Peanut Butter Cup Cheesecake

This marbled sour cream cheese cake in a Nutter Butter cookie crust has Reeses' peanut butter cups through-out.

Ingredients:
24 to 30 Nutter Butter cookies
1/2 cup melted butter
26 Reese's Peanut Butter Cups (regular size)
4-8 oz. pkgs. Philadelphia Cream Cheese
1 cup Sugar
1 cup Sour Cream
3 Tablespoons flour
1 Tablespoon Vanilla Extract
4 Eggs
Method

Crust: Crush the Nutter Butter cookies and mix with the melted butter. Press onto the bottom of a 9" springform pan. Bake at 325 degrees for 10 minutes; remove from oven and arrange 6 of the peanut butter cups over the hot crust; let melt, spread slightly, then cool. Filling: Mix together Cream Cheese, Sugar, Sour cream, flour, and Vanilla; add eggs, one at a time, beating at low speed just until blended. Chop 10 of the remaining peanut butter cups; gently stir into mixture. Pour 3/4 of this mixture over the cooled crust. Melt the 10 remaining Peanut Butter Cups over very low heat, and mix with remaining cream cheese mixture. Pour in pan and swirl slightly with a narrow spatula or table knife. Bake at 325 degrees for 65-70 minutes. Let cool; put in refrigerator several hours or overnight.

Submitted By: paxcod13

Chocolate Peanut Butter Marshmallow Bars Recipe

At a Glance
Prep Time : 15min
Cook Time : 20min
Course : Cookies and Candy, Dessert
Special : Caffeine-Free, Easy, Egg-Free, Few Ingredients, For Kids, Large Quantity, Non-Alcoholic, Quick, Vegetarian
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Back to School, Birthdays, Christmas, Easter, Fall, Family Dinner, Labor /Memorial Day, Party, Shower, Spring, Summer, Superbowl, Winter

If you love fluffernutters, you'll love these. Using a cake mix and jarred marshmallow fluff makes these quick and easy to put together. These are as rich as a candy bar, so cut into small bars.
INGREDIENTS:
1 stick (8 Tbsp or 1/2 cup) butter, melted but not hot
1 box (18.25 ounces) dark chocolate cake mix
1 (16 ounces) jar marshmallow fluff
1 cup peanut butter, chunky or smooth
PREPARATION:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil.

In a large bowl, combine cake mix and melted butter with a fork until crumbly.

Remove 3/4 cup and set aside. Spread the remainder of the cake mix crumbles evenly over the bottom of the prepared baking pan.

Remove lid of marshmallow fluff and warm in the microwave on High for 30 seconds. Drop dollops of marshmallow fluff evenly over the cake mix crumbles. Gently smooth marshmallow fluff over the crumbles, without dislodging the bottom layer.

Warm the peanut butter in the microwave 30 seconds on High. Drizzle evenly over the marshmallow layer.

Sprinkle reserved cake mix crumbles over the top of the top layer.

Bake 15 to 20 minutes, until marshmallow pops through and begins to lightly brown.

Cool completely before cutting. These are very rich, like candy bars, so cut them small. Store covered at room temperature.

Yield: 24 to 36 servings, depending on cut size

From Peggy Trowbridge Filippone,

Chocolate Peanut Butter Crackle-top Minis Recipe

Prep Time : 25min
Cook Time : 14min
Course : Breakfast, Brunch, Cakes, Dessert
Special : For Kids, Large Quantity, Non-Alcoholic, Quick
Occasion : Birthdays, Boxing Day, Christmas, Easter, Fall, Family Dinner, Halloween, July 4th, Kentucky Derby, Mardi Gras, New Year's, Party, Picnic, Potluck, Shower, Spring, Summer, Superbowl, Winter

 

 

The peanut butter topping crackles to reveal dark chocolate base. Great for kids and bake sales.
INGREDIENTS:
1 package devil's food cake mix (tested with Betty Crocker Triple Chocolate Fudge Cake Mix, 18.4 ounces)
1/2 cup butter, melted but cool
1 tablespoon water
2 eggs, lightly beaten
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar, sifted
6 ounces cream cheese, softened
1 egg
Powdered sugar for dusting (optional)
PREPARATION:
Preheat oven to 350 degrees F. Line mini-muffin tins with papers.

In a large bowl, combine cake mix, butter, water, and eggs.

Mix just until combined. Batter will be thick.

In a small bowl, cream peanut butter, confectioners' sugar, and cream cheese until smooth. Add egg and mix just until incorporated.

Fill each mini-muffin paper with about 1 Tablespoon of the chocolate mix. Top with about 1 teaspoon of the peanut butter mix.

Bake for about 14 minutes. Remove from oven and let cool on racks. Just before serving, dust mini-cups with powdered sugar.

Yield: about 60 mini-muffins

Peanut Butter Pound Cake

Peanut butter makes this pound cake special. Add a peanut topping for a double nutty dose.

Ingredients:
For Cake;
1/2 C. Butter (1 Stick), Softened
1/2 C. Creamy Style Peanut Butter
1 C. Sugar
1 Tsp Vanilla
1 Tbsp Milk
4 Eggs
2 C. All-Purpose Flour
1/2 Tsp Ground Cinnamon
1/4 Tsp Baking Powder
For Topping:
1 Tsp Ground Cinnamon
1 Tbsp Sugar
1/4 C. Lightly Salted, Dry Roasted Peanuts, Crushed
Method

1. Preheat oven to 325 degrees. Grease a 9x5x3 loaf pan. 2. Cream butter, peanut butter, and sugar together 3. Add vanilla and milk; beat well. 4. Add eggs one at a time. 5. Sift together the flour, cinnamon, and baking powder, and stir into batter. 6. Pour batter into prepared loaf pan. 7. In a ziplock bag, pour in the 1/4 cup peanuts, and roll with a rolling pin to crush. Add the rest of the topping ingredients and sake well. Sprinkle over top of cake and pat gently to press the topping slightly into the top of the batter. 8. Bake in preheated oven for 1 hour, or until cake tests as done. Cool in pan for 10 minutes before removing to cooling rack. Let cool completely serving.
By Josie-Lynn Belmont