Chocolate Peanut Butter Goodness

Three words. Best. Bars. Ever!

Glazed Peanut Butter Bars

3/4 cup butter, softened

3/4 cup creamy peanut butter

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

2 teaspoons water

1-1/2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1-1/2 cups quick-cooking oats

3/4 teaspoon baking soda

1/2 teaspoon salt

Glaze

1-1/4 cups milk chocolate chips

1/2 cup butterscotch chips

1/2 cup creamy peanut butter

Preheat oven to 325 degrees. In a large bowl, cream the butter, peanut butter, and sugars until light and fluffy, about 4 minutes. Beat in the eggs, water and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture.

                              

Spread into a greased 15-in. x 10-in. x 1-in. baking pan.

Bake for 18-22 minutes or until lightly browned.

For glaze, in a microwave, melt chips and peanut butter;

stir until smooth.

Pour over warm bars;

spread evenly.

Cool completely on a wire rack before cutting. 

Yield: 4 dozen bars.

I've been making these scrumptious bars for many years now and they are still one of my favorites! They will not disappoint. 

Another Triple C Recipe!

Nothing is prettier than something chocolate with a cherry on top!

Chocolate Cherry Cupcakes

1 chocolate cake mix

1 recipe Creamy Cocoa Frosting (Below)

1 recipe Creamy White Frosting 

Marchino cherries

Prepare and bake cupcakes according to package directions. Cool completely. Then prepare Creamy Cocoa Frosting.

Creamy Cocoa Frosting

1/2 cup butter or margarine, softened

1/2 cocoa

3 cups powdered sugar

2 teaspoons vanilla

About 3 Tablespoons milk

Mix butter and cocoa in large bowl. Stir in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency.

Place the frosting in a microwave safe bowl, and heat for about 30 seconds, until frosting is melted. Stir. Dip cooled cupcake tops into frosting. Dip all the cupcakes before doing the next step, so they have a chance to dry. 

Prepare Creamy White Frosting. Once chocolate frosting is dry, place white frosting in piping bag with large star tip. Pipe a small swirl in the center of each cupcake...

…and top with a cherry!

Simple as that.

I'd have to say that the homemade chocolate frosting is what makes these cupcakes taste amazing. Don't believe me? Try it for yourself and see!

Triple C.

Lemon, cherry, orange, lime, or strawberry? With these cupcakes, you get 5 flavors in one (recipe)!

Colorful Candy Cupcakes

1 cake mix (any flavor)

1 recipe Creamy White Frosting

Rainbow nonpareils

1 box DOTS 

Mix cake mix, and bake cupcakes according to package directions. Cool completely. 

Prepare Creamy White Frosting, and put in a decorating bag with large tip. 

Now break into that box of DOTS.

 Try not to eat to many. 

Pipe frosting onto a cooled cupcake,

sprinkle on the nonpareils,

and top with a dot!

These cute and colorful cupcakes are perfect for summer fun!

Chocolate Sunday Mud Pie

Ok, is this pie beautiful or what?! Chocolate pie, fudge sauce, whipped cream, and cherries. How much better can you get?

Chocolate Sunday Mud Pie
1 cup sugar
1/3 cup margarine or butter, melted
1 teas. vanilla
1/4 teas. salt
2 eggs
1/3 cup flour
1/3 cup cocoa
1 cup chopped nuts, optional
1/4 cup fudge sauce or fudge ice-cream topping
1 cup chilled whipping cream
2 Tablespoons powdered sugar
Maraschino cherries with stems

Preheat oven to 325 degrees. Grease a round pan, 8 x 1-1/2 inches, or a pie plate, 8x 1-1/4 inches. Mix sugar, margarine, vanilla, salt, eggs, flour and cocoa in a large bowl; stir in nuts. 

Pour into pan. 

Bake for about 25 minutes, until a toothpick inserted halfway between the center and the edge comes out clean. Immediately prick holes in pie. 

Next, pour and spread the fudge sauce over the top of your pie. Cool completely. Tip: Stick it in the freezer for a while

Beat whipping cream and powdered sugar in a bowl until stiff; spread over pie.  

Drizzle with additional fudge sauce...

...and top with cherries!

Ah, what a delicious blob of of fudge coated fluffed out cherry dazzled chocolate mud pie. 

Every last bite was totally worth it. 

Peanut Butter Cupcakes

Three words. Soft. Peanut-buttery. Amazing. 

Mini Peanut Butter Cupcakes

1/3 cup butter, softened

1/2 cup peanut butter

1 1/4 cups packed brown sugar

1 egg

1 teas. vanilla

2 cups flour

2 teas. baking powder

1/2 teas. salt

1/4 teas. cinnamon

3/4 cup milk

Frosting

1/3 cup peanut butter

2 cups powdered sugar

2 teas. honey

1 teas. vanilla 

3 to 4 tablespoons milk 

Mini chocolate chips for decoration

Preheat oven to 350 degrees. In a mixing bowl, cream the butter, peanut butter, and brown sugar. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk.

Line mini muffin pans with cute papers, and fill two-thirds full. Bake for 8-12 minutes, or until a toothpick comes out clean. Move to wire rack to cool completely. 

For frosting, cream peanut butter and powdered sugar in a small mixing bowl. Add the honey and vanilla. Beat in enough milk to achieve a spreading consistency. 

Pipe frosting on cooled cupcakes...

...and top with mini chocolate chips!

When I saw this recipe, I had no idea that these would be SO good! They are by far the best peanut butter cupcakes I have ever had!