For those moments when only the ultimate sweet indulgence will do, we’ve gathered 20 irresistible chocolate peanut butter recipes. From quick no-bake treats to rich, gooey desserts, these crowd-pleasers are perfect for satisfying your cravings. Get ready to dive into a world of decadent flavor—your next favorite dessert is waiting!
Chocolate Peanut Butter Cupcakes
Gosh, who needs a superhero when you’ve got chocolate and peanut butter teaming up in cupcake form? These little delights are basically a dessert power couple, ready to swoop in and save your day from blandness. Trust us, your taste buds will be writing thank-you notes.
Ingredients
– 1 ½ cups all-purpose flour
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– ½ teaspoon fine sea salt
– 1 cup granulated sugar
– 2 pasture-raised eggs, lightly beaten
– ½ cup clarified butter, melted and cooled
– 1 cup whole milk
– 1 teaspoon pure vanilla extract
– ¾ cup creamy peanut butter
– ½ cup confectioners’ sugar
– ¼ cup heavy cream
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt until fully combined.
3. In a separate large bowl, cream the granulated sugar with the lightly beaten pasture-raised eggs using an electric mixer on medium speed for 2 minutes, until pale and fluffy.
4. Gradually pour in the melted and cooled clarified butter while mixing on low speed, ensuring it emulsifies smoothly into the mixture.
5. Alternate adding the dry ingredients and whole milk to the wet ingredients in three additions, mixing on low speed just until incorporated after each addition to avoid overmixing.
6. Fold in the pure vanilla extract with a spatula until evenly distributed throughout the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow for rising.
8. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with no wet batter.
9. Remove the cupcakes from the oven and transfer them to a wire rack to cool completely to room temperature, about 1 hour.
10. While the cupcakes cool, prepare the frosting by beating the creamy peanut butter, confectioners’ sugar, and heavy cream in a bowl with an electric mixer on medium-high speed for 3 minutes, until light and spreadable.
11. Once cooled, frost the cupcakes generously with the peanut butter mixture using an offset spatula or piping bag.
12. Let the frosted cupcakes set at room temperature for 10 minutes before serving to allow the frosting to firm up slightly.
Lusciously moist and rich, these cupcakes boast a deep chocolate base that perfectly complements the creamy, salty-sweet peanut butter frosting. For a fun twist, try garnishing with crushed peanuts or a drizzle of melted chocolate to elevate the texture and visual appeal.
Fudgy Chocolate Peanut Butter Brownies
Mmm, get ready to abandon all self-control because these fudgy chocolate peanut butter brownies are about to become your new obsession—they’re so decadent, they practically need a warning label! Imagine sinking your teeth into a rich, gooey chocolate base swirled with creamy peanut butter, all baked to chewy perfection. Trust us, your taste buds will throw a party, and everyone’s invited.
Ingredients
– 1 cup unsalted butter, clarified
– 2 cups granulated sugar
– 4 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 cup all-purpose flour, sifted
– ¾ cup Dutch-process cocoa powder
– ½ teaspoon fine sea salt
– 1 cup creamy peanut butter
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan, then line it with parchment paper for easy removal.
2. Melt 1 cup of clarified butter in a saucepan over low heat until fully liquid, about 3-4 minutes, to enhance richness without burning.
3. In a large mixing bowl, combine the melted clarified butter with 2 cups of granulated sugar, stirring vigorously until the mixture is smooth and glossy.
4. Add 4 lightly beaten pasture-raised eggs one at a time, blending thoroughly after each addition to emulsify the batter.
5. Stir in 1 teaspoon of pure vanilla extract until fully incorporated into the mixture.
6. Sift together 1 cup of all-purpose flour, ¾ cup of Dutch-process cocoa powder, and ½ teaspoon of fine sea salt in a separate bowl to avoid lumps.
7. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined to prevent overworking the batter.
8. Pour the batter into the prepared baking pan and spread it evenly with a spatula.
9. Drop 1 cup of creamy peanut butter by tablespoonfuls evenly across the surface of the batter.
10. Use a knife to swirl the peanut butter into the batter in a figure-eight pattern, creating a marbled effect without overmixing.
11. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating fudgy doneness.
12. Allow the brownies to cool completely in the pan on a wire rack for at least 1 hour before slicing to set properly.
Rich and indulgent, these brownies boast a dense, fudgy texture with pockets of melty peanut butter that elevate every bite. Serve them warm with a scoop of vanilla ice cream for an irresistible dessert, or enjoy them as a midday treat that’s sure to satisfy any chocolate craving.
Creamy Chocolate Peanut Butter Cheesecake
A dessert so decadent it should come with a warning label—this creamy chocolate peanut butter cheesecake is the love child of your favorite candy bar and a luxurious cheesecake, ready to hijack your taste buds with velvety richness and nutty charm. Imagine a silky-smooth filling perched atop a crunchy chocolate crust, each bite delivering a symphony of sweet, salty, and utterly indulgent flavors that’ll have you plotting ways to eat it for breakfast (no judgment here!). It’s the kind of treat that turns ordinary days into celebrations and has friends begging for the recipe—or at least an invite to your next dinner party.
Ingredients
– 1 ½ cups chocolate cookie crumbs
– 6 tablespoons unsalted butter, melted and clarified
– 24 ounces cream cheese, at room temperature
– 1 cup granulated sugar
– 1 cup creamy peanut butter, preferably natural-style
– 3 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 8 ounces semi-sweet chocolate, finely chopped
– ½ cup heavy cream
Instructions
1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
2. In a medium bowl, combine the chocolate cookie crumbs and clarified unsalted butter until the mixture resembles wet sand.
3. Firmly press the crumb mixture into the bottom of the prepared pan to form an even crust layer.
4. Bake the crust for 10 minutes at 325°F (163°C), then remove from the oven and allow it to cool completely on a wire rack.
5. In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6. Gradually add the granulated sugar, continuing to beat until fully incorporated and the mixture is fluffy.
7. Mix in the creamy peanut butter until well blended and no streaks remain.
8. Add the lightly beaten pasture-raised eggs one at a time, beating on low speed after each addition until just combined.
9. Stir in the pure vanilla extract until evenly distributed throughout the batter.
10. Pour the filling over the cooled crust and spread it into an even layer using a spatula.
11. Place the springform pan into a larger roasting pan and create a water bath by pouring hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
12. Bake at 325°F (163°C) for 55–60 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
13. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
14. Remove the cheesecake from the oven and water bath, then cool completely to room temperature on a wire rack.
15. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set fully.
16. For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
17. Pour the hot cream over the finely chopped semi-sweet chocolate in a heatproof bowl and let it sit for 2 minutes.
18. Whisk the chocolate and cream together until smooth and glossy to create a ganache.
19. Spread the ganache evenly over the chilled cheesecake using an offset spatula.
20. Return the cheesecake to the refrigerator for 30 minutes to allow the ganache to set before serving.
Expertly crafted, this cheesecake boasts a luxuriously smooth texture that melts on the tongue, with deep chocolate notes harmonizing against the rich, salty-sweet peanut butter base. Elevate each slice by garnishing with crushed peanuts and a drizzle of caramel, or simply savor it straight from the pan—because sometimes, restraint is overrated.
Classic Chocolate Peanut Butter Cookies
Who says you can’t have your cookie and eat it too? These classic chocolate peanut butter cookies are the ultimate indulgence that’ll make your taste buds do a happy dance while satisfying that sweet-and-salty craving we all secretly adore.
Ingredients
– 1 cup unsalted butter, softened to room temperature
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 2 ¼ cups all-purpose flour, sifted
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup semi-sweet chocolate chips
– ¾ cup creamy peanut butter
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed for exactly 3 minutes until light and fluffy.
3. Add the lightly beaten pasture-raised eggs one at a time, mixing thoroughly after each addition until fully incorporated.
4. Stir in the pure vanilla extract until just combined.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain (do not overmix).
7. Fold in the semi-sweet chocolate chips and creamy peanut butter using a spatula until evenly distributed throughout the dough.
8. Using a 1-tablespoon cookie scoop, portion dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 9-11 minutes until the edges are golden brown but centers still appear slightly soft (they will firm up as they cool).
10. Immediately transfer cookies to a wire rack using a thin spatula and let cool completely for about 15 minutes.
Melt-in-your-mouth perfection! These cookies boast a crisp edge with a chewy center, where rich chocolate marries creamy peanut butter in every bite. Try serving them slightly warm with a cold glass of milk for that nostalgic comfort, or crumble them over vanilla ice cream for an instant dessert upgrade.
Rich Chocolate Peanut Butter Pie
Tantalizingly decadent and dangerously easy to devour, this chocolate peanut butter pie is the dessert equivalent of a bear hug from your favorite comfort food. Seriously, it’s so rich you might need to sign a waiver before slicing—but oh, is it worth every crumb.
Ingredients
– 1 ½ cups chocolate cookie crumbs
– 6 tablespoons unsalted butter, melted
– 1 cup creamy peanut butter
– 8 ounces cream cheese, softened to room temperature
– 1 cup confectioners’ sugar, sifted
– 1 teaspoon pure vanilla extract
– 1 ½ cups heavy cream, chilled
– ¼ cup granulated sugar
– 4 ounces semi-sweet chocolate, finely chopped
– ½ cup heavy cream, heated to 180°F
Instructions
1. Combine 1 ½ cups chocolate cookie crumbs and 6 tablespoons melted unsalted butter in a medium bowl, stirring until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a measuring cup for an even layer.
3. Chill the crust in the refrigerator for 15 minutes to set while preparing the filling.
4. In a large mixing bowl, beat 1 cup creamy peanut butter and 8 ounces softened cream cheese with an electric mixer on medium speed until smooth and well combined, about 2 minutes.
5. Gradually add 1 cup sifted confectioners’ sugar and 1 teaspoon pure vanilla extract, beating until fully incorporated and fluffy.
6. In a separate chilled bowl, whip 1 ½ cups chilled heavy cream and ¼ cup granulated sugar with clean beaters on high speed until stiff peaks form, about 3-4 minutes.
7. Gently fold the whipped cream into the peanut butter mixture in two additions using a spatula to maintain airiness.
8. Spread the filling evenly into the chilled crust, smoothing the top with an offset spatula.
9. Refrigerate the pie for at least 4 hours, or until firmly set, covering it with plastic wrap to prevent drying.
10. Place 4 ounces finely chopped semi-sweet chocolate in a heatproof bowl.
11. Heat ½ cup heavy cream in a small saucepan over medium heat until it reaches 180°F, then immediately pour it over the chocolate.
12. Let the mixture sit for 2 minutes undisturbed before whisking until smooth and glossy to create a ganache.
13. Allow the ganache to cool for 5 minutes, then pour it over the chilled pie, spreading it evenly with a spatula.
14. Return the pie to the refrigerator for 30 minutes to set the ganache before serving.
Decadently creamy and impossibly smooth, this pie boasts a velvety peanut butter filling that melts on the tongue, contrasted by the crisp chocolate crust and a shiny ganache topping. Serve it chilled with a drizzle of caramel or a sprinkle of sea salt for a gourmet twist that’ll have everyone begging for seconds.
Chocolate Peanut Butter Fudge
Unbelievably, this chocolate peanut butter fudge is so decadent it might just ruin all other desserts for you—consider yourself warned! This creamy, dreamy confection combines rich chocolate and nutty peanut butter in a match made in heaven, perfect for satisfying your sweet tooth cravings with minimal effort.
Ingredients
– 2 cups granulated sugar
– 3/4 cup heavy cream
– 1/2 cup unsalted butter, cubed
– 1 cup smooth peanut butter
– 1 teaspoon pure vanilla extract
– 1 cup semi-sweet chocolate chips
– 1/4 teaspoon fine sea salt
Instructions
1. Line an 8×8-inch baking pan with parchment paper, allowing overhang on two sides for easy removal.
2. In a heavy-bottomed saucepan, combine granulated sugar, heavy cream, and cubed unsalted butter over medium heat.
3. Stir continuously with a wooden spoon until the sugar dissolves completely and the mixture begins to simmer, about 5-7 minutes.
4. Attach a candy thermometer to the saucepan and cook without stirring until the temperature reaches 235°F (soft-ball stage), which should take approximately 10-12 minutes.
5. Remove the saucepan from heat and immediately add smooth peanut butter, pure vanilla extract, semi-sweet chocolate chips, and fine sea salt.
6. Whisk vigorously until the chocolate chips melt and the mixture is smooth and glossy, about 2-3 minutes.
7. Pour the fudge mixture into the prepared baking pan, spreading it evenly with an offset spatula.
8. Let the fudge cool at room temperature for 30 minutes to set slightly.
9. Transfer the pan to the refrigerator and chill for at least 2 hours, or until firm to the touch.
10. Use the parchment paper overhang to lift the fudge from the pan and place it on a cutting board.
11. Cut into 1-inch squares with a sharp knife wiped clean between cuts for neat edges.
Oh, the velvety texture melts on your tongue with a perfect balance of sweet chocolate and salty peanut butter. For a fun twist, sprinkle with flaky sea salt before chilling or serve alongside a scoop of vanilla bean ice cream for an indulgent dessert experience.
Layered Chocolate Peanut Butter Trifle
Unbelievably decadent yet deceptively simple, this layered chocolate peanut butter trifle will have your taste buds doing cartwheels while your guests wonder how you became a dessert wizard overnight. Seriously, it’s so good it might just solve world peace—or at least get you out of doing the dishes.
Ingredients
– 1 package (15.25 ounces) devil’s food cake mix
– 3 large pasture-raised eggs, lightly beaten
– ½ cup expeller-pressed vegetable oil
– 1¼ cups whole milk, divided
– 1 package (3.4 ounces) instant vanilla pudding mix
– 1 cup creamy natural peanut butter
– 8 ounces full-fat cream cheese, softened to room temperature
– 1½ cups heavy whipping cream
– ¼ cup confectioners’ sugar
– ½ cup semi-sweet chocolate chips, finely chopped
– ¼ cup roasted salted peanuts, roughly chopped
Instructions
1. Preheat your oven to 350°F and generously grease a 9×13-inch baking pan with nonstick cooking spray.
2. In a large mixing bowl, combine the devil’s food cake mix, lightly beaten pasture-raised eggs, expeller-pressed vegetable oil, and 1 cup of whole milk, whisking vigorously for 2 minutes until the batter is smooth and lump-free.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
4. Allow the cake to cool completely in the pan on a wire rack for 1 hour, then crumble it into bite-sized pieces using your hands or a fork.
5. In a medium bowl, whisk together the instant vanilla pudding mix and the remaining ¼ cup of whole milk for 2 minutes until thickened to a pudding consistency.
6. In a separate bowl, beat the softened full-fat cream cheese and creamy natural peanut butter with an electric mixer on medium speed for 3 minutes until light and fluffy.
7. Gradually fold the pudding mixture into the cream cheese mixture until fully incorporated and smooth.
8. In another bowl, whip the heavy whipping cream and confectioners’ sugar with an electric mixer on high speed for 4–5 minutes until stiff peaks form.
9. Gently fold one-third of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining whipped cream until no white streaks remain.
10. In a large trifle bowl or clear glass serving dish, layer one-third of the crumbled chocolate cake, followed by one-third of the peanut butter mousse, repeating twice more for three full layers.
11. Sprinkle the top with finely chopped semi-sweet chocolate chips and roughly chopped roasted salted peanuts for garnish.
12. Cover and refrigerate the trifle for at least 4 hours, or preferably overnight, to allow the flavors to meld and the layers to set firmly.
Kick back and watch as each spoonful delivers a symphony of textures—from the moist cake crumbs to the velvety mousse and crunchy toppings. For a playful twist, serve it in individual mason jars with a drizzle of caramel sauce, making it the star of any potluck or late-night snack attack.
Chocolate Peanut Butter Energy Balls
Yikes, who needs caffeine when you’ve got these no-bake nuggets of joy? Chocolate Peanut Butter Energy Balls are here to rescue your snack game from the abyss of boring, with a flavor combo that’s basically a hug for your taste buds. Let’s roll up our sleeves and get mixing!
Ingredients
– 1 cup old-fashioned rolled oats
– ½ cup creamy natural peanut butter
– ⅓ cup pure maple syrup
– ¼ cup unsweetened cocoa powder, sifted
– 2 tablespoons chia seeds
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– ½ cup mini dark chocolate chips
Instructions
1. In a large mixing bowl, combine 1 cup old-fashioned rolled oats, ½ cup creamy natural peanut butter, ⅓ cup pure maple syrup, ¼ cup sifted unsweetened cocoa powder, 2 tablespoons chia seeds, 1 teaspoon pure vanilla extract, and ¼ teaspoon fine sea salt.
2. Stir the mixture vigorously with a rubber spatula for 2–3 minutes until fully incorporated and a thick, uniform dough forms. Tip: If the dough feels too dry, add 1 tablespoon of maple syrup to improve binding.
3. Fold in ½ cup mini dark chocolate chips until evenly distributed throughout the dough.
4. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm it up, making it easier to handle. Tip: Chilling prevents sticking and ensures clean rolling.
5. Using a 1-tablespoon measuring spoon, portion the dough into uniform balls, rolling each between your palms for 10–15 seconds to form smooth, compact spheres. Tip: Lightly dampen your hands with water to minimize dough adherence.
6. Arrange the rolled balls in a single layer on a parchment-lined baking sheet.
7. Refrigerate the energy balls for at least 1 hour, or until firm to the touch.
8. Transfer the chilled energy balls to an airtight container, separating layers with parchment paper to prevent sticking.
9. Store the container in the refrigerator for up to 2 weeks.
Lusciously fudgy with a satisfying chew from the oats, these energy balls deliver a rich chocolate-peanut butter punch that’s blissfully not too sweet. Crumble them over Greek yogurt for a parfait twist, or simply grab one mid-afternoon when your energy levels are waving the white flag.
Chocolate Peanut Butter Banana Bread
Venture beyond basic banana bread with this decadent mashup that combines chocolate’s richness, peanut butter’s creamy nuttiness, and bananas’ natural sweetness in one irresistible loaf. It’s the ultimate comfort food upgrade that’ll make your kitchen smell like a bakery and your taste buds throw a party. Seriously, this bread is so good, it might just become your new breakfast, snack, and dessert all in one.
Ingredients
– 3 overripe medium bananas, mashed until smooth
– 1/2 cup creamy natural peanut butter, stirred to incorporate oils
– 1/2 cup unsalted European-style butter, melted and slightly cooled
– 2 large pasture-raised eggs, lightly beaten
– 3/4 cup light brown sugar, packed
– 1 teaspoon pure vanilla extract
– 1 1/2 cups all-purpose flour, sifted
– 1/2 cup Dutch-process cocoa powder, sifted
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 3/4 cup semi-sweet chocolate chunks
– 1/4 cup roasted salted peanuts, roughly chopped
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter, then line it with parchment paper leaving overhang on two sides for easy removal.
2. In a large mixing bowl, combine the mashed bananas, peanut butter, melted butter, beaten eggs, brown sugar, and vanilla extract, whisking vigorously for 2 minutes until fully emulsified and slightly aerated.
3. In a separate bowl, whisk together the sifted flour, sifted cocoa powder, baking soda, and fine sea salt until no streaks remain.
4. Tip: Sifting dry ingredients not only removes lumps but also incorporates air for a lighter crumb.
5. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined to avoid overworking the gluten.
6. Gently fold in the semi-sweet chocolate chunks and roughly chopped roasted salted peanuts until evenly distributed.
7. Transfer the batter to the prepared loaf pan, spreading it evenly into the corners and smoothing the top with the spatula.
8. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached but no wet batter.
9. Tip: Rotate the pan halfway through baking to ensure even browning and prevent hot spots.
10. Remove the pan from the oven and let the bread cool in the pan for 15 minutes to set structure.
11. Using the parchment overhang, carefully lift the bread out of the pan and transfer it to a wire rack to cool completely for at least 1 hour before slicing.
12. Tip: For clean slices, use a serrated knife and wipe it clean between cuts to maintain sharp edges.
Moist, fudgy, and packed with contrasting textures, this bread boasts a tender crumb studded with melty chocolate and crunchy peanuts. Serve it warm with a dollop of whipped cream for dessert, or toast slices and slather with extra peanut butter for a next-level breakfast treat.
Chocolate Peanut Butter Smoothie
Unbelievably, this chocolate peanut butter smoothie is the only thing standing between you and becoming a morning person—no alarm clock required, just bliss in a glass. It’s like a dessert masquerading as breakfast, and we’re totally here for the delicious deception. Creamy, dreamy, and packed with enough energy to power through even the Monday-est of Mondays.
Ingredients
– 1 cup whole milk, chilled
– 2 tablespoons creamy peanut butter, preferably natural and unsweetened
– 1 tablespoon unsweetened cocoa powder, Dutch-processed for depth
– 1 ripe banana, frozen and sliced
– 1 tablespoon pure maple syrup, grade A amber
– 1/2 teaspoon pure vanilla extract
– 1 cup ice cubes
Instructions
1. Add 1 cup chilled whole milk to a high-speed blender pitcher.
2. Measure and pour in 2 tablespoons creamy peanut butter, scraping the spoon to ensure all is incorporated.
3. Sift 1 tablespoon Dutch-processed cocoa powder directly into the blender to avoid clumps.
4. Place 1 frozen sliced banana into the pitcher for a thick, frosty base.
5. Drizzle in 1 tablespoon pure maple syrup and 1/2 teaspoon pure vanilla extract for balanced sweetness and aroma.
6. Tip: Freeze the banana slices on a parchment-lined tray beforehand to prevent them from sticking together and ensure smoother blending.
7. Add 1 cup ice cubes to the blender for optimal chill and texture.
8. Secure the blender lid tightly and blend on high speed for 45–60 seconds, or until the mixture is completely smooth and no ice chunks remain.
9. Tip: Pulse the blender 2–3 times initially to break up the ice, then blend continuously to achieve a velvety consistency without overworking the motor.
10. Pour the smoothie immediately into a chilled glass to maintain its frosty appeal.
11. Tip: For an extra touch, rim the glass with a blend of crushed peanuts and cocoa powder before pouring, enhancing both presentation and flavor.
Heavenly doesn’t even begin to cover it—this smoothie boasts a luxuriously thick, spoonable texture with rich chocolate notes that play off the salty-sweet peanut butter. Serve it topped with a dollop of whipped cream and a drizzle of melted peanut butter for an indulgent twist, or sip it straight for a quick, satisfying boost that feels like a hug in a glass.
No-Bake Chocolate Peanut Butter Bars
Yikes, who needs an oven when you can create magic with just a bowl and a dream? These no-bake chocolate peanut butter bars are the ultimate lazy-day triumph, combining creamy indulgence with a satisfying crunch that’ll make you forget all about turning on the stove.
Ingredients
– 2 cups creamy peanut butter, preferably natural and unsweetened
– 1 cup unsalted butter, softened to room temperature
– 3 cups powdered sugar, sifted
– 2 teaspoons pure vanilla extract
– 1/4 teaspoon fine sea salt
– 2 cups semi-sweet chocolate chips, high-quality
– 1/2 cup heavy cream
Instructions
1. Line an 8×8-inch baking pan with parchment paper, allowing overhang on two sides for easy removal.
2. In a large mixing bowl, combine the creamy peanut butter and softened unsalted butter using a hand mixer on medium speed for 2 minutes, until light and fluffy.
3. Gradually add the sifted powdered sugar in three additions, mixing on low speed after each to prevent a cloud of sugar dust.
4. Incorporate the pure vanilla extract and fine sea salt, mixing for 30 seconds until fully blended and smooth.
5. Transfer the mixture to the prepared pan, pressing it into an even layer with a spatula or your hands (lightly greased to avoid sticking).
6. Chill the base in the refrigerator for 30 minutes to firm up, which helps prevent the chocolate layer from seeping in.
7. In a heatproof bowl, combine the semi-sweet chocolate chips and heavy cream.
8. Microwave the mixture in 30-second intervals at high power, stirring after each interval, for a total of 1-2 minutes until the chocolate is fully melted and glossy.
9. Pour the melted chocolate ganache over the chilled peanut butter layer, spreading it evenly with an offset spatula.
10. Return the pan to the refrigerator and chill for at least 2 hours, or until the chocolate is set and firm to the touch.
11. Use the parchment paper overhang to lift the bars from the pan and place them on a cutting board.
12. Slice into 16 equal bars using a sharp knife warmed under hot water and wiped dry for clean cuts.
Zesty and decadent, these bars boast a velvety peanut butter base that contrasts beautifully with the rich, snap-of-perfection chocolate topping. Serve them chilled for a firm bite or let them sit at room temperature for 5 minutes to enhance the creamy texture, perhaps garnished with a sprinkle of flaky sea salt for an extra flavor punch.
Chocolate Peanut Butter Ice Cream
Zesty doesn’t even begin to describe this frozen masterpiece that’ll make your taste buds do a happy dance. Chocolate Peanut Butter Ice Cream is the ultimate indulgence that combines rich cocoa with creamy nutty goodness in a frozen symphony of deliciousness.
Ingredients
– 2 cups heavy cream
– 1 cup whole milk
– ¾ cup granulated sugar
– ½ cup Dutch-process cocoa powder
– ½ cup creamy peanut butter
– ¼ teaspoon fine sea salt
– 4 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
Instructions
1. Combine 2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, ½ cup Dutch-process cocoa powder, and ¼ teaspoon fine sea salt in a heavy-bottomed saucepan.
2. Heat the mixture over medium heat, whisking constantly, until the sugar dissolves completely and the temperature reaches 170°F on a candy thermometer.
3. Temper the 4 lightly beaten pasture-raised eggs by slowly pouring 1 cup of the hot cream mixture into the eggs while whisking vigorously.
4. Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (approximately 175°F).
5. Remove from heat and whisk in ½ cup creamy peanut butter until fully incorporated and smooth.
6. Stir in 1 teaspoon pure vanilla extract.
7. Strain the custard through a fine-mesh sieve into a clean bowl to ensure silky texture.
8. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent skin formation.
9. Chill the custard in the refrigerator for at least 4 hours or until completely cold (40°F or below).
10. Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency (about 25-30 minutes).
11. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Oh my creamy goodness! The velvety chocolate base creates the perfect canvas for swirls of peanut butter that melt luxuriously on your tongue. Serve scoops sandwiched between homemade peanut butter cookies or crumbled over warm brownies for an epic dessert experience that’ll have everyone begging for seconds.
Chocolate Peanut Butter Granola
Ready to upgrade your breakfast game from “meh” to magnificent? This chocolate peanut butter granola is the crunchy, crave-worthy hero your yogurt bowls have been dreaming about—it’s basically dessert masquerading as health food, and we’re totally here for it.
Ingredients
– 3 cups old-fashioned rolled oats
– 1 cup creamy natural peanut butter
– ½ cup pure maple syrup
– ¼ cup coconut oil, melted
– ⅓ cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– ½ teaspoon fine sea salt
– ½ cup roasted peanuts, roughly chopped
Instructions
1. Preheat your oven to 325°F and line a large rimmed baking sheet with parchment paper.
2. In a medium saucepan over low heat, combine the creamy natural peanut butter, pure maple syrup, and melted coconut oil, stirring until fully emulsified and smooth.
3. Whisk in the unsweetened cocoa powder, vanilla extract, and fine sea salt until no dry streaks remain.
4. Tip: For maximum flavor infusion, warm the wet ingredients just enough to blend easily—overheating can cause the peanut butter to seize.
5. In a large mixing bowl, pour the warm liquid mixture over the old-fashioned rolled oats.
6. Using a silicone spatula, fold vigorously until every oat is evenly coated and glossy.
7. Spread the mixture in a single, uniform layer on the prepared baking sheet.
8. Bake for 20 minutes, then remove from the oven and sprinkle the roughly chopped roasted peanuts evenly over the top.
9. Tip: Stirring halfway ensures even browning—skip it, and you risk burnt edges and pale centers.
10. Return to the oven and bake for an additional 10–12 minutes, until the granola is fragrant and appears dry to the touch.
11. Tip: Let the granola cool completely on the sheet—this is crucial for achieving those signature clusters.
12. Once cooled, break the granola into desired-sized pieces.
Perfectly crisp with deep chocolate richness and a salty peanut kick, this granola stays satisfyingly crunchy even when layered over creamy Greek yogurt. Try crumbling it over vanilla ice cream for a next-level sundae situation—because why should breakfast have all the fun?
Chocolate Peanut Butter Lava Cake
Ladies and gentlemen, prepare to meet your new dessert soulmate—the Chocolate Peanut Butter Lava Cake, a molten masterpiece that’s basically a hug for your taste buds with a gooey, surprise center. This decadent delight combines rich, dark chocolate with creamy peanut butter in a cake that’s as fun to make as it is to devour, promising a show-stopping finale to any meal or a just-because treat. Get ready to impress with minimal effort and maximum wow factor!
Ingredients
– 1/2 cup unsalted butter, clarified
– 4 ounces high-quality dark chocolate (70% cacao), finely chopped
– 2 large pasture-raised eggs, lightly beaten
– 2 large pasture-raised egg yolks
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour, sifted
– 1/4 teaspoon fine sea salt
– 1/4 cup creamy natural peanut butter, chilled and portioned into 4 equal teaspoon-sized balls
– Unsweetened cocoa powder, for dusting
Instructions
1. Preheat your oven to 425°F and generously butter four 6-ounce ramekins, then dust them with unsweetened cocoa powder, tapping out any excess to prevent sticking.
2. In a double boiler over simmering water, melt the clarified butter and finely chopped dark chocolate together, stirring occasionally until smooth and fully combined, then remove from heat and let cool slightly for 2-3 minutes to avoid curdling the eggs.
3. In a medium bowl, whisk the lightly beaten pasture-raised eggs, egg yolks, and granulated sugar vigorously for about 2-3 minutes until pale and slightly thickened, which incorporates air for a lighter texture.
4. Gradually fold the cooled chocolate mixture into the egg mixture using a spatula, ensuring it’s fully incorporated without deflating the batter.
5. Gently fold in the sifted all-purpose flour and fine sea salt until just combined, being careful not to overmix to maintain a tender crumb.
6. Divide half of the batter equally among the prepared ramekins, filling each about one-third full.
7. Place one chilled teaspoon-sized ball of creamy natural peanut butter into the center of each ramekin, pressing it down slightly into the batter.
8. Top with the remaining batter, covering the peanut butter completely and smoothing the surface with the spatula.
9. Bake in the preheated oven for 12-14 minutes, until the edges are set but the center remains slightly jiggly, indicating the molten interior—this visual cue is key for the perfect lava flow.
10. Let the cakes rest for 1 minute after removing from the oven to firm up slightly, then run a knife around the edges and invert onto serving plates.
Heavenly doesn’t even begin to cover it—the cake boasts a crisp exterior giving way to a warm, oozing peanut butter core that melds seamlessly with the intense chocolate richness. Serve it immediately with a dusting of cocoa powder or a scoop of vanilla bean ice cream for a contrast that’ll have everyone begging for seconds, making it the ultimate crowd-pleaser for any occasion.
Conclusion
Luscious chocolate and peanut butter pairings await in these 20 irresistible recipes—perfect for satisfying any sweet tooth. We hope you’ve found inspiration to whip up something delicious! Don’t forget to share your favorite in the comments and pin this roundup to your Pinterest boards for later. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
