Add all ingredients (except the chocolate chips) into a food processor until smooth and creamy!
Form the brownie batter into small balls using the palms of your hands and place onto a parchment paper lined tray.
Melt together the chocolate chips and coconut oil.
Dip each hardened brownie batter ball in the melted chocolate and coat completely.
Place the chocolate covered brownie batter balls back on the parchment paper tray and place in the fridge to allow the chocolate to harden.
Refrigerate the truffles until the chocolate shell hardens, about 15 minutes.
Once the chocolate has chilled completely, take out of the freezer, cut into small square and enjoy the truffles!
Store in the fridge or freezer for a quick snack.
Lori Miggins
My name is Lori Miggins and I am a mom of 3 beautiful children, married to my college sweetheart, self-retired Special Education Teacher, and a stay-at-home mom. I deal with all of the busy mom-life, and wear all of the hats, and spend most of my days in the car bringing my kids to all of their activities.
I spent 10 years in Atlanta, GA, 13 years in Winter Garden, FL and we now live in North Carolina! But I am originally from Long Island, NY where I grew up.
I found a passion for health and wellness when I started to put myself first! I now pay it forward and help as many women as I can persevere through their daily struggles and busy lives! On top of this, I also have a passion for creating healthy, quick and clean treats! I’d love for you to stop by my Instagram page and say hello! @lorimiggins
Preheat oven to 350F°. Prepare an 8 x 8 pan by greasing and lining with parchment.
In a food processor, blend the graham crackers, peanuts, sugar, salt, and melted butter until finely ground. It should clump together when you squeeze with your fingers.
Transfer mixture to the prepared pan and, using your hands, press it into an even layer. Bake until edges are golden, about 10 minutes. Remove from oven and let cool (you can turn the oven off since it will no longer be needed).
Meanwhile, prepare the peanut butter layer. In the food processor or in a bowl with a spatula, combine the peanut butter, sweetened condensed milk, confectioners’ sugar, vanilla, and salt until just incorporated. Spread this onto the cooled graham cracker layer.
Make the chocolate layer: place the chocolate in a small bowl. In a separate microwave safe bowl or on your stovetop, heat the cream until just below a boil. Pour it over the chocolate and let sit for a minute or two. Then stir until smooth. Spread this over the peanut butter layer. Sprinkle with flaky salt, if using.
Chill the bars for about 30 minutes or until the chocolate has set. Then cut and enjoy.
Jenna Larsson
Hi! I’m Jenna. I’m a Boston-born, butter loving, total food nerd. I’m currently living in LA and my love for baking runs deep. I’ve been known to bake a 6-layer cake to ‘relax’ after a long workday and I consider restaurant openings breaking news. I’m also a firm believer in making every day delicious! I’d love for you to check out my recipes on my website or find some inspiration on my Instagram.
My name is Addison and I’m a gluten free food blogger and content creator. I was born and raised in Maine and played college soccer at the University of Maine. After college, I experienced some health problems that required me to become gluten free. Since then, I’ve learned how to bake and cook gluten free. These days you can find me baking several days a week, going to fitness classes and leading a healthy and active lifestyle. I enjoy eating healthy foods but I always eat dessert. My recipes are made to be easy, healthy-ish and delicious! They can all be found at www.organicallyaddison.com. Be sure to check out my Instagram for new recipes posted often: @organicallyaddison.
Interested in making this peanut butter brownie recipe? You can find it here!
Preheat the oven to 350° and fill a 12 cup muffin tin with cupcake liners.
In a separate bowl, mix together all of the dry ingredients: flour, baking powder and salt.
Using a handheld or standing electric mixer, beat together the butter and peanut butter until smooth.
Add in the brown sugar and beat until light and fluffy. Beat in eggs, one at a time.
Add vanilla extract.
Slowly, beat in the dry ingredient mixture, alternating with the milk.
Evenly divide the batter into the cupcake tins and put into the preheated oven for around 23 minutes (or until a toothpick, inserted in the middle of the cake, comes out clean).
While the cupcakes are in the oven, you can begin making the frosting.
Using a handheld or standing electric mixer, beat the butter until it’s smooth and creamy.
Add in the peanut butter until combined.
Mix in the remaining ingredients, confectioners sugar, milk, vanilla extract and salt, and beat together until well combined.
Once the cupcakes have cooled, take a knife or a coring tool and remove the middle of the cupcake (eating the extra cake is recommended).
Fill the hole with about one teaspoon of jam/jelly.
Then frost the cupcake with peanut butter frosting.
