peanut butter

Chocolate Peanut Butter Babka

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

We’re nearly halfway through #monthofchocolate, and just the thought it all being over soon is kind of devastating to my spirit. I get more excited about serving up chocolatey stuff throughout February, and to think that we’ve completed as much as we have to look forward to makes me want to extend this whole shebang an additional month. Any of y’all in support of that?

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

Chocolate Peanut Butter Babka

Today’s recipe for chocolate peanut butter babka is really special. Sometimes I get in a baking slump and find myself lacking inspiration or motivation to get in the kitchen and create. I reach for the same recipes and lean on bland, unimaginative methods and ingredients in order to not fail. That’s totally lame, right?

Full transparency- I am guilty of being that person who hesitates to try something new because it’s scary for things to not work out and feel like a flop. I recognize that I’ve hidden that tendency over the years with an, “I have it all together” facade, so I’ve really been making a conscious effort to make choices based on my desires instead of resorting to operating out of fear. I’m definitely a work in progress (but thank God we’re not finished products, right?), and I hope that you readers will keep sending me emails and messages asking about new recipes and techniques. You guys kinda force me to throw caution to the wind and go for it, which I love and appreciate more than you know.

Thank God we’re not finished products, right?

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

This chocolate peanut butter babka is one of those things. I don’t claim to be a terrific bread baker or have an extensive knowledge of Jewish baked goods. Putting in the time (and it takes some time, y’all!) to make the dough, let it rise, braid the loaves, and bake the bread just seems like a lot in my brain when it’d be a whole lot easier to buy fancy pastries from the store or make the same old batch of cookies. But we’re going for it, right? We are going to be those people who jump in and achieve something new! So while this chocolate peanut butter babka is definitely a stretch for my baking know-how and efforts, I’ve found the yield is rewardingly worth it and I think you’ll think so too.

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

Making the Babka

To make this chocolate peanut butter babka, you need to throw all of your old bread making know-how out the window and prepare to learn something new. While the dough is rather similar to the brioches and other braided loaves we’ve made in the past, the filling and the braiding technique is super unique. The dough, made with eggs and loads of butter, is rich and sweetened, yet still strong enough to hold a hefty filling. The rising process is similar to other breads, and once our dough is made we can let it rest in a covered bowl for some time before it gets an overnight chill in the fridge.

I can already hear some of you protesting- you probably wanted to make this in a flash or on a whim. Unfortunately, this is not that bread. The babka dough develops in flavor throughout it’s duration in the fridge and the soft, moist dough also firms up substantially so that it can be rolled out thin, filled with heavy chocolate, and then manipulated into the pretty braid we’re on the hunt for. You can put together the dough after supper, let it rest in the fridge, and then bake it first thing in the morning. Totally worth the wait.

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

The Filling

The filling here is a mixture made up of butter, chocolate, cocoa powder, and peanut butter. We melt it all down to allow it to come together and wait for it to cool down enough to spread on the dough. If you put hot filling on your dough you’ll wind up with a melty, slumpy mess; after waiting all night for the dough to chill out it’d be a major bummer to blow it here. Just wait until the filling is room temp before you start filling your dough, okay?

Spread half of your filling on each half of rolled out dough and then roll the dough with quick fingers into a tight spiral.  If the dough is super cold your filling will start to firm up quickly and become more difficult to manipulate. Work quickly! Pinch the end edges together to seal in the filling and then use a sharp knife to cut the dough in half down the length of the roll. Quickly twist the two pieces around each other until you’ve braided the length of the dough. Next, barely tuck the ends under to fit the loaf into your prepared pan. Repeat this whole process with the second loaf and allow them both to rise in a warm spot in your kitchen.

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

How to Serve Babka

After baking, these loaves are golden with little spirals of chocolate twisting over the tops and insides of each slice. Allow the bread to cool some before you dive in and reheat any room temperature pieces before consuming. Even though this bread is loaded with butter and sweets,it tastes best lightly toasted with a schmear of fresh butter.

This brings me to my most exciting news. Today’s post (and a few more over the next couple of months!) is sponsored by Kerrygold! Kerrygold has long been my go-to butter of choice for making treats that require excellent, high-quality ingredients. Things like my danishes, cinnamon bread, and pie crusts taste substantially better when a high-quality fat is used. Obviously, getting the chance to work with Kerrygold is an actual dream come true. This chocolate peanut butter babka benefits from the real ingredients and high-fat percentage in Kerrygold Unsalted Butter; that extra schmear of melty goodness on lightly toasted slices has no comparison. It’s just plain delicious.

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

Keep your eyes peeled for more over-the-top baked goods made with Kerrygold products over the next few months! I’m really excited about how beautiful these chocolate peanut butter babka loaves turned out. I think that extra bit of go-get-em was totally worth it. Give this recipe a try and let me know what you think! Happy baking and happy weekend, friends!

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

If you like this chocolate peanut butter babka you should try:

Cinnamon Swirl Bread

Peppermint Bark Bread

Orange Swirl Bread

Raisin Swirl Bread

Chocolate Sweet Rolls

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Chocolate Peanut Butter Babka

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This chocolate peanut butter babka is a dessert-like bread with a rich swirled filling and loads of flavor! Learn how to make it today!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 480
  • Yield: 2 Loaves
  • Category: Bread

Ingredients

For the dough:

  • 1 cup (240 gm) milk, lukewarm
  • 21/4 teaspoons active dry yeast
  • 1 large egg plus one large egg yolk
  • 4 cups (560 gm) all-purpose flour
  • ½ cup (100 gm) sugar
  • 2 teaspoons salt
  • 10 tablespoons (140 gm) unsalted butter (I use Kerrygold), at room temperature

For the peanut butter filling:

  • 1 cup semisweet chocolate chips
  • 10 tablespoons (140 gm) unsalted butter
  • ½ cup creamy peanut butter
  • ¾ cup confectioner’s sugar
  • 1/3 cup cocoa powder
  • 1 egg, beaten for egg wash

For the syrup (optional):

  • ½ cup (100 gm) sugar
  • ½ cup (120 gm) water

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large dough, sprinkle the yeast over the milk and allow to dissolve, about five minutes. Add the egg and egg yolk and beat on medium speed for 2 minutes. Add the flour, sugar, and salt and beat on low to combine. Once combined, continue beating for an additional 5 minutes. With the mixer on low, add the butter 1 tablespoon at a time until combined and then beat on medium speed for 3 minutes. If your dough is extremely sticky and doesn’t stretch some away from the wall of the bowl, sprinkle in another 2 tablespoons or so of all-purpose flour. The dough will be loose and wet but should hold its shape decently. Once combined well put the dough into a large, lighty greased bowl and cover with plastic wrap. Allow it to rest for an hour. After an hour, dump the dough out onto a lightly floured surface and divide into two equal-sized pieces. Gently work each piece into a flat square. Place a sheet of parchment or Silpat on a baking sheet and grease it with baking spray. Place both squares of dough on the parchment, cover the sheet with plastic wrap, and allow the dough to rest in the fridge overnight.

To prepare the filling:

  1. When ready to shape your loaves, combine the chocolate chips and butter in a small saucepan over low heat. Stir regularly until melted and smooth. Add the peanut butter and stir to combine. Add the confectioner’s sugar, cocoa powder, and salt and stir to combine. Allow to cool to just above room temperature.

To shape the loaves:

  1. When the filling is nearly cooled, spray two loaf pans with cooking spray and line the long sides and bottom with a piece of parchment paper. Roll one piece of dough out onto a floured surface into a 13”x16” rectangle. Spread half of the cooled filling in a thin layer over the top of the dough. Starting at one of the short ends, roll the dough up tightly and then pinch the end to the roll to seal. Use a sharp knife to cut down the length of the center of the dough log into two pieces. Twist the two pieces around each other into a spiral and then place the wrapped loaf in one of the prepared pans. Repeat the process with the second piece of dough. Cover the pans week and allow the loaves to rise in a warm spot in your kitchen, about 1-1/2- 2 hours.

To prepare the syrup (optional):

  1. Combine the sugar and water in a small saucepan. Bring to a gently boil over medium heat, stirring occasionally, until the sugar has dissolved. Set aside while you bake your loaves. This can be made and refrigerated in advance as well.

When ready to bake:

  1. Preheat the oven to 350 degrees. Brush each loaf with a thin layer of lightly beaten egg. Place in the preheated oven to bake for about 40 minutes or until the top is golden and the inside registers at 180 degrees F. Remove the loaves from the oven and use a thin skewer or cake tester to poke tiny holes all over the loaves. Pour or brush the syrup over top (optional) or each loaf. Allow to cool slightly in the pan and then continue cooling completely on a cooling rack.

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This post has been sponsored by Kerrygold. Thank you for supporting brands that make Wood and Spoon possible.

Peanut Butter Caramel Pretzel Chocolate Chip Cookies

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

Today’s recipe has zero shame. This is the kind of over-the-top cookie that might feel like a little much to some people, but to me, it’s drool-worthy. I’m 100% Team Salty Sweet and these peanut butter caramel pretzel chocolate chip cookies hit the nail on the head of every flavor I want in a dessert. I think you’re going to love them too, so let’s talk about how to make them.

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

Peanut Butter Caramel Pretzel Cookies

We start by stirring melted butter and peanut butter together until smooth. Add in the sugars and stir until creamed well. Next comes the eggs and vanilla extract followed by the dry ingredients- flour, salt, and leavening. When it’s all well combined, stir in the bits of pretzels, chocolate chunks, and caramel chips until everything is combined. Scoop rounds of dough (I use this cookie scoop!) and top each one with a pretzel twist or a few broken crumbs, allowing them to bake until the edges are set.

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

A Few Notes:

These peanut butter caramel pretzel chocolate chip cookies are chewy, barely taste of peanut butter, and have a sweet and salty balance that is to die for. The salty pretzels and peanut butter offset the sweet caramel bits and chunks of chocolate that ooze throughout, and they stay delicious for several days after making. A few things to note on the ingredients: First, be sure you’re using the mini salted pretzels. It doesn’t matter if they’re the sticks or the twists, but don’t use the giant pretzel rods, okay? Second, for the caramel chips, we really mean caramel chips. Not giant caramel chews or mini baking bits that you use for melting. Finally, use whatever chocolate here that you prefer. You can sub in chocolate chips as well, but I like the difference in texture and look a chopped bar adds. I use 70% chocolate baking bars here.

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

Over the next coming weeks you’ll have a multitude of opportunities to bake and share cookies. After all, Christmas gatherings, class parties, and little festive plates set out for Santa and his reindeer really only beg for one thing. These peanut butter caramel pretzel chocolate chip cookies will be the showstoppers of them all. Equal parts beautiful and delicious, these cookies are unique yet entirely a crowd-pleasing option that everyone will jump for. Give them a try during your weekend baking and let me know what you think! Happy Friday, y’all!

If you like these peanut butter caramel pretzel chocolate chip cookies you should check out:

Pretzel Millionaire Bars

Espresso Caramel Thumbprint Cookies

Peanut Butter Chocolate Chunk Cookies 

Brookies (Brownie Cookie Bars) 

Toffee Espresso Chocolate Chip Cookies

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Peanut Butter Caramel Pretzel Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

These peanut butter caramel pretzel chocolate chip cookies are chewy treats loaded with sweet and salty favorites!

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 30
  • Category: Dessert

Ingredients

  • 3/4 cup (170 gm) unsalted butter
  • ½ cup creamy peanut butter
  • 11/2 cups (300 gm) light brown sugar
  • ½ cup (100 gm) sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 23/4 cups (385 gm) all-purpose flour
  • 11/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 11/2 teaspoons salt
  • 8 ounces dark chocolate, chopped
  • 1 cup (170gm) caramel baking chips
  • ½ cup crushed pretzels, plus more larger pieces for sticking on top of your cookies, if desired

Instructions

  1. Preheat the oven to 350 degrees. Line two pans with parchment paper or silicone baking mats.
  2. Melt the butter over medium heat on the stove. Stir regularly and remove the pan from heat immediately once all is melted. Pour into a large mixing bowl and whisk in the peanut butter. Add the brown sugar, sugar, and vanilla extract, stirring to combine. Add the eggs and whisk to incorporate.
  3. Add the flour, baking powder, baking soda, and salt to the mix immediately and fold to combine. Don’t waste a lot of time as the mixture will be harder to work with as it sits and cools. Fold in the chocolate, caramel chips, and pretzels.
  4. Scoop 1-1/2 tablespoon-sized scoops (I use a large cookie scoop) of dough on the baking sheets about 2 inches apart. Roll the dough in your hands to smooth and stick random pretzel chunks on the top of the dough balls if you want visible pieces after baking. Bake in the preheated oven 10-11 minutes or until the edges are set. Allow to cool briefly before eating!

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YOU NEED TO KNOW: How to Make Ganache (and Homemade Chocolate Truffles!)

You Need to Know How to Make Ganache and Homemade Chocolate Truffles by The Wood and Spoon Blog by Kate Wood. This simple tutorial will teach you the ins and out of preparing ganache from bittersweet , milk, semisweet, dark, or white chocolate. From there, learn to make a few different types of truffles including coconut, orange, coffee, peppermint, hazelnut, Nutella, peanut butter, and sea salt. This recipe and how to will teach you how to make pourable glaze, whipped, thick and fudgy filling ganache, and more. Find the recipe and learn how to make homemade candy for Valentine's Day on thewoodandspoon.com

There are a few recipes that every home baker needs to know like the back of their hand. Ganache, with only two ingredients and two steps to create it, is one of a few baking fundamentals that can elevate homemade dishes to sweet, chocolatey bliss. Despite its simplicity, ganache often scares bakers away from attempting to make it themselves at home. Today, in an effort to conquer this Everest, we are going to cover the basics on ganache so that you can create decadent, chocolate dishes with ease from here on out. We’re also going to learn how to make 4 different types of homemade chocolate truffles from a single ganache base, so if you’re interested in making some treats for your valentine (or yourself, no judgement here!), this is a post you’ll want to listen in on. Let’s get started!

You Need to Know How to Make Ganache and Homemade Chocolate Truffles by The Wood and Spoon Blog by Kate Wood. This simple tutorial will teach you the ins and out of preparing ganache from bittersweet , milk, semisweet, dark, or white chocolate. From there, learn to make a few different types of truffles including coconut, orange, coffee, peppermint, hazelnut, Nutella, peanut butter, and sea salt. This recipe and how to will teach you how to make pourable glaze, whipped, thick and fudgy filling ganache, and more. Find the recipe and learn how to make homemade candy for Valentine's Day on thewoodandspoon.com

What Is It?

Ganache is the mixture of warmed cream and chocolate. It can be used to glaze, fill, coat, or whip into baked goods and desserts. Ganache can take on a variety of forms depending on the cream to chocolate ratio; the concentration and preparation of these two ingredients will alter the final product.

You Need to Know How to Make Ganache and Homemade Chocolate Truffles by The Wood and Spoon Blog by Kate Wood. This simple tutorial will teach you the ins and out of preparing ganache from bittersweet , milk, semisweet, dark, or white chocolate. From there, learn to make a few different types of truffles including coconut, orange, coffee, peppermint, hazelnut, Nutella, peanut butter, and sea salt. This recipe and how to will teach you how to make pourable glaze, whipped, thick and fudgy filling ganache, and more. Find the recipe and learn how to make homemade candy for Valentine's Day on thewoodandspoon.com
The three different types of ganache, photographed just after being mixed together.

How Do You Make It?

All ganaches begin by heating heavy whipping cream until hot but not boiling. The warm cream is poured over finely chopped chocolate and allowed to rest for a few minutes. Once the chocolate has melted enough to be stirred into the cream. When combined, the chocolate and cream transform into a smooth and rich liquid that we know as ganache.

You Need to Know How to Make Ganache and Homemade Chocolate Truffles by The Wood and Spoon Blog by Kate Wood. This simple tutorial will teach you the ins and out of preparing ganache from bittersweet , milk, semisweet, dark, or white chocolate. From there, learn to make a few different types of truffles including coconut, orange, coffee, peppermint, hazelnut, Nutella, peanut butter, and sea salt. This recipe and how to will teach you how to make pourable glaze, whipped, thick and fudgy filling ganache, and more. Find the recipe and learn how to make homemade candy for Valentine's Day on thewoodandspoon.com

What Are the Different Types of Ganache?

The proportion of cream to chocolate will determine how viscous your final product will be. A higher cream:chocolate weight ratio will land you a more thin chocolate glaze. Likewise, a ganache with more chocolate than cream will result in a thick, fudgy texture. Here are three basic cream:chocolate ratios that you need to know.

You Need to Know How to Make Ganache and Homemade Chocolate Truffles by The Wood and Spoon Blog by Kate Wood. This simple tutorial will teach you the ins and out of preparing ganache from bittersweet , milk, semisweet, dark, or white chocolate. From there, learn to make a few different types of truffles including coconut, orange, coffee, peppermint, hazelnut, Nutella, peanut butter, and sea salt. This recipe and how to will teach you how to make pourable glaze, whipped, thick and fudgy filling ganache, and more. Find the recipe and learn how to make homemade candy for Valentine's Day on thewoodandspoon.com

1:1 – One part cream to one part chocolate

Using the same weight of cream and chocolate will result in a thick fudge sauce consistency. When warm, this ganache can be poured thickly over cakes, breads, and ice cream. When chilled, the ganache can be used to fill cakes, pastries, and tarts. If whipped, this ganache ratio will transform into a hardening frosting that is perfect for cakes to be covered in fondant. You might remember this ganache from marble loaf pound cake .

You Need to Know How to Make Ganache and Homemade Chocolate Truffles by The Wood and Spoon Blog by Kate Wood. This simple tutorial will teach you the ins and out of preparing ganache from bittersweet , milk, semisweet, dark, or white chocolate. From there, learn to make a few different types of truffles including coconut, orange, coffee, peppermint, hazelnut, Nutella, peanut butter, and sea salt. This recipe and how to will teach you how to make pourable glaze, whipped, thick and fudgy filling ganache, and more. Find the recipe and learn how to make homemade candy for Valentine's Day on thewoodandspoon.com
1:1 Ganache after cooling for a bit.
1:2 – One part cream to two parts chocolate

Ganache will become thick and viscous as you increase the amount of chocolate to cream. The more chocolate, the thicker it will be. We will use this ratio later today to prepare homemade truffles, but you might remember a similarly rich ganache from the mint chocolate sandwich cookies.

You Need to Know How to Make Ganache and Homemade Chocolate Truffles by The Wood and Spoon Blog by Kate Wood. This simple tutorial will teach you the ins and out of preparing ganache from bittersweet , milk, semisweet, dark, or white chocolate. From there, learn to make a few different types of truffles including coconut, orange, coffee, peppermint, hazelnut, Nutella, peanut butter, and sea salt. This recipe and how to will teach you how to make pourable glaze, whipped, thick and fudgy filling ganache, and more. Find the recipe and learn how to make homemade candy for Valentine's Day on thewoodandspoon.com
2:1 ganache after cooling a bit.
2:1 – Two parts cream to one part chocolate

When warm, this ganache will be a thin, pourable glaze that can be used to coat baked goods, but when allowed to cool, this ganache ratio will whip into a light and fluffy frosting that will stay soft upon setting.

You Need to Know How to Make Ganache and Homemade Chocolate Truffles by The Wood and Spoon Blog by Kate Wood. This simple tutorial will teach you the ins and out of preparing ganache from bittersweet , milk, semisweet, dark, or white chocolate. From there, learn to make a few different types of truffles including coconut, orange, coffee, peppermint, hazelnut, Nutella, peanut butter, and sea salt. This recipe and how to will teach you how to make pourable glaze, whipped, thick and fudgy filling ganache, and more. Find the recipe and learn how to make homemade candy for Valentine's Day on thewoodandspoon.com
1:2 ganache before and after whipping.

What Else Do I Need to Know About Ganache?

There’s a few other things that will affect your final ganache. First: time and temperature. A warm, freshly made ganache will be a bit more loose than one that has been resting at room temperature or chilled overnight in the fridge. Given enough time and cool temperatures, all ganaches will firm up somewhat from their warm state. For example, if you’ve prepared a thick ganache with more chocolate than cream, you’ll find the ganache is pourable and saucy while warm, but will harden up to a firm, malleable consistency after some time in the fridge. Cold ganache will always be more firm than a warm one, so if you find that your final outcome is not as thick as you anticipated, it may be that you just need to let it rest a bit more.

You Need to Know How to Make Ganache and Homemade Chocolate Truffles by The Wood and Spoon Blog by Kate Wood. This simple tutorial will teach you the ins and out of preparing ganache from bittersweet , milk, semisweet, dark, or white chocolate. From there, learn to make a few different types of truffles including coconut, orange, coffee, peppermint, hazelnut, Nutella, peanut butter, and sea salt. This recipe and how to will teach you how to make pourable glaze, whipped, thick and fudgy filling ganache, and more. Find the recipe and learn how to make homemade candy for Valentine's Day on thewoodandspoon.com

The type of chocolate that you choose to use will also affect your final ganache. While most recipes call for bittersweet or semisweet chocolate, ganache can be made with white or milk chocolate as well. The type of chocolate you choose will affect the flavor and texture of your ganache, so be sure to use chocolate that you would normally enjoy eating on its own.

Finally, ganache can be flavored with a few simple add-ins. Extracts, liquors, and even nut butters can be whisked into a warm ganache to to add flavor the the chocolate base. I’ll share a few simple variations below, but be sure to tell me if you have any favorites that I need to try!

You Need to Know How to Make Ganache and Homemade Chocolate Truffles by The Wood and Spoon Blog by Kate Wood. This simple tutorial will teach you the ins and out of preparing ganache from bittersweet , milk, semisweet, dark, or white chocolate. From there, learn to make a few different types of truffles including coconut, orange, coffee, peppermint, hazelnut, Nutella, peanut butter, and sea salt. This recipe and how to will teach you how to make pourable glaze, whipped, thick and fudgy filling ganache, and more. Find the recipe and learn how to make homemade candy for Valentine's Day on thewoodandspoon.com

Homemade Chocolate Truffles

Let’s be honest. There’s nothing sweeter than romance via chocolate on Valentine’s Day and no better way to share that love than by making homemade chocolate truffles. Now that you’ve mastered ganache, you can easily prepare 4 different homemade chocolate truffles to show love to your boo thang. Of course there’s a million other options, but here are a few rich candies to get started with:

Simple Chocolate Truffles

The gold standard for chocolate candies, these babies are the most basic form of truffle, prepared by scooping firm rounds of chilled ganache and rolling it in cocoa powder. These are perfect for the more-is-more kind of chocolate lover in your life.

You Need to Know How to Make Ganache by The Wood and Spoon Blog by Kate Wood. This simple tutorial will teach you the ins and out of preparing ganache from bittersweet , milk, semisweet, dark, or white chocolate. From there, learn to make a few different types of truffles including coconut, orange, coffee, peppermint, hazelnut, Nutella, peanut butter, and sea salt. This recipe and how to will teach you how to make pourable glaze, whipped, thick and fudgy filling ganache, and more. Find the recipe and learn how to make homemade candy for Valentine's Day on thewoodandspoon.com

Peanut Butter Chocolate Truffles

Here, peanut butter is stirred into the warm ganache before it’s chilled to a thick consistency. Once firm, simply scoop small mounds of chocolate to roll and refrigerate until cold. The chilled balls are then dipped in a coating of melted chocolate and sprinkled with chopped peanuts.

You Need to Know How to Make Ganache and Homemade Chocolate Truffles by The Wood and Spoon Blog by Kate Wood. This simple tutorial will teach you the ins and out of preparing ganache from bittersweet , milk, semisweet, dark, or white chocolate. From there, learn to make a few different types of truffles including coconut, orange, coffee, peppermint, hazelnut, Nutella, peanut butter, and sea salt. This recipe and how to will teach you how to make pourable glaze, whipped, thick and fudgy filling ganache, and more. Find the recipe and learn how to make homemade candy for Valentine's Day on thewoodandspoon.com

Dark Chocolate Truffles with Sea Salt

Simple, rich, and decadent are these truffles, made by preparing a dark chocolate ganache with the addition of sea salt. Once chilled, balls of ganache are dipped in dark chocolate, and a sprinkle of sea salt gives these little guys a sophisticated look with that sweet and salty taste.

You Need to Know How to Make Ganache and Homemade Chocolate Truffles by The Wood and Spoon Blog by Kate Wood. This simple tutorial will teach you the ins and out of preparing ganache from bittersweet , milk, semisweet, dark, or white chocolate. From there, learn to make a few different types of truffles including coconut, orange, coffee, peppermint, hazelnut, Nutella, peanut butter, and sea salt. This recipe and how to will teach you how to make pourable glaze, whipped, thick and fudgy filling ganache, and more. Find the recipe and learn how to make homemade candy for Valentine's Day on thewoodandspoon.com

Hazelnut Chocolate Truffles

Similar to the peanut butter truffles, these hazelnut truffles are made by stirring chocolate hazelnut spread into the warm ganache. I like to roll the chilled truffles in chopped hazelnuts, but certainly you could dip these in chocolate as well.

You Need to Know How to Make Ganache and Homemade Chocolate Truffles by The Wood and Spoon Blog by Kate Wood. This simple tutorial will teach you the ins and out of preparing ganache from bittersweet , milk, semisweet, dark, or white chocolate. From there, learn to make a few different types of truffles including coconut, orange, coffee, peppermint, hazelnut, Nutella, peanut butter, and sea salt. This recipe and how to will teach you how to make pourable glaze, whipped, thick and fudgy filling ganache, and more. Find the recipe and learn how to make homemade candy for Valentine's Day on thewoodandspoon.com

A Few Other Chocolate Truffle Filling Variations:

Boozy Truffles: Add 1 tablespoon of rum, bourbon, coffee or orange liqueur into the warm chocolate ganache recipe.

Vanilla Truffles: Add 3/4 teaspoon vanilla extract to the warm chocolate ganache. Roll the finished balls in powdered sugar.

Coconut Truffles: Add 1/2 teaspoon coconut extract to the warm chocolate ganache and roll the finished balls in toasted sweetened coconut.

Peppermint Truffles: Add 1/4 teaspoon peppermint extract to the warm chocolate ganache and roll the finished balls in crushed candy canes.

You Need to Know How to Make Ganache and Homemade Chocolate Truffles by The Wood and Spoon Blog by Kate Wood. This simple tutorial will teach you the ins and out of preparing ganache from bittersweet , milk, semisweet, dark, or white chocolate. From there, learn to make a few different types of truffles including coconut, orange, coffee, peppermint, hazelnut, Nutella, peanut butter, and sea salt. This recipe and how to will teach you how to make pourable glaze, whipped, thick and fudgy filling ganache, and more. Find the recipe and learn how to make homemade candy for Valentine's Day on thewoodandspoon.com

Ok, I’m Obsessed with Ganache. How Do I Get Started?!

Ganache and homemade truffles are one of the easiest recipes you’ll make all year. Once you know how to make a base ganache you can make a ton of different treats like peanut butter chocolate cheesecake, mint brownie ice cream cake, and pretzel millionaire bars. With Valentine’s Day just around the corner, you’ll be glad to have this technique in your pocket, and you honey booboo will be even more thrilled. Give these homemade chocolate truffles a try and let me know what you think! #MonthofChocolate will continue next week, so stay tuned for more milky cocoa goodness!

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Chocolate Ganache

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Making homemade ganache is simple and only requires two ingredients. Use some basic ratios to learn how to make the perfect ganache your recipe needs!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes

Ingredients

  • Dark Chocolate, finely chopped
  • Heavy Whipping Cream

Instructions

  1. Place the chocolate in a bowl and set aside while you prepare the cream.Warm the cream in a saucepan over medium-low heat until cream is hot and beginning to steam. Do not boil.
  2. Pour the warm cream over the chopped chocolate and cover the bowl tightly with plastic wrap. Allow it to rest about 5 minutes, and then use a spoon or spatula to stir the chocolate and cream together. If the chocolate is not completely melted you can microwave the chocolate and cream together in 15 second increments, stirring until the two have combined. 
  3. Allow the ganache to cool to your desired consistency. You can expedite this process by placing the bowl in the refrigerator. Stir it regularly to keep it uniform in consistency.

Notes

For a thick glaze/ cake or pie filling:

  • Use a 1:1 chocolate to cream ratio.
  • Weigh equal amounts of cream and chocolate. For example, you may use 2 ounces of heavy whipping cream and 2 ounces of chocolate to make 4 ounces of ganache.
  • If you plan to frost a cake with this ganache, allow it to cool and then whip with a paddle attachment until fluffy in the bowl of a stand mixer. 

For truffle thick ganache:

  • Use a 1:2 cream to chocolate ratio.
  • Weigh out double the amount of chocolate to cream. For example, you might combine 2 ounces of cream and 4 ounces of chocolate to make 6 ounces of truffle thick ganache. 
  • If you plan to use this ganache to make truffles, chill the ganache until it is firm enough to scoop.

For a thin glaze/ whipped ganache:

  • Use a 2:1 cream to chocolate ratio.
  • Weigh out double the amount of cream than chocolate. For example, you might combine 4 ounces of cream and 2 ounces of chocolate to prepare 6 ounces of thin ganache. 
  • For whipped ganache, allow the cream to set out or chill in the fridge until slightly thickened and viscous. Place in the bowl of a stand mixer and use the whisk attachment to beat until light and fluffy. Be sure to not overbeat- you may make butter!

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Homemade Truffles

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If you know how to make ganache, these homemade truffles are a cinch! Four variations will make for a beautiful homemade dessert!

  • Author: Kate Wood
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 18

Ingredients

  • 4 ounces (115 gm) bittersweet chocolate, chopped
  • 2 ounces (60 gm) heavy whipping cream
  • Cocoa powder (for classic truffles)
  • 1/4 cup (60 gm) creamy peanut butter (for peanut butter truffles)
  • 6 tablespoons (90 gm) chocolate hazelnut spread (for hazelnut truffles)
  • Sea Salt (for dark chocolate truffles)
  • 1 cup (180 gm) chopped bittersweet or semisweet chocolate for dipping, optional
  • Toasted peanuts or hazelnuts, finely chopped, optional

Instructions

  1. Place the chopped chocolate in a small mixing bowl
  2. Heat the heavy whipping cream until hot. Pour over the chocolate, stir to combine, and cover the bowl with plastic wrap. Allow to rest 5 minutes and then stir to combine until smooth. Microwave in 15 second increments if the chocolate is not thoroughly melted. If you plan to make classic truffles, refrigerate this mixture until firmed but still malleable. Scoop out 2 teaspoon sized balls and roll them in cocoa powder. Refrigerate to firm and then serve at room temperature. 

For peanut butter truffles:

  1. Stir the peanut butter into the warm ganache and place in the fridge to chill. Once the ganache is set but still scoopable, spoon 2 teaspoon sized balls (I use a small cookie scoop) of ganache and roll gently in your hands. Place the balls back in the fridge to cool. In the meantime, melt the additional chocolate in a double boiler set over medium-low heat. Roll each chilled ball in the melted chocolate and place on a piece of parchment or wax paper to set. Sprinkle with chopped peanuts and cool completely in the fridge.

For hazelnut truffles:

  1. Stir the chocolate hazelnut spread into the warm ganache and place in the fridge to chill. Once the ganache is set but still scoopable, spoon 2 teaspoon sized balls (I use a small cookie scoop) of ganache and roll gently in your hands. Roll each ball in the finely chopped hazelnuts and place in the fridge to set. 

For sea salt truffles: 

  1. Sprinkle in a small pinch of salt and stir to combine. Place in the fridge to chill. Once the ganache is set but still scoopable, spoon 2 teaspoon sized balls (I use a small cookie scoop) of ganache and roll gently in your hands. In the meantime, melt the additional chocolate in a double boiler set over medium-low heat. Roll each chilled ball in the melted chocolate and place on a piece of parchment or wax paper to set. Sprinkle with sea salt and allow to firm up at room temperature or in the fridge. 

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Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

I was that girl. The one who sat at her corner booth eyeing your table full of mess and sticky hands. I was the one who cleared my throat a little too loud in the check out line at TJ Maxx while your kid had a meltdown. And yes, I’m the girl who turned to give you the stink eye on the airplane when your toddler kicked my seat.

Prior to having kids, high and mighty was the name of my game. I had a million opinions on parenting and a laundry list of things I would or would not do with my own children someday. I’d roll my eyes at friends who lamented over dinner time woes and turn up my nose in disgust at the kid with boogers dripping down his face. Most of the issues I observed from my ivory tower were, in my mind, the result of poor parenting and ill-behaved children. Let’s all just laugh at that, okay?

Three years of parenting have reduced me to the mess of a human most parents actually are. I’m in the trenches myself now, and I constantly find myself eating my own words. So here’s an open apology to the parents who were on the receiving end of my snarky attitude.

Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com
For Restaurant Parents:

For the mom and dad at the restaurant: I know you’re here because you’re exhausted. You wanted someone else, besides yourselves and Papa John, to make supper tonight. You wanted to treat your family to an evening out and teach them how to function in public like proper citizens. It’s not that you condone spitballs or throwing food or making fart noises at the table. You didn’t tell your 5-year old to dump his macaroni and cheese on the floor. You’re just in need of a meal and you’re doing what you must to survive.

So while you guzzle down the remnants of your much-deserved wine and that complimentary bread basket, I’ll sit here and give you a sympathetic smile. You’re doing the best you can.

Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

To TJ Maxx Mom:

I’m sorry to you too, Mom at TJ Maxx. I now know that you were just stir crazy at home. You couldn’t bear to read “Goodnight Moon” one more time, and you didn’t want to melt your kid’s brain in front of the television on this rainy day. So you opted for a day trip to the store, some quality time bargain hunting with your Mini-Me. You had no idea she would pinch her thigh in the seat of the shopping cart; it’s not your fault that she peed her pants in the stationary aisle. And after she threw her pantsless self down on the linoleum in a fit of rage when you said no to that God-forsaken bag of gummy worms, I felt for you. Truly.  Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

To the Airplane Parent:

And finally to you, Airplane Parent: You bought these tickets because you wanted to take your kids to Disney World. You planned ahead and packed extra Goldfish, extra coloring books, extra iPads, extra bravery. You changed the nap schedule so that your infant could sleep on the plane, but instead, the baby decided to abandon ship. It’s not your fault that the 4-year old is kicking my seat. He’s just entertaining himself while you clean the spit up off the guy next to you; while you pick the paci up off the floor for the millionth time; while you bounce little junior up and down the aisle to keep him from scream-induced vomit.

Me? I’ve got it made in the shade with my exit row leg room and ginger ale. You couldn’t prepare for this and I’m sorry.

The point is that parenting is hard. Apologizing for being a jerk in years past is my way of excusing the embarrassment that I often feel these days. So hang in there, Moms and Dads. I’m with you.Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

Peanut Butter Chocolate Chunk Cookies

You know what’s not hard? Peanut butter chocolate chunk cookies.

Sometimes we need something simple. We need that giant “EASY” button to push on the days that our kids and the world have given us a swift kick in the rear. These peanut butter and chocolate chunk cookies are ridiculously simple and should be a surefire hit for you and your family of wild animals.

Making the Cookies

To make these peanut butter chocolate chunk cookies, we start by creaming together butter and peanut butter. A little extra brown sugar is added to the fat to make these cookies chewy. Once the egg and vanilla are incorporated, we stir in the dry ingredients. Flour, leavening, salt, and oats are in the mix along with chunks of chopped chocolate and a handful of peanuts. If desired, you can give these cookies an extra roll in some chopped nuts before baking.

Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

There are lots of variations you can take on these peanut butter chocolate chunk cookies. I prefer to use milk chocolate chunks for an extra dose of sweet in these already salty cookies, but certainly if you prefer the bitter bite of dark chocolate that would work too. In place of chocolate you could add dried cherries or blueberries for a PB&J-inspired cookie. And if you absolutely love the crunch and salt of roasted peanuts, you’ll want to give these cookies a roll in nuts before baking, but you can also opt out for a sweeter and more dessert-like cookie. The choices are yours to make!

I hope you’ll give these peanut butter chocolate chunk cookies a try. They’re sure to be a hit with your little ones- no risk of throwing these guys across the restaurant. And if you happen to see my in line with my kids at TJ Maxx… just share a little grace with us, okay? Happy Monday!

If you like these peanut butter chocolate chunk cookies, you should check out:

Pretzel Shortbread Peanut Butter Brownies

Trail Mix Cookies

Pretzel Millionaire Bars

Cookies and Cream Cookies

Candied Walnut Chocolate Chip Cookies

Coconut Almond Chocolate Chip Cookies

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Peanut Butter Chocolate Chunk Cookies

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5 from 1 review

These peanut butter chocolate chunk cookies are loaded with sweet milk chocolate and hunks of oats and peanuts! Chewy, sweet, and salty!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 18

Ingredients

  • 1/2 cup (113 gm) unsalted butter at room temperature
  • 1/2 cup (135 gm) creamy peanut butter
  • 1 cup (200 gm) brown sugar
  • ½ cup (100 gm) sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup (130 gm) flour
  • 1 cup (100 gm) old fashioned oats
  • ¾ teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 ounces  milk chocolate or semisweet chocolate, chopped
  • 1/2 cup chopped peanuts, optional

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter and the peanut butter until well combined and smooth, about 2 minutes. Add the sugars and beat together an additional 1-2 minutes. Scrape the sides of the bowl and add the egg and vanilla. Beat briefly just to combine. In a separate smaller bowl, stir together the flour, oats, baking soda, baking powder, and salt. Add to the butter mixture and beat just until combined. Add the chocolate and peanuts and stir together.
  3. Scoop 3 tablespoon sized mounds of dough (I use a large cookie scoop) 2″ apart on the baking sheet.  Bake in the preheated oven for  about 11 minutes, or just until the edges have set and the top is beginning to crack. The center may seem underdone. Allow to cool on a cooling rack prior to eating. Enjoy within 2 days or freeze up to 2 months.

Notes

  • You can use quick oats in a pinch, but the texture of your cookie will change. I recommend the old fashioned.
  • If you use a different size of cookie scoop, your baking time will differ. Please adjust accordingly.

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Peanut Butter Chocolate Cheesecake and a Giveaway!

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

Okay, I know what you’re thinking. “Peanut butter chocolate cheesecake?!?! The day after Thanksgiving?!? Are you crazy!?!”

Yes, I hear you. Like the rest of America, I gorged on turkey legs and cornbread dressing yesterday, and yes, there was lots of dessert involved too. I’m officially wearing stretchy sweatpants and my husband’s t-shirts until further notice, because I don’t see myself shimmying into anything not categorized as loungewear any time soon.  But as you know, the holidays wait for no one, so I’m going full-throttle Christmas baking mode from now until New Year’s Eve. Let’s just expect the expected and make the most of our holiday baking okay? Starting with this peanut butter chocolate cheesecake!

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

Cheesecake is Scary Sometimes.

Cheesecake can be scary, and I’ll be the first to admit that. There’s all that business with the water bath and the creaming of the cheese and the room temperature ingredients. There’s the epic debate of whether or not the crust should extend up the sides of the pan or simply pat into the bottom. We have to worry about cracks in the crust and cheesecakes that fall, and honestly, sometimes cheesecakes just don’t seem worth the hassle.

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

Blender Cheesecake?

But what if I told you that you could make an incredibly decadent, ridiculously rich, out-of-this-world delicious peanut butter chocolate cheesecake in a blender? What if you knew that you could throw all of the ingredients into the jar of a blender, press the start button, and all would be well in the world of cheesy cakes? Would you leave this site immediately and head to the grocery store for ingredients to make the best cheesecake of your life? Yep, that’s what I thought.

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

Wolf Gourmet Blender

My new friends at Wolf Gourmet sent me a stunning blender to test out. With a sleek yet classic design and easy-to-function buttons and dials, the Wolf Gourmet High Performance Blender was absolutely beyond anything I could have hoped for. I gave a quick test run of some of the blender’s capabilities (helllllo, homemade nut butters and crushed ice cocktails!) and studied up on a few others- soups, chopped veggies, and whipped cream, to name a few. The world is literally your oyster with this blender, and I’m thrilled to add it to my modest collection of necessary small kitchen appliances.

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

With cheesecake on the week’s menu, I decided to recipe test in my new kitchen prize, and I was really pleased with the outcome. I took care to adhere to some of the common laws of cheesecake, and found that the process of making the dessert in the blender was way easier than my traditional method in the stand mixer. My finished peanut butter chocolate cheesecake was creamy, without clumps, and had zero cracks in its smooth top. Even better, the whole prep process took me less than 10 minutes from start to finish which is record time in my house. Hasta la vista, stand mixer cheesecake.

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

Making the Cheesecake

To make this gem of a baked good, we start with the crust. I dumped precisely 31 chocolate sandwich cookies into the blender and let it whiz away until the cookies were reduced to crumbs. I added the crumbs to a bowl of melted butter and stirred to combine the two. The crust pats into the bottom of a 9″ springform pan, baking briefly in a preheated oven. Meanwhile, rinse out your blender and start adding cheesecake ingredients. Cream cheese, peanut butter, eggs, sugar, and cocoa powder come first. Scrape the sides of the blender jar and add some heavy cream. Allow the machine to run for an additional 10 seconds, or until the cream is incorporated. Pour the contents of the blender onto the baked cheesecake crust and bake in the oven for an hour.

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

I do like to use a waterbath for this peanut butter chocolate cheesecake. Waterbaths help to regulate the temperature of your cheesecake while in the oven which can prevent cracks. If you’re at all concerned about that, don’t skip that step. Other than that, making this cheesecake is a cinch, with most of the thanks to the Wolf Gourmet blender.

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

A Giveaway!

The holidays are the time to love and give and share. SO, Wolf Gourmet is going to provide one of these dreamy blenders to one lucky reader. To enter the contest, leave a comment in the comment section below. Tell me what is your favorite flavor of cheesecake! I will randomly select one winner in the US by Friday, December 1st and contact them by email. This is a seriously awesome prize and I am SO EXCITED to see all the goodies someone gets to make with it. Many thanks to Wolf Gourmet and to you all for supporting brands that make this site possible. The contest is now closed. 

If you’re into this peanut butter chocolate cheesecake, be sure to check out:

Peanut Butter Pretzel Shortbread Brownies

Peanut Butter Pie

S’mores Cheesecake

Brown Sugar Cheesecake with Butterscotch Sauce and Oatmeal Cookie Crust

Meyer Lemon Cheesecake

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Peanut Butter Chocolate Cheesecake

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4.9 from 9 reviews

This peanut butter cheesecake has a chocolate cookie crust, a peanut butter chocolate ganache and is made with a blender!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 90
  • Total Time: 360

Ingredients

For the crust:

  • 12 ounces (about 31 cookies) chocolate sandwich cookies (like Oreo’s)
  • 5 tablespoons (70 gm) unsalted butter, melted

For the cheesecake:

  • 11/2 pounds/ 3 blocks (680 gm) of cream cheese, softened to room temperature
  • ½ cup (130 gm) creamy peanut butter (I used Jif)
  • 1 cup (200 gm) sugar
  • ¼ cup (20 gm) cocoa powder
  • 3 large eggs (170 gm), room temperature
  • ¾ cup (180 ml) heavy cream, room temperature

For the ganache:

  • 3 ounces dark chocolate, chopped (semisweet, if you prefer)
  • 3 ounces heavy cream
  • 2 tablespoons creamy peanut butter
  • ¼ cup roasted peanuts, chopped

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9″ springform pan by wrapping it in sheets of aluminum foil. I use 3 layers of extra wide, heavy duty foil wrapped to the top lip of the pan. Spray the inside walls and bottom of the pan with cooking spray.
  3. Process your chocolate sandwich cookies in the blender on medium speed until they have been reduced to crumbs. Combine the crumbs with the melted butter in a small bowl until the crumbs are well moistened. Gently pat out your mixture evenly into the bottom of the pan and up the sides if desired. Bake in the preheated oven for 12 minutes.

 

To prepare the cheesecake:

  1. Begin boiling some water in a kettle or saucepan for your water bath.
  2. Place the softened cream cheese, peanut butter, sugar, cocoa powder, and eggs in the base of your blender. Process on medium speed until well combined, about 10-15 seconds. Scrape the sides of the bowl and add the cream to the mixture. Turn the blender on for another 10 seconds or until the mixture has been well combined.
  3. Strain the cheesecake batter through a mesh strainer (if desired) into a reserved bowl. Pour the strained batter on top of the crust. Gently rap the pan on the counter to help any air bubbles escape.
  4. Place your springform pan into a slightly larger baking dish/pan and fill the larger pan with the boiling water you prepared for the water bath until the water reaches about halfway up the sides of the springform pan.
  5. Carefully place both pans in the preheated oven and bake for 1 hour. After an hour of baking, the edges and top of the cheesecake should be set but still slightly jiggle in the center. Turn the oven off and allow the cheesecake to bake for an additional 30 minutes in the oven. Prop the door of the oven open slightly with a wooden spoon and continue to cool the cheesecake for another 30 minutes in the cooling oven.
  6. Discard the water bath, remove the foil and then place the cheesecake in the fridge to chill for several hours or overnight. The cheesecake can be stored in the fridge for several days.

 

To prepare the ganache:

  1. Place the chopped chocolate in a large bowl. Heat the cream over the stove over microwave until just barely bubbling. Pour the cream over the chocolate and cover the bowl tightly with a sheet of plastic wrap. Allow to rest for five minutes and then stir. If the chocolate has not melted completely, place the entire bowl back in the microwave for 15 seconds and stir again. Stir the peanut butter into the ganache. Spread the ganache evenly over the top of the cheesecake and sprinkle with the peanuts. Store in the fridge until ready to serve.

Notes

  • I wrap my springform pan with three layers of heavy duty aluminum foil. This is to protect your crust from any water leakage of your springform pan. Many pans will claim to be waterproof but your crust will get soggy and inedible if water leakage happens. Don’t take any chances!
  • I use a 11″ round cake pan for my water bath but you can use any oven-safe dish that you have. Once of my readers used a roasting pan and that works just fine!
  • The cooling process seems lengthy and unnecessary, but it helps to prevent drastic temperature changes that can cause structural issues with your cake.

Did you make this recipe?

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Homemade Chocolates

Homemade Chocolates Recipe by The Wood and Spoon Blog by Kate Wood. Learn how to make homemade chocolate in little wax candy cup wrappers. Kentucky bourbon balls topped with chopped pecans, peanut butter cups, and almond joy candies. These candies make a great gift or dessert for the chocolate lover in your life or valentine. Make these ahead and freeze. Simple way to make chocolate candy at home that taste like Reese's and mars candy and bourbon Balls. Find the recipe for making these chocolates in mini muffin tin on thewoodandspoon.com

This is a public service announcement to the men of the world. Listen closely, boys, because I’m only going to remind you of this one time. Are you ready? Here it goes:

Next Tuesday, February 14th, is Valentine’s Day. DO. NOT. BLOW IT.

Homemade ChocolatesHomemade Chocolates

On Valentine’s Day

Back in high school, performance on Valentine’s Day was everything. Giant teddy bear? Check. Heart shaped balloons and bouquets of carnations? Check, check. Brian McKnight/ KC and JoJo mix tapes and folded loves notes  shoved through the vent of your locker? Might as well be the boyfriend starter kit.

Once you get to college, things escalate a bit. Dinner dates, rose bouquets, and jewelry are the new gifting norms, although, if you can land a guy who opts for concert tickets and cooking classes, YOU ARE WINNING AT EVERYTHING.

Unfortunately, after college and into adulthood, Valentine’s Day loses a bit of its luster. Babysitters are impossible to book, restaurants are too crowded, and somehow, husbands think items like dustbusters and  shower curtain liners qualify as legitimate gift options (they don’t, BTW). It’s no wonder that people get fed up with Valentine’s Day. What’s there to love about overpriced retail gimmicks and packing into movie theaters with a bunch of hormonal, sweaty-palmed middle schoolers whose moms think they’re watching the newest Pixar film with their “friends” (they’re not, BTW).

Homemade ChocolatesHomemade Chocolates

A Tip to the Guys

Guys, I’m going to break it down for you as plainly as I can. Please, let me make it simple for you. Are you ready?

EVERY GIRL LIKES VALENTINE’S DAY.

Yep. You heard me right. That includes your girlfriend who boycotts Hallmark and laughs at the nervous kid wearing a tie and sport coat to his first date. It includes your wife who claims flowers are a waste of money, but gives you the silent treatment when you come home empty handed. And it evens includes the gal who begs you not to give her a gift and says you celebrate her love every other day of the year.

No matter what they tell you, every woman wants a gesture of love on Valentine’s Day, and I know this will come as a shock to you husbands out there, but it almost always has nothing to do with… *cough* you know what. (Literally, the brains of guys everywhere are spontaneously combusting right now.)

Homemade ChocolatesHomemade Chocolates

What Women Really Want

You know what we want? We want chocolate. And not just any average heart-shaped, store bought, golden box of chocolates. We want delicious, melt in your mouth homemade chocolates, made by the sweat of your brow and at the expense of your time spent with a remote in your hand. Specifically, we want these bourbon pecan, peanut butter cup, and coconut almond chocolates. There. Now you know. So let’s get to it.

Homemade Chocolates

These homemade chocolates are no bake and are made with just a few basic store bought ingredients. I decided to include a few variations of homemade chocolates so that there’s an option for almost everyone, but primarily so that the overachiever boyfriends can impress their ladies with an assortment of all three. But girls, don’t be afraid to get in there and make these for your man too! If he’s got a sweet tooth like mine does, just a few of these beauties will go a long way and he will be grateful you passed on the conversation hearts and sappy card.

Homemade Chocolates

Bourbon Pecan

First up is bourbon pecan. If you’ve ever had the Southern treat of “Bourbon Balls,” you can expect something quite similar here. With a dark chocolate shell, these little bourbon pecan homemade chocolates are filled with powdered sugar, toasted pecans, and premium booze. These are perfect for the bourbon lover in your life, or someone who loves their desserts extra dark and extra sweet.

Homemade ChocolatesPeanut Butter Cups

Peanut butter cups take homemade chocolates to the next level. Everyone loves the store-bought variety of peanut butter cups, but have you ever had one literally melt upon impact with your mouth? Prepare for that here. These peanut butter cups are RICH, filled with a fluffy peanut butter cream filling and coated with smooth milk chocolate. A crowd favorite, if you’re ever in doubt, just go in this direction.

Homemade ChocolatesHomemade Chocolates

Coconut Almond Chocolates

Finally, my favorite of these homemade chocolates, the coconut almond chocolate. Filled with sweetened coconut and a little extra sugar, these little friends are coated in a milk chocolate blend and topped with a single toasted almond. Anyone who knows anything about candy will know what a treat they’re in for when they spy these little friends. For a nut-free option, leave off the almond and top with a few flakes of toasted coconut or a sprinkle of sea salt. Perfection!

These homemade chocolates require some special equipment like a mini muffin tin and little waxed paper cups for the candies, but the assembly is quite simple. In a pinch, you can used paper mini muffin liners, although, beware that some stickage can happen. And if you’re not a fan of dark or milk chocolate, feel free to swap up the top used in the recipes! I like each chocolate as the recipe is written, but certainly you can switch it up if desired.Homemade ChocolatesHomemade ChocolatesAny man friend that takes the time to muster these up for his lady is worth his weight in gold chocolate and has certainly outdone himself on Valentine’s Day. You should give these homemade chocolates a try for your significant other, friends, co-workers, or secret admirer- they’re sure to overflow with heart eyes and appreciation.

On the off chance that your special someone doesn’t like chocolate, let me encourage you to just let them know they’re loved in a special way. You probably already know what types of things make their heart skip a beat, so I’d challenge you to go the extra mile to make someone feel like a million bucks next Tuesday. Happy weekend, Happy Valentine’s Day, Happy #monthofchocolate,  and as always, cheers to you!

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Bourbon Pecan Chocolates

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These homemade chocolates includes peanut butter cups, bourbon pecan candy balls, and coconut almond candies. No bake, easy to assemble, simple gift option!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 28

Ingredients

  • 1 cup bittersweet chocolate
  • 1 cup semisweet chocolate chips
  • 2 tablespoons shortening
  • 2 tablespoons unsalted butter, softened
  • 11/2 cups powdered sugar
  • 11/2 tablespoons bourbon
  • ½ cup pecans, finely chopped, divided

Instructions

  1. In a double boiler or heat proof bowl set over a pot of simmering water on medium-low heat, melt the chocolate chips and shortening together. Stir frequently to ensure that the chocolate does not get too hot. If you allow the chocolate to become too hot, it could seize up, so be sure to keep the water on medium-low heat. Once melted, set off to the side while you prepare your filling.
  2. In the meantime, cream together the butter, powdered sugar, and bourbon in a medium sized bowl. Once fluffy and smooth, stir in ¼ cup of pecans. Set in the fridge to chill briefly.
  3. Line a mini muffin pan with waxed paper candy cups. Fill a plastic sandwich bag (or a piping bag fitted with a small round tip) with approximately half of the melted chocolate and snip the tip of it off, being sure to not cut too large of a hole or allow all of the chocolate to drip out immediately. Squeeze 1 teaspoon of chocolate in to the bottom of each of the paper candy cups and then set the plastic bag aside. Use a small instrument (I use a small clean paint brush or the end of a chopstick) to paint the chocolate up the sides of the paper candy cup, coating up at least half of the height of the paper. This prevents the filling from showing out the sides of the chocolate once the candies are assembled. If you don’t care if the filling shows, you can skip this step. Once covered, place the pan in the fridge or freezer to chill for about 5 minutes.
  4. Once firmed up, scoop teaspoon sized rounds of the bourbon pecan filling into the bottom of each cup. You can lightly wet your finger and gently smooth out the top of the filling to make a flatter mound.
  5. Add more chocolate to your plastic bag and then top the filling with an additional teaspoon of chocolate. Use your paint brush to smooth out the chocolate and cover the filling completely, and then gently rap your pan on the counter to smooth and settle all three layers of the candy. Sprinkle the tops with the remaining pecans. Allow them to rest in the mini muffin tin in the fridge or freezer for at least 30 minutes. Store candies in the fridge for up to two weeks. The candies may form a white film on the chocolate if stored at room temperature for extended periods of time.

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Peanut Butter Cups

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These homemade chocolates includes peanut butter cups, bourbon pecan candy balls, and coconut almond candies. No bake, easy to assemble, simple gift option!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 24

Ingredients

  • 11/2 cups milk chocolate chips
  • ¾ cup semisweet chocolate chips
  • 11/2 tablespoons shortening
  • ½ cup peanut butter
  • 1 tablespoon unsalted butter, softened
  • pinch of salt
  • ½ cup powdered sugar

Instructions

  1. In a double boiler or heat proof bowl set over a pot of simmering water on medium-low heat, melt the chocolate chips and shortening together. Stir frequently to ensure that the chocolate does not get too hot. If you allow the chocolate to become too hot, it could seize up, so be sure to keep the water on medium-low heat. Once melted, set off to the side while you prepare your filling.
  2. In the meantime, cream together the peanut butter and butter in a medium sized bowl. Add the salt and powdered sugar and continue to beat until smooth and fluffy. Set in the fridge to chill briefly.
  3. Line a mini muffin pan with waxed paper candy cups. Fill a plastic sandwich bag (or a piping bag fitted with a small round tip) with approximately half of the melted chocolate and snip the tip of it off, being sure to not cut too large of a hole or allow all of the chocolate to drip out immediately. Squeeze 1 teaspoon of chocolate in to the bottom of each of the 24 paper candy cups and then set the plastic bag aside. Use a small instrument (I use a small clean paint brush or the end of a chopstick) to paint the chocolate up the sides of the paper candy cup, coating up at least half of the height of the paper. This prevents the filling from showing out the sides of the chocolate once the candies are assembled. If you don’t care if the filling shows, you can skip this step. Once covered, place the pan in the fridge or freezer to chill for about 5 minutes.
  4. Once firmed up, scoop teaspoon sized rounds of the peanut butter filling into the bottom of each cup. You can lightly wet your finger and gently smooth out the top of the peanut butter to make a flatter mound of filling.
  5. Add more chocolate to your plastic bag and then top each peanut butter mound with an additional teaspoon of chocolate. Use your paint brush to smooth out the chocolate and cover the peanut butter completely, and then gently rap your pan on the counter to smooth and settle all three layers of the candy. Allow them to rest in the mini muffin tin in the fridge or freezer for at least 30 minutes. Store candies in the fridge for up to two weeks. The candies may form a white film on the chocolate if stored at room temperature for extended periods of time.

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Almond Coconut Chocolates

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These homemade chocolates includes peanut butter cups, bourbon pecan candy balls, and coconut almond candies. No bake, easy to assemble, simple gift option!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 30

Ingredients

  • 2 cups milk chocolate chips
  • 1 cup semisweet chocolate chips
  • 2 tablespoons shortening
  • 11/2 tablespoons melted butter
  • 11/2 cups shredded sweetened coconut
  • 3 tablespoons corn syrup
  • ¾ cup powdered sugar
  • 30 whole almonds, toasted

Instructions

  1. In a double boiler or heat proof bowl set over a pot of simmering water on medium-low heat, melt the chocolate chips and shortening together. Stir frequently to ensure that the chocolate does not get too hot. If you allow the chocolate to become too hot, it could seize up, so be sure to keep the water on medium-low heat. Once melted, set off to the side while you prepare your filling.
  2. In the meantime, beat together the butter, coconut, corn syrup, and powdered sugar in a medium sized bowl. If you wish for a smoother, less clumpy filling, feel free to whiz the mixture in a food chopped briefly. Set the filling in the fridge to chill briefly.
  3. Line a mini muffin pan with waxed paper candy cups. Fill a plastic sandwich bag (or a piping bag fitted with a small round tip) with approximately half of the melted chocolate and snip the tip of it off, being sure to not cut too large of a hole or allow all of the chocolate to drip out immediately. Squeeze 1 teaspoon of chocolate in to the bottom of each of the paper candy cups and then set the plastic bag aside. Use a small instrument (I use a small clean paint brush or the end of a chopstick) to paint the chocolate up the sides of the paper candy cup, coating up at least half of the height of the paper. This prevents the filling from showing out the sides of the chocolate once the candies are assembled. If you don’t care if the filling shows, you can skip this step. Once covered, place the pan in the fridge or freezer to chill for about 5 minutes.
  4. Once firmed up, scoop teaspoon sized rounds of the filling into the bottom of each cup. I like to roll teaspoon sized balls in the palm of my hand and then flatten slightly to make flat round disks that fit inside the paper liners.
  5. Add more chocolate to your plastic bag and then top the filling with an additional teaspoon of chocolate. Use your paint brush to smooth out the chocolate and cover the filling completely, and then gently rap your pan on the counter to smooth and settle all three layers of the candy. Place a single toasted almond on top of each candy. Allow them to rest in the mini muffin tin in the fridge or freezer for at least 30 minutes. Store candies in the fridge for up to two weeks. The candies may form a white film on the chocolate if stored at room temperature for extended periods of time.

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Pretzel Shortbread Peanut Butter Brownies

Pretzel Shortbread Peanut Butter Brownies Recipe by The Wood and Spoon Blog by Kate Wood. This is a layered dessert made in a sheet pan. A salty pretzel shortbread crust with butter and brown sugar. There is a soft and creamy peanut butter cup filling. The whole thing is topped with a chocolate chip brownie made from melted chocolate bars and chips. Adapted from ina garten's brownie recipe. This serves a crowd and is great for a party barbecue or gathering. Recipe at thewoodandspoon.com

This past weekend, I traveled to Orlando to visit family one last time before I’m due to crank out this baby. At 33 weeks pregnant, waddling around the airport with a wiggly toddler and a carry-on bag full of snacks, diapers, and a well worn copy of “Goodnight Moon” made me a sight to see. By the time we arrived to the sunshine state, Aimee was covered in Goldfish crumbs and chocolate, I was covered in Aimee’s Goldfish/chocolate drool, and we both were in desperate need of a little personal space.

Winding down the last few weeks of pregnancy is a lot like the last couple weeks of school before summer break. I have a never-ending checklist of things to do, things to buy, things to make, and things to wrap up. Baby items to purchase, baby room decor to hang, and a baby quilt to finish sewing. Recipes to test, blog posts to write, photos to take, and groceries to buy. Start a load of wash, make dinner, go to the grocery store again, and do more wash. Feed toddler, bathe toddler, play with toddler, change toddler’s diaper. Go to work, work out, go pee for the millionth time, and try to remember to shave legs/ bathe/ put on deodorant sometime before my husband comes home.

Never. Ending.

Pretzel Shortbread Peanut Butter Brownie

Meanwhile, my pregnancy app on my phone keeps saying, “Relax! Put your feet up! Pamper yourself! You’re glowing!”

What? Is that supposed to be a joke? Ain’t nobody got time for that. And if by “glowing”, you mean “sweating like a pig” then OK, yes, you’re right.
 
My hand is tempted to write that being a mom or being pregnant is hard work because those are two incredibly true statements, but really what it boils down to is that being a grown up is tough stuff. People expect things of us, we expect things of ourselves, and with a to-do list longer than the Mississippi River, it’s easy to get bogged down. There’s no pause button, much less a rewind option, and life can sometimes just wear us in ways that affect us from the inside to the out. 
 
If you’re experiencing even a taste of this nowadays, take heart, because you are not alone. If you’re feeling behind on your check list, or even behind on life in general, you are not alone. Life is beautiful, but it’s also hard work and I think that sometimes we need to be okay with being a little bit of a mess. And when things get to feeling out of control, out of order, or out of service, we may just need to stop the grind and go back to what makes us happy for minute.
 
Kinda like these pretzel shortbread peanut butter brownies. Admittedly, these brownies will not help me fold another load of wash or soothe a crying baby or make my to-do list one inch shorter. But baking these buttery, fudgy, little bars of goodness and eating their warm crumbs straight from the pan alongside a big glass of milk feels a lot like a big hug from life. Some days, that’s just what we need.
 Pretzel Shortbread Peanut Butter Brownie
So let’s break down these bars. We have a pretzel shortbread crust and a peanut butter cup filling, all topped with a dark, rich brownie and an extra sprinkling of chocolate chips. The shortbread is modified from my brown sugar shortbread cookies and the brownies are adapted from Ina Garten’s outrageous brownie recipe. The peanut butter filling tastes a lot like the inside of a Reese’s cup mixed with a little fairy dust and tiny food angels, which I think is pretty much the same thing as being next level delicious. Plus, this recipe makes a substantial batch of pretzel shortbread peanut butter brownies which makes it a shoo-in recipe for parties, a crowd, or even just a quiet weekend at home alone after a really hard week. The whole recipe can be whipped up in a food processor which makes cleanup a whole lot more simple than most other layered desserts.
 
Give pretzel shortbread peanut butter brownies a try and then just give yourself a mental pat on the back. You probably deserve both. 
 Pretzel Shortbread Peanut Butter Brownie
 
 
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Pretzel Shortbread Peanut Butter Brownies

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This bar has three layers that consist of a pretzel shortbread crust, a creamy peanut butter cup filling, and a rich, chocolate brownie on top. They are sweet, salty, decadent, and everything in between.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes

Ingredients

For the pretzel shortbread

  • 4 ounces (about 2 cups) salted pretzel crumbs
  • 1 cup flour
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter

For the peanut butter filling

  • 3/4 cup of peanut butter (creamy or crunchy is fine)
  • 2 tablespoons milk
  • 11/4 cup confectioners sugar

For the brownie

  • 2 sticks (1 cup) butter
  • 8 ounces chopped semi-sweet chocolate
  • 3 eggs
  • 1 tablespoon vanilla
  • 1 cup sugar
  • 2/3 cup flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup of mini chocolate chips, divided

Instructions

  1. Preheat oven to 350 degrees. Line a jelly roll pan (15″x10″x1″) with parchment paper and spray the sides with baking spray.
  2. In a double boiler or a bowl set over a pot of simmering water, prep the brownies. Cut up butter and chocolate into small pieces and places these in the bowl, allowing to melt while you prepare the other layers of this bar. Be sure to check in on it every couple minutes or so, stirring as needed. Once melted, remove from heat and set aside to cool slightly. Keep on the stovetop only as long as the chocolate and butter is continuing to melt.
  3. Meanwhile, in a food processor, pulse pretzel crumbs until they are the consistency of sand. Add the flour, brown sugar, and salt, pulsing briefly to combine. Add the butter to the dry ingredients and pulse the food processor until a dry, crumbly dough comes together. This took about 1 minute of pulsing on my machine.
  4. Pat the dough out into the prepared jelly roll pan and bake in the oven for ten minutes.
  5. While pretzel shortbread is in the oven and the chocolate and butter is melting on the stovetop, combine the peanut butter and milk in the same bowl of your food processor. (It’s not necessary to wash it out yet- hooray!) Whiz in the food processor until smooth and combined. Add the confectioners sugar and pulse until thick, dry clumps come together. This mixture will appear similar to the inside of a peanut butter cup. Set aside in another bowl.
  6. Back in the same food processor bowl, add the eggs, vanilla, and sugar for your brownie layer. Pulse a few times to combine. Add the slightly cooled chocolate mixture to the eggs and pulse to combine. In a separate bowl, combine the flour, salt and baking powder. Add the dry ingredients to the food processor and mix just until combined. Remove from machine and stir half of the chocolate chips in by hand.
  7. Sprinkle clumps of the peanut butter filling evenly over the top of the shortbread crust. Pour the brownie batter over top of the shortbread and peanut butter clumps and smooth out evenly in the pan. Your pan will be full. Sprinkle the remaining mini chocolate chips over the top of the batter.
  8. Bake in the oven for 20 minutes. At 20 minutes, carefully rap the pan on the rack of the oven several times to help air to escape the pan. Continue to bake for another 15-20 minutes or until a toothpick inserted to the center comes out with barely moist clumps on it. Do not overbake.
  9. Allow to cool on a cooling rack for 20-30 minutes and then cool completely in the fridge before slicing.

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