Remember when I revealed my big confession, that I don’t love peanut butter? Well, now I will let you in on my second confession. That even extends to deliciousness in the form of double chocolate chip peanut butter squares.
When I need to bake for a party or another occasion and I don’t want to find myself eating an entire batch of said baked goods, I bring in my secret weapon: peanut butter. If I don’t like it, I won’t eat it, right?
Some might find that mildly disordered, but I prefer to call it strategic.
While frozen desserts tend to have a reputation for warmer-weather enjoyment, it’s was about three degrees in Chicago today so you could actually make these peanut butter squares and eat them outside without a mess.
I like to look on the bright side of things.
A few years ago I went through a period wherein I wanted to make everything from scratch.
One might even say I was mildly compulsive about baking homemade bread, using fresh herbs versus dried and whipping fresh cream for dessert. One time I actually went to the bar with homemade monkey bread in my purse in case one of my friends happened to be craving dessert.
I still like to do all of those things (particularly the taste-testing phase of the cream-whipping), but now, I’m a little more selective where I spend the hours that I’ve allotted to the kitchen.
If I’m making a dessert that contains chocolate chip cookie dough (I make a damn good chocolate chip cookie from scratch but I’ll still defend the refrigerated dough to the death), peanut butter and heavy cream, I’m not going to obsess over the fact that I didn’t lovingly craft the frosting with my very own hands.
If I’m frosting a special birthday cake, I might go to the trouble because let’s be real here, the frosting is the best part of most cakes and I want to bring my A-game.
In many cases, no one will ever know the difference and you’ll come out on the other side smelling like a fondant rose.
- 1 roll Pillsbury refrigerated chocolate chip cookie dough
- 1 cup heavy whipping cream
- 1 can Pillsbury Creamy Supreme Vanilla Flavored Frosting
- 2 cups Jif Creamy Peanut Butter
- 1 jar (7 oz) marshmallow crème
- 2 cups coarsely chopped Reese’s Peanut Butter Cup candies
- ½ cup semi-sweet chocolate chips
- Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Break up cookie dough and press evenly in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
- In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
- In large bowl, beat frosting and peanut butter with electric mixer on medium speed until well blended. Carefully fold whipped cream, marshmallow crème and 1½ cups of the peanut butter cups into peanut butter mixture. Spoon and spread mixture over cooled cookie crust. Refrigerate 2 hours or until cream layer is set. Cut into 6 rows by 4 rows.
- To serve, place cream squares on dessert plates. Sprinkle with remaining chopped peanut butter cups and chocolate chips. Store covered in refrigerator.
Note: I was compensated by Pillsbury to create a recipe using their products, however all opinions are mine. For more holiday recipes visit the Pillsbury collection on Serious Eats.