Tag: cup butter

Chocolate Peanut Butter Caramel Bars

These bars taste as rich and sinful as they look.  The perfect treat when craving something sweet! I sprinkled mine with sea salt because we love the whole sweet/salty combo.  If you don’t, then skip the salt. It’s completely optional! These bars keep well chilled and will last a while so they are perfect for a make ahead dessert.

Chocolate Peanut Butter Caramel Bars Chocolate Peanut Butter Caramel Bars Chocolate Peanut Butter Caramel Bars Chocolate Peanut Butter Caramel Bars

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Chocolate Peanut Butter Caramel Bars
 

Ingredients
Cookie Crust
  • ⅓ cup butter, room temperature
  • ⅓ cup sugar
  • ½ tsp. vanilla
  • 1 cup flour
  • ¼ tsp.salt
  • 1 T. milk
Caramel
  • 7 oz Kraft caramel squares, unwrapped
  • 2 T. milk
  • 2 T. sweetened condensed milk
  • 3 T. peanut butter
  • ½ cup coarsely chopped peanuts
Ganache
  • 5 ounces dark chocolate chips (Ghiradelli)
  • ½ cup heavy cream
  • 1 T. corn syrup
  • sea salt for garnish, optional

Instructions
  1. Preheat oven to 350 degrees
  2. Line 8-by-8-inch pan with nonstick foil leaving an overhang for easy removal.
  3. Beat butter and sugar.
  4. Add vanilla and salt.
  5. Add flour.
  6. Add milk until a dough forms and press into the bottom of your lined pan.
  7. Prick the bottom several times with a fork.
  8. Bake 20 mins until browned and let cool.
  9. Sprinkle peanuts on cooled crust.
  10. Place the caramels in a pot with the 2 milks and stir on low until melted.
  11. Add peanut butter.
  12. Pour this over the peanuts on the crust and spread evenly.
  13. Chill 30 mins.
  14. Microwave the chocolate, cream and corn syrup gently until melted.
  15. Whisk smooth and pour over chilled caramel layer.
  16. Chill 30-60 before cutting into bars.
  17. Sprinkle on sea salt if desired.

3.4.3177

 

Adapted from Love and Olive Oil, be sure to visit this blog!

The post Chocolate Peanut Butter Caramel Bars appeared first on Hugs and Cookies XOXO.

Peanut Butter and Jelly Muffins (Gluten Free Option)

Peanut Butter and Jelly Muffins are a tasty treat that makes it a little easier to get out of bed on chilly fall mornings. Plus there are gluten- and nut-free options!

Peanut Butter and Jelly Muffins

This morning, I saw my first red-orange tree of the season. Later this week, the temperatures are going to drop into the 40s. We’re talking about turning on the heat. You know what that means – baking season is back! My oven has definitely been getting a workout over the last few weeks. These peanut butter and jelly muffins are just the beginning.

Even though I’m in my mid-30s and don’t have kids, fall still always means back to school for me. And back to school means peanut butter and jelly everything. Or sunflower seed butter and jelly everything. Both are great! Last year, I made PB+J baked oatmeal that’s still in heavy rotation. This time around, I’m all about muffins. Peanut butter is mixed right into the batter, giving it tons of flavor. And there are little pockets of jelly that are goopy and sweet and remind me of a jelly donut. For extra credit, they’re sweetened with a combination of honey, mashed banana, and brown sugar. Insert all the heart eye emojis.

(This fall, I’m working on a super fun project that gave me an excuse to buy myself some new “back to school” supplies in the form of a beautiful blue moleskine and some 4-color pens that take me straight back to elementary school. It’s ridiculous how happy a new pen can make me. I’ve been a little MIA lately, and that’s a big reason why. I’m not ready to spill all the beans on this project yet but be sure to follow me on Insta stories for updates!)

Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins

Serves 12

Ingredients

  • 2 cups all purpose flour

  • ½ cup brown sugar

  • 1 Tablespoon baking powder

  • ½ teaspoon salt

  • 1 cup milk

  • 1 egg, beaten

  • ½ cup peanut butter  or sunflower seed butter

  • 1 banana, mashed

  • ¼ cup butter, melted and cooled

  • 1 tablespoon honey

  • ½ cup strawberry or raspberry jelly

Directions

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. 

  2. In a large bowl, add flour, sugar, baking powder, and salt. Whisk together until combined. In a separate bowl, add milk, egg, peanut butter, banana, butter, and honey. Beat until creamy. Pour the wet mixture into dry ingredients, and mix gently until just combined.

  3. Spoon the batter into the prepared muffin cups. Spoon a half of a tablespoon into each muffin cup; use a knife to gently swirl the jam into the batter.

  4. Bake for 20-22 minutes, or until the tops begin to lightly brown. 

  5. Optional: If desired, melt 2 Tablespoons additional peanut butter and drizzle over the cooled muffins.

5.0 rating

1 reviews

Loading nutrition data…

MAKING ONE OF MY RECIPES? Share a photo on my Facebook page or tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes! And don’t forget to sign up for email updates so you’ll never miss a new recipe.

I am not a certified nutritionist.  Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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Peanut Butter and Jelly Muffins (Gluten Free Option)

Peanut Butter and Jelly Muffins are a tasty treat that makes it a little easier to get out of bed on chilly fall mornings. Plus there are gluten- and nut-free options!

Peanut Butter and Jelly Muffins

This morning, I saw my first red-orange tree of the season. Later this week, the temperatures are going to drop into the 40s. We’re talking about turning on the heat. You know what that means – baking season is back! My oven has definitely been getting a workout over the last few weeks. These peanut butter and jelly muffins are just the beginning.

Even though I’m in my mid-30s and don’t have kids, fall still always means back to school for me. And back to school means peanut butter and jelly everything. Or sunflower seed butter and jelly everything. Both are great! Last year, I made PB+J baked oatmeal that’s still in heavy rotation. This time around, I’m all about muffins. Peanut butter is mixed right into the batter, giving it tons of flavor. And there are little pockets of jelly that are goopy and sweet and remind me of a jelly donut. For extra credit, they’re sweetened with a combination of honey, mashed banana, and brown sugar. Insert all the heart eye emojis.

(This fall, I’m working on a super fun project that gave me an excuse to buy myself some new “back to school” supplies in the form of a beautiful blue moleskine and some 4-color pens that take me straight back to elementary school. It’s ridiculous how happy a new pen can make me. I’ve been a little MIA lately, and that’s a big reason why. I’m not ready to spill all the beans on this project yet but be sure to follow me on Insta stories for updates!)

Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins

Serves 12

Ingredients

  • 2 cups all purpose flour

  • ½ cup brown sugar

  • 1 Tablespoon baking powder

  • ½ teaspoon salt

  • 1 cup milk

  • 1 egg, beaten

  • ½ cup peanut butter  or sunflower seed butter

  • 1 banana, mashed

  • ¼ cup butter, melted and cooled

  • 1 tablespoon honey

  • ½ cup strawberry or raspberry jelly

Directions

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. 

  2. In a large bowl, add flour, sugar, baking powder, and salt. Whisk together until combined. In a separate bowl, add milk, egg, peanut butter, banana, butter, and honey. Beat until creamy. Pour the wet mixture into dry ingredients, and mix gently until just combined.

  3. Spoon the batter into the prepared muffin cups. Spoon a half of a tablespoon into each muffin cup; use a knife to gently swirl the jam into the batter.

  4. Bake for 20-22 minutes, or until the tops begin to lightly brown. 

  5. Optional: If desired, melt 2 Tablespoons additional peanut butter and drizzle over the cooled muffins.

5.0 rating

1 reviews

Loading nutrition data…

MAKING ONE OF MY RECIPES? Share a photo on my Facebook page or tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes! And don’t forget to sign up for email updates so you’ll never miss a new recipe.

I am not a certified nutritionist.  Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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