Type what you have

Ingredients

• ✓ peanut butter chip
• cooking spray
• peanut
• sweetened condensed milk
• butter
• miniature marshmallow

Instructions

1. 1 Spray the bottom of a 9x13-inch baking dish with cooking spray.
2. 2 Spread 1/2 of the peanuts into the prepared baking dish.
3. 3 Cook and stir sweetened condensed milk, peanut butter chips, and butter in a saucepan over medium heat until melted, about 5 minutes. Add marshmallows and stir until smooth. Pour mixture over peanuts and top with remaining peanuts.
4. 4 Refrigerate until chilled, 1 to 2 hours. Cut into bars.

By lori john

Ingredients

• ✓ peanut butter chip
• brownie mix
• water
• vegetable oil
• egg
• popcorn
• peanut
• chocolate chip
• butter
• brown sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir brownie mix, water, oil, and egg together in a bowl. Pour brownie batter in a thin layer in the bottom of the prepared baking dish. Spread popcorn over brownie batter and lightly press into batter. Sprinkle peanuts, chocolate chips, and peanut butter chips over the popcorn.
3. 3 Melt butter in a small saucepan over medium heat. Whisk brown sugar into butter; bring to a boil, whisking constantly, and cook until mixture has a thin caramel texture, about 3 minutes. Drizzle caramel over popcorn mixture in the baking dish.
4. 4 Bake in the preheated oven until brownies are set, 30 to 35 minutes. Cool before cutting into bars.

By chelseasal

Ingredients

• ✓ peanut butter chip
• butter
• sweetened condensed milk

Instructions

1. 1 Melt butter in a saucepan over medium heat. Pour in condensed milk. Pour in peanut butter chips. Stir until blended.
2. 2 Pour into a parchment-lined 9x9-inch pan. Let cool, 30 minutes to 1 hour. Cut into pieces and serve.

By ROCKYSMOM

Ingredients

• ✓ peanut butter chip
• semi-sweet chocolate chip
• peanut

Instructions

1. 1 Gather the ingredients.
2. 2 Place chocolate and peanut butter chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
3. 3 Stir peanuts into the chocolate and peanut butter mixture.
4. 4 Drop teaspoonfuls of mixture onto a waxed paper-lined baking sheet and refrigerate until firm, 30 to 45 minutes.

By Donna Farrand

Ingredients

• ✓ peanut butter chip
• chocolate-hazelnut spread
• all-purpose flour
• egg
• brown sugar

Instructions

1. 1 Combine chocolate hazelnut-spread, peanut butter chips, flour, egg, and brown sugar in a mixing bowl; beat with an electric mixer until smooth. Place dough in the freezer for 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Roll dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet.
4. 4 Bake in the preheated oven until the edges begin to firm up, 8 to 10 minutes. Remove from the oven and cool on the baking sheet until the cookies are set, then remove to a wire rack to cool completely.

By dollopingditz

Ingredients

• ✓ peanut butter chip
• white cake mix
• sweetened condensed milk
• egg substitute
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray cookie sheets with non-stick cooking spray.
2. 2 Mix ingredients in the order given. Drop by tablespoons onto cookie sheets about 2 inches apart.
3. 3 Bake for 3 1/2 to 4 minutes, then switch racks and bake another 3 1/2 to 4 minutes. Remove from oven and let cool on racks.

By J Ott

Ingredients

• ✓ peanut butter chip
• cooking spray
• butter
• sugar
• all-purpose flour
• semi-sweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with aluminum foil; spray aluminum foil layer with cooking spray.
2. 2 Beat butter and sugar together with an electric mixer until light and fluffy; gradually beat in flour until combined. Fold 3/4 cup chocolate chips and 3/4 cup peanut butter chips into dough. Press dough into the prepared pan; sprinkle with remaining 1/4 cup chocolate chips and 1/4 cup peanut butter chips.
3. 3 Bake in the preheated oven until lightly browned, about 25 minutes. Cool in pan for 10 minutes.
4. 4 Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Cut into 24 bars.

By Gertrude

Ingredients

• ✓ peanut butter chip
• peanut
• butter
• sweetened condensed milk
• marshmallow

Instructions

1. 1 Pour 1/2 of peanuts into the bottom of a 9x13-inch baking dish.
2. 2 Melt peanut butter chips and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir in sweetened condensed milk and microwave until heated through, about 30 seconds more.
3. 3 Stir marshmallows into butter mixture until completely incorporated and melted. Pour marshmallow mixture over peanuts into the baking dish. Sprinkle remaining peanuts over the top, cover peanuts with a sheet of waxed paper and press down to fill the pan and create an even layer. Remove wax paper and cool completely before cutting into squares.

By SWC

Ingredients

• ✓ peanut butter chip
• applesauce
• egg
• soybean oil
• chocolate fudge cake mix
• semisweet chocolate chip
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mix together the applesauce, eggs and oil until well blended. Stir in the cake mix. Mix in the peanut butter chips, chocolate chips and pecans. Drop by spoonfuls or roll into balls and place 2 inches apart onto unprepared cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Sara

Ingredients

• ✓ peanut butter chip
• milk chocolate chip
• semisweet chocolate chip
• sweetened condensed milk
• salt
• peanut butter
• vanilla extract
• milk

Instructions

1. 1 Line an 8- or 9-inch square baking pan with parchment paper, leaving 2 to 3 inches overhang on the sides.
2. 2 Combine milk chocolate chips, semisweet chocolate chips, condensed milk, and salt in a large microwave-safe bowl. Microwave on high until mostly melted, about 2 minutes. Stir with a soft spatula until creamy. Mix in peanut butter and microwave for 1 minute. Add vanilla extract and stir until smooth. Transfer to the prepared baking pan and smooth top with a spatula.
3. 3 Combine peanut butter chips and milk in a small microwave-safe bowl. Microwave on high for 1 minute. Stir, and continue to microwave in 30 second increments, stirring in between, until mixture is smooth. Pour on top of the fudge mixture and smooth top with a spatula. Place in the refrigerator until firm, about 2 hours.

By Andrea Schmidt

Ingredients

• ✓ peanut butter chip
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• butter
• brown sugar
• egg
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon (if desired); set aside.
2. 2 In a large saucepan over low heat, melt butter. Stir in the brown sugar until dissolved and remove from heat. Allow the mixture to cool. Beat eggs into the mixture one at a time then stir in the vanilla. Mix in the sifted ingredients one third at a time, mixing just enough to blend. Fold in peanut butter chips and pecans. Spread the batter evenly into the prepared pan.
3. 3 Bake for 30 to 35 minutes in the preheated oven for chewy blondies, or 35 to 40 minutes for drier, firmer blondies. When done, you can either let them cool and cut into squares for serving, or you can scoop out a hot blondie and cover with vanilla ice cream for a real treat.

By DANIELLE M

Ingredients

• ✓ peanut butter chip
• graham cracker crumb
• butter
• peanut butter
• confectioners sugar
• honey
• vanilla extract
• brown sugar
• all-purpose flour
• semi-sweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix graham cracker crumbs and melted butter together in a bowl until cracker crumbs are moistened. Press evenly into the bottom of a 9x13-inch baking pan.
3. 3 Bake in the preheated oven until lightly browned, about 7 minutes.
4. 4 Mix peanut butter, confectioners' sugar, honey, and vanilla extract together in a mixing bowl; stir in brown sugar. Fold flour into peanut butter mixture until well incorporated.
5. 5 Spread peanut butter mixture over graham cracker crust. Sprinkle with chocolate chips and peanut butter chips.
6. 6 Bake in the preheated oven until chips start to melt, 13 to 15 minutes. Cool before cutting into squares.

By S Eyres

Ingredients

• ✓ peanut butter chip
• butter
• vegetable shortening
• sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• cocoa powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the second egg. Mix flour, baking powder, cocoa powder, and salt in another bowl; mix the flour mixture into the butter mixture until just incorporated. Fold in peanut butter chips, mixing just enough to evenly combine.
3. 3 Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
4. 4 Bake in preheated oven until cookies are set, about 8 minutes.

By Liz Higgs McConkie

Ingredients

• ✓ peanut butter chip
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• white chocolate chip
• milk chocolate chip
• semisweet chocolate chip

Instructions

1. 1 Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until creamy. Beat eggs and vanilla into butter mixture until eggs are completely incorporated.
2. 2 Whisk flour, baking soda, and salt together in a bowl. Add flour mixture to butter mixture and stir to combine. Fold white chocolate chips, milk chocolate chips, semisweet chocolate chips, and peanut butter chips into dough. Cover bowl with plastic wrap and refrigerate until dough is firm, about 2 hours.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Drop spoonfuls of the cookie dough 2 inches apart onto baking sheets.
5. 5 Bake in the preheated oven until cookies are lightly browned and puffed up, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

By Bjorn Stacey

Ingredients

• ✓ peanut butter chip
• rolled oat
• all-purpose flour
• cocoa powder
• baking powder
• baking soda
• salt
• butter
• milk
• peanut butter
• sugar
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Place oats in a blender or food processor and pulse until oats resemble flour. Transfer oats to a large bowl and stir in flour, cocoa powder, baking powder, baking soda, and salt.
2. 2 Beat butter, milk, peanut butter, white sugar, and brown sugar in another bowl until light and fluffy. Beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract with the last egg; stir in oat mixture until well blended. Fold in peanut butter chips, mixing just enough to evenly combine. Refrigerate dough for 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Drop 1-inch spoonfuls of dough 2 inches apart onto ungreased baking sheets.
5. 5 Bake in preheated oven until cookie centers are set, 10 to 12 minutes.

By alexandra91

Ingredients

• ✓ peanut butter chip
• butter
• white sugar
• brown sugar
• egg white
• egg
• vanilla extract
• whole wheat flour
• baking soda
• cinnamon
• nutmeg
• salt
• oat
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Add the egg whites and egg one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda, cinnamon, nutmeg and salt; gradually stir into the creamed mixture. Then stir in the quick oats, peanut butter chips and chocolate chips. Drop by rounded spoonfuls onto an ungreased cookie sheet.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Heather

Ingredients

• ✓ peanut butter chip
• graham cracker crust
• heavy cream
• peanut butter
• vanilla extract
• heavy cream
• white sugar
• chocolate syrup

Instructions

1. 1 Gather all ingredients.
2. 2 Place 1 cup of cream in a small saucepan. Heat to just below the boiling point.
3. 3 Place peanut butter chips, peanut butter, and vanilla extract in food processor. With processor running, slowly drizzle hot cream down pouring chute. Process until mixture is completely smooth. Set aside to cool.
4. 4 Whip cream in a large bowl until soft mounds form. Slowly add sugar while continuing to beat until cream forms stiff peaks.
5. 5 Gently fold in cooled peanut butter mixture. Do not incorporate completely; leave some white streaks in mixture.
6. 6 Pour mixture into graham cracker crust and chill at least 6 hours.
7. 7 Drizzle each plate with chocolate syrup before serving.

By karela

Ingredients

• ✓ peanut butter chip
• water
• milk
• egg
• vanilla extract
• bread flour
• sucralose
• brown sugar
• salt
• cinnamon
• cocoa powder
• yeast
• margarine
• semisweet chocolate chip

Instructions

1. 1 Place water, milk, egg, vanilla extract, bread flour, sucralose and brown sugar blend, salt, cinnamon, cocoa powder, yeast, and margarine respectively in the pan of a bread machine. Select a 1 1/2-pound loaf cycle with a light crust and press Start. Add peanut butter chips and semisweet chips when the final knead cycle begins. Cool bread for 10 to 15 minutes before slicing.

By JenCanCook

Ingredients

• ✓ peanut butter chip
• butter
• white sugar
• cocoa powder
• egg
• vanilla extract
• all-purpose flour
• baking powder
• pecan
• caramel syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two mini muffin tins.
2. 2 Melt butter in a large saucepan over medium heat. Off heat, add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat with an electric mixer until well blended. Add flour and baking powder; beat slowly, gradually increasing speed until batter is smooth. Fold in pecans and peanut butter chips; divide batter among mini muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 30 minutes. Cool brownies for 10 minutes. Drizzle caramel syrup on top.

By Mackie

Ingredients

• ✓ peanut butter chip
• parchment paper
• all-purpose flour
• whole wheat flour
• baking powder
• cinnamon
• salt
• allspice
• brown sugar
• butter
• egg
• applesauce
• vanilla
• apple
• peanut butter
• milk

Instructions

1. 1 Preheat oven to 350 degrees F. Line an 8x8x2-inch square baking pan with Reynolds® Parchment Paper*.
2. 2 Whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and allspice in a medium bowl. Set aside.
3. 3 Cream the sugar and butter with an electric mixer on medium speed in a medium bowl about 2 minutes or until light and fluffy. Add egg; beat to combine. Beat in applesauce and vanilla. Reduce speed to low and gradually add in the flour mixture. Stir in apple and the peanut butter pieces. Spread into prepared pan.
4. 4 Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
5. 5 Remove from oven and cool 5 minutes in the pan. Lift the cake out of the pan using the parchment paper. Place on a wire rack to cool completely. Using the parchment paper, transfer the cake to a cutting board.
6. 6 Drizzle with Peanut Butter Glaze. Allow cake to stand until glaze is set before slicing.
7. 7 Peanut Butter Glaze: In a small bowl, stir together 2/3 cups powdered sugar, 3 tablespoons creamy peanut butter, and 2 to 3 tablespoons milk to make a thick glaze of drizzling consistency.

By Reynolds KitchensR