White Chocolate Wonderful takes a walk on the savory side in this peanut butter pumpkin soup recipe. Caroline Wright shows Alejandra Ramos how she first caramelizes a mixture of peanut butter, onion, garlic, and spices before adding canned pumpkin puree, freshly cubed pumpkin, and chickpeas to complete the soup. Garnished with mint, pomegranate.and a drizzle of olive oil, this fall recipe boasts some bold flavors. While you’re shopping for your porch pumpkins pick up an extra to make this hearty and comforting soup.
There are a lot of chocolate brownie recipes with peanut butter but this blondie version of the brownie rarely gets the peanut butter hookup. These blondies get its rich caramel taste from the brown sugar, and the White Chocolate Wonderful peanut butter and white chocolate in the batter complement the orange zest and marmalade wonderfully. The combination of nutty, chocolatey, and orangey flavors is just plain awesomeness!
When I was a little girl every lunch ended with dessert — and that dessert was a peanut butter and jelly sandwich on white bread. These days lunch is typically Crunch Time peanut butter on whole wheat bread, but sometimes you just need something a bit on the sweeter side.
I’m not quite sure if this qualifies as a sandwich or dessert, but let’s just call it “lunch.” The filling for these quesadillas is so delicious that you will welcome the extra that it makes and use it as a dip for everything- fruit, cookies, crackers, or just straight from the bowl with a spoon.
Smooth cream cheese, bananas, peanut butter, and chocolate chips mix together for a melty creamy sweet concoction that is out of this world.
In warm months, there is nothing better than a cooling treat. If ice cream is your go-to to cool off, I think you will love these popsicles. They’re healthier than ice cream and they couldn’t be easier to whip up. With two kinds of peanut butter (White Chocolate Wonderful and Dark Chocolate Dreams), they are full of peanut-y flavor, and chocolate chips are the perfect addition!
This decadent dessert is the love child of two southern favorites: a PB & Banana Sandwich and Banana Pudding. As if by magic, the rich homemade peanut butter pudding binds slices of pound cake and bananas together like a country-style tiramisu.
After a day in the fridge, all the elements meld together, with the cake absorbing moisture and flavor from the pudding, while the bananas become tender and ripe. Scooped into a bowl, it may look a mess, but with crunchy bits of peanut brittle on top it’s a heavenly dessert.
This peanut butter banana pudding is perfect for parties and cookouts because you can make it in one bowl and scoop it out at the table. Best of all, since it needs to be made a day in advance, it frees you up to enjoy dinner and dessert with your guests.
Want to really show off with your next dessert offering? Well then, you’ll definitely want to make this cake. It looks like a pretty normal cake on the serving plate, but once cut into, the amazing interior is exposed. Composed of 10 thin stacked cakes, each sandwiched with a layer of White Chocolate Wonderful peanut butter frosting, this is “frosting with the cake,” a delightful treat that begs for a glass of milk. It’s a peanut butter-ized version of a famous cake from Maryland (actually, if you want to get technical, it’s the Official State Dessert!) called Smith Island Cake, which is given out as the prize during community events. But no need to sing and dance when you’ve got this recipe–everyone’s a winner!
Everyone knows that Elvis loved his Peanut Butter and Banana sandwiches. We’ve taken that classic and turned it into a decadent French toast sandwich! A peanut butter sandwich is dipped in batter and then cooked until crisp. The peanut butter and jelly become a wonderful and gooey mixture that will make anyone swoon.
I’m not saying that you should totally ignore chocolate on Valentine’s Day. But…why not also include a cake that is more fun to make with a partner: the Peanut Butter and Jelly Roll! If you’ve ever made a Jelly Roll cake at home, you know that it can be hard to handle the rolling of the cake while baking solo–so why not employ your Valentine with this most delicious task? You’ll be rewarded with a delicately spongy cake which gives way to a rich, deliciously smooth white chocolate peanut butter filling, beautifully paired with sweet strawberry jelly. Bonus points if you roll it into the shape of a heart! This is an adaptation of a classic Jelly Roll recipe I discovered in Taste of Home.
There’s nothing quite as elegant as a profiterole stuffed with light and airy pastry cream. Add smooth, white chocolate peanut butter into that equation and it reaches for divine. They’re not as hard as they look either!
After taking my first bite of this creamy dessert, words simply failed me. As a writer I searched my vocabulary and I couldn’t find words to adequately describe the taste and flavor of this light dessert. Luscious? Well yes. But more than that. Tantalizing? You bet. Melt-in-your-mouth? It does.
No matter how you choose to describe it I encourage you to try it for yourself. A layer of creamy peanut butter flavored mousse made with White Chocolate peanut butter is a special treat to be shared with loved ones. Top it with a drizzle of peanut butter flavored caramel sauce and it takes it up another notch. One bite and you will be at a loss for words yourself. Instead, you’ll just sigh with satisfaction…and there’s nothing wrong with that.
I have a total confession to make. I didn’t eat a peanut butter and jelly sandwich until I was 25 years old. It was never on my radar, growing up Asian in the Midwest. True, in grade school, all my friends seem to pack them in their lunches but to me that seemed a bit gross, the idea of a sticky peanut butter and super sweet gooey jelly on a white bread. Not appealing.
I changed my mind when I had my first bite of one on a ski trip in Tahoe, and everyone decided to save some money and make peanut butter and jelly sandwiches for the slopes. Something about the earthy peanut butter worked so well with the juicy jelly. I rarely eat them now, but they definitely inspired this elevated pie, which uses real Concord grapes and a rich white chocolate peanut butter crust. Perfect for when you want to be a kid, without looking like one.
I use tapioca starch (otherwise known as tapioca flour) as the thickener in this pie. If you don’t have any, you can substitute cornstarch at a 1:1 ratio, but the pie filling may look a little more cloudy. This pie takes a little bit of work to make, because you have to press the concord grapes through a metal sieve to remove the seeds and skin. If you are lucky enough to have a food mill, you can use that and save yourself some elbow grease. Either way, the pie will invoke a nostalgic sense of childhood, biting into a peanut butter and jelly sandwich. Well, most people’s childhoods at least, not mine.
No-bake cookies are a wonderful way to produce a delicious treat without all the hassle of mixing and baking. To make these delicate peanut butter cookies you boil all of the ingredients for a minute, then let the batter chill until they are ready to enjoy. The absence of flour also makes them perfect for those allergic to wheat because they are naturally gluten-free.
If you like peanut butter cookies, these tartlets are for you – the crust is basically a peanut butter cookie! For a nice balance of flavors, the peanut butter cookie shells are filled with apricot preserves and drizzled with white chocolate. Since these tartlets are two-bite-sized, they’re the perfect little treat for serving at a party or cookie exchange. Prep time: 1 hour Cook time: 15 minutes Total time: 1 hour and 15 minutes
Easter has always been about chocolate for me: Dark chocolate, milk chocolate, white chocolate–it’s all delicious. I’ve always been intrigued by the pairing of chocolate with savory ingredients; White Chocolate Wonderful has just the right amount of sweetness to pair well with fresh spring asparagus and ripe cherry tomatoes, taking the salad course to the next level.
One of my favorite weekend breakfasts is a plate full of warm cinnamon rolls and fresh fruit with coffee on the side. This twist on my regular cinnamon rolls has the classic flavors of a peanut butter and jelly sandwich, rolled up into whole grain dough, and drizzled with a tangy yogurt and peanut butter glaze.
Baklava is a sweet that’s claimed by many countries around Central Asia and the Middle East, which means there are about as many variations as there are people who make it. Most versions share the phyllo dough, nuts and syrup in common and while it’s good with a cup of tea, it tends to be a little too sweet for my taste.
Through my travels, I’ve seen versions that use everything from walnuts to pistachios to sesame seeds, but I’ve never seen one made with peanuts. Given my love for peanut butter, I decided to give it a go, and you know what? It works!
The flaky layers of crispy buttery phyllo dough, crunchy peanuts and creamy white chocolate peanut butter, takes this humble dessert and elevates it from rustic to elegant. The combination of textures and flavors kind of reminds me of French praliné, and because this uses about two thirds less sugar than most recipes, it’s not overly sweet.
While phyllo dough might scare some of you that have never worked with it, it’s actually quite simple and this dish is especially fun to make, just make sure the dough doesn’t dry out while you’re working with it.
If you’re like me, two words generally come to mind when faced with recipes for Parisian macarons: “Too hard.”
But really, they need not be so scary. This unfussy version is easy as can be, and doesn’t require piping or weighing your ingredients. The result might be a bit more homespun than Pierre Herme, but they’re decidedly delicious nonetheless, with cloudlike cookies which give way to a substantial smear of comforting, creamy white chocolate peanut butter and sweet preserves. Perhaps Santa would like these on his plate instead of the usual (just a thought)!
Gooey Butter Cake is the pride of St. Louis, MO and proof that sometimes a mistake in baking can lead to a beautiful new invention. Now, for a long time I held the belief that “Gooey Butter Cake” was the most beautiful cake-name in the world, but now I know that it’s not true–the best one is Gooey Peanut Butter Cake. It’s also proof that a classic can sometimes get even better: adding White Chocolate Wonderful peanut butter to both the crust and the filling adds a beautifully nutty note to this sweet, rich, and utterly indulgent treat.
Who doesn’t love the classic flavor combination of peanut butter and chocolate?! I certainly do, and almost always have both ingredients – in multiple varieties – on hand in my pantry. Although there are instances in which a square of chocolate dipped straight into the peanut butter jar will suffice to fulfill a craving, there are other occasions which call for a more sophisticated dessert. The inspiration for these White Chocolate Peanut Butter Cups is the ubiquitous peanut butter cups, which inevitably make their way into every kid’s Halloween trick-or treat bag. Although homemade candy may not be the best thing to distribute to trick-or-treaters, these White Chocolate Peanut Butter Cups would be a fantastic addition to any Halloween party dessert spread.
True peanut butter aficionados love this chill dessert. Thick Greek yogurt mixed with White Chocolate Wonderful peanut butter creates a tangy and sweet ice cream. Top a few scoops with a crunchy mix of blueberries, toasted coconut flakes, and peanuts for more texture and flavor. Want more chocolate? Try this ice cream with bittersweet chocolate chips. Whether this ice cream has a topping or not, every spoonful is like eating a cold candy bar
There’s no better combination than chocolate and peanut butter, except maybe peanut butter and banana… this pie combines the best of both worlds. An easy pat-in crumb crust is topped with a layer of chocolate and peanut butter, which as an added bonus keeps the creamy, pudding-like filling from making the bottom of the pie soggy. Topped with whipped cream and chopped peanuts or chocolate shavings, this pie will make a good number of people very happy.
Pop tarts were one of my favorite treats as a child, and are now one of my favorite things to make at home. They are so simple to throw together and make a tasty breakfast or snack! Here I use my favorite pie crust recipe, from Martha Stewart, but you could definitely substitute store bought in its place.
There’s nothing like a delicious Baby for breakfast.
I’m talking, of course, about the Dutch Baby, a dramatically puffy oven pancake with a light, souffle-like texture and delicate, sophisticated flavor. For all its fancy appearance, it couldn’t be easier to make, and is rendered even more delightful when you add a healthy dollop of rich, creamy peanut butter. While any type of creamy peanut butter will work, I say go all the way and use Dark Chocolate Dreams Peanut Butter–it adds a decidedly decadent edge to this breakfast beauty.