Welcome back to the 12 Days of Cookies! Today’s cookie is the perfect combination of peanut butter and chocolate. These Buckeye Brownie Cookies are decadent enough for a holiday dessert, but also wonderful as part of your cookie tray. Or just eat one as an afternoon snack. I won’t judge!

Welcome to 2025’s 12 Days of Cookies!
These Buckeye Brownie Cookies are Day 9 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – You’re on it!
Day 9 – 
Day 10 – 
Day 11 – 
Day 12 – 

What is a Buckeye?

Unless you’re an Ohio State fan, you might not be familiar with Buckeyes. The classic peanut butter balls dipped in chocolate ganache got its name for its resemblance to the nuts of the Buckeye tree, Ohio’s state tree. It’s also the mascot of THE Ohio State University, hence my intro.

I wanted to re-create these flavors in cookie form, so I’m sharing this Buckeye Cookie recipe with you today!

Ingredients for Buckeye Brownie Cookies

This easy cookie recipe starts with a brownie mix to save you some time. Here are all the ingredients you need to make these delicious cookies:

Brownie Cookies

• Brownie mix, boxed
• All-purpose flour
• Large eggs
• Vegetable oil
• Water
• Semisweet mini chocolate chips

Peanut Butter Layer

• Creamy peanut butter
• Butter, room temperature
• Pure vanilla extract
• Powdered sugar

Chocolate Ganache

• Heavy cream
• Semisweet chocolate bar, finely chopped
• Maldon Sea Salt or coarse sea salt (optional, for sprinkling. See note below!)

You’ll find a detailed list of ingredients and instructions in the printable recipe card at the end of the post!

How to Make Buckeye Cookies

First, we’ll make the brownie cookies.

1. Preheat oven to 350°F. Then, prepare two large baking sheets with parchment paper.
2. In a large bowl, add the boxed brownie mix and all-purpose flour, then whisk until mixed. Next, add the eggs, vegetable oil, and water. Mix with a hand mixer. Scrape down the sides and bottom of the bowl with a rubber spatula. Fold in the mini chocolate chips and mix until well combined.
3. Using a #40 (2-tablespoon) cookie scoop, place the cookie dough onto the prepared baking sheet about 2 inches apart. Bake for 12-15 minutes or until the tops have a thin film and some small cracks. Be sure not to overbake!
4. Transfer cookies from the cookie sheet to a wire cooling rack to cool completely.

Peanut Butter Layer

1. In a mixing bowl, cream together the peanut butter, butter, and vanilla. Scrape down the sides of the bowl and add the powdered sugar. Mix until well combined, scraping the sides and bottom of the bowl as needed.
2. Using the cleaned #40 cookie scoop or two tablespoonfuls of batter, form the peanut butter mixture into 23 individual balls that are about 1 1/2 inches in size. Flatten the balls into discs and place one disc on top of each cookie.

Chocolate Ganache Topping

1. In a small saucepan, heat the heavy cream over medium-high heat to just boiling. Add the chopped chocolate bar, but DO NOT stir. Remove from heat and cover. Let the melted chocolate stand for 5 minutes.
2. Remove the cover and gently whisk until completely combined and smooth, about 1-2 minutes. Whisking vigorously will create too much air and could cause it to separate. Allow to cool for about 8 minutes.
3. Spoon a little more than 1 teaspoon of the ganache over each cookie, using the teaspoon to gently guide and spread the chocolate. After the chocolate coating has completely set, sprinkle with a bit of Maldon salt.

Recipe Note

To complete the cookies, I encourage you to sprinkle them with just a touch of Maldon Sea Salt. It is a bit fancy, but it is a great finishing addition to many dishes, including grilled meats, seafood, roasted veggies, salads, and desserts! My favorite way to use it is in these Salted Chocolate Chip Cookies. Yum!

FAQs

What size brownie mix do I need?

Use an 18-oz brownie mix. You need one that’s meant to be baked in a 9×13-inch pan.

How do I store leftover Buckeye Cookies?

Store these cookies in an airtight container at room temperature for 3-4 days. For longer storage, keep them in the fridge.

Can I freeze these brownie cookies?

Yes, they freeze well. After they cool, place cookies in a freezer bag or other airtight container and freeze for up to 3 months. I think they taste best within the first month, though.

Chocolate and Peanut Butter Treats

If you love chocolate and peanut butter together, then these treats are for you:

• Christmas Buckeyes
• Chocolate Peanut Butter Dream Bars
• Peanut Butter Chip Chocolate Cookies
• Chocolate Peanut Butter Pudding Cake
• Chocolate Peanut Butter Rice Krispie Treats

And if you enjoyed this Buckeye Cookies Recipe, let me know in the comments or leave a recipe review below!

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Buckeye Cookies

Buckeye Cookies combine chocolate and peanut butter for the classic buckeye candy in cookie form! These chewy cookies have a brownie base, peanut butter middle, and are topped with chocolate ganache.

Course Dessert

Cuisine American

Keyword Buckeye Cookies

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 23 cookies

Calories 368kcal

Author Lynne Feifer

Ingredients

Brownie Mix Cookies

• 18 ounces brownie mix
• ½ cup all-purpose flour
• 2 large eggs
• ⅓ cup vegetable oil
• 1 tablespoon water
• ½ cup semi-sweet mini chocolate chips

Peanut Butter Layer

• 1 ½ cups creamy peanut butter
• ¼ cup butter room temperature
• ½ teaspoon pure vanilla extract
• 2 ¼ cups powdered sugar

Chocolate Ganache Topping

• ½ cup heavy cream
• 6 ounces semisweet chocolate bar, finely chopped
• Maldon Sea Salt or coarse sea salt optional for sprinkling. See Note

Instructions

Brownie Mix Cookies

• Preheat oven to 350°F. Prepare two large baking sheets with parchment paper.
• In a large mixing bowl, add the 18 ounces of boxed brownie mix and ½ cup all-purpose flour and whisk until mixed. Add the eggs, vegetable oil, and water. Mix with a hand mixer. Scrape down the sides and bottom of the bowl with a rubber spatula. Fold in the mini chocolate chips and mix until well combined.
• Using a #40 (2-tablespoon) cookie scoop, place the dough onto the prepared baking sheets about 2-inches apart. Bake for 12-15 minutes or until the tops have a thin film and some small cracks. Be sure not to over bake!
• Transfer cookies from the cookie sheet to a wire cooling rack to cool completely.

Peanut Butter Layer

• In a mixing bowl, cream the 1 1/2 cups peanut butter, 1/4 cup butter and 1/2 teaspoon vanilla together. Scrape down the sides of the bowl and add the powdered sugar. Mix until well combined, scraping the sides and bottom of the bowl as needed.
• Using the cleaned #40 cookie scoop or two tablespoonfuls of batter, form the peanut butter into 23 individual balls that are about 1 1/2 inches in size. Flatten the balls into discs and place on top of each cookie.

Chocolate Ganache Topping

• In a small saucepan, heat heavy cream over medium-high heat to just boiling. Add 6 ounces chopped chocolate bar – DO NOT stir. Remove from heat and cover. Let stand for 5 minutes. Remove cover and gently whisk until completely combined and smooth, about 1-2 minutes. Whisking vigorously will create too much air and could cause it to separate. Allow to cool for about 8 minutes.
• Spoon a little more than 1 teaspoon of the ganache over each cookie, using the teaspoon to gently guide and spread the chocolate. After the ganache has completely set, sprinkle with a bit of Maldon salt.

Notes

To complete the cookies, I encourage you to sprinkle them with just a touch of Maldon Sea Salt. 

Nutrition

Serving: 1cookie | Calories: 368kcal | Carbohydrates: 42g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 162mg | Potassium: 181mg | Fiber: 2g | Sugar: 29g | Vitamin A: 167IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 2mg

The post Buckeye Cookies appeared first on 365 Days of Baking.

When my winter days get crazy (and let me tell you, they get crazy!), I especially appreciate a good no-bake recipe. I can whip up a batch of these delightfully crunchy cookies in just a few minutes, and they are great to nibble on all season long.

Welcome to 2025’s 12 Days of Cookies!
These Chocolate Haystacks are Day 4 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – You’re on it!
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – Ricotta Cookies
Day 11 – 
Day 12 – 

Haystacks are a no-bake treat that is perfect for your kids’ holiday parties, to fill out your cookie trays, or just to keep in the fridge for an afternoon snack. Add some festive sprinkles for an extra-fun touch!

Ingredients for Haystack Cookies

You only need five ingredients for these sweet treats:

• Creamy peanut butter
• Semisweet chocolate chips
• Salted peanuts
• Chow mein noodles
• Maldon salt for sprinkling (if desired)

Check out the printable recipe card at the end of the post for a detailed list of ingredients and amounts!

How to Make Haystacks

These no bake haystack cookies get their name from the Chow Mein noodles. When they are all stacked up together, it makes a cookie that looks like a messy haystack! Enrobing the peanuts in chocolate and peanut butter just makes them that much better! Here’s the easy recipe for this sweet treat:

1. First, prepare a baking sheet by lining it with a sheet of parchment paper.
2. Add the peanut butter and chocolate chips to a large microwave-safe bowl. Microwave at HALF power (50%) for about 4 minutes, being sure to stir after each minute of cooking. You could also use the double boiler method.
3. Once the melted chocolate mixture is completely smooth and liquidy, add the chow mein noodles and peanuts. Stir to coat completely.
4. Use a spoon or cookie scoop to drop about a tablespoon of the mixture onto the lined baking sheet. After dropping them onto the baking sheet, you can shape them into little “haystacks” using the tips of your fingers if you’d like. Then sprinkle a little bit of the Maldon salt on top of each one. If you are decorating, add Christmas colored nonpareils to each one.
5. Let the haystacks sit at room temperature for at least 2 hours to harden and cool completely, then transfer to your cookie plate to serve.

FAQs

How do I store Haystacks?

You can store these in an airtight container at room temperature. However, I like to keep mine refrigerated, especially if you live somewhere warm. They will last up to 2 weeks!

Can I freeze Chocolate Haystacks?

Yes. Once they harden, transfer them to a freezer-safe bag or container. These keep in the freezer for about 2 months. I recommend using wax paper in between cookie layers to keep them from sticking to each other.

What other variations of this Haystack cookie recipe can I make?

There are lots of variations of this cookie recipe, as people like to make them in different ways. These are ones I’ve tried:

• Make these with white chocolate chips or milk chocolate chips instead.
• Omit the peanuts if desired.
• Use peanut butter and butterscotch chips for a different flavor profile!
• Add coconut flakes or mini marshmallows if you want.

Easy No-Bake Recipes

• These No Bake Peanut Butter Cookies are a quick and easy treat you can make when you’re in a pinch! With only six simple ingredients and a hands-on prep time of less than 10 minutes, this no-bake cookie recipe will easily become one of your favorites!
• No-Bake Chocolate Bourbon Balls – these are a festive holiday treat that you won’t have to turn the oven on to make. Cocoa powder and bourbon are a great combination that all adults can enjoy any time of year!
• This No-Bake Peanut Butter Pie is the perfect dessert for peanut butter and chocolate lovers. An Oreo crust, fluffy peanut butter filling, fresh whipped cream, and the perfect toppings make this treat a great choice for company or family game night!
• These No-Bake Rice Krispies Granola Bars are a perfect bite for breakfast on the go. Soft, crunchy, and slightly sweet, they’re made with Rice Krispies cereal, Simple Truth Orange Blossom Honey, Simple Truth Organic Semi-Sweet Chocolate Chips, oats, peanut butter, and coconut. Grab one of these homemade granola bars as you’re heading out to work!
• No-Bake Pumpkin Nutella Cheesecake – the great seasonal taste of pumpkin with that favorite chocolate hazelnut spread makes this no-bake dessert an easy menu addition for your holiday gathering.

Don’t forget to come back tomorrow for more Christmas Cookies! And pin or print this recipe so you can make Haystacks any time!

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Haystacks

Made with only five simple ingredients, these easy Haystacks are no-bake cookies using crunchy chow mein noodles, peanuts, and are coated with a combination of melted chocolate chips and peanut butter.

Course Dessert

Cuisine American

Keyword Haystacks

Prep Time 15 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 24 cookies

Calories 114kcal

Author Lynne Feifer

Ingredients

• ½ cup creamy peanut butter
• 1 cup semi-sweet chocolate chips
• ½ cup salted peanuts
• 5 ounces chow mein noodles about 2 1/2 cups
• 1 tablespoon Maldon salt for sprinkling if desired

Instructions

• Prepare a baking sheet by lining it with a sheet of parchment.
• In a large microwaveable bowl, mix together the peanut butter and chocolate chips. Microwave at HALF power (50%) for about 4 minutes, being sure to mix after each minute of cooking.
• Once the mixture is completely smooth and liquidy, add the chow mein noodles and peanuts, and mix to coat completely.
• Use a spoon to drop about a tablespoon of the noodle mixture onto the prepared baking sheet. After dropping them onto the baking sheet, you can shape them into "haystacks" using the tips of your fingers if you'd like. Then sprinkle a little bit of the Maldon salt on top of each one. If decorating, add the Christmas colored non-pareils to each one.
• Let sit at room temperature for at least 2 hours to harden and cool completely.

Nutrition

Calories: 114kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 74mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4IU | Calcium: 10mg | Iron: 1mg

The post Haystacks appeared first on 365 Days of Baking.

Welcome back to this year’s 🎄12 Days of Cookies🎄!
Every day for 12 days we’ll be posting a new cookie recipe. Some will be specifically Christmas themed and others will be wonderful to make all year long.

Day 1 – You’re on it!
Day 2 – Cherry Thumbprint Cookies
Day 3 – Pecan Cookies
Day 4 – Grinch Cookies
Day 5 – Chai Pizzelles
Day 6 – Chocolate Mint Cake Mix Cookies
Day 7 – Cranberry Orange Blondies
Day 8 – Peppermint Meltaways
Day 9 – Red Velvet Crinkle Cookies
Day 10 – Gingerbread Truffles
Day 11 – Peppermint Bark Cookies
Day 12 – Thumbprint Cookies

These old-fashioned no bake cookies only require a few simple ingredients and are the easiest cookies to make! I used to have my kids help me make them for an easy dessert we could enjoy together. I know you’re supposed to wait until they set up and cool, but I have to admit several spoonfuls disappeared before they could even make it to the tray!

Why You Need To Make No Bake Chocolate Cookies with Peanut Butter

• They only take 15-20 minutes to make, so you can enjoy them more quickly!
• You probably have everything you need to make them.
• You don’t need any special equipment for this no-bake cookie recipe. While you can use a medium cookie scoop, you can just drop these with a spoon onto the parchment paper to set up.
• They are so rich and delicious, and that chewy texture of the oats makes it a satisfying bite!
• Plus, they’ll take you back to eating these delicious cookies as a kid in school.

Ingredients for Classic Chocolate Peanut Butter No Bake Cookies

Gather your ingredients before you begin for a smooth and easy cooking process. Here’s what you need to make these chocolatey cookies:

• Butter (I prefer to use unsalted butter)
• Granulated sugar
• Milk (I use regular dairy milk but you could use almond milk or another substitute)
• Unsweetened cocoa powder (use Dutch-processed for an extra rich taste, but normal is fine too!)
• Creamy peanut butter (crunchy is fine too for a different texture)
• Rolled oats (also called old-fashioned oats; not quick oats)
• Pure Vanilla extract
• Salt

Make sure to review the recipe card at the bottom of the post, where I’ve listed the detailed amounts you’ll need for each ingredient.

How to make No Bake Peanut Butter Chocolate Cookies

First, prepare a surface by lining it with parchment paper. I use my counter, but you could also line a cookie sheet or two with parchment or wax paper.

Next, combine the sugar, butter, milk, and cocoa powder in a medium saucepan. Bring to a boil over medium heat while stirring occasionally. Once you see those boiling bubbles consistently (a rolling boil), boil the sugar mixture for 1 minute only. (See note below!)

Remove the pan from heat and stir in the oats, peanut butter, vanilla, and salt. Stir to coat completely.

Using a #60 cookie scoop or two teaspoons, drop the cookie dough onto the prepared baking sheet. The dough won’t spread much and will thicken as it cools. I like to flatten them a little with the back of a spoon to help them set up faster.

Let them set up and cool for about 30 minutes (although they are irresistible when warm, too!)

FAQs

Why is boiling for 1 minute so important?

The timing is so important for these cookies! If you boil too long, the cookies will dry out and crumble. But, if you don’t boil long enough, the sugar may not completely dissolve and the texture will be grainy. The cookies also may not set up properly.

So, once you see those small bubbles forming consistently across the pan, set a timer and boil for 1 minute only!

How do I store these Chocolate Peanut Butter No Bake Cookies?

Store these no-bake cookies in an airtight container at room temperature for 3 days or in the fridge for up to 1 week.

Can you freeze these cookies?

Yes, no-bake cookies freeze wonderfully! Once they cool completely, transfer them to a freezer-friendly storage container or bag and freeze for up to 3 months. Thaw to room temperature before serving.

Can I use quick oats in this recipe?

Yes, but I think you get the best results with the chewier texture of rolled oats. Quick oats absorb moisture more quickly, so the finished product will have a softer texture.

Can I make No Bake cookies with margarine?

I have used stick margarine in the past and it works fine. I recommend using real butter for better flavor, though!

​Are these gluten-free?

Yes, be sure to use certified gluten-free oats to make sure.

Can I double the recipe for a larger batch?

Yes, just make sure to use a large saucepan to contain all the ingredients, and work quickly to scoop the cookies before it sets up too much.

More No-Bake Recipes You’ll Love

If you’re looking for more easy ways to keep from turning on the oven, then you have to try one of these easy recipes next time:

• For a similar recipe without the chocolate, try these No Bake Peanut Butter Cookies instead!
• This No-Bake Peanut Butter Pie is the perfect dessert for peanut butter and chocolate lovers. An Oreo crust, fluffy peanut butter filling, fresh whipped cream, and the perfect toppings make this treat a great choice for company or family game night!
• No Bake Lemon Cheesecake screams spring! Make it when you need a sweet treat for Easter, Mother’s Day, or any time you need a delicious no-bake dessert!
• With a gingersnap cookie crust, pumpkin cheesecake, pumpkin spice pudding, and Cool Whip, you’ll enjoy the delicious pumpkin flavor of this No Bake Pumpkin Lush recipe in every bite.
• No-Bake Chocolate Bourbon Balls are a festive holiday treat that you won’t have to turn the oven on to make. Cocoa powder and bourbon are a great combination that all the adults can enjoy!

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Chocolate Peanut Butter No Bake Cookies

Chocolate Peanut Butter No Bake Cookies are perfect when you want something sweet without using the oven! Made with rich chocolate, peanut butter, and oats, they're classic crowd-pleasing cookies!

Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter No Bake Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 54 cookies

Calories 92kcal

Author Lynne Feifer

Ingredients

• 2 cups granulated sugar
• ½ cup unsalted butter
• ½ cup milk
• ¼ cup unsweetened cocoa powder
• 3 cups rolled oats not quick oats
• 1 cup creamy peanut butter
• 1 tablespoon pure vanilla extract
• ⅛ teaspoon kosher salt

Instructions

• Prepare two baking sheets by lining them each with a sheet of parchment.
• Place the sugar, butter, milk, and cocoa powder in a medium saucepan. While stirring occasionally, bring to a boil over medium heat. Once you see the bubbles consistently forming around the edge of the pan, boil for 1 minute only. *See Note.
• Remove the pan from the heat and mix in the oats, peanut butter, vanilla and salt.
• Using a #60 cookie scoop or two teaspoonsful, place dough onto the prepared baking sheets. The dough will not spread very much and will thicken as it cools. Allow cookies to set for about 30 minutes, until hardened and cooled. Store them in an airtight container for up to 3 days.

Notes

Once you see the small bubbles forming consistently around the out side of the pan, use a timer to boil for 1 minute and 1 minutes only!

• Boiling for longer will cause the cookies to crumble.
• Also, if you do not boil the mixture long enough, the sugar may not completely dissolve and the cookies could have a grainy consistency.

Nutrition

Serving: 1cookie | Calories: 92kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 27mg | Potassium: 54mg | Fiber: 1g | Sugar: 8g | Vitamin A: 56IU | Calcium: 9mg | Iron: 0.3mg

The post Chocolate Peanut Butter No Bake Cookies appeared first on 365 Days of Baking.

When you’re busy running around during the holiday season shopping for gifts, wrapping presents, and prepping for holiday parties, you’ll be so glad you have a bowl of this Reindeer Chex Mix to munch on. This sweet and salty snack mix sure satisfies my sweet tooth. In fact, I have to keep it in pre-portioned containers or I’ll eat way too much in one sitting!

What IS Reindeer Chow?

Have you ever had Puppy Chow? I mean, of course, the sweet treat, not real dog food! Puppy chow is a nickname for that delicious snack made with Chex cereal, chocolate, peanut butter, and powdered sugar. Some people also call this concoction Muddy Buddies.

Well, Reindeer Chow takes that classic treat and adds a holiday twist. Mini pretzels add extra crunch, brownie mix provides a rich fudgy flavor, and of course, some holiday M&M candies bring that festive flair!

Ingredients for Reindeer Snack Mix

You’ll need the following ingredients to make this sweet treat:

• Rice Chex cereal– I prefer this as a base as it has a neutral flavor and stays crispy while still absorbing all the yummy chocolate and peanut butter. Feel free to use other Chex cereals, too, or a combination of them.
• Semisweet chocolate chips– I recommend semi-sweet chips to balance out the sweetness of this dish, but you could also use milk or dark chocolate according to your preference.
• Creamy peanut butter– helps bind everything together. You could use other nut butters as well for allergy purposes.
• Unsalted butter– adds richness and helps melt the chocolate and peanut butter smoothly.
• Pure vanilla extract– for flavor.
• Brownie mix– this adds a fudgy, chocolatey texture and flavor and adds an extra sweetness to the coating.
• Powdered sugar– for that signature snowy look and to keep everything from clumping together.
• Mini pretzels– for a salty, crunchy contrast to all the sweet elements.
• Christmas M&Ms (Red and Green)– add a pop of color and festive charm to the dish!

Find the exact amounts you’ll need in the recipe card below!

What equipment do I need to make Reindeer Chow?

Everything you need to make this Christmas Chex mix is a kitchen staple. Gather together these things:

• Measuring cups and spoons
• Large baking sheet
• Parchment paper or wax paper
• Mixing bowls
• Microwave-safe bowl
• Rubber spatula
• Serving bowl
• Jars for small cellophane bags for gifting

How to make Christmas Reindeer Chow

1. Line a large baking sheet with parchment paper. Place 6 cups of Rice Chex cereal in a large bowl and set it aside. 
2. In a medium microwave-safe bowl, combine 1 cup semi-sweet chocolate chips, ½ cup creamy peanut butter, and 2 tablespoons unsalted butter. Microwave on high for 30-second intervals, stirring after each interval, until the mixture is completely melted and smooth. Stir in 1 teaspoon pure vanilla extract. 
3. Pour the melted chocolate mixture over the Rice Chex cereal. Gently stir together with a spatula until the cereal is evenly coated. Spread the chocolate-covered cereal mixture on a large baking sheet lined with parchment paper to cool and let the chocolate dry completely. 
4. Combine 1 cup brownie mix and ½ cup powdered sugar in a small bowl. Sprinkle the mix over the coated cereal. Gently toss until the cereal is evenly coated with the brownie mix.
5. Add 1 ½ cups mini pretzels and 1 ½ cups Christmas M&M’s. Carefully mix to distribute everything evenly. 
6. Transfer the Reindeer Chow to a festive serving bowl or package it into gift bags or containers for gifting. 

Recipe Notes

• Be gentle when combining the cereal with the chocolate and peanut butter mixture to avoid breaking the cereal. This will help maintain that lovely crunchy texture you’re looking for.
• Make sure each piece of cereal is evenly coated with the chocolate mixture.
• Allow the mix to cool completely before adding the powdered sugar. This helps the sugar stick better and keeps the cereal from getting soggy. 

How to Give Reindeer Chex Mix as a Gift

I love that you can pop these in a mason jar, spruce it up with some decorations, and give it as a gift! Add a cute gift tag and some baker’s twine, then trace and cut out antlers from brown construction paper.

Note: as pictured, my Reindeer Chow gifts are perfect for a Christmas party or when you know they’ll be eaten immediately. Otherwise, I would make sure to replace the lid and attach the paper antlers to the jar with some glue before gifting this mix in a jar.

For an alternate quick and easy presentation, place a few scoops of Reindeer Chow into festive cellophane bags, tie each bag with a ribbon, and add a cute gift tag!

I prefer giving edible gifts to neighbors, teachers, and friends because A- they know you made it with love, and B- edible gifts don’t add clutter or take up space! Reindeer Chow is the perfect choice for an edible gift, and you can make several jars from one batch!

How to Store Reindeer Chow

Store your snack mix in an airtight container at room temperature for up to 1 week. Try not to eat it all at once!

Holiday Snack Mix Recipes

I love to make holiday-themed snack mix all year round! Here are some other fun recipes to try:

• Halloween Snack Mix
• Valentine Snack Mix
• Christmas Snack Mix
• Easter Chex Mix

These ones can be themed for any holiday depending on how you package it, or just eat them any time of year!

• Cookie Butter Snack Mix
• Circus Animal Puppy Chow
• Funfetti Puppy Chow

Which easy recipe is your favorite?

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Reindeer Chow

Make Reindeer Chow for a sweet snack or gift! Mix Chex cereal and pretzels in a peanut butter chocolate coating, then add holiday M&Ms. Finally, toss it all in a powdered sugar/brownie mix, and enjoy!

Course Dessert

Cuisine American

Keyword Reindeer Chow

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 18 1/2 cup servings

Calories 330kcal

Author Lynne Feifer

Ingredients

• 6 cups Rice Chex cereal
• 1 cup semi-sweet chocolate chips
• ½ cup creamy peanut butter
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 1 cup brownie mix
• ½ cup powdered sugar
• 1 ½ cups mini pretzels
• 1 ½ cups Christmas M&Ms (red and green)

Instructions

• Line a large baking sheet with parchment paper. Place 6 cups of Rice Chex cereal in a large mixing bowl and set aside.
• In a medium microwave-safe bowl, combine 1 cup semi-sweet chocolate chips, ½ cup creamy peanut butter, and 2 tablespoons unsalted butter. Microwave on high for 30-second intervals, stirring after each interval, until the mixture is completely melted and smooth. Stir in 1 teaspoon pure vanilla extract. 
• Pour the melted chocolate mixture over the Rice Chex cereal. Gently stir with a spatula until the cereal is evenly coated. Spread the chocolate-covered cereal on a large baking sheet lined with parchment paper to cool, and let the chocolate dry completely. 
• Combine 1 cup brownie mix and ½ cup powdered sugar. Sprinkle the mix over the coated cereal. Gently toss until the cereal is evenly coated with the brownie mix.  
• Add 1 ½ cups mini pretzels and 1 ½ cups Christmas M&M's. Gently mix to distribute evenly. 
• Transfer the Reindeer Chow to a festive serving bowl or package it into gift bags or containers for gifting. 

Notes

• Be gentle when combining the cereal with the chocolate and peanut butter mixture to avoid breaking the cereal. This will help maintain the desired crunchy texture. 
• Make sure each piece of cereal is evenly coated with the chocolate mixture.  
• Allow the mix to cool completely before adding the powdered sugar. This helps the sugar stick better and keeps the cereal from getting soggy. 
• Store the Reindeer Chow in an airtight container at room temperature for up to 1 week. 

Nutrition

Serving: 0.5cup | Calories: 330kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 238mg | Potassium: 130mg | Fiber: 2g | Sugar: 26g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 5mg

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Reese’s Pieces are kind of a big deal in our house because my husband LOVES them. They are the movie candy of choice, and it wouldn’t be a road trip without a big bag of those crunchy little candies! I knew it was time to create a recipe centered around these delightful little treats.

Now these aren’t your ordinary cookies. This cookie dough is baked in a mini muffin tin for that fun cookie cup shape. We’ll create a little space in the center and fill it with peanut butter and Reese’s pieces. The result? Perfect Reese’s Peanut Cup Cookies!

Equipment Needed

Besides the usual baking equipment, you’ll need a mini muffin pan, a piping bag or Ziploc bag, and possibly a baking sheet to place underneath your muffin pan.

Ingredients for Reese’s Cookie Cups

Gather the following ingredients to make peanut butter cookie bites:

• Salted butter, softened (unsalted will work too but I prefer using salted in cookies)
• Light brown sugar
• Granulated white sugar
• Peanut butter (you can use either crunchy peanut butter or creamy)
• Large eggs
• Pure vanilla extract
• All-purpose flour
• Baking soda
• Baking powder
• Semi-sweet chocolate chips
• Reese’s pieces

You can find the detailed ingredient list in the recipe card at the bottom of the post!

How to make Reese’s Peanut Cup Cookies

1. First, preheat your oven to 350°F.
2. Using an electric hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and sugars together in a mixing bowl until smooth and creamy. This should take 2-3 minutes on medium speed. 
3. Whisk in ½ cup of peanut butter and your vanilla followed by the eggs. Make sure the peanut butter and eggs are fully combined with the creamed butter mixture.
4. Next, add the flour, baking powder, and baking soda on low speed, or you can even pulse gently so the flour doesn’t fly all over! Then gently whisk the wet and dry ingredients together until fully combined. If you have pockets of wet ingredients then the cookie dough will spread too much. 
5. Fold in the chocolate chips until they are evenly distributed throughout the cookie dough. 
6. Use a small cookie scoop to place the peanut butter cookie dough balls into the mini muffin cups and bake your cookies for 10-12 minutes, or until the edges begin to turn golden brown. 
7. Once your cookies are done baking, make an indentation in the middle of each cookie with the handle of a wooden spoon or whisk. Fill the indentations with the remaining peanut butter and top with Reese’s pieces. 
8. Let your cookies cool for 10-20 minutes and then transfer them to a wire cooling rack. Serve and enjoy! 

Recipe Notes

• I find it easiest to fill my cookies with peanut butter by placing the peanut butter in a piping bag or Ziploc bag and then piping it into the cookies. Spooning the peanut butter can be a little messy. Natural peanut butter will be easier to pipe, but any creamy peanut butter will work just fine. 
• When it comes to filling your cookies, use creamy peanut butter; however, you can use crunchy peanut butter in your cookie dough if you want.
• Feel free to switch out your chocolate chips for milk or dark chocolate. You can also top your cookies with chopped Reese’s peanut butter cups instead of Reese’s pieces. 
• Make sure you let your cookies cool for 10-20 minutes before removing them from the pan. Once you create that indention in the cookies they will be a little less stable, so you want them to cool before moving them. 

FAQs

How do I store Reese’s Cookie Cups?

Store your cookies in a large airtight container on the counter for 5 days.

Can you freeze these cookies?

Yes, these cookies freeze well! Once the cookies cool completely, place them in the freezer for about 30 minutes to flash freeze. Once solid, transfer them to a freezer bag or airtight container. Cookies will keep well for up to 3 months.

When you’re ready to serve the cookies, thaw them for a few hours or overnight at room temperature.

Can I make these in a regular size muffin tin?

If you don’t have a mini muffin tin then you can use a regular-sized muffin tin and make 18 cookies. Though I really do suggest investing in a mini muffin pan and making the smaller version of these peanut butter cookies. That way you can eat more AND these TWIX® Bites Brownies, too!

More Peanut Butter Treats You’ll Love

Peanut butter lovers unite! I know you’ll love making and eating one of these delicious treats:

• 3 Ingredient Peanut Butter Cookies
• Chocolate Peanut Butter Dream Bars
• Frosted Peanut Butter Cookie Cups
• No Bake Peanut Butter Cookies
• Reese’s Peanut Butter Rice Krispie Treats
• And more!

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Reese’s Cookie Cups

Reese’s Cookie Cups are the perfect peanut butter cookie! Peanut butter chocolate chip cookies are filled with peanut butter and Reese’s Pieces candies. They're a chocolate peanut butter lover’s dream!

Course Dessert

Cuisine American

Keyword Reese’s Cookie Cups

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 36 cookies

Calories 224kcal

Author Lynne Feifer

Equipment

• mini muffin tin
• Ziploc bag or piping bag
• Mixing bowl, measuring cups and spoons

Ingredients

• ¾ cup salted butter
• 1 cup brown sugar
• ½ cup white sugar
• 1 ½ cups creamy peanut butter, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 ½ cups semisweet chocolate chips
• ½ cup Reese's pieces candies

Instructions

• Preheat your oven to 350°F.  
• Using an electric hand mixer or stand mixer, cream the butter and sugars together until smooth and creamy. This should take 2-3 minutes on medium speed. 
• Whisk in ½ cup of peanut butter and your vanilla followed by the eggs. Make sure the peanut butter and eggs are fully combined with the creamed butter mixture.  
• Add the flour, baking powder, and baking soda. Reduce the speed of your mixer so the dry ingredients do not fly out of the mixing bowl. Gently whisk the wet and dry ingredients together until homogenous. 
• Fold in the chocolate chips until they are evenly distributed throughout the cookie dough. 
• Fill a mini muffin tin with cookie dough and bake your cookies for 10-12 minutes, or until the edges begin to turn golden brown. 
• Once your cookies are done baking, poke the middle of each cookie with the handle of a rolling pin or whisk. Fill the indentations with the remaining peanut butter and top with Reese's pieces. 
• Let your cookies cool for a few minutes and then transfer them to a wire cooling rack. Serve and enjoy! 

Notes

• I find it easiest to fill my cookies with peanut butter by placing the peanut butter in a piping bag or ziploc bag and then piping it into the cookies. Spooning the peanut butter can be a little messy. 
• Make sure you let your cookies cool for 10-20 minutes before removing them from the pan. Once you create that indention in the cookies they will be a little less stable, so you want them to cool before moving them. 
• Store your cookies in a large airtight container on the counter for 5 days.  

Nutrition

Serving: 1serving | Calories: 224kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 103mg | Potassium: 140mg | Fiber: 1g | Sugar: 14g | Vitamin A: 135IU | Calcium: 23mg | Iron: 1mg

The post Reese’s Cookie Cups appeared first on 365 Days of Baking.

The nostalgia is real with this family favorite dessert. Reminiscent of the discontinued Oh Henry Candy Bars, this vintage recipe is popular for a reason! These dessert bars make a great after-school snack, potluck dessert, or make a delicious addition to your holiday cookie trays!

The Inspiration: Oh Henry Candy Bars

The original chocolate bar was created by the Williamson Company and has a colorful history, with many theories about the origin of its fun name and no definite answers! No matter where the name came from, it’s a delicious treat! The Oh Henry Bar was made with crunchy peanuts, chewy fudge, and creamy caramel, all covered in a milk chocolate coating. Sadly, these bars are no longer available in the US.

That’s where this homemade recipe comes in! This is one of my favorite recipes because it reminds me of my grandma. She made these all the time when I was young, and my mom made them on holidays, too!

I chose to create a sweet oatmeal base like a granola bar and use peanut butter instead of whole peanuts in my bars. That way, you get all the satisfaction of the original candy bars in a smooth, chewy homemade treat!

Ingredients for Peanut Butter Oatmeal Bars

You need a handful of simple ingredients to make this sweet treat:

• 1/3 cup butter, room temperature
• ½ cup brown sugar
• ¼ cup light corn syrup
• 1 ½ tsp pure vanilla extract
• 2 cups uncooked oats- rolled or quick oats
• ½ cup semi-sweet chocolate chips
• 1/3 cup creamy peanut butter

How to Make O’Henry Bars

These homemade bars come together in just a few easy steps:

Oatmeal Base

1. First, preheat the oven to 350 degrees F. Lightly grease an 8×8-inch baking pan with cooking spray or use a piece of parchment paper to line the bottom of the pan.
2. Cream butter and sugar in a large bowl. Add corn syrup and vanilla, then mix to combine thoroughly. Add oats and stir to coat.
3. Press the oatmeal mixture into the prepared baking dish, creating an even layer on the bottom. Place in the preheated oven and bake for 15 minutes.
4. Remove the bars from the oven and place them in the refrigerator to cool for about 10 minutes.

Chocolate Peanut Butter Layer

1. While the oatmeal bars are baking, use the double boiler method to melt chocolate chips and peanut butter in a small bowl over a small saucepan containing an inch of simmering water. Stir over low heat to combine.
2. Pour the melted chocolate and peanut butter mixture over the cooled oatmeal bars and spread to the edges of the pan.
3. Place back into the refrigerator to solidify. Cut into squares and serve!

Be sure to read the recipe card down below for complete list of ingredients and instructions!

Can I use milk chocolate chips instead?

If you like sweeter chocolate, you can absolutely use milk chocolate chips instead of semi-sweet chips.

Can I use crunchy peanut butter?

I recommend creamy peanut butter as it combines smoothly with the chocolate. You can use crunchy instead, but you will have texture in your chocolate topping.

Are O’Henry Bars the same as Scotcharoos?

While you might see similar recipes called by that name on other blogs, O’Henry Bars are NOT Scotcharoos. Scotcharoos have a cereal base (usually Rice Krispies or Cornflakes) and the topping is a combination of chocolate and butterscotch chips (hence the “scotch” in Scotcharoos!)

Can I make these ahead of time?

Oh Henry Bars can be made ahead and stored in the refrigerator for up to 5 days. Just make sure to keep them in an airtight container.

Can you freeze O’Henry Bars?

You can freeze O Henry Bars for up to a month. Make sure to thaw them completely before serving.

How do I store O’Henry Bars?

Store these dessert bars in an airtight container at room temperature. If I’m going to stack them, I always put a layer of wax paper or parchment paper in between so they don’t stick together. These should be good for 3-4 days, IF they last that long!

More Delicious Bar Recipes

I love making bar desserts, as they are so quick and easy to make! Here are some of my favorite dessert bar recipes:

• Caramel Apple Cheesecake Bars are perfect for fall and so delicious!
• Funfetti Oreo Cheesecake Bars are a great treat for a birthday or other fun party!
• Toffee Coconut Oatmeal Bars are another sweet and salty treat that also makes a great snack!
• Funfetti Ooey Gooey Bars are like a cake batter blondie- just full of sweet goodness!
• Snickerdoodle Bars take the classic cookie and simplify it by making one big slab of snickerdoodles at once!

Happy Baking!

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O’Henry Bars

These O’Henry Bars are a sweet oatmeal base covered in melted chocolate and peanut butter. They make a great after-school snack, potluck dessert or will be a delicious addition to your holiday cookie trays!

Course Dessert

Cuisine American

Keyword O’Henry Bars

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Refrigeration 10 minutes minutes

Total Time 40 minutes minutes

Servings 16 people

Calories 178kcal

Author Lynne Feifer

Equipment

• 8 X 8-inch baking pan

Ingredients

• ⅓ cup butter room temperature
• ½ cup brown sugar
• ¼ cup light corn syrup
• 1 ½ teaspoons pure vanilla extract
• 2 cups uncooked oats rolled or quick-cook
• ½ cup semi-sweet chocolate chips
• ⅓ cup creamy peanut butter

Instructions

• Preheat oven to 350ºF.
• Lightly grease a 8 X 8-inch baking dish with cooking spray.
• Cream butter and brown sugar in a mixing bowl.
• Add corn syrup and vanilla, combining thoroughly.
• Add oatmeal and completely mix.
• Press evenly into prepared baking dish.
• Bake for 15 minutes.
• While bars are baking, melt the peanut butter and chocolate chips in a small bowl over a small saucepan containing an inch of simmering water. To melt in a microwave, place the chocolate chips and peanut butter into a small microwaveable bowl and heat for 30 seconds. Stir and heat again in 10 second increments, stirring in between until completely melted and smooth.
• Remove bars from oven and place into the refrigerator to cool for 10 minutes.
• When cooled, pour the melted chocolate mix over top and spread to edges.
• Store in refrigerator.

Nutrition

Serving: 1serving | Calories: 178kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 60mg | Potassium: 109mg | Fiber: 2g | Sugar: 14g | Vitamin A: 121IU | Calcium: 18mg | Iron: 1mg

This post was originally published as Day 204 on September 8, 2011, when I was doing my original 365. It has been updated in format and with picture on April 5, 2024.

The post O’Henry Bars appeared first on 365 Days of Baking.

Welcome to what is THE most popular recipe here at 365 Days of Baking and More!

It’s a marriage made in heaven. Chocolate and peanut butter are one of those things that are just meant to go together! Just the thought of those two incredible flavors makes me swoon!

I don’t care what you call this easy dessert – a layered no-bake dessert, chocolate peanut butter lasagna, peanut butter lush dessert— I just call it freakin’ delicious, as do the thousands of other people who have made this Chocolate Peanut Butter Dream Bar recipe go viral on social media.

Of course, the peanut butter and chocolate pudding complement each other quite nicely and the Cool Whip adds a great creamy lightness to it. You can bet I’ll be making these decadent bars again and again!

What do I need to make Peanut Butter Chocolate Dream Bars?

• 16 ounces Nutter Butter Cookies or peanut butter sandwich cookies
• 4 tablespoons unsalted butter
• 6 ounces cream cheese, room temperature
• ½ cup confectioners’ sugar
• 1/3 cup creamy peanut butter
• ½ teaspoon pure vanilla extract
• 3.9-ounce package of instant chocolate pudding (or as close as you can get!)
• 1 ½ cups cold milk
• 8 ounces Cool Whip OR my Stabilized Whipped Cream
• ¼ cup each, milk chocolate and peanut butter chips

How do I make Peanut Butter Lasagna?

This dessert lasagna, or chocolate peanut butter dream bars, takes a little time but is pretty easy to make and worth the effort! Let’s go over how to make the individual layers needed for the bars.

1. First, crush about 20 of the cookies in a blender or food processor. Then melt the butter in a medium microwavable bowl. Mix the crushed sandwich cookies and melted butter together together until well combined.
2. Next, press the cookie crumb mixture into an 8×8 square baking pan lined with parchment paper that hangs over the sides (this will make the bars easy to remove later). Put the cookie crust into the freezer to set for at least 30 minutes.
3. In a small bowl, use an electric mixer on medium speed to combine the chocolate pudding mix and 1 ½ cups of milk called for in the recipe, NOT the 2 cups as called for on the box. We want the pudding to be a bit firmer so it can be sliced through. Now, refrigerate the pudding until set or ready to use.
4. In a mixing bowl, combine the cream cheese, confectioners’ sugar, vanilla, and peanut butter. With a silicone spatula, add one cup of the Cool Whip or Stabilized Whipped Cream and mix it all together. 

Now it’s time to assemble our dream bars!

Chocolate Peanut Butter Lush Assembly

1. Put dollops of the cheesecake peanut butter mixture onto the cooled crust and spread it evenly over the crushed cookies with an offset spatula.
2. Gently spread the pudding on top of the cheesecake layer.
3. Cover the chocolate layer with the remaining Cool Whip or stabilized whipped cream. This Stabilized Whipped Cream on my site will work perfectly for this Dream Bar Recipe as well as all the others I have here on 365 Days of Baking and More. It is the perfect substitute for those of you who do not want to use Cool Whip. 
4. Refrigerate the bars for a minimum of two hours to set.
5. Before serving, crush the remaining peanut butter cookies in a plastic bag with a mallet or rolling pin and sprinkle them on top of the dessert. Finally, top with the milk chocolate and peanut butter chips.

See the complete list of ingredients and full instructions in the recipe card below.

FAQs

How do I serve these no-bake dessert bars?

Keep the peanut butter lush chilled until you’re ready to serve it. Remove the bars from the pan by gently lifting the parchment paper out of the baking dish. Use a warm, clean knife to slice the bars and serve them in small squares.

How do I store Chocolate Peanut Butter Dream Bars?

Cover the dessert with plastic wrap or aluminum foil (or use an airtight container with a tight-fitting lid) and store it in the refrigerator when you’re not eating it. 

As long as you keep the bars covered and chilled, they’ll stay good for up to a week!

Can I double this recipe to make for a larger crowd?

You can easily make a larger version of this chocolate peanut butter lasagna! Double the recipe and use a 13×9 baking dish instead of an 8×8 pan. Follow the rest of the recipe card as directed!

More Dream Bar Recipes

These no-bake desserts are some of the most popular recipes on my blog. Whether you like fruity desserts or rich, decadent chocolate desserts, there’s a dream bar for you!

• Banana Pudding Dream Bars
• No Bake Raspberry Cream Dream Bars
• Strawberry Cheesecake Dream Bars
• Easy No Bake Turtle Dream Bars
• No-Bake Pumpkin Dream Bars
• Circus Animal Cookie Dream Bars
• Chocolate Covered Strawberry Dream Bars
• Irish Cream Dream Bars
• Orange Creamsicle Dream Bars
• Chocolate Mint Dream Bars
• Oreo Pudding Dream Bars

No Bake Desserts

If you’re trying to avoid heating up the oven, give one of these no-bake recipes a try next time: 

• No Bake Peanut Butter Cornflake Cookies Recipe – NO Corn Syrup
• Easy No Bake Oreo Pie
• No-Bake Blueberry Pie
• No Bake Nutella Snickers Pie
• No Bake Peanut Butter S’Mores Cookies
• Butterfinger Rice Krispies Treats
• No-Bake Lemon Cheesecake
• No-Bake Chocolate Bourbon Balls

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Chocolate Peanut Butter Dream Bars

These NO BAKE Chocolate Peanut Butter Dream Bars are crushed peanut butter sandwich cookies, topped with chocolate pudding, a fluffy layer of cream cheese and peanut butter, and finished off with Cool Whip or my extremely popular Stabilized Whipped Cream recipe!

Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter Dream Bars

Prep Time 40 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 9 people

Calories 576kcal

Author Lynne Feifer

Equipment

• 8 X 8-inch baking pan
• mixing bowl
• medium bowl

Ingredients

• 16 oz peanut butter sandwich cookies divided (Nutter Butters)
• 4 tablespoons butter melted
• 6 ounces cream cheese room temperature
• ½ cup confectioners’ sugar
• ⅓ cup creamy peanut butter
• ½ teaspoon pure vanilla extract
• 8 oz Cool Whip divided
• 3.9 oz instant chocolate pudding
• 1 ½ cups milk
• ¼ cup milk chocolate chips
• ¼ cup peanut butter chips

Instructions

• Finely crush 20 of the cookies In a blender or food processor.
• Melt the butter in a medium microwavable bowl. Add the crushed cookies and mix until well moistened. Press into an 8 X 8-inch baking dish, and place into the freezer for a minimum of 30 minutes to set.
• Mix the package of pudding with the 1 1/2 cups of milk in a small bowl, and place into refrigerator to set.
• In a mixing bowl, beat cream cheese, confectioners’ sugar, peanut butter, and vanilla together.
• Fold in 1 cup of the Cool Whip and mix until well blended.
• Place dollops of cream cheese mixture over the crust, and with an offset spatula, gently spread to completely cover.
• Doing the same with the chocolate pudding, place dollops over the cream cheese and evenly distribute.
• Spread remaining Cool Whip over the pudding.
• Refrigerate two hours. Place into freezer for a half hour to completely set and allow for neat slices.
• In a plastic bag, break up the remaining cookies.
• Sprinkle the cookies and chocolate / peanut butter chips over the top just before serving.

Notes

NOTE: My pictures show that I put the pudding on top of the cookie crust, and then the cheesecake layer and have told you to do the opposite here in the recipe. I’ve found it’s easiest to spread if I go in the order of cookie crust, cheesecake layer, then pudding, and finish with the whipped topping, but you can honestly do it whichever way you prefer. I’ve also reduced the number of cookies called for in the crust from the original recipe as many have commented on it being too thick. 

Nutrition

Serving: 1g | Calories: 576kcal | Carbohydrates: 67g | Protein: 7g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 551mg | Potassium: 200mg | Fiber: 1g | Sugar: 41g | Vitamin A: 519IU | Calcium: 99mg | Iron: 1mg

This post was originally published on 8/4/2014, and has been updated in format with improved recipe, and pics on 2/9/2024.

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Who doesn’t like chocolate mixed with peanut butter? Seriously, I don’t think I’ve ever met a person who doesn’t. I mean, chocolate and peanut butter are two things that are absolutely delicious on their own, but when you put them together – BAM, absolutely incredible taste sensation going on!

Believe it or not, I had never made a fruit dip before making this recipe for the first time years ago! I know there are so many yummy dips out there, but for some reason, I never had it on my radar to make my own.

We’ve been eating a lot of fruit lately, and I knew that Philadelphia Cream Cheese would be the perfect base for a tasty dip because it always goes so well with fruit and a lot of other things. Now I’m hooked and can’t wait to twist it for more great dip varieties!

Why I love Cream Cheese

Philadelphia Cream Cheese is something that I use in my kitchen a lot. A LOT. I’ve used it for these Chocolate Peanut Butter Dream Bars, Cream Cheese Stuffed Mushrooms, Raspberry Cream Cheese Scones, these Cream Cheese Brownies with Peanut Butter Chips, and the list goes on.

I could seriously eat this sweet, tangy cream cheese dip with a spoon, but combining it with the fruit makes it just that much better. Oh, how I LOVE the dip with the bananas and the apple slices, but especially with the bananas.

What ingredients do I need to make this Chocolate Dip?

This delicious dip only needs four simple ingredients and less than ten minutes total time! Here’s what you’ll need:

• 1 8-ounce package of Philadelphia Cream Cheese (softened to room temperature)
• ½ cup of creamy peanut butter
• ½ cup of milk chocolate chips
• 1 8-ounce container of Cool Whip

How to make Chocolate Peanut Butter Fruit Dip

1. In a small bowl that’s microwave-safe, melt the chocolate chips for 30 seconds in the microwave. Stir, then continue to melt in 10-second intervals and stir in between until the chocolate is completely smooth and melted.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the Philadelphia Cream Cheese and the peanut butter. Beat until smooth. You can also use a hand mixer.
3. Add the melted chocolate to the bowl and beat thoroughly until combined, being sure to scrape down the sides of the bowl.
4. Fold in the Cool Whip with a rubber spatula. Serve your fruit dip with your favorite fruits and snacks!

What should I serve with this yummy dip?

Serve up this dip with fresh fruit or any of your favorite snacks. Here are some ideas:

• Bananas
• Apple Slices
• Strawberries
• Pineapple
• Orange Slices
• Pretzels
• Graham Crackers
• Animal Cookies
• Marshmallows
• Waffle Cone Pieces

Substitutions

• If you’re looking for a healthier dip recipe, you can substitute low-fat cream cheese or even Greek yogurt for regular cream cheese. Plain or vanilla yogurt would work well, but the consistency will be different.
• You can use natural peanut butter. Stir it well before measuring and adding it to the dip.
• Use dark chocolate chips or chunks instead of milk chocolate.

How to store Chocolate Peanut Butter Dessert Dip

Store your fruit dip in a little container in the refrigerator. Make sure it’s airtight, and it should last for 3-4 days in the fridge. You can serve it cold or let it warm up to room temperature.

Can I freeze this Chocolate Peanut Butter Fruit Dip?

The answer is yes, you can freeze this dip, but beware that the texture may change and become more noticeably grainy. Store it in an airtight container in the freezer for up to one month.

More Chocolate Recipes packed with Peanut Butter flavor:

As I said, who doesn’t love chocolate and peanut butter together? I use those flavors together a lot on the blog. Here are some recipes you should try next time:

These NO BAKE Chocolate Peanut Butter Dream Bars are crushed peanut butter sandwich cookies, topped with chocolate pudding, a fluffy layer of cream cheese, and peanut butter, and finished off with Cool Whip.

Double Chocolate Peanut Butter Filled Cupcakes – moist chocolate cupcakes with milk chocolate chips, filled with peanut butter cream, and topped with chocolate buttercream. This cupcake is sure to please any chocolate and peanut butter lover.

Better than your regular banana bread, this Peanut Butter Chocolate Chip Banana Bread has all the flavors you loved as a kid. It will take you back to Grandma’s kitchen and beyond!

This Peanut Butter Chocolate Lava Cake is a dessert that will wow family and friends! With a moist chocolate cake outside that reveals a liquid chocolate peanut butter center, it’s a perfect recipe for special occasions or any night after dinner.

Chocolate Peanut Butter Chip Cookies are classic cookies made with Reese’s Peanut Butter Chips that always hit the spot.

Love Crockpot desserts? This Chocolate Peanut Butter Pudding Cake is one that takes little time to prep and the best part, it’ll cook and stay warm in the slow cooker. Add a scoop of vanilla ice cream and you’ve got one fantastic dessert!

Favorite Dip Recipes

You can find all my dip recipes on the blog here. These are some of my favorites:

• Beer Cheese Dip
• Chicken Taco Dip
• Pepperoni Pizza Dip
• Easy Layered Taco Dip
• Chocolate Cheesecake Dip

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Chocolate Peanut Butter Fruit Dip

Creamy Chocolate Peanut Butter Fruit Dip combines milk chocolate, creamy peanut butter, Philadelphia Cream Cheese, and Cool Whip into a delicious fruit dip that makes for a great snack or dessert dip.

Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter Fruit Dip

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 6 servings

Calories 416kcal

Author Lynne Feifer

Ingredients

• 8 ounces Philadelphia Cream Cheese room temperature
• ½ cup creamy peanut butter
• ½ cup milk chocolate chips melted
• 8 ounces Cool Whip
• Assorted fruits sliced bananas, sliced apples, strawberries

Instructions

• In a microwave-safe bowl, melt the chocolate chips for 30 seconds. Stir. Place bowl in microwave for 10 second intervals and stir until chocolate is smooth and completely melted.
• In a stand mixer fitted with the paddle attachment, combine the Philadelphia Cream Cheese and the peanut butter. Beat until smooth.
• Add the melted chocolate and beat until thoroughly combined, being sure to scrape down the sides of the bowl.
• With a rubber spatula, fold in the Cool Whip.
• Serve with the desired assorted fruit, and other items for dipping.

Notes

This recipe makes about 3 cups, and nutritional information has been calculated at ½ cup per person.

Nutrition

Serving: 1serving | Calories: 416kcal | Carbohydrates: 27g | Protein: 9g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 256mg | Potassium: 266mg | Fiber: 1g | Sugar: 19g | Vitamin A: 646IU | Calcium: 108mg | Iron: 0.4mg

This post was originally published March 11, 2015. It has been updated in format and with photos on February 2, 2024.

This is a sponsored conversation written by me on behalf of Albertsons, ACME Markets, Jewel-Osco, Shaw’s, Star Market. The opinions and text are all mine.

The post Chocolate Peanut Butter Fruit Dip appeared first on 365 Days of Baking.

This candy recipe is easy to make and can be customized to your liking with different toppings and variations. So, what are you waiting for? Get ready to indulge in a treat that’s sure to become your new favorite.

What is Peanut Butter Toffee?

Peanut Butter Toffee is made of saltine crackers topped with melted butter and dark brown sugar mixture and topped with creamy peanut butter chips. I’ve also heard this sweet treat called Christmas Crack, though that usually uses a bag of chocolate chips. Whatever you call it, it’s delicious!

Ingredients for Peanut Butter Toffee

To make our this delectable treat, you’ll need the following simple ingredients:

• 30 Saltine crackers
• 1 cup unsalted butter (2 sticks)
• 1 cup packed dark brown sugar
• ½ teaspoon vanilla extract
• 10 ounces Reese’s Peanut Butter Chips

Instructions for making Saltine Cracker Peanut Butter Toffee

This easy candy recipe comes together in just a few simple steps:

1. First, heat oven to 350 degrees F. Prepare a 9 X 13-inch cake pan or regular sheet pan by lining it with aluminum foil or parchment paper and generously coating it with cooking spray.
2. Put the saltine crackers in the bottom of the prepared baking dish, making sure they are in a single even layer.
3. Place the butter and the brown sugar in a medium saucepan. Stir constantly over medium heat as you bring the mixture to a boil. Then simmer over low heat for 3-5 minutes, stirring frequently, until the mixture has slightly thickened. This is important to keep it from burning.
4. When the golden brown mixture has thickened, remove it from the heat and wait for 30 seconds before stirring in the vanilla extract.
5. Pour the mixture over the saltines and spread so that they are completely covered. Bake for 5-7 minutes, or until the brown sugar mixture begins to bubble. 
6. Remove the baking sheet from the oven and allow it to sit for 3 minutes before sprinkling peanut butter chips over the toffee mixture.
7. Let the chips sit for 3-5 minutes so that they begin to soften and melt. Smooth peanut butter chips with an offset spatula to cover the layer of toffee.
8. Allow the peanut butter toffee to cool completely and harden in the refrigerator for 2 hours before breaking apart to serve. These are best served at room temperature.

How to store Peanut Butter Toffee with Saltines

Store the toffee in an airtight container at room temperature for up to 2 weeks.

Recipe Variations

If you’re looking to switch up the classic Peanut Butter Toffee recipe, try adding one of these variations:

Chocolate Peanut Butter Toffee: Use equal parts milk chocolate or dark chocolate chips, and peanut butter chips, and spread them over the top of the cooled toffee. Sprinkle chopped peanuts on top and let the melted chocolate harden before breaking the toffee into pieces.

Nutty Peanut Butter Toffee: Add 1 cup of chopped nuts (such as almonds or pecans) to the buttery toffee mixture as a finishing touch before pouring it into the baking dish.

Sea Salt Peanut Butter Toffee: Sprinkle flaky sea salt over the top of the cooled toffee before breaking it into bite-sized pieces.

Is this toffee recipe gluten-free?

As written, this recipe is not gluten-free. There are gluten-free substitutes for saltine crackers, and though the label says Reese’s peanut butter chips are gluten-free, you may want to check the ingredients yourself to be sure.

More Toffee Recipes

If you love crunchy toffee as I do, you need to try one of these delicious recipes:

This Condensed Milk Toffee with chopped almonds is an easy sweet, chewy treat. There’s a touch of crunch, chewiness, and chocolate in every bite.

Biscoff Toffee Bark – I love creamy Biscoff cookie spread! Mixed with toffee bits and melted white chocolate chips, this easy and delicious treat is the perfect addition to your dessert tray!

These delicious spiked Bourbon Toffee Cookies have the perfect balance of bourbon flavor with your favorite toffee candy and nuts. If you’re a bourbon lover, enjoy one of these at the end of a long day for a special treat! Or make these Double Chocolate Toffee Cookies – rich chocolate cookies with dark chocolate chips and crunchy bits of toffee candy.

Sweet Candy Recipes

If you like to make your own candy for gift-giving (or snacking!), you’ll love these easy recipes:

• Candy Corn Fudge
• 3-Ingredient Peppermint Bark
• Rolo Pretzel Turtles
• Lucky Charms Bark
• Easter Fudge

Happy baking!

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Peanut Butter Toffee

This Peanut Butter Toffee is the perfect combination of creamy peanut butter, crunchy toffee and saltine crackers. It's an easy dessert or snack recipe that will impress guests or makes a great gift!

Course Dessert

Cuisine American

Keyword Peanut Butter Toffee

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Refrigeration 2 hours hours 6 minutes minutes

Total Time 2 hours hours 26 minutes minutes

Servings 35 servings

Calories 81kcal

Author Lynne Feifer

Ingredients

• 30 saltine crackers
• 1 cup unsalted butter
• 1 cup packed dark brown sugar
• ½ teaspoon vanilla
• 10 ounces Reese’s Peanut Butter Chips

Instructions

• Preheat oven to 350 degrees F. Prepare a 9 X 13-inch baking dish by lining it with tin foil and generously coating it with cooking spray.
• Put the saltine crackers in the bottom of the prepared baking dish, making sure they are in a single layer.
• Place butter and the brown sugar in a small saucepan. Stir constantly as you bring the mixture to a boil.
• Upon reaching a boil, lower the heat and allow to simmer for 3-5 minutes, uncovered until mixture has slightly thickened.
• Stir mixture frequently to prevent it from burning or scorching. When the mixture has thickened, remove it from heat and wait for 30 seconds before stirring in the vanilla extract.
• Pour mixture over the saltines and spread so that they are completely covered.
• Bake for 5-7 minutes, or until brown sugar mixture begins to bubble. Upon removing from the oven, allow to sit for 3 minutes before sprinkling peanut butter chips over the toffee mixture.
• Then allow the chips sit for about 3 minutes so that they may soften. Spread to cover toffee mixture and refrigerate for at least 2 hours to cool completely and harden before breaking apart to serve.

Nutrition

Serving: 1serving | Calories: 81kcal | Carbohydrates: 8g | Protein: 0.3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 27mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 162IU | Calcium: 7mg | Iron: 0.2mg

This post was originally published February 14, 2014. It has been updated in format and with pictures on November 17, 2023.

The post Peanut Butter Toffee appeared first on 365 Days of Baking.

These cookies are easily customizable – add in some chocolate chips or drizzle with melted chocolate for an extra indulgent twist. Whip up a batch of these cookies in no time and enjoy a delicious treat without the fuss. They’re similar to your favorite Rice Krispies treats and just as quick to make.

I absolutely love a recipe that’s been around for years. You know, the ones like Grandma used to make – Italian Bread, Three Bean Salad, Crockpot Spareribs, her Griddle Cakes (aka BEST Pancakes EVER!! – YUM!), and others.

They are tried and true recipes, the ones that have been around for generations. That’s because people have made them and loved them again and again. They’re a wonderful thing—relics, in a way, and ones we can pass on to future generations.

This recipe for no-bake cookies is just that.

While I’ve never even had a Cornflake Cookie, I knew I had to give this recipe a shot since I’ve seen them around for years.

Only Five Simple Ingredients Needed

Here are the ingredients you will need to make these easy peanut butter cornflake cookies:

• 6 cups of Corn Flakes, of course. They wouldn’t be Cornflake Cookies without this!
• 3 tablespoons Butter – salted or unsalted, but I prefer salted.
• 10 ounces Marshmallows – NO Corn Syrup to boil, folks!! And yes, I know, there usually IS corn syrup in marshmallows. I use miniature marshmallows because they’ll take less time to melt.
• ½ cup creamy Peanut butter –natural peanut butter or chunky peanut butter would work as well.
• ½ teaspoon pure vanilla extract – yes, you can use vanilla extract if you’re not using the pure, but PLEASE don’t use the imitation! It really does make a difference, and you aren’t doing yourself a favor even if you are saving a few pennies.

How to make Peanut Butter Cornflake Cookies

Here’s how to make this no-bake cookie recipe:

1. Melt butter in a large pot over medium heat. I highly recommend using a non-stick pot. For years, and I do mean YEARS, I used just a regular pot to make various Rice Krispies treats like this one. FINALLY, I bought a non-stick pot, and it seriously changed my life. No joke.
2. After the butter melts, pour in the marshmallows and continue stirring until melted. Add the peanut butter and vanilla and mix until smooth.
3. Pour in the cornflake cereal and stir until the peanut butter mixture is well combined.
4. Using a tablespoon or a small cookie scoop, place scoops of the mixture onto a cookie sheet lined with parchment paper.
5. Allow the cornflake cookies to cool completely to room temperature and harden.

Tips for Making the Perfect No-Bake Peanut Butter Corn Flake Cookies

• When mixing the peanut butter and marshmallows, make sure they are fully combined. This will ensure that the cookies hold together well.
• Be gentle when folding in the cornflakes. You don’t want to crush them, as the texture is important for the final product.
• If the mixture seems too sticky, you can add more cornflakes until it reaches the desired consistency.
• Use a cookie scoop or spoon to shape the cookies for a more uniform look. Spray it with nonstick cooking spray so the cookies will slide out easily!

Variations on no-bake Cornflake Cereal Bars

These easy  cornflake cookies are delicious on their own, but if you’re feeling adventurous, here are some variations to try:

Chocolate Peanut Butter Cornflake Cookies: Add in some chocolate chips for an extra indulgent twist.

Melted chocolate: Add a drizzle of melted chocolate for an even more decadent treat.

Almond butter: Swap out the peanut butter for almond butter for a different flavor.

Serving and Storing No-Bake Cornflake Cookies

This easy dessert is a great choice for the holiday season; serve them at parties or box some up for a cookie swap. Of course, you can make this simple cookie recipe any time of year. Serve them with a cup of coffee, tea, or milk!

Store these chewy cookies in an airtight container at room temperature for 2-3 days or in the fridge for a week. If you have more than one layer of cookies to store, put down layers of wax paper in between to prevent cookies from sticking together.

Can you freeze these Peanut Butter Cornflake Cookies?

Yes, cornflake cookies freeze well! Place them in a single layer in a freezer-safe container and freeze for up to 3 months. Thaw overnight before serving.

Looking for more easy, no-bake recipes?

My most popular no-bake desserts are dream bars. Chocolate Peanut Butter Dream Bars are the ones that started it all. Similar to a Lush Dessert recipe, it’s comprised of layers that make every bite absolutely delicious.

If strawberries are your thing, then the Strawberry Cheesecake Dream Bars have your name written all over them. They’re delicious all year round, but we especially enjoy them when spring and summer hit.

Check out all my dream bars here.

Another very popular no-bake dessert is this No-Bake Lemon Cheesecake. This sweet, tangy dessert is perfect for a hot summer day when you want something refreshing.

Looking for a no-bake snack? Then these No-Bake Rice Krispies Granola Bars and No-Bake Peanut Butter Energy Bites need to be in your pantry. Each is full of flavor, and the whole family will enjoy them!

Happy baking (or NON-baking, in this case! 😉 haha)!

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No Bake Peanut Butter Cornflake Cookies

These chewy no bake Peanut Butter Cornflake Cookies are an easy dessert with few ingredients. Plus, they're better than what Grandma used to make because there's NO corn syrup to boil. Shhh…we won't tell! With only 5 ingredients and minutes to make, the family will love how quickly they'll be enjoying them.

Course Dessert

Cuisine American

Keyword Cornflake Cookies

Prep Time 15 minutes minutes

Set Time 15 minutes minutes

Servings 40 cookies

Calories 64kcal

Author Lynne Feifer

Ingredients

• 3 tablespoons butter
• 10 ounce miniature marshmallows
• ½ cup creamy peanut butter
• ½ teaspoon pure vanilla extract
• 6 cups corn flakes

Instructions

• In a large pot, over medium low heat, melt the butter.
• Pour the marshmallows into the pot and stir until completely melted.
• Add peanut butter and vanilla and mix until thoroughly combined and peanut butter has melted. Turn off heat.
• Pour in the cornflakes and with a rubber spatula, mix until thoroughly coated.
• Using a tablespoon or small cookie scoop, place scoops of mixture onto a cookie sheet and form into a mound.
• Allow cookies to cool and harden for at least 15 minutes before serving.

Nutrition

Serving: 1g | Calories: 64kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 59mg | Potassium: 28mg | Fiber: 1g | Sugar: 5g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

This post was originally published May 27, 2020. It has been updated in format and with pictures on November 10, 2023.

The post No Bake Peanut Butter Cornflake Cookies Recipe – NO Corn Syrup to Boil appeared first on 365 Days of Baking.