Peanut Butter Cheerio Bars with Honey

Peanut Butter Cheerio Bars | Revamperate Peanut Butter Cheerio Bars | Revamperate
Hey there, I hope all you moms had a happy Mother’s Day! Is it really Monday already? The weekends fly by way too fast.

In the spirit of Mondays, let’s talk about easy stuff. More specifically, easy snacks. Cereal bars like these peanut butter Cheerio bars are a great on-the-go breakfast item for those days when you just can’t get out of bed and take a three minute shower. We all have those days, right? Best of all, these cereal bars are super easy to make so you can whip them up in one night and eat them all week long.

Ingredients (makes 8-10 bars):

  • 3 cups Cheerios (honey nut recommended)
  • 1/2 cup peanut butter
  • 1/2 cup honey
  • 2 tbs sugar

In a small saucepan on the stove, melt the peanut butter on low-medium heat, stirring constantly with a spoon or whisk (a spatula will likely melt). Stir in the honey and sugar and continue to stir until it becomes more fluid. Turn down the heat if it starts to bubble at all in order to prevent burning.

Peanut Butter Cheerio Bars | Revamperate Peanut Butter Cheerio Bars | Revamperate
Pour the mixture over the Cheerios in a separate bowl and mix with a spatula or your hands (like making Rice Krispie treats!) until it’s fully mixed and super sticky. Move the cereal to a parchment lined square pan and let sit for a minute to cool. While still warm, press the cereal bars down into the pan and corners, making the top as flat as you can. Leave the tray to cool completely before cutting squares with a sharp knife.

Serve these peanut butter Cheerio bars alongside a glass of milk or orange juice and breakfast is served…or grab one and run out the door while still wearing your slippers! Andrew and his coworkers enjoyed them for a nice snack one day. Enjoy!

Brown Butter Peanut Butter Cookies

Brown Butter Peanut Butter Cookies | Revamperate Brown Butter Peanut Butter Cookies | Revamperate
Brown butter is an easy way to change up a recipe. I especially love it in cookies, like in these brown butter M&M cookies I made a while back and these brown butter peanut butter cookies. It not only gives off a magnificent scent, but it gives cookies a richer, brown sugar-like flavor and pairs really well with things like peanut butter. Hence, brown butter peanut butter cookies! Because it’s not too overwhelming, the brown butter lends nicely to an otherwise classic peanut butter cookie recipe.

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, browned
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 cup creamy peanut butter
  • 1 cup flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp corn starch

Brown Butter Peanut Butter Cookies | Revamperate
First, you need to brown the butter, which will make your house smell ahh-mazing. I love the caramely, nutty scent it gives off. Melt the butter in a small saucepan on low heat. When it’s almost completely melted, bring the heat up to medium and let it bubble until you begin to see bits of brown on the bottom. It might be popping a bit. If so, you can turn the temperature down a little. Stir with a whisk and watch it turn a reddish brown color. Once the color changes, remove from heat and pour into a small bowl. Leave the bowl in the fridge or freezer until it hardens. I find that the dough forms better when it’s re-hardened, but I’ve seen plenty of brown butter recipes that use melted butter.

Beat together the sugars and brown butter until smooth. Add in the egg and vanilla and beat well. Mix in the peanut butter until creamy. Slowly mix in the dry ingredients – flour, salt, corn starch and baking soda – until there’s still a little white left showing. Roll into 1 1/2-inch balls and spread out several inches apart on a cookie sheet. Using a fork, press down on top of the dough balls to flatten them, and repeat to create a crosshatch pattern. Bake on 350 degrees for 10-12 minutes until the edges barely begin to brown. You want to take them out promptly to ensure you’ll have nice soft cookies.

Brown Butter Peanut Butter Cookies | Revamperate
Let cool for several minutes and dig in! There you have it – brown butter peanut butter cookies. Because peanut butter is a fairly strong taste, the brown butter won’t be overwhelming, but it adds a nice nuttiness to it.

So tell me, what will you make with brown butter?

Banana Cupcakes with Peanut Butter Frosting

Banana Cupcakes with Peanut Butter Frosting | Revamperate Banana Cupcakes with Peanut Butter Frosting | Revamperate
Banana baked goods are a weakness of mine. The smell reminds of me of the banana bread my mom used to bake when I was a kid. So delish! Now, I’ve created my own personal favorite banana bread recipe, but this time I was craving something else…banana cupcakes!

Plus, I had a couple bananas that were about to go bad, so I figured I should try to use them up. Sorry I didn’t have a more glamorous reason, but I do hate to waste food.

So what’s the difference between banana bread and banana cake? Well, not a whole lot. It has a lot of the same ingredients, but the proportions are different, creating different textures to make either cake or bread. Give me either, and I’m happy though! These particular cupcakes use sour cream, which makes a difference in the texture and makes the cake more dense. These ultra moist banana cupcakes with peanut butter frosting are infused with honey and are the best treat to end your day with (or start it, if you like cupcakes for breakfast).

Banana Cupcakes with Peanut Butter Frosting | Revamperate
Ingredients (makes 12 cupcakes):

  • 2 tbs butter, soft
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 2 very ripe bananas, mashed
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 cup flour

In a bowl, combine the flour, baking soda, salt and cinnamon and set aside. In a separate bowl with your mixer, cream together the butter, sugar and sour cream until smooth. Beat in the egg. Mash up the ripe bananas in a small bowl (ripe bananas are best for baking!) and mix in, followed by the vanilla. Slowly mix in the dry ingredients until well-combined.

Distribute the batter between lined muffin cavities and bake on 350 degrees for 24-28 minutes until an inserted toothpick comes out clean. Let cool on a cooling rack while you whip up the frosting.

Frosting ingredients (frosts 12+ cupcakes):

  • 1 cup butter, soft
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1 tbs honey
  • 1 cup peanut butter

Cream together the butter and powdered sugar until smooth. Beat in the vanilla and honey. Then add the peanut butter and mix until creamy. Next step – try not to eat all of the frosting before it gets onto the cupcakes…

Banana Cupcakes with Peanut Butter Frosting | Revamperate Banana Cupcakes with Peanut Butter Frosting | Revamperate
Using a piping bag, pipe the frosting onto cooled cupcakes and top with some sprinkles for good measure. Then quickly devour and enjoy!

Seriously, this peanut butter frosting recipe is one of my new favorites (and Andrew’s). I’d recommend mixing this with just about anything, and I think it would still taste good.

Flourless Peanut Butter Cookies with Dark Chocolate Chips

Flourless Peanut Butter Cookies | Revamperate Flourless Peanut Butter Cookies | Revamperate
We love peanut butter in the house, but who doesn’t, right? Better yet, who doesn’t love a really easy cookie recipe? With these flourless peanut butter cookies baked with rich dark chocolate chips, you’ll feel like you’re in peanut butter heaven without feeling too guilty about it. I mean, I know they’re still cookies and they have sugar (duh!) but without flour or butter, these cookies aren’t half bad as far as your health goes.

Considering I’m sick with a nasty cold right now, all I’m dreaming about is cookies. Illness will not stop my sweet tooth.

Ingredients (makes 12-15 cookies):

  • 1 cup peanut butter
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tbs vanilla
  • 1 tsp baking soda
  • 1/2 cup dark chocolate chips

Flourless Peanut Butter Cookies | Revamperate Flourless Peanut Butter Cookies | Revamperate
First, cream together the peanut butter and sugars until creamy. Beat in the egg and add in the vanilla and baking soda until mixed. Mix in the dark chocolate chips. Roll into balls and bake several inches apart on a cookie sheet for 8-10 minutes until the edges begin to form and brown lightly. Because of the dark color of the cookie, you may not be able to see the browning but the middle will appear firm. If you touch the sides, they should feel like they’ve hardened, and that’s how you’ll know they’re done.

Flourless Peanut Butter Cookies | Revamperate Flourless Peanut Butter Cookies | Revamperate
Let cool for several minutes and serve warm with a glass of milk. Seriously, I did not want to share these cookies, so I ate most of the batch myself. No shame! No flour, no butter, so delicious. Enjoy!

Reese’s Peanut Butter Thumbprint Cookies

Reese's Peanut Butter Thumbprint Cookies | RevamperateReese's Peanut Butter Thumbprint Cookies | RevamperateLast weekend, Andrew took the LSAT exam for law school. If you’re not familiar, the LSAT is a pretty intense exam best known for it’s very difficult “mind games.” Studying for the test really took a toll on him these last few months, and now he’s preparing his applications while he waits for his final score. In an effort to make him feel a little better afterward, I did what any reasonable person would do – I made cookies!

Peanut butter and chocolate are Andrew’s favorite combination, so that was a must. Reese’s are his favorite candy, so I incorporated them into these very soft and peanut butter chip loaded peanut butter thumbprint cookies. And ohmygod did they come out good?! Between the two of us, we ate most of them because they were just too delicious. Trust me on this.

The softness of the cookies, in my opinion, is the best part. I can’t stand overly crunchy cookies (except in cases like Oreos, etc. when they’re supposed to be crunchy). Follow these steps and you’ll make the best soft cookies EVER. Stay tuned – I plan on revamping this recipe for a few different cookies down the line.

Reese's Peanut Butter Thumbprint Cookies | Revamperate

You’ll need:

  • ½ cup butter, softened
  • ½ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ cup creamy peanut butter
  • ½ teaspoon vanilla
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cup flour
  • ½ cup peanut butter chips

First, cream together the butter and sugars. Then beat in the peanut butter, egg and vanilla, beating well between each one (and yes, that order works best). Mix in the flour, salt and baking soda. The dough should be creamy but thick. Stir in the peanut butter chips with a spoon or spatula and chill for 20-30 minutes.

Reese's Peanut Butter Thumbprint Cookies | RevamperateReese's Peanut Butter Thumbprint Cookies | Revamperate

Take the dough out of the fridge and let sit until it’s soft enough to work with. Roll it into 1-inch balls and place several inches apart on a cookie sheet (I use a cookie scoop to get the right amount of dough). Bake on 350 degrees for 8-10 minutes but no more than that. Even though they will look doughy and undone, they are exactly like you want them – soft but fully cooked. Immediately after you remove them from the oven, push unwrapped mini Reese’s peanut butter cups into the centers of the soft cookies and move them to the fridge to cool. This will prevent the Reese’s chocolate from melting too much. After about 10 minutes in the fridge, they’re ready to eat.

Offer these too anyone, and you’ll probably make a friend forever. Just sayin’. Plus these are perfect for a cookie swap. That was one of my favorite Christmas activities with my old coworkers. Now get baking and enjoy!

Homemade Butterfingers Bars

Homemade Butterfingers Bars Homemade Butterfingers BarsYou know what’s great about Halloween (besides costumes and decorations)? Candy! Especially when it’s half off after Halloween.

Fun fact about me – I absolutely love candy corn, something that most people don’t usually like. As I was looking up things to make with candy corn (because there’s such a limited window that you can find the stuff), I came across something a little surprising. Did you know you can make homemade butterfingers with candy corn?! Immediately I knew I had to try it.

The best thing about this recipe is how easy it is with only three ingredients.

To make about 12 mini bars, you’ll need:

  • 1 cup (8 oz) of candy corn
  • 1 cup of creamy peanut butter
  • 1 bag of chocolate chips

On the stove, melt the peanut butter and candy corn together on low or medium-to-low heat. Stir continuously as the candy corn begins to soften and melt. I found it easier to put the peanut butter in first because the candy corn gets so sticky against the pot when melting.

When the mixture is completely melted and stirred together, it should have a thick consistency. Remove from heat. Lightly spray a square or rectangular pan with cooking spray, and use a spatula to spread the mixture into the pan. Press down and into the corners of the pan until it is flat and about ½ inch thick (much like you would with rice krispie treats). If it is not enough to fill your pan, simply use the spatula to make the end as straight as possible.

Let it sit until it is completely cool, and use a sharp knife to cut small bars out of the pan. I made mine about 1 inch wide and 3 inches long.Homemade Butterfingers BarsMelt the chocolate chips on defrost mode for about 40 seconds, then stir, and repeat in 10-20 second intervals until the chocolate is completely melted. If needed, add a tablespoon of vegetable oil to the chocolate to thin it out a little. Use a fork to dip the butterfingers centers in chocolate and set on a piece of parchment paper to harden.Homemade Butterfingers Bars Homemade Butterfingers Bars Homemade Butterfingers BarsJust like that you have delicious bite sized homemade butterfingers! Not only are they so simple to make, they actually do taste like the real thing, and I bet you never thought candy corn would be the secret ingredient. You’ll never buy a butterfingers from the store again. Enjoy!

Reese’s Brownie Cupcakes with Peanut Butter Frosting

DSC_0948 DSC_0958You know what’s better than brownies? Brownies with frosting. And what’s even better than that? Reese’s brownie cupcakes with peanut butter cupcakes melted in and peanut butter frosting on top! These are peanut butter heaven in a cupcake mold.

I’m still perfecting my from-scratch cake baking, so this one uses boxed brownie mix, which makes the process much simpler and just as delicious. For more on baking from scratch, stay tuned! I’m practicing to get them just right.

Your brownie cupcake ingredients:

  • 1 box of brownie mix (I used Duncan Hines)
  • 2 eggs
  • 1/2 cuvegetable oil
  • 1/4 cup water
  • 1 bag Reese’s peanut butter cups, chopped

Your frosting ingredients:

  • 1 cup of creamy peanut butter
  • 1/2 cup (1 stick) of butter, softened
  • 2 cups confectioners sugar
  • 1 tsp vanilla extract
  • 1 tsp milk (optional)

First, mix your brownies according to the package’s directions. Mix in your cut-up Reese’s and divide the batter into your lined cupcake pan until the cups are 2/3 full.DSC_0937Bake according to the package’s instruction. I baked mine on 350 degrees for about 25 minutes. Use a toothpick to determine if they’ve baked all the way through.

While the brownies bake, begin mixing your frosting. Mix together the softened butter and the packed creamy peanut butter until they are completely blended. Beat in the vanilla extract and slowly add in the sugar. Continue beating for several minutes until the frosting becomes smooth no longer grainy. Only add the milk if it needs a little more moisture to change the texture.DSC_0951 DSC_0949Once the Reese’s brownie cupcakes have completely cooled on the cooling rack, top them with this deliciously sweet and creamy peanut butter frosting and garnish with chopped Reese’s peanut butter cups. Enjoy!

Homemade Peanut Butter Cups


Everyone loves Reese’s, right? Well now you can make peanut butter cups at home, and I swear they’re at least as good.

Here’s what you’ll need to make peanut butter cups:

  • Mini cupcake pan
  • Mini cupcake liners
  • Chocolate chips
  • Brown sugar
  • Powdered sugar
  • Peanut butter
  • Vegetable oil


Start with lining your pan with mini cupcake liners. All of my measurements are approximate. You may need to adjust amounts based on taste or thickness. Melt 1 cup  of chocolate chips with 1 tablespoon of oil in a small ceramic bowl in the microwave for 30 seconds. Stir and microwave again for 30 seconds. Fill the cupcake liners with a thin layer of chocolate, just enough to cover the bottom. Put the pan in the freezer to solidify the chocolate.


While the chocolate freezes, make the peanut butter filling. In a pan, melt approximately 1 cup of peanut butter on low and slowly add 4 tablespoons of powered sugar and 4 tablespoons of brown sugar while you stir. Taste it as you go in case you want to adjust the sugar, but I find the sweeter the better with these. The sugar is important because it not only sweetens but changes the consistency of the the peanut butter. When it’s all mixed up, put the pan in the freezer until the peanut butter is hard enough to mold.



When the mixture is ready to mold, create small balls in your palms and squish them down flat enough to fit comfortably inside the cups. There should be enough room on the sides and on the top for more chocolate. Heat 1/2 cup of chocolate chips and 1 tablespoon of oil again for 30 seconds. Stir and repeat for 30 seconds. Pour the rest of the chocolate on top of each cup. It should fill the liner completely and stay flat on the top. Then put the pan into the freezer to finish them off.


They should harden fairly quickly, and when they do, you can remove the peanut butter cups from the pan. From then on, keep them refrigerated so they don’t melt. I guarantee they’re delicious and great for gifting! My coworkers love them!