Layered Brownie – Crispy Peanut Butter and Marshmallow Topping

Comment – The only alteration I made to this recipe was to use a homemade brownie recipe instead of a box recipe from the store. The bars look rich, but the top is peanut butter with a little chocolate and rice crispys which I thought gave it a good balance of flavor.

My favorite brownie recipe – the frugal girl blog

Bar Recipe

Peanut Butter Rice Crispy Cookies

Comment – This recipe has been passed down in my family for who knows how long. These cookies are easy to make and you can never just have one. Sometimes I use popcorn instead of rice crispys. I have tried many cookies recipes, but these remain up at the top of my list of favorites. I would recommend serving them with milk.


1 cup Karo
1 cup Sugar
1 cup Peanut Butter
4 cups Rice Crispys
Mix Karo & Sugar together in a pan and bring the mixture it to a boil. Remove the pan from the burner and stir in peanut butter. Stir in 4 cups of Rice Crispys and immediately start spooning cookie size pieces of the mixture on to parchment paper. Give the cookies 5 minutes to set and enjoy!

Truffles - Five Flavors

Chocolate Peanut Butter Truffles

Comment – This was probably my favorite truffle flavor of the 5 flavors I made. I love the combination of peanut butter and chocolate. The flavor of these truffles reminded me of the chocolate peanut butter ice cream from Baskin & Robins. So good!
Ingredients
4 oz Chocolate Chips
1/4-cup heavy cream
1 Tbsp sugar
1/2 tsp vanilla
1/4 cup Peanut Butter
1 cup salted peanuts
Directions
Bring heavy cream to a boil and add sugar & vanilla. Pour hot cream mixture over chocolate and mix in peanut butter. Let sit until it thickens enough to roll into balls. Roll the ganache into chopped peanuts.

Peppermint Truffles

Comment – These turned out so good! They were tied with the hazelnut truffles for my 2nd favorite truffle flavor out of the 5.
Ingredients -
4 oz (1/2 cup) milk chocolate
1/4-cup heavy cream
1/2 tsp peppermint extract
3-4 peppermint candy canes crushed
Directions
Bring heavy cream to a boil and add peppermint extract & sugar to taste. Drop the temperature of cream mixture to 115 degrees. Melt Chocolate in a double broiler and bring it up to 120 degrees. pour Chocolate into cream mixture when they both reach the temperatures listed above. Mix and set on the counter until ganache reaches a peanut butter consistency or you can put it in the fridge to speed up the process. Use a melon baller to make chocolate balls. Roll the ganache balls in crushed peppermint candy cane pieces.

French Vanilla Truffles

Comment – These truffles had good flavor and the coconut went well with the mix
Ingredients -
4 oz (1/2 cup) milk chocolate
1/4 to 1/3 cup heavy cream
2 to 3 Tbsp French Vanilla creamer (powder)
Rolling Mixture
1 Tbsp French Vanilla Creamer
1 Tbsp sugar
1 cup chopped coconut for rolling
Directions
Bring heavy cream to a boil and add 2 to 3 Tbsp French Vanilla creamer & sugar to taste. Drop the temperature of cream mixture to 115 degrees. Melt Chocolate in a double broiler and bring it up to 120 degrees. Pour chocolate into cream mixture when they both reach the temperatures listed above. Mix and set on the counter until ganache reaches a peanut butter consistency or you can put it in the fridge to speed up the process. Use a melon baller to make chocolate balls. Mix the sugar, 1 Tbsp French Vanilla Creamer, & Coconut together & roll truffles in it. You can also toast the coconut if you want.

Irish Cream Truffles

Comment – These truffles had good flavor.
Ingredients -
4 oz (1/2 cup) milk chocolate
1/4 to 1/3 cup heavy cream
2 Tbsp Irish Cream creamer (powder)
Rolling Mixture
1 Tbsp Irish Cream Creamer (powder)
2 Tbsp sugar
6-8 drops food coloring
Directions
Bring heavy cream to a boil and add 2 Tbsp Irish Cream creamer & sugar to taste. Drop the temperature of cream mixture to 115 degrees. Melt Chocolate in a double broiler and bring it up to 120 degrees. Pour chocolate into cream mixture when they both reach the temperatures listed above. Mix and set on the counter until ganache reaches a peanut butter consistency or you can put it in the fridge to speed up the process. Use a melon baller to make chocolate balls. Roll the ganache balls in the mixture listed above.


Chocolate Hazelnut Truffles

Comment – This truffle reminds me of a Ferrero Rocher candy. So good!
Ingredients -
4 oz (1/2 cup) milk chocolate
1/4 to 1/3 cup heavy cream
2 to 3 Tbsp hazelnut creamer (powder)
1 Tbsp sugar or to taste
1-cup hazelnuts
Directions
Bring heavy cream to a boil and add hazelnut creamer & sugar. Drop the temperature of cream mixture to 115 degrees. Melt Chocolate in a double broiler and bring it up to 120 degrees. Pour chocolate into cream mixture when they both reach the temperatures listed above. Mix and set on the counter until ganache reaches a peanut butter consistency or you can put it in the fridge to speed up the process. Use a melon baller to make chocolate balls. After roasting the hazelnuts place one inside the truffle ball and roll the truffle in crushed hazelnut pieces.