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The rich flavors of peanut butter and caramel in this pie are accented with an aromatic medley of spices. It's very light texture, almost mousse-like, keeps you coming back for more.
- 1 3/4 Cup graham cracker crumbs
- 1/2 Teaspoon ground ginger
- 6 Tablespoons butter, melted
- 2 8-ounce packages cream cheese or Neufchatel cheese, softened
- 1/2 Cup peanut butter
- 1/2 Cup sugar
- 2 Teaspoons apple pie spice
- 2 Teaspoons vanilla extract
- 2 Cups thawed frozen whipped topping
- 1/4 Cup caramel dessert topping
- 1/2 Cup chopped peanuts
4 Ingredient Ice Cream Pie with Peanut Butter Krispie Crust
Use whatever store bought or homemade ice cream you desire to fill this crispy, peanut butter crust for a super easy dessert.
The note with an asterisk at the bottom of the recipe reads, “*green peppermint choc. chip is gram’s fave.”
Apparently my grandma had some pretty wild taste buds. Green peppermint chocolate chip with peanut butter? She had cravings too.
I copied this from my grandma’s recipe book at an early point of my cooking career, it must have been when I was a teenager. I later transferred it to my master recipe book, handwritten at least 25 years ago. By the way, that book is now about 5 inches thick, with a broken bind and is a hot mess of recipes, some written but most of them torn from magazines, newspapers or written on scraps of random paper. It’s where I store all of my family favorites.
I’ve wanted to share this recipe for oh…say…ever since I started the blog. Somehow or another it would always get pushed to the back burner, but with summer in full swing and my wish for easy on the brain, it popped right to the top of this week.
It’s time to indulge in the easiest of ways.
Peanut Butter Fudge Pie with Salted Peanut Butter Caramel
- Author: Deborah
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 mins
This pie is over the top delicious! A fudge layer is topped with a peanut butter crumble, then the whole thing is served with a delicious salted peanut butter caramel.
- 1 Pie Crust
- 1 cup unsalted butter, softened and divided
- 1/2 cup creamy peanut butter, divided
- 1 1/4 cups packed brown sugar, divided
- 1 1/4 cups flour, divided
- 1/2 cup roasted peanuts*
- 3 oz unsweetened baking chocolate
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 (12 oz) jar caramel ice cream topping
- 1/2 teaspoon flaked sea salt
- Preheat the oven to 350ºF. Roll out the pie crust and fit it in an 9-inch pie plate. Flute the edges as desired, then place the pan in the refrigerator or freezer until ready to fill.
- In a bowl, combine 1/4 cup of the softened butter, 1/4 cup peanut butter, 1/4 cup of the brown sugar and 1/2 cup flour. Cut together until combined, then stir in the peanuts. Freeze for 15 minutes.
- In a double boiler, combine the chocolate and the remaining 3/4 cup butter. Heat until melted and combined. Alternately, place in a microwave safe bowl and microwave in 30 second intervals until they are melted and combined. Whisk in the granulated sugar, cocoa, and 1 cup of remaining brown sugar. Whisk in the eggs one at a time. Add in the vanilla, salt and remaining 3/4 cup of flour. Pour the mixture into the prepared pie crust.
- Take the peanut butter topping from the freezer and crumble over the top of the chocolate later.
- Bake the pie for 50-55 minutes, or until the center of the pie puffs and sets. Remove from the oven and cool for 20 minutes.
- In a small bowl, combine the caramel sauce, the remaining 1/4 cup peanut butter and the salt. Drizzle 4 tablespoons of the caramel over the pie, then allow the pie to cool completely. Serve with the remaining caramel sauce for drizzling over each slice.
*I love salt, so I used salted peanuts. If you are more sensitive to salt, use unsalted peanuts.
Did you make this recipe?
Tag me on Instagram @tasteandtell and hashtag it #tasteandtell or leave me a comment & rating below.
You’ll want to check out what everyone else is bringing to the party. Now this is a party I wish was in real life instead of virtual!!
Caramel Apple Upside Down Cake – The Girl in the Little Red Kitchen
For the crust:
Preheat oven to 350 degrees F. In a microwave safe bowl, microwave chocolate and butter in 30-second increments until butter is melted (about two minutes). Stir to melt chocolate. Add sugar, eggs and vanilla and mix. Stir in flour until combined. Fold in chopped Oreos. Spread batter into a greased 8-9" pie pan and bake for 25 minutes or until a toothpick inserted into the center of the pie comes out with fudgy crumbs. Cool completely on a wire rack.
For the filling:
In a medium size bowl, mix peanut butter and cream cheese until smooth. Add powdered sugar a little at a time and mix. Fold in whipped cream. Pour the filling into the crust and top with peanut butter cups. Chill for an hour before serving.
Salted and Spiced Peanut Butters
I like to keep a bag of peanuts in my car. I am one of those people who can go from being not at all hungry, to slightly dizzy with the need to eat. On days when I find myself running endless errands, knowing that I have something filling and restorative within reach stops me from zipping through drive-throughs or dashing into Wawa for a bag of chips.
Last week, as I gathered supplies and ingredients for our holiday trek to Virginia, I picked up a new bag at Trader Joe’s last week (a three+ hour drive in holiday traffic demands a fresh supply of car snacks). It was during the height of the pre-Thanksgiving frenzy and in my hurry to get in and out of a packed store as quickly as possible, I grabbed a package of roasted and unsalted peanuts. As it turns out, it was a grim mistake, because as good and satisfying as a lightly salted peanut can be, an unsalted one is bland and decidedly unpleasant.
Not wanting to waste the majority of a one-pound bag of roasted peanuts, I brought them up from the car when we unloaded, with the intention of making peanut butter (conveniently, I had just finished a jar). Then, the thing that happens so often in life occurred. The peanuts sat on top of the washing machine, exactly where Scott put them last week during our post-trip unpacking, until earlier today.
Finally, entirely tired of looking at them, I made peanut butter this morning. And like so many other long-avoided tasks, it took a fraction of the time I anticipated and was better than I remembered homemade peanut butter to be.
A pound of nuts yields approximately two cups of butter, so once I had a consistency I was happy with, I pulled out about a cup (slightly less than, it turns out) of the butter to keep it plain, and then added cinnamon, nutmeg and ground cloves to the balance. As much as I love plain peanut butter, it’s also fun to have some that tastes fleetingly of pumpkin pie.
I know that some of you have had issues with some of my nut butter recipes in the past. The secret to getting a good consistency is oil. I know that most of us are loath to add more oil to nuts (because they contain so much of it naturally), but truly, these butters need a little extra lubrication. And the amount varies depending on your nuts.
This batch took just two tablespoons of peanut oil to develop the right texture. However, I’ve had some similarly scaled batches of almond and sunflower butters that needed as much as 1/3 cup. Because the age and moisture content of nuts varies, there’s no one-size-fits-all amount of oil I can instruct you to add. You have to use your eyes, nose, and best judgment. And if you feel like your food processor motor is in danger, please stop and give it the chance to cool down.
Enjoy these chewy caramel dessert recipes. As always, please follow the link below each picture to view the full recipe and instructions.
1. Chocolate Caramel Pretzel Bars
These simple, 4-ingredient Salted Chocolate Caramel Pretzel Bars will quickly become your new favorite sweet and salty treat! No bake and no candy thermometer needed.
2. Salted Caramel Brownies
Dessert doesn’t get any better than this. Pssst! Short on time? Try the quick and easy version of this recipe here!
3. Caramel Apple Crisp Cheesecake Bars
All the flavor of Caramel Apple Crisp Cheesecake, with none of the fussiness or work.
4. Best Homemade Caramel
Best Homemade Caramel RECIPE is perfect for making caramel apples & all your favorite fall treats & desserts.
It’s incredibly easy & ready in about 30 min. It truly is THE BEST homemade caramel recipe around.
5. Pecan Caramel Bars
These Pecan Caramel Bars take just 15 minutes of work and you only need 5 ingredients! Who doesn’t love gorgeous easy homemade candy bars??
6. Turtle Brownies
Sharing salted caramel turtle brownies today *in hopes* that you still have room left on your Christmas baking list.
And even if not, salted caramel turtle brownies will squeeze their salty, sweet, sticky, ooey, gooey, chocolate, fudgy selves onto your Christmas baking list anyway.
Also, so there’s no confusion, turtles are those candy clusters with pecans, caramel, and chocolate. There are no actual animal turtles in today’s post.
7. Salted Caramel Brownie Bites
Homemade fudgy brownie bites filled with an easy two-ingredient caramel filling and topped with sea salt.
These Salted Caramel Brownie Bites are the perfect mini dessert!
8. Caramel Apple Parfaits
These Salted Caramel Apple Parfaits are the warm and comforting fall treat you’ve been waiting for.
The parfaits are nut free, gluten free, and dairy free, and full of fall flavor. Store in a mason jar for a pre-portioned treat.
9. Salted Caramel Turtle Brownies
The very BEST homemade fudge brownies topped with gooey caramel, sea salt, lots of chocolate chips and chopped pecans!
10. Caramel Apple Cake
Kick off apple season with this delicious caramel apple cake!
A spice cake made with diced apples, paired with a caramel buttercream, and caramel drizzle.
11. Six-Minute Salted Caramel Sauce
It’s that time of year where I want salted caramel EVERYTHING. It’s such a cozy treat! Be it drizzled over your coffee… or straight into your mouth.
If you’ve been looking for an easy way to slip into the salted caramel game, this recipe is here for you.
No thermometer needed, no fancy ingredients. And no hours of waiting and waiting and waiting. All you need is six minutes!
12. Ten Minute Microwave Caramels
Believe me, I was very skeptical about making caramels in the microwave.
So skeptical that I tested this recipe for Ten Minute Microwave Caramels several times before posting it here.
13. Soft Buttery Homemade Caramels
Soft, Buttery Homemade Caramels! A tried-and-true recipe you’ll want to make every Christmas.
14. Salted Caramel Pie
When I first saw this recipe I knew it was calling my name…
This pie is amazing and has it all- sweet, salty, rich, creamy and easy to make! What more could you want? Perfect for Thanksgiving, Christmas, and any special occasion.
15. Caramel Creme Squares
5 delicious layers including graham cracker crumbs, cream cheese, butterscotch and vanilla pudding and topped with Cool Whip and caramel!
16. Soft Caramel Snickerdoodles
The ingredients are quite standard for snickerdoodles, but it’s the ratio that makes these snickerdoodles so utterly dreamy.
Lots of butter, brown sugar for a little flavor, white sugar, eggs, cinnamon, vanilla… the cookie gang’s all here. All super basic ingredients.
17. The Best Millionaire’s Shortbread
Welcome to the ultimate step by step guide to making the best EVER Millionaire’s shortbread!
A British classic, this incredibly delicious treat is seriously hard to say no to.
No one really knows exactly where it originated from but I can tell you this with certainty – EVERYONE loves it!
18. Maple Caramel Carrot Cake
Spiced carrot cake layers infused with maple syrup and topped with maple caramel & cream cheese frosting.
19. 6-Minute Microwave Caramels
Simple and easy caramels made in the microwave with just one bowl and no candy thermometer!
Sprinkle them with salt, dip or drizzle them with chocolate or wrap them in waxed paper to give as gifts!
20. Salted Caramel Frosting
The one and only recipe you’ll ever need for Salted Caramel Frosting.
This recipe is perfectly balanced, incredibly delicious and can be used for just about everything!
21. Caramel Glazed Spice Cake
Start with a simple yellow box mix then with the addition of spices and a sweet caramel glaze you have something that will rival any cake made from scratch!
22. Salted Caramel Butter Bars
These bars would be great at some kind of back to school bake sale. People will love them!
Salted caramel is my favorite and this is definitely not a dessert you want to eat if you’re trying to watch your pounds.
23. How To Make Caramel
Three ingredients are all you need to quickly make smooth and creamy homemade caramel sauce.
You won’t believe how easy it is to make fresh caramel at home! This will be your go-to recipe.
24. Chocolate Covered Caramel Marshmallows
I’m obsessed with a few flavors – chocolate, peanut butter, coconut, lemon… and of course caramel.
25. Caramel Apple Bread Pudding
This fall inspired Caramel Apple Bread Pudding recipe, prepared with Hawaiian rolls & caramel sauce, is easy to make and delicious for breakfast or dessert!
26. Caramel Apple Butter
I’m not sure where apple butter has been all my life, but I recently discovered it and wow it’s amazing.
I want to put it on everything: pancakes and English muffins and toast and ice cream. And graham crackers.
Don’t get me wrong, I love homemade jam, but right now it’s apple butter all the way. Caramel apple butter, to be exact.
27. Date Caramel
Thick, creamy, dreamy date caramel. Made with just three simple ingredients.
28. Chocolate Caramel Bars
Chocolate Caramel Bars made with just 4 simple ingredients! Easy buttery crust topped with a quick caramel then swirled with melted chocolate.
29. Apple Fries & Caramel Dip
These Apple Fries with Caramel Cream Dip are the perfect warm dessert for a crisp Autumn evening. It made our house smell like apple pie.
30. Chocolate Caramel Candy Bars
Triple Treat Chocolate Caramel Candy Bars are a delicious medley of chocolatey, chewy and crunchy!
They’re easy to make and the ultimate sweet treat for holiday gift giving.
31. Caramel Apple Muffins
Caramel apple muffins are bursting with warm cinnamon & sugar, chunks of apple, and caramel pieces.
They bake up perfectly round like a bakery! These muffins are a fun twist to the classic caramel apple.
The perfect baking project for a cold & rainy Fall day.
32. Salted Caramel Apple Pie Bars
Apple pie is my favorite dessert, but baking this classic dessert as bars is so much easier!
33. Carrot Cake with Caramel Buttercream
This carrot cake with caramel buttercream is the perfect dessert!
This carrot cake recipe is so moist and tender. It’s made with vegetable oil instead of butter and spiced up with some cinnamon and nutmeg too.
The frosting is a swiss meringue buttercream with a caramel sauce added to it. Plus, sandwiched between each cake layer is even more caramel!
34. Caramel Filled Sugar Cookies
The soft, chewy sugar cookie is wrapped around ooey-gooey caramel that will blow your mind and bring a smile to your face.
35. Homemade Salted Caramels
Caramels are one of the easiest candies you can make at home. All you need is a straight-forward recipe and a few tricks.
36. Salted Caramel Cashew Bars
Salted Caramel Cashew Bars are a sweet and salty treat!
Rich, buttery shortbread crust is topped with salted caramel & cashews for the ultimate dessert.
The best cookie you will ever make. Each bite is an delicious balance of gooey caramel, chocolate chips, and crunchy and sweet cookie!
38. No Bake Caramel Cookies
Smooth salted caramel, crunchy toffee chips, and chocolate wrapped up in super easy No Bake Caramel Cookies!
I can’t think of a thing not to love about these cookies!
39. Caramel Apples
These Easy Caramel Apples call for 3 ingredients and they are so simple to make. You’ve got this one!
40. Easy Salted Caramel Fudge Truffles
You’ll want to make these buttery Salted Caramel Fudge Truffles again and again.
Dipped in chocolate, these melt-in-your-mouth truffles are so easy to make (and eat).
Easy Peanut Butter Chocolate Cheesecake
1/4 cup plus 2 tablespoons chopped unsalted peanuts, divided
1 store brought chocolate crumb crust
2 tablespoons caramel topping, divided
1 2/3 cups peanut butter & milk chocolate morsels
1/4 cup milk
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 1/2 cups frozen nondairy whipped topping, thawed
Sprinkle 1/4 cup peanuts onto bottom of pie crust. Drizzle with 1 tablespoon caramel topping. Set aside.
In a medium microwave-safe bowl, combine morsels and milk. Microwave on medium-high (70%) power for 45 seconds stir. Morsels may retain some of their shape. If necessary, microwave mixture for an additional 10- to 15-second interval, stirring until melted.
In a large mixer bowl, beat cream cheese and sugar until creamy. Beat in chocolate mixture. Add whipped topping and stir vigorously until smooth. Spoon into prepared pie crust and swirl top. Sprinkle with remaining peanut and drizzle with remaining caramel topping. Cover and refrigerate for at least 1 hour or until frozen.
Nutrition information per serving:
Calories from Fat: 303
Trans fats: 0
Cholesterol: 31 mg
Carbohydrate: 58 g
Protein: 7 g
Sodium: 315 mg
Wicked Good Peanut Butter Spice Cookies
Nearly flour-less, completely butter-less and still delightfully good you’ll never know these aren’t made traditionally. Aside from being sweet, salty, chewy and spicy all at once, they’re a cinch to whip up. When I presented the first one–still warm from the oven–to my most favorite guy, he gave me the ultimate Boston compliment and told me they were, indeed, “so wicked good”.
- 1 cup Peanut Butter
- ¾ cups Granulated Sugar Plus Extra For Sprinkling
- ¼ cups Dark Brown Sugar
- 1 whole Egg
- 2 Tablespoons All-purpose Flour
- ½ teaspoons Vanilla Extract
- ¼ teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Nutmeg
- ⅛ teaspoons Salt
- 1 dash Coarse Sea Salt, For Sprinkling
Preheat oven to 350 degrees F.
Add all ingredients to a mixing bowl. Yep, all at once!
Using your mixer, mix on low for a few seconds then turn it up to medium until well blended.
Roll dough into balls with your hands. I use a big heaping tablespoon, because I’m too poor to buy a proper cookie scoop. (Culinary school ain’t cheap, folks!) Place cookie balls on a parchment lined baking sheet. If you have a silicon baking mat, that works just dandy too.
Use a fork to flatten the balls slightly.
Lightly sprinkle the cookies with a little extra granulated sugar and sea salt. All the ridges you added with fork will help adhere the sugar and salt to the cookies. It also makes them look sparkly and pretty.
Bake in preheated oven for 10 minutes. Then remove from the oven and let stand on baking sheet for a minute or two, then remove to a wire cooling rack to cool completely.
**As this makes a conservative amount of cookies (and because they usually go fast) I like to double this recipe.
Caramel Apple Slab Pie
You know that phrase easy as pie? Annoying.
Anyone who has ever made homemade apple pies knows pie-making is not that easy.
So many steps. So much chopping. Long bake times. Soooo much waiting around.
It’s not that making a pie is exactly hard, it just seems to go on forever.
On top of all that, when a hot apple pie is fresh out of the oven, you have to wait around even longer, because if you cut into a fruit pie too early all the filling will come tumbling out!
That is what makes slab pies so wonderful.
Don’t have a pie pan? No problem! Have trouble rolling and fitting a pie crust into a circular dish? That’s ok!
Apple Slab Pie for the Win!
In fact, this Caramel Apple Slab Pie is a very practical pie for so many reasons…
- Making the dough and slicing the apple in a food processor reduces prep time.
- This slab pie takes less time to bake than traditional pies.
- It takes less time to cool as well. Dig in while it’s warm!
- It’s easier to cut.
- Easier to lift out of the pan without breaking the crust.
- It makes enough for 24 servings, so it’s perfect for parties.
- And best of all, there is a larger crust to fruit ratio for pie crust lovers!
Our Caramel Apple Pie is a great pie for beginner bakers, and for anyone who hates waiting around on their pie to cool.
With Caramel Apple Slab Pie you can have your cake pie and eat it too, in a lot less time!
All you need is a food processor and a 10 X 15 inch jelly roll pan.
Caramel Apple Slab Pie starts with a pie crust made with part butter, part shortening, and amaretto. Using a little shortening makes the crust easier to roll out. Adding amaretto (or another liquor instead of water or milk) offers an alluring flavor to the buttery crust.
Roll the dough into a rectangle on a piece of wax paper, so it’s easy to flip into the pan. Then crimp the edges with a fork so they hold to the sides.
Slice the apples at lightning speed in your food processor. Then mix in lemon, sugar, a little flour and spices and dump into the pie crust.
Instead of trying to basket weave a top crust, I like to cut dough shapes out with a cookie cutter and lay them over the top.
Once the pie has baked, drizzle thick caramel sauce over the top. The pie only needs to cool about 10-15 minutes before it’s safe to cut and serve!
For the Pie Crust:
- All-Purpose Flour
- Granulated Sugar
- Unsalted Butter, Cold
- Shortening, Cold
- Ice Cold Amaretto Liqueur
For the Apple Filling:
- Peeled Sliced Granny Smith Apples
- Lemon juice
- Granulated Sugar
- Vanilla Extract
- Apple Pie Spice (or Pumpkin Pie Spice)
- Thick Caramel Sauce
Get the Full (Printable) Caramel Apple Slab Pie Recipe Below!
How long does this apple slab pie recipe last?
This pie can stay in the fridge, loosely covered, with aluminum foil for up to 5 days.
Can I place another pattern over the top?
Of course! Cut out any shape you like with the last of the dough. Try seasonal cookie cutters, or lattice work on top.
Cardamom spiced Peanut butter cookies
I usually don’t like overly sweet cookies, and those which have chocolate in it. So I don’t make them that often. What I do love making though is these Carrot n cheese cookies, and my all-time favourite – Peanut butter cookies. And I have made them using 100s of different recipes, out of which this one for today has proved to be the easiest one.
It’s a super basic recipe. No frills, nothing fancy. No candy bar pieces, gooey caramel, chocolate chips, or sprinkles to take away from the massive peanut butter flavor. Trust me, you won’t miss any of that stuff! Just pure peanut butter. Ihave only added a pinch of cardamom powder to the batter which really uplifts the taste and tastes nice when eaten with tea.
They’re not too fragile, they can hold their shape once cooled, and are melt-in-your-mouth soft! This makes just over 2 dozen cookies. You can easily double the recipe if you want more, but I was just baking for me and S so I didn’t need a million cookies. I used Waitrose’s own brand organic creamy butter to make these cookies, and they were fabulous! Feel free to add in some chocolate chips or M&M’s to the recipe if you’d like a little extra kick to your peanut butter cookies.
While we are at the topic of Tea time, I wanted to tell you how fabulous our Supper club #Chaiparty went off this weekend. Tea India sponsored a selection of Indian “Chai” for the event which were loved by all. There was Masala Chai, Cardamom Chai and Vanilla chai, each one better than the rest. I especially liked the Cardamom tea, which was quite mild and flavourful. Have a look at some of the pictures from the afternoon, with loads of food and chai around.
Well, the party was fun and we are looking forward to have another one very soon. As of now, lets enjoy the cookies !
What you need?
- 1 cup All-purpose flour
- ½ cup whole wheat flour
- ¾ tsp teaspoon baking powder
- A pinch of salt
- 1/2 tsp cardamom powder
- ½ cup soft butter
- ¾ cup peanut butter
- 1 ½ tsp vanilla extract
- ¾ cup sugar ( I used brown sugar for extra nutty flavour)
- 2 medium sized eggs
How to make?
- Preheat oven to 350 degrees.
- Beat together the butter, peanut butter, and vanilla extract. Mix in both flours, cardamom powder, sugar, salt, and baking powder.
- Gradually mix in the flours, half at a time.
- Beat in the eggs, one at a time.
- Roll into 1 ½ inch balls and make a criss-cross pattern using a fork. Bake for 12-15 minutes.
- Let cookies cool on the cookie sheet after taking them out for about 8-10 minutes before removing them with a spatula.
- Cool completely before storing. Enjoy!
- I am the worst when it comes to waiting for a cookie to get cooled off. I had these while they were still warm and honestly, they were heavenly. S liked them the other way round though, since that way he doesn’t have to pay attention while having them, men’s logic! But they were good either ways, so pick your way with them.
- I made them small and round, but you can also flatten them so the criss-cross pattern shows off nicely.
- You may roll them on caster sugar before baking, so that will give an extra sugary crunch on the top.
If you like baking cookies at home, you might want to try these crispy Tutti frutti Biscotti as well: