Peanut Butter and Jelly Cups

This post was made possible by the U.S. Highbush Blueberry Council. Thank you for your support!

PB & J Cups

by Brandi Milloy

Ingredients

• 12 oz. fresh blueberries

• 1 tbsp. water

• 1/2 cup sugar

• 12 oz. semi sweet chocolate, melted

• 3/4 cup creamy peanut butter

• fluer de sel, optional

Directions

1. Make jam by placing blueberries, sugar and water in pot on medium-high heat and bring to a boil. Boil for a minute and mash slightly. Turn off heat to cool. Pour jam into clean jar and keep in refrigerator up to a month.

2. Using a pastry brush, spread chocolate up sides of mini muffin liners and place in muffin tin. Freeze to set, about 5 minutes.

3. Spread 1/2 tablespoon of peanut butter into bottom of chocolate shell. Top each with 1/2 tablespoon of jam. Place back in freezer to harden, about 5 minutes.

4. Top each cup with melted chocolate and garnish with a sprinkle of sea salt. Place back in freezer one final time to set completely. Keep in refrigerator for ultimate freshness and enjoy within 10 days!

Looking for a healthier option to ice cream? Yogurt bark is a frozen snack packed with sweet fruit that takes minutes to make and keeps in the freezer. I love having fun in the kitchen and this is definitely one you can get the kiddos involved!  It starts with the same base-any type of yogurt (I make this with coconut milk yogurt for my 10 month old), maple syrup/honey/agave for a little sweetness, vanilla extract and any mix-ins you want! Use what you already have to keep it easy.  I love to use chopped fruit, fruit purees, dried fruit, nuts, spreads like peanut butter or chocolate hazelnut spread. Anything you would put in a smoothie or top a smoothie bowl is fair game.  I tend to over buy produce so this is what I do when I have too many strawberries. I ether make yogurt bark or homemade jam.

So when Home & Family invited me on the show to make a treat, I decided to share two of my favorite flavors. The tropical bark is loaded with mango, kiwi, pineapple and dragonfruit. If you've never seen dragonfruit in your market, ask the produce manager to get you some. Otherwise usually you can find it in speciality grocery stores or in the freezer section in frozen puree packs.

The pb & j has that classic peanut butter and jelly flavor and is super creamy and addicting. If you prefer almond butter, that works too. I also love to sneak n crushed nuts or even slices of fruit. For this one, I used strawberry jam and added sliced strawberries. 

Let me know what flavor you try to make or if you create your own. Be sure to post your photos on instagram and tag me @BrandiMilloy

Tropical Yogurt Bark

by Brandi Milloy

Ingredients

• 2 cups nonfat plain or Greek yogurt
• 3 tbsp. agave, honey or maple syrup
• 1 tsp. vanilla extract 
• dragonfruit, pieces (you can also fold in dragonfruit puree found in the freezer section)
• mango, sliced
• pineapple, chunks
• kiwi, pieces
• shaved coconut
• mini chocolate chips, optional

Directions:

Onto a baking sheet lined with parchment paper, spread your yogurt mixture about 1/4" thick. Sprinkle toppings evenly. Freeze overnight and then break into pieces and enjoy.

Peanut Butter & Jelly Bark

by Brandi Milloy

Ingredients

• 2 cups nonfat plain or Greek yogurt
• 1/4 cup peanut butter, melted
• 1 tsp. vanilla extract
• 4 tbsp. strawberry jam
• fresh strawberries, sliced 
• chopped peanuts, optional

Directions:

Onto a baking sheet lined with parchment paper, spread your yogurt about 1/4" thick. Top with peanut butter, using a knife to swirl it through. Do the same with the strawberry jam.  Sprinkle toppings evenly. Freeze overnight and then break into pieces and enjoy.

Recently I was invited to Home & Family on The Hallmark Channel to make my Ooey Gooey Marshmallow Cereal Treats. I had so much fun cooking in the kitchen with Mark Steines. From his adorable (but questionable) dance moves to talking about our daughters (his daughter, Parker is about the same age as Milly), it was the most I've laughed while working in a long time! You can watch the full segment here. Then scroll down for the most delicious cereal bar recipes you've ever had. I've made sure to pack them with plenty of marshmallow and loads of flavor. You can have fun making them your own by customizing them with different cereals, add ins and toppings! Enjoy!

Ooey Gooey Peanut Butter & Chocolate Cereal Treats

By Brandi Milloy

INGREDIENTS

• Cooking spray
• 4 tablespoons butter
• 1 (10-ounce) bag Jet-Puffed mini marshmallows
• 1/4 cup creamy peanut butter
• 5 cups Reese’s Puffs Cereal
• 1 cup semi sweet chocolate, melted
• Fleur de Sel, for garnish

DIRECTIONS

1.     Lightly grease a spatula and a 9 x 9” casserole dish.

2.     In large nonstick saucepan, melt butter over low heat. Add marshmallows, and stir occasionally until just melted. Fold in peanut butter. Remove from heat.

3.     Add cereal and quickly stir until cereal is well coated.

4.     Pour and press into casserole dish until evenly distributed. Cool before cutting into squares.

5.     Dip each square halfway into chocolate and sprinkle with fleur de sel. Place on baking sheet lined with parchment paper to set chocolate.

6.     Best if served the same day. Otherwise, store in an airtight container or plastic wrap for up to two days. 

Ooey Gooey Lucky Charms Marshmallow Treats

By Brandi Milloy

INGREDIENTS

• Cooking spray
• 4 tablespoons butter
• 1 (10-ounce) bag Jet-Puffed mini marshmallows
• 5 cups Lucky Charms Cereal
• 1/3 cup white chocolate, melted
• Lucky Charms Marshmallows (marshmallows only), for garnish

DIRECTIONS

1.     Lightly grease a spatula and a 9 x 9” casserole dish.

2.     In large nonstick saucepan, melt butter over low heat. Add marshmallows, and stir occasionally until just melted. Remove from heat.

3.     Add cereal. Quickly stir until cereal is well coated.

4.     Pour and press into casserole dish until evenly distributed. Using a spatual, spread chocolate on top and garnish with marshmallows. 

5.     Cool before cutting into squares. Best if served the same day. Otherwise, store in an airtight container or plastic wrap for up to two days.

Ooey Gooey Marshmallow Cookies & Cream Treats

By Brandi Milloy

• INGREDIENTS
• Cooking spray
• 4 tablespoons butter
• 1 (10-ounce) bag Jet-Puffed mini marshmallows
• 4 cups rice krispie cereal
• 1 package or about 25 Oreo cookies, crushed
• 1/4 tsp. coarse sea salt
• White chocolate, melted
• Mini Oreo Cookies, for garnish

DIRECTIONS

1.     Lightly grease a spatula and a 9 x 9” casserole dish.

2.     In large nonstick saucepan, melt butter over low heat. Add marshmallows, and stir occasionally until just melted. Remove from heat.

3.     Add cereal, crushed cookies and salt and mix until everything is combined.

4.     Pour and press into casserole dish until evenly distributed. Cool completely.

5.     Drizzle with chocolate on top and garnish with mini Oreo cookies.

6.      Cut into squares.

7.     Best if served the same day. Otherwise, store in an airtight container or plastic wrap for up to two days.

Whether you're pregnant like me or just want something salty sweet to enjoy during the big game, this dip is the answer to all of your cravings. Inspired by 7 Layer Mexican Dip, this sweet take is loaded with salty potato chips, creamy peanut butter, chocolate and more! Enjoy with animal crackers, pretzels or a spoon! Scroll down for the recipe below and follow me on instagram @BrandiMilloy for more food inspiration & recipes!

7 Layer Peanut Butter Lover's Dip by Brandi Milloy

Ingredients

1 cup whipped peanut butter 

¼ cup salted caramel sauce 

2 cups whipped topping

½ cup crushed pretzels

½ cup crushed potato chips

¼ cup crushed peanuts

¼ cup peanut butter chocolate cups, chopped

Directions

Onto a serving plate or pie dish, layer peanut butter, caramel sauce, whipped topping, pretzels, potato chips, peanuts and chocolate candies.  Serve immediately with crackers, animal crackers, pretzels and cookies.

When I first started dating my now husband, I asked him what dessert I should bring to his parent's house for my first time over for dinner. He started saying "something with peanut butter and Oreos and chocolate and....". He was partially teasing because those are all of his favorite things.  I decided to make a peanut butter pie but I swapped out the Oreo crust for a fudgey brownie. This dessert is so rich and sweet and decadent, you really only need a sliver. It's like the never ending dessert perfect for a party. I got to make this pie on the TODAY Show and it was one of their most popular recipes. Enjoy!