Peanut Butter Isn't Just For Toasts! Here Are Yummy Recipes Using It!

Peanut Butter Recipes to Try

Peanut butter milkshakes

Ingredients 

1 cup whole milk

2 cups vanilla ice cream

1/2 cup peanut butter

2 tablespoons sugar

Steps

Put all ingredients in a blender, cover, and process until smooth, about 30 seconds. If needed, stir. Transfer into chilled glasses and serve right away.

Recipe and image credit: tasteofhome.com

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Chocolate peanut butter bars

Ingredients

1 jar peanut butter

1 package any crackers, broken into rectangles

680 gm milk chocolate coating, coarsely chopped

Steps

1- Take one half of the crackers and spread one tablespoon of peanut butter on it. Place the remaining crackers on top and chill for 15 minutes or until the peanut butter solidifies.

2- Melt the chocolate in the microwave and mix until smooth. Allow extra coating to fall off the cookies after fully covering them with it.

3- Transfer to baking sheets lined with parchment paper and leave to set. Keep in a dry, cool place in an airtight container. 

Recipe and image credit: tasteofhome.com

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Peanut butter coconut cookies

Ingredients

1 large egg, beaten

1 cup sugar

1 cup creamy peanut butter

1/2 cup sweetened shredded coconut

Steps

1- Turn the oven on to 180°. Combine all the ingredients in a big bowl. Level tablespoons should be scooped and rolled into balls. Transfer to ungreased baking sheets and use a fork to flatten.

2- Bake for about 15 minutes, or until set. Transfer to cooling wire racks.

Recipe and image credit: tasteofhome.com

Peanut butter and jelly overnight oats

Ingredients

1/4 cup creamy peanut butter

2 tablespoons honey

1-1/2 cups milk

1-1/3 cups oats

1/4 cup strawberry jelly

Steps

1- Combine peanut butter and honey in a small bowl and beat until smooth. Add milk little by little until smooth. Stir in oats until well combined. Store in the fridge overnight, covered.

2- Pour into four bowls. Gently whisk the jelly, then pour one tablespoon into each plate.

Recipe and image credit: tasteofhome.com

Peanut-sesame chicken lettuce cups

Ingredients

FOR THE QUICK PICKLES

3 tbsp. rice vinegar

2 tbsp. granulated sugar

2 tsp. kosher salt

2 cucumbers, thinly sliced

2 carrots peeled, halved, and thinly sliced

1/2 c. shredded purple cabbage

FOR THE CHICKEN

3 tbsp. peanut oil

2 piece ginger, minced

2 large cloves garlic, minced

4 dried red chili peppers, crushed

1 green onion, thinly sliced, plus more for serving

Salt

1 tbsp. white sesame seeds, plus more for serving

1/4 c. peanut butter, creamy

2 tbsp. cold water

680 gm chicken breasts

Butterhead lettuce, for serving

Steps

1- To make quick pickles, put all ingredients in a medium bowl and toss thoroughly. Put aside.

2- Heat the oil, garlic, ginger, green onion, red pepper flakes, 1/2 teaspoon salt, and sesame seeds in a medium skillet over medium heat. Stir and cook for 3 to 4 minutes, or until fragrant and the garlic and sesame seeds turn golden. Pour the oil mixture into a big bowl and keep it there.
 

3- Put the skillet back on medium heat. After adding the chicken, season with 1/2 tsp salt. Once the internal temperature of the chicken reaches 165°, cover the skillet and cook for 10 minutes on each side.
 

4- In a dish containing an oil-ginger combination, whisk together peanut butter, 2 tablespoons of quick-pickle juice, and cold water.
 

5- Use two forks to shred the chicken after transferring it to a bowl with peanut sauce. Coat chicken in sauce, tossing to coat evenly.
 

6- Put the chicken in lettuce cups and top with lime, sesame seeds, peanuts, quick pickles, and extra green onions.

Recipe and image credit: delish.com

Peanut butter pudding dessert

Ingredients

1 cup all-purpose flour

1/2 cup cold butter, cubed

1-1/2 cups chopped cashews, divided

1 package cream cheese, softened

1/3 cup creamy peanut butter

1 cup sugar

1 pack frozen whipped topping

2-2/3 cups cold milk

1 package instant chocolate pudding mix

1 package instant vanilla pudding mix

1 milk chocolate candy bar, chopped

Steps

1- Turn the oven on to 180°. In a food processor, combine the flour and butter; cover and process until the mixture forms coarse crumbs. One cup of cashews should be added; pulse a few times to blend.

2- Line a 13 x 9-inch baking dish with oil. For 25–28 minutes, or until golden brown, bake. Allow to cool fully on a wire rack.

3- Combine the cream cheese, peanut butter, and confectioners' sugar in a small bowl and mix until smooth. Incorporate a cup of whipped topping. Spoon over the crust.

4- Whisk the milk and pudding mixes for two minutes in a separate bowl. Leave for about two minutes, or until softly set. Cover with a layer of cream cheese. Place the leftover whipped topping over top. Add the remaining cashews and chopped candy bar as a garnish. Before serving, cover and chill for at least one hour.

Recipe and image credit: tasteofhome.com