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I love America’s random days to celebrate food. While my personal favorite is July 7th (my birthday and National Chocolate Day), there are many other days to celebrate our favorite snacks. Today, March 1st, is National Peanut Butter Lover’s Day, so we’re celebrating with our favorite peanut butter recipes.
If you like peanut butter as much as we do, this article and this day are all for you!
Giant Peanut Butter Cup
Thank you Pure Wow for the recipe!
Ingredients
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12 oz. dark chocolate
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10 oz. milk chocolate
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2 Tbsp coconut oil
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1 + ½ cups creamy peanut butter
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1 + ¼ cups confectioners’ sugar
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1 tsp kosher salt
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1 tsp vanilla extract
Directions
1. Bring a medium saucepan with 2 inches of water to a simmer over medium heat. Combine the dark chocolate, milk chocolate, and coconut oil in a medium-sized heatproof bowl and place it over the saucepan.
2. Heat the chocolate over the water until it’s melted and smooth. Pour half of the chocolate into a 9-inch tart pan with a removable base. Gently tap and swirl the pan until the chocolate fully coats the base. Refrigerate the base until it’s fully set, 15-20 minutes.
3. Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, cream the peanut butter and confectioners’ sugar until light and fluffy, about 4 minutes. Beat in the salt and vanilla. On a piece of parchment paper, form the mixture into a 9-inch circle.
4. Remove the tart pan from the refrigerator and carefully place the peanut butter disk on top of it. Press the peanut butter layer into the edges of the pan. Pour the remaining chocolate over the peanut butter and gently tap and swirl until it fully coats the peanut butter layer.
5. Refrigerate until the top is fully set, 15-20 minutes. Remove from the refrigerator 10 minutes before serving.
Chocolate Peanut Butter Cheesecake Bars
Thank you Sally’s Baking Addiction for the recipe!
Ingredients
Crust:
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36 Oreos
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½ cup unsalted butter (melted)
Peanut Butter Filling:
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3 8-oz. bricks cream cheese (softened to room temperature)
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1 cup sugar
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¼ cup sour cream (room temperature)
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1 cup creamy peanut butter
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1 tsp vanilla extract
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⅛ tsp salt
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3 large eggs (room temperature)
Chocolate Topping:
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½ cup unsalted butter
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1 heaping cup of semi-sweet chocolate chips
Directions
1. Preheat the oven to 350°F. Line the bottom of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out.
2. Pulse all the sandwich cookies (whole) in a food processor or blender into a fine crumb, this should yield about 3 cups of crumbs. Stir the cookie crumbs and the melted butter together in a large bowl. Press the ‘crust’ tightly into the bottom of the lined baking pan. Pre-bake for 10 minutes, then set it aside.
3. Use a handheld or stand mixer fitted with a paddle attachment to beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy for about 2 minutes. Add the sour cream and beat until it’s fully combined. Then add the peanut butter, vanilla, and salt and beat. Put the mixer on medium speed and add the eggs one at a time. Once everything is combined, stop mixing. Whisk any lumps that remain.
4. Pour the cheesecake filling onto the crust. Spread evenly on top with a rubber spatula.
5. Bake for 35-38 minutes or until the cheesecake appears set on top and the edges are browned. The bars will be puffy but will sink down as they cool. Place the pan on a wire rack to cool for 1 hour at room temperature, then chill in the refrigerator for at least 3-4 hours before topping it with chocolate.
6. Cut the butter into tablespoon-sized pieces and place in heat-proof bowl. Pour the chocolate chips on top. Microwave them in 30-second increments until they’re smooth. Let the mixture cool for 2-3 minutes, then pour and spread evenly over the chilled cheesecake bars.
7. Chill in the refrigerator for 45-60 minutes, or in the freezer for 30 minutes.
8. Slice and serve!
Peanut Butter Silk Pie
Thank you Taste of Home for the recipe!
Ingredients
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¾ cup peanut butter
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4 oz. cream cheese (softened)
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1 cup confectioners’ sugar
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1 carton frozen whipped topping (thawed)
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1 graham cracker crust
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Salted chopped peanuts (for topping)
Directions
1. In a large bowl, beat the peanut butter, cream cheese, and confectioners’ sugar until it’s smooth. Fold in the whipped topping and pour it into the prepared crust.
2. Refrigerate for at least 2 hours before serving. Sprinkle with peanuts and, if desired, garnish with chocolate syrup, peanut butter ice cream, and additional whipped topping.
Chocolate Peanut Butter Donuts
Thank you The Toasted Pine Nut for the recipe!
Ingredients
Donuts:
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¼ cup salted butter
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¼ cup agave nectar
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1 tsp vanilla extract
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2 Tbsp peanut butter
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2 eggs
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1 cup blanched almond flour
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½ tsp sea salt
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1 tsp baking powder
Chocolate Icing:
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¼ cup cocoa butter
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1 Tbsp cocoa powder
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1 Tbsp agave nectar
Peanut Butter Drizzle:
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2 Tbsp peanut butter
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1 Tbsp cocoa butter
Directions
1. Preheat the oven to 350°F.
2. In a large bowl, whisk the butter, agave, vanilla, and peanut butter together until smooth. Add the eggs and continue to whisk until combined and smooth. Add the almond flour, sea salt, and baking powder. Whisk until completely combined.
3. Thoroughly grease your donut pan. Transfer the donut batter into a plastic baggie and cut off one corner. Squeeze the batter out around the circle of the donut pan.
4. Bake for 10-12 minutes until golden brown and allow it to sit in the pan for a few minutes before transferring it to a cooling rack.
5. Melt the cocoa butter in the microwave, stirring every 30 seconds. Once it’s mostly melted, continue to whisk until the remaining chunks have completely melted. Whisk in the cocoa powder and agave nectar until it’s smooth.
6. Dip the tops of the donuts into the chocolate icing and place them back on the cooling rack.
7. In a separate bowl, microwave the peanut butter for 30 seconds to 1 minute. Stir in 1 tablespoon of cocoa butter and drizzle on the top of the donuts.
Peanut Butter Cream Pie with Raspberry Meringue
Thank you Pure Wow for the recipe! 
Ingredients
All-Buttah Pie Dough:
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1 + ¼ cups all-purpose flour
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¼ tsp fine sea salt
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8 Tbsp cold unsalted butter (cut into ½-inch cubes)
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¼ cup ice water
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Egg wash (as needed)
Peanut Butter Cream Pie:
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1 cup heavy cream
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½ cup confectioners’ sugar
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¾ cup creamy peanut butter
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8 oz. cream cheese (room temperature)
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½ cup granulated sugar
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2 tsp vanilla extract
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½ tsp fine sea salt
Raspberry Meringue:
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4 large egg whites
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½ tsp cream of tartar
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1 cup sugar
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2 + ½ oz. freeze-dried raspberries
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Large pinch of fine sea salt
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2 tsp vanilla extract
Directions
1. In a medium bowl, whisk together the flour and salt. Add the butter cubes, tossing them through the flour until each piece is coated. Cut the butter into the flour by pressing the pieces between your fingers and thumbs, flattening the cubes into big shards. Continue to toss the butter with the flour as you work, re-coating the pieces. Mix until the butter is about the size of walnut halves.
2. Make a well in the center of the bowl and add the water. (Have more at the ready.) Toss the mixture gently to moisten it. Add more water, 1 to 2 tablespoons at a time until the dough comes together. When it starts to come together, you can mix by gently kneading the dough to make it more homogenous. The dough should hold together easily without feeling dry and crumbly or wet and sticky. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes (and up to 3 days) before using.
3. On a lightly floured surface, roll out the dough about 1 inch wider than a 9-inch pie plate (it should be about ¼ inch thick). Transfer to the pie plate, gently pushing it into the base. Trim the overhang to about ½ inch around the edge of the plate. Tuck and crimp as desired. Refrigerate for at least 15 minutes before baking.
4. Preheat the oven to 425°F. Using a fork, poke the bottom of the crust all over. Cut a square of parchment slightly larger than the pie plate, then place it on top of the crust and fill with pie weights or dried beans. Transfer to the oven and bake until the edges just start to brown, 15 to 17 minutes. Remove from the oven and use the parchment to lift the pie weights from the crust. Return to the oven and bake until evenly golden and fully baked, 10 to 12 minutes more. Cool completely and brush with egg wash before filling.
5. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and powdered sugar to medium peaks. Transfer to a medium bowl and refrigerate.
6. Wipe out the mixer bowl and return it to the mixer stand; switch to the paddle attachment. Add the peanut butter, cream cheese, and granulated sugar to the bowl and cream until light and fluffy, about 5 minutes. Add the vanilla and salt and mix to combine.
7. Add about ¼ of the whipped cream to the peanut butter mixture and mix vigorously to combine (this first addition will temper the mixture by lightening it). Remove the bowl from the mixer stand and gently fold in the remaining whipped cream in two or three additions.
8. Pour the filling into the cooled pie crust and spread into an even layer. Chill for at least 1 hour (or up to 24 hours).
9. In the bowl of a food processor, process the freeze-dried raspberries with the sugar to form a fine powder.
10. Bring a medium pot filled with about 2 inches of water to a simmer over medium-low heat. Set a medium bowl over the pot, add all the ingredients, and whisk to combine. Heat, whisking constantly until the mixture reaches 160°F on a thermometer.
11. Remove the bowl from the heat and continue to whisk (or transfer the heated mixture to the bowl of a stand mixer fitted with the whisk attachment). Whip the mixture on medium-high speed until it reaches medium peaks, about 5 minutes.
12. Just before serving, spread or pipe the meringue on top of the chilled pie. If desired, toast the meringue with a kitchen torch.
Do you love peanut butter as much as we do? Comment below and let us know how you’re celebrating today!
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