Mini Peanut Butter Cheesecakes with a Pretzel Crust

I love peanut butter and chocolate. I love cheesecake. So, these little beauties are a big winner with me. I'm a little obsessed with the whole chocolatey, peanut buttery, salty, sweet, cheesecakey combo.

I decided to pair these with a pretzel crust instead of the traditional graham cracker crust. Best. Decision. Ever. You know me, I'm a sucker for sweet and salty! I love the hint of saltiness that the pretzels give. 

The pretzel crust is a bit crumbly, so expect a bit of a mess when you dig in to these. I thought about adding some more melted butter, but it seems like there's just no way around it. No worries...they are totally worth the mess! 

Mini Peanut Butter Cheesecakes with a Pretzel Crust

Makes 6 mini cheesecakes

Ingredients:
Crust
3/4 cup crushed pretzels
1/2 cup peanuts

1 tablespoon brown sugar
6 tablespoons butter, melted

Filling
1 1/2 (8-ounce) packages reduced fat cream cheese, room temperature
1/4 cup sugar

1/2 cup non fat, plain Greek yogurt (you could also use non fat, vanilla)
2 eggs

1/2 cup peanut butter (smooth or crunchy)
1/2 tablespoon vanilla extract

Chocolate Glaze
1/3 cup semisweet chocolate chips
4 tablespoons skim milk
1 teaspoon vanilla extract

Directions:
Crust
Preheat oven to 350 degrees.
In a food processor, pulse the pretzels and peanuts until a crumb mixture. With the machine running, slowly add the melted butter and pulse until it just starts to come together.
Divide the crumb mixture into your mini cheesecake pan then press evenly with the bottom of a glass to create an even crust. Bake crust in the oven for about 5 minutes and let cool.
Reduce oven to 325 degrees.

Filling
Using a stand mixer fitted with the paddle attachment, beat the cream cheese, Greek yogurt, and sugar until smooth. Add the eggs, one at a time, mixing well after each. Add the vanilla extract. Add the peanut butter and mix until it just comes together. Continue to mix with a spatula until well combined.
Transfer the filling to the cooled crust and bake for about 25 to 30 minutes. The top should be slightly puffy and lightly browned. Remove cheesecake from the oven and let cool completely.

Glaze
Combine the chocolate chips, milk, and vanilla in a small microwaveable bowl. Microwave for about 15-20 seconds. Remove and stir until smooth. Pour glaze over the cheesecakes. Sprinkle with chopped peanuts.

Refrigerate the cheesecakes for about 4 hours or overnight. Remove carefully and serve. 

Homemade Peanut Butter Doggie Treats

Don't leave out your dog when you're celebrating Valentine's day! Our little pup is full of love...she always stays close, smiles for the camera, and loves to snuggle and cuddle with us on the couch. She’s such a good girl, so I thought it was about time I made something special just for her. 

Homemade dog treats are super simple to make and you can easily alter the recipe for your pet's diet. 

These treats have a strong peanut buttery taste, the texture is hearty and nourishing due to the rolled oats. I read that the parsley will give your dog fresh breath, while also helping with digestion. Parsley is also high in vitamins A and C. Your dog will be giving you extra slobbery kisses of love and appreciation!

If you think your dog might be allergic to peanut butter check with your vet before making these. I have read that you can substitute pumpkin puree or sweet potatoes for the peanut butter.

You can adjust the size of the treats depending on the size of your dog, baking them a few minutes less or a few minutes more, as needed.  Bailey is still a pup, but you can tell she's going to be a big girl!

The next time you’re in the baking mood, whip up a quick batch of healthy homemade dog treats for your pooch! They'll love you (even more) for it! :)

Homemade Peanut Butter Doggie Treats
Recipe adapted from Whole Foods
Ingredients:
1 cup creamy peanut butter
3/4 cup vegetable broth (you could also use water or fat free milk)
1 large egg
2 cups whole wheat flour
1 tablespoon baking powder
2 tablespoons dried parsley
1/3 cup quick cooking oats (you could use whole oats as well)

Directions:

1. Preheat oven to 325 degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
2. In a large bowl, gently mix the peanut butter, broth, and egg together with a whisk to until there are no lumps. Add the flour, parsley, and baking powder. Turn the dough out onto the counter and use your hands to work in the flour. Mix in the oats. The dough will be thick and heavy.
3. Roll the dough out into 1/4" thickness. Cut into shapes using a cookie cutter. 
4. Place on the baking sheets and bake for 15-18 minutes, or until lightly browned on the bottom. Remove from the oven, and flip the treats to bake the other side for another 10 minutes.

Peanut Butter Banana Oatmeal

I've had a bunch of overripe bananas sitting on our kitchen counter for the past couple of days and I've been searching for a way to use them up so they don't go to waste. 

I'm kind of over banana bread at the moment. Don't get me wrong, I have made some pretty delicious ones in the past, but I was wanting something a little bit different this morning. I'm a huge fan of the peanut butter and banana combo and this totally hit the spot. 

This oatmeal is super easy to make and it literally only takes about 10 minutes! It's the perfect breakfast for those of us that don't have a lot of time in the morning. 

I topped mine with some toasted pecans, but brown sugar, maple syrup, or even some more peanut butter would be yummy! 

Similar recipes: Peanut Butter Banana Bread, Peanut Butter Pancakes, Peanut Butter and Banana Oatmeal Muffins

Peanut Butter Banana Oatmeal
Ingredients: 
1 cup low fat milk
1/2 cup water
1 cup old fashioned oats
1/2 cup non fat Greek yogurt (I used Chobani's Vanilla non fat yogurt)
1 ripe mashed banana
1-2 tbsp light brown sugar (depending on how sweet you want it)
2 tbsp natural peanut butter
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/4 tsp vanilla
optional toppings: chopped pecans, {more} peanut butter, cinnamon, maple syrup, brown sugar

Directions:
In a medium saucepan, bring milk and water just to a boil. 
Reduce the heat to medium-low and stir in Greek yogurt, oats, mashed banana, brown sugar, cinnamon, nutmeg, salt, and peanut butter. 
Cook for about 5 minutes, stirring occasionally. 
Remove from heat and stir in vanilla. 
Cover and let it sit for about 3 minutes. 
Serve warm with chopped pecans or other toppings. 
Serves 2 

Mini Peanut Butter Rolo Cookies

This is a super quick and delicious cookie recipe. I made them a couple of weeks ago for a Christmas dinner party at our house...and they disappeared!

This cookie is as easy as dropping your favorite candy into lightly baked cookie batter. My favorite candy of choice...ROLOS :)

You just drop a little ball of peanut butter dough into a mini muffin pan and bake them until they're just barely done. Take them out of the oven and immediately press a mini Rolo into the center. Soft and chewy peanut butter cookie meets melty caramel and chocolate yumminess.

Cookie + candy perfection.

This is the perfect Christmas cookie recipe – super quick, easy, and you can make a ton in no time!

Mini Peanut Butter Rolo Cookies

Ingredients: 

1 1/2 cup all purpose flour

1/2 cup Creamy Peanut Butter
1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
3/4 tsp. baking soda
1/2 tsp. vanilla
1/2 tsp. salt
1 pkg. Mini Rolos

1/2 cup white chocolate chips

Directions:

• Preheat oven to 35o degrees. Lightly grease a mini muffin pan with with cooking spray. 
• Whisk together flour, salt, and baking soda and set aside.
• In the bowl of a stand mixer combine butter, brown sugar, and white sugar until fluffy. 
• Add in peanut butter and continue to mix.
• Add in egg and vanilla until combined.
• Slowly add in flour mixture until the dough just comes together. 
• Roll dough into 1 inch balls and place in muffin pan.
• Bake for 6-8 minutes, until they are just barely done. 
• Take the warm cookies out of the oven, and place a mini Rolo into each cookie, pushing down slightly. The warmth of the cookie will slightly melt the chocolate.
• In a microwave safe bowl, melt chocolate in 20 second intervals until smooth.
• Drizzle white chocolate over each cookie.
• Cool for about 10 minutes and gently remove the cookies from the pan. 

Peanut Butter + Pretzel Truffles

Salty + sweet. 

Peanut butter + chocolate.

These little balls of sweet peanut butter and bits of crunchy pretzels, dipped in chocolate are seriously dangerous. Dangerous and oh so delicious! Good luck eating just one, or two...or ten.

The peanut butter filling is like eating the center of a Reese’s peanut butter cup. Amaaazzzing.

 Perfect bite-size pieces of heaven. You really need to make these right now. Dooo itt.

Peanut Butter + Pretzel Truffles

Recipe adapted from Annie's Eats

Ingredients:

1 cup whole tiny twist pretzels

1/4 cup creamy all natural peanut butter

3 oz cream cheese, softened

2 tablespoons light brown sugar

3 tablespoons powdered sugar

1 tablespoon vegetable shortening

1 cup semisweet chocolate chips

3 tablespoons peanut butter, slightly melted

Directions:

• Line a baking sheet with waxed paper; set aside.
• Place pretzels in a resealable plastic bag and crush the pretzels into small bits using a rolling pin; set aside.
• In a small bowl, combine the peanut butter, cream cheese, brown sugar, and powdered sugar until completely blended and smooth. Add the pretzel bits and mix thoroughly. Chill in the freezer until firm, about 15 minutes.
• Shape into balls. Place on prepared pan and place in the freezer until firm, at least 15 minutes.
• Melt chocolate chips in a microwave safe bowl, stirring every 20-230 seconds until completely melted. Add in shortening and still until smooth.
• Dip balls in chocolate using a spoon or a fork and place on a waxed paper lined baking sheet. (I did about 3 at at time.) Keep the other undipped balls in the freezer until ready to dip.
• Once you have covered all the balls in chocolate, place in the refrigerator until the chocolate coating is set. Once the coating is set melt the peanut butter and drizzle over each truffle. Return to refrigerator until drizzle is set. Store in an airtight container in the refrigerator.

Peanut Butter S'mores Dipped in Chocolate

This is one of those delicious treats that has you saying "Dang, that's good!" as soon as you take the first bite. I mean the flavor combo says it all – smooth creamy peanut butter, ooey gooey marshmallows, crunchy graham crackers and of course the delicious melty chocolate!

You start by spreading smooth peanut butter onto both sides of the graham cracker halves.

Then, place 3-4 toasted marshmallows onto each of the peanut-butter-covered graham crackers and sandwich together gently.

Finally, one by one dip the sandwiches in the chocolate half way.

They are perfectly bite sized and oh so yummy.  This would be a great treat for a girls night or a birthday party...trust me, both adults and kids will be devouring them!

Peanut Butter S'mores Dipped in Chocolate

Recipe adapted from Food Network
Ingredients:

1/4 cup smooth peanut butter

10 whole graham cracker squares (broken in half)

30-40 mini marshmallows
1 cup semi sweet chocolate chips

Directions:

• Spread smooth peanut butter onto both sides of the graham cracker halves.
• Skewer the marshmallows onto metal skewers and carefully toast over a flame on the stove top.
• Place 3-4 toasted marshmallows onto each of the peanut-butter-covered graham crackers and sandwich together gently.
• Melt the chocolate in the microwave for 20 second intervals. Set aside to cool, stirring occasionally to keep the chocolate melted.
• When the chocolate is room temperature, one by one dip the sandwiches in the chocolate half way, allowing any excess to drip off. Place on a piece of parchment paper as you continue with the others.
• Refrigerate for at least 30 minutes before serving.

Butterfinger Mason Jar Trifles

Oh. My. Goodness. 

I think I’ve found my new favorite dessert. 

These little babies are made by layering super rich and moist chocolate cake, peanut butter sauce, whipped cream, and crushed Butterfinger bars…all wrapped up in individual jars. 

Be sure to make them in advance so that the chocolate cake has time to soak up the peanut butter...so gooood!

The best part is that they are super easy to make and they’re portable. The perfect dessert for a summer picnic, or a great gift for a lucky friend! :)

Ingredients: 
{for the cake}
1 box Devil's Food cake mix

1 cup fat free Greek yogurt
1/2 cup water

1/2 cup coffee, cooled

{for the peanut butter sauce}
1/4 cup light corn syrup
2 tablespoons white sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/2 cup all natural peanut butter

{to assemble}
16 snack size Butterfinger bars, crushed

2 cartons (8 oz) whipped topping, thawed
8 pint-size mason jars

Directions:

• Preheat oven to 350 degrees.
• Combine cake mix, Greek yogurt, water, and coffee in a large mixing bowl. Batter will be very thick.
• Bake in a greased 9x13 inch pan for 25 minutes or until a toothpick inserted near the center comes clean (be careful not to over bake). Cool on a wire rack. Cut into ¾-inch pieces.
• To make the peanut butter sauce: melt corn syrup, sugar, vanilla, and butter over medium low heat. When sugar has dissolved, add peanut butter and stir until melted.
• In the bottom of each of 8 mason jars, place a few pieces of cake. You can crumble the cake in order to get it to fit into the bottom of the jar. Drizzle peanut butter sauce over the cake. Add a layer of whipped topping, and a sprinkling of crushed Butterfingers to each trifle. Repeat layers to fill jars, finishing with whipped topping and a few crushed Butterfingers. Refrigerate until ready to serve.

Peanut Butter Oreo Brownies

Oreos AND peanut butter wrapped up in a brownie...this is crazy good! I've been kind of obsessed with peanut butter lately, so when I saw these at Publix the other day I had to get them. 

This recipe is super simple. Just mix up some brownies, throw in some peanut butter Oreos, pour the brownie mix over the top and bake. Easy!!

Peanut Butter Oreo Brownies

Ingredients:

1 package brownie mix

1 egg

1/3 cup water

1/3 cup vegetable oil

1/2 cup semi sweet chocolate chips

16 peanut butter Oreos

Directions:

• Preheat oven to 350 degrees. Line an 8x8 inch pan with aluminum foil and lightly spray with cooking spray. 
• In a large mixing bowl, combine brownie mix, egg, water, oil, and chocolate chips. Mix well. 
• Pour half of the brownie batter into the lined pan. Gently place Oreos on top of batter. Pour remaining batter over the Oreos. 
• Bake for 30-35 minutes until brownies are cooked through. Cool and cut into 16 squares.

Greek Yogurt Peanut Butter Pancakes

OMG! I was in pancake breakfast heaven after eating these. I am telling you, these pancakes are sooo amazingly delicious. Seriously, my mouth is watering right now as I type...  

They are light, fluffy and super peanut buttery.  A little peanut butter maple syrup on top and it is the perfect combination of salty and sweet. The batter for these pancakes is thicker than the usual, but the pancakes still manage to come out fluffy and light...you have to make them!

Greek Yogurt Peanut Butter Pancakes

Ingredients:

for pancakes

1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup nonfat plain Greek yogurt
1 tablespoon honey
1 teaspoon vanilla extract
2 large eggs
3 tablespoons skim milk

1/2 cup peanut butter chips
for syrup
1 cup maple syrup

2 tablespoons all natural peanut butter
1/4 teaspoon vanilla extract

Directions:
In large bowl whisk together flour, baking powder, and baking soda. In a separate medium bowl, beat Greek yogurt, eggs, honey, vanilla, and milk until smooth and well combined. Add wet ingredients to flour mixture and mix together. The batter will be very thick. You can add in a teaspoon or two of milk if you think it's too thick, stir until it is smooth. Next, gently fold in peanut butter chips.

Lightly coat a large nonstick skillet or griddle with cooking spray and place over medium heat. Drop batter by 1/4 cup onto skillet. You may need to use a spoon to spread out the batter just a tiny bit, since the pancake batter will be thick and you’ll want them to cook thoroughly. Flip cakes and cook until golden brown, 2 minutes. Repeat with more cooking spray and remaining batter.

To make the syrup, place maple syrup, peanut butter, and vanilla in a saucepan over medium heat. Wait until mixture begins to simmer, and stir every few minutes. Remove from heat and drizzle over warm pancakes.

Peanut Butter M&M Cookies

Peanut butter + chocolate. 

Is there really anything better?

Our neighbors had a cookout over the weekend and I needed something easy and delicious to bring. I knew these cookies would be a big hit, and they were. They were still warm and gooey from the oven when I took them over….and seriously, is there anything better than a cookie still warm from the oven???

This is just one of those recipes that you need to have on hand at all times. Everyone loves a good peanut butter cookie.

This the the perfect go-to cookie when you're in need of a sweet treat. They are soft and slightly chewy...and oh so GOOD.

Peanut Butter M&M Cookies

Recipe adapted from Sally's Baking Addiction
Ingredients:

1 stick unsalted butter, room temperature

1/2 cup light brown sugar
1/4 cup sugar
1 egg
3/4 cup creamy all natural peanut butter
1 tsp vanilla extract
1 tsp baking soda
1 and 1/4 cups all purpose flour

1/4 tsp salt
1 and 1/2 cups M&Ms

Directions:

Preheat oven to 350 degrees.

In a large bowl, combine flour, baking soda, and salt.

Using a stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla. Slowly mix in the flour mixture, making sure you don't over mix. Gently fold in the M&Ms. Chill the dough for at least 30 minutes. 

Drop chilled dough by tablespoonfuls onto ungreased cookie sheet. Bake for 9-10 minutes. The cookies will seem undercooked, but they will firm up as they cool.

Peanut Butter & Banana Oatmeal Muffins

We are seriously addicted to muffins at our house. Ever since I started making these, I just can't stop! I make them every weekend for the perfect on-the-go breakfast during the week. Just pop them in the microwave for a 30 seconds and they are delish!

I have also made these with almond butter instead of peanut butter and they are just as good. This is a great healthy recipe when you need a quick breakfast, snack, or dessert!

Peanut Butter and Banana Oatmeal Muffins

Ingredients:

2 1/2 cups old fashioned oats

1 cup plain fat free Greek yogurt

2 eggs

1/4 cup brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

2-3 ripe bananas

1/4 cup all natural peanut butter (you could also substitute almond butter)

1/4 cup chocolate chips (optional)

Directions:

• Preheat oven to 400 degrees. Spray muffin pan with non stick cooking spray or line with cupcake liners. 
• Place all of the ingredients, except chocolate chips, into a food processor or blender and blend until smooth. Add in the oats one cup at a time and blend in between.
• Fold in chocolate chips.
• Using a medium cookie scoop, divide the batter into each cupcake liner and bake for 15-20 minutes, or until toothpick inserted comes out clean. 
• Serve warm.