Peanut butter chocolate layer bars

This recipe was adapted from a 7-layer brownie recipe. I was worried about it being too overly sweet or peanut-buttery, but when the bars disappeared within 24 hours, I realized maybe it was just right. They are intense, but very tasty!

Ingredients

1 box Ghiradelli double chocolate brownie mix

1 stick butter

Streusel (recipe below)

1 cup mini peanut butter chocolate cups/1 cup chopped Reese's cups

1 cup semi-sweet mini chocolate chips

1 cup peanut butter cups

1 14oz can sweetened condensed milk

Peanut butter icing/drizzle

Streusel:

1/2 cup white sugar

6 tbsp all purpose flour

1/2 tsp salt

4 tbsp butter + 2 tbsp peanut butter, melted

Directions

1. In a 13x9 pan (or a Baker's Edge pan) melt 1 stick of butter, then sprinkle brownie mixture over top.

2. Layer chips, cups, and streusel over top.

3. Drizzle condensed milk evenly over pan.

4. Bake at 350 for 30-40min, until bubbly and golden brown on edges.

5. Let cool *completely* before cutting; drizzle peanut butter frosting/drizzle over top for decoration.

PB and chocolate swirled, flaked, and streusel'd cake

A few tweaks to the black/white chocolate cake from a few weeks ago:

1 package (18.25 ounces) yellow cake mix (butter recipe if possible)
1 package (3.4 ounces) vanilla instant pudding mix
1 1/4 cups milk
3/4 cup vegetable oil
3 large eggs

1 cup peanut butter chips
3/4 cups chocolate chunks/chips, both chopped into *very* small pieces (think almost flakes) in food processor

Streusel:
1/2 cup white sugar
6 tbsp all purpose flour
1/2 tsp salt
4 tbsp butter + 2 tbsp peanut butter, melted

DIRECTIONS
1. Preheat oven to 350°F. Grease bundt pan.
2. Combine cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. After scraping sides of the bowl, increase mixer speed to medium and blend 1 1/2 to 2 min­utes more-- the batter will look thick but well combined. Gently stir in 1/2 cup of the peanut butter chip flakes until uniformly mixed.
3. Make streusel topping, stirring in remaining peanut butter/dark chocolate flakes.
4. Pour 1/3 of the batter into pan. Sprinkle ~1/3-1/2 of streusal mix on top, cover with 1/3 more batter, then more streusel. Spread remaining batter on top and sprinkle with remaining streusel.
5. Bake until cake is golden and fork comes out almost clean, about ~45-50min.
6. Place pan on a cooling rack for at least 15min.
7. To frost, you could make peanut butter and/or chocolate drizzle from chocolate chips, or feel free to use store-bought icing, put it in a ziploc bag, warm in microwave, cut of teeny-tiny opening at corner of bag and drizzle over cake in lots of thin lines. Enjoy!

As an added bonus, I filled the hole in the bundt cake with mini chocolate PB cups from Trader Joes and drizzled frosting on that too...decadent...but so tasty :-)

Peanut butter-crusted chocolate cookie bars

Another recipe made up during my lunch break...preliminary husband-tastings get a thumbs-up!

Peanut butter-crusted chocolate cookie bars

16 Nutter Butter (or peanut butter sandwich) Cookies
3 Tbsp. butter melted

1 box chocolate cake mix
2 large eggs
8 Tbsp (1 stick) butter, melted
1/2 tsp salt
1 bag peanut butter chips or 1 container TJ’s mini-PB cups

1. Preheat the oven to 350 degrees. Spray 9 x 13-inch pan with cooking spray.
2. Place cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of baking pan.
3. Place the cake mix, eggs, salt, and melted butter in a large mixing bowl.
4. Blend with electric mixer on low speed until ingredients are moistened, 1 minute.
5. Add PB cups/chips and stir or blend on low another 30 seconds, just to incorporate.
6. Turn the dough into the pan, and spread it evenly over crust with fingers or a rubber spatula.
7. Place the pan in the oven and bake 20 to 25 minutes, or until the bars are firm but still soft.
8. Remove the pan from the oven and place on a wire rack to cool for at least 20 minutes, then slice and serve.

If I make them again: I might add another Tbsp melted butter to the cookie mix, as it was a touch dry.

Update: After a day of being cut, these things dried out and really weren't that great. Next time I won't bake til the toothpick is clean (really I think 20-25min should be enough; I ended up doing it for 35min in a Baker's Edge pan), and I think I would swirl some Better 'n Peanut Butter lightly through as well for some more PB gooeyness.