Creamy Peanut Butter Fudge

Fudge is a Christmas tradition in our house. I've been making my cookies & cream fudge for over a decade now, so it's the gold standard that all other fudge recipes get compared with. And let me tell you, my kids said they have found a new favorite in this creamy peanut butter fudge! It's smooth, rich, and full of flavor. I will definitely be adding this recipe to our annual holiday baking list!

Creamy Peanut Butter Fudge
Yield: 9x13 pan

Ingredients

• 2 1/2 cups sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 oz can) evaporated milk
• 1/3 cup creamy peanut butter (I use Jif)
• 7 oz jar marshmallow creme
• 10 oz pkg peanut butter chips

Directions

1. Line shallow 9x13 baking pan with parchment paper (leave extra hanging over two longer edges for easier removal after cooling); set aside.
2. Combine sugar, butter, and evaporated milk in medium, heavy-duty saucepan over medium heat. Bring to full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
3. Stir in peanut butter, marshmallow creme, and peanut butter chips; mix until smooth.
4. Pour fudge into lined pan.
5. Cool at room temperature until pan is no longer warm (about 2-3 hours). Then move pan to refrigerator to chill (about 1-2 hours).
6. Lift fudge from baking pan using parchment "handles" and discard parchment. Cut into small pieces. Store in refrigerator in airtight container.

Recipe adapted from Art and the Kitchen.

Double Peanut Butter & Milk Chocolate Cookies

Light and fluffy, soft and chewy... the winning cookie combination!

Double Peanut Butter & Milk Chocolate Cookies
Yield: 3 1/2 dozen

Ingredients

• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup (2 sticks) butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 tsp vanilla
• 2 eggs, room temperature
• 1 2/3 cups (11 oz pkg) Nestle Toll House Milk Chocolate & Peanut Butter Morsels*

*Can substitute 1 cup milk chocolate chips and 2/3 cup peanut butter chips.

Directions

1. Preheat oven to 375°F.
2. In small bowl, combine flour, baking soda, and salt.
3. In stand mixer fitted with paddle attachment, beat butter, peanut butter, granulated sugar, and brown sugar until creamy. Beat in vanilla and eggs.
4. Gradually stir in flour mixture.
5. Fold in milk chocolate and peanut butter morsels.
6. Drop onto ungreased baking sheets using small cookie dough scoop.
7. Bake 8-9 minutes, or until edges are set but centers are still soft. (Cookies will brown just slightly.)
8. Cool on baking sheets 4 minutes, then remove to wire rack to cool completely.

Recipe adapted from Very Best Baking by Nestle.

Peanut Butter Fluff Blondies

If you've visited my blog before, you may have come across my Reese’s Fluffernutter Bars. Well this, my friends, is an even better version of my previous recipe! These sweet and chewy blondies are loaded with peanut butter, chocolate chips, and a marshmallow swirl that will leave you totally addicted. Don't say I didn't warn you!

Peanut Butter Fluff Blondies
Yield: 7x11 pan (see "Notes" below)

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup light brown sugar
• 1/2 cup creamy peanut butter
• 2 eggs, room temperature
• 1 1/2 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp vanilla
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup semisweet chocolate chips
• 1 cup Reese's peanut butter chips
• 1 cup marshmallow fluff

Directions

1. Preheat oven to 350°F. Grease pan with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream together butter, brown sugar, and peanut butter until light and fluffy, about 1 minute.
3. Add eggs one at a time, mixing between each addition, then add vanilla and combine. Scrape down sides of mixing bowl as needed.
4. In separate bowl, whisk together flour, baking powder, and salt. Add flour mixture to wet ingredients in two parts, mixing after each addition.
5. Stir in chocolate chips and peanut butter chips.
6. Spread 2/3 of batter in prepared pan.
7. Spread marshmallow fluff on top of batter layer in pan.
8. Spread remaining batter over fluff.
9. Bake 27-30 minutes, or until center is set and doesn't wiggle when pan is moved a bit. Remove pan from oven to wire rack and allow to cool completely before cutting into bars.

Notes

• If you like your blondies thinner, use a 9x13 pan and bake for 25-30 minutes.
• If you like your blondies thicker, use a 9x9 or 10x10 pan (8x8 pans are a bit too small for this recipe) and bake for 35-45 minutes.
• Bake times can also vary based on pan type, not just pan size, so start at the low end of the range and keep an eye on them.
• Make sure to spray your pan with nonstick cooking spray even if you're using a nonstick pan. Fluff is super sticky!

Recipe adapted from Sugar & Soul.

No Bake Reese’s Crispy Cookies

My favorite part about shopping the after-holiday clearance sales is finding tons of great candy at a deeply discounted price! Once I remove the wrapper, nobody will know that I used Christmas candy for my Valentine's Day baking, or Easter candy at the Fourth of July (except you, my readers!). As long as you make sure to check the expiration date on the packages, you will save lots of money!

This week, when I stopped by my local grocery store for a quick in-between shopping run, I found a great deal on mini Reese's peanut butter cups. The best part? The bold lettering on the back stating the candy is gluten free! (It's always important to check for this information since allergen warnings can sometimes differ on seasonal candy.)

No Bake Reese’s Crispy Cookies
Yield: 2 dozen

Ingredients
5 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)
1 cup light corn syrup
1 cup granulated sugar
1 1/4 cups creamy peanut butter
20 miniature sized Reese's peanut butter cups, cut into quarters
1/2 cup milk chocolate chips
1/4 cup peanut butter chips

Directions
1. Line two baking sheets with parchment paper and set aside.
2. In large saucepan over medium-low heat, combine corn syrup, sugar, and peanut butter. Cook, stirring occasionally, until mixture is evenly combined and smooth (about 5 minutes).
3. Add cereal to peanut butter mixture and stir to evenly coat.
4. Fold in chocolate and peanut butter chips.
5. Add Reese's peanut butter cups last to minimize melting.
6. Drop 1/4 cup sized scoops of mixture onto lined baking sheets. Slightly flatten so they look more like a cookie than a ball.
7. Store at room temperature with wax paper between layers so they don't stick together. (Note: Chilling the cookies makes them hard to bite into! If refrigerated, bring cookies to room temperature before eating.)

Note: Use small cookie dough scoop for mini bite-sized cookies.

Recipe adapted from My Incredible Recipes.

Peanut Butter Banana Oatmeal Muffins

I rarely find a recipe that literally everyone in my family loves, but this one falls into that category! All three of my kids devour these muffins when I make them, and I send them in my husband's lunch for work. I hope they turn out to be a family favorite at your house, too!

Peanut Butter Banana Oatmeal Muffins
Yield: 18-24 muffins

Ingredients
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp applesauce (or vegetable oil)
3/4 cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 Tbsp creamy peanut butter (equals 1/3 cup plus 1 Tbsp)
1 cup sour cream
1 cup Reese's peanut butter chips

Directions
1. Preheat the oven to 350˚F. Line muffin cups with paper liners.
2. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda, and salt. Stir together with a fork to blend.
3. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter, and sour cream until smooth.
4. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Fold in peanut butter chips.
5. Divide the batter between the prepared muffin cups. Bake 18-20 minutes, or until a toothpick inserted in center comes out clean.
6. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Note: For mini muffins, bake about 12 minutes.

Recipe adapted from Everyday Annie.