923 recipes
Peanut butter bread machine loaf with brown sugar and just six ingredients. Slightly sweet, nutty yeast bread that's perfect for PB&J sandwiches or French toast.
Fourby chili: a vegan black bean chili simmered in stout beer with peanut butter for depth, corn for sweetness, and broccoli florets on top for crunch. An unconventional, deeply flavored chili worth the slow cook.
Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.
Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.
Frozen banana pops dipped two ways: chocolate sauce with shredded coconut, or peanut butter rolled in crunchy nuts. Kid-friendly no-bake dessert ready for the freezer in minutes.
Frozen cookie sandwiches with chocolate chip cookies, whipped topping, mini marshmallows, and peanut butter chips. Easy no-churn summer treat using refrigerated cookie dough.
Frozen s'mores sandwiches with chocolate peanut butter pudding and whipped topping between graham crackers. A no-bake, five-ingredient frozen treat with no campfire needed.
Fudgy peanut butter cup brownies: dense chocolate brownies baked with a whole miniature peanut butter cup tucked inside each square, finished with warm milk chocolate sauce and chopped peanuts. Next-level brownie sundae territory.
Gado gado is the Indonesian salad of stir-fried cabbage, bell pepper, and bean sprouts drizzled with a warm peanut sauce spiked with garlic, shallot, cumin, and lemon. Vegetarian one-bowl meal.
No-bake peanut butter pie with cream cheese, real whipped heavy cream, and a hot fudge topping over a graham cracker crust. Richer than the whipped-topping versions, with a denser, fudgier cut.
Georgia Waldorf salad with a Southern twist: crisp apples, celery, and chopped peanuts in a creamy peanut butter mayonnaise dressing. Served on a bed of mixed greens.
Stuffed eggplant loaded with ginger, peanut butter, red peppers, and warm spices, then baked until tender. A bold vegetarian Indian-inspired main dish.
Gingered tofu peanut spread with fresh ginger, garlic, tamari, and natural peanut butter pureed into a creamy vegan sandwich spread. No cooking required, ready in 10 minutes.
Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.
No-bake marshmallow monsters coated in peanut butter and green-tinted coconut with cinnamon candy eyes. A 3-ingredient kids treat that takes 10 minutes and zero cooking for Halloween or classroom parties.
Holiday ice cream cake: a triple-layer freezer cake with three flavors of ice cream stacked between chopped candy bars, Oreo cookies, and homemade chocolate ganache.