Peanut Butter Brownie Bites

Still don’t know what you’re going to bring to that holiday party this weekend?  Try these super simple and delicious bite-sized peanut butter brownie bites!  They’re made using a regular boxed brownie mix (because being homemade doesn’t mean that it has to be labor intensive) and then topped with melted peanut butter and chocolate chips.  Yum!!

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Matt and I made these for a party last weekend and they were a hit.  We actually overheard someone exclaim “Ooh! These brownie things are REALLY good!” and, since no one really knew who brought what to the potluck Matt and I just exchanged a happy glance from across the room, acknowledging our boxed brownie mix success.  We will definitely make these again!

Overhead Peanut Butter Brownie Bites

Peanut Butter Brownie Bites
(makes 30 bites; recipe adapted slightly from Family Friendly Frugality)

You will need…
1 boxed Brownie Mix (we used Betty Crocker Supreme Triple Chunk!)
Brownie Mix Ingredients (in our case, 1/4 c Water, 1/3 c Vegetable Oil, & 1 Egg)
3/4 cup Creamy Peanut Butter
Mini Chocolate and Peanut Butter Chips

Directions:
Preheat oven to 325°F and lightly grease a 24-ct mini-muffin pan.  Mix up the brownie batter according to the mix’s instructions, then spoon batter into the muffin pan until each cup is about 3/4 full.  Bake for approximately 14 minutes, just until the centers of the brownie bites have set.  A toothpick inserted into the center of a bite should come out slightly coated in batter.  Remove from the oven and allow the bites to cool for 15 minutes.  Carefully extract the brownie bites from the muffin pan and repeat the above process to finish baking the rest of your batter.

Line up your cooled brownie bites on a large tray or cutting board and gently press the center of each bite down to create a well.  Microwave the peanut butter for 30-60 seconds until melted, then spoon a small amount in the center of each bite.  Top with chocolate and peanut butter chips and, if desired, an extra drizzle of peanut butter.  Enjoy!

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Peanut Butter Cream Pie

This Peanut Butter Cream Pie is the easiest pie we’ve ever made!  We wanted to bring a dessert to Matt’s parents’ house for the Fourth of July and, as luck would have it, Cooking Light sent me an email featuring easy no-bake summer desserts just as we were deciding what to make.  This pie took about 15 minutes to prepare and it was creamy, rich, and delicious.  Oh, and it’s somewhat healthy, too!  Cooking Light says that each piece has only 302 calories which is pretty good considering how decadent this pie tastes!  The original recipe can be found here.

Peanut Butter Cream Pie  (from Cooking Light)

You will need…
1 cup Confectioner’s Sugar
1 cup Reduced Fat Creamy Peanut Butter
1 – 8 oz. block Reduced Fat Cream Cheese, softened
1 – 14 oz. can Fat Free Sweetened Condensed Milk
12 oz. Low Fat Cool Whip, thawed
2 – 6 oz. pre-made Graham Cracker Pie Crusts
Hershey’s Chocolate Syrup

Directions:
Put the confectioner’s sugar, peanut butter, and cream cheese in the bowl of a stand mixture and mix on low speed until combined.  Add the condensed milk and beat on medium speed until well combined and creamy.  Fold in the cool whip and then divide the mixture between the two pie crusts.  Chill the pies in the freezer for at least 8 hours.  For the best pie texture, leave the pie in the freezer until serving (it won’t be completely frozen solid).  After cutting the pie, drizzle chocolate syrup on each slice.