Three delicious desserts combine into one with these peanut butter s’mores cheesecake bars. Because why choose when you can have them all?

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It’s time for the Buckeyes to take on last year’s National Champions, the Indiana Hoosiers, unfortunately on their home turf. We did not play them in the 2025 season but in 2024 I marked the occasion with a Buckeye version of their Hoosier cream pie which is the official state dessert of Indiana. Since I covered that state dessert takeover already, I decided to just make something fun that still features peanut butter and chocolate.

We are actually visiting a friend for her birthday this weekend so naturally I decided to make something for her birthday celebrations. When we both still lived in Memphis I used to come up with all kinds of fun combinations of some of her favorite things for her birthday, such as Reese’s Oreo Chocolate Cake with Funfetti Cookie Dough Filling and Birthday Explosion Mini Cheesecakes, so I clearly needed to keep up the trend of combining flavors which I love to do anyway.

This year for her 42nd birthday I decided to keep the combination to just three things: cheesecake, s’mores, and peanut butter cups. So welcome to the recipe blog post for peanut butter s’mores cheesecake bars adapted from my speculoos s’mores cheesecake bars! How it took me this many years to make a peanut butter cup version is beyond me but better late than never.

The graham cracker crust is topped with a layer of peanut butter before the peanut butter cup cheesecake filling is poured in, and then there’s a layer of even more peanut butter cups, graham cracker pieces, and toasted marshmallows on top.

Originally I was going to surprise her with these treats but she kept talking about all the other things she wanted to bake for this weekend that I had to spoil the surprise before we were overrun with sweets. Not that I am opposed to an abundance of sweets, I just wanted her to have the full picture.

Either way, I am excited to celebrate my friend this weekend in Nashville – Happy birthday Maggie!

If you love recipes with this flavor combination, you should also check out my No Bake Peanut Butter S’mores Bars, Reese’s Peanut Butter S’mores Cookies, Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies, Peanut Butter Cup S’mores Ice Cream, Peanut Butter Cup Brownie S’mores Pie.

• One year ago: Candy Corn Pizza
• Two years ago: Ghost Halloween Cinnamon Rolls
• Eight years ago: Pumpkin Spice Brown Butter Chocolate Chip Cookies
• Ten years ago: Monster Mash Dessert Lasagna
• Eleven years ago: Buckeye Blackout Whoopie Pies
• Twelve years ago: Pumpkin, Sage & Sausage Stuffed Shells
• Thirteen years ago: Birthday Explosion Mini Cheesecakes
• Fourteen years ago: Stovetop Cajun Chicken Mac and Cheese
• Fifteen years ago: Pumpkin Biscoff Cream Cheese Bread

PEANUT BUTTER S’MORES CHEESECAKE BARS

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Yield: 32 bars Prep Time: 4 Hours 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 2 cups graham crackers crumbs (about 2 sleeves)
• 1/2 cup butter, melted
• 3 Tbsp sugar
• 1/2 cup creamy peanut butter, warmed in the microwave for 30 seconds

FILLING

• 4 (8 oz.) blocks of cream cheese, softened
• 1 cup sugar
• 1 Tbsp vanilla extract
• 3 Tbsp all-purpose flour
• 4 eggs, room temperature
• 1 cup chopped peanut butter cups (about 8)

TOPPING

• 1 cup chopped peanut butter cups (about 8)
• 1 cup mini marshmallows
• 4 graham crackers, coarsely chopped

Directions

1. Preheat oven to 350 degrees. Line a 13×9-inch pan with foil or parchment paper, with ends of foil extending over sides.
2. In a medium bowl, mix the graham cracker crumbs, butter, and sugar together until all the crumbs are moistened; press onto bottom of prepared pan. Drizzle the peanut butter butter evenly over the crust.
3. In the bowl of a mixer fitted with a paddle attachment or a large bowl with a hand mixer, beat together cream cheese, 1 cup sugar, and vanilla until smooth. Sift in flour; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Stir chopped peanut butter cups into cream cheese mixture with a rubber spatula. Pour over crust.
4. Bake 30 minutes; remove from oven and sprinkle with chopped chopped peanut butter cups, mini marshmallows, and chopped graham crackers. The top of the cheesecake will be almost set – don’t be afraid to press the toppings down into it slightly. Bake for another 10 minutes or until center is almost set. Cool completely. Refrigerate at least 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars.

Source: Adapted from my Speculoos S’mores Cheesecake Bars.

Peanut Butter Smith Island Cake is a variation of the official Maryland dessert featuring 9 thin layers of moist peanut butter cake layered with chocolate fudge icing.

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No that it not a big stack of pancakes. Although now I am dreaming of a cake made of layers of pancakes but that will have to wait for another time because today it about this Peanut Butter Smith Island Cake for #PBchocSat!

What is a Peanut Butter Smith Island Cake? Well first I have to mention that it is the official Maryland state dessert since 2008 but dates back much further. The official origins are unknown but the story is that this 8-10 layer cake was made by wives of oystermen and fishermen in the 1800s to feed their husbands as they traveled along the Chesapeake Bay – where Smith Island resides. While vanilla is the classic version, you can find many other flavors including lemon, coconut, carrot cake, strawberry, and now peanut butter!

As you might suspect Ohio State plays Maryland today, hence the peanut butter action on their state dessert. While I am sharing the recipe for this moist peanut butter cake covered in chocolate fudge icing for the football game later today, I actually enjoyed it while celebrating a friend’s passing of her veterinary boards exam. Thankfully she loves peanut butter and chocolate so this peanut butter Smith Island cake was able to do double duty.

• Eight years ago: Chipotle Turkey Club Stromboli
• Ten years ago: Ultimate Pumpkin Spice Cookie & Oreo Brownies
• Twelve years ago: Spinach and Feta Chicken Rollatini
• Thirteen years ago: Lighter Chicken Parmesan
• Fourteen years ago: Chicken Gnocchi Soup
• Fifteen years ago: Apple Butter Granola

PEANUT BUTTER SMITH ISLAND CAKE

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Yield: 12 Servings Prep Time: 2 Hours 30 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHOCOLATE ICING

• 6 Tbsp (85g) unsalted butter, cut into 6 pieces
• 6 oz. (170g) bittersweet chocolate, coarsely chopped*
• 1-2/3 cups (335g) granulated sugar
• 1 cup (240ml) heavy cream
• 2 tsp corn syrup**
• 1 tsp vanilla extract
• Pinch of salt, to taste

PEANUT BUTTER CAKE

• 3-3/4 cups (443g) all-purpose flour***
• 1/4 cup powdered peanut butter
• 1-1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp salt
• 1 cup (277g) unsalted butter, room temperature
• 1-3/4 cups (350g) granulated sugar
• 1/2 cup creamy peanut butter
• 2-1/2 tsp vanilla extract
• 5 large eggs, room temperature
• 1-3/4 cups (420ml) buttermilk, room temperature
• Sprinkles for garnish, if desired

Directions

1. Make the icing: In a medium saucepan over medium heat, add the butter, chocolate, granulated sugar, heavy cream, and corn syrup, stirring constantly until the butter and chocolate are melted. Continue to cook, stirring occasionally, bringing the icing to a boil and continuing to cook for another 2 minutes (or until it reaches 220°F). Remove from heat and whisk in the vanilla extract. Add salt to taste. Set aside, uncovered, to cool for at least 2 hours.
2. Make the cake: Preheat oven to 350°F. Grease and three 9-inch cake pans and line with greased parchment paper rounds; set aside.
3. In a large bowl, whisk the flour, powdered peanut butter, baking powder, baking soda, and salt; set aside.
4. In a second large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until light and creamy, about 2 minutes. Add the peanut butter and beat another 2 minutes. On medium-high speed, add vanilla then 1 egg at a time, beating well after each addition.
5. Add the flour mixture in three additions alternating with two additions of buttermilk (beginning and ending with the dry ingredients) and mix each addition until just combined.
6. Pour less than 1 cup (200–210g) of batter into each of the three prepared cake pans and spread evenly (cover rest of batter loosely at room temperature). Bake for 11–12 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for a couple minutes before inverting onto parchment paper. Peel off the parchment and place back in the pan with more grease. Repeat with the remaining batter until you have 9 layers. Allow cake to cool completely, about 1 hour.
7. Assemble the cake: On a large flat surface or serving platter, place one layer of cake. Top with1/4 cup of icing, spreading evenly to the edges, then repeat with the rest of the cake layers and icing. Decorate with sprinkles, if desired, then set aside for at least 1 hour to let the icing set before slicing and serving.

Notes

*You ca use semisweet if preferred but do not use chocolate chips as they do not melt as smoothly. **Corn syrup makes the icing shiny but can be omitted if preferred. ***Floursshould be sifted, spooned and leveled if measuring by volumes instead of weight for better accuracy.

Source: Adapted from Sally’s Baking Addiction and slightly from my Peanut Butter Sheet Cake with Chocolate Icing.

Buckeye scotcheroos are an extra peanut buttery version of the classic chewy and sweet-and-salty dessert bar beloved across the Midwest.

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Ohio State vs Iowa can only mean one thing – another buckeye takeover of a different states dessert for #PBchocSat! Homemade desserts in Iowa, and most of the Midwest, consists of a lot of bars. The scotcheroo is the most quintessentially Iowan dessert bar, a rice treat made with melted peanut butter, corn syrup, and sugar instead of marshmallows as used in rice krispies treats and topped with melted chocolate and butterscotch chips – similar but not to be confused with buckeye rice treats.

Due to already consisting of a decent amount of peanut butter (1.5 cups to be exact), I didn’t have to do much to transform them into buckeye schotcheroos. I added a little bit of peanut butter chips into the chocolate and butterscotch topping and sprinkled mini buckeye candies on top. That’s it! Other than the garnish on top you might not be able to tell there is anything different from the classic, but they are secretly just a little bit more peanut buttery.

Here’s the ingredient list for the buckeye scotcheroos where I have highlighted the new additions in scarlet and gray, because obviously. Don’t like corn syrup? You could make scotcheroos with honey:

• Corn syrup
• Granulated sugar
• Margarine
• Creamy peanut butter
• Crispy rice cereal
• Chocolate chips
• Butterscotch chips
• Peanut butter chips
• Mini buckeye candies

• One year ago: Pizza Charcuterie
• Three years ago: Candy Corn Cookie Cake
• Seven years ago: Water Lantern Festival – Columbus, OH
• Nine years ago: Goat Cheese and Sage Pizza with Pumpkin Crust
• Ten years ago: Weekly Meal Plan #32
• Twelve years ago: Grilled Brussels Sprouts with Pistachios, Cranberries & Parmesan
• Thirteen years ago: Tofu Lettuce Wraps With Cashew Sauce
• Fourteen years ago: Mini Pumpkin Black and White Cookies

BUCKEYE SCOTCHEROOS

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Yield: 24 Servings Prep Time: 25 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup light corn syrup
• 1 cup granulated sugar
• 1/4 cup margarine
• 1-1/2 cups peanut butter
• 6 cups puffed crispy rice cereal
• 1 cup semisweet chocolate chips
• 1/2 cup butterscotch chips
• 1/2 cup peanut butter chips
• 1 cup mini buckeye candies

Directions

1. Line a 9x13-inch baking pan with parchment paper or foil, generously grease, and set aside.
2. In a large sauce pan, add corn syrup, sugar, and margarine. Place over medium heat and cook, while stirring, until margarine melts. Bring to a boil, then remove from heat and immediately stir in the peanut butter until blended. Add puffed rice cereal and stir until evenly distributed.
3. Transfer mixture into the prepared pan, pressing lightly to spread evenly.
4. In a microwave-safe bowl, add the chocolate chips, butterscotch chips, and peanut butter chips. Heat for 1 minute, stir, then continue to heat in 15 second intervals, stirring in between, until smooth. Pour over bars and spread evenly to cover.
5. All to cool completely, about 20 minutes, before cutting into 24 squares.

Source: Adapted from AllRecipes.

The original brownie recipe gets an Ohio makeover to become Buckeye Palmer House Brownies. A rich fudgy brownie base is adorned with a crown of crunchy peanuts and coated in an apricot-peanut butter glaze.

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Did you know that the first time the word “brownie” appeared in America was in a Sears Roebuck Catalog published in Chicago, Illinois in 1898 after being served at the 1893 Chicago World’s Columbian Exposition? We can thank Bertha Palmer for asking the Palmer House hotel pastry chef to create a compact, easily boxed dessert for the women who attended. That same recipe is still used at the Palmer House Hilton today and they willingly share the Palmer House brownie recipe!

Obviously I had to try the FIRST brownie recipe, especially if it’s good enough to stand the test of time, but I have to admit I was underwhelmed by the end product. The base just seemed a little two one note for me, so I modified the recipe based on my preferred brownie recipe, used peanuts instead of walnuts, and added peanut butter. Just because you are the original brownie doesn’t mean you are the best brownie – at least in my opinion.

Ohio State plays Illinois today so I figured it was appropriate to make a Buckeye version of the Palmer House Brownies (not to be confused with my Buckeye Brownies). I love a nutty brownie and to have an entire layer on nuts on top was absolutely wonderful. The original Palmer House brownies were brushed straight out of the oven with an apricot preserve glaze so I kept that mostly intact since it seems like a defining characteristic, but I added peanut butter to it because of obvious reasons.

These Buckeye Palmer House brownies have a little bit of a PB&J vibe due to the combination of the apricot preserves and peanut butter and I’m here for it. They kind of remind me of the peanut butter and jelly filled chocolate bars at Trader Joe’s (do they still make those?).

• Four years ago: Better Breakfast Burritos
• Eight years ago: Top 10 Spoil-Your-Dinner Desserts
• Ten years ago: Orange-Lavender White Chocolate Chip Cookies
• Eleven years ago: Whole Wheat Peanut Butter Chocolate Chip Pancakes
• Twelve years ago: Healthier Buffalo Cauliflower Dip
• Thirteen years ago: Ginger Soy Beef with Chile-Tomatoes & Peppers
• Fourteen years ago: Crunchy Oven-Fried Ravioli
• Fifteen years ago: Pumpkin Nutella Mini Cheesecake Bites

BUCKEYE PALMER HOUSE BROWNIES

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Yield: 16 Servings Prep Time: 30 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BROWNIES

• 1/2 cup + 2 Tbsp all-purpose flour
• 1 Tbsp unsweetened cocoa powder
• 1 tsp salt
• 6 oz. semisweet chocolate, chopped
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/4 cup  packed brown sugar
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 6 oz. (~1 cup) roasted peanuts

GLAZE

• 2 Tbsp apricot preserves
• 2 Tbsp creamy peanut butter
• 1 Tbsp water

Directions

1. Preheat the oven to 350°F. Line an 8×8 or 9×9-inch baking pan with foil or parchment paper, leaving an overhang on each side. Set aside.
2. In a medium bowl, whisk the flour, cocoa powder, and salt together. Set aside.
3. Place a medium heat-safe mixing bowl over a saucepan of simmering water. Add chocolate and butter to the bowl. Stir until melted and smooth. Remove from heat, but keep the bowl over the water.
4. Add the sugars, whisking until completely combined, then remove the bowl from the pan. Let cool to room temperature.
5. Add eggs one at a time to the chocolate mixture and whisk until combined. Add the vanilla and stir just until combined*
6. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold into the chocolate mixture until just a bit of the flour mixture is visible.
7. Pour into prepared baking dish and evenly sprinkle the peanuts over the top. Bake for 35-40 minutes or until a tooth pick comes out with a few moist crumbs.
8. While the brownies bake, prepare the glaze. In a small sauce pan**, mix together apricot preserves, peanut butter, and water. Mix thoroughly and bring to a boil, then cover and remove from heat. Brush hot glaze on brownies while still warm.
9. Let the brownies cool completely, then lift them out of the pan using the foil/parchment paper. Cut into squares and serve.

Notes

*Do not overbeat the batter at this stage or your brownies will be cakey. **You could also microwave in increments.

Source: Adapted from Palmer House Hilton Hotel, my Peanut Butter Mississippi Mud Brownies, and my Therapy Brownies.

Caramel apple coffee cake combines tender spiced cake, fresh apple chunks, crunchy streusel, and a rich caramel drizzle with a subtle, aromatic infusion of fresh rosemary.

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If you recall my Peach-Basil Coffee Cake this Rosemary-Caramel Apple Coffee Cake is it’s fall counterpart. Baking sweet treats with herbs in the mix is one of my favorite things to do and the aromatic, woodsy rosemary really complements the sweetness of the caramel and apples. I really am not sure what else to say about it. I ate slices of this caramel apple coffee cake for breakfast, as a snack, and even as dessert – it can do it all!

The only thing left to say, I suppose, is to sign off for Fall Flavors week. To recap, we enjoyed some molasses chocolate chip cookies and savory scones earlier this week, and even more showcased by other bloggers who participated in this food event. Find the rest of the recipes for the final day listed before the recipe for this rosemary-infused caramel apple coffee cake.

• Pear Fritter Loaf Cake by Karen’s Kitchen Stories
• Apple Squares by Hezzi-D’s Recipe Box
• Pumpkin Chili with Roasted Poblano Peppers, Black Beans and Corn by A Little Fish in the Kitchen
• Yogurt Dill Dip by Art of Natural Living
• Apple Crumble Muffins by A Day in the Life on the Farm
• Crock Pot Beef Stew by Blogghetti
• Deviled Eggs with Basil Pumpkin Seed Pesto by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Pumpkin Chocolate Chip Bread by A Kitchen Hoor’s Adventures
• Sweet Potato Waffles with Cranberry Topping. by Jolene’s Recipe Journal
• Lentil Sweet Potato Salad by Magical Ingredients

• Five years ago: Single Serving Buckeye Scone
• Seven years ago: Lemon Cookies with Caramelized Milk Jam
• Ten years ago: Weekly Meal Plan #30
• Eleven years ago: Mesquite Chicken Sausage and Pepper Pizza
• Twelve years ago: Cheetos Cheeseburgers
• Fourteen years ago: Sweet Potato Gnocchi with Sage Browned Butter Sauce

ROSEMARY-CARAMEL APPLE COFFEE CAKE

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Yield: 1 cake Prep Time: 35 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

STREUSEL

• 6 Tbsp unsalted butter, room temperature
• 1/2 cup old fashioned rolled oats
• 1/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 cup sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/8 tsp ground nutmeg
• Pinch of salt

COFFEE CAKE

• 2 cups all-purpose flour
• 1 Tbsp freshly minced rosemary (or 1 tsp dried)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1/2 cup buttermilk, room temperature
• 1 tsp vanilla extract
• 1 stick (1/2 cup) unsalted butter, room temperature
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 2 eggs, room temperature
• 1-1/2 cup chopped fresh peeled apples (about 2 medium)

GLAZE

• 1/2 cup thick caramel sauce

Directions

1. Preheat oven to 350 degrees and grease a 9-inch spring-form pan with non-stick spray, set aside.
2. In a small bowl add all the streusel ingredients and cut in sugar until it resembles coarse crumbs. Set aside.
3. In a medium bowl, whisk together the flour, rosemary, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
4. In a small bowl mix the buttermilk and vanilla. Set aside.
5. In a large bowl with an electric mixer, beat together the butter and sugars until light and fluffy. Add the eggs and beat until just incorporated. Alternate adding in the flour mixture and buttermilk mixture, mixing just until combined. Gently fold in the apples until evenly distributed.
6. Pour into prepared pan and spread evenly. Top with streusel, pressing lightly to make it stick*.
7. Bake for 45-55 minutes or until a toothpick inserted into the center comes out mostly clean with just a few crumbs. Let cool 10 minutes before removing from pan to cool completely on a wire rack.
8. Drizzle caramel sauce over cooled cake. Slice and serve.

Notes

*It's going to seem like too much streusel, but I promise it's not.

Source: Adapted from my Peach-Basil Coffee Cake.

The line between biscuit and scone gets blurred in these Caramelized Onion Savory Scones, with fresh herbs and topped with flaky sea salt.

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While Bilbo and Frodo Baggins’ birthdays are not technically until next week, I made these savory scones as part of a friend’s hobbit-themed birthday dinner earlier this month and had to share them because today is her actual birthday!

The funniest part about this whole birthday dinner was that her husband thought she was turning 33, which is when hobbits come of age and are considered adults, but in fact she turned 34. A fact which we didn’t learn until he was explaining to everyone why he chose the theme. Regardless of being off by a year it was quite the delicious occasion.

These caramelized onion savory scones served as a much more flavorful and savory version of lembas bread to better pair with the rest of the menu as opposed to the plainer and sweeter version I made for my Lord of The Rings menu covering all Seven Hobbit Meals. Although I’m fairly certain these are borderline biscuits without laminating of the dough.

I also made these savory scones both gluten-free and dairy-free because the birthday girl cannot have gluten or whey. While the recipe states the ingredients in their “normal” format, I added in the notes that these can easily be swapped 1-for-1 with their gluten-free and dairy-free counterparts in case that is something you also require.

If all you require is more fall flavors, then look no further than the other great recipes shared by my friends below:

• Sweet Potato and Ham Quiche with Dill & Nutmeg by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Apple Streusel Cookies by Karen’s Kitchen Stories
• Spiced Pear Vanilla Quick Bread by A Little Fish in the Kitchen
• Apple Cider Donut Cake by Hezzi-D’s Recipe Box
• Maple Pumpkin Creme Brulee by Art of Natural Living
• Apple Cheddar Rosemary Bread by Blogghetti
• Apple Cinnamon Steel Cut Oats by Magical Ingredients
• Fig Salad by A Day in the Life on the Farm
• Apple Cider Snickerdoodles by Jolene’s Recipe Journal
• Miso Glazed Kabocha Squash by A Kitchen Hoor’s Adventures

• Three years ago: Buckeye Chocolate Peanut Butter Apple Slices
• Five years ago: Chestnut Chocolate Mousse
• Nine years ago: Peanut Butter Chocolate Swirl Bread
• Eleven years ago: September 2015 Stitch Fix #11
• Twelve year ago: Corn Spoon Bread
• Fifteen years ago: Baklava Mousse Cups

CARAMELIZED ONION SAVORY SCONES

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Yield: 1 dozen Prep Time: 4 Hours 15 Minutes Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CARAMELIZED ONION

• 1 Tbsp olive oil
• 1 Tbsp unsalted butter*
• 2 large vidalia onions, chopped (about 4 cups)
• 1/4 tsp salt

SCONES

• 3 cups all-purpose flour**
• 1 Tbsp granulated sugar
• 1-1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Zest of 2 lemons
• 2 Tbsp chopped fresh herbs (I used a blend of bail, oregano, rosemary, and thyme)
• 2 cloves black garlic, minced
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/8” cubes*
• 1-1/3 cups whole milk*
• 1/2 cup caramelized onion
• Flaky sea salt, for garnish

Directions

1. In a large skillet, add olive oil and butter over medium-low heat. Once melted, add in chopped onions with 1/4 teaspoon of salt, and stir until coated in the oil mixture.
2. Cover and cook for 45 minutes, stirring every 5-10 minutes, or until the onions are golden-brown and jammy.
3. Remove onions from heat and set aside to cool to room temperature.
4. For the scones, line a baking sheet with parchment paper or a silicone making mat; set aside.
5. In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper. Mix in the zest, herbs, and garlic.
6. Add butter and cut into the dry ingredients using a pastry blender until shaggy.
7. Gently fold milk and cooled caramelized onions into the dry ingredients using a spatula just until mixed (if dry, add 1 tablespoon of milk at a time until it comes together).
8. Using a large cookie scoop, portion out the dough onto prepared baking sheet, 1 inch apart. Sprinkle with flaky sea salt and press lightly to flatten. Freeze for 3-4 hours or overnight.
9. When ready, preheat the oven to 425°F.
10. Transfer frozen scones on prepared baking sheet to the oven and bake for for 25-30 minutes or until golden. Let cool on baking sheet for 10 minutes.
11. Serve immediately or cool completely before storing in an air-tight container with a paper towel inside.

Notes

*Can swap for dairy-free butter and milk, and **1-to-1 gluten free flour if needed.

Source: Adapted from my Crystallized Ginger Scones. and Caramelized Onion Dip.

Chewy chocolate chip ginger molasses cookies are the gateway chocolate chip cookie to embracing fall flavors.

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Now that it’s September and past Labor Day weekend I can finally start posting fall recipes, right? I’m not waiting for a response because it’s happening. Especially since several other bloggers are standing with me in solidarity as today marks the first day of #FallFlavors Week

Do I lust for winter and cold weather? No, but I do love the idea of the outside temperatures not being above 90F, especially when I work in an ice box and have to wear long pants and sleeves every day. I am sure I look like a crazy person when I run errands after work. My summer attire gets so little use that my legs stay pasty white year round. But enough about my vampiric glow.

As the name implies, this week is all about fall flavors and one of my favorites is molasses. I love it so much that my year-round chocolate chip cookie recipe uses more dark brown sugar than white sugar. As such it wasn’t too hard of a decision to make a chocolate chip version of my ginger molasses cookies.

These chocolate chip ginger molasses cookies are exactly as advertised – a chewy ginger molasses cookie base with chocolate chips mixed it. Tasty enough to still find reason to enjoy them year-round, but festive enough to be in included in the rest of the fall recipes shared today.

• Pumpkin Parmesan Drop Biscuits by A Kitchen Hoor’s Adventures
• Sweet and Sour Chicken Meatballs by A Day in the Life on the Farm
• Glazed Pumpkin Spice Scones by Jolene’s Recipe Journal
• Cinnamon Roll Apple Monkey Bread by Magical Ingredients
• Slow Cooker Swedish Meatballs by Blogghetti
• Beet Pesto by Art of Natural Living
• Spiced Pumpkin Butterscotch Cookies by Hezzi-D’s Recipe Box
• Easy Clam Chowder by Karen’s Kitchen Stories
• Slow Cooker Pumpkin Spice Country Apples by A Little Fish in the Kitchen
• Apple Cornbread Muffins with Cinnamon Icing by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Three years ago: Grandma’s Old-Fashioned Blackberry Cobbler
• Four years ago: Nine Course Italian Dinner
• Five year ago: Apple Cider Caramel Dip
• Six years ago: Buffalo Chicken Pizza
• Seven years ago: Cheesecake Buckeyes
• Eight years ago: Supreme Pizza Fries
• Nine years ago: Sweet Thai Chile Sauce with Ohio Pork
• Ten years ago: One-Pot Sausage & Swiss Chard Pasta
• Twelve years ago: Single Serving Cake Batter Popcorn
• Thirteen years ago: Vegan Buckeye Pancakes with Peanut Butter Syrup
• Fourteen years ago: Bacon and Broccoli Mac and Cheese
• Fifteen years ago: Peanut Butter Hummus

CHOCOLATE CHIP GINGER MOLASSES COOKIES

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Yield: Approximately 30 cookies Prep Time: 1 Hour 45 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour
• 1-1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/4 tsp ground cloves
• 1-1/2 sticks (12 Tbsp) unsalted butter, cut into chunks, at room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg yolk, room temperature
• 1/2 cup unsulfured molasses
• 1-1/2 tsp pure vanilla extract
• 2 cups mini semisweet chocolate chips

Directions

1. In a medium bowl, whisk together the flour, spices, baking soda, and salt.
2. In a large bowl with a hand mixer (or stand mixer fitted with the paddle attachment), beat the butter and sugars together on medium-low speed until light and fluffy, about 2 minutes. Add the yolk and beat until incorporated, then add the molasses and vanilla, beating until smooth.
3. Add the dry ingredients and on low speed, mix the dough until the flour is just incorporated. Fold in the chocolate chips until evenly distributed.
4. Shape dough into walnut-sized balls (I used my medium cookie scoop to ensure they were all the same size). Place on a tray, cover, and chill dough in refrigerator for one hour or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line cookie sheets with parchment or silicone baking mats.
6. Place balls of dough on prepared cookie sheets, leaving 2 inches between each ball of dough.
7. Bake the cookies for 10-12 minutes - should be lightly set around the edges and softer in the center. Let cool on cookie sheets for 15 minutes before removing from pan and placing them on racks to cool completely.

Source: Adapted from my Snickerdoodle Ginger Molasses Blossoms.

Layers of fudgy brownie, peanut butter cheesecake, chocolate pudding, buckeyes, and whipped topping make this Buckeye Brownie Trifle worthy of prime time.

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Week two of the 2026 Buckeye Football Season and we are already on the road to a big game versus #4 Texas. It’s hard to feel confident on predicting the outcome of this game so I am just hoping for a good game. Even though the Buckeyes are ranked #1 many commentators have chosen Texas to win by a narrow margin.

Naturally that means I am going to see some comfort food to make it through was is expected to be a close game. Enter the Buckeye brownie trifle with layers of fudgy brownie pieces, peanut butter cheesecake-like filling, chocolate pudding, chopped buckeyes, and whipped topping.

It felt very sacrilege to chop up hand made Buckeye candies but I wasn’t about to use a cheaper and less delicious kind – not at the risk of making a sub-par brownie trifle. I actually used some of my most recent crunchy buckeyes for this creation but you could use the classic or any other variety you prefer.

You could also make your brownies, chocolate pudding, and/or whipped topping from scratch instead of from a box but sometimes it’s nice to have a decant and easy halfway homemade dessert option. Literally, not including the brownie mix additions, you only need seven ingredients to make this beautiful thing.

Would it have looked a little prettier with cleaner, thicker layers if I have only done two layers of each instead of three? Yes, but then you would have to dig really deep to make sure you got every layer.

I brought this to a Tailgate themed pot luck at work, celebrating the start of the Buckeyes football season, so I wanted to make sure everyone was able to get every component even if they only took a smaller portion. Considering how well demolished it was despite all the other sweets available I would say it was a success.

• Four years ago: Italian Braised Beef with Parmesan Polenta
• Five years ago: Whipped Feta with Honey
• Six years ago: Buckeye Milkshake
• Eight years ago: Gluten-Free White Chocolate Covered Strawberry Vanilla Wedding Cake
• Ten years ago: Grilled Chocolate Chip Cookies
• Eleven years ago: White Chocolate Peanut Butter Milkshakes
• Twelve years ago: Bacon Wrapped Mac & Cheese Jalapeno Poppers
• Fourteen years ago: Carrot Cake Batter Dip
• Fifteen years ago: Strawberry Mojito

BUCKEYE BROWNIE TRIFFLE

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Yield: 24 Servings Prep Time: 25 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (18.4 oz.) box brownie mix, plus ingredients on box to prepare
• 1 (3.4 oz.) box of instant chocolate pudding mix
• 2 cups cold milk
• 16 ounces whipped topping, divided
• 8 oz. cream cheese, room temperature
• 1/2 cup creamy peanut butter
• 12 oz. Buckeye candies, chopped + 8 whole for garnish

Directions

1. Prepare and bake the brownie s according to the directions on the box. Let cool completely on a wire rack. Once cooled, cut into 1-inch squares; set aside.
2. In a medium bowl, prepared the chocolate pudding according to the directions on the box (using the 2 cups of cold milk). Place in fridge until ready to use.
3. In a large bowl, blend together the cream cheese and peanut butter until smooth. Carefully fold in 8 ounces of the whipped topping until incorporated.
4. To assemble, place 1/3 of the brownie pieces in the bottom of a trifle dish. Spoon 1/3 of the cream cheese filling on top, spreading with an off-set spatula, followed by 1/3 of the pudding. Sprinkle 1/3 of the chopped Buckeyes on top and spoon and spread 1/3 of the remaining whipped topping. Repeat the layers two more times, leaving a rim around the edges for the final layer of whipped topping. Garnish with whole Buckeye candies and refrigerate until ready to serve.

Source: Adapted from Tastes of Lizzy T.

Buckeye candies are a staple this time of year but have you ever had crunchy buckeyes with crunchy peanut butter and crispy rice cereal?

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It’s the first day of The Ohio State Buckeyes football season which means #PBchocSat is back! To start the season I decided to unveil my 2026 buckeye variety right off the bat instead of waiting for the first Big Ten game. I guess I don’t have a true tradition when it comes tot he timing of that but I sometimes do.

Not to be confused with my buckeye rice crispy treats which are balls of peanut butter rice crispy treats dipped into chocolate like a buckeye, these crunchy buckeyes have puffed rice cereal mixed in to make them even crunchier – or maybe they are actually crispy? I ended up sticking to “crunchy” because I did also make these buckeyes with crunchy peanut butter.

Why the addition of puffed rice cereal? When you add all the butter and powdered sugar to the crunchy peanut butter the crunch factor decreases. At first I considered adding chopped peanuts but worried about being able to stab the buckeyes with a toothpick if they had that many crunchy bits inside. If you just want to make peanut butter balls that are fully covered with chocolate then this won’t be an issue, but for me they need to have that eye!

After a little bit of recipe researching I landed on adding puffed rice cereal – they are a crispy crunch while still being able to stab them with a toothpick. As you can see int he photo below, you will get bits of both peanuts and crispy rice cereal inside and they are a delight.

Game Day Tailgating Recipes

• Chicken Fajita Sliders from Creative Cynchronicity
• Grilled Tequila Shrimp Skewers from That Recipe
• Hawaiian Roll Sliders from Art of Natural Living
• Pig Shots from Jen Around the World
• Sausage Bites from A Kitchen Hoor’s Adventures

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

CRUNCHY BUCKEYES

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Yield: 8 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups creamy peanut butter
• 1 cup unsalted butter, room temperature
• 3 oz. (~3 cups) puffed rice cereal
• 1 lb. (~4 cups) sifted powdered sugar
• 12 oz. semi-sweet chocolate candy coating*
• Wooden toothpicks, preferably round

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter and butter until blended. Fold in the puffed rice cereal until evenly distributed, then mix in the powdered sugar one cup at a time to reach desired consistency.
3. Shape into balls using 2 teaspoons of dough for each ball (or a small cookie scoop). Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt chocolate in a double boiler (or metal/glass bowl over a pot of lightly simmering water). Stir occasionally until smooth, and remove from heat.
5. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes or until set. Remove toothpicks and if desired, carefully smudge the holes left behind with fingertip.

Notes

*Chocolate chips will not melt as well as candy coating.

Source: Adapted from my Potato Chip Buckeyes and Food Network.

Bring your side dish into the spotlight with this Cheetos Taco Pasta Salad. Perfect for your favorite cookouts any time of year.

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Why do Fritos and Doritos get to have all the culinary fun? They get to have out with chili, tacos, and all kinds of “salad” creations and everyone is cheering. But Cheetos enter the room and suddenly everyone gets quiet. As an advocate for Cheetos, I am continuing my campaign by swapping out Doritos to make a Cheetos taco pasta salad.

After successfully making Cheetos taco pie, Cheetos walking tacos, and a Cheetos BBQ salad I figured there’s nothing stopping me from making a Cheetos taco pasta salad. The only trick is only adding the Cheetos right before serving do that they maintain their crunch.

What is in Cheetos Taco Pasta Salad?

• Rotisserie chicken
• Pasta
• Canned corn with peppers
• Canned black beans
• Black olives
• Tomatoes
• Avocado
• Cheetos
• Cheddar cheese
• Taco seasoning
• Lime

Of course you can change things up a bit based on your personal preferences, but this is where you should start. Don’t like olives? Honestly me either, I picked them out, so you can leave them out. Change up the type of beans, or use plain corn. Spice it up with some canned green chiles. Then you just have to dress it up with a mixture of Greek yogurt, Catalina dressing, lime juice, cilantro, and more taco seasoning.

I brought this Cheetos pasta salad to a neighborhood potluck and it was a huge success. Everyone enjoyed the bit of whimsy that the Cheetos brought instead of the usual Doritos. Then again my neighborhood is full of a lot of open-minded food (and in general) people so maybe I just got lucky in finding this community.

Bring Cheetos taco pasta salad to your end of summer cookouts or potlucks this Labor day weekend. Or make it any time of year because there’s no reason not to.

CHEETOS TACO PASTA SALAD

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Yield: 6 Servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

PASTA

• 1/2 lb. chopped rotisserie chicken
• 1 Tbsp taco seasoning
• Juice from 1/2 lime
• 1 lb. cavatappi pasta, cooked al dente and cooled
• 1 (11 oz.) can roasted corn with peppers, drained
• 1 (x oz. ) can black beans, rinsed and drained
• 1 (6 oz.) can halved black olives
• 4 oz. sharp cheddar cheese, cubed
• 1 avocado, peeled, pitted, and cubed
• 2 Roma tomatoes, chopped
• 1 cup (6 oz.) crunchy Cheetos, plus more for garnish

DRESSING

• 1 cup Greek yogurt
• 1/2 cup Catalina dressing
• Juice from 1/2 lime
• 2 Tbsp chopped fresh cilantro
• 1 Tbsp taco seasoning

Directions

1. In a large bowl, toss chicken with taco seasoning and lime juice until evenly coated. Add pasta, corn, beans, olives, cheese, and tomatoes, tossing to combine; set aside.
2. In a medium bowl, whisk together the Greek yogurt, dressing, lime juice, cilantro, and taco seasoning. Pour dressing over the pasta mixture and toss until evenly coated. Refrigerate until ready to serve.
3. When ready to serve, toss with Cheetos and top with more for garnish*.

Notes

*Best enjoyed immediately as the Cheetos will lose their crunch.

Source: Adapted from She Got The Cooks.