I think the combination of peanut butter and toffee is so delicious so I wanted to incorporate both of the flavors somehow.  The obvious thing would be to put them into cookies but I wanted to do something a little different.  I've been wanting to make homemade coffee cake for awhile so I thought that it would be a perfect combination and I was really right!  This cake is fantastic.  The cake is super moist with the perfect flavor combination of peanut butter and toffee.  The crumb topping is is thick and super crunchy and crumbly with the same flavor combo of peanut butter and toffee.   This cake is seriously dangerous and I have to get it out of my house before I gain 5 lbs just from looking at it.   This cake would make a great addition to breakfast or brunch menu or it's a delicious after school snack for the kids.

Ingredients:

2 cups flour

3/4 cup white sugar
3/4 cup brown sugar
6 tablespoons butter, softened
1 cup milk

1egg

2 teaspoons baking powder

1 teaspoon vanilla extract

1/2 cup creamy peanut butter

1/2 cup peanut butter chips

1 cup toffee bits, divided (1/2 cup - 1/2 cup)
 

 

Preparation:

 

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a round cake pan or a 9x13 inch pan.  Combine flour, sugar, brown sugar and butter; mix on low speed with an electric mixer until crumbly. Remove 1/2 cup of crumb mixture and set aside to be used for topping.  To one half of the crubm mixtures add milk, baking powder, vanilla, egg, and peanut butter; beat at low speed until well mixed.  Add in 1/2 cup of toffee bits and beat until combined. Spread batter evenly in pan.  To make the topping: In a small bowl, mix peanut butter chips, 1/2 cup toffee bits, and reserved 1/2 cup crumb mixture. Sprinkle mixture evenly over batter in pan.  Bake for 45 minutes, or until it tests done. Cool cake completely in pan on rack. 

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I'm addicted to that delicious Peanut Butter Mousse from the pie I posted last week.  I decided to use it a few different ways this week.  I made mini Peanut Butter Mousse Cups for a block party I was attending and then with the leftover I made these decadent Peanut Butter Mousse Pie and Banana Parfaits.

Ingredients:

1 cup smooth Peanut Butter

1-8 oz package Cream Cheese

1-8 oz tub of Cool Whip topping

3/4 cup Confectioners Sugar

1 cup Graham Cracker Crumbs

3-4 Bananas, sliced into 1/4 inch circles

1 cup Hot Fudge topping, heated slightly to spoon easier

Preparation:

Prepare Peanut Butter Mousse by mixing peanut butter, cream cheese and confectioners sugar together in a medium bowl using a hand mixer.  Beat until smooth.  Fold in 8 oz container of Cool Whip until completely incorporated.   Using 4 glasses or dessert dishes layer ingredients in this order; Sliced banana, peanut butter mousse, graham cracker crumbs, hot fudge, sliced banana, peanut butter mousse, hot fudge and sprinkle the top with more graham cracker crumbs.  Refrigerate parfaits for about 2 hours until the mousse sets.  Serve cold.

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This is a super rich, light and creamy no bake dessert.  It only has a few ingredients and takes just minutes to put together.  If you love peanut butter you will LOVE this dessert, the only problem is waiting for it to chill in the fridge for a couple hours before serving.  I suggest leaving  some in the bowl to lick while you wait!

Ingredients:

1 graham cracker crust
8 oz cream cheese, room temperature
1 cup creamy peanut butter
3/4 cup confectioners sugar
8 oz container Cool Whip
chocolate syrup, for drizzling

Preparation:

In a large bowl beat together cream cheese, peanut butter and confectioners sugar until smooth.  Fold n cool whip until completely combined.  Pour filling into a graham cracker crust and refrigerate for at leasts 2 hours and up to overnight.  Drizzle with chocolate syrup and serve cold.
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Let's call these Elvis Muffins!! I don't know why, but you can ask Nanci.....I've been wanting to make a muffin with peanut butter, banana and bacon and finally I came up with these.  I think they are really yummy and a great balance of sweet and savory....all wrapped up in a bite sized treat.

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/2 cup butter or margarine, melted

1/2 cup creamy peanut butter

Brown Sugar Bacon

6 slices of bacon, cooked and broken into bite sized pieces

1 Tablespoon brown sugar

Preparation:

In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter and peanut butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined mini muffin cups three-fourths full.  Bake at 375 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Put bacon pieces in a small frying pan and sprinkle with brown sugar, heat on med/hi and constantly toss the bacon and the sugar together until the sugar is melted and the bacon looks shiny.  Remove to a greased surface or parchment paper to cool in a single layer.  Once cooled place a tiny dot of peanut butter on top of each mini muffin and then place a piece of sugared bacon on top.  Enjoy!

Linked to Sweets for Saturday

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Ingredients:

8 ounces unsalted butter, plus more for greasing pan

1 cup smooth peanut butter

1 teaspoon vanilla extract

1 pound powdered sugar

1/2 cup of semi-sweet chocolate chips *optional (for decorating) 

Preparation:

Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper.  (* Optional *Melt chocolate chips in a microwave safe bowl in 30 second increments until smooth.  Drop by teasponfuls on top of the spread out fudge.  Take a knive and dip the tip of the knife into the melted chocolate on top of the fudge and pull through in zig zag fashion to make a marble effect across the top of the fudge.)  Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.


Linked to Sweets for Saturday 

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When I tasted this recipe at a work function, I was instantly in love!! LOL This is just the most decadent and delicious dessert ever. It totally tastes like a peanut butter cup. I made it for my niece Rachel's 16th birthday party. She is a huge fan of the peanut butter chocolate combo. It was a big hit!!

Ingredients:

1 box fudge brownie mix
1 cup peanut butter
3 cups milk
2 boxes instant chocolate pudding mix
2 8 oz tubs Cool whip
8 Reese's PB cups, coarsely chopped

Preparation:

Bake brownies according to package directions, Cool completely, cut into cubes or crumble. Melt peanut butter in microwave, approximately one minute. let Cool slightly. Whisk milk into melted peanut butter and then mix in pudding mixes (it will get slightly chunky). Place half the brownies in bottom of trifle bowl. Then layer half the peanut butter mixture, 8 oz. Cool whip, and half of the peanut butter cups. repeat all layers again. let refrigerate until chilled, about 1 hour.
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This is the easiest, throw together no bake, cookie/candy and it is absolutely decadent and delicious. If you like peanut butter this is for YOU!

Ingredients:

1 package of peanut butter chips
1 cup of potato sticks
1 cup of roasted peanuts
1/2 cup of semi-sweet chocolate chips, melted for drizzling

Preparation:

Put peanut butter chips in a medium size glass bowl and melt in the microwave in 30 second increments stirring in between until melted and smooth. Add potato sticks and peanuts and stir to coat completely. Drop peanut butter mixture by spoonful onto a cookie sheet lined with parchments paper or another non-stick surface (I used a silpat liner). Place in the freezer to harden. Melt semi-sweet chocolate chips in a small bowl in the microwave in 30 second increments stirring inbetween until chcolate is completely melted and smooth. Place melted chocolate in a small piping bag (a zip lock plastic bag would work too). Snip off a tiny piece at the end of the pastry bag and pipe zig zag lines of chocolate on each peanut butter cluster. If necessary place clusters back in the freezer for chcolate to harden.
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This is a Martha Stewart cookie of the day recipe.  It really couldn't be easier!  You mix everything in one bowl, roll into balls and bake - DONE!  I was actually surprised how good these came out, I've never made cookies without flour.  They are very peanutty, a little soft a little chewy and a little crumbly.....just yummy. 

Ingredients:

1 cup creamy peanut butter
3/4 cup sugar
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts

Preparation:

Preheat oven to 350 degrees. In a large bowl, stir together reamy peanut butter, sugar, egg, baking soda, and salt until well combined. Stir in chocolate chips and roasted salted peanuts. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets. Bake until cookies are golden and puffed, 12 to 14 minutes.  Cool 5 minutes on sheets; transfer cookies to racks to  completely
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