No Bake Chocolate Peanut Butter Crispies (Vegan)

I'm already slacking with my blog again. Honestly, it's because I'm stressed with school. I've had a lower eyelid twitch on my left eye for the past two and a half weeks that has become more than a little bothersome. However, being stressed is about the worst excuse I could possibly give for not posting because there are only two things that de-stress me: working out and baking. Unfortunately (or fortunately for my waist line?) I have been doing the former.

Anyways, these no bake treats are quite simple to whip up, and it could be reasoned that they are somewhat healthy as they contain only "good" fats- coconut and peanut butter. But, at 200 calories apiece I wouldn't go eating the entire batch :P!

As soon as I saw this recipe over on Oh She Glows, I knew it would be a vegan dessert that even my animal-product-loving boyfriend would devour. I basically just showed him the photo on Angela's blog, without telling him that it included ingredients that make him cringe like almond milk and brown rice syrup, and he was sold. He immediately went to the grocery store and bought me the cocoa powder and dark chocolate chips that I lacked in the pantry. (He still doesn't know they were vegan!)

These crispies were quick to make; the only hard part was waiting for them to firm up in the freezer. The homemade chocolate peanut butter topping makes the bars absolutely decadent and deliciously rich. I recommend serving these with One Ingredient Banana Soft Serve for the ultimate combo of chocolate, peanut butter, and banana. (If you haven't heard of this amazing creation storming the blog-o-sphere yet, it is simply frozen bananas whipped in a food processor, NOT blender, until a super creamy ice cream consistency. It literally is EXACTLY like soft serve, you won't believe it. I also suggest you try the banana soft serve with some of the extra chocolate peanut butter blended in :D)

No Bake Chocolate Peanut Butter Crispies

recipe slightly adapted from here

makes 16 bars

ingredients:

• 1/2 cup natural peanut butter
• 1/2 cup brown rice syrup
• 2 tsp pure vanilla extract
• 1/4 cup unsweetened vanilla almond milk
• 1/2 cup sifted cocoa powder
• 1/2 tsp salt
• 3 cups crisp rice cereal
• 1/4 cup chopped roasted peanuts
• 3/4 cup warm Dark Chocolate Peanut Butter (recipe below)
• 1/2 cup non-dairy dark chocolate chips
• shredded, unsweetened coconut

1. Line an 8-inch square baking dish with 2 sheets of parchment paper (one going each way).
2. In a large saucepan melt together the peanut butter, rice syrup, vanilla, and almond milk over medium-low heat, stirring to combine. Slowly add in the cocoa powder and salt and stir to combine. Pour in the rice cereal and remove from heat. Stir to completely coat the cereal.
3. Spread the mixture into your lined baking dish. Using a sheet of wax paper, press it down evenly.
4. Place in the freezer for 10 minutes to firm up. (Now is a food time to make the chocolate peanut butter if you haven't already.)
5. Remove dish from freezer and pour the chocolate peanut butter over the firm cereal mixture. Spread it around so it coats evenly.
6. Sprinkle the dark chocolate chips and shredded coconut over the top of the bars.
7. Place in the freezer for 45 minutes to an hour to set up. Remove from freezer, cut, and serve! (Store bars in the fridge.)

Dark Chocolate Peanut Butter

recipe from here

ingredients:

• 1 cup natural peanut butter
• 1/2 cup non dairy dark chocolate chips
• 1 tsp coconut oil
• salt, to taste

1. Melt the chocolate chips and coconut oil together in the microwave fro 30 to 60 seconds.
2. Stir the chocolate mixture and salt into the peanut butter until combined.

Dark Chocolate Peanut Butter Banana Bread

If you haven't noticed yet, chocolate and peanut butter are two of my very favorite flavors; however, when combined, the flavor produced may just be the best flavor ever. Add some banana in there and you have a combination that can only be described as sensational!
Sugar Plum is quickly becoming my very favorite blogger. All of her recipes are right up my alley and have yet to disappoint! This Chocolate-Peanut Butter Banana Bread of hers is extraordinary!
There is a one-two punch of peanut butter in this bread- first you have the actual peanut butter itself mixed in the batter, and then you have delicious gems of peanut butter chips throughout!
I recommend eating this banana bread nice and warm out of the oven with a tall glass of ice cold milk. You could even spread a little butter on your piece so it gets all melty and seeps down into the bread- mmm, sinful yet oh-so-satisfying!

Dark Chocolate Peanut Butter Banana Bread

recipe from here

ingredients:

• 2 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/3 cup dark chocolate chunks + more for sprinkling
• 1/3 cup peanut butter chips + more for sprinkling
• 2 rather ripe bananas
• 3/4 peanut butter (I used a mixture of creamy and chunky)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/2 cup milk
• 1/4 cup unsweetened cocoa powder

1. Preheat oven to 350 degrees. Butter and flour a 9-inch loaf pan and set aside.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir in the chocolate chunks and peanut butter chips so they are coated.
3. In the bowl of an electric mixer fitted with a paddle attachment, beat together the bananas and peanut butter until creamy. Add in the sugars and beat for an additional minute or two. Add in the eggs and vanilla and beat until combined. Reduce the mixer speed to low and alternately add in the flour mixture and the milk- beginning and ending with the flour.
4. Pour half of the batter into another bowl and beat in the cocoa powder.
5. Alternately add spoonfuls of each batter to the prepared pan. Swirl a butter knife through the batter to create a marbled effect. Sprinkle the top with more chocolate chunks and peanut butter chips.
6. Bake for 60-65 minutes or until a toothpick inserted into the center comes out with moist crumbs attached.

Triple Chocolate Peanut Butter Brownies

Guys, someone needs to stop me. I am addicted to brownies (1 2). Is there a brownie helpline I can call? This is not good for my waistline, not good at all. Please send help!
However, it is absolutely glorious for my taste buds. These brownies can only be described as outrageous. Nothing should be allowed to taste this good; these babies are downright sinful! They include both dark chocolate and semisweet, but where is the third type of chocolate to complete the trifecta? In the peanut butter! Yes. I've had a mostly finished off jar of white chocolate peanut butter chillin' in my pantry for the past year. It's a bit too sweet for the typical PB&J, but it's absolutely perfect in these brownies! Peanut butter and chocolate are just one of those classic combos that I can't get enough of. Oh and by the way, this is the first time I have used peanut butter chips because I am obviously some kind of fool, but OH. MY. GOSH. They are like the creamy insides of Reese's Pieces!
These are fudgy brownies, NOT cakey. Cakey brownie lovers might as well leave now because you're so not welcome here *points to the door* (Juuust kidding! ...or am I?!), but fudgy brownie lovers, get in your kitchens and bake these on the double and then prepare to be in complete and utter awe.


I made these for my boyfriend's curling league, and let me just tell you- someone else happened to bring brownies too, and theirs just sat there all sad while mine were gobbled up in no time at all :D.

Triple Chocolate Peanut Butter Brownies

recipe generously adapted from here

makes 16 brownies 

(or 32 if you cut the little squares in half creating triangles like I later did!)

ingredients:

• 1 cup all-purpose flour
• 3 tbsp Dutch-processed cocoa powder (you can use regular unsweetened if you have it on hand)
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup (1 stick) unsalted butter)
• 4 ounces dark chocolate
• 1 cup granulated sugar
• 1/3 cup White Chocolate Wonderful Peanut Butter (of course you could use regular peanut butter, but then they would only be double chocolate peanut butter brownies)
• 2 large eggs
• 1 tsp vanilla paste (or extract)
• 1/4 cup peanut butter chips
• 1/4 cup semisweet chocolate chips

1. Preheat oven to 375 degrees. Grease an 8x8 inch square baking dish and line with parchment paper; grease the paper too. Set aside.
2. In a medium-sized bowl, combine the flour, baking powder, cocoa powder, and salt. Set aside.
3. In a small sauce pan, melt the butter over medium heat. Remove from heat and stir in the chocolate until melted.
4. In the bowl of an electric mixer fitted with a paddle attachment, beat together the melted chocolate/butter and sugar for a couple of minutes. Add in the eggs, vanilla, and peanut butter. Beat until combined. Reduce the mixer speed to low and add in the flour mixer. Beat until just combined.
5. Scrape the batter into the prepared baking dish and smooth the top. Sprinkle the peanut butter chips and chocolate chips over the top.
6. Bake for about 20-30 minutes or until the edges are puffed and the center looks set. Do not overbake (like I may have done just a weence, shhh)!
7. Cool completely before slicing. It's best to refrigerate them first and then slice (I, personally, think).

Chocolate Peanut Butter Marble Cake

It's been awhile! I have been wanting to bake for weeks, but I couldn't find anytime with school.

Though I didn't have any special occasion, I decided I really wanted to bake a cake (must be all that pent up baking desire, hah). I found this awesome recipe for a chocolate peanut butter cake, and that being one of my all-time favorite flavor combinations, it was settled- plus it helped that I had every ingredient on hand.

Oh. My. Goodness. This cake is easily one of the best things that I have ever put in my mouth! The frosting is honestly out-of-this-world- so creamy and luxurious, yet somehow still light and fluffy! I ate a good 1/4 cup of it while frosting the cake- be careful with this stuff guys... It's dangerously addictive. The actual cake itself is definitely something to behold on its own. It's soft but not too crumbly, and the peanut butter cake and chocolate cake mix together to form a heavenly, familiar combo.

Basically what I'm saying is that you simply must make this cake to truly grasp the pure ecstasy that is this dessert- you don't even need a holiday or occasion to make it; I didn't! 
(By the way, you are DEFINITELY going to want a glass of milk handy while chowing down on this.)

Chocolate Peanut Butter Marble Cake

recipe by Sugar Plum

makes 10 servings

ingredients:

cake:

• 2 1/4 cups cake flour
• 2 1/4 tsp baking powder
• 1/2 tsp sea salt
• 3/4 cup unsalted butter, at room temperature
• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 3/4 cup milk (I used 2%)
• 1/2 cup creamy peanut butter
• 2/3 cup semi-sweet chocolate chips, melted

frosting:

• 2/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 3 tbsp unsweetened cocoa powder (I used Dutch-processed because that's what I had on time)
• scant 1/4 tsp sea salt
• 1 cup milk (I used 2%)
• 1 cup unsalted butter, at room temperature
• 1 cup semi-sweet chocolate chips, melted

• bag of mini chocolate chips to garnish

For the cake:

1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside.
2. In a medium-sized bowl, combine the cake flour, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar for about 5 minutes. Add in the eggs and vanilla and beat until combined.
4. Reduce the mixer speed to low and alternately add in the flour mixture and milk, beginning and ending with the flour.
5. Remove half of the batter and place in another bowl. Beat the peanut butter into one half, and the melted chocolate into the other half.
6. Pour the peanut butter mixture into half of each prepared pan, then divide the chocolate mixture between the other sides of the pans. Using a butter knife, swirl the batters together. There's no "right" way, so have fun!
7. Bake the cakes for 35 minutes or until a toothpick inserted comes out clean (mine took 32 minutes). Cool for about 10 minutes before turning the cakes onto a wore rack to cool completely.

For the frosting:

1. In a small saucepan, whisk together the sugar, flour, cocoa, salt and milk. Bring the mixture to a boil, whisking frequently. Boil for about 1 minute until thickened. Remove the pan from the heat and strain the mixture (with a sieve) into a small bowl and then cool completely. I just popped mine in the freezer for a bit.
2. Beat the butter in a medium-sized bowl until creamy. Add in the cooked flour/cocoa mixture and beat until combined. Finally add in the melted chocolate and beat until combined.
3. Spread the frosting onto the cake layers. I added some mini chocolate chips in between the two layers, and then pressed some onto the sides of the cake- it added a great crunch!

*This cake is much easier to slice after a trip to the fridge!

Salty-Sweet Granola "Clusters"

Tastespotting didn't like the "composition" of this photo :(

Yes, I had originally set out to make granola bars. Some tasty, easily portable, better-than-the-store-bought snack bars (by the way I just mistakenly typed "bras" which is definitely not the same, ha ha). Well, things didn't go exactly to plan, though, to be fair, I don't think it was the recipes fault (although many others who tried the recipe complained of the same thing). You see, I was supposed to wait until the baked bars were completely cooled before cutting them. I assumed, like the others who had this little mishap I'm sure, that cooled for 45 minutes to slightly warmed was equivalent to "completely cooled." -Sigh- And so I am sure this was my mistake, and had I waited longer these would have cut without shattering.
Well anyways, despite my "issues," this granola was soooo good! I LOVED the honey/peanut butter binding mixture. These bars were also pretty salty which complemented the naturally sweet dried fruit extremely well.
I highly recommend making these bars, only, unlike me, be sure to wait until they are COMPLETELY cooled. I would wait a couple of hours at least; it's better to be safe than sorry.

As you can see, they are somewhat bar shaped, but there was a lot of crumbling.

Salty-Sweet Granola Bars... or "Clusters"

recipe adapted from here

ingredients:

• 2 1/2 cups rolled oats
• 1/2 cup desiccated coconut, unsweetened
• 1/2 cup pepitas
• 1/4 cup flax seeds
• 1/4 cup sesame seeds
• 1 cup whole cashews
• 1 tsp sea salt
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/4 cup raw honey
• 1/4 cup natural peanut butter
• 1/4 cup brown sugar
• 1/2 cup dried cranberries
• 1/2 cup dried currants

Before and after roasting!

1. Preheat oven to 325 degrees. Line both a baking sheet and an 8 or 9 inch square baking dish with parchment paper.
2. Combine the oats, coconut, seeds, and nuts and spread out evenly on the baking sheet. Bake for 15 minutes, stirring halfway through. 
3. In a small sauce pan, combine the sugar, salt, honey and peanut butter over medium-low heat. Stir until the sugar is dissolved and then reduce the heat to low until the nuts/seeds are done toasting.
4. In a large bowl, mix together the toasted nuts/seeds/coconut, the dried fruit, and the honey/peanut butter mixture with a wooden spoon.
5. Spread the mixture into the square baking dish. With a piece of wax paper, press down on the granola to create a smooth, even surface.
6. Bake the granola for 30 minutes. Remove from oven and let cool COMPLETELY. Cut with a very sharp knife and store in an airtight container.

 Makes 16 bars at 195 calories each.