Peanut Butter Chocolate Chip Greek Yogurt Fruit Dip

It's another day of #EasterBrunchWeek #sponsored #ad!  I've been prepping recipes for the past few months.  Teaming up with some great bloggers and sponsors to bring you amazing recipes and a terrific GIVEAWAY!

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Today, I have created a delicious fruit dip featuring products from Stoneyfield. #stoneyfield   It can be eaten with fruit, or just enjoyed on it's own.  If you like peanut butter, you will like this.  I received these products to create this post.  All opinions are my own.

Ingredients:

2 c. plain Greek yogurt (I used Stoneyfield)
1 c. creamy peanut butter
1/4 c. honey
3/4 c. chocolate chips (1/2 c. to mix in, 1/4 c. to sprinkle)
fruit

Directions:

1. Mix together yogurt, peanut butter, and honey in a medium sized bowl.
2. Stir in 1/2 cup of chocolate chips.
3. Sprinkle with the remaining chocolate chips.
4. Serve with fruit, or eat with a spoon.

Thanks ~ Nichi

 I like linking my posts to THESE GREAT PARTIES!!!!

Monster Cookie Dough Balls

Monster cookies are one of my family's favorite go-to desserts.  (The recipe can be found HERE) They are gluten free and super yummy!  However, every time I make them, we end up eating more of the dough than actually baking cookies.  So, I have come up with a similar recipe for the Monster Cookie Dough Balls.  This way we can enjoy the deliciousness of the dough without raw eggs and ingredients that aren't needed if not baking.  Enjoy!!  You won't be able to eat just one at a time!

Ingredients:
2 sticks butter, softened
1 c. granulated sugar
1 c. packed brown sugar
1/2 tsp. vanilla
2 tsp. corn syrup
1 1/2 c. creamy peanut butter
4 1/2 c. quick oats
2 c. chocolate chips, M&Ms, or some of each

Directions:

1. In a large bowl, cream the butter and sugars.
2. Add vanilla, corn syrup, and peanut butter. Mix well until smooth with mixer.
3. Fold in the oats. Add the chocolate chips and mix well.
4. Drop batter by spoonfuls onto a parchment covered cookie sheet.
5. Put in freezer for 1 hour.
6. Roll into balls and store in a covered container in the refrigerator

Makes: approximately 60 balls

 

Thanks ~ Nichi

 I like linking my posts to THESE GREAT PARTIES!!!!

Dark Chocolate Puppy Chow

I still remember the first time I had Puppy Chow.  I was around 10 years old and it was Christmas time.  My aunt made it and brought it to a family gathering.  The name confused me at first and made me hesitant to try it.  Thankfully I got over that thought and gave it a try.  Many years later, it is still one of our favorite treats.  My family loves dark chocolate.  So, we have recently been making this recipe to incorporate it.  Yum!!

Ingredients:
9 c. corn chex cereal
1 c. dark chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 3/4 c. powdered sugar
parchment or waxed paper

Directions:

1. Measure cereal into a large bowl and set aside.
2. In a 1-quart microwaveable bowl, microwave chocolate chips, peanut butter, and butter on high for 1 minute; stir well.
3. Microwave 30 seconds longer or until mixture can be stirred smooth.
4. Stir in vanilla.
5. Pour mixture over cereal, stirring until coated evenly.  Pour into a 2-gallon resealable plastic bag.
6. Add powdered sugar.  Seal bag and shake until well coated.
7. Spread on parchment or waxed paper to cool.
8. Store in airtight container.

 Thanks ~ Nichi

 I like linking my posts to THESE GREAT PARTIES!!!!

Corn Flake Scotchies

These treats are a long time favorite of my hubby's family.  His grandma would make them every year for Christmas.  I made them for the first time recently and couldn't leave them alone.  If you are a butterscotch fan...look out!!  You will devour one and want more.  Like a potato chip, you can't eat just one.

Makes approx. 75 clusters

Ingredients:
2 (11oz.) pkgs. butterscotch chips
1 1/3 c. creamy peanut butter
8 c. corn flakes

Directions:

1. Melt chips and peanut butter together in large microwave safe bowl in 30 second increments, stirring each time until smooth.
2. Add corn flakes and stir until covered.
3. Drop by spoonfuls onto parchment paper.  Put in refrigerator to cool.
4. Best if stored in the refrigerator to keep from melting.

Straws were provided by Party Pail.  

Go visit them to get your own in many fun colors. 

 Please stop on over to say hi!!

Thanks ~ Nichi

I like linking my posts to THESE GREAT PARTIES!!!!

Apple Slice Snacks

Thankfully my family loves fruit.  We are always looking for new ways to prep and eat it.  These snacks are a healthy, simple, and fun way to treat yourself or kids.  Add your favorite toppings for your own twist.  They make a great after school snack!

Ingredients:
apples
nuts
chocolate chips
peanut butter

Directions:

1. Slice apples into 1/4" thick slices.  Core out the middle to remove seeds.
2. Spread peanut butter over slices and add toppings.

I like linking my posts to THESE GREAT PARTIES!!!! 

Please stop on over to say hi!!




Thanks ~ Nichi

Monster Cookies {Gluten-Free}

These have become my family's new favorite cookie.  Mainly because my hubby, who has to avoid gluten, can eat them.  But they are all of our favorite ingredients combined into one yummy cookie.  You won't be able to leave them alone!!  And it makes a huge batch, so be prepared....or 1/2 the recipe to make less.

Ingredients:
2 sticks butter, softened
1 c. granulated sugar
1 c. packed brown sugar
3 eggs
1/2 tsp. vanilla
2 tsp. corn syrup
2 tsp. baking soda
1 1/2 c. creamy peanut butter
4 1/2 c. rolled oats (gluten-free)
2 c. chocolate chips
2 c. plain M&Ms

Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter and sugars.
3. Add eggs, one at a time.
4. Add vanilla, corn syrup, baking soda, and peanut butter. Mix well until smooth.
5. Mix in the oats by hand, scraping the sides of the bowl. Add the chocolate chips and M&Ms, mix well.
4. Drop batter by spoonfuls onto an ungreased cookie sheet (I actually like to use parchment paper). Bake until the edges are golden brown, 10 to 12 minutes.
5. Let cool on baking sheets for 2 minutes before transferring to cooling racks.

Makes: 6 dozen cookies

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Thanks ~ Nichi

4 Ingredient Peanut Butter Cookies {gluten free}

I'm a huge fan of peanut butter.  Peanut butter cookies, pie, ice cream, candy, etc...  Even straight out of the jar.  When I found this recipe I have to admit that I was skeptical.  Only 4 ingredients (5 with chocolate chips)?  And no flour?  No way!!  Ohhhhhhh YES!!  These easy treats are my new favorite peanut butter cookie recipe.  And my gluten-free-eating hubby can even enjoy them.    


Makes about 20 cookies

Ingredients:
1 cup peanut butter
1 cup sugar (+ extra sugar for sprinkling)
1 egg
1 teaspoon vanilla extract
**can add 1 c. choc. chips if desired, I couldn't resist

1.  Mix all the ingredients together in a medium bowl.

2.  Roll dough into 1" balls and place on a parchment paper lined cookie sheet.

3.  Use the tines of a fork to press the cookie flat and create the criss-cross pattern.  Sprinkle with extra sugar.

4.  Bake at 350 for 10-12 minutes, until the edges become golden brown.

 Source:  "mooched" and adapted from Bakers Royale

This post is linked up to THESE GREAT PARTIES!!!! 

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Thanks ~ Nichi

Avalanche Bars

These aren't your ordinary krispie treats.  They are hardened with white chocolate and simply melt in your mouth.  Bet you can't leave them alone!!

Ingredients:

24 oz. pkg of vanilla almond bark

1/4 cup creamy peanut butter

3 cups Rice Krispies

1 1/2 cups mini marshmallows

1/4 cup mini chocolate chips + 2 Tbsp for garnish (or 1/2 cup of regular choc. chips + 1/4 cup garnish)

Directions:

1. In microwave-safe bowl heat almond bark for 1 minute.  Stir and continue in 30 second increments until melted.  
2. Combine the peanut butter with the bark, add the krispies. 
3. Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool. 
4. Add the marshmallows and the mini chocolate chips and stir to combine. 
5. Line 9x13 pan with aluminum foil (my own added trick), folding extra over edges of pan, grease lightly.  
6. Dump mixture into pan.  Spread evenly, pressing lightly with the back of your spoon. Press the remaining chocolate chips into the top for garnish. When the bars are completely cooled, pull out of pan by lifting aluminum foil, cut into squares and enjoy!

  Thanks ~ Nichi

 I like linking my posts to THESE GREAT PARTIES!!!!

No-Bake Peanut Butter Cookies

This is a recipe that I've been making for many many years.  It is often requested by family and friends for gatherings.  A terrific easy recipe that is great for holiday gift treats or just a quick snack for the kids.  You gotta try this one.  I like to eat it warm out of the pan by the spoonful too!! 

Makes approx. 30 cookies

Ingredients:

1/2 c. sugar 

1/2 c. light corn syrup 

1 c. creamy peanut butter 

2 c. corn flakes 

Directions:

1.  Mix sugar and light corn syrup in large saucepan. Bring to a boil over MEDIUM heat, stirring occasionally. 

2.  Remove pan from heat. Stir in peanut butter. 

3.  Add corn flakes and stir until coated. 

4.  Drop by spoonfuls onto waxed paper and let cool. 

5.  Store in covered container.  Do not refrigerate...will get hard.

Source:  "mooched" years ago from a kids cookbook - unknown title 

This recipe is linked up to THESE GREAT PARTIES!!!!

Mallow Brownie Bars

Everything that's irresistible about a dessert got rolled into this recipe. What's your favorite part? The brownies on the bottom? The marshmallow in the middle? Or the chocolate peanut butter crunchy goodness  on the top?  Just make sure you have a big glass of milk ready with this one!!

(printable recipe)

Ingredients:

1 (19.8 ounce) package fudge brownie mix  
1 (10.5 ounce) package miniature marshmallows 
2 cups semisweet chocolate chips  
1 cup peanut butter  
1 tablespoon butter  
1 1/2 cups crisp rice cereal

Directions : 
1.  Prepare brownie batter according to package directions. Pour into greased 9x13 pan. Bake at 350 degrees for 28-30 minutes. 

2.  Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted).  Let marshmallows cool before topping with next step.
3.  In a saucepan, combine the chocolate chips, peanut butter and butter. Cook and stir over medium heat until smooth. Remove from the heat; stir in cereal. Spread over brownies. 

4.  Refrigerate for 1-2 hours or until firm before cutting. 

Source:  a great co-worker who brings this to many gatherings

This recipe is linked up to THESE GREAT PARTIES!!!!

 

Nutter Butter Stuffed Cupcakes with Rich Peanut Butter Frosting

These fun cupcakes were a surprise for some of my neighbors.  We went to their lake house a few weeks ago.  The husband knew that I liked to bake, especially cupcakes.  He teased me about not bringing cupcakes with me to the lake, just store bought cookies.  So, one night when the family was out of the house for a few hours I raided their cabinets.  With it being a lake house I wasn't sure what I would find.  Hoping to surprise them with cupcakes...I actually found a chocolate cake mix, cupcake liners, and other baking supplies.  Now, what to top them with?  Then I found the bag of mini Nutter Butter cookies.  That was it!!  I stuffed the cupcakes with the cookies, and made a rich peanut butter glaze frosting.  Feeling like I was on "Cupcake Wars", I finished just as they were walking in the door.  They were pleasantly surprised to find a yummy treat waiting for them.  I hope you enjoy them too!!

(printable recipe)

18 Cupcakes:
chocolate cake mix (and all the ingredients it calls for)
Nutter Butter Bites mini cookies

Rich Peanut Butter Frosting:
2 c. powdered sugar
1 tsp. vanilla
1/4 c. milk
1/2 c. peanut butter


Make cake mix as it directs on the box.  Fill cupcakes liners 1/3 full, place cookie in middle, top with more batter until 2/3 full.  Bake as directed on box.  Cool completely.

Mix all frosting ingredients together, gradually adding milk until blended well.  If it is too thick, add a little more milk.  Pipe onto top of cupcake (or put in a plastic bag and snip off corner to pipe...that is what I used at the lake house).  Top with crumbled cookies.

Source:  a Mandatory Mooch original recipe

This recipe was featured on Alli 'n Sons

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