New Look- and healthy scotcheroos

You may have noticed things are looking a bit different around here... I'm still working out all the kinks so please excuse the mess or random moving of things that may be happening. Anything you like? Don't like? Please let me know, I don't want to scare you all away with my crazy need to redesign things :)

Tell you what how about you have a healthed up scotcheroo to tide you over? I was so very excited when I came across this recipe. John's sister makes these and he secretly loves them, but hates how horribly bad they are for you. Enter in these:

YUMMMM!!!! Now I'm not saying they are super health food or anything, but they don't have any butter or oil, and they use maple and brown rice syrup to sweeten them, add in brown rice crispies and we're golden right!??

If you're allergic to peanuts just sub in some nutella or sunbutter (unless you're allergic to those too... if that's the case, don't do that.)


Scotcheroos: [no bake, high protein, GF, vegan]
(makes 9 large treats) recipe by: Chockohlawtay

150g (5 cups) Crispy Brown Rice Cereal
48g (1/2 cup) Old Fashioned Rolled Oats (gluten free if you like)
13g (2 tbs) Ground Flaxseed
1/8 tsp Salt

168g (1/2 cup) Brown Rice Syrup
128g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)
42g (2 tbs) Pure Maple Syrup
1 tsp Butterscotch Extract
64g (2 scoops) Vanilla Protein Powder

4oz Unsweetened Chocolate, chopped (or dark chocolate)
84g (1/4 cup) Pure Maple Syrup

Directions:
1. Line a brownie pan with parchment paper both ways.
2. In a large bowl, stir together the cereal, oats, flax and salt.
3. In a large microwave-safe bowl, stir together the rice syrup, peanut butter, maple syrup and butterscotch extract (not the protein powder yet!). Microwave at 30-second intervals, stirring between each one, until mixture is runny. Stir in the protein powder one spoonful at a time. Scoop this mixture over the dry ingredients and fold together. Scoop into the prepared pan and flatten.
4. Add the chocolate to a small microwave-safe bowl and microwave at 30-second intervals, stirring between each one, until melted. Stir in the maple syrup (it should look like a frosting). Scoop this over the krispy treats and spread to the edges, trying to make the surface somewhat flat. Refrigerate for ~30 minutes, flatten the surface with a pastry roller or a cylinder object (like a mug). Slice and serve!

CHOW!!!

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Honey melt

I've told you before about Melt - it's made from healthy coconut oil, and tastes DELICIOUS! The wonderful people there sent me a new flavor of it, Honey Melt! I've been loving replacing butter with it on my toast and also in recipes, it's a great butter alternative that still gives your baked good a nice crispy crust :)

As you know I love using apple sauce/fruit purees to sub for butter in things like cakes, but when I want a cookie, I normally prefer a nice crisp one to a cakey one. That's why the first thing I made were my PB Oatmeal cookies. There isn't a lot of butter in them, but swapping it for honey melt was a great idea! The first bonus (other than the health bonus) is melt is spreadable right out of the fridge, this means no wait time for your butter to soften up enough to cream with all your other ingredients.


PB Oatmeal Chocolate Chippers
recipe by ::steph chows::
makes 24 cookies

In a medium bowl whisk together and set aside
2/3 cup whole wheat flour
1.5 cups old fashion oats
1 tsp baking soda
dash of salt

In a large bowl beat together
1/3 cup smooth peanutbutter
2 tbs Honey Melt
1/3 cup brown sugar
1/3 cup splenda (or use 1/3 cup white sugar)
then beat in 2 eggs and 1 tsp vanilla

Mix dry into wet, then add 3/4 cup chocolate chips

Using your hands (time to get dirty!) form into tablespoon size balls and then smoosh flat onto a greased cookie sheet.

Bake at 350 in a preheated oven for 12-15 minutes. Remove and let cool.

Another great way to use honey melt?? On waffles!!

AND for my gluten free friends, this is gluten free butter!

Although I received Honey Melt for free the thoughts and opinions are all mine.

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PB oatmeal cookies - part 2

I said I'd get back to this recipe with some tweaks... and I did. Now this makes 24 cookies, delicious as before. I'm addicted to these things, no joke. Love love love. Perfect snack time food.

PB Oatmeal Chocolate Chippers
recipe by ::steph chows::
makes 24 cookies

In a medium bowl whisk together and set aside
2/3 cup whole wheat flour
1.5 cups old fashion oats
1 tsp baking soda
dash of salt

In a large bowl beat together
1/3 cup smooth peanutbutter
2 tbs smart balance (or butter of choice)
1/3 cup brown sugar
1/3 cup splenda (or use 1/3 cup white sugar)
then beat in 2 eggs and 1 tsp vanilla

Mix dry into wet, then add 3/4 cup chocolate chips

Using your hands (time to get dirty!) form into tablespoon size balls and then smoosh flat onto a greased cookie sheet.

Bake at 350 in a preheated oven for 12-15 minutes. Remove and let cool.

What's your go to snack time food?

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Oatmeal PB bars - vegan friendly

Who wants chocolate and peanut butter for breakfast!? I do I do! I saw these over on (neverhome)maker on Friday and promptly made up a batch Saturday. Yup it was one of those mmmm those look good, MUST MAKE NOW! Kinda recipes! I'm not sure if I did something wrong, or maybe baked them a bit too long, but mine were super crumbly. Still wicked tasty, but definitely not a bar you could eat in the car... unless you like crumbs everywhere :)

The only other thing I can think of is I used all natural PB, which tends to be a bit dryer than Skippy or Jiff (although I doubt Ashley used either of those, she's a pretty all natural kinda gal). Either way, I liked these, even if they were crumbly. Just grab a glass of milk and you're good to go. Oh another bonus for these, they are vegan!

PEANUT BUTTER HUG BARS
recipe by (neverhome)maker
What you'll need . . .
1 cup rolled oats

1 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon Kosher salt
1-1/2 tablespoons flax meal mixed with 1/3 cup warm almond milk
1/3 cup creamy peanut butter
1/4 cup olive oil
1/2 cup chocolate chips

Method . . .

Preheat your oven to 350 degrees F. Line an 8" x 8" baking pan with parchment (or grease lightly).
In a small bowl, heat up almond milk in your microwave (or stove) until it's wrist temperature. Mix in the flax meal with a fork and let sit for a couple minutes until thickened. Set aside momentarily.
In a large bowl, whisk together the oats, flour, baking soda, and salt. Set aside.
In another bowl, combine the olive oil and peanut butter. Then add the flax mixture. Add this wet mixture to the dry ingredients and mix until well moistened.
Fold in the chocolate chips. Then pour mixture into your baking pan and flatten.
Bake for 20 to 25 minutes.

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Mocha Peanut Butter

Peanut butter cups, they are a weakness. Leave me with a bag of them, and I will happily nibble my way through it in record time. I'm not sure what I was thinking when I made this recipe, I knew I'd just sit with a spoon and take little nibbles, oh just a tiny one here, and there, and.. huh... where did the jar go?? I wish this had more of a coffee flavor, perhaps next time I'll add in some more instant espresso powder than the recipe calls for, other than that. LOVE.




Mocha Peanut Butter
recipe by Healthy Food for Living
1 1/2 cup dry roasted, unsalted peanuts, preferably organic
1/4 cup + 1 Tbsp semi-sweet chocolate chips
1/8 -1/2 tsp canola oil (omit entirely for a thicker, less drizzle-able consistency) - that's what I did
1 Tbsp + 1 tsp cocoa powder
tiny pinch of Kosher salt
1 Tbsp instant espresso powder
2 tsp evaporated cane juice OR granulated sugar
1/2 tsp pure vanilla extract

Instructions
Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides as necessary, about 3-5 minutes.

Meanwhile, place the chocolate chips over a double boiler (set a heat-proof bowl over a pot with 1 inch of simmering water), and stir until fully melted. Set aside to cool slightly.

If you’re looking for a drippy consistency, start with adding just 1/8 tsp canola oil: with the motor of the food processor running, stream in the oil and process until a smooth butter forms. Add an additional 1/8-1/4 tsp if desired.

Spoon in the melted chocolate, and process until combined.

Add in the cocoa powder, salt, espresso powder, evaporated cane juice, and vanilla extract, and puree until well-combined.

What's your no self control treat of choice? PB and chocolate for me all the way!

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Peanut butter and Jelly Bars - GF

Sometimes recipes sound amazing... but they don't end up looking like what you thought you were making. These are gluten free and vegan (if you use vegan preserves-not all are), and VERY delicious. However mine didn't want to come out of the pan in one piece... coming out in many gooey chunks, check.

Truthfully I think it's because I used cashew butter, maybe it was too soft/liquid compared to PB? Not sure.. But definitely head over to Sweet Roads to see her pictures, they are beautiful! Unlike my sad torn apart hunks of deliciousness :)

Peanut Butter Bars
Recipe by Sweet Road
3/4 c peanut butter (creamy or crunchy)
3/4 c sugar
1 tsp apple cider vinegar
1tsp water
4 tbsp preserves
1/4 c chopped walnuts
1/4 c rolled oats

Preheat the oven to 350º F

-In a bowl, combine 1/2 c sugar, 1/2 c peanut butter, vinegar, and water
-Spread the mixture evenly into an 8x8 baking sheet (grease it first or line with parchment paper)
-Spread the preserves evenly over the peanut butter mixture
-In a bowl, combine the remaining 1/4 c sugar and peanut butter with the walnuts and rolled oats to form a crumbly mixture
-Sprinkle the crumble evenly over the two layers in the pan and bake for 15 - 20 minutes
-Allow to cool, cut, and enjoy!

PS. Don't forget about my awesome Clearly Fresh Bag giveaway!

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Cashew Oatmeal Cookies

Dear Matt-

Thanks for going to pick up that saw off of craigslist with the husband. You rock. By the way, I hear you shoot archery, want to go shoot some foam animals sometime? Hope you like the cookies.
~Steph

Yup that's pretty much the gist of the note I sent along with these cookies. I've never met Matt, and that note to him doesn't sound creepy at all as a first time intro... ok yes, yes it does.


Do you buy stuff off craigslist? We totally have, although sometimes you meet some seriously interesting people... apparently the guy selling the saw was one of them... glad I wasn't there! :) Thanks again Matt!

mmm leaning tower of cookies

Peanut Butter Oatmeal Cookies
recipe found on Food Fitness Fun

Ingredients:
½ cup all-purpose flour
¾ cup whole wheat flour
1 cup quick cooking rolled oats
½ teaspoon baking soda
½ teaspoon salt
¾ cup brown sugar, packed
1/3 cup butter, softened
1/3 cup creamy peanut butter (truth be told I used cashew butter)
1/3 cup nonfat buttermilk
1 tablespoon olive or canola oil
½ cup dark chocolate chips

Directions:

Preheat oven to 350 degrees.
Spray a cookie sheet with nonstick spray.
Combine the first five ingredients [through salt] in a medium bowl.
In a large mixing bowl, beat sugar, butter, peanut butter and buttermilk together.
Stir in flour mixture until a soft dough forms.
Add chocolate chips.
Roll dough into walnut-sized balls and place on prepared cookie sheets, 2 inches apart.
Flatten gently with the back of a spoon.
Bake 10-14 minutes.

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Vegan PB cupcakes

Peanut butter and chocolate, is there really a better combination? I don't think so... it's just SO good. I actually found this recipe via a link on twitter. Wing it Vegan was telling Hannah of Bittersweet how much she enjoyed her cupcakes (featured in her cookbook My Sweet Vegan: passionate about dessert .) I quickly clicked over and was so excited with what I found.




Self Frosting Peanut Butter Cupcakes. Truth be told if you go over to Wing it vegan for the recipe you will see her cupcakes really look frosted... whereas mine just look marbled. This is because I think I did something wrong... Instead of 12 cupcakes I got 14 very full cupcakes.. and I didn't have enough room to put all the chocolate self frosting on top without them all overflowing. So I only used 1/2 the frosting recipe... and I didn't swirl it around like I was suppose to... since I didn't most sunk to the middle so you had a frosting like chocolate center! It was actually pretty awesome that way!


Either way you make them, these are a winner. Every person at work loved them. LOVED them. And even though they don't have any oil or butter Hannah somehow figured out how to make them have a cupcake texture. Seriously it's like biting into a moist cake, no sturdy muffin here. Vegan or not, go make these, you will NOT be disappointed.

So what's your favorite part about making vegan baked goods? Mine is being able to totally lick the bowl without even a glimmer of worry I'm going to get sick from raw eggs. :)

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My better butter giveaway!

Remember I promised you a muffin recipe when I was doing a review of my better butter? Well here it is!!! And for those of you with super good memories you will also remember I mentioned something about a giveaway... that's right My Better Butter is giving away a sample package of their three flavors along with a full size jar of your favorite flavor!!


Rules/Way to enter: (leave a separate comment for each entry)
1. Leave a comment picking your favorite My Better Butter flavor
2. Tweet about the giveaway make sure to include @steph_chows and @mybetterbutter and a link to the giveaway
3. Facebook about the giveaway and link to the giveaway and to mybetterbutter.com

You have until Monday January 31st at midnight EST to leave your comments, I will announce the winner on Wednesday so make sure to check back! Shipping only to the US, sorry international peeps!

In other news, if you don't win and want to try some of this delicious My Better Butter now is your chance with this 20% off code! My Better Butter would like to offer you readers a 20% discount on any online order. If you enter "stephchows" into discount code, 20% off the total will come off!


Maple Pumpkin My Better Butter Muffins!
recipe by steph chows

1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup bran flakes (crushed)
1 tsp baking powder
1 tsp cinnamon
Dash of salt

1/4 cup splenda
1/4 cup brown sugar
1 egg
1/2 cup maple pumpkin better butter
1/2 cup plain fat free yogurt
1/4 cup skim milk

Mix together dry ingredients in a large bowl. In a medium bowl beat together the sugars and egg. Stir in maple pumpkin better butter and yogurt, finally stir in the skim milk. Add wet to dry and stir until just barley combined. This only made 9 muffins... whoops. Next time I'll either 1.5 times the recipe... or just make 6 really big muffins!

Bake at 350 for 18-20 minutes.

My Better Butter Rice Crispy Treats

(image taken from mybetterbutter.com)

I "met" Marina a few years ago through her blog and she was wicked awesome. She's still awesome but now she's onto bigger and BETTER things ;) yes pun totally intended. Marina is the creator of My Better Butter! She sent me off a little sampler pack plus a big jar of her nutty chocolate chip and told me to have at it creating!

First let me tell you about My Better Butter. It's a lower fat/calorie nut spread that comes in 3 flavors: nutty chocolate chip, honey nut banana, and maple pumpkin. By looking at the ingredient list she gets the lower calories by adding things like pumpkin or banana puree to the mix. The consistency is a less sticky spread with a softer texture than traditional nut butters. That nutty flavor is still there though and this is a great sub for someone trying to watch their fat and calories. Some more stats: "Better Butter wants you to re-think peanut butter, on average each flavor of Better Butter has: ~ 45% less calories than peanut butter ~ 50% less fat than peanut butter ~ 65% less saturated fat than peanut butter"

I guarantee a muffin recipe is in the future using one of these spreads (and a giveaway when I post about the muffins! So stay tuned!)

For my first recipe I decided to go back to my college years obsession... rice crispy treats. (don't tell anyone but my sophomore year lunch routine included a gigantic rice crispy treat purchased from the Commons on campus every day... yes I was larger in college, 'nough said). Lets just say my more botticelli self could have used this version of treat around for sure.

I subbed in brown crispy rice cereal, and used her better butter to lighten the recipe a bit and add in some whole grains! These were happily devoured at work and everyone loved the slightly softer texture the crisp squares had. (I hate when a rice crispy treat is rock hard don't you?)


Go on and make these!

Nutty chocolate butter crispy treats
adapted from Kellogg's site recipe

3 tablespoons butter or margarine
4 cups miniature marshmallows
6 cups crispy brown rice cereal
1/2 cup nutty chocolate better butter


1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add better butter until totally stirred in, then stir in brown rice cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.



What foods were staples for you back in the day but no longer are? I was a bad college student, bacon cheese burgers and grilled cheese every day for lunch freshman year... the only veggies consumed where the lettuce and tomato on top... so so very bad.

Lactaid Smoothie and a donation

A few weeks ago I entered a contest with Lactaid and I made it to the next round! If I win, my recipe will be featured during the tasting pavilion at the foodbuzz festival!!! Exciting right!! Full disclosure: Lactaid sent me a coupon to pick up some of their fabulous lactose free milk. Lactaid also wants to spread the word about lactose intolerance along with the health benefits of consuming dairy products. To find out more you can learn with a splash of fun at moovision.com.

In all truth our fridge is always stocked with Lactaid since John is lactose intolerant. John is actually the whole reason behind my proposed smoothie!!


You see John and I met at the gym... yeah we're gym rats. He won me over with a chocolate peanut butter protein shake. Apparently the way to my heart is through food (who would have guessed). So this smoothie is the reason we're married... yup I married him for his smoothie making abilities :)

Using a blender older than you are makes the best smoothies if you ask John

PB and chocolate protein ice cream shake
recipe by John aka steph chows better half
makes enough for 2 people

2 scoops of chocolate protein powder (60 g)
2 cups Lactaid fat free milk (plus calcium) - the yellow top container!
1 tbs all natural peanut butter
1 cup vanilla lactose free ice cream

Dump everything into a blender
Blend for about 60 seconds or until smooth
Pour into 2 tall glasses
Clink glasses to celebrate
Drink up!


-------

On another note. Last night I donated my hair again! A few years ago I donated to Locks of Love, which takes the donated hair and makes wigs for kids going through cancer treatments. This time I donated to Pantene Beautiful Lengths, same concept except they make wigs for women of all ages!

Tada!

Summer or Winter

The weather can't make up it's mind around here. I woke up tuesday and it was snowing like mad out.. wait what??? And now they are saying in the 80's this weekend!

No matter the temperature outside, I'm always game for a slice of frozen hazelnut and PB pie :) This is a lighter version with all the flavor and tastiness of the full on version, seriously, go try it... you wont be sorry!


Light PB pie in the sky
recipe by steph chows

Beat together
1/2 cup Better than Peanut Butter
4 oz. 1/3 less fat hazelnut cream cheese (I got it from Panera)

Then stir in
1/4 cup splenda (or 1/4 cup white sugar)
1/2 cup skim milk

Then fold in
1/2 container fat free cool whip

Slop it into a graham cracker crust (chocolate or regular) and freeze for a few hours.

Let sit at room temp. for 15 minutes to slightly thaw.

As you can see in out picture... we didn't wait until it was totally frozen... we couldn't help ourselves!

PB chocolate swirl Loaf

oh yeah... you see that title... makes me want to chow, how about you? Unfortunatly I didn't have any chocolate or PB chips on hand... I just used up the last of the chips the other day... so I tried making it without them... not such a great idea, it needs those chips. I'd make this again for sure, but I'd make sure I had the chips on hand!


I found this recipe over at Sugar Plum. As for my changes... since you know I made some. I used organic zero for the sugar, and used half whole wheat flour... oh and I used Better n' Peanut Butter instead of normal PB. But don't try making this without the chips, it just tastes like it's missing something LOL which it was :D

You know how you make it taste good though without the chips? You toast up a slice and add some cream cheese on top, totally yum.

You can find her recipe here.


Don't forget to sign up for the cookie exchange! All the info here :)

Peanut butter and chocolate bread pudding

So I'm headed to the foodbuzz festival in a few weeks WOOHOO!!! Foodbuzz has partnered with Natures Pride to help six lucky food bloggers with their travel expenses!!! In order to become a Natures Pride Ambassador you have to come up with a recipe featuring one of their breads!! I was totally up for the challenge and wanted to come up with something other than a sandwich (although I do really love sandwiches).

Bread puddings are not normally something I would get excited about... they seem kind ho-hum to me... until I made this bread pudding muffin hybrid... OMG it's amazing. Melt in your mouth, blast of flavor amazing!!! I made a half batch (6 muffins) and each person who had one was looking for more. Delicious!!! I was a little skeptical of my mad tossing together or randomness... but trust me, in the end, these things are AMAZING!

It's like a peanut butter cup met up with a bottle of rum at a party and this was their love child.

steph chows and natures pride present: peanut butter and chocolate chip bread pudding muffins
(could I make the title any longer?)
Makes 6 muffins: you could easily double triple... whatnot this recipe and make it in a large baking pan instead of muffin tins, or make them in mini muffin tins! You'll just need to play with the time for it.

You will need:
4 slices natures pride 100% whole wheat bread
1 cup low fat butter milk
2 Tbs rum (I used captain morgans spiced rum)
3 Tbs brown sugar
2 eggs
3 Tbs all natural chunky peanut butter (room temperature)
1/4 cup dark chocolate chips


Toast and let cool then slice into 1/2 inch cubes:
4 slices natures pride whole wheat bread

In a blender, blend together:
1 cup low fat butter milk
2 Tbs rum (I used captain morgans spiced rum)
3 Tbs brown sugar
2 eggs
3 Tbs all natural chunky peanut butter (room temperature)

Pour blended liquid over bread and let sit for 20 minutes, toss to make sure all the bread gets coated and absorbed everything.

Fold in:
1/4 cup dark chocolate chips

Pack mixture firmly into 6 muffin tins (they will be very full). Bake at 350 for 25-30 minutes or until a tester comes out clean.

CHOW!!!!!

PBBB cupcakes... cupcake hero!

Cupcake hero is back! Cupcake hero is back!! CB of i heart cuppycakes has brought it back! And she hates bananas... so the secret ingredient this month... BANANAS!! She's a fun one isn't she? Figures if she likes it, it must be darn good! And check out the sponsors... I could possible win.... this or this or this!

CB is a freakin awesome girl and she loves her some cupcakes... and I'm totally trying to bribe her with the fact I used BACON, yes bacon, (has anyone else noticed that bacon is so IN right now??) and peanut butter... who can say no to PB and bacon? Really now! Now don't think I'm just trying to cover up the banana goodness with these kick butt flavors, they actually go well with the banana... come on haven't' you ever heard of Elivis' love for this in sandwich form??? Must be why he went from skinny Elvis to big fat Elvis huh? Man these things are good... well lets face it, top anything with bacon and it's probably going to taste good. Needless to say I filed these under the "not healthy" category ;)

So my official submission for cupcake hero September is:

PBBB cupcakes AKA Peanut Butter Bacon & Banana Cupcakes
recipe by stephchows
makes 12

dry
1 cup whole wheat flour
1 cup oat flour (I just take oats and spin them in a coffee grinder to make flour)
1.5 tsp baking powder
1/4 tsp baking soda
1 Tbs milled flax seeds
1 tsp cinnamon

wet
3 very ripe bananas (about 1.5 cups)
1/4 cup white sugar
1 egg lightly beaten
1 tsp vanilla

to add at the end
1/2 cup skim milk

for the filling
12 Tbs peanut butter (i used all natural chunky- but use what you like)
12 slices thick cut bacon cooked until crisp

Whisk together dry ingredients in a medium bowl
Beat together wet ingredients in a large bowl.
Slowly add dry to wet, alternating in the 1/2 cup of skim milk.
Scoop into 12 muffin tins, bake at 400 degrees for 15-20 minutes.


Let the muffins cool for about 5 minutes, then slice in half and spread 1 Tbs of peanut butter on each muffin, top with 1 large slice of very crisp bacon (break it up to fit), then put the top of the cupcake back on. Serve warm right away.

CHOW



PS don't forget about the giveaway!!
You have until Sunday the 20th to enter!





And since you asked! Here are the nutritional facts for these bad boys!

You got PB in my chocolate

These cookies rock on! It's basically a chocolate cookie with a surprise peanut butter center. Sometimes called magic in the middle cookies I took the butter laden recipe and healthed it up. I know you've seen these before... but this version is much much healthier and they are so addictive. I sent these along with the lasagna to my friends family. The husband and two little boys had no clue these things had prune puree and whole wheat flour in them... and they LOVED them!!! I love when that happens, sneaky sneaky, and they liked it :) Had they known... they probably wouldn't have even tried them.

Give these a try and I'm sure you will fool your kids... unless they are allergic to nuts... then don't make these for them :D Next time I'm making these I'm going to use cashew butter. YUM!!

You got PB in my chocolate cookies
adapted by steph chows
350 degrees 8-10 minutes
Makes 16 cookies

Chocolate dough recipe
In a large bowl beat together:
½ cup of brown sugar (not packed)
2 Tbs butter, softened
2 - 2.5 oz containers prune puree (I use a 2 pack of gerber baby food)
¼ cup of peanut butter (I used all natural chunky)

Gently fold in:
1 tsp vanilla
1 egg

In a separate bowl whisk together:
1 ½ cups of whole wheat four
½ cup cocoa powder
½ tsp of baking soda
dash of sea salt (you can leave this out if you are using salted PB)
½ cup of splenda granulated (or 1/2 cup white sugar)

Slowly add dry to wet, set aside.

Peanut butter filling
Beat together:
2/3 cup of chunky peanut butter
1/3 cup of powdered sugar

Now is the fun part

Make little balls with the PB

Using a scoop grab some of the chocolate dough

Pop the dough into your hand

Gently press a PB ball into the center

Press the chocolate dough around the PB ball to fully cover it

Place on a silicon coated baking mat and flatten with wet fingers (otherwise everything will stick to your fingers).

Bake at 350 for 8 to 10 minutes. CHOW!