MAKEOVER PEANUT BUTTER BARS
Lighter in calories and fat, these ooey-gooey peanut butter bars are still family favorites. Try them and you'll see why! -Lori Stevens, Riverton, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream 1 cup peanut butter, butter, brown sugar and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, oats and baking soda; gradually add to creamed mixture and mix well (batter will be thick)., Spread into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack for 10 minutes; spread with remaining peanut butter. Cool to room temperature, then refrigerate for 30 minutes., In a large bowl, beat frosting ingredients until light and fluffy. Spread over the peanut butter layer. Cut into bars.
Nutrition Facts : Calories 237 calories, Fat 8g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 165mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
PEANUT BUTTER LAYER CAKE
My husband loves peanut butter, so this cake is his favorite. Sometimes I switch frosting recipes and use a chocolate frosting garnished with peanuts. -Carolyn Hylton, Covington, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-14 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in melted peanut butter chips. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat melted chips, cream cheese, vanilla and salt until light and fluffy. Add confectioners' sugar alternately with enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 467 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 350mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 8g protein.
MAKEOVER GOOEY CHOCOLATE PEANUT BUTTER CAKE
My dad made sure this dessert was on the menu for Father's Day-or else! This makeover version is great. I can't believe so much fat was cut and it still tastes like the original. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cake mix, egg, oil and applesauce on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray., In a another large bowl, beat cream cheese and peanut butter until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar; mix well. Pour over crust., Bake at 350° for 40-45 minutes or until edges are golden brown. Cool on a wire rack for 20 minutes before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 228 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 255mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
MAKEOVER PEANUT BUTTER CUP CHEESECAKE
No one will ever guess this decadently rich, firmer-textured cheesecake, originally from Sharon Anderson of Lyons, Illinois, has been lightened up. We promise! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray., Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges., In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer., In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl., Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight.
Nutrition Facts : Calories 316 calories, Fat 16g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 12g protein.
PEANUT BUTTER CHOCOLATE LAYER CAKE
Made for my parents' anniversary! Peanut butter cake frosted with chocolate buttercream resembles the peanut butter cups used to garnish it!
Provided by Miss Alison
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
- Beat butter and peanut butter for cake together with an electric mixer at medium speed until blended; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each egg.
- Combine flour, baking powder, and salt in a bowl; add to peanut butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely on a wire rack.
- While cakes cool, place unsweetened and semisweet chocolate in the top of a double boiler; bring water to a simmer and cook until chocolate melts, stirring often, 3 to 5 minutes. Remove from heat.
- Beat 1 cup butter with an electric mixer at medium speed until creamy. Add melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract; beat until spreading consistency.
- Place peanut butter and 1/2 cup butter in a small bowl. Beat with electric mixer at medium speed until creamy. Add powdered sugar gradually, alternately with milk, until frosting is thick and spreadable. Beat an additional 3 minutes.
- Remove 1 cooled cake layer from its pan and frost with chocolate buttercream frosting. Place second cake on top and complete frosting with chocolate buttercream.
- Frost a thick line on the top and bottom edges of the cake with peanut butter frosting using a frosting pouch fitted with a cake decorating tip. Place 16 dollops of peanut butter frosting around the perimeter of the cake. Place mini peanut butter cups on each dollop. Serve immediately.
Nutrition Facts : Calories 1125.1 calories, Carbohydrate 134.3 g, Cholesterol 140.9 mg, Fat 62.9 g, Fiber 4.8 g, Protein 16.8 g, SaturatedFat 30.2 g, Sodium 673.2 mg, Sugar 109.4 g
CHOCOLATE-PEANUT BUTTER LAYER CAKE
My daughter loves chocolate-peanut butter candy. To celebrate her birthday, I played a little in the kitchen. Very rich, scrumptious, it weighs a ton! She'll never go back the store-bought candy again! This may very well be the most delicious cake I have ever made.
Provided by the lovely Ann
Categories Ingredients Nuts and Seed Recipes Peanut Butter Recipes
Time 4h10m
Yield 14
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
- Mix sugar, oil, sour cream, cocoa powder, eggs, vinegar, vanilla, and salt together in a mixing bowl. Add flour and water in batches, mixing and alternating between each, until incorporated. Whisk to create a smooth batter. Pour evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Combine cream cheese and butter for frosting in a very large mixing bowl with an electric mixer. Slowly add confectioners' sugar a few cups at a time until smooth. Mix in peanut butter to incorporate thoroughly.
- Generously distribute the frosting between the layers of the cake and on the top and sides. This frosting is a bit firm and easy to work with. At this point, place the cake in the refrigerator for at least 1 hour to set; it will be extremely heavy.
- Microwave chocolate, peanut butter, and corn syrup for glaze together in short 30-second intervals, mixing between each, until the chocolate is melted. Whisk in half-and-half until smooth. While warm, drizzle over the frosted cake.
- Place the cake back into the refrigerator to set, about 30 minutes. Remove the cake from the refrigerator 30 minutes to 1 hour before serving.
Nutrition Facts : Calories 1290.1 calories, Carbohydrate 160.8 g, Cholesterol 115.9 mg, Fat 70 g, Fiber 5 g, Protein 16.5 g, SaturatedFat 27.8 g, Sodium 456.3 mg, Sugar 135.5 g
More about "makeover peanut butter layer cake recipes"
DANGEROUSLY DELICIOUS PEANUT BUTTER CAKE! - MY …
From myincrediblerecipes.com
PEANUT BUTTER CHOCOLATE LAYER CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
BEST DUTCH BUTTER CAKE: RICH & BUTTERY CAKE RECIPE
From bakeitwithlove.com
PEANUT BUTTER BANANA CAKE | MODERNMEALMAKEOVER.COM
From modernmealmakeover.com
PEANUT BUTTER LAYER CAKE IN 2022 | PEANUT BUTTER LAYER CAKE RECIPE ...
From pinterest.com
PEANUT BUTTER LAYER CAKE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
PEANUT BUTTER COCONUT LAYER CAKE – PEANUT BUTTER & CO ...
From ilovepeanutbutter.com
8-LAYER PEANUT BUTTER CAKE - FOOD NETWORK CANADA
From foodnetwork.ca
CHOCOLATE AND PEANUT BUTTER LAYER CAKE - RECIPE BY ALPINE ELLA
From alpineella.com
CHOCOLATE-PEANUT BUTTER LAYER CAKE | ALLRECIPES
From stage.element.allrecipes.com
MAKEOVER PEANUT BUTTER LAYER CAKE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love