Dessert recipe collection

Peanut butter and fudge filled bars with an oat cookie crust, a gooey chocolate-peanut butter fudge layer, and a crumbly oat topping. Three layers of chocolate-peanut butter goodness in every bite.

Peanut butter fudge marble cake made from a cake mix with melted peanut butter chips swirled through chocolate batter. A semi-homemade layer cake that combines two favorite flavors.

Peanut butter crunchies are soft peanut butter cookies rolled in crushed wheat flakes before baking for a crackly, toasty-crunchy exterior. A retro lunchbox classic with a textural twist.

Peanut butter filled fudge cupcakes hide a cream cheese and peanut butter core inside rich cocoa cupcakes. Bake reveals a fudgy exterior with a soft, cheesecake-like peanut butter center.

Peanut butter meltaway cake layers buttermilk chocolate sheet cake with a peanut butter spread and chocolate buttermilk frosting. Three-layer dessert with classic chocolate-peanut butter pairing.

No-bake peanut butter Nanaimo bars with a chocolate coconut crumb base, creamy peanut butter custard filling, and glossy semisweet chocolate topping. A Canadian classic with a twist.

Four-layer peanut butter pudding cake with a peanut shortbread crust, cream cheese-peanut butter filling, chocolate-vanilla pudding layer, and whipped topping. A no-bake icebox dessert.

Peanut butter thumbprint cookies with a chewy raisin-date filling in the center. Nostalgic, tender, and less sweet than the jam-filled version. Makes 60 cookies.

These treats are super easy to make and are great to have on hand. For variety you can add mint chocolate chips, mini marshmallows or chopped banana. They do not melt as quickly as some frozen treats.

French pear tart with almond frangipane, kirsch-soaked apricot glaze, and vanilla-poached pears. Crushed macaroons fold into the pastry cream for chewy depth, finished with green pistachios.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Food for the Gods: a Filipino-style date and walnut pudding baked in a water bath with whipped egg whites for a light, souffled texture. Served cold with whipped cream.

Crunchy pecan biscotti with almond extract and vanilla, twice-baked until golden. Perfect for dunking in coffee and they store for up to 2 weeks.

Pennsylvania Dutch chocolate cake made with boiled chocolate, buttermilk, and baking soda, topped with tangy cream cheese frosting. Rich, dense crumb with old-fashioned charm.

Penuche topped cake with a brown sugar, butter, and nut streusel baked right on a vanilla sheet cake. Served warm with whipped cream for a caramelized, crunchy finish.

This cut-out cookie from Bev Bosveld of Waupun is dressed up with chewy oats and crushed peppermint for a pleasing result.