August 2022 – Peanut Butter

Peanut Butter Icebox Dessert

Sue Stauffer, East Earl


  • 8 oz. package peanut butter sandwich cookies, crushed, divided
  • ¼ cup sugar
  • ¼ cup butter, melted
  • 8 oz. cream cheese, softened
  • 11/3 cups confectioners sugar
  • 8 oz. Cool Whip, thawed, divided
  • 2½ cups milk
  • (2) 3.9 oz. packages instant chocolate pudding

In a large bowl, combine 1¾ cups crushed cookies, sugar and butter. Press into an ungreased 13”x9” baking dish. Bake at 350°F for 6 to 8 minutes or till golden brown. Cool on a wire rack.

In a large bowl, beat the cream cheese and confectioners sugar till smooth. Fold in 1½ cups Cool Whip. Spread over cooled crust.

In another large bowl, beat milk and pudding on low speed till thickened, about 2 minutes. Spread over cream cheese layer. Top with remaining Cool Whip and sprinkle with 1/4 cup crushed cookies.

Cover and refrigerate for at least an hour before serving.

Banana Peanut Butter Bars

Gloria Dougherty, Akron

  • 4 cups oats
  • 6 to 7 bananas (about 2 cups)
  • 1 cup peanut butter
  • ¼ cup chocolate chips

Preheat oven to 350°F. Line an 8”x8” pan with parchment paper.

Combine all ingredients and mix well. Fold in half of the chocolate chips. Pour batter in pan and press down. Top with remaining chocolate chips.

Bake 15 to 20 minutes or until golden on outside and firm in center. Remove from oven and cool.

Energy Bites

Gloria Dougherty, Akron


  • 2/3 cup peanut butter
  • ½ cup chocolate chips
  • 1 cup oats
  • ½ cup flax meal
  • 2 to 3 tablespoons honey

Mix ingredients till combined. Place in refrigerator 15 to 30 minutes so they are easier to roll. Roll into balls.

Note: Can also add in craisins, nuts, etc.

Energy Balls

Martha Hoover, Ephrata

  • 1½ cups peanut butter
  • 3 cups quick oats, blended
  • 1 cup ground flax seed
  • 1 cup honey
  • 1 tablespoon vanilla
  • 1½ cups mini semi-sweet chocolate chips
  • 1 tablespoon chia seeds
  • 2/3 cup unsweetened coconut
  • 1 to 2 tablespoons MCT oil, optional

Mix together all ingredients. Using a cookie scoop, form balls. Keep refrigerated.

Yield: approximately 40 balls.

Peanut Butter Balls

Karen Hatt, Myerstown

  • 16 oz. jar peanut butter
  • 3 tablespoon butter
  • 1¼ cup confectioners sugar
  • 2 teaspoons vanilla

Mix all ingredients. Chill about 1 hour, then form into balls. Roll in sugar or chopped peanuts. Enjoy!

Peanut Butter Chocolate Chip Cookies

Amelia Weaver, Ephrata

  • 1 cup butter
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ¼ cup milk
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 3½ cups flour
  • 2 cups chocolate chips

Cream together butter and peanut butter. Add sugar and brown sugar and cream well. Beat in eggs, vanilla and milk.

Combine salt, baking soda and flour, and add to sugar mixture. Mix well. Stir in chocolate chips. Shape into balls and roll in sugar.

Bake at 375°F for 10 minutes on ungreased cookie sheets.

Yield: 5 dozen

Peanut Butter Pie

Deborah Bucher, Ephrata

  • 12 oz. cream cheese, softened
  • 1 cup creamy peanut butter
  • 3¾ cups confectioners sugar
  • 16 oz. frozen whipped topping, thawed
  • 9” chocolate crumb crust
  • 1/3 cup miniature semisweet chocolate chips

In a large bowl, beat the cream cheese, peanut butter and confectioners sugar until smooth. Fold in whipped topping.

Spread into crust. Sprinkle with chocolate chips. Refrigerate for at least 2 hours before serving.

Peanut Butter Oatmeal Ranch Cookies

Deborah Bucher, Ephrata

  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 cup oats (old fashioned or quick)
  • 1 cup light brown sugar, packed
  • ½ cup salted butter, softened
  • ½ cup creamy peanut butter
  • ¼ cup honey
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup (6 oz.) raisins
  • ½ cup (3 oz.) sunflower seeds

Preheat oven to 300°F.

In a medium bowl, combine flours, baking powder and oats. Mix well with a wire whisk and set aside.

In a large bowl, beat sugar and butter with an electric mixer at medium speed to form a grainy paste. Blend together the peanut butter, honey, eggs and vanilla. Scrape down sides of bowl.

Add the flour mixture, raisins and sunflower seeds. Blend at low speed just until combined. Do not overmix.

Drop by rounded tablespoonfuls onto ungreased baking sheets, 2” apart. Bake for 23 to 25 minutes until bottoms turn golden brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Yield: 3 dozen

Peanut Butter Pie

Pat Roth, Ephrata

  • 8 oz. package cream cheese, softened
  • 1 cup plus 2 tablespoons creamy peanut butter
  • ½ cup sugar
  • 12 oz. container frozen whipped topping, thawed, divided
  • 8” chocolate crumb crust
  • 2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided

In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup peanut butter and sugar; mix well. Fold in 3 cups of the whipped topping. Spoon into the chocolate crust.

In a microwave safe bowl, heat 2/3 cup of the hot fudge topping for 30 seconds. Pour this over the peanut butter layer and spread to the edge of the crust. Refrigerate for 2 hours.

Spread the rest of the whipped topping over the pie. Place the remaining fudge topping and peanut butter in two separate plastic bags. Cut a hole in the corner of each and pipe on top of the pie.

Peanut Butter & Jelly Whoopie Pies

Pat Roth, Ephrata

“These take a little time to make, but are worth it.”


  • 1¼ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup packed brown sugar
  • 2/3 cup creamy peanut butter
  • ½ cup unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup whole milk

Place a rack in the center of the oven and preheat to 350°F.

Whisk flour, baking powder and salt in a medium bowl.

Beat the brown sugar, peanut butter and butter in a large bowl for 2 minutes. Beat in the egg and vanilla. Add the flour mixture and milk in two batches each, alternating between them and beating thoroughly after each addition.

Drop 1 heaping tablespoon of batter at a time onto two parchment lined baking sheets, leaving 2” in between. Swirl the top of each mound with you fingers to make an even dome.

Bake one sheet at a time until puffed and golden, about 14 minutes. Let cool completely.

Makes about 15 cakes.


  • 3 large egg whites
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 cup butter, cut into bits, room temperature
  • ½ cup Concord grape jelly, plus more for spreading

Bring 1” of water to a boil in a medium saucepan. Reduce to a simmer. Whisk eggs whites, sugar and salt in a medium bowl. Set bowl over simmering water in saucepan and whisk continuously until sugar is dissolved and mixture is foamy and warm to the touch. Remove from the heat.

Beat with an electric mixer on high until white, glossy, cool to the touch and stiff peaks form. Decrease speed to medium and beat in butter, one piece at a time. Increase speed to high. Mixture will become soupy and may look curdled. Keep beating until fluffy like whipped cream. Add 1/2 cup jelly and beat until incorporated.

Spread one heaping tablespoon on flat side of half of the cakes. Spread a thin layer of jelly on the other half of cakes. Sandwich together.

Peanut Butter Ice Cream Cake

Kris Zimmerman, Lititz

  • 1 chocolate cake mix
  • 3 oz. vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 cup water
  • vanilla ice cream
  • 1 package Oreos
  • Cool Whip

Peanut Butter Topping:

  • 2 cups peanut butter
  • ½ cup butter
  • 1 cup milk
  • 2 cups 10x sugar
  • 1 teaspoon vanilla

Combine cake mix, pudding mix, eggs, vanilla and water in a mixing bowl. Pour batter into two greased 9”x13” pans. Bake at 350°F for 15 to 20 minutes. Cool.

Spread 1/2” of vanilla ice cream over each cake. Crush Oreos and sprinkle over ice cream. Freeze cakes.

Melt together peanut butter and butter, then add milk, 10X sugar and vanilla. Pour peanut butter topping over both cakes and return cakes to freezer. Before serving, top with cool whip.

Peanut Butter Cup Pie

Kris Zimmerman, Lititz

“I got this recipe from my sister several years ago. It is delicious & a great treat during the summer.”

  • 8 oz. package cream cheese, softened
  • ½ cup plus 1 tablespoon creamy peanut butter, divided
  • 1 cup cold milk
  • 3.4 oz. package vanilla flavor instant pudding
  • 2½ cups thawed whipped topping, divided
  • 1 Oreo pie crust (6 oz.)
  • 3 squares Baker’s semi-sweet chocolate

Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk & dry pudding mix; beat 2 minutes. Whisk in 1 cup whipped topping; spoon into crust. Refrigerate until ready to use.

Meanwhile, microwave remaining whipped topping and chocolate in microwavable bowl for 1 1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely. Spread chocolate mixture over pudding layer in crust.

Microwave remaining peanut butter in microwavable bowl for 30 seconds; stir. Drizzle over pie.

Refrigerate 4 hours or until firm.

Monster Cookie Bars

Kris Zimmerman, Lititz

  • ½ cup butter
  • 1½ cups peanut butter
  • 1 cup sugar
  • 1¼ cups brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 4 cups oatmeal
  • 2 teaspoon soda
  • 1 cup chocolate chips
  • 1 cup M&M’s

Mix all ingredients together and spread in a jelly roll pan. Bake at 350°F for 12 to 18 minutes. Do not overbake!

Peanut Butter Pie

Sue Hurst, Bowmansville

“This is so good! And so easy!”

Graham Cracker Crust:

  • ¾ cup graham cracker crumbs
  • ¼ cup granulated sugar
  • 2 tablespoons brown sugar
  • 4 tablespoons butter, melted

Combine ingredients and pat into a 9” pie plate. Do not bake.

  • 3 oz. soft cream cheese
  • ½ cup milk
  • ½ cup powdered sugar
  • 1/3 cup peanut butter
  • 8 oz. Cool Whip

Mix cream cheese and peanut butter, then add milk and sugar. Fold in Cool Whip. Pour in graham cracker crust. Sprinkle crushed peanut butter cup candy on top.

Easy Peanut Butter Chocolate Bars

Lauren Zimmerman, Akron


  • 3½ cups Rice Krispies
  • 1 cup peanut butter
  • 1/3 cup brown sugar
  • ¼ cup butter, softened
  • 1 cup semi-sweet chocolate chips


  • 1 cup semi-sweet chocolate chips
  • ¼ cup peanut butter

Microwave 1 cup peanut butter, brown sugar and butter, stirring occasionally until melted. Add peanut butter mixture to cereal and stir to coat evenly. Add 1 cup chocolate chips; mix well. Spread into a greased 9”x13” pan.

Microwave 1 cup chocolate chips and 1/4 cup peanut butter until melted. Spread evenly over bars. Refrigerate.