PB in the Kitchen: Holiday Treats

Our company’s name is an homage to college grads everywhere, since so many eked by on peanut butter in an effort to save and pay for their college education. Now, those college grads are putting their degrees to work, and many are cooking at home more due to the pandemic. 

In this new series, we’ll spotlight one of our favorite peanut butter recipes each month. Some will be sweet, some will be savory, and some will be a little bit of both. 

Looking for some fun new holiday recipes to try out at home this month? These peanut butter-packed goodies are sure to get you in the holiday spirit.


Let’s get started, shall we?

Peanut Butter + Chocolate Buckeyes:

Here’s what you need to succeed:

  • 1 stick unsalted butter
  • 2 cups crunchy peanut butter
  • 3 cups Rice Krispies
  • 2 cups powdered sugar
  • 2 10 oz. bags dark melting chocolate

Here’s how to make the magic happen:

  1. Mix together peanut butter and butter.
  2. Add Rice Krispies and powdered sugar to peanut butter mixture.
  3. Use small ice cream scoop (1 inch) or hands to shape mixture into bite-size balls. 
  4. Place balls on parchment paper-lined cookie sheet and freeze for at least 1 hour.
  5. Melt dark chocolate over double boiler.
  6. Remove peanut butter balls from freezer and dip in melted chocolate; return dipped balls to parchment paper to cool until chocolate is set.
  7. Store in freezer. 

Peanut Butter Peanut Brittle:

Here’s what you need to succeed:

  • 2 cups sugar
  • ¼ cup water
  • 1 ½ cups light corn syrup
  • 2 cups salted peanuts
  • 2 ½ – 3 cups peanut butter
  • ½ tsp vanilla 
  • 1 ½ tsp baking soda

Here’s how to make the magic happen:

  1. Butter a cookie sheet and place in warm oven to keep warm-to hot. 
  2. Combine the baking soda and vanilla in a small cup and set aside (this keeps the soda from brown flaking in your syrup).
  3. Combine sugar, water and corn syrup in saucepan.
  4. Bring mixture to full boil over high heat, stirring until mixture appears clear.
  5. Cook to hard crack stage – 290 degrees (No thermometer? Fill a cup with cold water and drip a drop of the syrup into water. Feel the drop at the bottom of the cup — if it’s hard and brittle, it’s ready!)
  6. Meanwhile, put the measured peanut butter and peanuts in a medium size bowl and microwave on defrost or half power until warm.
  7. When the syrup hits 290, remove from heat and add vanilla, soda and the warmed peanut butter mixture. Combine and stir quickly.
  8. Working quickly, pour onto a very warm – hot buttered cookie sheet; spread with large spoons or forks.
  9. Cool; break into pieces.

Recipe courtesy of @Kozy Kitchen on Food.com.

Peanut Butter Kiss Cookies:

Here’s what you need to succeed:

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 30 milk chocolate kisses

Here’s how to make the magic happen:

  1. Preheat oven to 350°. 
  2. Cream peanut butter and sugar until light and fluffy. 
  3. Beat in egg and vanilla.
  4. Roll into 1-1/4-in balls and place 2 in apart on ungreased baking sheets. 
  5. Bake until tops are slightly cracked, 10-12 minutes. 
  6. Immediately press 1 chocolate kiss into center of each cookie. 
  7. Cool for 5 minutes before removing from pans to wire racks.

Recipe courtesy of  Dee Davis, tasteofhome.com.