This, my friends, is one of those recipes that goes there.And by “there” I mean to that place of ultimate deliciousness that defies logic and reason. It takes all the elements that make treats actually a treat and truly (madly, deeply) delivers what it promises. Sweet, salty, peanut buttery, caramel-y, chocolatey, cookie-ey. All in one teeny little salted caramel peanut butter bar bite. Add the sour cream mixture to the dry ingredients, mixing on low speed (or working in 2 batches if not using a mixer) until the ingredients have just combined. Thankfully for the.boy, my addiction has evolved to the point where if I have to go a day without my daily dose, I can suppress the strong urge to strangle someone…

Simply put, you don’t want to come between me and my nut butter collection. Ever. I could tell you what happened to the last guy who did, but…then I’d have to kill you. Sorry. Peanut Butter Chocolate Chip Nutter Butter Bars– Nutter Butters baked in along with PB and chocolate chips! Form the crust. You’ll then evenly press some of the “dough” into the bottom of your prepared pan, and place the remaining mixture in the fridge.

Bob’s Red Mill is currently celebrating cookie lovers from coast to coast by gathering 50 bloggers from 50 states to share a recipe that symbolizes their home state. It’s a privilege and an honor to participate in such a fabulous cookie round up, and I wasted no time planning out my recipe! I absolutely wanted to make sure I paid tribute to the peanut in my recipe, as I come from a family of peanut farmers that runs several generations deep.

Melt the chocolate chips and coconut oil in the microwave in 10 second increments, stirring after each increment, until the mixture is melted and glossy. Sharing it with my people confirmed the glorious-ness of this cake, because Princess A took to applauding after each bite. Do you know what it is when someone is applauding after each bite of a dish? It’s a sign that we need to stop talking so we can get to baking cake. Make Ahead & Freezing Instructions: This is the perfect recipe to make ahead of time and there are several ways to do it. You can prepare the entire dessert, cover tightly, and keep in the refrigerator for 3 days before serving. If the caramel is too firm, let it sit at room temperature for a couple hours before cutting. Or you can prepare the crust in steps 2 and 3, allow to cool, and refrigerate for up to 2 days. You can also prepare the salted caramel for the filling up to 1 week in advance. Tart freezes well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature to soften the caramel before serving. Do not skip lining the tray with foil. These would be very difficult to get out of the pan otherwise.This is not the place to use home-made or “natural” peanut butter. It’s much thinner and tends to separate whichwill give you an oily filling. You want the supermarket standards here, like Skippy or Jif. Now can you please come pry this tart from my handsbefore I have a 3rd slice and say toodaloo to my self control forever?? These salted caramel peanut butter bars – in miniature bite-size form – areabout the best way to win over someone’s heart. They may also offer you their kidneys, liver and spleen. They’re that good. Pour the cream and vanilla into a saucepan and put over a medium heat. Bring to a boil, then remove from the heat and set aside.

Bake (with pie weights) for 18-20 minutes. Remove from the oven and allow to slightly cool as you prepare the filling. Triple Peanut Butter Monster Cookie Bars– Peanut butter used3 different ways. Great for pantry odds-and-ends cleanout! With no additional oil at all, you can make the creamiest, richest, most delicious peanut butter of all time in your very own kitchen. It's made me a bit of a PB snob, and I hardly ever eat the store-bought stuff anymore (unless I'm baking, of course)!Peanut Butter Caramel Twix Bars(almost no-bake) –DIY Twix Bars with a layer of peanut butter & just dripping with salted caramel! Using a serrated knife or cake leveler, divide each layer of cake in half so you have 4 layers total. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, peanut butter, brown sugar, vanilla, and whisk until smooth.

Choose the right pan. Be sure to use the pan specified in the recipe you choose. Going with a pan that’s too small can sometimes make center of the brownies uncooked or undercooked, while choosing one that’s too large can lead to the batter spreading out too much and the brownies being too thin and dry.Peanut butter: use an all natural peanut butter for that incredible, vegan salted peanut butter caramel. To keep these nut free you could also use tahini. So we have the pre-baked crust, the caramel nut filling, now what? Let’s top the whole thing with the melted chocolate + peanut butter. Seriously just give me a spoon with this stuff. Same topping we use for peanut butter cup tart, too. Because I am nothing if not predictable, my first attempt involved a jar of homemade caramel sauce, a bag of salted peanuts, and my food processor.