Heath Bits Peanut Butter Cookies

Other than fudge, the dessert of Christmas is cookies.  The first year I moved into my house, I had a Christmas Cookie Swap party.  It was so much fun but I just haven’t had the time to have another one.  There needs to be just one more weekend between Thanksgiving and Christmas to fit in everything I want to do related to Christmas.  Even though I don’t have that much time, I did find the time to make Heath Bits Peanut Butter Cookies.

I started the day off with trying to make gingerbread fudge.  Like I mentioned in my post about vanilla bean fudge, it didn’t work out so well.  But I was still itching to make something.  I dug through my baking cabinet and found a bag of Heath bits and went with the cookie recipe on the back.

IMG_5100As I finished mixing up the batter, I realized that using crunchy cookie butter would have been amazing in these cookies!

IMG_5103Cookie butter or no cookie butter, these cookies came out amazing!  They are soft but you have the crunch of the Heath bits.

IMG_5104What kinds of cookies are you making for the holiday season??

Peanut Butter Eclair Cake

Chocolate and peanut butter in a no-bake dessert?  Sign me up!  Being that we are currently in the 3rd heat wave of the summer, I am trying my best not to turn on the oven.  It’s kind of hard though when you are obsessed with baking.  Anyway, what is this dessert you may be asking that has all of these peanut butter cups in it???

pb cup wrapper

  It is Peanut Butter Eclair Cake by Shugary Sweets.

pb filling

First, look at that wonderful filling.  It is an easy mixture of vanilla pudding, peanut butter, and cool whip.

This is cake is composed of delicious layers of chocolate graham crackers, a whipped peanut butter filling, and peanut butter cups.

1-3 layers

layers 4-6

The recipe calls for 6 graham crackers per layer but they don’t fit in the pan evenly.  I just broke a couple up into pieces and placed them randomly.  (When it comes to eating it, it really doesn’t matter how even the layers are).

The 7th and final layer of this cake is a thick, glossy chocolate ganache type frosting.

layer 7

This has to chill for at least 4 hours so the graham crackers get soft.  While 4 hours is enough, I think overnight is best…if you can wait that long 🙂 .

piece of cake 1        piece of cake 2

I obviously had a difficult time cutting a clean piece.  Who cares!  You still get the idea.  You can see the peanut butter cups, the filling, graham cracker layers, and peanut butter filling.  No doubt this cake is absolutely delicious.  The only thing I will do differently next time is use mini peanut butter cups or chop up the peanut butter cups for that layer.  It will make it easier to cut and take a bite.

This cake is very similar to the Kraft recipe Chocolate Eclair Squares that I have made several times.  It is so easy to throw together and feeds a large crowd.  Also, this is a dessert that can easily be adapted to different flavors.  I have a few ideas floating around that I look forward to trying!

If you are trying to beat the heat and need a dessert, please check out this recipe.  You won’t be sorry!

White Chocolate Peanut Butter Oatmeal Skillet Cookie

So much to bake, so little time!  The list of recipes I want to make keeps getting longer and longer.  However, when I came across a skillet cookie recipe on Averie Cooks, this became a priority.  She created a chocolate chip peanut butter oatmeal skillet cookie.  And I love my cast-iron skillet!  I don’t use it enough so making this was perfect.  I adapted it a little and made a white chocolate peanut butter oatmeal skillet cookie.

For this recipe, I thought it would be perfect to use my White Chocolate Wonderful and the white chocolate chips I already had.  These were left over from the white chocolate peanut butter oatmeal cookies I made not too long ago.  An Averie Cooks recipe of course.

         

Right from the beginning, I thought I did something wrong.  The recipe says to pour part of the batter into the skillet, but mine was in no way pourable.  It was very thick and I did more of dropping the batter into the skillet.  I thought I missed something, but I didn’t.

         

And then there is the condensed milk mixed with peanut butter.  Yum!  You pour this into the skillet, add the white chocolate chips, and put the remaining batter on top.  I made a mistake here but it doesn’t really matter.  I forgot to put the chips in before the remaining batter so I did my best to push them into the condensed milk/peanut butter mixture.  And I didn’t measure but dumped in about a ½ bag, which I figure, is about 1 cup.  You can never have too many!

             

Can you say delicious?!  I think that anything made in a cast-iron skillet is going to taste great.  Eat this warm with vanilla ice cream and you have yourself an amazing dessert.    What’s awesome about this is it is slightly gooey on the inside, the perfect way to have a cookie if you ask me.

         

If you want to make this, you can find the original recipe here!

The next skillet dessert I am going to bake is a pumpkin cookie cake by Willow Bird Baking.  This is another recipe that has been on my list for quite a while.  I am going to use my homemade pumpkin puree for this one.  Stay tuned!