Bars, Desserts, Recipes

#Choctoberfest: Pumpkin Chocolate Cereal Treats

Chocolate. Sprinkles. Pumpkin. Marshmallows. What’s not to love?? These yummy cereal treats are made with Sprinkle Pop sprinkles for #Choctoberfest and are oh-so-fun!

Chocolate. Sprinkles. Pumpkin. Marshmallows. What's not to love?? These yummy cereal treats are made with Sprinkle Pop sprinkles for #Choctoberfest and are oh-so-fun!

Last winter I made some kicked up rice krispie cereal treats and I’ve been thinking of them ever since, dreaming up a bunch of different flavors and add ins. I mean, the classic version is good (my mom made a batch when we were visiting my parents’ house last month)… but it’s also fun to go a little crazy sometimes! I’ve been scheming about making a pumpkin chocolate version but was a little unsure about adding pumpkin puree to a crisp treat. What to do, what to do.

Chocolate. Sprinkles. Pumpkin. Marshmallows. What's not to love?? These yummy cereal treats are made with Sprinkle Pop sprinkles for #Choctoberfest and are oh-so-fun!

Enter SPRINKLE POP and their cute little sprinkles! As soon as I starting browsing their site in preparation for their sponsorship of #Choctoberfest, I knew how I could make pumpkin chocolate cereal treats. WITH PUMPKIN SPRINKLES!!! Sorry for the caps, but I am just SO excited. They have so many fun sprinkle options for each season. Their fall/Halloween section is so much fun, but I also am in loooove with their Christmas/holiday options. So cute. They have a ridiculous amount of beautiful, sparkly sprinkles as well as fun shapes and mixes for all occasions. They can also make custom blends! So fun.

Chocolate. Sprinkles. Pumpkin. Marshmallows. What's not to love?? These yummy cereal treats are made with Sprinkle Pop sprinkles for #Choctoberfest and are oh-so-fun!

To make these Pumpkin Chocolate Cereal Treats extra special, the cute little orange pumpkin sprinkles are pressed into the bottom and top of the pan. Sprinkle Pop’s sprinkles are water based, so the colors could bleed and I didn’t want to that to happen, even if orange and black are seasonally appropriate. 🙂 These cereal treats are filled with two types of chocolate–chocolate chips and cocoa powder, as well as two types of pumpkin flavor–pumpkin oats cereal (Aldi brand, woot!) and pumpkin pie spice. Double the fun, twice! These little treats are so addictive. They would be perfect at a Halloween party. Can you imagine them cut out into little pumpkin shapes?? Gah, why didn’t I think of that before? Now you can try that out and report back to me! You could even do that with your prizes if you win the awesome #Choctoberfest giveaway with lots of chocolate, cooking gear, and sugar for all your baking needs. Enter here if you haven’t yet!! 🙂 And happy Friday, friends!

Chocolate. Sprinkles. Pumpkin. Marshmallows. What's not to love?? These yummy cereal treats are made with Sprinkle Pop sprinkles for #Choctoberfest and are oh-so-fun!

one year ago: Chocolate Cinnamon Sugar Apple Cake
two year ago: Old Fashioned Chocolate Cobbler
three years ago: Beef Stroganoff 
four years ago: Homemade Pumpkin Spice Coffee Creamer
five years ago: Pumpkin Spice Chocolate Chip Cake with Nutella Frosting
six years ago: Apple Peanut Butter Muffins
seven years ago: Pumpkin, Sausage, and Spinach Lasagna
eight years ago: Southwestern Pepperjack Baked Penne

 

Please check out more chocolate recipes here!!

Pumpkin Chocolate Cereal Treats

  • Servings: 16
  • Print

Ingredients:

  • Pumpkin Confetti Sprinkles by Sprinkle Pop
  • 4 tablespoons unsalted butter
  • 7 1/2 cups (approximately 12-13 ounces) mini marshmallows, divided
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup chocolate chips
  • 3 cups crisp rice cereal
  • 3 cups pumpkin flavored toasted oats cereal (like Cheerios–I used the Aldi brand!)

Directions:

Generously spray an 8×8 inch baking dish with cooking spray, then sprinkle 1-2 tablespoons of Pumpkin Confetti Sprinkles into the bottom of the dish.

In a large pot, melt butter with 6 cups of the mini marshmallows over medium heat. When most of the marshmallows are melted, add the cocoa powder and pumpkin spice and stir vigorously to incorporate. Remove from heat and stir in the chocolate chips. When melted, quickly fold in cereals and reserved marshmallows.

Using greased hands or a spatula, transfer cereal mixture to prepared pan and evenly press down. Sprinkle generously with Pumpkin Confetti Sprinkles, then gently smooth out. Cover and allow to set (at least two hours is best!) before cutting. Keeps in an air-tight container for about a week.

Disclosure: I received free product from Sprinkle Pop to use in this recipe for #Choctoberfest. I was not required to review them or provide positive feedback. All opinions are my own. You can learn more about Sprinkle Pop and get great recipe ideas from them on Facebook, Instagram, and Pinterest.

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Chocolate slice and bake cookies... cardamom and orange flavors are so warm and perfect for the holiday season! I made these cookies for #Choctoberfest with the help of our Gold Sponsor, Imperial Sugar!
Cookies, Desserts, Recipes

Welcome to #Choctoberfest with Imperial Sugar: Chocolate Orange-Cardamom Cookies

Chocolate slice and bake cookies… cardamom and orange flavors are so warm and perfect for the holiday season! I made these cookies for #Choctoberfest with the help of our Gold Sponsor, Imperial Sugar!

Chocolate slice and bake cookies... cardamom and orange flavors are so warm and perfect for the holiday season! I made these cookies for #Choctoberfest with the help of our Gold Sponsor, Imperial Sugar!

This is one of my favorite weeks of the year, because #Choctoberfest is finally here! From now until the end of the week, I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes. Every day, #Choctoberfest bloggers will be celebrating all things chocolate – milk, dark, white, bittersweet, semi-sweet, and cocoa!

Welcome to #Choctoberfest 2017!

We are starting with a #Choctoberfest prize pack from our generous sponsors. Scroll down to learn how you can enter to win. One lucky winner will receive the following:

  • A 100-Piece Cake Decorating Kit from our blog sponsors The PinterTest Kitchen. This set includes a cake turntable, piping bags, piping tips, flower nozzles, scapers, and more.
  • An Instant Pot and a 40-Pound Case of Granulated Sugar from our gold sponsor Imperial Sugar. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
  • Coconut Oil and Chocolate Silk Greens from our silver sponsor Barlean’s, your trusted source for chocolatey goodness superfood nutrition. Barlean’s has a commitment to staying ahead of the innovation curve in providing the absolute highest quality product.
  • A Chocolate Gift Pack from our silver sponsor Forte Chocolates. You’ll receive 12 of their most popular chocolate bars. With Forte Chocolates, you can celebrate life through chocolate. They also have a line of chocolate developed specifically to use in savory recipes.
  • A Chocolate Gift Pack from our silver sponsor Divine Chocolate. You’ll receive one of each of their baking bars, a white chocolate bar, and their top 5 everyday bars. Divine Chocolate is the only Fairtrade chocolate company in the world that is owned by cocoa farmers. Their baking bars are also a delicious vegan option.
  • A Selection of Sprinkles from our silver sponsor Sprinkle Pop. Sprinkle Pop’s bespoke sprinkle creations are one of a kind, just like you! At Sprinkle Pop, you can also order a custom sprinkle mix; there isn’t a sprinkle mix that you can dream up that they can’t create.

That’s a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). See terms and conditions for more details.

To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018 and contacted via email. Good luck!

a Rafflecopter giveaway

Don’t forget to come back to my blog for more chocolatey goodness between now and October 20.

Check out our participating bloggers:

The PinterTest Kitchen 2 Cookin Mamas 27th and Olive A Day in the Life on the Farm A Kitchen Hoor’s Adventures A Little Fish in the Kitchen addicted 2 recipes Amy’s Cooking Adventures An Affair from the Heart April GoLightly At the Table with R and R Baking Sense Blade & Barbell Blogghetti Body Rebooted Books n’ Cooks Bottom Left of the Mitten Canning and Cooking at Home Cheese Curd In Paradise Chef Sarah Elizabeth Cindy’s Recipes and Writings Coconut & Lime Cook With Renu Cook’s Hideout Cookaholic Wife Cookie Dough and Oven Mitt CopyKat.com Daily Dish Recipes Everyday Eileen Fairyburger Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Family Around the Table Fix Me a Little Lunch Frankly Entertaining Frugal & Fit Get the Good Stuff! Growing Up Gabel Hardly A Goddess Hezzi-D’s Books and Cooks Home Sweet Homestead House of Nash Eats Intelligent Domestications jenniferbakes JoAnn’s Food Bites Join Us, Pull up a Chair Jolene’s Recipe Journal Jonesin’ For Taste Karen’s Kitchen Stories Kate’s Recipe Box Kelly Lynn’s Sweets and Treats LeMoine Family Kitchen Life on Food Life, Love, and Good Food Lisa’s Dinnertime Dish Little House Big Alaska Long Distance Baking Maria’s Mixing Bowl Moore or Less Cooking Must Love Home Norine’s Nest Our Good Life Our Sutton Place OVENTales Palatable Pastime Prettysweetblog Red Cottage Chronicles Restless Chipotle Reviews, Chews & How-Tos Sarah Cooks the Books Sarah’s Bake Studio Savory Moments Seasonal and Holiday Recipe Exchange Seasoned Sprinkles Seduction In The Kitchen Simple Family Crazy Life Simply Inspired Meals Snacks and Sips Soulfully Made Stephie The Happy Mom Sumptuous Spoonfuls Sweet Coralice Take Two Tapas Tampa Cake Girl That Recipe The Baking Fairy The Beard and The Baker The Food Hunter’s Guide to Cuisine The Gingered Whisk The Heritage Cook The Mad Scientist’s Kitchen The Olive Blogger The Pajama Chef The Redhead Baker The Saucy Fig The Spiffy Cookie The Weekday Gourmet This is How I Cook Trampling Rose Turnips 2 Tangerines Walking Fruitfully Wendy Polisi Wildflour’s Cottage Kitchen Zesty South Indian Kitchen

I know you guys will find great recipes on ALL of of those fabulous blogs this week. But first, before you go check them out… let’s chat about these YUMMY cookies! I made them with Imperial Sugar. In some ways, it seems like all sugar is the same. But since I began baking with Imperial Sugar, I have noticed a definite difference in the quality of my dishes. They’ve been in business for 175 years so they know what they’re doing!! I know that sounds like an ad, but I promise it isn’t. Their regular granulated sugar is not clumpy, their brown sugar is not dry (and the resealable bags are helpful!), and their powdered sugar is so soft and perfect for blending into frosting. If you’re looking for some fun Halloween recipes, look no further. Imperial Sugar has you covered!!

Chocolate slice and bake cookies... cardamom and orange flavors are so warm and perfect for the holiday season! I made these cookies for #Choctoberfest with the help of our Gold Sponsor, Imperial Sugar!

These Chocolate Orange-Cardamon Cookies were so easy to mix together during my son’s naptime. The whole house smelled great after I zested an orange and opened up a jar of cardamom. Then, later that afternoon, my son and I sliced the cookies together and placed them on the cookie sheet to bake. <— that was interesting with a two year old. I put them on the cookie sheet, and he moved them. Sometimes into his mouth. Hahaha! For some reason I never make slice and bake cookies, but I definitely should start doing that more often. One reason why I always say cookies are my least favorite thing to bake is that they seem so tedious to scoop out, but this method eliminates that excuse!

Chocolate slice and bake cookies... cardamom and orange flavors are so warm and perfect for the holiday season! I made these cookies for #Choctoberfest with the help of our Gold Sponsor, Imperial Sugar!

If I thought my house smelled good as the cookie dough was being mixed up, it smelled even BETTER once the cookies were baked. One taste and we all were hooked! The cardamom is perhaps a little unexpected in a cookie, but the more I eat, the more I enjoy them. I think they will be a great addition to a Christmas cookie plate, but also will fit right in with fall baking because what is fall without warm spices? 🙂 Plus they are pretty, so win win! I hope you enjoy these cookies as much as we do… and don’t forget to check out more recipes below and enter the giveaway above! I’ll be back later this week with more deliciousness. Happy Monday!

Please click here for the first day’s worth of CHOCOLATE recipes!!

one year ago: Healthier Poppy Seed Chicken Casserole
two years ago: Kale and Brown Rice Gratin
three years ago: Crockpot Barbacoa
four years ago: Baked Caramel Apple Mini Doughnuts
five years ago: Baked Strawberry French Toast with Strawberry Maple Syrup
six years ago: Maple Cornmeal Drop Biscuits
seven years ago: Pumpkin Spread
eight years ago: Pumpkin Pie Baked Oatmeal

Chocolate Orange-Cardamon Cookies

  • Servings: 3 dozen
  • Print

cut out from an old issue of Ladies Home Journal that I ended up with a random subscription to!

Ingredients:

  • 1 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • pinch of salt
  • 3/4 teaspoon ground cardamom
  • 3/4 cup unsalted butter, softened
  • 2/3 cup Imperial Granulated Sugar
  • 1/3 cup packed Imperial Brown Sugar
  • zest of one large orange, approximately 1 1/2 tablespoons
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • coarse sparkling sugar or sprinkles of choice

Directions:

In a medium bowl, whisk together flour, cocoa powder, salt, and cardamom.

In a separate large bowl (I used a stand mixer), beat butter, sugars, and orange zest together until light and fluffy, about 2 minutes. Mix in egg until just incorporated, and then beat in vanilla. Gently fold in flour and cocoa mixture, mixing only until combined.

Line a work surface with parchment paper, then roll the cookie dough into a 2 inch-diameter log. Roll tightly in parchment paper, then refrigerate for at least one hour. The recipe suggested rotating the log every 20 minutes to maintain shape, but I skipped that step because #momlife. Also, if you have kids helping with this recipe, you may want to divide the dough into two portions and roll into two logs, as one was a lot to handle when getting “help.” Two might be helpful for anyone, with or without kids. 

When ready to bake, preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats. Sprinkle sanding sugar or sprinkles on a plate or rimmed baking sheet, then roll log in sprinkles until coated well. You can brush an egg white over the log before rolling if you aren’t suffering from #momlife distraction like I was, but my method worked just fine.

Slice the sprinkled log into 1/4 inch thick, then place on prepared baking sheet an inch apart.

Bake for 9-10 minutes. Cookies should be set and slightly firm when you press into them, but they will harden a little as they cool so don’t over bake. Cool completely on pans, then store in an airtight container for up to one week. If they last that long!!

Disclosure: I received free product from Imperial Sugar to use in this recipe for #Choctoberfest. I was not required to review them or provide positive feedback. All opinions are my own. You can learn more about Imperial Sugar and get great recipe ideas from them on Pinterest, Facebook, Instagram, and Twitter.

 

Bars, Desserts, Recipes

Incredible Chocolate Marshmallow Krispie Treats #FoodBloggerLove

Seriously the BEST marshmallow krispie treats you’ve ever had. These little bars are incredible–so chocolately, so marshmallow-y, and full of fun mix-ins like coffee, pistachios, and coconut. The perfect treat for your Valentine or anyone, anytime. 

Seriously the BEST marshmallow krispie treats you've ever had. These little bars are incredible--so chocolately, so marshmallow-y, and full of fun mix-ins like coffee, pistachios, and coconut. The perfect treat for your Valentine or anyone, anytime.  #FoodBloggerLove

Hey, hey! It’s Monday… and it’s #FoodBloggerLove, organized by The PinterTest Kitchen. It’s sort of a spinoff of The Secret Recipe Club days of olde, where we would swap blogger names each month and make a recipe off someone else’s site. But, in the newest twist, #FoodBloggerLove has a little more freedom. We could make a Valentine’s Day recipe OR we could write our post to celebrate another blogger. I took the latter option, since I ❤ SRC, and was given the lovely Amy of Amy’s Cooking Adventures. So today, I’ve made Amy (and all of you awesome readers), the most INCREDIBLE rice krispie treats I’ve ever had the privilege to taste. They are chocolately and super marshmallow-y and also are studded with pistachios, coconut, and a hint of coffee flavor. Basically, they’re the best. If you’re looking for fancy rice krispie treats… look no further. You’ve found a winner of a recipe.

Seriously the BEST marshmallow krispie treats you've ever had. These little bars are incredible--so chocolately, so marshmallow-y, and full of fun mix-ins like coffee, pistachios, and coconut. The perfect treat for your Valentine or anyone, anytime.  #FoodBloggerLove

I wish I could hang out with Amy in person today and share some of these cereal bars with her. We’d have a lot to talk about… we’re both busy working mamas (though she has two kiddos, and I just have one). And, drumroll please… we’re both librarians! She works at a school and I’m at a university, but we’d have lots to chat about I’m sure! She loves cooking healthy homemade meals for her family, desserts, bread, and carbs. Meeeeeeee too, girl, me too!

Seriously the BEST marshmallow krispie treats you've ever had. These little bars are incredible--so chocolately, so marshmallow-y, and full of fun mix-ins like coffee, pistachios, and coconut. The perfect treat for your Valentine or anyone, anytime.  #FoodBloggerLove

I know the next treat you’re going to make in your kitchen are these rice krispie treats, right?? *wink wink* They really are absolutely wonderful–I shared them with a few different groups of people and they received rave reviews. All the chocolate and mix-ins add a little extra personality, but it’s the abundance of marshmallows that truly takes these treats over the top! But, I also want you to check out some of Amy’s recipes. I made this Turkey Sausage Penne Skillet the other week, and it was amazing! The weather prevented me from taking photos but you better believe it’s a make-again recipe. 🙂 (Actually, my husband made this! Super easy!) Some of Amy’s other recipes on my radar for the future are this delectable S’mores Frappuccino, Rosemary Pan Bread, and Peanut Butter Pretzel Cookies with Chocolate Ganache. Can you say y-u-m??

Seriously the BEST marshmallow krispie treats you've ever had. These little bars are incredible--so chocolately, so marshmallow-y, and full of fun mix-ins like coffee, pistachios, and coconut. The perfect treat for your Valentine or anyone, anytime.  #FoodBloggerLove

Hope you enjoy these treats–share some with your Valentine! And be sure to show Amy some love today. Connect with her on Facebook, Pinterest, Instagram, or Twitter. She always has great recipes and fun pics of her kiddos and her latest eats to share. 🙂

one year ago: Peanut Butter Honey Oatmeal Cookies
two years ago: Tangy Sweet Potato Hash 
three years ago: Spiced Fig Turkey Mini Meatloaf
four years ago: Sweet Potato Pork Quesadillas
five years ago: Chewy Peanut Butter Brownies
six years ago: Caramel S’more Cups
seven years ago: Bacon-Wrapped Feta & Almond Stuffed Dates

Be sure to find more great Valentine’s Day recipes and tributes to other food bloggers at the linky below!

Incredible Chocolate Marshmallow Krispie Treats

  • Servings: 24
  • Print

slightly adapted from Love & Flour

Ingredients:

  • 1/2 cup butter (4 ounces or 1 stick)
  • 2 – 10 ounce bags of mini marshmallows
  • 5 cups rice krispies cereal
  • 1 cup dark chocolate chips (or semi sweet or milk chocolate)
  • 1/2 cup unshelled pistachios
  • 1/2 cup shredded coconut
  • 2 teaspoons ground coffee (not instant)

Directions:

Grease a 9×13 inch baking dish and set aside.

In a pot set over medium-low heat, melt butter. Reduce heat a bit and add one bag of marshmallows. Stir frequently until mostly melted, then add 1/3 of the second bag of marshmallows. Stir constantly until melted.

Remove from heat and stir in cereal.

Fold in chocolate chips, nuts, coconut, ground coffee, and remaining marshmallows. Stir until fully incorporated, then transfer to prepared pan.

Use a bit of wax paper or your greased hands to press down. Allow to cool completely before cutting and serving.

Enjoy!

Candy, Desserts, Recipes

Peppermint Bark Pretzels

Peppermint bark pretzels… a delightful salty-sweet treat! Great for gift-giving, Christmas cookie platters, or a fun cooking activity with your kiddos. 

Peppermint bark pretzels... a delightful salty-sweet treat! Great for gift-giving, Christmas cookie platters, or a fun cooking activity with your kiddos. 

In the continuing chronicles of “Sarah makes easy Christmas recipes” we have this winner of a recipe… Peppermint Bark Pretzels. Just like the Sweet and Spicy Pretzel Snack Mix from the other day, this easy recipe comes together in just a few minutes and tastes freakin’ AMAZINGGG. Yup, amazing! It was serious self-control that allowed these little bites to go from baking sheet to gift bag (aren’t they the cutest?! ALDI!) with only sneaking one or two. #scoutshonor

Peppermint bark pretzels... a delightful salty-sweet treat! Great for gift-giving, Christmas cookie platters, or a fun cooking activity with your kiddos. 

If you love the salty-sweet combo, you’ll love these pretzels! They’re probably a little more on the sweet side since I made them with white chocolate AND peppermint candy cane pieces, but the salty pretzel totally came through too.

Peppermint bark pretzels... a delightful salty-sweet treat! Great for gift-giving, Christmas cookie platters, or a fun cooking activity with your kiddos. 

I think chocolate dipped pretzels would be a great easy recipe to make with kids because they’re pretty foolproof and don’t require tons of precision to still taste good. Sometimes melting chocolate can be a little hairy BUT if you use either high quality chocolate OR those handy-dandy trays of almond bark, your results will be much improved. My little kitchen helper didn’t really help with these (he was more interested in running around the house with the spray bottle aimed at our naughty cat who cannot. leave. the. Christmas. tree. alone. to. save. her. life.) but he sure was enthralled with mama taking photos on the porch!

Peppermint bark pretzels... a delightful salty-sweet treat! Great for gift-giving, Christmas cookie platters, or a fun cooking activity with your kiddos. 

If you need a last minute food gift for the teacher/babysitter/coach/neighbor in your life, definitely consider these! We made them for our son’s daycare teachers and paired them with a small gift card and a note. So easy and cute! Hope you enjoy… and MERRY CHRISTMAS, friends!

Peppermint bark pretzels... a delightful salty-sweet treat! Great for gift-giving, Christmas cookie platters, or a fun cooking activity with your kiddos. 

one year ago: Cranberry Dessert Pizza
two years ago: No-Bake Peanut Butter Marshmallow Bars
three years ago: Orange Spritz
four years ago: Baked Fish Tacos with Cranberry Salsa
five years ago: Cranberry Orange Pancakes with Cranberry Maple Syrup
six years ago: Classic Sugar Cookies
seven years ago: Cranberry Scones

Peppermint Bark Pretzels

  • Servings: 3 cups
  • Print

inspired by Yay for Food

ingredients:

  • 11 ounces good quality white chocolate – I used Ghirardelli white chocolate chips
  • 3 cups mini pretzels
  • 3-4 candy canes, crushed – I used a food processor

Directions:

Line a couple baking sheets with wax paper.

Melt white chocolate chips according to package directions (typically, I use the microwave and heat for 30 seconds on 50% power, stir, then heat for 15 second bursts until melted). When chocolate is melted, dip the pretzels in to coat. Allow excess chocolate to fall off, then place on wax paper. Sprinkle with crushed candy canes, and repeat.

I didn’t worry about fully coating the pretzels, and once I got a good rhythm going I was able to dip a handful of pretzels, lay them out, sprinkle with candy cane pieces, and repeat. I had to reheat the chocolate once for a few seconds towards the end.

Since I used a higher quality chocolate and it’s chilly out, I didn’t have to place these in the refrigerator to set but if it’s warmer, that may be necessary. I forsee trying these in the future with other types of chocolate or even drizzling with a different type of chocolate or nuts. Yum! So many possibilities.

 

Bars, Desserts, Recipes

Peanut Butter Chocolate Chip Brownies

Chewy peanut butter bars with lots of milk chocolate chips. These seriously taste like a peanut butter brownie, and they are so easy! Add them to your holiday baking list, stat.

Chewy peanut butter bars with lots of milk chocolate chips. These seriously taste like a peanut butter brownie, and they are so easy! Add them to your holiday baking list, stat.

So, it is December 12. And I haven’t made a single Christmas recipe yet. Eeeek. I had hoped to do that over the weekend, but we all came down with colds (boo) so baking was a no-go. Maybe next weekend. But I still have a sweet treat to share with you guys!! These Peanut Butter Chocolate Chip Brownies may not be the most Christmas-y recipe you’ll ever make, but they’re pretty darn delicious. If you’re making a big platter of Christmas cookies for a party or making treat bags for friends and neighbors, be sure to include a batch of these. You probably have all the ingredients in your pantry already. I know I do!

Chewy peanut butter bars with lots of milk chocolate chips. These seriously taste like a peanut butter brownie, and they are so easy! Add them to your holiday baking list, stat.

My favorite thing about these Peanut Butter Chocolate Chip Brownies (besides how yummy they taste!) is that they have the texture of a gooey, fudgy brownie–including that crinkly top!!–but the taste of a Reese’s cup. It’s crazy!! Crazy good, that is. I can’t wait to make them again soon! If you wanted to make them extra-special for the Christmas season, adding some red and green sprinkles on top would be a fun addition. Or add some chocolate icing and sprinkles… yum! Enjoy, friends!

Chewy peanut butter bars with lots of milk chocolate chips. These seriously taste like a peanut butter brownie, and they are so easy! Add them to your holiday baking list, stat.

one year ago: Jalapeno Beer Cheese Spread
two years ago: Pumpkin Cornbread
three years ago: Mini Apple Cupcakes with Cranberry Buttercream
four years ago: Dark Chocolate Ginger Squares
five years ago: Caramel Apple Dip
six years ago: Honey Yeast Dinner Rolls
seven years ago: Pumpkin Pancakes

Peanut Butter Chocolate Chip Brownies

  • Servings: 24
  • Print

from Bunny’s Warm Oven

Ingredients:

  • 1/2 cup butter
  • 3/4 cup peanut butter
  • 1 3/4 cup sugar
  • 1 1/2 teaspoons vanilla
  • 4 eggs, beaten
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 12 ounces milk chocolate chips (reserve 1/3 cup to sprinkle on top if desired)

Directions:

Grease a 9×13 baking dish with cooking spray. Preheat oven to 350 degrees F.

In a large saucepan, melt butter over medium heat. When melted, remove from heat. Whisk in peanut butter until melted. Stir in sugar, vanilla, and eggs. Fold in flour and baking powder, then stir in chocolate chips (reserve 1/3 cup to sprinkle on top of bars if desired).

Immediately transfer batter to prepared pan. Sprinkle reserved chocolate chips on top, then bake for 35 minutes or until golden brown on top. My brownies took a few minutes longer. Don’t overbake them though!

Cool and then cut into squares to enjoy!