How to make Chocolate Peanut Butter Mug Cake

This Mug Cake is very easy to prepare, simply mix the ingredients together in the mug, microwave for 45 seconds and voila, you get an amazing cake.

It is essential to make sure not to overcook this mug cake otherwise it might get a bit dry. Check it after the first 35-40 seconds and if the toothpick comes out clean it’s done.

Serve  this chocolate peanut butter mug cake as is or with a good dollop of ice cream or whipped cream.

The best part of this mug cake is that it’s ready in minutes, so you can enjoy a warm and delicious dessert in no time. It’s also easy to customize, you can add more peanut butter, chocolate chips, or even some nuts to make it even more delightful.

This mug cake is a quick and easy treat that is perfect for satisfying your sweet cravings. It’s a delicious and indulgent dessert that can be enjoyed anytime, anywhere, and by anyone.

Hope you will try it out, and tag me on Instagram if you do. Would love to see how it turned out for you. Enjoy!

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1 Minute - Chocolate Peanut Butter Mug Cake

This Chocolate Peanut Butter Mug Cake is for all chocolate and peanut butter combination lovers. It is a rich chocolatey cake flavored with peanut butter and topped with more peanut butter and mini chocolate chips.

Course Dessert

Cuisine American

Keyword 1 minute mug cake, chocolate mug cake, chocolate peanut butter mug cake, peanut butter mug cake

Prep Time 4 minutes minutes

Cook Time 1 minute minute

Total Time 5 minutes minutes

Servings 1 servings

Calories 498kcal

Ingredients

• 2 tbsp (20g) flour
• 2 tbsp (30g) raw sugar
• 1 tbsp (8g) cocoa powder
• 1/4 tsp (1g) baking powder
• 1/8 tsp salt
• 2 tbsp (30g) peanut butter
• 3 tbsp (45ml) milk
• 1/2 tbsp (7g) vegetable oil
• 1/4 tsp (1g) vanilla extract

For topping

• 1 tsp (5g) peanut butter
• 1 tbsp mini chocolate chips/rocks

Instructions

• In a cappuccino mug (7 fl.oz. (200ml) capacity) add flour, raw sugar, cocoa powder, baking powder and salt. Mix to combine.
• Add milk, vegetable oil, peanut butter and vanilla extract and mix until combined. Don’t overmix.
• Add 1 tsp of peanut butter into the center.
• Sprinkle some mini chocolate chips/rocks on top.
• Microwave for 45 seconds until a toothpick inserted into the center comes out clean.
• Top with some whipped cream if desired and enjoy!

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Nutrition

Serving: 1g | Calories: 498kcal | Carbohydrates: 59.4g | Protein: 13.8g | Fat: 26.8g | Saturated Fat: 6.3g | Cholesterol: 4mg | Sugar: 35.7g

The post 1 Minute – Chocolate Peanut Butter Mug Cake appeared first on Home Cooking Adventure.

I am pretty excited about how this cake turned out and the amazing flavor combination it’s bursting with. The cake is very well balanced, not too sweet, the gooey salted caramel layer with bits of crunch peanuts is delightful and pairs so well with the peanut sponge and smooth peanut mousse. All these layers together with their different texture bring an incredible experience for your taste buds.

The recipe is not too difficult, each step is quite easy and quick to prepare. With a bit of patience and organizing your efforts will be rewarded for sure. Hope you will try it out and enjoy it!

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Snickers Mousse Cake - Chocolate Caramel Peanut Mousse Cake

This amazing Snickers Mousse Cake is made of a chocolate peanut sponge cake at the bottom topped with an irresistible gooey salted caramel and peanut layer, covered in a silky flavorful peanut and cream cheese mousse and chocolate glaze. Can it get any better than this?

Course Dessert

Cuisine American

Keyword anniversary dessert, chocolate glaze, chocolate peanut mousse cake, fall dessert, salted caramel cake, snickers cake, snickers mousse cake

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 14 servings

Calories 480kcal

Ingredients

Chocolate Peanut Sponge Cake

• 2 eggs separated
• 1/4 tsp (1g) salt
• 1/3 cup (70g) sugar
• 2/3 cup (70g) ground toasted unsalted peanuts
• 1/4 cup (30g) unsweetened cocoa powder

Caramel Peanut Layer

• 1 cup (200g) sugar
• 3 tbsp (45ml) water
• 3.5 oz (100g) whipping cream
• 4 tbsp (60g) unsalted butter
• 1 tsp (5g) salt
• 1 tsp (5g) vanilla extract
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30ml) water for dissolving the gelatin
• 1 cup (100g) unsalted peanuts toasted

Peanut Butter Cream Cheese Mousse

• 1 ¼ cup (300g) cream cheese
• 1/2 cup (120g) creamy peanut butter room temperature
• 1/2 cup (60g) powdered sugar
• 1 tsp (5g) vanilla extract
• 2 ½ tsp (7g) gelatin powder
• 3 tbsp (45ml) water
• 1 ¼ cup (300g) whipping cream (35% fat) chilled

Chocolate Glaze

• 6 oz (180g) semisweet chocolate
• 3/4 cup (180g) whipping cream
• 2 ½ tbsp (37ml) milk
• 2 ½ tbsp (37g) unsalted butter at room temperature

For decorating

• 3 tbsp (45g) creamy peanut butter
• chopped peanuts
• peanut halves

Instructions

Prepare chocolate peanut sponge cake.

• Preheat oven to 325F (160C). Grease with butter a 8 inch (20cm) pan and line with parchment paper.
• Separate whites from yolks. Add salt over the whites and start whipping until foamy.
• Gradually add sugar and continue whipping until soft peaks form.
• Gently fold in beaten egg yolks, ground peanuts and cocoa powder.
• Pour the batter into the prepared pan and bake for 17-20 minutes until a toothpick inserted into the center comes out clean. Don’t overbake.
• Cool completely.

Prepare the salted caramel peanut layer.

• Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a dark caramel color.
• Remove the pan from the heat and add the cream. It will bubble a little bit.
• Cook for about 1 minute stirring constantly with a wooden spoon or spatula until smooth.
• Remove from heat and add vanilla extract, salt and butter. Stir well until smooth. Transfer into a bowl and set aside.
• Dissolve gelatin in 2 tablespoons of water and let it swell for 5-10 minutes.
• Add the bloomed gelatin to the warm caramel and stir until completely dissolved. Let cool.
• Stir the toasted peanuts into the caramel.
• Line a 7 inch (18 cm) round pan or ring with plastic wrap.
• Pour the caramel mixture into the pan and freeze for 2-4 hours or even overnight.

Prepare the peanut butter cream cheese mousse.

• Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
• In a large bowl mix cream cheese until smooth. Add powdered sugar, vanilla and peanut butter and mix to combine. Place the gelatin over low heat just until the gelatin dissolves and pour it over the cream cheese mixture and mix to combine.
• In another bowl mix cream until soft peaks form. Gently fold the cream into the cream cheese and peanut butter mixture.

Assemble the cake.

• Remove the caramel from the freezer. Invert the sponge cake on top of the caramel. Flip and make sure to leave a border of ½ inch (1cm) from the caramel to the edge of the cake.
• Place a cake ring around the cake and line with an acetate sheet.
• Pipe the mousse on sides and top. Smooth the top using an offset spatula.
• Cover and refrigerate for 4-6 hour or overnight.

Prepare the chocolate glaze.

• Place the chocolate into a heatproof bowl and melt over bain-marie.
• In a small saucepan add cream and milk and bring to a simmer.
• Gradually incorporate into melted chocolate.
• Add butter and stir until melted.
• Take the cake out of the refrigerator, remove the ring and acetate sheet and place the cake over a rack or simply on a bowl or pan that is placed on a plastic wrap lined baking sheet to collect the excess.
• Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with chopped peanuts. 
• Transfer the cake to a serving platter and refrigerate for 20 minutes to set the glaze.
• Melt peanut butter over very low heat and transfer to a piping bag fitted with a no.2 plain nozzle.
• Pipe a few lines on top of the cake and decorate with peanut halves.
• Slice and enjoy!

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Nutrition

Serving: 1 serving out of 14 | Calories: 480kcal | Carbohydrates: 34.7g | Protein: 10.1g | Fat: 36.2g | Saturated Fat: 17.8g | Cholesterol: 98mg | Sugar: 29g

The post Snickers Mousse Cake – Chocolate Caramel Peanut Mousse Cake appeared first on Home Cooking Adventure.

Indulging in sweet treats is one of life’s simple pleasures that many people cannot resist. If you’re a fan of the delightful combination of chocolate and peanut butter, then you’re in for a real treat! You simply must try these Peanut Butter Stuffed Chocolate Cookies that will leave you craving for more.

The recipe for these cookies is incredibly easy to follow, and it only requires a few basic ingredients that you likely already have in your pantry. But don’t let the simplicity of the recipe fool you! These cookies are an explosion of flavor and texture that will have your taste buds dancing with joy.

Imagine biting into a rich, soft double chocolate cookie that is filled with creamy, smooth peanut butter. The combination of sweet and salty, chocolaty, nutty, and creamy inside will have you feeling like you’re in dessert heaven. It’s no wonder that these Peanut Butter Stuffed Chocolate Cookies are considered by many to be one of the best cookies ever.

Of course, you will need a bit of patience as the peanut butter and cookie dough need to chill before baking. But trust us, the results are well worth the wait. The cookies come out perfectly baked, with the chocolate cookies being soft and chewy while the peanut butter filling is creamy and smooth.

How to make peanut butter stuffed chocolate cookies

To begin, first, line a small baking sheet with parchment paper and drop 18-19 teaspoons of peanut butter onto it. Place the baking sheet in the freezer for 30 minutes to 1 hour until the peanut butter is firm. Meanwhile, preheat your oven to 350 F (180C) and line two baking sheets with parchment paper.

In a bowl, whisk together flour, cocoa powder, salt, and baking soda, and set aside until ready to use. In another bowl, mix together the butter, peanut butter, and both sugars until creamy. Add an egg and vanilla extract and mix until well incorporated. Use a wooden spoon or spatula to gradually incorporate the flour mixture and chocolate chips.

Refrigerate the dough for 30 minutes to make it easier to handle. Remove the peanut butter teaspoons from the freezer and take large spoons of cookie dough, flattening them on your palm. Add a teaspoon of peanut butter and wrap the dough around it, then roll into balls and place on the prepared baking sheets.

Sprinkle the cookies with flaky sea salt before baking them in the oven for 9-11 minutes. Once baked, remove them from the oven and let them cool on the baking sheet for at least 5 minutes. If serving for holidays, decorate the cookies with fall-colored M&M’s candies while still hot.

So why not give this recipe a try and indulge in some heavenly goodness? We guarantee that you won’t regret it. These cookies are simply too delicious to pass up! If you do, make sure to share the photos with me on Instagram. I love seeing how they turn out for you.

Other chocolate and peanut butter recipes you may like to try

These Chocolate Peanut Butter Cookie Cups are simply irresistible, consisting of chocolate chewy soft cookie crust filled with a smooth and creamy peanut butter filling that is simply heavenly.  We also love these No-Bake Chocolate Peanut Butter Bars  and highly recommend. They are so easy to prepare and are totally addictive. They have a beautiful marbled effect on top, that hardly anyone could say it takes no more than 20 minutes to prepare. These Chocolate Peanut Butter Pots de Crème are an elegant, refreshing no-bake dessert you can prepare for your loved ones, especially during the summer. Creamy, rich and decadent, a perfect marriage between chocolate and peanut butter served into individual portions.

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Peanut Butter Stuffed Chocolate Cookies

If you like this delightful combination between chocolate and peanut butter you must definitely try this Peanut Butter Stuffed Chocolate Cookies. Rich and soft double chocolate cookies filled with creamy peanut butter turns into an amazing explosion of flavor and texture. Sweet and a bit salty, chocolaty, nutty and creamy inside… by far one of the best cookies ever.

Course Dessert

Cuisine American

Keyword chocolate cookies, fall cookies, Halloween cookies, peanut butter cookies, peanut butter stuffed chocolate cookies, stuffed cookies, Thanksgiving cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 19 servings

Calories 183kcal

Ingredients

• 1 ¼ cup (160g) all-purpose flour
• 1/3 cup (40g) unsweetened cocoa powder
• 3/4 tsp (4g) baking soda
• 1/2 tsp (3g) salt
• 1/2 cup (113g) unsalted butter , room temperature
• 2 tbsp (30g) peanut butter
• 1/3 cup (70g) packed brown sugar
• 1/3 cup (70g) sugar
• 1 egg
• 1 tsp (5g) vanilla extract
• 1/3 cup (60g) semi-sweet chocolate chips
• Flaky sea salt

Filling

• 2/3 cup (160g) creamy peanut butter

To decorate

• M&Ms candies

Instructions

• Line a small baking sheet with parchment paper. Drop 18-19 teaspoons of peanut butter and freeze until the dough is ready, for 30 minutes to 1 hour until firm.
• Preheat the oven to 350F (180C). Line two baking sheets with parchment paper.
• In a bowl whisk flour with cocoa powder, salt and baking soda. Set aside until ready to use.
• In another bowl mix the butter with peanut butter and both sugars until creamy. Add egg and vanilla and mix until well incorporated.
• Use a wooden spoon or spatula to gradually incorporate flour mixture and chocolate chips.
• Refrigerate the dough for 30 minutes, for easier handling.
• Remove the peanut teaspoons from the freezer.Take large spoons of cookie dough, flatten on your palm, add peanut butter and wrap the dough around and roll into balls. Place on the prepared baking sheet.
• Sprinkle with flaky sea salt.
• Bake for 9-11 minutes, remove and let to cool on the baking sheet for at least 5 minutes. While still hot decorate the cookies with fall colored M&M’s candies, if serving for holidays.
• Transfer the cookies to a cooling rack to cool slightly. Enjoy!

Nutrition

Serving: 1g | Calories: 183kcal | Carbohydrates: 18.8g | Protein: 4.2g | Fat: 11.2g | Saturated Fat: 4.6g | Cholesterol: 21mg | Sugar: 9.5g

The post Peanut Butter Stuffed Chocolate Cookies appeared first on Home Cooking Adventure.

And the best part? These chocolate pots are incredibly easy and quick to prepare, making them a great option for last-minute get-togethers. You can make them ahead of time and keep them in the fridge for up to one week. 

Prepare the peanut butter whipped cream just before serving. It adds a whole new level of indulgence to an already decadent dessert. The smooth, nutty flavor of the peanut butter pairs perfectly with the rich chocolate, while the whipped cream adds a light, airy texture that cuts through the richness of the pots.

And let’s not forget about the crushed chocolate coated peanuts to sprinkle on top. Not only do they add a satisfying crunch to the pots, but they also bring an extra layer of chocolatey goodness that takes this dessert to the next level.

How to make Chocolate Peanut Butter Pots de Crème

To make this dessert, place chocolate in a heatproof bowl and pour a warm mixture of cream, peanut butter, sugar, and salt over it. Stir until completely melted, Then, pour the mixture into small bowls or ramekins and refrigerate until it sets. To add an extra layer of flavor, prepare homemade peanut butter whipped cream and top the chocolate with it before garnishing with crushed chocolate-coated peanuts for added crunch.

So go ahead, give these creamy No-bake Chocolate Peanut Butter Pots de Crème a try. They’re sure to be a hit with anyone lucky enough to taste them. And with the ability to make them in advance, they’re the perfect dessert for any occasion. If you do, make sure to tag me on Instagram, would love to see how it turns out for you. Enjoy!

Other chocolate and peanut butter treats you may like to try

Cookie cups are an incredible idea for making single serving desserts for any occasion. They look and taste absolutely amazing not to mention they are quite easy to prepare. These Chocolate Peanut Butter Cookie Cups are simply irresistible, consisting of chocolate chewy soft cookie crust filled with a smooth and creamy peanut butter filling that is simply heavenly.

This Chocolate Peanut Butter Mug Cake  is for all chocolate and peanut butter combination lovers. It is a rich and moist chocolatey cake flavored with peanut butter and topped with more peanut butter and mini chocolate chips.

These Healthy No-Bake Chocolate Peanut Butter Oat Bars are one of the best I’ve made, packed with flavor and healthy ingredients, no cholesterol, no refined sugar, but still chocolaty, rich, a bit fudgy and with an amazing texture.

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No-bake Chocolate Peanut Butter Pots de Crème

These Chocolate Peanut Butter Pots de Crème are an elegant no-bake dessert you can prepare for your loved ones, especially during the summer. Creamy, rich and decadent, a perfect marriage between chocolate and peanut butter served into individual portions.

Course Dessert

Cuisine French

Keyword chocolate dessert, chocolate peanut butter pots de creme, chocolate pots de creme, no-bake dessert

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 5 servings

Calories 448kcal

Ingredients

• 1 cup (240ml) whipping cream
• 2 tbsp (30g) creamy peanut butter
• 1/2 tsp (2g) salt
• 2 tbsp (30g) sugar
• 1/2 cup (90g) semisweet chocolate chips
• 1/3 cup (60g) milk chocolate

Peanut Butter Whipped Cream

• 1/2 cup (120g) whipping cream
• 1 tbsp (15g) creamy peanut butter
• 1 tbsp (8g) powdered sugar

For decorating

• Chocolate Coated Peanuts , crushed

Instructions

• Place both chocolates into a heatproof bowl.
• In a small saucepan add cream, peanut butter sugar and salt.  Place over medium heat until simmers on the edges. Don’t boil.
• Pour the cream mixture over the chocolate and let sit for 1 minute. Stir until chocolate is melted and smooth.
• Pour the mixture into 4 or 5  – 4 oz (120ml) capacity bowls or ramekins.
• Refrigerate to set for at least 2 hours or better overnight.
• Before serving, prepare peanut butter whipped cream. Whip chilled cream until it starts to thicken. Add peanut butter and powdered sugar and continue mixing until stiff.
• Add a spoonful of whipped cream on top of chocolate and decorate with crushed chocolate coated peanuts. Enjoy!

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Nutrition

Serving: 1g | Calories: 448kcal | Carbohydrates: 30.1g | Protein: 4.8g | Fat: 35.7g | Saturated Fat: 20.7g | Cholesterol: 84mg | Sugar: 23.5g

The post No-bake Chocolate Peanut Butter Pots de Crème appeared first on Home Cooking Adventure.

You can always use various fillings, your favorite frostings,  fruits, ganache, and ice cream, the variations are endless and create amazing desserts each time.

How to make chocolate peanut butter cookie cups

Begin by preheating your oven to 350°F (180°C) and greasing a standard muffin tin with butter.

In a bowl, whisk together the flour, cocoa powder, instant coffee, salt, and baking soda. Set this mixture aside until ready to use.

In another bowl, mix the butter with both sugars until creamy. Add the egg and vanilla extract, and mix until well incorporated. Gradually incorporate the flour mixture and chocolate chips into the butter mixture.

Using an ice cream scoop, divide the cookie dough evenly between the 12 muffin cups. Bake for 12-13 minutes. While the cookie cups are still warm, use a small jar to press down the center of each cookie to create a well.

Allow the cookie cups to cool in the muffin tins for about 10 minutes, then transfer them to a cooling rack to cool completely.

Next, prepare the filling. In a large bowl, mix the cream cheese until smooth. Add the powdered sugar and peanut butter, and mix until well combined.

In a separate bowl, whip the cream until stiff peaks form. Gradually incorporate the whipped cream into the cream cheese mixture.

Transfer the peanut butter filling into a piping bag fitted with a 1M star tip, and pipe the filling into the chocolate cookie cups.

Refrigerate the filled cookie cups for at least 1 hour before serving. Optionally, decorate with grated chocolate before serving, if desired.

Hope you will try these Chocolate Peanut Butter Cookie Cups and don’t forget to share the photos with me on Instagram if you do. Enjoy!

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Chocolate Peanut Butter Cookie Cups

Cookie cups are an incredible idea for making single-serving desserts for any occasion. They look and taste amazing not to mention they are quite easy to prepare. The chocolate chewy soft cookie crust filled with the smooth and creamy peanut butter filling is simply heavenly.

Course Dessert

Cuisine American

Keyword chocolate cookie cups, chocolate peanut butter cookie cups, cookie cups, peanut butter cookie cups

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 12 servings

Calories 295kcal

Ingredients

Chocolate Cookie Batter

• 1 cup (125g) all-purpose flour
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 tsp (3g) baking soda
• 1/2 tsp (3g) salt
• 1/2 tsp (1g) instant coffee
• 1/2 cup (113g) unsalted butter , room temperature
• 1/3 cup (70g) packed brown sugar
• 1/3 cup (70g) sugar
• 1 egg
• 1 tsp (5g) vanilla extract
• 1/4 cup (40g) mini semi-sweet chocolate chips

Peanut Butter Frosting

• 1/2 cup (120ml) whipping cream , chilled
• 4 oz (120g) cream cheese , room temperature
• 1/3 cup (80g) peanut butter , room temperature
• 1/3 cup (40g) powdered sugar

Instructions

• Preheat oven to 350F (180C). Grease with butter a standard muffin tin.
• In a bowl whisk flour with cocoa powder, instant coffee, salt and baking soda. Set aside until ready to use.
• In another bowl mix the butter with both sugars until creamy. Add egg and vanilla and mix until well incorporated.
• Gradually incorporate flour mixture and chocolate chips.
• Using an ice cream scoop, divide the cookie dough evenly between the 12 muffin tins.
• Bake for 12-13 minutes.  While still warm use a small jar to press down the center of each cookie
• Cool on the muffin tins for about 10 minutes. Transfer the cookie cups to a cooling rack to cool completely.

Prepare the filling.

• In a large bowl mix cream cheese until smooth. Add powdered sugar and  peanut butter  and mix until combined.
• In a separate bowl whip cream until stiff peaks form. Gradually incorporate into cream cheese mixture.
• Transfer the peanut butter filling into a piping bag fitted with 1M star tip and pipe the filling into the chocolate cookie cups.
• Refrigerate for at least 1 hour before serving.
• Decorate with grated chocolate if desired.

Video

Nutrition

Serving: 1 serving out of 12 | Calories: 295kcal | Carbohydrates: 28.6g | Protein: 5.1g | Fat: 19.4g | Saturated Fat: 10.4g | Cholesterol: 56mg | Sugar: 16.9g

The post Chocolate Peanut Butter Cookie Cups appeared first on Home Cooking Adventure.

The recipe for these Peanut Butter Marshmallow Brownies is not difficult, takes little time to prepare and will be a guaranteed success.

How to make Crispy Peanut Butter Marshmallow Brownies

Begin by preheating your oven to 350°F (180°C). Butter the sides and bottom of an 8×8 inch (20 X 20 cm) pan, then line the bottom and sides with parchment paper for easy removal of the brownies later.

In a medium bowl, melt the chocolate and butter together over a bain-marie (double boiler), stirring occasionally, until smooth and well combined. Remove the bowl from the heat, but keep it over the water to stay warm. Stir in the instant coffee, followed by the sugar, until fully incorporated. Then, remove the bowl from the pan and allow it to cool slightly.

Once the mixture has cooled slightly, incorporate the egg and whisk until well combined. Stir in the vanilla extract, then add the flour, salt, and cocoa powder, stirring until the batter is smooth and uniform.

Pour the batter into the prepared pan and spread it evenly. Bake the brownies in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs sticking to it.

Once the brownies are done, top them with the marshmallows and return them to the oven for another 3 minutes, or until the marshmallows are puffed and slightly golden. If needed, gently press down on the marshmallows to ensure they spread evenly over the brownies. Allow the brownies to cool completely in the pan.

How to prepare the chocolate rice topping.

While the brownies are cooling, prepare the chocolate rice topping. In a medium bowl, melt the chocolate and peanut butter together over a bain-marie, stirring occasionally, until smooth and well combined. Stir in the rice cereals until evenly coated with the chocolate mixture.

Once the brownies have cooled, spread the chocolate rice topping over the top of the brownies in an even layer. Refrigerate the brownies for at least 2 hours before serving to allow them to set.

Once chilled, cut the brownies into squares and serve. Enjoy these delicious and indulgent chocolate marshmallow brownies!

Hope you will try these amazing brownies.  If you don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.

For more similar recipes check out full collection of Brownies and Bars.

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Crispy Peanut Butter Marshmallow Brownies

These crispy peanut butter marshmallow brownies are simply wonderful decadent treats perfect for any occasion. Fudgy brownies topped with a thick layer of gooey marshmallows and a crispy chocolate peanut butter rice layer have a great texture and flavor that is hard to resist.

Course Dessert

Cuisine American

Keyword brownies, crispy brownies, marshmallow brownies, peanut butter brownies, Peanut Butter Marshmallow Brownies

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 177kcal

Ingredients

Brownies

• 1.5 oz (40g) semisweet chocolate
• 1/4 cup (56g) butter
• 1/3 cup (70g) sugar
• 1 tsp (1g) instant coffee
• 1 egg
• 1 tsp (5g) vanilla extract
• 1 tbsp (8g) unsweetened cocoa powder
• 1/4 tsp (1g) salt
• 1/4 cup (30g) flour

Marshmallow Layer

• 4.5 oz (130g) marshmallows

Chocolate Peanut Butter Rice Topping

• 4 oz (120g) chocolate , semisweet/milk or a mix of the two
• 1/2 cup (120g) peanut butter , creamy
• 1 cup (20g) rice cereal

Instructions

Prepare the brownies.

• Preheat oven to 350F (180C). Butter the sides and bottom of a 8×8 inch (20 X 20 cm) pan and line the bottom and sides with parchment paper.
• Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth.  Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.
• Incorporate the egg into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.
• Pour the batter into the prepared pan and bake for about 18-20 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
• Once brownies are done, top with the marshmallows.
• Bake for another 3 minutes or until puffed. If necessary press them down to spread the marshmallows. Cool completely.

Prepare the chocolate rice topping.

• Melt the chocolate and peanut butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Stir in the rice cereal then spread on top of cooled brownies. Refrigerate for at least 2 hours before serving.

Video

Nutrition

Serving: 1 bar out of 16 | Calories: 177kcal | Carbohydrates: 21.2g | Protein: 3.1g | Fat: 10g | Saturated Fat: 4.5g | Cholesterol: 18mg | Sugar: 14.3g

The post Crispy Peanut Butter Marshmallow Brownies appeared first on Home Cooking Adventure.

No doubt kids will love them and ask for more without you feeling guilty for giving them unhealthy snacks.

The recipe is easy and takes no more than 10 minutes to put these together and it’s a no-bake recipe which is so great. You need a food processor for this if you want to have a pretty smooth base, without feeling the oats.

I’m thrilled with these Healthy No-Bake Chocolate Peanut Butter Oat Bars. They’ve become a staple for me, ensuring I always have a nutritious energy boost on hand for school snacks.

How to make no-bake chocolate peanut butter oat bars

Start by lightly greasing an 8-inch (20cm) square pan and line it with parchment paper, leaving some overhang on the edges for easy removal once it’s set.

How to make oat peanut butter base

In the bowl of a food processor, combine the oats, almonds, raisins, and salt. Process until fully combined.

In a small saucepan over low heat, melt the peanut butter, honey (or maple syrup), and coconut oil. Remove from heat and stir in the vanilla extract.

Pour the melted mixture over the oats mixture into the food processor. Process until everything is well combined and the mixture holds together.

Transfer the mixture to the prepared baking pan and press it down firmly with the back of a wet spoon to create a smooth surface.

How to make chocolate glaze.

Mix the cocoa powder, honey (or maple syrup), coconut oil, and vanilla extract in a small bowl until smooth.

Spread the chocolate glaze evenly over the mixture in the pan.

Refrigerate the pan for at least 2 hours to allow the bars to set. Keep any leftovers refrigerated.

Hope you will try these amazing No-Bake Chocolate Peanut Butter Oat Bars.  If you do, make sure to share the photos with me on Instagram. Would love to see how these turn out for you. Enjoy!

For more refined sugar-free treats check our full collection of Refined-Sugar Free Recipes. For more oatmeal treats explore our full collection of Oatmeal Recipes.

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Oatmeal Breakfast Cookies
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Healthy No-Bake Chocolate Peanut Butter Oat Bars

These No-Bake Chocolate Peanut Butter Oat Bars are one of the best healthy snacks you can make. They are packed with flavor and healthy ingredients, no refined sugar, but still chocolaty, rich, a bit fudgy, and with an amazing texture.

Course Dessert, Snack

Cuisine American

Keyword chocolate peanut butter bars, cholesterol free bars, Healthy No-Bake Chocolate Peanut Butter Oat Bars, healthy oat bars, healthy snack, oat bars, oatmeal bars

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

Servings 20 servings

Calories 143kcal

Ingredients

• 1 ½ cups (180g) rolled oats
• 1/3 cup (60g) raisins
• 3/4 cup (75g) unsalted almonds
• 1/4 cup (20g) unsweetened shredded coconut
• 1/4 tsp (2g) salt
• 1/2 cup (120g) creamy peanut butter
• 1/4 cup (80g) maple syrup , agave nectar
• 2 tbsp (30g) coconut oil
• 1 tsp (5g) vanilla extract

Chocolate Glaze

• 1/4 cup (30g) cocoa powder
• 1/4 cup (80g) honey or maple syrup
• 2 tbsp (30g) coconut oil , melted
• 1/2 tsp (2.5g) vanilla extract

Instructions

• Slightly grease a 8×8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it's set.

Prepare the oat peanut butter base.

• Place the oats, almonds, raisins, and salt into the bowl of a food processor.  Process until completely combined.
• Add peanut butter, honey (maple syrup) and coconut oil in a small saucepan and melt over low heat. Remove from heat and add vanilla extract.
• Add the mixture over the oats mixture and process until completely combined and the mixture holds together.
• Spread the mixture into the prepared baking pan and press with the back of a wet spoon to create a smooth surface.

Prepare the chocolate glaze.

• In a small bowl combine the cocoa with honey (maple syrup), coconut oil and vanilla extract.
• Spread evenly over the mixture in the pan.
• Refrigerate for 2 hours to set. Keep leftovers refrigerated.

Video

Nutrition

Serving: 1 bar out of 20 | Calories: 143kcal | Carbohydrates: 16.1g | Protein: 3.4g | Fat: 8.4g | Saturated Fat: 3.6g | Sugar: 9.4g

The post Healthy No-Bake Chocolate Peanut Butter Oat Bars appeared first on Home Cooking Adventure.

No cooking is involved in this recipe except for the fudge sauce if used and no churn is needed either. This Chocolate Peanut Butter Ice Cream Cake has a great flavor, chocolate and peanut butter are always making such a great combination. Creamy and very well balanced with the oreo crispy crust and crunchy peanuts on top, is going to be a delight for everybody.

This recipe was made using peanut and chocolate ice cream layers but the variations are endless. Coffee, coconut, fruit ice cream layers, anything you like best, just use the cream and condensed milk as the base of the ice cream and let your mind get creative with the possibilities.

For this recipe, you can use a 9-inch (23m) springform pan or use this beautiful cake ware from Delicake.

Hope you will try this amazing Ice Cream Cake and enjoy as much as we did.

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Chocolate Peanut Butter Ice Cream Cake

Chocolate Peanut Butter Ice Cream Cake has a great flavor, chocolate and peanut butter are always making such a great combination. Creamy and very well balanced with the oreo crispy crust and crunchy peanuts on top, is going to be a delight for everybody.

Course Dessert

Cuisine American

Keyword chocolate, chocolate ice cream, chocolate peanut butter ice cream cake, ice cream cake, no churn ice cream cake

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 20 minutes minutes

Servings 16 servings

Calories 399kcal

Ingredients

Crust

• 10 oz (300g) oreo cookies
• 3 oz (90g) butter , melted

Peanut Butter Ice Cream

• 1 ¼ cup (300g) whipping cream , chilled
• 7 oz (198g) sweetened condensed milk
• 5 oz (150g) peanut butter , melted

Chocolate Ice Cream

• 1 ¼ cup (300g) whipping cream , chilled
• 7 oz (198g) sweetened condensed milk
• 1/4 cup (30g) unsweetened cocoa powder

Hot Chocolate Fudge Sauce

• 1/2 cup (100g) sugar
• 1/4 cup (30g) unsweetened cocoa powder
• 1/4 tsp (2g) salt
• 2/3 cup (160g) whipping cream
• 4 oz (120g) semisweet chocolate , divided
• 2 tbsp (30g) unsalted butter
• 1 tsp (5g) vanilla extract

Garnish

• roasted peanuts , chopped

Instructions

• Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
• Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon. 
• Prepare the peanut butter ice cream. In a large bowl whip cream until stiff peaks form. Mix in the  sweetened condensed milk and peanut butter until well combined.
• Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.
• Prepare the chocolate ice cream. In a large bowl whip cream until stiff peaks form. Mix in the  sweetened condensed milk and cocoa powder until well combined.
• Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula.
• Cover and freeze for about 6 hours or overnight until firm.
• Before serving prepare the hot chocolate fudge sauce. In a saucepan over medium-high heat, bring the cream, sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.
• Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extract, stirring until smooth.
• Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.
• Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.20 min.

Video

Nutrition

Serving: 1g | Calories: 399kcal | Carbohydrates: 40.8g | Protein: 6.5g | Fat: 25.6g | Saturated Fat: 12.7g | Cholesterol: 50mg | Sugar: 31.7g

The post Chocolate Peanut Butter Ice Cream Cake appeared first on Home Cooking Adventure.

The recipe is very easy to prepare and it’s perfect for holidays. Feel free to swap out creamy peanut butter for crunchy, or semisweet chocolate for milk chocolate—use whatever suits your taste preferences best. With these Peanut Butter Chocolate Thumbprint Cookies, it’s almost impossible not to fall in love at first bite. Plus, the convenience of being able to make them ahead of time and freeze them until needed makes them even more irresistible.

How to make peanut butter chocolate thumbprint cookies

Begin by whisking together the flour, baking soda, and salt in a bowl. Set this mixture aside for later use.

In another bowl, combine the peanut butter, butter, granulated sugar, and dark brown sugar. Use an electric mixer or a wooden spoon to blend the ingredients until they form a creamy mixture.

Incorporate the vanilla extract into the creamy mixture, followed by adding the eggs one at a time. Gradually add the flour mixture to this wet mixture, stirring until just combined. If the batter is too soft to roll into balls, refrigerate it for about 30-60 minutes.

Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

How to shape thumbprint cookies

Using an ice cream scoop, take equal portions of dough and form them into balls. Roll each ball in sugar and place them on the prepared baking sheets.

Using your thumb, make an indentation in the center of each cookie.

Bake the cookies for 10-12 minutes or until they turn slightly golden. Once baked, transfer the cookies to cooling racks and allow them to cool completely. If necessary, press again on the center of each cookie while they are still warm.

Prepare the chocolate ganache filling

While the cookies cool, heat the cream in a small saucepan until it begins to boil at the edges. Remove it from the heat and pour it over the chopped chocolate. Let it sit for one minute, then stir until smooth. Allow it to cool for 5 minutes before using it to fill the cookies.

Fill each cookie with chocolate ganache and allow it to set before serving. These cookies can also be frozen for up to 2 weeks.

Hope you will try these delightful thumbprint cookies.  If you do, make sure to share the photos with me on Instagram. Enjoy!

If you like thumbprint cookies you may also like to try these Carrot Cake Thumbprint Cookies or these Chocolate Thumbprint Cookies. For more cookie ideas check our full collection of Cookie Recipes.

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Peanut Butter Chocolate Thumbprint Cookies

Peanut Butter Chocolate Thumbprint Cookies. The peanut butter and chocolate flavor combination is absolutely divine. The peanut butter is not overwhelming but it does bring its unique taste to these delicious cookies.

Course Dessert

Cuisine American

Keyword chocolate, holiday cookies, peanut butter chocolate thmbprint cookies, peanut butter cookies, peanut butter thmbprint cookies, thumbprint cookies

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 35 servings

Calories 127kcal

Ingredients

• 1 ½ cups (190g) all purpose flour
• 1 tsp (5g) baking soda
• 1/2 tsp (3g) salt
• 1/2 stick (60g) unsalted butter , room temperature
• 1 cup (240g) smooth peanut butter
• 1/2 cup (100g) packed dark-brown sugar
• 1/2 cup (100g) granulated sugar
• 2 eggs
• 1 tsp (5g) vanilla extract

For rolling the cookies

• 1/2 cup (100g) granulated sugar

Chocolate Ganache

• 4 oz (120g) semisweet chocolate
• 1/2 cup (120g) whipping cream

Instructions

• In a bowl whisk together the flour, baking soda and salt. Set aside.
• In another bowl add the peanut butter, butter, granulated sugar and dark brown sugar. Using an electric mixer or a wooden spoon , mix well until creamy.
• Incorporate vanilla extract and eggs one at a time. Gradually add flour mixture, and mix until just combined.If the batter is too soft to roll into balls, refrigerate for about 30-60 minutes
• Preheat oven to 350 F (180C). Line 2 baking sheets with parchment paper.
• Take equal portions of dough using an ice cream scoop and form into balls. Roll them into sugar and place on the prepared baking sheets.
• Use your thumb to make an indentation into the center of each cookie.
• Bake until slightly golden for 10-12 minutes.  Transfer cookies to cooling racks to cool completely. While still warm press again the center of each cookie if necessary
• While they cool prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Let it cool for 5 minutes before filling the cookies.
• Fill the cookies with chocolate ganache and let it set before serving.They can also freeze well up to 2 weeks.

Video

Nutrition

Serving: 1 cookie out of 35 | Calories: 127kcal | Carbohydrates: 15.2g | Protein: 2.9g | Fat: 6.8g | Saturated Fat: 2.6g | Cholesterol: 15mg | Sugar: 10g

The post Peanut Butter Chocolate Thumbprint Cookies appeared first on Home Cooking Adventure.

I’ve seen more similar recipes for chocolate peanut butter bars and was surprised to see that all have extra sugar, some even to 1 cup.

I added no extra sugar on these and they were sweet enough and hold their shape really well. The biscuits or graham crackers are already sweet and there is no need for extra sugar from my point of view.

You can never go wrong when pairing chocolate with peanut butter. Even if you don’t like peanut butter you are going to love these No-Bake Chocolate Peanut Bars. The flavors combine so well, a bit of sweet, salty, chocolaty, nutty flavor, mmmm…totally amazing.

You can hardly stop to one bar, therefore I suggest to freeze some bars from the beginning if you want to have for later, either wise you risk to eat them all in one day Enjoy my friends.

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No-Bake Chocolate Peanut Butter Bars

Even if you don't like peanut butter you are going to love these no bake chocolate peanut butter bars. The flavors combine so well, a bit of sweet, salty, chocolaty, nutty flavor, mmmm...totally amazing.

Course Dessert

Cuisine American

Keyword chocolate bars, chocolate peanut butter bars, easy chocolate peanut butter bars, marbled peanut butter bars, no bake chocolate peanut butter bars, no-bake dessert, peanut butter dessert, peanut butter recipes

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 307kcal

Ingredients

Base

• 7 oz (200g) digestive biscuits (graham crackers)
• 1/3 cup (70g) unsalted butter , melted
• 1/2 cup (120g) crunchy or creamy peanut butter

Chocolate Layer

• 7 oz (200g) bittersweet chocolate (55%-70% cocoa)
• 1/4 cup (60g) creamy peanut butter , divided

Instructions

• Place the biscuits (or graham crackers if used) into the bowl of a food processor and blend until crumbs form. Add peanut butter and melted butter and process until completely combined and the mixture holds together.
• Slightly grease a 8×8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it's set.
• Spread the peanut butter mixture into the prepared baking pan and press with the back of the spoon to create a smooth surface.
• Melt chocolate and 2 tbsp (30g) of creamy peanut butter over bain marie, over low heat. Stir until smooth. Meanwhile place the other 2 tbsp (30g) of peanut butter into a small sauce pan over low heat and stir until melted and smooth. Spread the chocolate over peanut butter layer. Add teaspoons of melted peanut butter on top and with a knife create swirls on the surface.
• Refrigerate for 2 hours to set. Let it sit 10 minutes at room temperature before cutting. Bars can be frozen well. Enjoy!

Video

Nutrition

Serving: 1g | Calories: 307kcal | Carbohydrates: 22.9g | Protein: 6.3g | Fat: 22g | Saturated Fat: 9.2g | Cholesterol: 22mg | Sugar: 14.1g

The post No-Bake Chocolate Peanut Butter Bars appeared first on Home Cooking Adventure.