Trisha Yearwoods Peanut Butter Balls Recipes

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POWER BALLS



Power Balls image

Provided by Trisha Yearwood

Time 1h20m

Yield 30 balls

Number Of Ingredients 7

2 cups old-fashioned rolled oats
1 cup extra-crunchy peanut butter
1/2 cup raw honey
1/2 cup mini chocolate chips
1/2 cup dried cranberries
1/2 cup sunflower seeds
2 tablespoons flax seed

Steps:

  • In a food processor, pulse the oats, peanut butter, honey, chocolate chips, cranberries, sunflower seeds and flax seeds until fully combined. Cover and refrigerate for 30 minutes.
  • Line a baking sheet with waxed paper. Form balls from the mixture (about 1 1/2 tablespoons each) and place them on the baking sheet. Refrigerate for 30 minutes before serving.

NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES



No-Bake Chocolate-Pretzel-Peanut Butter Squares image

Provided by Trisha Yearwood

Categories     dessert

Time 1h17m

Yield 10 to 12 servings

Number Of Ingredients 5

1 1/2 sticks (12 tablespoons) butter, melted
2 cups pretzel rods, crushed into crumbs
1 1/2 cups confectioners' sugar
1 cup plus 1/4 cup smooth peanut butter
1 1/2 cups milk chocolate chips

Steps:

  • In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

TRISHA YEARWOOD'S POWER BALLS RECIPE - (4/5)



Trisha Yearwood's Power Balls Recipe - (4/5) image

Provided by SMorrissey

Number Of Ingredients 7

2 cups old-fashioned rolled oats
1 cup extra-crunchy peanut butter
1/2 cup raw honey
1/2 cup mini chocolate chips
1/2 cup dried cranberries
1/2 cup sunflower seeds
2 tablespoons flax seed

Steps:

  • In a food processor, pulse the oats, peanut butter, honey, chocolate chips, cranberries, sunflower seeds and flax seeds until fully combined. Cover and refrigerate for 30 minutes. Line a baking sheet with waxed paper. Form balls from the mixture (about 1 1/2 tablespoons each) and place them on the baking sheet. Refrigerate for 30 minutes before serving.

BUTTERSCOTCH PEANUT BUTTER BARS



Butterscotch Peanut Butter Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 40m

Yield 15 bars

Number Of Ingredients 13

1/2 cup (1 stick) butter, room temperature, plus more for greasing
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup plus 1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal
6 ounces butterscotch chips (about 1 cup)
1 cup confectioners' sugar
4 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
  • Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
  • Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.

PEANUT BUTTER AND ROASTED BANANA PUDDING



Peanut Butter and Roasted Banana Pudding image

Provided by Trisha Yearwood

Categories     dessert

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 14

Cooking spray, for the parchment
3 to 4 medium ripe bananas
1/2 teaspoon ground cinnamon
1/2 teaspoon plus 1 pinch kosher salt
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons all-purpose flour
2 large eggs plus 3 yolks
4 cups whole milk
1 teaspoon vanilla extract
30 to 40 peanut butter sandwich cookies
1 cup heavy cream
2 tablespoons confectioners' sugar
4 ounces semisweet chocolate chips or chopped semisweet chocolate
1/2 cup heavy cream

Steps:

  • For the pudding: Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spray the parchment with cooking spray.
  • Thinly slice the bananas crosswise, about 1/8 inch thick. Toss the bananas in a bowl with the cinnamon and a pinch of salt. Place in a single layer on the prepared baking sheet. Bake until the bananas start to brown on the edges, about 10 minutes.
  • In a saucepan, whisk together the granulated sugar, flour and 1/2 teaspoon salt. Stir in the whole eggs and yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
  • Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of sandwich cookies on top of the pudding, and arrange a third of the roasted banana slices over the cookies. Spread a third of the remaining pudding over the bananas and continue layering cookies, bananas and pudding, ending with pudding, so you have 3 layers total. Cover and refrigerate for at least 1 hour and up to overnight.
  • Whip together the heavy cream and confectioners' sugar in a medium bowl with an electric mixer to stiff peaks. Spread over the banana pudding.
  • For the ganache: Place the chocolate in a heatproof bowl. Heat the cream until hot but not simmering. Pour over top of the chocolate and let sit for a minute before stirring to melt and combine. Drizzle the ganache over the pudding. Spoon the pudding into bowls and serve chilled or at room temperature.

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