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.
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
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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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.
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.
*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.
*Chill cake for at least 4 hours, or overnight.
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.)
Chocolate Peanut Butter No Bake Bars
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
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
- 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.