Copycat Reese’s Peanut Butter Eggs {Recipe Repeat}

Kim

Even though Easter is coming later this year, it is still coming too fast for me! I think the weather is partly to blame for my lack of Easter prep…it hasn’t felt like Spring! But with the Easter Bunny arriving this weekend, I better get myself in gear. One thing that is a ‘must have’ around here, as far as Easter candy goes, are peanut butter eggs. Chocolate covered, peanut butter filled, shaped like eggs….yes, please.

Lucky for us, (lucky being a relative term here), I discovered how to easily whip these up at home with just a few ingredients, and no BUTTER. Don’t get me wrong, butter is awesome. However, I don’t want to eat it when it’s not necessary…you know, the whole ‘moment on the lips, lifetime on the hips’ thing. I’m not saying these peanut butter eggs are healthy, but there are no weird ingredients, no added butter, and they taste awesome.

The filling is only 3 ingredients and then it’s dipped in chocolate. In my experience, regular peanut butter works better than natural peanut butter, but natural peanut butter can be used if you chill the dough well (the filling get’s soft and hard to dip otherwise.) I also recommend doubling the posted recipe, because they are that good! HERE is the link to the original post. Enjoy!

Dark Chocolate Peanut Butter Snack Cake

Kim

This is actually way healthier than it sounds. Sorry. It’s full of whole wheat and oats…but WAIT, it’s also full of peanut butter (and not just plain peanut butter, but chocolate peanut butter!) AND it has chocolate chips. Had you worried there for a second didn’t I? You know me, it’s always semi healthy around here.
I have the best of intentions. I go for healthy….but then chocolate and sugar and stuff usually gets in the way. *sigh*

Dark Chocolate Peanut Butter Snack Cake

1 c. whole wheat pastry flour
1 c. old fashioned oats
1 t. baking soda
1/4 t. salt
1/2 c. brown sugar
3/4 c. creamy *
1 T. vanilla extract
1/2 c. milk
1/3 c. mini chocolate chips

*Regular peanut butter, your choice of nut butter, or a peanut butter replacement (like SunButter) could also be used

Preheat oven to 350F degrees.
In a medium size mixing bowl, combine peanut butter, sugar, and vanilla extract. Mix on high until fluffy, about 2-3 minutes.
Add flour, oats, salt and baking soda and mix on medium speed. The dough will look crumbly.
With the mixer on low speed, add milk and mix until a dough forms.
Fold in chocolate chips.
Make a ball with the dough and place ball in the middle of an 8×8 baking dish. Press dough evenly into dish. Bake for 15-20 minutes, or until set and golden on top.
Let cool. Cut into squares or bars. Store in airtight container.

Recipe slightly adapted from

As pictured above, this can be dessert…warm from the oven with a little whipped cream and chocolate syrup (yummmm), but it also makes a decent lunch box treat.

My son couldn’t have these due to the peanut butter, but my girls and I enjoyed them. They aren’t super sweet like an oatmeal cookie, but a pretty good snack. It also got some whole grain oats into my girls since they did not inherit my love of oatmeal (which I so don’t understand!) They did however, inherit my love of chocolate. What can ya do…genetics is tricky business 😉

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Reese’s Peanut Butter ‘Better than Football’ Cake

Kim

Okay, it’s not really called ‘Better than Football’ Cake. It’s really called Better than S-e-x Cake. Why? I’m not sure. Is it good? Oh yeah. Is it better than you-know-what? We won’t go there.

There is lots of talk about football food right now in preparation for the “big game”. However, as yummy as Buffalo Chicken Dip is….you gotta have dessert. Let me repeat – You GOTTA have dessert! And this one is a winner.

If you are a fan of peanut butter and chocolate, then you should love this cake. My daughter chose this as her birthday cake this year. We knew it would be hard to top last year’s Kit Kat cake, but she really wanted to give it a shot! (Which, by the way, the Kit Kat cake would be a fun treat for the Super Bowl as well…especially made with team colors.)

Reese’s Peanut Butter Better Than Sex Cake

Prepared chocolate cake (baked in a 9×13 pan)
14 oz can sweetened condensed milk (regular, low fat or fat free)
1 jar hot fudge sauce (11-14 oz, depending on brand used)
1/4 cup peanut butter + 3 Tablespoons (divided)
1 container of or 8 oz Cool Whip
8 oz bag Reese’s Minis, chopped
10 oz bag Reese’s Pieces Candy

*After preparing your favorite chocolate cake, cool completely.

*Once cool, poke holes evenly over the cake. The end of a wooden spoon is good for this. I space mine about 2 inches apart.

*Pour the can of sweetened condensed milk evenly over top of the cake.
*Mix the hot fudge sauce and 1/4 cup peanut butter in a microwave safe bowl. Microwave for 30 seconds. Stir until well blended then evenly spread over the cake.

*Mix together the remaining 3 Tablespoons of peanut butter with the TruWhip/Cool Whip. This can be done with a mixer or by hand. Spread over the hot fudge sauce.
*Chill cake for at least 4 hours, or overnight.

*When ready to serve, cover with the chopped Reese’s Mini Peanut Butter Cups and the Reese’s Pieces.

Recipe Source:

Enjoy! Because it’s fabulous. I was going to say something cheesy like it’s orgasmic. You know, since it’s BTS cake and all. But that would just be silly. Only fresh baked chocolate chip cookies can do that. lol

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Peanut Butter Cookies {4 ingredients; GF; low carb option}

Kim

When I discover a recipe that allows me to make cookies by only messing up 1 bowl, 1 spoon and uses 4 ingredients…I’m so in. This is a great recipe for the kids to make for the same reasons – super easy, and not so messy! In fact, my kids made at least 3 batches of these cookies in one week! (One batch was included in the end of the year teacher gifts.)

You can make them with the traditional criss cross markings on top, which for whatever reason is my favorite.

You can make them as drop cookies or roll them into balls, AND you can add chocolate chips – if you want to make it 5 ingredients. Chocolate makes everything mo’betta.

You can also make these with regular peanut butter, natural peanut butter, or peanut butter replacements (WowButter, Sunflower butter). You can also make them with sugar substitutes, like Splenda, for a low carb, low sugar version. {and yes, I’m aware that some people are totally against Splenda. I personally prefer Stevia as a sugar sub, but Splenda seems to work better in baking. When you have a diabetic in your family, sugar substitutes are going to be a part of your life.}

We tried different versions, and the best texture comes from regular peanut butter and powdered sugar. The ones with Splenda were a little crumbly, with a slight artificial sweetener aftertaste, but were still good and a treat when you need something low in sugar and carbs. The ones with the natural peanut butter were also good, they are just a little greasier than when using regular peanut butter, but I always buy natural peanut butter (the no-stir kind with no hydrogenated oils), so this is how we will usually make them. When made with peanut butter replacements, they are going to taste like the replacement used, and depending on which one is used, they may be a little greasy or crumbly. I like the flavor of Sunbutter best (I have an easy homemade version here), but WowButter is cheaper and easier to find around here. *There are a couple of other cookies on the blog using PB replacements here and here* These cookies are flourless, so they make a great snack for anyone who is following a gluten-free diet too! (Just make sure other ingredients used are gluten free.)

Peanut Butter Cookies

from

1 cup peanut butter

1 cup powdered sugar (or Splenda for sugar free)

1 egg

1 tsp vanilla extract

1/2 cup chocolate chips (optional)

Preheat oven to 375 degrees F.

Line cookie sheet with parchment paper or silicone liner.

Add all of the ingredients to a medium size mixing bowl, and stir until combined and smooth.

Take about a tablespoon of dough and (1) roll in a ball, then use a fork to press down in one direction, then the opposite direction to make your criss cross markings on top OR (2) drop onto cookie sheet 2 inches apart and bake for 8-10 minutes. *The original recipe said 10, ours only needed 8-9 minutes*

Remove from oven and cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.

Have any low carb dessert recipes? I’d love to hear about them!

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Chocolate Peanut Butter No Bake Bars

Kim

If chocolate and peanut butter fudge were to have a threesome with a sexy, chewy granola bar, these would be their offspring.

Might as well start July off with a little menage a trois – foodie style. {I’ll be doing some serious spam control after this post I’m sure!} But seriously, this is a delicious, chocolate-y no bake bar, made with whole oats, honey, coconut oil, and coconut. They were addictive. And easy…my 12 year old made them!

Chocolate Peanut Butter No Bake Bars

adapted from:

1 cup natural peanut butter
1/4 cup honey
1/2 cup unrefined organic coconut oil
2 cups old-fashioned oats (not quick)
1/2 cup unsweetened shredded coconut
1 cup chocolate chips (we used a combo of semi-sweet and dark)
1 tsp vanilla extract

1/2 cup chopped walnuts (optional)

Melt the peanut butter, honey and coconut oil over medium-low heat, stirring occasionally. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is melted and ingredients are combined. Pour into a greased 9×13 pan (or use foil for easier removal) and cool in the fridge to set. Once set, cut into bars. (Bars need to be stored in the fridge due to the coconut oil. It has a low melting point.)

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Yay! This recipe was featured at –

Homemade Peanut Butter Eggs

Kim

Somehow, Easter is right around the corner. Like, this weekend around the corner! Things have been quite hectic around here. Between volleyball for my 2 girls, and a nasty virus/strep going around the house, things have been out of sorts. Everything was kind of on hold last week, b/c my 4 y/o was sick, and when you have a little one that is sick (high fever, headache, feeling miserable) he/she only wants their mommy! Thankfully, towards the end of the week, he started feeling better. Just in time for dentists appointments and Number One’s 12th birthday! Yikes…I have a child that is almost a teenager!! (and the tween years are proving to be challenging as well.) So, I feel stretched a little thin right now. So much to catch up on, and so much to do this week. BUT, I definitely wanted to share these homemade peanut butter eggs asap!

Homemade better-than-Reese’s Peanut Butter Eggs!!

I kid you not, these things are SO.GOOD. And better yet, they are EASY. Except for the whole dipping in chocolate thing. I really suck at that. Ever since the allergy doctor told me that I had a false positive on my peanut allergy test…I’ve been a little peanut butter obsessed. (He said that adults can NOT develop a peanut allergy, but you can to all other nuts. I’ve been testing the theory out, and I have had no problems eating peanut butter. I may need stretchier pants due to peanut butter cup consumption, but no rash, itching or hives!) So…enough rambling, on with the copycat recipe! I’ve played around with ingredients and combos, and this is my favorite ratio.

Homemade Peanut Butter Eggs

1/2 cup peanut butter* (your favorite brand, but I don’t recommend the kind that has to be stirred)

1/2 cup powdered sugar

1/4 cup finely ground graham cracker crumbs (I ground my own in a food processor)

a good pinch of salt (this amount will vary depending on your preference, and peanut butter used. Start with a small pinch, mix, taste, and add more if needed.)

chocolate chips (about a cup)

coconut oil/butter/crisco – if needed to thin out chocolate, I used about a teaspoon of coconut oil

*I think these would still be delicious with Sunbutter or WowButter if you need to avoid nuts. They won’t taste exactly the same, but still good! I made a version with soynut butter that was quickly devoured.

Add all ingredients into a bowl and mix, mix, mix. It’s thick and difficult to incorporate, but keep at it and it will come together. Or, use a mixer/food processor. I didn’t try this, since I was working with a fairly small quantity. However, it only makes a few, so feel free to double the recipe. I wish I had!
After mixing the ingredients together, form into ‘egg’ shapes, place on wax paper, and place in freezer to get nice and firm. I didn’t time this, but maybe 20-30 minutes? While the eggs are in the freezer, melt your chocolate (and oil/butter if needed) in a microwave safe bowl. (Place in microwave for 1 minute, stir well, continue heating in 30 second intervals until completely melted)
When chocolate is melted, remove peanut butter eggs from freezer. Dip peanut butter into chocolate, one at a time, to coat. When peanut butter is completely covered in chocolate, place on wax paper to cool and harden. If the peanut butter starts to soften too much, put back in freezer.

Other than me not being much of a chocolatier, these were pretty easy to make, and they tasted great. My girls and I loved them, and I just had to compare them to a real Reese egg, and I have to say, I thought mine were better! I think it’s because the homemade version had more filling and a thicker layer of chocolate. I also used a semi-sweet chocolate instead of milk. YUM.

This made about 6 good size eggs…but I also did some taste testing of the filling 😉 Research people. Research!

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