Peanut Butter Maple Syrup Recipes

PEANUT BUTTER MAPLE COOKIES

I bake these crispy yet chewy peanut butter cookies often. My grandchildren, both near and far, can't wait to dig into the cookie jar. -Lois Bowman, Swanton, Maryland

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 13

Peanut Butter Maple Cookies image

Steps:

In a large bowl, cream the butter, peanut butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture. Stir in peanut butter chips. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 15-18 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

Nutrition Facts : Calories 225 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 253mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

1 cup butter, softened
1/2 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon maple syrup
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup quick-cooking oats
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 package (10 ounces) peanut butter chips

MAPLE PEANUT BUTTER PIE

Maple nut goodies have been a favorite candy of mine since I was a child, and I think the flavors taste just as great in a pie! This pie freezes well, too-just take it out to thaw 30 minutes before serving. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 11

Maple Peanut Butter Pie image

Steps:

In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze 5 minutes., In a microwave, warm fudge topping 5-10 seconds or until spreadable; spread over bottom and up sides of crust. In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners' sugar; fold in whipped topping. Spoon into crust, spreading evenly. Refrigerate 4 hours or until set., In a small bowl, beat cream until it begins to thicken. Add syrup; beat until stiff peaks form. Serve with pie; top with peanuts.

Nutrition Facts : Calories 773 calories, Fat 53g fat (25g saturated fat), Cholesterol 84mg cholesterol, Sodium 373mg sodium, Carbohydrate 63g carbohydrate (41g sugars, Fiber 3g fiber), Protein 13g protein.

Ingredients

1-1/2 cups crushed cream-filled maple sandwich cookies (about 12 cookies)
3 tablespoons butter, melted
1/3 cup hot fudge ice cream topping
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
1 teaspoon maple flavoring
1-1/4 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 cup heavy whipping cream
2 tablespoons maple syrup
1/4 cup chocolate-covered peanuts, coarsely chopped

PEANUT BUTTER FREEZER FUDGE (2-INGREDIENT)

Yummy, sweet, salty, sink-your-teeth-in delicious fudge that is both healthy and delicious!

Provided by Amanda Brown

Categories Desserts Candy Recipes Fudge Recipes Peanut Butter

Time 15m

Yield 4

Number Of Ingredients 3

Peanut Butter Freezer Fudge (2-Ingredient) image

Steps:

Whisk peanut butter and maple syrup together in a bowl until combined. Pour onto 1 sheet of parchment paper. Cover peanut butter mixture with second sheet of parchment paper; flatten.
Place flattened peanut butter mixture into the freezer; freeze until hardened, about 10 minutes.

Nutrition Facts : Calories 241 calories, Carbohydrate 19.5 g, Fat 16.3 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 3.4 g, Sodium 149.8 mg, Sugar 14.7 g

Ingredients

½ cup peanut butter
¼ cup maple syrup
2 sheets parchment paper