Reasons you should make these: They are no-bake. They are easy. Chances are, you already have everything for them in your pantry.

How about that?

Before I move onto dessert, I decided to share with you a few things… like my ~~dinner plans~~ ideas for the next week or so. I say ideas, because I’m really trying hard to not plan things. People plan, God laughs. I have realized in the past few months that’s what happens sometimes. 🙂

So, back to dinner ideas… make that food ideas. I want to make tamales again soon. I also have a new tart pan- I’m thinking of making something pineapple-marshmallow-y. Bran muffins studded with plump raisins. Homemade versions of fish sticks, chicken nuggets and spaghetti O’s. And, slutty brownies. Have you hear of those? Oh my…I’m going to have to re-name them. I’m not ready to answer “What’s slutty, mommy?”

Ummm… a brownie that went too far? Will that work? 😉

Back to yumminess.

I am not crazy about my pic.

It looked much better on my camera screen.

Sorry.

Anyway, you take these ingredients:

Peanut butter, sweetened condensed milk, salt and powdered sugar, and butter.

That’s it. But, actually you can omit the salt. Especially if the peanut butter has it in it.

I got this super-cute silicone pan, it was half off cause it’s considered Spring. I say flowers are hip year round. I bet you could use silicone ice molds, too. The possibilities are endless since you don’t have to bake em.

See how nice they come out?

I ended up dipping mine in some candy coating, and also some chocolate. To get the swirly effect; you simply dip and “shake” off the excess by doing a quick circular motion with your hand. Make sense? I hope so…

peanut butter blossoms

Ingredients

1/2 can sweetened condensed milk
1 to 1 1/2 lbs powdered sugar
3 tbs smooth peanut butter
1/2 tsp salt
4 tbs butter melted
1 tsp vanilla

Instructions

In the bowl of a stand mixer, combine the milk, butter, peanut butter salt and vanilla.
Add in the sugar, 1 lb at first, and adjust until a dough mass is formed.
Press into silicone mold and refrigerate 30 minutes (optional~ you can also press into a pan and cut into squares after chilling)
Melt candy coating according to package directions; dip each shape in mixture.
Store in fridge.