This is a sponsored giveaway with Mums the Word Network and Kraft. All opinions are my own.
One place that I always look for great cooking and baking inspiration is the Kraft website. For one, I know their recipes use ingredients that I am not only familiar with, but will be able to find. When you live in a small town with no specialty grocery stores, that is such an important thing for me! And when I saw this recipe for Peanut Butter Poke Cake Brownies… let’s just say I was smitten.
I don’t think two foods ever existed that go together as well as peanut butter and chocolate. They are like the ying and yang of the food world. These brownies are just that – the salty, sticky goodness of peanut butter, mixed with the rich, decadence of brownies. It’s a little piece of heaven in your mouth.
To make these Peanut Butter Poke Cake Brownies, you will need:
- 2 pkg. (19 to 21 oz.) brownie mix (13×9-inch pan size)
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 2 cups cold milk
- 3/4 cup PLANTERS Creamy Peanut Butter, divided
- 2 cups thawed COOL WHIP Whipped Topping
First, bake your brownies according to the box or recipe. Instead of using a box, I used my favourite homemade recipe. Any brownie recipe will work – I prefer mine because it’s very dense, moist, and chewy. (I also halved the recipe, because as amazing as it is, a lot of my daughters friends have peanut allergies, so we are limited in where we can take them and serve them.)
After your brownies have cooled, make holes in the top, about 3/4 of the way through the brownie. I used a straw to do this. (Reserve the brownie pieces to place on top of your peanut butter topping, but my brownies were too fudgy and they just squished together – I had to improvise and add some chocolate chips on top instead.)
Next, whip up your topping. To do this, whisk the dry pudding mix with the milk for 2 minutes. Add 2/3 cup of peanut butter and stir well, before stirring in your Cool Whip. Spread it over your brownies, patting a little over the holes to make sure the topping mixture seeps into those little holes you created. Add the brownie pieces back.
Melt the remainder of the peanut butter and drizzle over the top, and refrigerate until set (about 2 hours). When it’s ready, you should have delicious, fudgy brownies with a creamy peanut butter topping – and a little filling in your brownie as well, thanks to the pokes!
If our school wasn’t peanut free, a little square of these would be the perfect end of the day treat for my little ones. Thankfully, Kraft has me covered with many more wonderful recipes that I can pack in their lunchboxes. In fact, if you head to the Kraft Foods Cooking Up Good page, you can find tips, ideas, and videos from top food bloggers, which can be viewed to unlock coupons for savings on Kraft products. This month, there’s a great video called Lunchbox of Tricks, which shares easy and affordable tricks for back to school.
Be sure to check out the Cooking Up Good page and get yourself Lunchbox Ready! But before you go… enter below to win one of 5 $50 gift cards to WalMart – perfect for stocking up on back to school snacks! Enjoy, and I’ll cross my fingers that you win!
Talk about delicious!! Yum!! I want some!!! Thanks so much for the straw tip! I didn’t realize that it could be done! Genius!
Wow does this cake ever look delicious! There truly is no better combination than peanut butter and chocolate (especially in the form of a brownie)! Definitely going to try this recipe!
Those look amazing! Will have to try some with my gluten free brownie mix. Om nom nom!
Virginia Fynes says
These look soo delish, My kiddos and hubby would love them!
Jillian @ Food Folks and Fun says
These look SO yummy, love anything chocolate and peanut butter! Thanks for linking up to the DIY Inspired Linky Party. 🙂
These look so good! thanks for linking up and i’ve featured you tonight!