Peanut Butter Krispie S'mores Brownies

Do you love getting into the holiday mood as much as I do? As soon as fall comes around, all I can think of is S'mores and pumpkin pie!

My friend Kylie had made bars similar to these which were to die for SO I had to give it a try and make it my own! I will tell you now, if you love a dessert packed full of flavor- make these! The brownie layer is chocolatey and chewy, the marshmallow layer is perfectly soft and toasty, and the peanut butter Rice Krispie layer is crunchy and delicious. The best part about these brownies are that they look like they take forever to make but you can throw it all together in no-time; especially if you use boxed brownie mix. The first time I tried this recipe, I had made brownies from scratch (which I will post the recipe for soon!) and the second time around I used boxed brownie mix. Personally, I prefer the boxed brownie mix simply because it's easier to make and you can never go wrong when it comes to Betty Crocker. She's the homegirl. 


How pretty are these toasted marshmallows?! I only had big marshmallows so I cut them in half for this batch. They worked just fine! 



for the brownie layer: 

1 box family size brownie mix 

1/4 Cup water

2/3 Cup vegetable oil

2 eggs


for the marshmallow layer: 

3 cups mini marshmallows  


for the peanut butter crunch layer: 

5 Cups Rice Krispie's

2 Cups peanut butter chips 

1 Cup butterscotch chips

1 cup smooth peanut butter  



1. Preheat oven to 350F. Grease or line a 9X13 inch pan with foil and set aside.  

2. Assemble brownies as instructed on the box. Pour batter into the prepared 9X13 pan and bake for 20 minutes. When 20 minutes is up, pour the marshmallows onto the brownies and place back in the oven for 2-4 minutes, until golden brown. Then remove from the oven and let cool. 

3. While those are cooling, heat the peanut butter chips and butterscotch chips in a microwave safe bowl- either in the microwave (stirring every 45 seconds) or on the stovetop. Once completely melted, add the peanut butter and mix until smooth again. Then add the Rice crispy's and stir until completely covered. Pour the peanut butter rice crispy mixture over the brownies and spread evenly. Refrigerate for at least 1 hour. (I refrigerated mine overnight to make sure that the rice crispy make sure was set.) 

4. Eat and be happy! 


4 Ingredient Peanut Butter Cookies

If you are looking for an extremely simple and extremely tasty cookie recipe, check this out! 

These cookies are very easy to make and are the perfect texture. I made them in about 15 minutes and could not be happier with the result! They're perfectly soft and crumbly with just the right amount of peanut butter flavor. 

And the best part? There's no flour! No gluten! Woohoo! With just 4 simple ingredients, you can make these babies in no-time. 

Caution: they will cause smiles at a dangerously fast rate.  


While eating these I thought; when crumbled, these would make an excellent topping for ice cream or frozen yogurt. Who doesn't love a good cookie crumble? That is, if you have any left...



1 Cup smooth peanut butter  (I used salted Trader Joes brand)

1 Cup white granulated sugar

1 large egg, room temperature

1 heaping teaspoon baking soda  



1. Preheat oven to 325F. Line a baking sheet with parchment paper and set aside. 

2. In a stand mixer with a paddle attachment or in a medium sized bowl, place all ingredients in the bowl and mix until smooth.  Using a tablespoon size ice cream scoop or with a spoon, scoop up a small amount of the dough, roll into a ball and place 2 inches apart on the baking sheet. Bake for 8-10 minutes and let cool on the baking sheet until completely cool. 


Note** when warm, these cookies may crumble so be sure to not move them around too much before they are completely cool. 

Vegan Gluten-Free Banana Mini Muffins With A Peanut Butter Frosting


Wondering what to do with leftover bananas? If you're like me, you always have ripe bananas in your kitchen. I normally make my favorite banana bread or freeze them for smoothies but today I decided to make these Vegan, Gluten-free muffins! I brought them to my work and they were a HUGE hit! they're surprisingly moist and packed full of flavor. They're great plain AND with the peanut butter glaze. Try them out and tell me what you think!


1 3/4 Cup gluten-free flour (I used Trader Joes)

1 1/4 Cup sugar  

1/2 Tbsp baking powder

1/4 tsp salt

1 Tbsp raw honey  

2 very ripe bananas, mashed

1/2 Cup room temperature coconut oil

1/2  cup almond milk (or coconut) 

2 tsp vanilla extract


For the peanut butter frosting: 

1 Cup powdered sugar

2 Tbsp melted peanut butter

3 Tbsp almond milk (or any milk of choice) 

1 tsp vanilla extract



1. Preheat oven to 400F. Grease a mini muffin tin. Set aside.

2. In a bowl, mix flour, sugar, baking powder, and salt. In a separate bowl, mash bananas and stir in coconut oil, milk, honey and vanilla until well blended. Make a well in dry ingredients and pour the wet mixture into the dry. Stir until just moistened.

3. With a large spoon, add mixture into the mini muffin tin. Bake for 8-10 minutes or until a toothpick inserted comes out clean. 


4. While the muffins are baking, make the frosting. Mix together 1 Cup powdered sugar, 2 Tbsp of melted peanut butter, 3 Tbsp almond milk (or milk of choice) and 1 tsp vanilla extract. 



Protein Pancakes

I've been on a pancake kick lately and man am I glad I found this recipe! I made them for my boyfriend and I and we both agreed that they're amazing. They're filling and perfectly sweet with not much sugar. 


1 banana, mashed

1/4 Cup oats, pulsed to a flour (or almond or coconut flour) 

1/2 Cup vanilla almond milk

1 scoop of protein powder (I used Birthday Cake ISO-100 whey protein)

1 egg white

1/2 tsp baking powder

1/2 tsp vanilla extract

pinch of salt

pinch of cinnamon



mix all ingredients together and cook as you would any other pancakes. They should bubble after about 4 minutes.  


**you can substitute the banana for 1/4 Cup of apple sauce. 1/4 Cup of apple sauce will reduce the calorie amount by 75 calories and reduce the carb amount by 22g.

this recipe should make about 4-6  


Calories: 349

fat: 3g

carbs: 49g

Protein: 33g

sugar: 15g