Congratulations to the winners! We loved them all but we had to decide on the winners. It’s always a tough decision but here are the undisputed masters:

1st Place: Tres Leches Peanut Butter Icecream by Ben at What’s Cooking? was the overall favorite. This incredible looking dessert is well deserving of the first place prize! Enjoy your peanut butter Ben!

2nd Place: Fluffernutter Cupcakes by Evan at Food Makes Fun Fuel were an excellent runner-up for the celebration. I couldn’t taste it but the presentation made it look good!

3rd Place: The Peanut Butter Celebration Cake from Joanne at Apple Crumbles is the perfect cake in my opinion. Who wouldn’t want a slice of this?

All Blog Entries:

El Vez – from Hungry Like The Wolf

Peanut Butter Cheesecake With Gingersnap Crust – from Just Call Me Marta

Grilled Asian Chicken Legs – from Girlichef

Fluffernuttercup Fudge – from Running Stronger

Peanut Butter Squares – from When Mia Cooks

Peanut Butter Chocolate Covered Pretzel Balls – from Baking and Boys!

Peanut Butter Pretzel Bites – from Foodaphilia

Peanut Butter Caramel Nut Brownies – from yours truly, The Peanut Butter Boy

Submitted Recipe:

Peanut Butter Pretzel Blondies by VeggieGirl
(Adapted from Martha Stewart’s Butterscotch Blondies)

6oz plain or vanilla vegan “yogurt” (I used So Delicious Coconut Milk Yogurt)
1/4 cup canola oil
1 cup sugar (I used organic turbinado sugar)
2t pure vanilla extract
2t molasses
1 1/4 cups flour (I used Bob’s Red Mill GF All Purpose Baking Flour)
3/4t baking soda
1 1/2 cups peanut butter-filled pretzels, crushed into smaller pieces (feel free to substitute 1 cup crushed pretzels and about 1 cup peanut butter, if you cannot find this treat!)
Nondairy “milk” of choice, added to the batter as needed

1. Preheat oven to 350°F (180°C). Lightly coat an 8″x8″ baking pan with nonstick cook

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