Peanut Butter Honey Rice Krispy Cups

Oh how I do love quick and easy recipes! 

And this one has a healthy twist in that it uses honey instead of granulated sugar! 

(click on photo to pin) 

It was simply delicious and I'm sure I'll make it again and again. It uses ingredients I always have on hand too! 

These special treats can be DAIRY FREE (if you use vegan choc chips) and portioned in single servings!

Gotta LOVE that!  

 Be sure to try them soon - you'll be so glad you did! 

It's a great summer treat your family will love and you don't have to turn the oven on!

These lasted over 2 weeks in the refrigerator - I'm here alone and only had a few folks stop in to share them with.  *-*

PEANUT BUTTER HONEY RICE KRISPY CUPS 

1 c. crunchy or smooth peanut butter 

6 Tb. honey

1/8 tsp. salt

3 c. rice krispy cereal

1-1/2 c. chocolate chips 

(I used milk chocolate) 

Line a regular-size muffin pan with 12 liners; lightly spray with non-stick spray. 

Melt peanut butter, honey and salt together on low heat until well combined. Remove from heat.  (Don't boil!)

Stir in rice krispy cereal; mix well. 

Evenly divide mixture into the liners. 

(I pressed them in with the back of a soup spoon). 

Melt chocolate chips over low heat; stir until fully melted. Remove

from heat.  

Spoon melted chocolate over each treat, dividing evenly. 

Place in refrigerator until firm. 

Yield: 12 servings 

Inspired by Baking You Happier

Another recipe you may love....

Inside Out Scotcheroos

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Simple Chocolate Peanut Butter Fudge (5 ingredients!)

Everyone needs an easy fudge recipe right?  

I love trying new recipes and this one was top notch!

Creamy and rich....right up my taste bud alley! 

The customers at my farmer's market stand were glad for this one! 

Chocolate and peanut butter are surely a classic combo, so you can't go wrong with this one. 

Hope you give it a try soon...and make sure you're not alone, because

no one will know you made the fudge if you don't share it! *-* 

It's too tempting to hide it and eat it all yourself....😍😍

And of course, you can use peanut butter chips if you don't want

the chocolate! 

(to pin hover over photo) 

SIMPLE CHOCOLATE PEANUT BUTTER FUDGE 

• 1 and 1/2 (heaping) cup granulated sugar
•   (original recipe calls for 2 c.) 
• 1/2 c. milk (2% or whole) 
• 3/4 c. semi-sweet chocolate chips
• 3/4 c. peanut butter (chunky or creamy)
• 1 Tb. real vanilla 

Butter a 9" x 9" square pan; set aside. 

Measure chocolate and peanut butter; set aside with vanilla. 

Place sugar and milk in heavy sauce pan.  Over medium heat, stir with a wooden spoon until well combined. 

In a few minutes this mixture will come to a boil. Boil (all over) for 2 minutes over medium heat, stirring constantly with wooden spoon. 

Remove from heat; using a whisk, beat in the chocolate chips until smooth.  Stir in peanut butter and vanilla until well blended. 

Pour fudge into prepared pan and let it cool at room temperature.  It usually takes 30 - 40 minutes to set up enough to cut.  (I let mine chill after coming to room temp, for a couple of hours before cutting). 

Store in airtight container. 

Recipe inspired by Mirlandra's Kitchen

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1-2-3 Fudge (made with tub of frosting!)

Nutter Butter Fudge (Microwave)

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Amish Peanut Butter Pie

Yummm oh yummmm!  And yes please! 

Your family will be so happy when you make this luscious pie for them. 

I have a similar recipe...

No Bake Peanut Butter Pie..

that's made with instant pudding. 

(I love having the option to make it sugar free that way)...

This recipe is made from scratch and also has layers of a peanut butter/powdered sugar mixture that sweetens it a little more. 

Folks often ask why a recipe claims to be "Amish". 

from what I've read, I'd have to say it's because it's a 'simple' recipe, using ingredients you'd have on hand. I know several folks who LOVE 

their Amish cookbooks!

On my blog, I also have these "Amish" recipes...

(click on links below) 

Amish Cinnamon Swirl Quick Bread

​Simple Amish Stovetop Custard

Amish Cheeseburger Soup

Back to this pie recipe...the pudding part isn't real sweet, but the 

powdered sugar/pb mixture sweetens it up...

And yes, you can certainly make this with a baked pie crust if desired! 

Here you go!  Enjoy every tasty bite! 

(hover over photo to pin) 

AMISH PEANUT BUTTER PIE 

1 9" graham cracker pie crust

PUDDING: 

1 c. half & half

(May use regular milk) 

3 egg yolks

1/2 c. cornstarch

1/2 tsp. salt

1 tsp. vanilla extract

(real is best!) 

2-1/2 c. milk

3 Tb. butter

1/2 c. sugar

1/3 c. peanut butter,

creamy or chunky 

CRUMB  MIXTURE:     

1 c. powdered sugar

1/2 c. peanut butter

TOPPING: 

1+ c. Cool Whip, thawed 

(Meringue idea below!) 

In a large bowl, whisk the egg yolks until fluffy;  gradually add the 1/2 & 1/2, cornstarch, salt, and vanilla until smooth; set aside. 

In large saucepan, heat 2-1/2 c. milk, butter, sugar and peanut butter until just 

before boiling.  Add a cup of the hot milk mixture to the cornstarch mixture slowly while whisking and then add it all to the hot milk mixture, whisking until smooth. Continue to heat until mixture thickens.  Remove from heat and let cool about 10 minutes, then chill with plastic wrap directly on top of pudding to prevent getting 'skin'. 

In medium bowl, combine powdered sugar and peanut butter together until it becomes coarse crumbles; set aside. 

When pudding is cooled, add about 1/3 of the pb crumbs to the bottom of the pie crust. Add half the pudding to the pie shell; sprinkle another 1/3 of the crumbs, then pour remaining pudding over. Top with Cool Whip, then the reserved crumbs.  Chill before serving. 

(My sis-in-love makes a similar pie and uses the 3 egg whites to make

a meringue. Beat egg whites until stiff, then add 1/4 tsp. cream of tartar.  

Spread meringue over HOT filling; then sprinkle remaining crumbs and bake

12 - 15 minutes at 350*) 

You might also enjoy...

Easy Peanut Butter Cookies from a Cake Mix

   

  

  

1-Minute Nutterbutter Fudge (Microwave)

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Christmas Muddy Buddies

A simple cereal mixture, coated with melted chocolate and peanut butter,

with a powdered sugar coating.  Add candies, nuts and pretzels to give for a fun gift!

Or make visitors feel special when they drop by! 

                                               I love all the colors - so inviting and fun! 

Melted chocolate/peanut butter/butter blended onto the cereal..

before sprinkling with powdered sugar! MMMM! 

Bagged up ready to give as gifts! 

(hover over photo to pin) 

CHRISTMAS MUDDY BUDDIES 

• 3 c. Corn Chex
• 3 c. Rice Chex
• (Or 6 c. Crispix cereal) 
• 1 c. semi-sweet chocolate chips
• (I like milk chocolate too) 
• 1/2 c. creamy peanut butter
• 4 Tb. salted butter
• 1 tsp. vanilla
• 1/2 tsp. salt
• 2 c. powdered sugar
• 1 - 12 ounce bag of Christmas M&Ms
• 2 - 3 c. pretzels
• 1 c. salted peanuts, optional 
• 1 - 2 c. Reese's mini peanut butter cups

• In a large bowl add Chex cereals and stir gently using your hands; set aside.
• 
  
• In a medium glass bowl add chocolate chips, peanut butter, and butter; melt in the microwave in 30 second intervals, stirring after each one until the mixture is melted and smooth.
• 
  

• Add vanilla extract and salt, stirring until fully combined.
• 
  
• Pour the chocolate/peanut butter/butter mixture on top of the Chex cereal; gently mix with a spatula until fully covered.
• 
  
• Working in two batches, pour half the Chex mix into a ziploc bag with 1 cup of powdered sugar, seal the bag and shake until all the cereal is covered with powdered sugar.
• 
  
• Pour the powdered sugar covered Chex onto a baking sheet; set aside. Repeat with the other half of the Chex cereal and powdered sugar in the same bag, making sure to seal the bag. Shake until the Chex is completely covered with powdered sugar.
• (The kids will enjoy helping with this process!)
• 
  
• Pour the cereal mixture onto another baking sheet and allow to cool completely.   I cover with parchment paper for easy cleanup. 
• 
  
• When ready to share or serve, place cereal mixture in a large bowl; add M&M’s, pretzels, peanuts, and Reese's peanut butter cups and mix until fully combined and enjoy! 
• 
  

Box or bag up to give to happy recipients! 

• 
  

It's beautiful - so many pretty colors! Very festive for gift giving! 

A VERY MERRY CHRISTMAS TO YOU & YOURS! 

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Easy Peanut Butter Cookies (from a cake mix)

Hey there Sweet People - 

It's another easy recipe using a cake mix base...

and it's already become a favorite!

And it has only 4 ingredients!

How can you beat it?

These are great for an after dinner snack, bake sale or if you need

something quick to take to the neighbors! 

The kids can help mix them or make the crosshatch on top. 

I love recipes that you can mix by hand and don't need the mixer! 

Quick, easy and delicious - right up my alley!

Hope you enjoy soon....

(hover over photo to pin) 

EASY PEANUT BUTTER COOKIES 

1 (17 ozs.) box yellow cake mix 

2 eggs

1/2 c. oil

1 c. peanut butter

Preheat oven to 350*. 

In large bowl, combine eggs, oil and peanut butter until smooth. 

Add cake mix and stir until blended.  (If your cake mix is less than 17 ozs. I suggest adding 2 Tb. flour - or more yellow cake mix) 

With a cookie scoop or a large Tb. make balls of dough about the size of a walnut, placing on parchment (or silpat) lined cookie sheet. 

Dip a fork into some sugar and make criss crosses (cross hatch) on top of 

cookies.  Bake 10 minutes - allow to cool 1 - 2 minutes, removing

to cooling rack. 

Yield: About 2 dozen 

You might also enjoy...

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Fudge-Filled Peanut Butter Bars (with a cake mix!)

YUMMMMMM-OOOO! 

I made these luscious bars to add to a recent bake sale...the first 2 customers took all I had! 

They're easy using a cake mix base.  I modified the recipe

(I omitted coconut, nuts and (3/4 c.??) brown sugar) and used a tad more

flour in the chocolate mixture. 

Of course, we all know that anything with sweetened condensed milk 

is always going to be a winner! 

Hope you enjoy this recipe soon.  It has numerous options so you

can make it 'fit' your family's flavor preferences. 

FUDGE-FILLED PEANUT BUTTER BARS 

CRUST &TOPPING: 

1 box yellow cake mix

1 c. peanut butter 

(smooth or chunky)

1/2 c. butter, softened

2 eggs, beaten

FILLING: 

1 c. semi-sweet chocolate chips

1 can (14 ozs) sweetened condensed milk

3 Tb. butter

1 c. flaked coconut, optional

1/3 c. all purpose flour

1/2 c. chopped nuts, optional

Preheat oven to 350*. Spray 9" x 13" baking pan; set aside. 

In a medium bowl, combine cake mix, peanut butter, butter and eggs until dough is smooth.  Mixture will be thick. 
(I mixed by hand). 

Press 2/3 of the dough into bottom of prepared pan, setting aside remainder for the topping. 

Prepare the filling in a medium sauce pan (I used a glass bowl and heated in the microwave on 70% power - after about 45 seconds, stir until melted. 

Stir in coconut (if using), flour and nuts (if using). Mix until combined. Spread filling over dough in the dish. 

Crumble remaining dough evenly over filling.  Bake for 20 - 22 minutes. (Be careful not to overbake) or until it starts to get golden. 
Allow to cool then slice and serve. 

Recipe inspired by The Country Cook

Linked to 

Meal Plan Monday

You might also like these recipes using a cake mix...

4-Ingredient Cake Mix Cookie Bars

Luscious Lemon Cooler Cream Cake

Nutty Pistachio Pineapple Cake

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Copycat Nutter Butter Cookies

Oh how fun it is when you can make your own kind of 'special' at home!? 

These wonderful cookies may not look just like the store-purchased

version, but they do taste very similar to them.

You can make these crunchy or soft!

Did you know brown sugar makes for chewy cookies?!
MMMMM! 

It's a simple recipe, really. 

Since it's going to be a double layer of cookie with frosting in between,

it's best to keep these smaller cookies. 

Serve with coffee or tea and enjoy yourself silly (or nutty?!) 

COPYCAT NUTTER BUTTER COOKIES 

COOKIE: 

1-1/2 c. all purpose flour

1 tsp. baking soda

1/2 cup (1 stick) salted butter, softened, but not melted

3/4 c. packed light brown sugar 

1 large egg

1/2 tsp. vanilla extract

1 c. peanut butter (chunky or smooth)

Additional sugar for coating dough

FILLING: 

4 Tb. butter, room temperature

1/2 c. chunky peanut butter

1-1/2 c. powdered sugar

2 Tb. milk

1/2 tsp. vanilla

Preheat oven to 350*. In small bowl, combine flour and baking soda;

set aside. 

In large bowl, cream butter and brown sugar until smooth.  Add egg and vanilla; beat until well combined. Add in peanut butter, mixing to combine.  Add flour mixture and mix just until blended. 

Form dough into 1" balls.  Roll in the sugar; shape into a log. Roll in sugar again. Place on cookie sheet about 2" apart.  Using the tines of the fork, make a

criss-cross design on the dough.  Pinch the middle of the cookie to make a peanut shape. 

Bake 10 - 12 minutes; cool 5 minutes on cookie sheet; remove to

rack to cool. 

When room temp, spread filling on one cookie, topping with the other..
ENJOY!! 

Inspired and slightly adapted recipe from Barbara Bakes

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Peanut Butter Cup Pudding Cookies

Copycat Pecan Sandies

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