365 Days of Slow Cooking and Pressure Cooking

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Search Results for: Blondies

Peanut Butter Chocolate Chip Blondies

Peanut Butter Chocolate Chip Blondies–peanut butter cookie bars with a plethora of chocolate chips. Eat them while their warm with a scoop of vanilla ice cream or eat them as a snack when their cooled. 

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Peanut Butter Chocolate Chip Blondies--peanut butter cookie bars with a plethora of chocolate chips. Eat them while their warm with a scoop of vanilla ice cream or eat them as a snack when their cooled. 

Peanut Butter Chocolate Chip Blondies

Today is Peanut Butter Lovers Day. I am definitely a peanut butter lover. I love it in treats and I love it spread on sandwiches and I love it on a spoon in my mouth. These peanut butter chocolate chip blondies are a peanut butter lovers dream. They’re also a chocolate lovers dream since they have a good portion of chocolate chips in the batter. YUM YUM! I actually preferred these bars warm with a scoop of vanilla ice cream. They were good the next day too as a snack in my kids’ lunches.

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Peanut Butter Chocolate Chip Blondies--peanut butter cookie bars with a plethora of chocolate chips. Eat them while their warm with a scoop of vanilla ice cream or eat them as a snack when their cooled. 

More Peanut Butter Lovers Recipes

Since we’re celebrating Peanut Butter Lovers Day, here are more peanut butter recipes that you’ll love from some food blogger friends…

Peanut Butter Lovers Pancakes from Crumb

Triple Peanut Butter Cake from Ashlee Marie

Peanut Butter Butterfinger Cookies from Creations by Kara

Reese’s Peanut Butter Bars from Pretty Providence

Peanut Butter Pie from Simply Stacie

Creamy Peanut Butter Chocolate Chip Pie from An Italian in my Kitchen

Peanut Butter Chocolate Chip Blondies--peanut butter cookie bars with a plethora of chocolate chips. Eat them while their warm with a scoop of vanilla ice cream or eat them as a snack when their cooled. 

Homemade Nutter Butter Cookies from The Baker Upstairs

Easy Peanut Butter Fudge from Savory Experiments

No Bake Peanut Butter Protein Balls from Heather Likes Food

Easy Peanut Butter Granola from Real Mom Kitchen

Peanut Butter Doughnuts with Chunky Peanut Butter Glaze from Premeditated Leftovers

Peanut Butter Cookies from Namely Marly

Peanut butter twix pie from My Mommy Style

Instant Pot peanut butter caramel cheesecake from Supergolden Bakes

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27 amazing peanut butter recipes

 

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Peanut Butter Chocolate Chip Blondies

★★★★★

4.8 from 6 reviews
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 24 squares 1x
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Description

Peanut butter cookie bars with a plethora of chocolate chips. Eat them while their warm with a scoop of vanilla ice cream or eat them as a snack when their cooled. 

Scale

Ingredients

  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 4 tsp vanilla
  • 1/2 cup creamy or crunchy peanut butter
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1–2 cups semi-sweet chocolate chips (I used half mini chocolate chips and half regular)

Instructions

  1. Preheat your oven to 350° F. Spray a 13 x 9 inch pan with non-stick cooking spray.
  2. In a large bowl whisk together the butter and sugar. Whisk in the eggs and vanilla until combined. Whisk in the peanut butter until combined.
  3. All at the same time add in the flour, baking powder and salt. Use a large spoon (like a spatula or wooden spoon) to fold the flour into the wet mixture.
  4. Stir in the chocolate chips.
  5. Scrape the batter into the prepared pan. Bake for about 30-35 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  6. Serve the blondies hot with scoop of vanilla ice cream or let them cool completely in the pan for 2 hours and then cut them into squares and serve.

Notes

Recipe adapted from The America’s Test Kitchen Family Baking Book

  • Category: Dessert
  • Method: Oven

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Peanut Butter Chocolate Chip Blondies--peanut butter cookie bars with a plethora of chocolate chips. Eat them while their warm with a scoop of vanilla ice cream or eat them as a snack when their cooled. 

Chunky Muddy Buddies

Chunky Muddy Buddies–do you love chex muddy buddies but wish there were more of the stuck together chunks? I prefer my muddy buddies this way too and have tweaked the recipe so that it’s basically all chunks. More peanut butter, more chocolate, more deliciousness. 

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Chunky Muddy Buddies--do you love chex muddy buddies but wish there were more of the stuck together chunks? I prefer my muddy buddies this way too and have tweaked the recipe so that it's basically all chunks. More peanut butter, more chocolate, more deliciousness. 

Chunky Muddy Buddies

We all love muddy buddies, puppy chow…whatever you want to call it. How can you not? It’s a piece of cereal enveloped in chocolate and peanut butter and then tossed with powdered sugar. Whenever I make muddy buddies I immediately pick out all the chunks that have gotten stuck together and eat them as fast as possible. Then I leave whatever is left for everyone else.

I decided that I needed to make a batch of muddy buddies that had all the chunks and none of the pieces that are sort of dry. It worked really well and I will probably make it this way from now on. If you like individual pieces of cereal that are perfectly coated in powdered sugar then you’ll probably not like this recipe. But if you like the fudgy chunky pieces, this recipe is for you.

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Chunky Muddy Buddies--do you love chex muddy buddies but wish there were more of the stuck together chunks? I prefer my muddy buddies this way too and have tweaked the recipe so that it's basically all chunks. More peanut butter, more chocolate, more deliciousness. 

More recipes you’ll love

Chocolate Chip M&M Cookie Bars

Peanut Butter Chocolate Chip Blondies

Dark Chocolate Peanut Clusters

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Chunky Muddy Buddies--do you love chex muddy buddies but wish there were more of the stuck together chunks? I prefer my muddy buddies this way too and have tweaked the recipe so that it's basically all chunks. More peanut butter, more chocolate, more deliciousness. 

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Chunky Muddy Buddies

★★★★★

5 from 1 reviews
  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
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Description

Do you love chex muddy buddies but wish there were more of the stuck together chunks? I prefer my muddy buddies this way too and have tweaked the recipe so that it’s basically all chunks. More peanut butter, more chocolate, more deliciousness. 

Scale

Ingredients

  • 3/4 cup butter
  • 18 oz semi sweet chocolate chips (1 1/2 bags)
  • 3/4 cup peanut butter
  • 1 (12 oz) box Rice Chex
  • 2 1/2 cups powdered sugar

Instructions

  1. In a glass bowl add the butter, chocolate chips and peanut butter. Put in the microwave for 1 minute. Stir. Put it in the microwave for another minute. Stir until creamy.
  2. In a separate extra large bowl with a lid pour the entire box of cereal. Scrape the chocolate mixture over the top of the Chex. Stir and try to coat all the pieces of cereal. Sprinkle the powdered sugar on top and seal tightly with the lid. Shake the container vigorously for a minute.
  3. Refrigerate for about 30 minutes and then eat and enjoy!
  • Category: Dessert
  • Method: No Bake

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Instant Pot Chocolate Chip Zucchini Banana Bread

Instant Pot Chocolate Chip Zucchini Banana Bread–a moist quick bread (cake?) that is a cross between banana and zucchini bread. The bonus is that it’s got mini chocolate chips too and it’s made in your electric pressure cooker.

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Instant Pot Chocolate Chip Zucchini Banana Bread--a moist quick bread (cake?) that is a cross between banana and zucchini bread with mini chocolate chips made in your electric pressure cooker.

Instant Pot Chocolate Chip Zucchini Banana Bread

This is the second treat I’ve made  in the Instant Pot. This one I couldn’t get right until the fourth try. But I’m happy to say I finally did get it right. The thing is, you really need to use a bundt cake pan for this recipe. I tried my 7 inch spring form pan 3 times (hence the picture above), cooking longer each time and each time the middle was raw. The bundt cake pan seemed to work better because of the way it’s shaped. I also cooked this bread in my slow cooker. I put both directions along with conventional oven directions in the recipe below.

If you love zucchini bread and also love banana bread then you’re going to love this instant pot chocolate chip zucchini banana bread. It’s the perfect mix and the mini chocolate chips just make it even better. It’s a bit of a different texture than your normal banana bread that’s made in your oven. It’s much more moist and doesn’t have that baked/browned top. But if you’re living through a hot summer it’s a perfect way to “bake” a treat without turning on your oven.

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National Zucchini Day

Did you know that August 8th (today) is National Zucchini Day? Wahoo! Zucchini is amazing. You can make zoodles out of it, bake with it, saute it or grill it. It’s so versatile. I’ve teamed up with some of my food blogging buddies to bring you some more amazing zucchini recipes. Try some of these out this week 🙂

Cheesy Zucchini Tots from Life Made Simple

Butterscotch Zucchini Blondies from Creations by Kara

Zucchini Fritters from the Baker Upstairs

Vegan Pad Thai Zoodles from Namely Marly

Crispy Parmesan Zucchini Fries from Foodie With Family

Loaded Zucchini Skins from Real Mom Kitchen

Cheesy Grilled Zucchini Boats from Hey Grill Hey

Italian Chicken Sausage Zucchini Noodle one pot dish from Ashlee Marie

Zucchini Italiano Casserole from All Free Slow Cooker Recipes

What Instant Pot Did You Use?

To make this Instant Pot Chocolate Chip Zucchini Banana Bread I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20. When I made this bread in the slow cooker I used my 6 quart Kitchenaid oval slow cooker.

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Instant Pot Chocolate Chip Zucchini Banana Bread

★★★★★

5 from 5 reviews
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
Print Recipe

Description

A moist quick bread (cake?) that is a cross between banana and zucchini bread. The bonus is that it’s got mini chocolate chips too and it’s made in your electric pressure cooker.

Scale

Ingredients

  • 2 small ripe bananas or 1 large ripe banana, mashed
  • 1 small zucchini, shredded
  • 1 egg
  • 1/2 cup oil (I used canola oil but you can use coconut oil or vegetable oil)
  • 1 1/2 cups flour (I’ve tried all white flour, half whole wheat and half white and all whole wheat)
  • 1/2 tsp salt
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup semi sweet mini chocolate chips

Instructions

  1. In a medium bowl whisk together the mashed banana, shredded zucchini, egg and oil.
  2. Stir in the flour, salt, sugars, baking powder and baking soda until no white streaks remain. Don’t overmix.
  3. Fold in the chocolate chips.

For the Instant Pot

  1. Prepare a 6 cup bundt cake pan by spraying it with non-stick cooking spray. Pour the batter into the pan. Cover the top of the pan with foil.
  2. Pour 1 cup of water into the bottom of the Instant Pot. Place the springform pan on top of the trivet and then using the handles carefully lower the trivet and pan into the bottom of the Instant Pot.
  3. Cover the Instant Pot. Press the manual button and set the timer for 60 minutes on high pressure. Make sure the valve is set to sealing.
  4. When the timer beeps carefully move the valve to venting. Using hot pads remove the trivet and pan from the Instant Pot. Let the bread/cake sit for 10 minutes. Remove the foil and serve warm or cold.

For the Slow Cooker

  1. Prepare a loaf pan that will fit inside your 6 quart oval slow cooker by spraying it with non-stick cooking spray. Pour the batter into the pan. Place a trivet in the bottom of your slow cooker so that air can circulate underneath the pan. Place the pan on top of the trivet.
  2. Place a double layer of paper towels on top of the slow cooker and secure them with the lid. This will prevent moisture from dripping on top of the bread.
  3. Cook on high for 3-6 hours. My slow cooker took about 5 hours on high but some slow cookers will take as little as 3 hours. Test for doneness by sticking a toothpick in the middle. If it comes out clean or with a few crumbs then it’s done.

Conventional Oven

  1. Preheat your oven to 350° F. Prepare a loaf pan by spraying it with non-stick cooking spray. Pour the batter into the pan. Bake for 60 minutes. Check for doneness with a toothpick. If toothpick comes out clean or with a few crumbs it’s done. Cool on a rack, slice and enjoy.
  • Method: Instant Pot

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