4 (new) ways to fuel your out-of-control peanut butter addiction 4 months ago

4 (new) ways to fuel your out-of-control peanut butter addiction

YUM.

If you are as obsessed with peanut butter as we are, you are going to go gaga over these too-good-for-words PB recipes we have scrambled together. Say it with me: IS IS SNACK-TIME YET?!

 5-ingredient Triple Decker Chocolate Peanut Butter Bars

HEL-LO! How can you NOT want to race into the kitchen to whip these babies up?!

What you need:

1/2 cup salted butter (1stick), softened
1 1/2 cups + 4 tablespoons creamy peanut butter
2 teaspoons vanilla extract
1-2 cups powdered sugar
3 cups semi sweet chocolate chips

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This is how you do it:

Line an 8x8 inch square brownie pan with parchment paper.

Place 1 1/2 cups chocolate chips and 2 tablespoon peanut butter in a small sauce pan.
Heat over low heat, stirring often until melted and smooth.

Pour the chocolate mixture into the prepared pan, make sure layer is smooth and even.
Cover and place in the fridge for 30 minutes to harden.

Meanwhile, add the stick of softened butter, 1 1/2 cups creamy peanut butter, 2 tsps. vanilla and
1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat until smooth and creamy.

Spoon the peanut butter mixture over the chocolate layer into a smooth layer. Place back in the fridge.

Place the remaining chocolate chips and remaining 2 tablespoons peanut butter in a small sauce pan.
Heat over low heat, stirring often until melted and smooth.

Pour the chocolate mixture over the peanut butter layer, smooth the chocolate out into an even layer.

Cover and place in the fridge for 1-2 hours or until ready to serve. Slice into bars and keep refrigerated.

Recipe via Halfbakedharvest.com

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Peanut Butter Banana Smoothie

Perfect for those mornings when there is no time to chew your breakfast!

What you need:

2 cups milk (your favorite kind)
2 Tbsp. honey
¼ cup peanut butter
1 banana
Variations: add some chocolate syrup or 1 scoop chocolate protein to make it chocolatey!

This is how you do it:

Put all ingredients into a blender and whirl until smooth.

Pour into serving glasses and enjoy!

Recipe via Yummyhealthyeasy.com

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Banana (N)ice Cream with Peanut Butter Cookie Dough

Yes. This is an actual dish. It just sounds to heavenly to be true. (Don't blame us if you die with culinary joy!)

This is what you need:

4 bananas, cut into chunks and frozen overnight
2 medjool dates, pitted (optional)
2 Vegan Peanut Butter Cookie Dough Balls (see below for recipe)
2 tablespoons cacao nibs
Chocolate sauce:
1 tablespoon cacao powder
1 teaspoon pure maple syrup
1 tablespoon water

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This is what you do:

Let your banana pieces sit out at room temperature for 5-10 minutes. Then in a food processor or high speed blender, process the frozen banana pieces and optional medjool dates until you get banana soft serve ice cream. Scrape down the sides of your processors when necessary.

In a small bowl whisk the ingredients for the chocolate sauce together until smooth.

Prepare the peanut butter cookie dough bites by breaking off small pieces of your already prepared Vegan Peanut Butter Cookie Dough Balls and rolling those pieces into small balls.

To assemble your blizzards you can either carefully stir the cacao nibs and PB bites into the banana soft serve and drizzle with chocolate sauce, or your can layer all of the ingredients into your desired glasses.

Serve immediately!

Vegan Peanut Butter Cookie Dough Balls

What you need:

1 can chickpeas, drained and rinsed
¾ cup peanut flour
¼ cup + 2 tablespoons pure maple syrup
>⅓ cup dairy-free chocolate chips or cacao nibs

This is what you do:

In a food processor, process the drained and rinsed chickpeas until mostly smooth, scraping down the sides of your processor when necessary.

Add in the peanut flour and maple syrup and process until smooth, again scraping down the sides of your processor if necessary.

Stir in the chocolate chips or cacao nibs and chill the dough in the fridge for about 15-30 minutes. Roll the dough into balls and place in the freezer for about 20 minutes to set. Store in the fridge for up to a week.

Recipe via Theconscientiouseater.com

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