Healthy Coconut peanut butter chocolate chip cookies

Recipe By: Clean Eats Kitchen

coconut peanut butter bread

Recipe By: Colleen Hughes

Ingredients:

  • 1/2 Cup SpreadPB Coconut Peanut Butter
  • 1/2 SpreadPB Creamy Peanut Butter
  • 1 1/4 Cup Nonfat Milk (Nondairy substitute works too!)
  • 2 Eggs
  • 1 Tsp. Kosher Salt
  • 2 Tsp. Baking Powder
  • 1 1/2 Cups Gluten-Free All Purpose Flour
  • 2 Tbsp. Cornstarch
  • Any Mix-ins (Blueberries, Chocolate Chips, PB Chips, Etc.)
  • Shredded Coconut (Optional

Directions:

  1. Preheat oven to 325 degrees and grease a 9x5 loaf pan.
  2. Melt two types of peanut butter together (30 seconds on high) to make them easier to stir.
  3. Pour the peanut butter into a large mixing bowl.
  4. Add milk, eggs, sugar, salt, baking powder, and baking soda. Whisk to combine as you're adding the ingredients. The batter will be runny.
  5. Add the flour and cornstarch. Mix together.
  6. Stir in any mix-ins.
  7. Pour batter into the prepared pan and top with shredded coconut.
  8. Bake for about 60 minutes, rotating the pan half way through.

cinnamon raisin peanut butter puff cookies

 

Recipe By: Colleen Hughes

Prep Time: 20 Minutes

Bake Time: 8 Minutes

Ingredients:

  • 1/2 Cup Gluten Free All-Purpose Flower
  • 1/4 Cup SpreadPB Cinnamon Raisin Peanut Butter
  • 2 Tbsp. Honey
  • 2 Tbsp. Vanilla Almond Milk
  • 1 Egg
  • 1 Tsp. Vanilla Extract
  • 1 Tsp. Cinnamon

Directions:

  1. Preheat over to 350 degrees and line a baking sheet with parchment paper.
  2. Measure flour and pour into a medium bowl.
  3. Combine peanut butter, honey, almond milk, and egg into a separate bowl. Mix well.
  4. Add vanilla extract and cinnamon to wet ingredients mixture.
  5. Pour wet ingredients into the bowl with flour. Mix until soft dough forms.
  6. Refrigerate dough for 10-20 minutes.
  7. Drop rounded tablespoons of dough onto the baking sheet. They will be a little gooey.
  8. Bake for 8 minutes, or until they appear solid with a golden top.

coconut spread pb cups

Recipe By: BonAppetitLife

CLICK IMAGE BELOW FOR THE RECIPE!

peanut butter scones

Recipe By: Danielle Smith

Scones:

Ingredients:

  • 3 Cups All Purpose Flour
  • 5 Teaspoons Baking Powder
  • 1 Large Egg
  • 1 Cup Milk
  • 1/2 Cup Sugar
  • 3/4 Cup Room Temperature Unsalted Butter
  • 1/2 Teaspoon Salt
  • 1/4 Cup Semi Sweet Chocolate Chips

Directions:

  1. Mix together flour, sugar, and baking powder.
  2. Cut in room temperature butter a little bit at a time.
  3. In a separate bowl, mix together the milk and egg.
  4. Slowly add the milk and egg mixture to your dry ingredients.
  5. Fold in chocolate chips
  6. On a greased pan, spoon on scone mixture.
  7. Bake for 15 minutes or until golden brown on top.

SpreadPB Creamy PB Glaze:

Ingredients:

  • 2/3 Cup Confectioners Sugar
  • 1 Heaping Teaspoon of SpreadPB Creamy PB
  • 5 Tablespoons Water

Directions:

  1. Mix all ingredients together until smooth.
  2. Spoon over warm scones.
  3. ENJOY!
Scones

Cranberry Energy Bars

Recipe By: Danielle Smith

Ingredients:

  • 1/8 Cup Light Corn Syrup
  • 1/4 Cup Brown Sugar
  • 3/4 Cup SpreadPB Peanut Butter
  • 1 Tablespoon Vanilla Extract
  • 1 1/2 Cups Cereal (Chex or Rice Crispies)
  • 1 Cup Plain Oatmeal
  • 1/2 Cup Dried Cranberries
  • 1/2 Unsweetened Toasted Coconut Shreds

Directions:

  1. In medium saucepan, combine corn syrup and brown sugar until it comes to a boil.
  2. Turn heat to simmer.
  3. Add peanut butter and stir thoroughly.
  4. Take off hear and add cranberries, coconut, cereal, and oatmeal.
  5. Add mixture to 8x8 cooking sheet and cook for 10 minutes at 350 degrees.
  6. EAT AND ENJOY!
Cranberry Energy Bars


Caramel-Apple peanut butter blondies

Recipe By: Margaret LaGaly

Level: Beginner

Cooking Time: 45 minutes

Prep Time: 20 Minutes

Total Time: 1 Hour and 5 minutes

Ingredients:

  • 6 Tablespoons Butter, Melted
  • 1 Cup Light Brown Sugar
  • 2 Eggs
  • 2 Teaspoons Vanilla Extract
  • 1 Cup SpreadPB Peanut Butter
  • 1 Teaspoon Salt
  • 1 1/2 Teaspoons Baking Powder
  • 1 1/2 Teaspoons CInnamon
  • 1 1/4 Cup Flour
  • 1 Apple
  • 1/2 Cup if Sugar
  • Caramel

Directions:

  1. Preheat oven to 375 degrees and lighting grease an 8x8 dish. Set aside.
  2. In a large bowl, combine the melted butter and light brown sugar. Mix thoroughly. Add in the eggs, vanilla extract, and peanut butter. Mix thoroughly.
  3. In another mixing bowl, combine the salt, baking powder, cinnamon, and flour. Stir to combine.
  4. Add the dry flour mixture to the wet mixture and stir until fully combined.
  5. Spread the batter in the baking dish and spread out evenly until fully combined.
  6. Remove the core of the apple and cut it in half, with the flat side down, cut the apple into 1/2 inch slices. Lay these slices on the top of the batter, covering the top. Sprinkle the sugar on top of the apples.
  7. Bake for 45 minutes or until a toothpick inserted in the middle of the dish comes out with the crumbs on it. Be careful not to over bake.
  8. When done, let it cool on a wire rack for at least 30 minutes before cutting.
  9. ENJOY!
Caramel Apple Blondies

Peanut butter ice cream cookie sandwich

Recipe By: Danielle Smith

Ingredients:

  • Peanut butter cookies from you favorite local bakery!
  • 1 3/4 Cup Dark Chocolate SpreadPB Peanut Butter
  • 3/4 Cup Granulated Sugar
  • 1 2/3 Cup Whole Milk
  • 2 1/4 Cup Heavy Whipping Cream
  • 1 1/2 Teaspoons Vanilla Extract

Directions:

  1. In a medium saucepan, add in the dark chocolate SpreadPB on low heat and remember to stir occasionally. Turn off when melted.
  2. In a medium mixing bowl, add sugar, heavy cream, and whole milk. Whisk until sugar is dissolved.
  3. Slowly add your dry mixture into the saucepan with your melted peanut butter, whisking as you pour.
  4. Once combined, pour mixture into a large bowl and chill for 3-4 hours.
  5. In an ice cream maker, pour in chilled mixture and power on.
  6. Let the machine go until ice cream mixture is fluffy and airy. Put bowl in freezer and freeze overnight
  7. The next day, scoop out your delicious SpreadPB dark chocolate ice cream and sandwich it between two peanut butter cookies.
  8. Sit down, smile, take a bite, and ENJOY!
Ice Cream Sandwich

creamy peanut butter and salted caramel popcorn

Recipe By: Danielle Smith

Ingredients:

  • 1 TBSP Coconut Oil
  • 1/4 Cup Popcorn Kernels
  • 1/4 Cup Chocolate Chips
  • 1/4 Cup Creamy SpreadPB Peanut Butter
  • 1/2 Teaspoon Salt

Directions:

  1. In a large pot with a lid (or a stove-top popcorn maker), place the coconut oil and popcorn kernels over medium high heat.
  2. Pour popped kernels into a large bowl.
  3. Pour chocolate chips into a glass bowl and place in a pot over simmering heat (a microwave works too). Stir until melted.
  4. Pour peanut butter into a glass bowl and place in a pot over simmering heat (a microwave works too). Stir until melted.
  5. Drizzle peanut butter and chocolate over the popcorn and toss together with spoons.
  6. Sprinkle with salt.
  7. Enjoy!
Popcorn

mini pb&J cakes

Recipe By: Danielle Smith

Ingredients:

Cake:

  • Any white cake mix box of your choice! Sometimes you just got to keep it simple :)

Frosting:

  • 1 Jar SpreadPB Creamy Peanut Butter
  • 5 oz. Cream Cheese
  • 1/2 Stick Unsalted Butter
  • 2 1/2 Cups Powdered Sugar

Jelly:

  • 1 Jar of your favorite fruit preserves (we used strawberry)
  • 2 Sticks Cinnamon

Topping:

  • Unsalted Peanuts

Directions:

We used a mini cake tin that has 6 rounds, but you can use whatever you like!

  1. Follow the directions on your box of cake mix, and bake your cake until the tops are golden brown. Let the cakes cool completely.
  2. Cut each round into two pieces (so if you used a mini cake tin with 6 rounds, you now have 12 round pieces). Each cake will have three layers (which leaves you with extra tops to snack on while you bake- you're welcome).
  3. Time to make your frosting! First, cream the butter and cream cheese for one minute. Add the powdered sugar in three equal parts, mixing the entire time. Once creamy, add the entire jar of peanut butter. Mix until super velvety!
  4. Time to make your jelly! Empty the entire jar of fruit preserves into a small sauce pan. Turn fire to simmer and wait for preserves to reach a slow boil. Add cinnamon sticks and stir occasionally. Preserves are ready when you can smell the cinnamon.
  5. Time to put these together! Place the bottom layers of your cake rounds on a large plate and spread the preserves as your first layer. On top of the preserve layer, spread a generous helping of your PB frosting. Continue this until you get to the final layer.
  6. Top with peanuts (Pour one small can of peanuts onto a plate. Before putting the frosted top of the cake on the other two layers, turn the frosted top upside down on the plate, covering the whole top with peanuts).
  7. Admire how adorable your cakes are.
  8. Eat and enjoy!

Bonus Topping (if you're feeling fancy):

Ingredients:

  • 1 Large Lemon
  • 1 Cup Powdered Sugar
  • 3 Tablespoons Water

Directions:

  1. Juice the lemon into a small saucepan. Make sure to use a strainer to keep the seeds out!
  2. Turn fire on simmer.
  3. Slowly add the powdered sugar to the lemon. Whisk the entire time!
  4. Once the lemon juice and sugar have made a thick, frosting like consistency, turn the fire off and let cool for a minute. If your sauce is too thick, add water one tablespoon at a time while constantly stirring.
  5. Drizzle over the cakes, and enjoy!
PBJCakes

chocolate Peanut butter blondies

Recipe By: Danielle Smith

In our continued quest to sinfully indulge peanut butter any and all the time, we had the idea to put a twist on the classic brownie-blondies! We hope you enjoy this vanilla based dough that packs a serious crunch from Nutty SpreadPB peanut butter and decadent chocolate chunks as much as we do!

Ingredients:

  • 5 oz. SpreadPB Nutty PB
  • 7 Tbsp. Unsalted Butter (Room Temperature)
  • 4 1/2 oz. All Purple Flour
  • 1 Tsp. Baking Powder
  • 1 Egg
  • 6 oz. Light Brown Sugar
  • 1 Tsp. Vanilla Extract
  • 6 oz. Milk or White Chocolate

Directions:

  1. In a small bowl, sift the flour and baking powder.
  2. In a large bowl, cream the butter and SpreadPB Nutty PB until creamy.
  3. Add the vanilla, egg, and brown sugar.
  4. Stir until a dough forms.
  5. Chop 3 oz. (half) of your desired chocolate (white or milk).
  6. Fold into dough.
  7. Butter an 8x8 baking pan and evenly distribute the dough.
  8. Bake at 325 degrees for 25 minutes.
  9. While blondies are cooling, melt the remaining chocolate and pour over your blondies.
  10. Let sit until fully set and ENJOY!