Who doesn’t love peanut butter? I can’t resist my new nightly addiction, and dare I admit, routine. Grabbin’ a small spoon, dippin’ it in the Skippy, spreadin’ it on a caramel-corn rice cake—and re-dippin’ for an extra spoonful on the side. Why waste a knife?
But getting back to Magnolia, you really can’t beat their divine desserts. They’re truly wonderful—tested, tried and true. And fast fact for you, my fellow bakers and chefs, room temperature ingredients (i.e., eggs and butter) truly make all of the difference. So make it a pre-prep step!
I own Magnolia’s cookbook; it’s certifiably fabulous and flawless. You better believe after seeing this recipe, I know what I’ll be baking for my post-Lent dessert! Wait for it…Peanut Butter Icebox Pie. Let me prep your palate: Nilla wafer crust, layered with caramel and peanut butter whipped cream cheese filling, topped with Reese’s Peanut Butter Cups.
Delicious!” says the Bakery.
"Agreed," says me.
Welcome back, Krystina Lynne. And from the tip of my tasteful tine to yours, Happy Peanut Butter Lover’s Day.