Christina’s blog, Mis-Cakes Oven Adventures, has recipes to satisfy all of my sweet-food obsessions:
- Root Beer Sugar Cookies for my root-beer-collecting self.
- Chocolate Chip Cookie Cinnamon Rolls with Brown Sugar Malted Glaze, because I can never have enough recipes involving cookie dough.
- Strawberry Pudding in Sugar Cookie Cups for the times all I crave is fruity-ness.
- Maple Bacon Pancake Cupcakes = Mmmm bacon in dessert.
- And last but not least Funfetti Cake with Marshmallow Frosting. You all know how my love for Funfetti rivals peanut butter.
Speaking of peanut butter, Christina is here today sharing yet another recipe which makes my taste buds happy just from the sight of it. And yes it involves peanut butter!
One year ago: Parmesan-Roasted Broccoli
Hi The Spiffy Cookie readers, I’m Christina from Mis-Cakes Oven Adventures. My blog is all about sweet treats made from scratch. I love cookies, sprinkles and well, let’s just be honest pretty much anything with sugar and butter. Erin is off enjoying the world so I thought I would bring you a treat from my part of the world. A Canadian treat… with a twist.
I got this awesome idea of making my own peanut butter using honey roasted peanuts from Kevin and Amanda. If you have a food processor you can make your own peanut butter. Ingredients: Peanuts. I have no idea what took me so long to do it but it’s fabulous!!!
So I made these honey roasted peanut butter and then I needed to do something with it. I know Erin and I both love peanut butter so it was only natural to use this fancy peanut butter for my guest post. I thought Butter Tarts with honey roasted peanut butter… um YES.
These are fabulous and super easy. I did make my own pie crust but you can totally use premade tart shells or cut a premade pie crust. The top is slightly crunchy while the inside just melts in your mouth. I added a sprinkle of sea salt on the top which just helps make the peanut butter flavor shine even more. These would be great with a drizzle of chocolate or a dusting of icing sugar.
Honey Roasted Peanut Butter Tarts Recipe – makes 12
1/4 c honey roasted peanut butter
1/3 c light corn syrup
1/4 c granulated sugar
1/2 tsp vanilla extract
sea salt for sprinkling
1 single pie crust – I used my fav recipe here
To make honey roasted peanut butter
Place about 1/2-3/4 c of honey roasted peanut butter in your food processor. Turn it on to med-high speed for about 4-5 minutes until smooth. I scraped down the processor a couple times. (Yes, that is it)
Preheat oven to 400 F. Place your oven rack in the second position above the bottom, one down from the middle.
In a large bowl add corn syrup, honey roasted peanut butter, sugar, vanilla and eggs. Stir until well mixed and smooth. Set aside.
Spray 12 muffin tins with non-stick spray. Take your favorite pie crust and cut 3 1/2 inch circles. Push dough into the bottom of your muffin tins and about 1/3 up the sides.
Divide peanut butter mixture between cups evenly.
Place in the oven for 12-15 minutes, until the mixtures bubbles up and is browned. The middle will sink as they cool. Sprinkle with sea salt.
Place on a cooling rack to cool. Serve warm or cold. Store in an airtight container for 2-3 days.
Recipe – adapted from Kraft Canada
Honey Roasted Peanut Butter from – Kevin and Amanda