Salted Dark Chocolate Peanut Butter Fudge


Salted Dark Chocolate Peanut Butter Fudge is layers of peanut butter and dark chocolate fudge with salted chopped peanuts added to the mix. It’s an easy, 5 ingredient treat that’s perfect for chocolate and peanut butter lovers!


1½ cups dark chocolate chips, divided
Place a saute pan with about 2 inches of water over medium heat and bring to a simmer. Place 1 cup of the chocolate chips into a heat proof bowl with 1 tablespoon of coconut oil and ½ of the can of sweetened condensed milk. Place into the pan of simmering water and reduce heat to low (this is your double boiler). Stir the chocolate mixture with a rubber scraper until smooth, then add ¼ cup of the chopped peanuts and stir until combined. Pour the chocolate mixture into the prepared pan and spread evenly.
14 ounce can sweetened condensed milk, divided
1 cup peanut butter
½ cup chopped salted peanuts, divided


Line an 8×8″ square baking pan with foil and spray lightly with cooking spray. Set aside.
Beat eggs together with the milk. Add to a medium skillet and scramble until no longer runny. Place into a medium sized mixing bowl. Add the cooked and crumbled bacon to the eggs.
Place the peanut butter and remaining coconut oil in a microwaveable bowl and microwave for 30 seconds or until melted. Stir to combine, then stir in the remaining sweetened condensed milk. Pour over the chocolate layer and spread evenly.
Press the remaining ½ cup chocolate chips and ¼ cup of chopped peanuts into the top, and chill for a minimum of 2 hours or until set.
Once chilled, lift the fudge out of the pan and remove the foil. Place on a cutting board and […]

May 24th, 2016|Dessert|

Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles

Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.

Cookie Mix

3 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. freshly-ground ground nutmeg
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 tsp. vanilla extract

Filling Ingredients

8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons vanilla extract

Cinnamon-sugar coating

1/2 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Dash of allspice


In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
Bake the cookies for 10-15 minutes or until the tops […]

October 25th, 2015|Dessert|

Pumpkin Caramel Poke Cake

Pumpkin Caramel Poke Cake

The classic poke cake made with pumpkin for the holidays.

Cake Mix

1 – 18 oz spice cake mix + (oil, water and eggs according to box directions)
1/2 – cup pumpkin puree
1/2 – 1 – cup sweetened condensed milk (use your preference)
1 – cup Marzetti Caramel Dip

Whipped Frosting

1 – 3.4 oz package pumpkin spice instant pudding mix
1 – cup milk
1/4 – cup confectioners sugar
1 – 8 oz tub whipped topping, thawed (cool whip)


10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
Additional caramel dip for drizzling


Preheat oven to 350 degrees. Prepare cake according to package directions adding the oil, eggs, water and pumpkin. Grease and flour a 9 x 13 cake. Pour cake batter into prepared pan and bake until a toothpick inserted in the center comes out clean.
While the cake is still warm poke holes 1 – inches apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.
In a medium bowl, stir together the sweetened condensed milk (start with 1/2 cup and add more if needed) and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It’s OK if the mixture puddles on the sides.
Place cake in refrigerator and let cool for one hour. Once cake is cooled, prepare the whipped topping frosting. In a large bowl add the dry pudding mix, confectioners sugar and milk.
Using an electric mixer or a kitchen aid with the paddle attachment blend until the mixture starts to thicken. Fold in the whipped topping. Using an off set […]

October 24th, 2015|Dessert|

Chocolate Peanut Butter Cupcake

Chocolate Peanut Butter Cupcakes

Ingredients for Filling and Cupcakes

2/3 cup(s) confectioners’ sugar
1/2 cup(s) creamy peanut butter
10 tablespoon(s) (1 1/4 sticks) butter or margarine, softened
1 1/4 teaspoon(s) vanilla extract
1 2/3 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) sour cream
2 tablespoon(s) milk
1 1/2 cup(s) granulated sugar
2 large eggs

Ingredients for Butter Frosting (makes 1 1/2 cups of frosting)

3 cup(s) confectioners’ sugar
6 tablespoon(s) butter (no substitutions), softened
1 teaspoon(s) vanilla extract
3 tablespoon(s) (or more, as needed) milk

Directions for the Filling

In bowl, with mixer on medium speed, mix confectioners’ sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended.
Shape mixture into 24 balls using heaping measuring teaspoons. Balls will be sticky and don’t need to be perfectly shaped.
Place balls on waxed paper-lined cookie sheet; set aside.

Directions for Cupcakes

Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.
On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt.
In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside.
In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute.
Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy.
Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.
Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter.
Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. Immediately remove […]

November 28th, 2014|Dessert|

Crock Pot Cherry Dump Cake

This is an incredibly easy recipe. Took less than 5 minutes to set up in the pot for cooking and was delicious when done. This recipe can be used for other fruits or you can mix fruits. You can even drizzle a nut of your choice over the cake mix. The options are endless.


1 Box Yellow Cake Mix
1 Can Cherry Pie Filling (or filling of your choice)
1/4 cup melted butter or margarine


Dump 1 can of cherry pie filling into crock pot and spread out evenly.
Top with dry cake mix.
Then drizzle melted butter over the top.
Cover and cook on low for 2 1/2 to 3 hours.
Serve warm with ice cream

From: Moms with Crock Pots

September 6th, 2014|Dessert|