Home Made Chocolate Peanut Butter Cups Recipe

Baking and sweets have been on my mind since the weather changed so that’s what I’ve been doing. BAKING. I was flipping through my last issue of All You magazine and I found a recipe for Peanut Butter Cups, so I took that recipe and changed it just a tad. I created ganache for my chocolate cover around the peanut butter. It was a tasty decision.


Chocolate Peanut Butter Cups Recipe


2 Full Sheets of Graham Crackers
1/4 tsp salt
1/2 cup peanut butter
2 Tbsp Honey
2 cups chocolate chips
2 TBSP heavy whipping cream


Make the peanut butter balls


Surround with Ganache




Ok, really this is how you make them:

Line a 12-cup mini-muffin pan with small paper cups. Process crackers and salt in a food processor until ground. Transfer to a bowl and stir in peanut butter and honey. Then Chill for 10 minutes.

Line a plate with plastic wrap, divide the peanut butter mixture into 12 balls. Flatten slightly. Place on plate and cover with plastic wrap and chill

Place chocolate chips in a bowl set over a pan simmering water. Stir until melted, remove from heat and add cream the stir until well mixed.

Spoon 1 Tsp. chocolate into paper cups, then place peanut butter balls in the chocolate and then cover the peanut butter balls with a TBSP of chocolate. Chill until firm or for about 1 hour.

Paula Dean’s Chocolate Explosion Cheesecake Recipe

My husband made Paula Dean’s Chocolate Explosion Cheesecake recipe for me on my birthday and he documented the whole process with pictures so that I could share with all of you how he did it. It’s an amazing recipe, and I was terrified that I was going to put on 20 lbs by taking one bite.

chocolate explosion cheesecake

Now that you’ve seen the end result watch the Chocolate Explosion Cheesecake Recipe in photos all taken by my husband. And at the end you can print the recipe for your own use.


Oh he didn’t do it by himself, he had two cute little helpers with him.


Make Fudgie part


Make the cheesecake part


Add the caramel


Add cookie dough


Cover with the cheesecake part


Cook the cheesecake


Add Ganache

5.0 from 2 reviews
Paula Dean's Chocolate Explosion Cheesecake Recipe
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Too Yummy for words
  • Crust:
  • 2 cups crushed graham cracker crumbs
  • ⅓ cup sugar
  • ⅓ cup butter, melted
  • Chocolate Layer:
  • 6 (1-ounce) squares semisweet chocolate
  • 6 tablespoons butter
  • ½ cup sugar
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • Cheesecake Layer:
  • ½ cup caramel syrup
  • 1 (16½-ounce) package refrigerated chocolate chip cookie dough
  • 2 (8-ounce) packages cream cheese, softened
  • ¾ cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • ½ cup sour cream
  • Chocolate Ganache:
  • 6 (1-ounce) squares semisweet chocolate
  • 4 tablespoons heavy whipping cream
  1. Preheat the oven to 300 degrees F.
  2. Make the crust:
  3. Combine the cracker crumbs and sugar in a food processor
  4. Add the melted butter and run the food processor.
  5. Then press the crust into a 9-inch spring form pan.
  6. Bake for 6 minutes and let it cool.
  7. Make the Chocolate:
  8. Melt the chocolate and butter in the microwave for 30 seconds at a time
  9. Stir in between each interval
  10. Whisk the sugar, eggs, and flour until combined
  11. Pour over the crust and bake for 15 minutes
  12. Make the Cheesecake:
  13. Spread the caramel as the next layer
  14. Cut the cookie dough into 1 inch slices.
  15. Place the slices over the caramel pressing gently to seal the edges
  16. In a large bowl beat the cream cheese and sugar on medium speed until creamy
  17. Beat in the eggs 1 at a time.
  18. Add the vanilla and flour until just combined
  19. Stir in the sour cream
  20. Pour the mixture over the cookie dough
  21. Bake for 1 hour
  22. Remove from oven and gently run a knife around the edges to release the crust from the sides of the spring form pan. Let cool completely.
  23. Make the Ganache
  24. Combine the chocolate chips and the heavy whipping cream
  25. Microwave 30 seconds at a time
  26. Stir between each interval until well mixed
  27. Spread over the cooled cheesecake
  28. Refrigerate for at least 8 hours.


Chocolate Filled Rain Drops Cookie Recipe

I had to come up with a cookie that represented my state and well, it’s all in the title. It rains quite a bit here in the Pacific Northwest State of Washington so I figured I’d make rain quite a bit of fun. I combined two of my favorite things, Yellow Cake Mix Cookies and Ganache to make these decadent Chocolate Filled Rain Drop Cookies. If you like this recipe you should feel free to vote over at Better Home & Garden Facebook Page.

Chocolate Filled Rain Drop Cookies

Chocolate Filled Rain Drops Recipe

4.0 from 1 reviews
Chocolate Filled Rain Drops Cookie Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 1 box yellow cake mix
  • 1½ cup M&M Candies
  • ⅓ cup oil
  • 2 eggs
  • 8 table spoons Heavy Whipping Cream
  • 2 cups chocolate chips
  1. Heat oven to 350
  2. Mix yellow cake mix, oil and 2 eggs in a bowl with mixer.
  3. Then add the M&M's and mix by hand.
  4. Spoon out onto a cookie sheet
  5. Cook for 8 - 10 minutes
  6. Let cool on wire rack
  7. Combine heavy whipping cream and chocolate chips in a microwave safe bowl
  8. Microwave 30 seconds
  9. Stir
  10. Repeat until well mixed
  11. Spoon ganache onto the bottom of one cookie
  12. Top with another cookie
  13. Refrigerate for an hour
  14. Serve

Chocolate Ganache in 60 Seconds

A few weeks ago, my husband made me a cheesecake from Paula Deen’s recipe book. He made the Chocolate Explosion Cheesecake Recipe and I fell in love with the chocolate ganache topping. More to the point, I am addicted to the ganache. I find myself making excuses to make more just so I can lick another bowl clean, it’s that good! Not only is it good but it’s super easy to make. The ganache is made in the microwave and has only two ingredients. Since it’s strawberry season, I decided my strawberries needed to be covered in ganache!


Chocolate Covered Ganache Strawberries

So here is the Chocolate Ganache Made in a Microwave Recipe


6 squares of semisweet baking chocolate
4 Tablespoons Heavy Whipping Cream

Today I actually modified it a little bit. I used 1 Cup of semisweet chocolate chips and 4 Heaping Tablespoons of Heavy Whipping Cream and I didn’t notice a difference.


Combine the chocolate and whipping cream in a microwave safe bowl and heat up for 30 seconds at a time, stirring in between each 30 second interval, up to 1 minute. Use the ganache for dipping fruit, topping cheesecake, or serving over ice cream. When using on fruit or cheesecake, it may take a few minutes in the fridge to harden up, but it tastes great right away.


Oh and I feel I should mention, I had to eat about 20 strawberries before I captured the perfect photo.