Peanut Butter Fanatic- Happy Snow day!

It's a snow day here in Washington State, that means cabin fever, which translates to....baking sweet things to eat.

It turns out my husband and I are trying to lose weight, so I could not eat all of these alone, but what better way to say "Happy snow day!" to neighbors/friends than baking them some sweetness???

I found this recipe on pinterest from the blog "baked perfection" (which is great by the way).

If you are not a Peanut butter fan turn back now;) (which by the way...you are crazy), if you are, follow me into sweet-toothe paradise:) Here's your instructions!:


Makes 40 brownies as adapted

1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

My snow day was peanut butter themed...how could I help it, it's in my McCoy blood, and my new dear friend Emily Millbauer...I knew a snow created a chain-reaction craving for this very substance.

I found this recipe on tasteofhome.com

3 tablespoons butter
1/2 cup granulated sugar
1/4 cup milk
1 tablespoon unsweetened cocoa powder
1/4 cup peanut or hazelnut butter
3/4 cup Nutella hazelnut spread (or 1 cup chocolate chips)
2 tablespoons hazelnut liqueur, like Frangelico (optional)
2 cups rolled oats

In a medium to large saucepan, melt the butter over medium to medium-low heat. Add the sugar, milk, and cocoa powder and mix until combined. Stir in the peanut butter, Nutella, and Frangelico until melted, followed by the oats. Continue mixing until all of the ingredients are incorporated. Reduce heat to lowest setting.

Working quickly, use a spring-form ice cream scoop (a spoon or fingers will do:) to shape balls of dough and place them on a parchment-lined sheet pan. Refrigerate for thirty minutes until firm. Store in an airtight container.

Ok, last but most definitely not least, my wonderful sister, Molly McCoy, made these enchanting chocolate covered peanut butter rounds. Can I just say, yummmmmmmm!??? So good

3 cups peanut butter, softened
1 cup dairy-free margarine, softened
5 cups powdered sugar
Coating
1 bag chocolate chips, melted
2 tablespoons vegetable shortening

Stir together peanut butter and margarine until well blended. Add powdered sugar. Roll into bit-size balls. Refrigerate for about an hour.

Melt chocolate chips and shortening together and stir until well blended. Dip peanut butter balls in the chocolate using a fork so you can tap off excess chocolate. 

Lay chocolate covered balls on waxed paper until chocolate coating is firm. Try to eat only one (is that possible?)