peanut butter

Puppy Chow Truffles

/ Melissa (I Crashed the Web) / Leave a comment

I first tasted these at a clam bake in the fall and immediately thought they would be perfect for the holidays. At the event they were at a dessert table, and they were far from the prettiest dessert (I mean, look at them) but they were called “Moose Nuts” and I knew they were chocolate and peanut butter, so I had to have them. I took a bite and knew that I needed the recipe!

These take a little patience, but they are absolutely worth it. If you love puppy chow or muddy buddy Chex mix, you need to make these! Note that these are a little tricky. The original recipe I got from the baker of these at the event was a little vague (and silly…I’ll share it below), and I changed up the name, but this version of the recipe has worked the best for me. Warning – these are also addicting!

Puppy Chow Truffles

Here’s what you need

For the balls

  • 1 cup creamy peanut butter (I recommend smooth JIF, not a natural or homemade kind)
  • 1/3 cup powdered sugar
  • 3 cups rice Chex
  • 1 cup pretzels

For the coating

  • 2 cups chocolate melting wafers
  • 1/2 cup powdered sugar

Here’s what you do

  1. Add the peanut butter and 1/3 cup powdered sugar to a bowl. Heat in the microwave in 10 second intervals, stirring between each, until melted and smooth.
  2. Place the cereal and pretzels in a blender and pulse to chop them into small pieces (not a fine powder). Alternatively, you can crush them by hand with a rolling pin or by hand.
  3. Pour the peanut butter mixture over the cereal and pretzels and stir to combine.
  4. Melt the chocolate wafers in the microwave on 50% power in 30 second intervals, stirring after each interval until smooth.
  5. Roll Chex/pretzel/PB/sugar mixture into balls about 1 1/2 tablespoons each. If they’re not holding well, you may need to refrigerate the mixture for 30 min first. This part can be tricky because the mixture doesn’t always roll into balls or stay firm easily. You’ll need to press and squish it firmly to get it to hold together. I find using a cake pop mold can help – you roll with your hands as best as you can and then smoosh shape into the cake pop mold. Once shaped, freeze the balls for about 30 minutes before dipping in chocolate.
  6. Dip each ball into the melted chocolate to coat, then place them in the refrigerator until the chocolate hardens.
  7. Once the chocolate is set, roll the truffles in the remaining 1/2 cup powdered sugar. Enjoy immediately!

Questions for you:

  • Do you call it puppy chow or muddy buddies?
  • Have you ever been to an event and found a recipe you knew you had to try?

And here’s the original recipe I received.  Good luck following it! One thing is true- the balls may piss you off and you may feel like you’re doing it wrong!

Football-Shaped Chocolate Peanut Butter Balls (Buckeyes)

/ Melissa (I Crashed the Web) / 1 Comment

Fun fact – back in my PR agency days, we had to come up with creative ways to say “Super Bowl.” We could never use the terminology Super Bowl when promoting any specials/promotions/deals, etc. Because of the NFL’s strict trademark rules, we had to say things like, “The Big Game” or “Sunday’s Game” or “Game Night,” etc.  So if you’re ever watching a TV ad or seeing a company tweet about their “Game Day Special” that’s why they’re not saying Super Bowl or even a team name.

Anyway, I digress. But as you’re getting ready for the Big Game – and looking for a treat to make to bring with you, here’s a fun idea!

I love buckeyes. I love anything peanut butter and chocolate. So if you’re wondering what I’m making to bring to this weekend’s festivities, in addition to Donna Kelce’s chocolate chip cookies, I’ll be sharing these delicious treats – football-shaped buckeyes!

If you’re not from the Midwest, haven’t ever lived in the Midwest, or not a big candy person, you may not know what a buckeye is — here’s a full buckeye recipe and explanation.  This recipe expands upon that to make something football themed. It’s tasty and fun to make!
buckeye footballs

Football-Shaped Chocolate Peanut Butter Balls (Buckeyes)

Here’s what you need:

For the peanut butter filling:

  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 1 Tablespoon vanilla extract
  • 3 1/2 cups sifted confectioners’ sugar

For the outer layer”

  • 1 12-oz package of semisweet chocolate chips
  • 1 Tablespoon of Crisco or shortening
  • White frosting or icing– I used about 1/3-1/2 tube of Betty Crocker white decorating tube icing – you can also make your own white icing, but I went the easy way and this was perfect with the #5 decorating tip

Here’s what you do:

    1. Line a baking sheet with foil or waxed paper.
    2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar. Mix well (I use my KitchenAid) until it forms a stiff dough.
    3. Shape dough into balls, and then pinch the sides to make the ball into a football shape.
    4. Place each peanut butter football on the pan and then chill in the refrigerator for at least one hour or freezer for 30 minutes.
    5. When firm, it’s time to make the chocolate coating! Melt shortening and chocolate together in a microwave-safe bowl. I recommend checking the chocolate every 30 minutes and stirring. It’s done when the chocolate looks *almost* all melted – you should then remove from microwave and be able to stir until smooth.
    6. Remove the peanut butter footballs from freezer. Dip each football into the melted chocolate until fully covered. I placed mine on a small fork but they also sell chocolate dippers. Return the chocolate-covered football to the wax paper/foil and repeat until all are covered.
    7. When chocolate is set, you can add the laces. Using your white icing, draw the laces onto the footballs.
    8. Refrigerate for 30 min to one hour to set completely. Enjoy!

I want to know – have you heard of a Buckeye as a dessert before?

Do you love peanut butter and chocolate like I do?

Any other football-themed desserts you enjoy?

WIAW: An Actual Productive Day with Baby

/ Melissa (I Crashed the Web) / 5 Comments

You guys. I had an actual productive day. If you know me, you know that this isn’t a big deal. I am not usually a person who sits still and does nothing (including binge TV watching) … but since FW was born, I’ve gotten used to the fact that I can’t get as productive as I would like. I can no longer make plans and assume they’ll get done … between napping, crying, eating, etc. I never now what I’m going to have time for. BUT this Monday, all the moons/planets/babythings aligned and I had a productive day! So, I bring you – Monday’s eats for What I Ate Wednesday!

Breakfast was some yogurt, granola and LOTS of fruit – peach, fruit salad, etc. My parents visited over the weekend and left me with some of my mom’s homemade granola.

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I also had some more granola as a snack after eating the parfait. It’s too good. I’m going to finish it before this week ends!

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FW and I took some time during the afternoon to take a walk with B during lunch. It was nice to get out of the house and go for a drive – and then a walk. It was really nice to get out of downtown and walk in a new part of the town. And then, lunch was this bowl of veggies and some cheese. Disclaimer: I had about twice as many roasted veggies as this, but forgot to take a picture until about halfway through.

walk with dad!

walk with dad!

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Snack during the day included some of these peanut butter energy balls. Anson made them for me and I’ve been hooked!

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I also had a spoonful (or two) of peanut butter. Yup, peanut butter twice in one day.

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During the afternoon, FW and I hit up the West Side Market to buy supplies of dinner. And then, FW took a long afternoon nap, and I managed to have time to prep dinner AND make dessert- this lemon zucchini bread! I haven’t baked with FW around unless B was home yet, and yes, maybe I should’ve been napping, but baking felt so good!

A pre-dinner snack of some cheese.

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Dinner was some salmon, salad, corn and orzo salad. And a glass of white wine. And because FW had been so good during the afternoon, it’s no surprise that B and I took turns eating while FW screamed. Ahh well, you can only have a happy baby for part of the day, right?

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And dessert? Some of this lemon zucchini bread from Two Peas and their Pod. It came in my inbox in the morning and when I bought zucchini at the market and FW napped, I knew I’d had to make it!

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And that sums up my day of eats. Now, some questions for you:

  • What do you make when you have a bunch of zucchini on hand?
  • What is your favorite kind of nut butter?

Peanut Butter Coconut Flour Banana Bread

/ Melissa (I Crashed the Web) / Leave a comment

Some blogkeeping- there is still one more day to enter the Cleveland Marathon race entry giveaway!

My friend Cuoghi is allergic to coconut. Can you imagine being allergic to coconut? I LOVE it so much and cant imagine not being able to experience all the gloriousness that is coconut. Coconut flakes. Special K cookies. Almond Joys. Coconut ice cream. Coconut oil. Fresh coconut right from the tree!

mekong delta trip in vietnam

You get the picture. BUT up until recently I had never tried coconut flour. It intrigued me but I was intimidated. I knew you couldn’t use it as a replacement for traditional flour in a 1:1 ratio, but was really eager to try it out. Thank goodness the first recipe I tried came out GREAT. Here is a recipe for peanut butter coconut flour banana bread. The texture of this bread reminds me of bread pudding or pastel de elote – it’s really moist (Favorite word!) and not really quick-bread like but still so so so good. I’ll definitely be making this again!

Peanut Butter Coconut Flour Banana Bread

Peanut Butter Coconut Flour Banana Bread

modified from Ambitious Kitchen’s paleo banana bread recipe. This is not paleo-sorry;)

Here’s what you need:

  • 3-4 medium ripe bananas, mashed
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup natural peanut butter*
  • 2 eggs, at room temperature
  • 1/2 cup coconut flour*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup peanut butter chips

Here’s what you do:

  1. Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray.
  2. In a small bowl, combine coconut flour, baking soda and baking powder. Set aside.
  3. Combine bananas, sugar, vanilla and peanut butter with an electric mixer and mix until smooth. Add in eggs and mix until combined.
  4. Add in coconut flour mixture; mix until just combined – do not over mix.
  5. Pour batter into the prepared pan and sprinkle peanut butter chips on top.
  6. Bake for 45-55 minutes, or until a toothpick inserted into middle of pan comes out clean.
  7. Cool completely before cutting. Texture will be somewhat mushy – not undercooked but more like a bread-pudding texture. Enjoy!

Peanut Butter Coconut Flour Banana Bread-icrashedtheweb

*Disclosure: I was not compensated for this post, but some of the product (nut butter, coconut flour) was provided to me by Swanson Health. My views and comments are solely my own and do not represent those of Swanson.

Some questions for you:

  • Now that I have all this coconut flour – what should I make with it?
  • Do you like coconut?

 

Meatless Monday: Easy (and adaptable) Overnight Oats

/ Melissa (I Crashed the Web) / 7 Comments

It has been a while since I’ve written a Meatless Monday post – and I don’t know why! I’ve had a few meatfree meals lately, but I haven’t taken the time to truly capture them and write down a recipe and then post them.

So, today’s meatless post is a meal you can enjoy for breakfast. Overnight oats! I make these sometimes when I’m craving something other than my typical egg white and spinach and veggies for breakfast and have been asked how I make them. The answer? It’s always different. There are so many ways to make them. It depends on what ingredients I have. So here you go – a standard overnight oats recipe for you to enjoy and it’s adaptable so you can add or remove the toppings as you please!

Easy Overnight Oats - icrashedtheweb

Here’s what you need:

  • ½ cup old-fashioned rolled oats
  • ⅓ cup yogurt (for this recipe, I used  plain Greek yogurt)
  • ½ cup milk (unsweetened vanilla almond milk is my favorite, but I didn’t have any on hand so I used regular milk)
  • 1-2 teaspoons your favorite nut butter (I love almond, peanut and sun butter!)
  • 1-2 teaspoons Chia seeds
  • 1-2 teaspoons honey
  • To top your oats (wait until you’re ready to eat to add these): fruit (I like 1/2 banana, blueberries, nuts and more nut butter)

overnight oats ingredients

basic overnight oats ingredients

 

Here’s what you do:
  1. Combine oats, yogurt, milk, nut butter, chia seeds and honey in a 10-12 ounce jar. Stir with a spoon or shake until everything is pretty combined.
  2. Let sit in fridge overnight or at least 7-8 hours. When ready do serve, add toppings! I love adding some freshly sliced banana, blueberries, a few nuts and even more nut butter.
  3. Enjoy a hearty and delicious breakfast. Or snack. Or dessert. I’m not judging!

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Isn’t that easy? Some modifications I’ve enjoyed include:

  • Adding more milk and less yogurt for a less tangy and less thick oatmeal.
  • Adding some diced banana to the oats in the overnight version and peanut butter. Then topping with more banana and more peanut butter for a peanut butter and banana oats.
  • Adding PB2 or another powdered peanut butter before mixing for a more peanut buttery flavor.
  • Adding dried fruit or coconut to the top when it’s ready to serve
  • Adding flax seed (1-2 teaspoons) for some extra fiber/grit/texture.
  • Topping my oats with more oats (meaning: homemade granola) or a few mini chocolate chips if you’re feeling ambitious.

That’s one of the things I love about overnight oats – in addition to being super easy and not at all time consuming, the possibilities really are endless!

Some questions for you:

  • Do you like overnight oats? What’s your favorite combination?
  • What’s your go-to breakfast?

Disclosure: While I was not compensated for this post, some of the product (nut butter, oats) was  provided to me by Swanson Health. My views and comments are solely my own and do not represent those of Swanson. AND I’ll likely be doing a giveaway so you can get some goodies too, soon 🙂

For more Meatless Monday posts, check out some of my past recipes or visit the linkup below! I’m linking up with Sarah and Confessions of a Mother Runner .

 

Meatless Monday: Zoodles with Spicy Asian Peanut Sauce

/ Melissa (I Crashed the Web) / 13 Comments

I can’t stop making zucchini noodles. Seriously, I love my zoodler (okay I guess the correct term is spiralizer). It’s so easy to use and makes cooking vegetables SO MUCH FUN and getting B to eat veggies SO EASY. Spoiler – if you read my blog often you know that B is not my child; however, in the past few years he’s gotten much better about eating vegetables. One of the ways? Creative usage of veggies. And this recipe definitely counts. I mean, who doesn’t love oodles of peanut buttery sauce with their noodles (see what I did there?)… now, just substitute with zucchini and it’s even better!

Want a Thai-inspired, delicious meatless meal? Here you go. Oh, and while we were eating this, B said, “What’s in this sauce? I would definitely eat this again.”

Zoodles with Spicy Asian Peanut Sauce

Zoodles with Spicy Asian Peanut Sauce

Makes 2-3 servings.

Here’s what you need:

  • 2 Tablespoons vegetable oil
  • 1 shallot, diced
  • 3 medium zucchini, spiralized into zoodles
  • 1 large carrot, spiralized
  • 1/4 cup chopped peanuts, for garnish
  • 1/4 lime, for garnish (optional)

For the sauce:

  • 1 garlic clove, minced
  • 5 Tablespoons of peanut butter
  • ½ lime, juiced
  • 4 Tablespoons soy sauce
  • 1 teaspoon freshly ground ginger
  • 1 teaspoon honey
  • ¼ – ½ teaspoon red pepper flakes
  • 1-2 Tablespoons water, to thin out the sauce somewhat

Here’s what you do:

  1. In a large bowl, whisk together garlic, peanut butter, soy sauce, lime juice, ginger, honey and red pepper flakes. Add water if needed to thin out the sauce – should be a thin paste. The zucchini will thin out the sauce even more later. Set aside.
  2. Heat a large skillet to medium heat. Add oil and diced shallot and saute for 4-5 minutes or until translucent and fragrant.
  3. Turn down heat and add in zucchini and carrot noodles. Stir fry for 3-4 minutes or until zucchini is heated through and at the texture of your liking  – B likes his zoodles somewhat softened and not as al dente so I cook mine for about 4-5 minutes.
  4. Remove noodles and add to the large bowl with the sauce.  Toss until noodles are well-coated.
  5. Serve and garnish with peanuts. Enjoy!

Zoodles with Spicy Asian Peanut Sauce

Interested in a not-so-meatless version? I added shrimp to B’s dish and cooked them with the shallots first before adding in the zucchini. See?

B's version!

B’s version!

For more posts on my love for zoodles and some recipes, here you go: https://icrashedtheweb.com/tag/zoodles/

Some questions for you:

  • Do you have a spiralizer yet? What do you make with it?
  • What’s the best vegetarian meal you’ve eaten lately?

Join this Meatless Monday linkup!

http://tinamuir.com/honey-lime-3-bean-dip/

Meatless Monday Linkup!

Layered peanut butter chocolate brownie bars

/ Melissa (I Crashed the Web) / 4 Comments

I know, I know – I’ve been on a peanut butter chocolate kick lately. It started with the Peanut Butter Cookie Dough Cheesecake Bars, then with the cookies, and now these. But THESE I assure you are worth it. If you’re a fan of fudgey brownies and creamy peanut butter – all combined – then you MUST MUST MUST make these. I made them a few times, experimenting with a few different things, but I think this is the perfect combination. They are addicting, rich and sinful – so make sure you have some friends to share these with!

Layered peanut butter chocolate brownie bars

Layered peanut butter chocolate brownie bars

Inspired by this recipe.

Here’s what you need:

for the peanut butter layer 

  • 1 1/2 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 10ish mini Reese’s peanut butter cups

for the brownie layer

  • 3 ounces semi-sweet baking chocolate
  • 3/4 cup butter
  • 1 3/4 cups sugar
  • 3 eggs
  • 1 Tablespoon vanilla extract
  • 1 cup flour
  • 1 cup chopped Reese’s peanut butter cup (or other peanut butter candy – feel free to use festive peanut butter M&Ms – I used spring ones in one version of this)

Here’s what you do:

  1. Preheat your oven to 350F. Prepare a 9×13 baking dish – I lined with foil and sprayed with my Pam non-stick cooking spray.
  2. First, make the peanut butter layer: Mix together the peanut butter, sugars and egg until smooth. Press into the bottom of the prepared baking dish. Make sure to press well – do not leave it loose or it could crumble after baking. Lightly press Reese’s cups (not chopped) on top of layer, evenly throughout.
  3. Then, make the brownie layer: Melt the baking chocolate and butter together in a saucepan (or microwave-safe bowl – if you microwave,  nuke for about 45 seconds, checking and stirring often until completely melted and smooth). Once melted, gradually add in sugar, then vanilla, then eggs. Then, carefully mix in the flour. Once combined, pour the batter into the pan over the peanut butter and Reese’s layer spread layer evenly to the edge of the pan. Sprinkle chopped Reese’s on top.
  4. Bake about 35-38 minutes until the top is slightly cracked around. Cool completely before cutting.

Layered peanut butter chocolate brownie bars

WIAW: Sick Day Eats

/ Melissa (I Crashed the Web) / 21 Comments

I wish I had a more exciting WIAW Wednesday post to share. You know, a post that includes peanut butter cheesecake cookie dough blondies (yes these exist), homemade granola, this gnocchi and sausage soup and more of what I’m craving as I type this.

But alas, I had a sick day Monday. I woke up with a fever and achy. No stomach issues (I rarely get stomach sick), but super tired, feverish, a bad headache and sore. So what do I eat when I’m not feeling well? Here’s a sneak peek in today’s WIAW!

For some reason egg whites and veggies didn’t sound like they would hit the spot in the morning, so I opted for a pretty large bowl of Special K that took me about an hour to eat. It was probably close to two servings, so maybe that’s why it took so long? Oh, and yes – I eat it dry. I don’t like milk in my cereal.

I swear I didn't eat the whole box ..

I swear I didn’t eat the whole box ..

I slept through lunch so I had a snack around 3 p.m. I started with some peanut butter and half a sweet potato with some caramels. I ran out of the homemade ones so had a few (more than just the one pictured – I had 3) ones from my cabinet.

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1/2 sweet potato not pictured.

 

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1 of 3 caramels

Then an hour later I had another half of sweet potato with honey and cinnamon. Still my favorite snack.

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B said he’d make me dinner and I napped again throughout the evening until dinner at around 8 p.m. B made some veggie burgers (my favorite – Luna!) and salads which somehow hit the spot. Oh, and yes, I also had some Arctic Zero. About 1/3 a pint #notashamed

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So that was it! That’s what I ate on my sick day. Apparently I’m still hungry AND I crave comfort food as you can see – gotta have my ice cream, caramels, peanut butter, honey and sweet potato on my sick days!

Some questions for you:

  • What do you eat when you’re not feeling well? Do you tend to not eat much?
  • What comfort foods do you crave when you’re ill?
  • Favorite flavor of Arctic Zero? I’m almost done and need more!

PS – Thanks to The Big Man’s World for hosting this week’s WIAW!

Peanut Butter Cookie Dough Cheesecake Bars

/ Melissa (I Crashed the Web) / 4 Comments

peanut butter cookie dough cheesecake bars

I stumbled upon a food holiday calendar last week and discovered that March 1 was National Peanut Butter Lovers Day. Oh my goodness – how perfect is that holiday? So naturally, I had to make something to celebrate. I had no idea what to make – there are so many choices! – but decided to make some cheesecake bars featuring peanut butter cookie and peanut butter cup.

I had seen a few recipes that looked good but each one had something wrong with it (in my opinion) – one called for peanut butter chips, which I didn’t have … one only fit in an 8×8 pan, which was too small … and most of them featured regular chocolate chip cookie, NOT peanut butter cookie. So this is somewhat of a made up recipe and you can be I’ll be making it again to perfect it – all for science, of course.

PS – Sorry this is being shared AFTER National Peanut Butter Lovers Day. Let’s just say I fell into a deep sugar/peanut butter/cheesecake bar coma after making these and didn’t get around to writing down the recipe until now. You can still make these – I guarantee they’ll be appreciated any day 🙂

peanut butter cookie dough cheesecake bars- i crashed the web

peanut butter cookie dough cheesecake bars

Here’s what you need:

For the Peanut Butter Cookie Dough

  • 1/2 cup butter, room temperature
  • 1/2 cup shortening
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup peanut butter
  • 1/2 teaspoon baking soda
  • 2 1/2 cups flour
  • 3/4 cup Reese’s peanut butter cups, chopped
  • 1 cup mini chocolate chips

For the Cheesecake

  • 1- 8 ounce package cream cheese (8 oz.) at room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup peanut butter

For the Glaze

  • 4 teaspoons water
  • 2/3 cup powdered sugar
  • 1 tablespoon creamy peanut butter

Here’s what you do:

  1. First, make the peanut butter cookie dough. Cream together butter, shortening and sugar in a large bowl until combined. Then add in eggs and vanilla. Continue to cream until batter seems light. Add in peanut butter and mix thoroughly.
  2. In a small bowl, combine flour and baking soda. Slowly add to the peanut butter mixture and combine until well incorporated.
  3. Stir in peanut butter cup bites and chocolate chips with a spatula. Press half of the dough into the bottom of a prepared 9×13 pan. To prevent the mixture from sticking I spread foil through the bottom of the pan and partially up the edges and then sprayed with a nonstick cooking spray. Resist the urge to eat there set of the dough 🙂
  4. Then, prepare the peanut butter cream cheese topping. Beat the cream cheese and sugar until creamy. Add the egg and peanut butter and continue to beat until smooth. Pour on top of the cookie dough and use a spatula sprayed with cooking spray to spread evenly on top of cookie dough.
  5. Finish the batter: Drop and press small pieces of the remaining peanut butter cookie dough on top of the cream cheese topping. Cover as much of the cream cheese layer as you can.
  6. Bake at 350 degrees for 25-27 minutes or until cookie topping starts to appear golden brown.
  7. Prepare the glaze: In a small bowl, combine the water, powdered sugar and peanut butter. Mix well. Drizzle over bars while still warm. Cool before cutting. Enjoy!

And here’s another photo for you to gape at. The photos aren’t the best quality (phone camera!) but my goodness – you get the idea of how delicious these were. YUM!

peanut butter cookie dough cheesecake bars

Friday Five: Celebrating National Peanut Butter Lover’s Day

/ Melissa (I Crashed the Web) / Leave a comment

I just found the most amazing food calendar that tells me dates of the most important holidays – food holidays! And first up is one holiday that I certainly will observe – National Peanut Butter Lover’s Day!!

I wish I had more advance notice, but National Peanut Butter Lover’s Day is Sunday, March 1. So, in early celebration, here are five recipes that I think look AMAZING (disclosure, I’ve made some of them) and the perfect way to celebrate:

1. Peanut Butter Heath Bar Blondies 

[recipe]

 

2. Reese’s Soft Peanut Butter Cookies 

[recipe]

3. Peanut Butter Brookies

[recipe]

4. Soft Peanut Butter Cookies with Peanut Butter Frosting

[recipe]

5. Chocolate, Peanut Butter and Caramel Club Bars

[recipe]

For more peanut butter recipes, here are a few on here. Apparently I have a peanut butter addiction because that’s a lot of peanut butter!

Some questions for you:

  • If you had to choose from one of the treats above – which would you want to eat?
  • Do you like peanut butter? Believe it or not, I’ve met people who don’t!
  • Favorite way to enjoy peanut butter? On ice cream. Or a tortilla with honey and granola. Or with carrots. Or as a peanut butter cup! Yum!