
• Pour marshmallows in a large, wide bowl. 
• Set aside.
• In a medium saucepan, melt the chips, peanut butter and butter over medium heat, stirring constantly. 
• Once the mixture is melted and smooth, remove from heat 
• Let cool for 5 minutes, stirring occasionally.
• Pour mixture over marshmallows, folding until marshmallows are completely coated. 
• Pour mixture into prepared pan. Refrigerate until chilled and set, a couple of hours.

Peanut Butter Banana Fudge

Creamy Banana Fudge topped with peanut butter and sprinkles. Thank you Shugary Sweets

3 cups granulated sugar
3/4 cup unsalted butter
pinch of salt
1 cup heavy cream
1 instant banana cream pudding mix, 3.4 ounces
11 ounces white chocolate chips, one package
7 ounces marshmallow fluff, 1 jar

1 cup peanut butter baking chips
2 tablespoons heavy cream
chocolate jimmies

• In a large saucepan, add sugar, butter, salt, and heavy cream. 
• Heat over medium high and bring to a boil, stirring constantly. 
• Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). 
• Remove from heat.
• To a large mixing bowl, add white chocolate morsels, marshmallow cream and pudding mix. 
• Pour hot sugar mixture over this. 
• Using an electric mixer, beat until chocolate is melted and creamy (about 1 minute).
• Pour into an 8inch square baking dish that is lined with parchment paper. 
• Refrigerate for 3 hours, or overnight.
• Cut into 64 bite sized pieces.
• In a small microwave safe dish, melt peanut butter morsels with heavy cream for 30 seconds 
• Stir and heat an additional 30 seconds until creamy. 
• Drizzle over fudge pieces and add chocolate sprinkles immediately. 
• Store in an airtight container in the refrigerator for up to two weeks.

Peanut Butter Cookie Dough Topped Brownies

Fudgy homemade brownies topped with a thick layer of creamy peanut butter cookie dough and colorful candy. Thank you Roxana's Home Baking

 

3/4 cup butter
6 oz chocolate chips
1 1/2 cups sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3 eggs
1 cup all purpose flour

4 oz cream cheese, room temperature
2/3 cup creamy peanut butter
2 tablespoons butter, room temperature
1/2 cup powdered sugar
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/4 cups quick cooking oats
pinch of salt
1/4 cup almond meal
1/2 to 3/4 cup Reese's peanut butter candy

• Heat the oven to 350F.
• Line a 9X9" baking pan with parchment paper. 
• Set aside.
• In a heat proof bowl, add the butter and chocolate. 
• Microwave for about 1 minute, stir and microwave few seconds more until melted. 
• Stir to combine.
• Pour the melted chocolate into a mixing bowl. 
• Add the sugars and start mixing
• The mixture will seem granulated, but do not panic.
• Add the vanilla extract and the eggs, one at a time, mixing well after each addition.
• Stir in the flour and mix until just combined.
• Pour the brownie batter into the prepared pan and bake in preheated oven for 30 to 33 minutes.
• Remove from the oven and cool completely.
• To make the peanut butter cookie dough, add the cream cheese, peanut butter and butter to a mixing bowl. 
• Beat until light and fluffy
• Beat in the sugars.
• Stir in the vanilla extract, oats and almond meal.
• Spread the peanut butter cookie dough over the cooled brownies and top with colorful candy.
• With a sharp knife cut the dessert into 16 or 20 bars.

Peanut Butter Maple Cookies

I have never baked with Maple Syrup. These look like a good place to start. Thank you My Organised Chaos

1/2 cup peanut butter
1.5 cup flour
1/4 cup vegetable oil
1/2 cup white sugar
1/4 cup brown sugar
1 egg
3 tsp vanilla
1/3 cup maple syrup

• Mix all ingredients in a bowl
• Roll the dough into 2-inch balls
• Place on a parchment-lined baking sheet
• Bake at 375°F for 10 to 12 minutes.
• Enjoy

Peanut Butter Banana Bread

Simple to make and so delicious. Thank you Real Mom Kitchen

1/3 cup butter
4 Tablespoons smooth peanut butter
3 large or 4 small ripe bananas, mashed
3/4 cup granulated
1/4 cup brown sugar
1 egg, beaten
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/8 tsp salt

• Preheat oven to 350 degrees. 
• Prepare one loaf pan by buttering or use cooking spray.
• Place butter and peanut butter into one bowl and use microwave to melt. 
• Using a large mixing bowl and spoon, combine peanut butter mixture and mashed bananas. 
• Add both sugars, beaten egg and vanilla, stir to incorporate all ingredients
• Then add flour, baking soda and salt. 
• Stir just enough to combine, but do not over mix the batter.
• Pour into prepared loaf pan. 
• Bake for 1 hour then test with toothpick. 
• Loaf is done when toothpick comes out clean. 
• Cool, remove from pan, slice and enjoy!

Oatmeal Cookies with Peanut Butter Filling

Thank you I Heart Eating

1/2 c. (8 T.) butter, at cool room temperature

3/4 c. brown sugar, packed

1/4 c. granulated sugar

1 large egg

1 tsp. vanilla extract

1 ¾ c. oats

1 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

Filling:

2 T. unsalted butter, at room temperature

1/2 c. + 2 T. smooth peanut butter

1 c. powdered sugar

1/2 tsp. vanilla extract

1/8 tsp. kosher salt

3 T. milk

• Preheat oven to 350F.
• Line two large baking sheets with parchment and set aside
• Beat butter and sugars together until light and creamy.
• Beat in the egg until well-combined.
• Stir in the vanilla extract until combined.
• In a separate medium bowl, mix together the oats, flour, baking powder, baking soda, and salt.
• Add the dry ingredients to the butter mixture, stirring until just incorporated.
• Drop cookies by tablespoonful onto prepared baking sheets, spacing dough about 2-inches apart.
• Bake for 10-12 minutes, or until they’re golden brown.
• Allow cookies to cool on the cookie sheet for 5 minutes.
• Then transfer to a wire rack to cool completely before filling.
• To prepare the filling, beat together butter, peanut butter, and powdered sugar 
• Stir in vanilla extract.
• Add milk, and beat to combine. Filling should be at a spreadable consistency.
• Once cookies are cool, turn half cookies flat side up.
• Spread those cookies with peanut butter filling.
• Top filling with another cookie.

Peanut Butter Oatmeal Cookies

Basic, easy and delicious. Thank you Food Thoughts of a Chef Wannabe

1/2 cup butter (softened)

3 eggs

1 cup peanut butter

2 1/2 tsp baking powder

1/4 tsp salt

1/2 cup vegetable shortening

1 tsp vanilla extract

1 cup quick oats

1 1/2 cup brown sugar

1 cup granulated sugar

2 1/2 cups flour

• Preheat oven to 350
• Mix all ingredients, add in flour and mix just until combined.  
• Line your cookie sheet(s) with parchment paper.  Us
• Using a cookie scoop, any size you like, scoop out your cookies.  
• Using a fork gently press down on them to make the traditional peanut butter cookie criss cross marks!  You need to push them down slightly, because they won't spread much on their own.  You can put them fairly close together for this reason.  
• Bake for 11-13 minutes.  
• Remove and put on a cooling rack.  
• This will yield you about 3 1/2 dozen cookies.

Easy Peanut Butter Fudge

No candy thermometer needed. Thank you Parade

• 2 cups granulated white sugar
• ½ cup milk
• 1 cup peanut butter (smooth or chunky)
• 1 tsp vanilla extract

• Grease an 8x8-inch baking pan.
• In a medium saucepan, bring sugar and milk to a boil. 
• Allow to boil for about 2½ minutes, stirring regularly, and then remove from heat. 
• Add the peanut butter and vanilla and stir until smooth.
• Pour the mixture into the pan and allow to cool until set. 
• Slice into 1-inch squares.

PB & J Sandwich Cookies

Thank you I Heart Eating

1/2 c. (8 T.) butter, at room temperature

1/2 c. creamy peanut butter

1 c. brown sugar

1/3 c. granulated sugar

2 large eggs, at room temperature

1 T. vanilla extract

3 c. all-purpose flour

1 T. cornstarch

1 ½ tsp. baking soda

1 tsp. kosher salt

Jelly

• Line cookie sheet with a silicone baking mat or parchment paper.
• Beat together the butter, peanut butter, and sugars until fluffy well-combined
• Beat in eggs one at a times
• Stir in vanilla 
• In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
• Stir in flour mixture until just incorporated.
• Cover and refrigerate dough at least 3 hours (up to 24 hours).
• Toward the end of the chilling time, preheat oven to 350 F.
• Using a small cookie scoop, drop scoops of dough (1 tablespoons each) onto prepared cookie.
• Bake for 7-8 minutes, or until edges are just beginning to turn light brown.
• Remove, and let cool for 5-10 minutes on the cookie sheet.
• Transfer to wire rack to finish cooling.
• Once cookies have cooled to about room temperature, turn half of them flat side up.
• Top flat side with a little dollop of jelly (about 1 teaspoon, but you can use as much or as little as you like).
• Add other cookie to make a pb&j cookie sandwich.

Mighty Peanut Butter Coconut Brownies

Fudgy bottom, creamy sweet PB layer and crunchy top. Thank you Hungry Little Girl

The Brownie:
3 eggs
1 1/4 cups sugar
1/2 cup canola oil
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt

The PB Layer:
3/4 cups crunchy peanut butter
1 1/2 cups graham cracker crumbs
1 cup powdered sugar
1/4 cup milk

Also:
6 ounces semi-sweet chocolate chips
1/2 cup unsweetened coconut flakes

• Preheat your oven to 350 F
• Line the bottom of a 8 inch brownie pan with parchment paper
• In a large bowl combine eggs, sugar, oil and vanilla
• Beat until smooth
• Add flour, salt and cocoa powder
• Fold in until well combined (it is best for the brownie texture to do this with a spatula)
• Pour batter into brownie pan and bake for 25 minutes (until stick comes out with wet crumbs on it - do not over bake it!)
• Let cool completely in baking pan

• In a medium bowl combine peanut butter, cracker crumbs, powdered sugar and milk until smooth
• Spread over cooled brownie
• Melt chocolate chips in the microwave and spread over PB layer
• Sprinkle coconut flakes on top and place in fridge until set

Take out of the fridge 15 minutes before serving so the chocolate topping is easier to cut

No Bake Chocolate Peanut Butter Cookie

So simple. Thank you No Food Fights

2 cups sugar

¼ cup cocoa

1 stick butter

½ cup milk

½ cup peanut butter

1 tablespoon vanilla

3 cups oatmeal

• In a heavy saucepan, combine the sugar, cocoa, butter and milk.  
• Bring to a boil.  
• Let boil for 4 minutes and remove from heat.  
• Stir in peanut butter, vanilla and oatmeal.  
• On a sheet of waxed paper, drop mixture by the teaspoonfuls and let rest until cooled and hardened.

Reese’s Peanut Butter Cookie Dough Dip

A decadent dip filled with chocolate chips and Reese's PB cups. Thank you Shugary Sweets

1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup semi sweet mini chocolate chips
8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reeses cups)

• In a small saucepan over medium heat, add brown sugar and butter. 
• Whisk until completely combined and butter is melted. 
• Bring to a boil, remove from heat. 
• Whisk in the peanut butter and vanilla extract. Set aside to cool.
• In a large mixing bowl, beat cream cheese with powdered sugar until creamy
• Add in brown sugar mixture (that has cooled to near room temp). 
• Mix until combined. 
• Fold in mini chocolate chips and mini Reese's cups. 
• Serve immediately or store in refrigerator until ready to serve. 
• Enjoy with pretzels, animal cracker and graham sticks.