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Dorm Friendly Recipes for Peanut Butter Lovers


Image courtesy of VectorStock.

For those of you who don’t know, today is National Peanut Butter Lovers Day! And If I know anything, it’s that bitches love peanut butter. It's me, I’m bitches.


To celebrate, we’re throwing a few peanut butter centered recipes your way (all dorm friendly, of course).


First, my personal favorite. Buckeye balls.


What you’ll need:


  • 1 ½ cups creamy peanut butter of your choice

  • ½ cups butter, softened

  • 1 tsp vanilla extract

  • 4 cups of confectioners’ sugar

  • 6 oz of semi sweet chocolate chips

  • 2 tbs shortening (if you have it,I usually just use butter)

  • A Baking sheet

  • Wax paper

  • Bowls (x2)

  • Spoon / rubber spatula, something to mix with

  • Microwave

  • Fridge


STEP 1:

Line a baking sheet with wax paper, set aside.


STEP 2:

In a bowl, mix the guest of honor (peanut butter), softened butter, vanilla and confectioners’ sugar with your hands to form a smooth but stiff dough. Shape into balls, about the size of a golf ball is what I usually do. Put them on the lined baking sheet and throw them into the fridge.


STEP 3:

Melt shortening (or butter, most of us aren’t that boujee) and chocolate together in a bowl. Stir occasionally until silky smooth and remove from heat.


STEP 4:

Remove your balls from the fridge and dip them in the melted chocolate. You can either submerge them fully in chocolate or drizzle the chocolate over them. I like to fully dunk, because go big or go home, right? Let them sit in the fridge for 20 - 30 mins before consuming.


STEP 5:

Eat those balls.




Up next on the roster we have 3 ingredient peanut butter fudge. This one’s super easy.


What you’ll need:


  • 2 cups semi sweet chocolate chips

  • 1 can of condensed milk

  • ½ cup peanut butter

  • Bowl

  • Spoon, rubber spatula

  • Microwave

  • Parchment paper lined dish of your choosing

  • Fridge


STEP 1:

Combine chocolate chips and condensed milk in a bowl.


STEP 2:

Microwave for 1 minute and mix together until smooth.


STEP 3:

Transfer chocolate mix into the parchment lined dish and spread evenly. Let sit in the fridge for 10 mins or so.


STEP 4:

Spread peanut butter evenly over the top of the cooled fudge and let sit in the fridge for 2 hours before serving.


STEP 5:

Cut into squares to share or just go at it with your fingers. Enjoy!





This next one is for our gluten free and / or vegan queens… no bake chocolate peanut butter cookies!


What you’ll need:


  • 3 cups gluten free quick oats

  • ¾ cup vanilla flavored creamer (dairy free)

  • ½ cup powdered sugar or white sugar (powdered sugar dissolves faster but either will work)

  • 1 ½ cups of dark chocolate chips (dairy free chips work!)

  • ¾ cup creamy peanut butter of your choice

  • Parchment or wax paper lined baking sheet

  • Microwave

  • Bowl (x2)

  • Spoon


STEP 1:

Line the baking sheet with either wax paper or parchment paper, whichever you have.


STEP 2:

Combine the sugar and creamer in a bowl and microwave for 30 second intervals until the sugar dissolves. Set aside.


STEP 3:

In another bowl, heat the peanut butter and chocolate for 1-2 minutes until softened and warm. The chips should look shiny and the peanut butter should start to spread.


STEP 4:

Pour the creamer and sugar mixture into the chocolate mixture and mix well until smooth. Add the oats and combine. If the mixture looks a little loosey goosey you can always add more oats to thicken her up. We want the mixture to be scoopable and moldable.


STEP 5:

Using a spoon (or your hands, who cares) drop the batter onto the prepared baking sheet and form into the shape of a cookie. Press down to flatten it.


STEP 6:

You can decorate the cookies with flakey sea salt, drizzle some more peanut butter, or top with more chocolate. Whatever your little heart desires.


STEP 7:

Let cookies sit in the fridge for about 20 - 30 mins before shoving them down your gullet.




And last but not least, the fan favorite, a peanut butter and jelly sammy. We all know how to make this classic sandwich, but we’re going to make this one a little boujee. This one requires a stove top! Think peanut butter and jelly meets grilled cheese.


What you’ll need:


  • 2 slices of bread, let’s use sourdough.

  • 2 tbs peanut butter, smooth or crunchy.

  • 1 tbs of jelly or jam, I use strawberry.

  • 1 tbl of butter (or margarine)

  • Frying pan


STEP 1:

Prepare your peanut butter sandwich by using your fav jelly or jam, make sure it’s not too runny because we don’t want it to leak out of the borders of the sandwich. That would simply be madness.


STEP 2:

Heat a frying pan and melt butter in the pan. Make sure it’s spread evenly around the bottom of the pan. We want to crisp up the bread.


STEP 3:

Butter one side of the sandwich, placing the buttered side down on the pan. While this is cooking, butter the free side of the sandwich and get ready to flip.


STEP 4:

Remove sandwich from pan, cut DIAGONALLY, this is very important, and serve immediately.




And if you don’t like PB&Js, grow up.


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