My Divine Life

In honor of National peanut butter day coming up this Sunday the 24th, I thought I would share my favorite  peanut butter recipes from the blog.  I don’t know about you, but I never need an excuse for peanut butter, BUT I do love using these National (insert whatever here) day as a fun way to celebrate some of my favorite things.  To start us off I’ll share my favorite first! This is a little generic and certainly not all about peanut butter but my favorite is definitely  Chocolate Nobake Cookies (with peanut butter of course). And now for the rest in really no particular order because I couldn’t possibly decide between them all🤷‍♀️. Peanut blossoms   Peanut butter cookies Peanut butter sandwich cookies Peanut butter bars -  Chocolate peanut butter bars   Chocolate scotcheroos  Chocolate peanut butter fudge  Peanut butter cups  Chocolate peanut butter pie  Peanut butter popcorn And lastly...if you want peanut butter but with a li...

  Chocolate Scotcheroos  I’m sure you’ve all had or at least heard of scotcheroos, I mean we’re from the Midwest right? Is it even a family get together if there aren’t scotcheroos and Rice Krispies there?? Not at any of my family gatherings😂. Ingredients: 1 cup of sugar  1 cup light corn syrup 1 cup peanut butter  6 cups Rice Krispies  Frosting  1 cup semi sweet chocolate chips 1 cup butterscotch chips  Directions  Bring sugar and corn syrup to a boil and remove from heat. Add in peanut butter and Rice Krispies and stir together. Press into a a 9 x 13 pan (I put parchment paper down first so it’s easier cleanup😉) Melt semi sweet and butterscotch chips together and spread over bars. 

  Peanut Butter Popcorn  I got this recipe from a family friend years ago and it is so delicious. Once you try it, you won’t be able to have just one handful! Ingredients: 1 cup popcorn 1 cup corn syrup  1 cup sugar 1 cup peanut butter 1 tsp vanilla  Directions: Pop your popcorn however you desire. Bring corn syrup and sugar to a bowl over medium heat, bowl for 2 minutes. (Be sure not to over boil) Add the peanut butter and stir to combine, stir in vanilla. Pour over popcorn and stir to coat. Enjoy!

Peanut Butter Bars  Years ago they served these at a bible camp I went to and mom got the recipe, it’s been a staple ever since! Ingredients: 1/2 cup butter 1/2 cup sugar 1/2 cup brown sugar, packed 1/2 cup creamy peanut butter 1 egg, beaten 1 tsp vanilla  1 cup flour 1/2 cup quick oats 1 tsp baking soda 1/4 tsp salt 1 cup (6 oz) semi sweet chocolate chips Icing  1/2 cup powdered sugar 2 TBS creamy peanut butter 2 TBS milk Directions  In mixing bowl, cream butter, sugars, and peanut butter.  Add eggs and vanilla, mix well. Combine flour, oats, baking soda, and salt; stir into creamed mixture. Spread into greased 13 x 9 pan. Sprinkle with chocolate chips. Bake at e50 degrees for 20-25 minutes or until lightly browned. Cool for 10 minutes  Combine icing ingredients; drizzle over bars. Makes 3-4 dozen We had these while at Whispering Winds Bible Camp, July 2000

Cast Iron Skillet Cookie Cake  Ingredients: 1 cup (2 sticks) butter, softened  3/4 cup sugar 3/4 cup brown sugar 1 tsp. vanilla 2 eggs 2 1/4 cups flour  1 tsp. baking soda 1/2 tsp. salt 2 cups (11 oz. package) semi sweet chocolate chips  Directions: Preheat oven to 350 degrees. Beat butter, granulated sugar, brown sugar, and vanilla until cream.  Add eggs; beat well. Stir together flour, baking soda, and salt; Gradually add to butter mixture, beating until well blended. Stir in chocolate chips. Rub softened butter around the inside of the skillet (I like to get some butter on a paper towel and rub it around). Press into a 9 inch or larger cast iron skillet. Bake for 30-40 minutes ( I baked mine uncovered for about 20 minutes and then covered with tin foil for the remaining time, checking periodically, every oven is different so you'll want to watch it closely after about 20 minutes. If you like it a little more crispy...

Dessert Pizza  Ingredients: Dough -  1 tsp instant yeast 1 1/2 Tbsp sugar 2 Tbsp hot water 1/3 cup milk, warmed 1/4 tsp salt 2 Tbsp oil 1 1/4– 1 1/2 cups flour Cinnamon Butter Topping - 3   tablespoons   butter 3   tablespoons   granulated sugar 1   teaspoon   cinnamon Crumb Topping -  1/2 cup plus 1/3 cup bread flour 1/3 cup white sugar 1/8 cup brown sugar 4 TBSP Softened (But not melted) Butter  Icing - 1 cups powdered sugar 2 TBS milk 1/4 tsp vanila 1 tsp butter Directions: Combine yeast, sugar, hot water, and warm milk in a mixing bowl (I use a thermometer and make sure the temperature gets up to 110 degrees). Stir till yeast dissolves. Add salt and oil. Stir in one cup of the flour and mix well. Add enough remaining flour to make a soft dough. Knead a couple times ( I used the dough hook in my kitchen aid)  Cover, and let rest 15 minutes In a medium bowl, add the cold cubed butter, flou...

PB&C Cookie Sandwiches Ingredients 1/2 cup butter, softened 1/2 cup sugar 1/2 cup packed brown sugar 1/2 tsp. baking soda 1/2 tsp. salt 1 egg 1 tsp. vanilla 1 cup flour 1/2 cup unsweetened cocoa powder 6oz peanut butter chocolate chips 6oz semi sweet chocolate chips 1/2 cup chocolate frosting 1/2 cup peanut butter Directions: In large mixing bowl beat butter on medium to high speed for 30 seconds. Add sugar, brown sugar, soda, and salt. Beat until combined.  Add egg and vanilla and combine.  Add flour and combine. Add cocoa powder and combine. Stir in peanut butter and chocolate chip pieces. Cover and chill dough for 2-3 hours or until easy to handle. Preheat oven to 375 degrees. Roll dough into 1 inch balls. Place 2 inches apart on lightly greased cookie sheet. Flatten cookies slightly with a glass dipped in sugar. Bake for 7-8 minutes or until tops are cracked and look dry Let cool on cookie sheets for 1 minute. Remove and cool ...

Peanut Butter Cookies Ingredients: 3 Eggs 1 cup Sugar 1 cup Brown Sugar 1 cup Butter  1 cup Peanut Butter 2 tsp Vanilla  3 cups Flour 2 tsp Baking Soda 3/4 Salt Directions: Mix your wet ingredients together.  Add in the four, baking soda and salt to mixer and finish mixing.  Bake 375 degrees for 10-12 minutes. Let Cool. Store in Airtight container. Makes approximately 4 dozen per batch.  CLICK HERE TO PRINT RECIPE

Chocolate Covered Pretzels Ingredients: Almond Bark  Pretzels Directions: Melt almond bark in microwave stirring every 30 seconds until melted Dip pretzel in chocolate using a fork shake off excess chocolate and place on wax paper to set up CLICK HERE TO PRINT RECIPE!

Fudge (Grandma Bailey)  Ingredients: 4 cups Sugar  14 1/2 ounce can Evaporated Milk 1 cup Butter  12 ounces Chocolate Chips 1 pint Marshmallow Cream  1 tsp. Vanilla  1 cup Chopped Nuts (Optional) Directions: Butter sides of heavy 3 quart pan. Combine sugar, milk, and butter. Cook over medium heat, stirring constantly to softball stage (236*). Remove from heat. Add chocolate, marshmallow cream, vanilla and nuts. Beat until chocolate is melted and blended. Pour into buttered 9 x 13 pan. Let cool and cut into squares. CLICK HERE TO PRINT RECIPE!

Chocolate Peanut Butter Fudge Ingredients: Peanut Butter Layer: 1 cup butter 1 cup creamy peanut butter 1 teaspoon vanilla 3 1/2 cups powdered sugar Chocolate Layer: 7 ounces sweetened condensed milk 1/2 of a 14 ounce can 1 1/2 cup dark or semi-sweet chocolate chips 2 tablespoons butter Directions: Peanut Butter Layer – Combine the peanut butter, butter and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly. Grease an 8-9? pan with butter or line with parchment. Transfer the peanut butter fudge mixture to the pan and press into the pan. Chocolate Layer – Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 ...

Oreo Balls Ingredients: 1 pkg (8oz) cream cheese, softened  36 Oreos finely crushed (this year I used the peppermint oreos) 16 oz vanilla candy wafers or vanilla almond bark, melted Directions: Finely crush Oreos Mix in softened cream cheese Shape into 1 inch balls and place in a single layer in a shallow pan  Place in the freezer for at least 20 minutes Dip into candy wafers or almond bark and use a fork to shake off excess  Chill balls until coating is set. Store in refrigerator CLICK HERE TO PRINT RECIPE!

Peanut Blossoms  (Grandma Bailey) Ingredients: 1 3/4 cups Flour 1 tsp. Baking Soda 1/2 tsp Salt 1/2 cup Butter 1/2 cup Peanut Butter 1/2 cup sugar 1/2 cup Brown Sugar 1 Egg 2 tbs Milk 1 tsp Vanilla Directions: Sift flour, baking soda, and salt together. Cream butter, peanut butter, sugar, and brown sugar together. Add egg, milk, and vanilla. Blend in dry ingredients. Shape into balls. Roll in Sugar Bake 8 minutes at 375. Remove from oven and press chocolate candy kiss or chocolate star on top. Bake 2-5 more minutes longer. Double batch makes approximately 5 dozen 3” cookies. CLICK HERE TO PRINT RECIPE!

Layered Mint Chocolate Fudge Ingredients: 2 cups Semi Sweet Chocolate Chips 14 oz Sweetened Condensed Milk 2 tsp Vanilla  6 oz Vanilla Almond Bark 1 TBS Peppermint Extract  Green Food Coloring  Directions: In heavy saucepan melt chocolate chips with 1 cup sweetened condensed milk Add vanilla Spread half the mixture into wax paper lined 8x8 square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In double boiler melt almond bark with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring. Spread onto chilled chocolate layer, chill for 10 minutes or until firm. Spread reserved chocolate layer onto mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off wax paper and cut into squares. Store loosely covered at room temperature. You can triple or quadruple this recipe with an 11x15 pan. CLICK HERE TO PRINT RECIPE! ...

Kellogg’s Sweet Minglers (Puppy Chow) Ingredients: 6 ounces Semisweet Chocolate Chips  1/4 cup Peanut Butter (Can be chunky) 1/2 cup Peanuts (Optional) 6 cups Crispix 1 cup powdered sugar  Directions: Melt chocolate in microwave safe bowl, Stirring every 30 seconds. Stir in peanut butter and/or peanuts. Pour over cereal and gently mix. Put powdered sugar in 2 gallon storage bag. Add coated cereal to powdered sugar and close bag. Gently toss bag until cereal is thoroughly coated with sugar. Store in airtight container in refrigerator. 90% of the time I double or triple this recipe because it’s basically addicting! I also never add use chunky peanut butter or peanuts. CLICK HERE TO PRINT RECIPE!

Chocolate  Nobake Cookies Add all your sugar, milk, butter, peanut butter, and cocoa to pan.  Stir occasionally.  Bring to a boil and boil for 1 minute - Make sure it is a good rolling boil otherwise they won't set up.  Add in your vanilla as soon you remove from the burner and then add your oatmeal and stir together. Drop by spoonfuls onto wax paper.  Once they're set up, Enjoy!!  Ingredients: 2 cups Sugar  1/4 cup Cocoa  1/2 cup Milk 1/2 cup Butter  1/3 cup Peanut Butter  1 tsp Vanilla 3 cups Oatmeal Directions Add sugar, cocoa, milk, butter, and peanut butter to your pan Heat over medium heat stirring occasionally until it comes to a boil Set timer and bowl for 1 minute immediately remove from heat and add 1 tsp vanilla and stir Add oatmeal and stir Use a spoon and drop onto wax paper  Let set up and then, ENJOY If you're anything like me...you can't wait for them t...

Chocolate Peanut Butter Pie Ingredients: 2 Oreo pie crust  1 small package mini Reece's  1 cup creamy peanut butter One 8 ounce package cream cheese, softened  1 1/4 cups powdered sugar  Two 8 ounce packages cool whip  4 ounces semi-sweet chocolate chips 1/2 can sweetened condensed milk 1 teaspoon vanilla extract Directions: For the peanut butter filling:  Chop up 10-15 mini Reece's  Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped cream and beat until smooth, scraping the sides as needed.  Add in chopped Reece's. Pour the filling into the crust, evening out the top with a knife or spatula. Chill in the fridge while making the chocolate layer For the chocolate filling: Melt the baking chocolate in a medium sized bowl stirring every 30 seconds until melted. Stir 1/2 of the can of sweetened condensed milk (a...