5 Mouth-Watering Peanut Butter Chocolate Recipes

Chocolate Cookie Crust Peanut Butter Pie

Ingredients

for 10 servings

24 chocolate sandwich cookies, crushed into crumbs

4 tablespoons butter, melted

8 oz (225 g) cream cheese

1 cup (240 g) creamy peanut butter

8 oz (225 g) whipped cream

1 ¼ cups (200 g) powdered sugar

cookie crumb, for garnish

Preparation

Preheat oven to 350°F (180°C).

Crush cookies into crumbs, setting aside some crumbs for garnish.

Add crushed cookies into a bowl and mix with melted butter.

Pour crumbs into pie dish and pat down to form a crust.

Bake crust for 5 minutes or until set.

In a bowl mix the cream cheese and peanut butter until smooth.

Add in the whipped cream and powdered sugar, mix again until smooth.

Pour mixture over crust and smooth out the top.

Refrigerate or freeze until set, about 1 hour.

Sprinkle the top with remaining cookie crumbs.

Slice and serve.

Enjoy!

Chocolate Peanut Butter Lava Cake

Ingredients

for 4 servings

1 stick butter

2 tablespoons (15 g) cocoa powder

4 oz (110 g) dark chocolate, chopped

½ cup (120 g) peanut butter

⅓ cup (65 g) sugar

3 eggs

1 teaspoon vanilla extract

Preparation

Preheat oven to 425˚F/220˚C.

In a medium-sized bowl, add dark chocolate and butter, and microwave at 15-second intervals, stirring after each interval until fully melted.

In a medium mixing bowl, whisk together eggs, sugar and vanilla, then pour in the chocolate mixture.

Grease the inside of 4 ramekins with butter and lightly dust with cocoa powder.

Place one ¼ cup (59 ml) scoop of batter into each ramekin, then follow with a small scoop of peanut butter (about 2 tbsp) in the center of each ramekin. Finish with another ¼ cup (59ml) scoop of the batter.

Bake at 425˚F/220˚C for 10-12 minutes, or until sides are firm and center is soft.

Using a kitchen towel to hold the ramekin, place the serving plate on top of the ramekin and turn the lava cake out onto the plate (gently shaking the ramekin if needed) until the cake comes out.

Enjoy!

Chocolate Peanut Butter Box Brownies (Buckeye Brownies)

Ingredients

for 16 servings

1 box brownie mix, with additional ingredients according to box instructions

2 cups (320 g) powdered sugar

1 cup (240 g) peanut butter

½ cup (115 g) butter, melted

6 tablespoons butter

1 cup (175 g) milk chocolate chips

Preparation

Prepare brownie mix according to box instructions.

In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.

Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.

In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.

Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.

Chill in the refrigerator for 30 minutes.

Slice and serve.

Enjoy!

5-ingredient Chocolate Peanut Butter Cups

Ingredients

for 12 servings

CHOCOLATE

1 cup (175 g) dark chocolate, chopped, melted

¼ cup (50 g) coconut oil

1 teaspoon vanilla extract

PEANUT BUTTER

½ cup (120 g) natural peanut butter

¼ cup (85 g) honey

2 tablespoons coconut oil

SPECIAL EQUIPMENT

muffin tin liner

Preparation

Line a muffin tin with muffin tin liners.

In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.

Stir in vanilla extract.

Microwave for 30-second intervals until melted, stirring each time.

Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.

Freeze for 15 minutes.

In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.

Microwave 15 seconds or until slightly melted and pourable.

Pour mixture evenly into the muffin tin.

Freeze for 5 minutes.

Pour remaining chocolate mixture on top of the peanut butter layer.

Freeze until firm about 1 hour.

Store in the refrigerator until ready to serve.

Enjoy!

Chocolate Peanut Butter 'Box' Cupcakes

Ingredients

for 12 cupcakes

1 box chocolate cake mix, prepared according to package instructions

18 chocolate peanut butter cups

1 cup (115 g) vanilla frosting

¾ cup (80 g) peanut butter

Preparation

Preheat oven to 375°F (190°C).

In a large bowl, prepare the cake batter.

Divide the batter evenly among a lined muffin tin, filling halfway.

Place a peanut butter cup in each, then top with remaining batter, filling about ¾ of the way up.

Bake for 20 minutes, then cool.

In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth.

Then halve the remaining peanut butter cups.

Pipe the frosting onto each cupcake, then top with the peanut butter cup halves.

Enjoy!