Dream combination: peanut butter chocolate recipes that are addictive.
Hmm, slightly salty peanut butter and creamy-sweet chocolate … nobody can resist!
You love the combination of chocolate and peanut butter? Then you will lick your fingers after these cake recipes!
Peanut Butter Chocolate Cups (without baking!)
Ingredients:
- 1 cup of crushed wholemeal butter cookies
- 4 tbsp melted unsalted butter
- 5 tbsp peanut butter
- 1/2 cup chopped chocolate
- 3-4 tablespoons peanut butter
- 1-2 tsp melted peanut butter
- 10-12 Mini muffin cups
Preparation
Place the ground biscuits, melted butter and peanut butter in a blender and mix until a creamy mixture is obtained. Fill the muffin moulds halfway, then put them in the fridge.
Now prepare the chocolate layer: Melt the chocolate over a hot water bath, stir in the peanut butter evenly, remove the muffin moulds from the refrigerator and fill up with the warm chocolate peanut cream. In the microwave quickly melt the 1-2 teaspoons of peanut butter, place a mini-blob on each muffin tin. Using a toothpick, draw a pattern and place the finished peanut butter chocolate cups in the refrigerator for three hours in an airtight package.
Peanut Butter Chocolate Cheesecake Brownies
Ingredients:
- 1/2 cup soft, unsalted butter
- 1/2 cup white sugar
- 1/3 cup brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup oat flakes
- 2 cups dark chocolate, chopped
- 220 g cream cheese
- 1 egg
- 1/2 cup sugar
- 1 pk. vanilla sugar
- Brownie baking tin
- aluminium foil
Preparation
Preheat the oven to 160 degrees. Beat the butter, the white and brown sugar and the peanut butter until creamy, then add the egg and continue stirring until the mixture is smooth. In a second bowl mix the flour, baking powder and salt. Gradually stir the flour mix into the peanut butter cream. Now add the chopped chocolate and the oat flakes, stir in and set aside briefly.
For the cream cheese filling, mix the cream cheese, egg, sugar and vanilla sugar until a smooth mixture is obtained. Pour 2/3 of the finished dough into the greased brownie tin and smooth down. Spread the cream cheese filling on top and sprinkle with the remaining third of the biscuit dough. Cover with aluminium foil and bake in the oven for 20 minutes. Remove the aluminium foil and bake for another 20 minutes (until the top layer is slightly brown and the cream cheese is firm). Cut into pieces and serve hot or cold!
Peanut butter chocolate cake
Ingredients:
- 1 cup crumbled Oreos
- 2 tbsp unsalted, soft butter
- 220 g cream cheese
- 1/4 cup peanut butter
- ½ cup brown sugar
- 1 egg
- 2 teaspoons cream
- 1 pk. vanilla sugar
- 100 g dark chocolate, chopped
- 1/4 cup cream
- 1 cup chopped peanuts
- 1 springform pan
Preparation
Preheat the oven to 180 degrees, grease the springform pan. Mix the Oreo crumbs and butter, press the dough on the bottom of the springform pan and bake for 5 minutes, then allow to cool. Turn the oven down to 120 degrees.
For the filling, put the cream cheese and peanut butter in a mixing bowl and whip until creamy. Add the brown sugar and stir until it dissolves. Add the egg, cream and vanilla sugar, mix and then pour the cream cheese cream into the springform pan on the cooled Oreo base. Bake for 40-45 minutes (the edge should be slightly firm but the middle still soft).
Open the oven door slightly and let the cake cool in the open oven for at least 1 hour. Then take it out of the oven and put it covered in the fridge for at least 4 hours (better: overnight).
Remove the cake from the fridge 30 minutes before serving. In the meantime you can make the chocolate icing: Put the dark chocolate and cream in a bowl and melt it over a hot water bath. Mix the two well together, then pour the liquid cream evenly over the cake and spread quickly with a wide knife. Sprinkle with the chopped peanuts – done!
Brookies with peanut butter and chocolate
No, that’s not a typo. Brookies are a mixture of brownies and cookies and combine the best of both worlds.
Ingredients:
For the Brownie dough:
- 100 g dark chocolate / hazelnut
- 60 g peanut butter
- 80 g sugar
- 2 eggs
- 80 g flour
- 50 g nuts or chopped hazelnuts
For the cookie dough:
- 100 g salted butter (or add butter with coarse salt)
- 80 g brown sugar
- 1 egg
- 150 g flour
- 2 teaspoons yeast
- 50 g chocolate
Peanut Butter Fudge With Sea Salt
I actually blogged a recipe for peanut butter fudge with sea salt here several years ago. But the other day I was looking for a wolf. It disappeared. Maybe it was one of the – at least few – posts that disappeared in the net nirvana when I moved from Blogger to WordPress? You don’t know.
But it’s reason enough not only to make Peanut Butter Fudge again, but to record the recipe here in the blog once again… with fresh photos and dozens of millions of calories. Because this peanut butter toffee stuff is not for people who are afraid of fat and carbohydrates. That’s why it is so damn tasty. 😉 For all, which stand every now and then on Zuckerboemchen, or give them away gladly also times, here comes the prescription.
Actually I had already blogged a recipe for peanut butter fudge with sea salt here several years ago. But the other day I was looking for a wolf. It disappeared. Maybe it was one of the – at least few – posts that disappeared in the net nirvana when I moved from Blogger to WordPress? You don’t know.
But it’s reason enough not only to make Peanut Butter Fudge again, but also to keep the recipe here in the blog for the first time… with fresh photos and dozens of millions of calories. Because this peanut butter toffee stuff is not for people who are afraid of fat and carbohydrates. That’s why it is so damn tasty. 😉 For all, which stand every now and then on Zuckerboemchen, or give them away gladly also times, here comes the prescription.
Super simple recipe for peanut butter fudge with sea salt | Peanut Butter Fudge with Sea Salt Recipe
- 250 g “crunchy” peanut butter with pieces of peanut
{you can also use creamy peanut butter if you prefer} - 50 g firm blossom honey
- 400 g cane sugar
- 250 g icing sugar
- 125 ml milk
- 100 g butter in flakes
- 1 vanilla pod
- approx. 1 tsp sea salt
In addition you need a casserole or tart tin in the size of approx. 20 x 25 cm and some baking paper.
Cut your vanilla pod lengthwise and scrape the vanilla pulp out of the pod with the back of your knife. Melt the butter in a pot and then add the milk, sugar, honey, vanilla pulp and the scraped vanilla pod. It also gives off a fine taste.
Bring the mixture to the boil while stirring and then let it simmer carefully over a low heat for 3-4 minutes. You should keep stirring from time to time, as the mixture can easily burn.
First remove the vanilla pod before stirring the peanut butter and the sifted icing sugar into the mixture. At some point you should not see any small sugar lumps anymore.
Then you can pour your fudge mass into the mould lined with baking paper and spread it evenly on the base with a baking spatula. Sprinkle the fudge evenly with a pinch of sea salt and let it cool for 20 minutes.
To make your peanut butter fudge really firm, refrigerate it for several hours or overnight. Afterwards you can lift the toffee together with the baking paper out of the mould and cut it into cubes about 1.5 cm high.
Packed airtight, your peanut butter fudge with sea salt will last at room temperature for about 2 weeks… but I doubt it will get that old at all. The fudge can also be nicely packed and given away if you want to get rid of it quickly without it landing on your hips. .
I hope I have sweetened the day for you!? 😉
