Chocolate Peanut Butter Stained Glass Bars

 A retro treat that requires no baking!

1/3 cup unsalted butter

2 cups semi-sweet chocolate chips, divided

1/3 cup creamy peanut butter

3 tbsp unsweetened cocoa powder

2 tsp pure vanilla extract

1/2 tsp kosher salt

1 bag (400 g) multicoloured miniature marshmallows, about 10 cups

1 cup salted peanuts, roughly chopped

2/3 cup flaked sweetened coconut

* Spray a 9 inch square pan with cooking spray, then line with parchment paper to reach 1 inch above edges

* Melt butter in a medium saucepan set over medium heat.  Cook, without stirring until light brown and slightly nutty, about 3 minutes.  Remove from heat and scrape up any browned bits with a wooden spoon.  Cool for 2 minutes

* Add 1/2 cup chocolate to butter and stir until melted.  Repeat with remaining chocolate chips in 2 stages.  Stir in peanut butter, cocoa, vanilla and salt until dissolved and smooth.  Cool completely about 20 minutes.  

* Place marshmallows and peanuts in a large mixing bowl.  Pour cooled chocolate mixture overtop and gently stir to coat; spread into prepared pan to fill each corner without smooth top.  Sprinkle with coconut if using.  

* Refrigerate for at least 3 hours, preferably overnight.

*Grabbing sides of parchment paper, remove bars and transfer to cutting board.  Cut into squares or slices  and store in an air tight container and refrigerate.

Flourless Peanut Butter Cookies

 Who doesn't love a peanut butter cookie?

1/2 cup salted peanuts

2 tbsp granulated sugar

1 cup creamy peanut butter

3/4 cup packed dark brown sugar

1 large egg

1 tsp pure vanilla extract

Sprinkles or sugar

• Position racks in the upper and lower thirds of the oven; preheat to 350F.  Line 2 baking sheets with parchment paper.  Combine the peanuts and granulated sugar in a food processor and process until finely ground and beginning to clump.   Pour the mixture into a small nonstick skillet and cook over medium heat, stirring often until lightly toasted, about 5 minutes.  Pour into a large bowl and let cool.
• Stir the peanut butter, brown sugar, egg, and vanilla into the peanut mixture with a rubber spatula until combines.   Scoop heaping tablespoonfuls of dough and arrange 1 1/2 inches apart on the prepared pans.  Gently press the back of a fork on top of each piece of dough twice to flatten slightly and make hatch marks (dip the fork in water if it gets sticky).  Sprinkle with sugar.
• Bake, switching pans halfway through until the cookies are just set around the edges but not totally firm.  15 to 16 minutes.  Let cool completely on the pans.

Grilled Chicken Satays and Peanut Sauce

This is a really nice peanut sauce that goes well with chicken or pork.  I grilled outdoors but you could broil the satays if you do not have a bbq.

PEANUT SAUCE
1/3 cup smooth peanut butter
1/4 cup warm water
2 tbsp hoisin sauce
1 tsp fresh ginger, grated
2 tbsp seasoned rice vinegar
2 tbsp sodium reduced soy sauce
1 tsp sesame oil
1/2 tsp Asian garlic chili paste or sauce

CHICKEN SATAYS
boneless, skinless chicken breast 750g
2 tbsp sodium reduced soy sauce
2 tsp sesame oil
2 tsp fresh ginger, grated
1 large clove garlic, grated

• Soak wooden skewers in water for at least 30 minutes before using to reduce flare ups on the grill.
• PEANUT SAUCE:  In a bowl, whisk together peanut butter, water and hoisin sauce until smooth.  Add ginger, vinegar, soy sauce, sesame oil and chili paste and whisk until combined.  Cover and refrigerate until ready to serve.
• Using a chef’s knife, cut chicken crosswise into thin slices about 1/4 inch thick and place into a large bowl.  Add soy sauce, sesame oil, ginger and garlic; stir to coat well.  Let stand for 15 minutes or cover and refrigerate for up to 8 hours.
• Thread chicken onto small soaked skewers.  Place on greased grill over medium high heat turning once for about 6 minutes or until no longer pink inside.  Serve with peanut sauce.

Oatmeal Peanut Butter Cookies

A different peanut butter cookie!  The whole family enjoyed these treats.

1/2 cup shortening
1/2 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/2 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 cup quick cooking oats

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together shortening, butter, brown sugar, white sugar and peanut butter until smooth.  Beat in the eggs one at a time until well blended.  Combine the flour, baking soda, and salt; stir into the creamed mixture.  Mix in the oats until just combined.  Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 15 minutes in the preheated oven or until just light brown.  Don't over bake.  Cool and store in an airtight container.

Easy Peanut Butter Cups

These are delicious!  The whole family will love them.

4 oz white chocolate, chopped
1/2 cup smooth peanut butter
12 oz semi sweet chocolate, chopped
2 tbsp unsalted roasted peanuts, chopped

Line 2 - 12 cup mini muffin pans with paper liners; set aside.  In a microwave safe bowl, combine white chocolate and peanut butter.  Microwave until almost melted, 1 to 1 1/2 minutes, stirring halfway through.  Set aside to cool slightly.  Meanwhile, place semi sweet chocolate in another microwave safe bowl.  Microwave, stirring once or twice until almost melted.  2 to 3 minutes.  Dividing evenly, use a spoon to layer semi sweet chocolate and peanut mixture into liners, beginning and ending with chocolate; sprinkle with peanuts.  Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes.  Bring to room temperature before serving.  To store, place in an airtight container and refrigerate up to 2 weeks.  Makes 24.

Chocolate Peanut Butter Cream Pie

The kids will love this one!

1 1/4 cups Graham Crumbs

1/4 cup butter, melted

3/4 cup hot fudge dessert topping divided

1 cup whipping cream

1/2 cup smooth peanut butter

1 1/4 cups cold milk

2 pkg Vanilla instant pudding

Combine crumbs with melted butter in a 9 in. pie plate.  Spoon 1/2 cup of the fudge topping into bottom of crust.  Place in freezer for 10 min.

Whisk peanut butter and milk in a large bowl until well blended.  Add pudding mixes.  Beat for 2 min. or until smooth.  Whip whipping cream.  Stir in half of the whipped topping.  Gently spoon over chocolate layer.

Top with remaining whipped topping.  Refrigerate 3 hour or until set.  Drizzle with remaining fudge topping just before serving..

Brownie-Peanut Butter Ice Cream

This is a favourite of mine!  It has a rich flavour and the brownie and peanut butter is divine!  I had to make this in two batches as my ice cream maker is smaller than the one used in this recipe, but that didn't seem to make a difference.  Make sure you cool the mixture well before putting it in the ice cream maker or it won't freeze nicely.

2 cups sugar
2 cups light cream
2 cups whipping cream
6 well beaten eggs
4 cups milk
2 tbsp vanilla
2 cups crumbled brownies
1 cup chopped salted peanuts
1 cup peanut butter

In a heavy large saucepan combine the sugar, light cream, and whipping cream.  Cook and stir over medium heat till the sugar dissolves.  Stir about half the hot mixture into the beaten eggs.  Return all of the mixture to the saucepan.  Cook and stir about 5 minutes more or till the mixture is slightly thickened and coats a metal spoon.  Cool; stir in milk and vanilla.  Cover and chill (chilling the mixture speeds freezing). Pour the mixture into a 5 quart ice cream freezer.  Freeze according to manufacturer's directions.  Remove the dasher; stir in the crumbled brownies, chopped peanuts, and peanut butter before ripening the ice cream.  Makes about 3 1/2 quarts.

Thai Meatballs in Peanut Sauce

I have tried lots of recipes that have a peanut sauce but this is the first one that I liked.  The lime juice brings a tang to an otherwise very sweet sauce.

1 1/4 lb (550 g) ground chicken, turkey or beef
1/2 cup dry bread crumbs
1/4 cup chopped green onions
1/4 cup chopped cilantro
1 egg
1 clove garlic, minced
1 tbsp soy sauce
1 tbsp minced or grated fresh ginger root
1/4 tsp red pepper flakes (optional)

Sauce
1 cup chicken broth
1/3 cup lime juice
1/4 cup soy sauce
2 tbsp smooth peanut butter
2 tbsp cornstarch

1. Preheat the oven to 375F.  Grease a cookie sheet or baking pan.
2. In a large bowl combine the ground meat, bread crumbs, green onions, cilantro, egg, garlic, soy sauce, ginger and red pepper flakes.  Mix well until the ingredients are evenly combined.
3. With wet hands *or with plastic gloves), roll the meat mixture into 1 in diameter balls.  Arrange on the prepared cookie sheet, leaving a little room between them so they brown evenly.  Place meatballs in the oven and bake, turning over once, for 30 to 35 minutes.  They should be cooked through and very lightly browned. 
4. While the meatballs are baking, combine chicken broth, lime juice, soy sauce, peanut butter and cornstarch in a blender (or with a whisk or hand blender).  Transfer to a medium sized saucepan and place over medium heat.  Cook, stirring until the sauce boils and begins to thicken.  Add the baked meatballs, reduce the heat to low and cook, stirring very gently for 5 to 10 minutes or until the meatballs are lightly glazed with sauce.  Serve immediately with plain steamed rice or noodles.