Peanut Butter

Gooey Peanut Butter and Jam Bars

The combination of oatmeal with peanut butter and jelly is not unheard of. This amazing recipe combines all of these great ingredients together in one ultimate snack that everyone will love and enjoy.

Yield: 16 Bars

Skill Level: Beginner

Prep Time: 12-15 Minutes

All you will need is:

1 pouch or approx. 17 ounces Betty Crocker Oatmeal Cookie Mix 

1 Egg (beaten)

½ cup or 1 stick Butter or Margarine (softened)

¾ cup Raspberry or Grape Jam/Jelly (seedless)

1-⅔ cups Reese’s Peanut Butter Chips (divided)

Also See: DIY Pretzel Sandwiches Recipe

All you need to do is:

Heat the oven to 375° F and grease a 9-inch square baking pan. 

Stir together in a bowl, the cookie mix, butter and egg until it forms a soft dough. 

Press the mixture in the greased pan and reserve 1 cup for later use.

Stir the jelly to soften and then spread it evenly over crust. 

Now, sprinkle 1 cup Peanut Butter Chips over Jelly. 

Stir the remaining ⅔ cup chips into the reserved crumb mixture and sprinkle over top. 

Bake for about 30 to 35 minutes or until lightly browned. 

Cool completely in pan on wire rack. 

Cut into bars and serve warm. 

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Milk Chocolate Peanut Butter Fudge – Christmas Special

Well, who doesn’t like homemade gooey fudge? This delicious and decadent recipe is just what you need for a cold and cozy Christmas Eve holiday. Shape them however you want and you will be good to go.

Yield: 1-¾ Pounds

Skill Level: Intermediate

Prep Time: 5-8 Minutes 

All you will need is: 

2 tablespoons Butter

⅔ cup Evaporated Milk

1-½ cups Mini Marshmallows

1 cup Reese’s Peanut Butter Chips 

1 teaspoon Vanilla Extract

1-½ cups Sugar

1 cup Hershey’s Milk Chocolate Chips

Also see: Chocolate Crumb Cake – Christmas Special

All you need to do is: 

Line a baking pan with foil sheet and use butter to grease the sheets. Set aside for later use. 

In a saucepan, put the sugar, evaporated milk and butter. Let it cook over medium heat while stirring constantly.

Let it boil for 5 minutes. Remove from the heat and add in the marshmallows, vanilla, peanut butter chips and milk chocolate chips.

Pour the fudge out in the prepared pan.

Store in a cool and dry place.

Merry Christmas!

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Giant Toffee Gingerbread Cookie – Thanksgiving Special

This rich and decadent cheesecake is just what you need to enjoy with your Thanksgiving Dinner this time around. So go ahead and give it a try!

Yield: 40 cookies

Skill Level: Intermediate

Prep Time: 18 Minutes 

All you will need is: 

For Crust:

1-¼ cups Vanilla Wafer Crumbs

¼ cup Hershey’s Special Dark Cocoa

¼ cup Powdered Sugar

¼ cup Butter (melted)

⅓ cup Reese’s Peanut Butter Chips (chopped)

For Cheesecake:

1 cup Whipping Cream (chilled)

1-⅓ cups Hershey’s Peanut Butter Chips 

2 tablespoons Lemon Juice

8 ounces Cream Cheese

1 can Condensed Milk (sweet)

Peanut-Cocoa Crust

Also see: Chewy Cinnamon Chip Cookies – Thanksgiving Special

All you need to do is: 

For Crust:

Mix in the crumbs, cocoa, powdered sugar and melted butter in a microwave-safe bowl. Now, stir in the chopped peanut butter chips. Now press the pie dough on to the bottom of a springform pan.

For Cheesecake:

Prepare the crust and chill in the refrigerator. 

In a large separate bowl, beat the cream cheese and lemon juice until fluffy. Set aside for later use.

Put the peanut butter chips and condensed milk in a microwave-safe bowl. Heat at high for 1-2 minutes or until the chips are melted well and are smooth to stir. 

Now, add the melted chips to the cream cheese mixture and mix well until blended.

In another bowl beat the whipping cream until stiff. Fold the whipped cream into the cream cheese mixture until combined well.

Pour the mix on to the prepared crust. Cover the pie and refrigerate for about 6-8 hours or until firm.

Remove from the pan and serve chilled. Cover and refrigerate the leftover.

Happy Thanksgiving!

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Butterscotch Nut Cookie Tart – Thanksgiving Special

Chopped walnuts provide this delicious classic with a nutty texture and delightful bite to it. Go ahead and try our take on this Butterscotch Nut Tart for your Thanksgiving Dinner this year. 

Yield: 8 Servings  

Skill Level: Beginner

Prep Time: 10-15 Minutes 

All you will need is: 

For the Crust:

8 oz. Refrigerated Pie Crust

2 Eggs (beaten)

½ teaspoon Salt

1 cup Walnuts (Chopped)

Vanilla Ice Cream (optional)

½ cup All-Purpose Flour

½ cup Butter (softened)

2 teaspoons Rum Extract

¾ cup Hershey’s Butterscotch Chips

1 cup Sugar

Also See: Pumpkin Swirl Brownies – Thanksgiving Special

All you need to do is: 

Pre-Heat the oven to 300-375°F. get the pie crust out of the box and put it on the bottom of a 9-inch springform dish.

In a medium bowl, add in the butter and cream it. Not add in the eggs and the rum essence and blend well. 

Now in another bowl mix together the sugar, flour and salt. Pour it back into the creamed butter mix. 

Fold in the chips and the walnuts. Now spread the batter in pan on the crust and fold the edges loosely over the batter. 

Bake the pie for about 45 minutes or until the crust becomes golden brown. Let it cool for about 10 minutes on a rack.

Take out of the pan and cool down for another hour. Cut into slices and serve slightly warm with vanilla ice cream.

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The Club Price


Easy Butterscotch Haystacks

These Butterscotch Haystack Recipe can be your ultimate choice for family fun time. Whether you include chocolate eggs for a bird nest look or try the Chocolate Variant, this delightful fusion of sweet and salty will stay with you forever.

Yield: 12-14 Candies

Skill Level: Beginner

Prep Time: 12-15 minutes

All you will need is:

½ cup Reese’s Peanut Butter Chips

1 cup Hershey’s Butterscotch Chips

1-½ cups or 3 ounces Chow Mein Noodles (randomly broken)

1 tablespoon Shortening (avoid using margarine, spread or oil)

All you need to do is:

Line a cooking sheet with wax paper.

Melt the butterscotch and peanut butter chips with the shortening in a microwave safe bowl.

Heat at medium heat (50%) for 1 minute. Heat for additional 15 seconds intervals stirring every time until melted nice and smooth to stir.

Immediately add in the Chow Mein noodles and stir to coat.

Drop the mixture by heaping spoons on to the prepared lined cooking tray or into paper candy liners. Let stand until firm or cover and refrigerate until firm.

Store in an air tight container in fridge.

Variation Ideas: 

CHOCOLATE HAYSTACKS: Substitute 1 cup Hershey’s Dark Chocolate Chips, HERSHEY’S Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips for butterscotch chips.

Proceed as directed above with peanut butter chips, shortening and chow mein noodles.

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No Bake Fudge (Episode 1)

Peanut Butter Cup Fudge

The Reese’s Cups are the star of the show here in this amazing Shack-OH-Merry Fudge Recipe. They make an amazing eat-in with your loved ones, give away gifts for your friends or an easy host the party serving. Top them with se-salt or crushed peanuts for and all time sweet treat

Yield: 2–¼ Pounds Fudge

Skill Level: Intermediate

Prep Time: 12-15 minutes

All you will need is:

30 Reese’s Peanut Butter Cups (Miniatures)

1- ½ cup Sugar

2 tablespoons Butter

2/3 cup Evaporated Milk

1- ½ cup of Marshmallows

1 teaspoon Vanilla

1 cup Hershey’s Milk Chocolate Chips

All you need to do is:

Line a cooking sheet with parchment paper (should be covered till corners).

Peel the wrappers of the peanut butter cups and cut them in halves. Set aside for later use.

Mix sugar, evaporated milk and butter in a saucepan. Cook on medium flame until rolling boil stirring constantly. Once the mixture comes to boil, cook for another 5 minutes stirring constantly.

Remove from heat and stir in the chocolate chips, vanilla extract and marshmallows. Keep stirring until the marshmallows are melted. Now, add the peanut butter chunks and stir quickly to equally distribute the peanut butter chunks thoroughly. Now spread the batter in the lined cooking sheet. Serve warm or cool in refrigerator for an hour and serve.

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Easy Kisses’ Peanut Butter Blossoms Recipe!!!

The blossoms cookies have been made easier than ever with this amazing recipe by Shack-OH-Merry. With fewer ingredients and lesser time to prepare, these heavenly cookies are just what you need to share with your loved ones.

Yield: 36 Cookies

Skill Level: Beginner

Prep Time: 12-15 minutes

All you will need is:

36 Hershey’s Kisses Milk Chocolate

1 Pouch Betty Crocker Peanut Butter Cookie Mix (or any Brand of choice)

2 tablespoons Vegetable Oil

Water and Egg (as per instructions on the cookie mix package)

¼ cup Granulated Sugar

All you need to do is:

Peel the wrappers off the chocolate and set aside for later use.

Heat the oven at 350-375⁰F. Line the cookie sheet/baking tray with parchment paper.

Now, prepare the Peanut Butter cookie dough as instructed on the box of the cookie mix. Shape the dough into 1-inch balls and roll into granulated sugar. Place the balls on the ungreased prepared cooking sheet.

Bake for 10-12 minutes or until slightly brown. Take out of the oven and immediately press the chocolate kisses on top of the cookie (It will crack around the edges).

Shift from the cookie sheet to a wrie rack and let cool completely.

Peanut Butter Blossoms

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