This page brings together five peanut butter desserts that range from baked bars to no-bake candies and a slow cooker pie.
Each recipe uses peanut butter in a different way, from swirling and folding to mixing, dipping, and coating.
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- Peanut Butter Cup Brownies
- Slow Cooker 5-Ingredient Amish Peanut Butter Pie
- Reese’s Chocolate Peanut Butter Cup Earthquake Cake
- 4-Ingredient Peanut Butter Balls
- Chocolate Peanut Butter Haystacks
Peanut Butter Cup Brownies
Peanut Butter Cup Brownies combine a fudgy cocoa base with chopped peanut butter cups for pockets of candy in every slice. Melted butter is stirred with sugar and cocoa first, then vanilla and eggs are added before the flour mixture goes in. The batter is finished with peanut butter cups folded through for even distribution.
The prepared batter goes into a parchment-lined 9×13-inch pan, and melted peanut butter is drizzled over the top before being swirled with a knife for a marbled look. The brownies bake until a toothpick comes out with a few moist crumbs, then cool completely in the pan before slicing.
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Slow Cooker 5-Ingredient Amish Peanut Butter Pie
Slow Cooker 5-Ingredient Amish Peanut Butter Pie starts with frozen raw pie crust pieces scattered in a greased slow cooker, then spoonfuls of creamy peanut butter are nudged over the crust. A mixture of sugar, lightly beaten eggs, and milk is whisked smooth and poured gently around and over the layers without stirring.
The pie cooks on LOW until the edges are set and the center is barely jiggly, then rests covered so it can finish setting. When served warm, each scoop includes custard, peanut butter pockets, and tender crust pieces, and whipped cream or vanilla ice cream can be added if desired.
Get the full Slow Cooker 5-Ingredient Amish Peanut Butter Pie recipe
Reese’s Chocolate Peanut Butter Cup Earthquake Cake
Reese’s Chocolate Peanut Butter Cup Earthquake Cake begins with prepared dark chocolate fudge cake batter spread in a greased baking dish. A separate frosting is made by beating cream cheese, butter, peanut butter, and vanilla until smooth, then mixing in powdered sugar until thick and creamy.
That frosting is spread over the cake batter before chocolate chips and halved Reese’s peanut butter cups are sprinkled on top and pressed in gently. The cake bakes until the center comes out clean, and it is served cooled with vanilla ice cream.
Get the full Reese’s Chocolate Peanut Butter Cup Earthquake Cake recipe
4-Ingredient Peanut Butter Balls
4-Ingredient Peanut Butter Balls start by mixing creamy peanut butter with softened salted butter until smooth and uniform. Powdered sugar is added gradually until a thick dough forms, and the mixture is chilled so it firms up enough to shape into balls by hand.
After shaping, the balls are chilled again on a wax-paper-lined baking sheet so they hold together during dipping. Chocolate chips are melted, with optional shortening or coconut oil stirred in for smoother coating, then each ball is dipped with a fork and returned to the tray until the chocolate sets.
Get the full 4-Ingredient Peanut Butter Balls recipe
Chocolate Peanut Butter Haystacks
Chocolate Peanut Butter Haystacks pair chow mein noodles and salted peanuts with a butterscotch-peanut butter mixture for a crunchy no-bake treat. The butterscotch chips and peanut butter are melted together in the microwave in short intervals, stirring after each one until smooth, then the noodles and peanuts are coated evenly.
Spooned mounds are dropped onto wax paper and drizzled with separately melted chocolate on top. The haystacks are left to cool and set until firm, creating sweet clusters with a crisp texture and a chocolate finish.
