Marshmallow Peanut-butter Brownies

These ooey gooey treats have the look of a gourmet brownie, but they start off with a chocolate cake mix and are thrown together in no time.   The middle layer boasts fluffy, melty marshmallows and peanut butter morsels.  Sounds like a winning combination, right??  It totally is.  I took these to a gathering of friends and everyone loved them!

Marshmallow Peanut-butter Brownies
Adapted from: Our best bites
Yields: 24 brownies
Time: about 45 minutes
Print Recipe

3/4 C sweetened condensed milk, divided

1/4 C butter, melted and cooled
1/4 C milk (I used skim)
1 box devil’s food cake mix
1 large egg white, lightly beaten

3/4 of (10 oz) bag of mini marshmallows 

2/3 C peanut butter morsels

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white. Mixture will be very thick. Line a 9x13 pan with foil, spray with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallows in a medium sauce pan, melt over medium heat, stirring often until smooth, remove from heat and stir in peanut-butter morsels. Spread marshmallow layer over brownie layer in pan. Then take the rest of the brownie dough and scoop out spoonfuls into your hand and smoosh it out into flat pieces and lay them on top of the marshmallow mixture. 

It will look like this before putting it in the oven

Bake at 350 for 20-25 minutes. Remove from oven and cool before removing the foil and cutting into squares. You will want to eat one right out of the oven, but trust me they taste better if you let them cool.

Peanut Butter Crunchy Balls

So this is another little snack I took with me on my Ragnar Relay. It was a great source of protein and energy and as a bonus they taste great!  I modified this recipe from Savory Seasonings.  She came up with this recipe for her daughter who is allergic to eggs, dairy, and soy as a way to get more protein in her diet.  My kids loved them as well, a great little snack for them that fills them up.  If you wanted to be a little sinful you could dip these in chocolate or just try these.

Peanut Butter Crunchy Balls

From: Savory Seasonings

Yields: 24-30 balls

Time: 15-20 minutes

2 cups peanut butter
1/4 cup honey
1/4 powdered sugar
1 1/2 cups pretzels, crushed

Combine peanut butter, honey and powdered sugar. Blend with an electric mixer until smooth.

Measure 1 1/2 cups pretzels, then crush. Add crushed pretzels and mix until smooth and soft.

Roll into balls, then store in the fridge. 

Nutter Butter Brownies

Break out a glass of ice cold milk and get ready...

These are so SIMPLE, here are all the ingredients that you will need:

Nutter Butter Brownies
From: Brit
Servings: 12-16
Prep Time: 10 minutes
Cook Time: 35 minutes


1 (10.25 oz) package of brownies
1/3 Cup Vegetable Oil
1/4 Cup Water
1 Egg
4 oz. Cream Cheese
1/2 Cup Peanut Butter
3/4 Cup Crushed Nutter Butters
3/4 Cup Graham Crackers

1.  Mix together brownie mix, oil, water and egg with an electric mixer until smooth.
2.  Add in softened cream cheese and peanut butter, mix until smooth.
3.  Stir in Nutter Butters and Graham Crackers.
4.  Pour into a 9x9 baking dish and bake at 350 degrees for 35 minutes.

Peanut Butter Trifle

If you like peanut butter and chocolate, and really who doesn’t? This is a dream come true.  This just may be the best thing I have had since these. When making this, I highly recommend you use the seasonal Hersey’s peanut butter cups  i.e., eggs, hearts etc., this avoids the hard chocolate edges of the traditional cups.  Stock up during each holiday season, it’s well worth it!  I still use the traditional cups as garnish, so people know what it is. 

Peanut Butter Trifle
From: Sisters Café
Time: 20 minutes, plus making brownies
Yields: 10-15 servings
Print Recipe

•  9×13 pan of brownies, cut into 1-inch pieces

• 5.1 oz instant vanilla pudding

• 3 cups milk

• ½ cup creamy peanut butter

• 2 tsp vanilla

• 16 oz container thawed whipped topping (Cool Whip), divided

• 20 peanut butter cups, chopped (Not the bite-sized & seasonal shapes are best tasting)

• 6-8 peanut butter cups to garnish. (I use the regular ones for this, so people know it is peanut butter cups)

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in half the cool whip. Layer in trifle dish ½ the brownies, ½ the chopped peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill until serving.

Peanut Butter Truffles

Oh my gosh. These things are good. So good that I may or may not have eaten half of them all by myself. So good that I had to hide them from the rest of my family, so I could enjoy anytime I wanted. So good that I snuck a bagful into the movie theatre with me. And finally, so good, it is literally impossible to eat just one. Or four. Or thirty!  So good that I had a million other things to post and these truffles trumped them all.

A sweet, creamy, peanut buttery center loaded with toffee bits and pretzel pieces is dipped in chocolate and topped with additional crunchy delights. A worthy snack for a group of starving kids or elegant enough to serve at the end of a dinner party, these truffles have taken up a constant spot in my treat rotation!  A big thanks to Mel and My Kitchen Café for the recipe!

Peanut Butter Pretzel Truffles
From: My Kitchen Café
Yields: 5-6 dozen
Print Recipe

•  1 Stick Butter, softened
• 2 C Powdered sugar
• 2 C Peanut Butter
• 1 C Toffee bits
• 2 C Pretzels, crushed
•  1 Pound Chocolate (I dipped half in Cadbury milk chocolate and half in Hersey’s milk chocolate chips, I prefer the Cadbury, but you can use any kind of chocolate you want, dark, semisweet, etc)
• 2 T Shortening
• Chopped nuts or pretzels for garnish

 In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined.  Add the peanut butter and mix well. Scrapping down the sides of the bowl as needed. Mix in the toffee bits and pretzels just until combined.

Line a large rimmed baking sheet with parchment paper.  Roll the peanut butter mixture in to 1-inch balls and place them on the lined baking sheets.  Cover loosely with plastic wrap and freeze for 15-20 minutes until firm.  At this point, the balls can be transferred to a sealed container or a Ziploc bag and frozen for up to two months!

Meanwhile, put the chocolate and shortening together in a microwave safe bowl and heat for 30-second intervals until smooth.


One by one toss a peanut butter ball into the melted chocolate, using a fork cover the ball with chocolate. Lift the covered truffle with the fork; scrape the edge of the bowl to let the excess chocolate fall through the tines of the fork. Transfer to a parchment lined baking sheet. Immediately sprinkle your garnish of choice on top of the wet chocolate before it sets.


Refrigerate until you are ready to serve.  Can be refrigerated for up to a week before serving.