Showing posts with label peanut butter recipes. Show all posts
Showing posts with label peanut butter recipes. Show all posts

Wednesday, September 13, 2017

Mary Jane Peanut Butter Rice Crispy Treats

Peanut Butter Rice Crispy Treats

These Tasty MaryJane Peanut Butter Rice Crispy Treats Are Melt In Your Mouth Delicious.


3 TBSP of CannaButter
1 package marshmallows or 1 jar of Marshmallow Fluff 
1/2 cup peanut butter
6 cups of Rice Crispy cereal


In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes. 

Stir until smooth. 

Then add the peanut butter and the cereal stirring until the mix. 

Using a spatula evenly press mixture into 13 x 9 x 2-inch pan coated with some of the butter. 

Let them cool then cut them into squares.

Not Responsible Misuse, Stoner Stupidity or Bad Reactions
Do NOT drive or operate machinery after using this recipe.

Tuesday, September 12, 2017

Protein Power Chocolate Peanut Butter Cookies

I needed to make these "Protein Power Chocolate Peanut Butter Cookies" for myself because of all the ride trips I make to see my Grandchildren.

1 cup of peanut butter
1/4 cup of honey
1 TBSP of Chocolate Protein Powder 
1/2 of a bananas

 Preheat your oven to 375 deg and then mix all this together. Line a baking sheet with your choice of size cookie balls. Bake for 8-10 mins in the oven. Let them cool for 5 mins then enjoy.
I personally enjoy them with a cup of soy milk

Peanut Butter Banana Chocolate Mug Cake

I wanted to make something that my grandson would like so I mixed all of his favorite foods together and got this great "Gluten-Free Peanut Butter Banana Chocolate Mug Cake" plus it was a great size just for him.


1 overripe banana
2 Tablespoons peanut butter 
2 Tablespoon Gluten Free all-purpose flour
1 large egg
2 Teaspoons honey
3 Tablespoons cocoa powder
2 Tablespoons of your choice of chocolate chips, chopped nuts, or dried fruit


Mix together in your mug then microwave for 1 min 30 sec.

Saturday, November 1, 2014

Butterfinger No Bake Peanut Butter Cheesecake

A mouth watering no bake peanut butter cheesecake topped with Butterfinger bars in a baked Pillsbury pie crust. This recipe outstanding!


1 refrigerated Pillsbury pie crust

1 package cream cheese, softened (8 oz.)
1 can sweetened condensed milk (14 oz.)
1/2  cup sour cream
1/2  cup  plain Chobani Greek Yogurt
3/4 cup peanut butter
2 1/2 cups Cool Whip, divided
1 1/2 crushed Butterfinger bars


Remove the pie crust from the refrigerator and let sit for 15 minutes on the counter.

Gently unroll the pie crust and place in a 9 inch pie plate.

Press firmly into the bottom.

Crimp the edges.

Use a fork to prick the bottom of the crust very well.

Bake at 450* for 8-10 minutes.

Cool completely.
In a mixing bowl, beat the cream cheese.

Add the sweetened condensed milk and sour cream, yogurt  and beat until creamy.

Remove 2 cups of batter and set aside.

Add the peanut butter and beat again.

Spoon into the bottom of the cool pie crust.

Fold 2 cups of Cool Whip into the saved cream cheese mixture.

Spoon on top of the peanut butter layer.

Refrigerate at least 2-3 hours to set.

Cover the top of the pie with the crushed Butterfinger bars.

Decorate the edges of the pie with the remaining Cool Whip.

Keep refrigerated.