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Peanut Butter Chocolate Chip Cheesecake Brownies

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Well, you know I just haaaaddd to make myself a special dessert to celebrate my half marathon 🙂 Recently, I stumbled across this recipe for Reese’s Cheesecake Brownies–ummm, yes please! Naturally, I couldn’t wait to make my own skinnified version! Let me tell you, these babies do not taste one bit skinny! Luckily, I gave half the pan to Kara, otherwise things would be dangerous in my house right now!

Take gooey, fudgey, rich brownie and top it with creamy, peanut buttery cheesecake goodness and you get one of the most delicious desserts that’s ever come out of this kitchen! I wish I could share some of them with you right now. The only thing I love more than making delicious food is sharing it! And did I mention that the prep time took me about 10 minutes? So unbelievably easy, and guaranteed to be a huge hit.

Peanut Butter Chocolate Chip Cheesecake Brownies

yield approx 30

For the brownie layer:

  • 1 box No Pudge brownie mix or TJ’s Reduced Guilt brownie mix
  • 1 6oz container Yoplait Light fat free red velvet yogurt

For the cheesecake layer:

  • 8oz fat free cream cheese
  • 1/4 cup fat free plain Greek yogurt
  • 1 box fat free, sugar free cheesecake pudding mix
  • 2/3 cup raw cane sugar
  • 1/2 cup PB & Co White Chocolate Wonderful
  • 1/2 cup unsweetened vanilla almond milk
  • 1 tsp vanilla extract
  • 3/4 cups Sunspire chips (I used 1/4 cup chocolate, 1/2 cup white chocolate, but any combo would be good and they even have ones that are like m&m’s now!)

Directions:

  1. Preheat oven to 350. Spray a 9×13 baking pan well with nonstick spray. Set aside.
  2. In a medium bowl, combine brownie mix and yogurt. Spread in a thin layer to coat the bottom of your baking pan.
  3. In a large bowl, beat cream cheese, Greek yogurt, pudding mix, sugar, sugar, and peanut butter together. Add almond milk, and vanilla. Beat until smooth and creamy.
  4. Fold in chocolate chips.
  5. Spread cheesecake mixture evenly over brownie mixture.
  6. Bake for 50-60 minutes until cheesecake layer is set in the center.
  7. Cool on wire rack for 30 minutes, then transfer to refrigerator to cool completely.

Hellloooo, lover.

Is there any better nut butter for baking than White Chocolate Wonderful? If you find one, please send it this way.

Come closer, closer, like inside my stomach close.

Puppy Chow

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Puppy Chow

only slightly adapted from the back of the Chex box

yield 15-20 servings

  • 9 cups Corn Chex (I label checked and the whole wheat ones were way more calorie dense)
  • 1 cup grain sweetened chocolate chips
  • 1/4 cup light whipped butter
  • 1/2 cup peanut butter
  • dash vanilla
  • 2 cups powdered sugar

Directions:

  1. Measure 9 cups of cereal into the biggest bowl you have, set aside.
  2. Melt butter, pb, and chocolate in a microwave safe bowl, stirring every 30 seconds until melted. Stir in dash vanilla.
  3. Pour melted chocolate mixture over Chex, stirring constantly until evenly coated.
  4. Pour into huge bag (I use a clean trash bag. Please, don’t use a dirty trash bag. Or at least, if you do, don’t offer me any) and pour powdered sugar on top. Shake it like a polaroid picture. Or like a salt shaker.
  5. Spread onto wax paper to cool.

Peanut Butter Pumpkin S’mores Cups

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A few days ago, Kathleen posted a link to this recipe, and I just stared at it in awe. Ummm, yum. Yes please. I immediately mentally added it to my holiday baking list. I followed the concept with plans to only slightly modify, but ended up adding peanut butter at the very end, because what isn’t better with peanut butter? I was so excited when I tasted it that not only was the pumpkin butter a healthier replacement for actual butter, but the pb/chocolaye/pumpkin combo was so delicious!

Peanut Butter Pumpkin S’mores Cups

yield 24

  • 7  whole wheat graham crackers, finely crushed
  • 3 1/2 tbs pumpkin butter
  • 1/4 cup grain sweetened chocolate chips
  • 1 tbs peanut butter
  • dash vanilla
  • 12 large marshmallows, halved

Directions:

  1. Preheat oven to 350. Combine crushed graham crackers and pumpkin butter. I just used my hands. Messy is fun 😉
  2. Line 24 mini muffin cups and spray liners.
  3. Drop 1 tsp of graham cracker mixture into each liner and press in with fingers to form cup base.
  4. Bake crust for 4-5 minutes until set. Place a marshmallow half in each cup, cut side down.
  5. Place back in oven for 2-3 minutes.
  6. Let stand for 5 minutes, then remove liners and transfer to cooling rack.
  7. Meanwhile, place chocolate chips and peanut butter in a microwave safe bowl and microwave in spurts of 30 seconds, stirring after each until melted. Add dash of vanilla.
  8. Drop approx 1-2 tsp chocolate/peanut butter mixture on each marshmallow, and cool completely.

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