Peanut Butter Cup Spread

Well, it’s the New Year.

All you people are fresh and sparkly and full of resolutions and new beginnings.

Me?  I’m about the same.

I am definitely not fresh and sparkly.

I am tired and need a shower.

 

I mean, I didn’t have any major, party people plans for NYE, but I did stay up and watch the ball drop.

 

My 7 year old was slightly disappointed with the whole “ball” situation.

He was fully expecting there to be damage.  Anything less than the ball smashing, shattering glass and oozing lava was completely unacceptable.

So when the ball began it’s 2012 decent at the usual geriatric speed, I could see his thoughts loud and clear:  “I stayed up for THIS?”

 

On top of that, we were watching Ryan Seacrest’s NYE special and I don’t know about you, but Jenny McCarthy frankly scares the poop out of me and I was worried the children might have nightmares.

 

My NYE in a nutshell.

 

But anyway, since I stayed up past midnight, I will now be moving at geriatric speed all day long.

Maybe tomorrow too.

 

And since I am so tired, I am a little cranky, which makes me want to squish-squash all your New Year’s diet resolutions.

So I made Peanut Butter Cup Spread.

 

It’s basically the filling of a peanut butter cup, in spread form.

Spread it on your graham crackers, a chocolate bar, your toast, a sandwich, or even your {gasp} celery.

But ideally on a spoon to shovel into your face when no one’s looking.

 

Get on it.

IMG_5951I want to tell you guys how very easy this spread is.

BUT trying to come up with an honest replication of the innards of a Peanut Butter Cup wasn’t as easy as I had anticipated.

 

Yes, I have made Peanut Butter Balls before, yes, I’ve made Buckeyes, and yessss I’ve even made Peanut Butter Eggs.

And while all of those are delicious, the peanut butter filling isn’t very spreadable.

 

It took me 5 tries, 6 cups of peanut butter, 2 pounds of powdered sugar, a whole box of graham crackers, 413 curse words and infinity tears to crack the code.

Round one…I thought I would be all smart and use my blender.
PhotobucketWell.

This worked.  Until I went and added too much milk.

Trash.

Curse 1-6.

 

Then I tried it again.  In the blender.

Then I didn’t add enough milk and overheated the blender.  Which subsequently makes everything in the blender hot, and in this case greasy.

Curse 7-30.

 

So then I tried it in the mixer.

PhotobucketBetter.

Then I messed it up again by adding too much other stuff.

Curse 31-267.

 

Meanwhile my kitchen started to look like this…
Photobucket

Another try, too crumbly…

photo(7)Curse 268-412.

Then I stopped taking pictures because I was over it.

 

But I’m not one to let peanut butter beat me.

And I had one more cup left.

So I went for it…and it worked.

 

This is the only picture I have of the final product being made…

PhotobucketCurse 413.

Any guesses?

 

Finally…

Peanut Butter Cup Spread | Cookies and Cups

Happy New Year!

 

Print

Peanut Butter Cup Spread


Description:

makes about 2 1/2 cups spread


Ingredients:

  • 1 cup peanut butter
  • 1/4 cup butter, room temperature
  • 2 cups powdered sugar
  • 1/4 tsp salt
  • 23 Tbsp milk
  • 1 Tbsp graham cracker crumbs (about 1/2 a full cracker)

Instructions:

  1. In mixer cream together peanut butter and butter until smooth.
  2. Add in powdered sugar and salt and beat until mixed in. Mixture will be crumbly.
  3. Slowly add in milk and turn mixer up to medium-high until a spreadable consistency forms.
  4. Add in graham cracker crumbs and mix until incorporated.

Notes:

serve on cookies, crackers, sandwiches etc.
Store in an airtight container at room temperature for 2 weeks.
If you choose to refrigerate, let it come to room temperature before serving.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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54 Responses
  1. Beth Wadsworth

    No vehicle needed but a spoon. My 16 year old daughter and I are hiding this for our own personal consumption. Sooooo good.

  2. Just finished it, by the way added two tbs of dark cocoa powder and it is soooooooo goood. (It was awesome before I added the cocoa powder but I just felt like playing. And when I opened my cabinet for the powder sugar the cocoa powder literally fell out. I took it as a sign.)

  3. I can’t tell you how happy this post makes me as a self proclaimed peanut butter addict. I think the picture with the pb spread on the Hershey bar is my favorite thing ever. I’m walking into my kitchen to make this now. And I agree about New Years, one of my resolutions this year was to never stay up til midnight on New Years Eve again… overrated!

  4. What did you end up doing with the extra batches? 😉 Sounds like a worthwhile whirlwind to me! Perhaps it would make for a smoother batch if you started off with homemade peanut butter; I love the thin consistency of it, and it gives that great nutty taste without the thickness that I find over-thickens/chunkifies any sort of dip I want to make. Just a thought, but this recipe is great at any rate. Cheers!

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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