Studio 5 Contributors, Brooke Carn, Stephanie Younger and Rachel Hendrickson think “outside of the jar” to find three fabulous peanut butter recipes your family will love.
Brook Carn’s Peanut Butter -White Chocolate Cookies
2 lbs. good quality white chocolate Guittard or Ghirardelli vanilla chips work great. Don’t use the cheaper ones, they won’t melt correctly.)
1 c. chunky peanut butter
3 ½ c. rice krispies
2 ½ c. dry roasted peanuts
2 c. miniature marshmallows
Melt the white chocolate in a large microwave safe bowl in 1 minute increments until smooth.
Add peanut butter and stir until totally combined.
In separate large bowl combine rice krispies, peanuts and marshmallows.
Pour chocolate mixture over the cereal mix and fold together until combined.
Drop by tablespoonful on parchment paper. Let cool completely.
Stephanie Younger’s Peanut Butter Mousse
3 ounces cream cheese, at room temperature
1 cup confectioners’ sugar
1/4 cup milk
3/4 cups creamy peanut butter
2 cups heavy cream(cold)
1 tablespoons vanilla extract
Using a mixer whip the cream and vanilla until stiff peaks form. Put in the fridge. Cream together the cream cheese, sugar, milk and peanut butter. Fold in the cold whipped cream. It may take a while, but it will come all together and create a creamy smooth textured mousse.
Refrigerate until very cold.
Serve Peanut Butter Mousse as an elegant dessert on its own or use it to turn ordinary chocolate cupcakes into an extra-ordinary dessert. Here’s how:
Chocolate-Peanut Butter Cup Cupcakes
2 c. all purpose flour
1 t. baking soda
1/2 t. baking powder
1 t. salt
6 T. good quality cocoa
1 1/2 cups granulated sugar
1 t. vanilla extract
3/4 c. vegetable oil
3/4 c. cold water
1/2 c. sour cream
1 c. chopped peanut butter cups
Sift together the flour, baking soda, baking powder, salt, cocoa and sugar. Set aside. Cream together the eggs, vanilla, oil, water and sour cream. Slowly add the dry ingredients and mix until well combined. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 18-20 minutes. Cool slightly, remove from pans and set on cooling rack to cool completely. Make mousse.
Remove wrappers from cupcakes. Cut cupcakes in half. Pipe mousse onto the cupcake half. Place the top half of the cupcake over the mousse. Pipe more mousse on the top of the cupcake. Sprinkle with crushed peanut butter cups.
For more delicious dessert recipes from Stephanie Younger go to
Rachel Henrickson’s Peanut Butter Truffles
1 c. peanut Butter
6 T. butter, melted
2 c. powdered Sugar
16 oz chocolate (almond bark)
Mix peanut butter and butter together. Slowly mix in powdered sugar.
Cover with saran wrap and chill over-night.
Shape peanut butter mixture into 1″ balls.
In sauce pan, melt chocolate over low heat. Stir constantly until smooth. Remove chocolate from heat and cool slightly—30 seconds to 1 minute.
Dip peanut butter balls into the chocolate.
Place on wax paper. .Let stand until firm.