Chewy Chocolate Drizzled NutterButter Bars {No Bake}

I have been on a HUGE peanut butter kick, peanut butter and chocolate, that is. I just can't get enough. Remember this, cookies and cream no bake treat? Well, let me introduce you to it's peanut butter and chocolate cousin. They are made with NutterButter cookies instead of Oreos and drizzled with chocolate instead. I used dark chocolate, but use whatever makes you happy. Still no bake, still easy, still chocolatey and chewy, and still super yummy, ~but with a little peanut butter goodness added!

Chewy Chocolate Drizzled NutterButter Bars

*Recipe by Crazy Daisy

1 package of NutterButter Cookies
1 (10 oz.) bag of large marshmallows
4 Tablespoons butter, cut into cubes
1/3 cup chocolate chips, I used dark, but use what makes you happy

*Note~  double ingredients and use a 9x13 to serve a crowd.

Grease or butter a 8X8 pan. Place NutterButters in food processor and pulse into ground (you may have to work in batches). Pour NutterButter crumbs into a large bowl. In another large microwave-safe bowl, melt marshmallows and butter for 60 seconds. Stir. Repeat until mixture is melted and mixed together. Pour over NutterButters. Stir, using a wooden spoon, until mixed well. Mixture will become thick and hard to stir. Keep mixing until all the crumbs are incorporated. Pour into prepared pan and press to spread evenly. I find it helps to spray my fingers, or a wooden spoon with cooking spray to press the mixture without sticking. Set aside. Place chocolate chips in a zip-loc baggie. Place in microwave for 20 seconds. Take out and knead to mix. Repeat until chocolate is melted. Cut off a small piece of the corner of the bag and drizzle bars with chocolate. I usually place them in the fridge to hurry the process (but if you leave them too long, you will have to let them sit out to soften before cutting). Once chocolate has set, cut into bars and enjoy.

I'm off to enjoy the rest of the summer with my boys... two weeks left before my first grader is off to school everyday. He's so ready, his mom is not!!! We've got a whole bunch of fun things to squeeze in! I see more gelato in our future, and the pool, and some bike rides, picnics, and what ever else I can manage to throw in! How are you spending your last days of summer?

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Fudgy Chocolate Chip Cupcakes with Peanut Butter Buttercream Frosting

We just celebrated my littlest's FOURTH Birthday. How did that happen? Seriously, it seems like only moments have passed since the day he was born. We also celebrated my oldest's Kindergarten Graduation... same deal. Time, you are not my friend. I suppose it's a little bittersweet. I want them to be happy and healthy, growing and learning, fun and wonderful. They are, so I really have a lot to be thankful for. They amaze me everyday in a million ways. Blessed. That's what I am. Thankful each time I hear the word "mom", because not all of us have the chance to be parents and so many take it for granted. My life would be so very different without them. I can't don't even want to imagine....blessed, that's what I am. I'll leave it at that and stop whining about time. Should we get back to cupcakes now? I think so!

So those cupcakes up there, they were part of these celebrations. I wanted something kids would be crazy for, but with tastes grown up enough that adults might even enjoy. You can't go wrong with chocolate, especially super moist cupcakes dotted with fudgy melted mini-chocolate chips. Add a little peanut butter buttercream frosting, and you end up with a classic. Here we go.

Fudgy Chocolate Chip Cupcakes with Peanut Butter Buttercream Frosting

*Recipe by Crazy Daisy

Fudgy Chocolate Chip Cupcakes

*The cake recipe itself isn't a JCD original, it's out there just about everywhere, like here at Kevin and Amanda's.

1 box devil's food cake mix (I always use Duncan Hines, I think it's the best)

1 small box instant chocolate pudding mix

1 cup sour cream

1 cup canola oil

4 eggs

1/2 cup milk

1 teaspoon vanilla

1 (12 oz.) package of mini chocolate chips (2 cups)

Preheat oven to 350. Mix together everything except chocolate chips on medium speed, scraping occasionally. Stir in chips. Pour batter into preferred pan(s). Obviously, if you want cupcakes, use lined muffin tins, or grease and flour it. I used a large cookie scoop to fill the tins (about 3 tablespoons). For baking time, add 10 minutes to the time specified on box and check. Do the toothpick test to check, you'll want a few moist crumbs. The middle won't jiggle anymore and the tops will spring back when touched lightly. If not done, check about every five minutes until done. Cool completely and frost with Peanutbutter Butter Cream Frosting.

Peanutbutter Buttercream Frosting

*Recipe by Crazy Daisy

2 sticks butter, softened

1/2 cup creamy peanut butter (don't use the natural kinds that you have to stir, or the old-fashioned brands)

1 3/4 cups powdered sugar

1/2 teaspoon vanilla

With a whisk attachment, beat butter and peanut butter at medium speed until smooth and creamy. Add powdered sugar and beat until mostly moistened. Scrape bowl and beat at medium-low until fully combined. Add vanilla and beat at medium until fully incorporated. Increase speed to medium high and beat until light and fluffy, scraping bowl occasionally. 

Enjoy your cupcakes! 

I also used this cake recipe to make my son's birthday cake. Any guesses who it might be?

And last, we have a winner! The winner of the At My Grandmother's Knee cookbook is Kadie, who said, "I love cookbooks!! I am a transplant to the south and true southern recipes. My husband gets so excited when I find one and they turn out. Oh, and his favorite cake is Red Velvet so you see I really need this book! Thanks for the giveaway." Congrats! I hope you enjoy your new cookbook!

I'm sharing this yumminess at these parties!

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