Yay! It’s Peanut Butter Lover Month!

What’s your favourite? Creamy or crunchy?

Oh, don’t you love sitting by your garden or terrace, sipping your choice of coffee or tea while indulging in your favourite peanut butter flavoured desserts? Heavenly indeed!

In conjunction with ‘Peanut Butter Lover Month’, we’ve compiled some delicious recipes for you to try with the entire family.

So give it a go and join in the fun on social media by using the hashtag #PeanutButterLoverMonth!

 

1. Peanut Butter Chocolate Chip Cookie Cheesecake Bars

 

 

By Lindsay (pinchofyum.com)
Prep Time: 20 mins
Cook Time: 40 mins
Yield: 20

Ingredients

● 1 stick butter, unsalted (1/2 cup), softened
● 1/2 cup white sugar
● 1/3 cup packed brown sugar
● 1/2 cup peanut butter
● 1 egg
● 1 cup flour
● 1 teaspoon baking soda
● 1/2 teaspoon salt (less if you don’t like salty/sweet)
● 1/2 cup rolled oats
● 2 cups chocolate chips
● 8 ounces cream cheese, softened
● 1/3 cup sugar
● 1 egg
● 1/2 teaspoon vanilla

 

Instructions

1. Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition. Stir in the oats and chocolate chips.

2. Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.

3. Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough. Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.

4. Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until the top is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in the refrigerator.

 

 

2. Peanut Butter and Candy Egg Blondies

 

 

 

By Torie Cox (CountryLiving.com)
Cook Time: 1 hour 45 mins
Yield: 24

Ingredients

● Cooking spray
● 1 1/4 c. all-purpose flour, spooned and leveled
● 1 1/4 c. honey-roasted peanuts
● 1 tsp. baking powder
● 1/2 tsp. kosher salt
● 1 1/2 c. packed light brown sugar
● 1/2 c. (1 stick) unsalted butter, at room temperature
● 1 c. creamy peanut butter
● 2 tsp. pure vanilla extract
● 2 large eggs
● 1 (12-ounce) bag peanut butter pastel eggs, divided
● 3/4 c. semisweet chocolate chips

 

Instructions

1. Preheat oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper. Lightly grease paper.

2. Place flour and peanuts in a food processor. Process until peanuts are broken down and blended with flour, 30 to 45 seconds. Add baking powder and salt; pulse to combine, 2 to 3 times.

3. Beat sugar and butter with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Beat in peanut butter, vanilla, and eggs until incorporated, 1 to 2 minutes. Gradually beat in flour mixture just until combined. Set aside 3/4 cup peanut butter eggs. Stir chocolate chips and remaining peanut butter eggs into batter.

4. Transfer batter to prepared pan. Scatter reserved peanut butter eggs on top. Bake until puffed, edges are deep golden brown, and a toothpick inserted in center comes out clean,25 to 30 minutes. Cool in pan on a wire rack. Cut into 24 bars.

 

3. Apple-Pear Crisp with Peanut Butter

 

 

By Torie Cox (CountryLiving.com)
Cook Time: 45 mins
Yield: 6 servings

Ingredients

● 1/2 c. old-fashioned oats
● 3 small Gala or Empire apples
● 2 medium pears
● 1 tbsp. water
● 2 tsp. brown sugar
● 1/2 tsp. ground cinnamon
● 1/2 tsp. ground ginger
● 1/2 c. dried cranberries
● c. chunky, sweetened peanut butter
● 3 tbsp. whole wheat flour
● 1/4 c. fat-free whipped cream

 

Instructions

1. Preheat oven to 375 degrees F. Spread the oats in a single layer on a jelly-roll pan. Toast them 5 to 8 minutes or until golden brown, stirring once halfway through.

2. Meanwhile, in a 4-quart saucepan, combine the apples, pears, water, sugar, cinnamon, and ginger. Cook on medium heat, stirring occasionally, for 10 to 12 minutes or until sugar dissolves and fruit softens. Remove from the heat and stir in the cranberries. Divide the mixture among 6 shallow 12- to 16-ounce baking dishes.

3. In a medium bowl, combine the oats, peanut butter, and flour. Rub the mixture between your fingers to form small clumps then sprinkle it over the fruit mixture in the baking dishes. Bake 15 to 20 minutes or until browned and bubbling. To serve, top each crisp with 1 tablespoon of whipped cream.

 

4. Peanut Butter and Jelly Oatmeal Bake

 

 

By Monique (ambitiouskitchen.com)

Cook Time: 40 mins
Yield: 6 servings

Ingredients

● 1 1/2 tablespoons melted and cooled coconut oil (can also sub melted butter)
● 1/2 cup natural drippy peanut butter (creamy or chunky)
● 1 tablespoon pure maple syrup or honey
● 1 egg, slightly beaten
● 1 1/2 cups unsweetened almond milk
● 1 1/2 cups old fashioned rolled oats, gluten-free if desired
● 1/2 teaspoon baking powder
● 1/2 teaspoon cinnamon
● 1/8 teaspoon salt
● 1/4 cup low sugar strawberry or raspberry jam

Instructions

1. Preheat oven to 350 degrees F. Grease a large skillet or 8×8 inch baking pan with coconut oil or generously spray with non-stick cooking spray.

2. In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.

3. Fold in oats, baking powder, cinnamon and salt. Pour into prepared skillet/pan and make sure oatmeal is evenly spread out.

4. Drop jam by teaspoonful onto oatmeal bake, then very gently swirl with a knife.

5. Bake for 30-35 minutes until barely golden brown. Cut into 6 servings and enjoy with almond milk.

 

5. Peanut Butter Yogurt-Stuffed Sweet Potato

 

 

By Christine Byrne (Self.com)
Cook Time: 6 mins
Yield: 1 serving

Ingredients

● 1small sweet potato, washed
● 2teaspoons peanut butter

● 1/4cup plain 2-percent-fat Greek yogurt
● 1pinch cinnamon

Instructions

1. Prick sweet potato with a fork all over, then wrap in a damp paper towel and microwave on high 6 minutes or until soft.
2. Cool slightly, then cut open lengthwise. Spread peanut butter inside sweet potato, then top with yogurt and cinnamon.