Sweets For Your Sweet

Are you thinking of making some homemade treats for your Valentine? Or, maybe something for yourself? Well, I have two quick and easy treats for just that… Matzo Crack & Chocolate Peanut Butter Cheesecake Truffles.

For the Matzo Crack, you start off by making a simple toffee using butter and brown sugar. Which you then spread over matzo crackers that have been arranged in a single layer on an aluminum foil lined baking sheet. Pop it in the oven for about 10 minutes, remove and then spread a bag of chocolate chips – semi-sweet, milk or dark – over the bubbling toffee. Let it sit for a few minutes and then using an off-set spatula smooth the chocolate over the toffee. Sprinkle with seat salt (and nuts if you like) and refrigerate for about 45 minutes. Once the chocolate has hardened transfer to a cutting board and cut into pieces.

The truffles are just as easy… After making the filling – beat cream cheese, peanut butter, graham crumbs, sugar and peanuts together – roll it into 1-inch balls and freeze for about 10 minutes. Melt the chocolate and dip each of the balls in the chocolate, sprinkle with chopped peanuts and refrigerate until firm.

There you go… two quick, easy and delicious treats that you can enjoy this Valentine’s Day or any day!

Chocolate Toffee Matzo Crack


4-5 lightly salted matzos

1 cup (2 sticks) unsalted butter

1 cup light brown sugar

12 ounce bag of chocolate chips – milk, semi-sweet or dark

Sea Salt

Favorite nuts, optional


Preheat the oven to 350 F. Line a baking sheet with aluminum foil – make sure the foil goes up and over the edges of the pan. Top the foil with parchment paper. Cover the paper with the matzo, cutting and piecing the pieces together.

Combine the butter and sugar in a medium saucepan and cook over medium heat, stirring constantly with a whisk until the mixture comes to a boil. Once the mixture comes to a boil cook for a few more minutes until it becomes foamy and thickened. The mixture may look like its separating, continues whisking and it will come together. Pour the toffee over the matzo and spread it into an even layer using an off-set spatula. Pop it in the oven and bake it for about 10 minutes, until the toffee is bubbling. Remove from the oven and place on a wire rack

Scatter the chocolate chips over the hot toffee, let it sit for a few minutes and then using an off-set spatula spread the chocolate in an even layer over the toffee. Sprinkle with the sea salt and nuts (if using) and place in the refrigerator for about 45 minutes. Don’t let it stay in the refrigerator too long or it will be more difficult to cut.

Using the overhang aluminum foil transfer the matzo crack to a cutting board and cut it into pieces. Store in an airtight container in the refrigerator.

Recipe From Once Upon A Chef

Peanut Butter Cheesecake Truffles

  • Servings: About 28 Truffles
  • Print


8oz. cream cheese, softened

1/2 cup graham cracker crumbs

1/4 cup confectioners’ sugar

1/4 cup creamy peanut butter

3 tablespoons chopped peanuts, divided

8oz. semi-sweet chocolate, chopped into pieces


Beat cream cheese in a large bowl until creamy. Add in the remaining ingredients, except the sugar, and continue beating until all ingredients have mixed together.

Roll the cream cheese mixture into 28 balls, using about a tablespoon of the mixture for each ball. Place on a waxed covered baking sheet and freeze for 10 minutes.

Meanwhile, melt the chocolate. You can melt it in the microwave or using a double boiler. Dip the cream cheese balls into the chocolate and transfer them back to the wax-lined baking sheet. Sprinkle with the remaining chopped peanuts and refrigerate until firm, about an hour.

Store in an airtight container in the refrigerator.

Recipe from Kraft

Peanut Butter & Dark Chocolate Fudge

Peanut Butter & Chocolate… One of my favorite combinations, so when I saw a quick and simple recipe for a marble fudge combining the two in a recent issue of Rachael Ray Magazine, I knew I had to try it.


In a large bowl I beat peanut butter along with confectioners’ sugar, cream cheese, butter and vanilla extract…


And then dropped the mixture by teaspoonfuls into a foil-lined loaf pan.


In a medium saucepan I melted dark chocolate chips along with heavy cream.


I then poured the melted chocolate mixture over the peanut butter mixture and placed it in the refrigerator for a few hours so it could firm up.


After about fours I removed it from the refrigerator and lifted the fudge out of the pan and sliced it into 18 pieces. Since the peanut butter was still a bit soft I place it in the freezer for about fifteen minutes, enjoyed a piece and then put it back in the refrigerator.


While this fudge didn’t disappoint in the flavor department I was bit upset about how quickly it would soften/melt once out of the refrigerator for a few minutes. That only meant I had to enjoy this sweet treat immediately after taking one out of the refrigerator!


Check out some of my previous blog posts with this delicious flavor combination: Peanut Butter & Chocolate Marbled Cookies, Peanut Butter Cupcakes with Chocolate Frosting and Peanut Butter Cup Ice Cream.

Marbled Fudge


1/2 cup peanut butter

1 cup confectioners’ sugar

2 oz. cream cheese, softened

3 tbsp. unsalted butter, softened

1/2 tsp. pure vanilla extract

2/3 cup dark chocolate chips

1/3 cup heavy cream


1. Line a loaf pan with aluminum foil

2. In a large bowl beat together the peanut butter, sugar, cream cheese, butter and vanilla extract until well combined. Drop by teaspoonful into prepared loaf pan.

3. In a medium saucepan melt the chocolate with the heavy cream over medium heat, whisking until smooth. Pour it over the peanut butter mixture and refrigerate for at least four hours.

4. Remove from refrigerator and lift the fudge out of the pan and slice into 18 1-inch squares. If you find the fudge is still soft place in the freezer for a few minutes. Keep refrigerated.

Peanut Butter Cupcakes With Chocolate Frosting

While I do have a sweet tooth for desserts I have never been one to eat much candy. I have this idea that eating a cookie is a better sweet fix than a piece of candy, yes, they are both sweet, but, somehow that cookie is the “healthier” option in my mind – this coming from the girl who has never met a glass, bottle or can of Coca-Cola she didn’t like! Don’t get me wrong though, I do love the occasional truffle from Godiva, but, you definitely won’t find me eating a bag of Skittles. I swear I am not a candy snob or anything though… I just don’t particularly care for candies that can change the color of your tongue all shades of the rainbow. There is one candy though that I do have a sweet spot for – Reese’s. That can be a Reese’s Peanut Butter (any size or shape, but especially the Easter egg one’s) or Reese’s pieces. There is something about peanut butter and chocolate together that is oh so delicious! So how could you go wrong with a peanut butter cupcake with chocolate frosting!


To begin I sifted the together flour, salt and baking powder and set it aside.


I then creamed together softened butter, light brown sugar and vanilla extract.


Up next I added in smooth peanut butter to the butter mixture.


Once the peanut butter was incorporated I added in two eggs, one at a time.


And the final wet ingredient…milk.


And then I added in the flour mixture.


Per the directions I didn’t over-mix the batter and I must say this was one of the smoothest batters I have ever made for any cupcake or cake I have baked. I instantly knew this was going to be a perfectly textured cupcake – light and smooth. And I must admit, I couldn’t help it and I had to try the raw batter and it was the perfect peanut butter flavor.


After filling the cupcake liners with about 1/4 cup of batter I baked them in a 350 F preheated oven for 25 minutes.


I let them sit in the pan for a few minutes before removing the cupcakes and letting them cool completely on a wire rack.


While they cooled I made the frosting, which was super simple. I melted a 12oz. bag of semi-sweet chocolate chips in 1 1/3 cups of heavy cream over low heat.


I then cooled the melted chocolate in the refrigerator for about 40 minutes and then 15 minutes in the freezer so it could chill but not become too firm. I then whipped it until it was creamy and then spread it over each of the cupcakes.


These were absolutely delicious and I assume would go perfectly with a tall glass of cold milk – I am not much of a milk drinker. I prefer my milk with my daily bowl of oatmeal for breakfast.


I wish I could reference where I got the recipe from, but unfortunately I ripped it out of a magazine some time ago and have no clue which one.


Peanut Butter Cupcakes with Chocolate Frosting

Makes 12 Cupcakes


For Cupcakes:

1 1/4 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup light brown sugar

6 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

1/2 cup smooth peanut butter

1/2 cup whole milk

For Frosting:

1 12oz. bag semi-sweet chocolate chips

1 1/3 cup heavy cream


For Cupcakes:

Preheat oven to 350 F. Line 12 muffin cups with paper baking cups. In a large bowl, sift together the flour, baking powder and salt; set aside. In another bowl, beat the light brown sugar, unsalted butter and vanilla extract. Add in the peanut butter and beat until completely blended. Add the eggs, one at a time beating well after each addition. Add the milk. Slowly add the flour mixture and beat until mixture is combined; do not over-mix. Fill each muffin cup with about 1/4 cup of the batter. Bake 20-25 minutes, or until the cupcakes spring back when touched lightly. Let cool for at least 10 minutes before icing.

For Frosting:

In a saucepan over low heat stir the chocolate chips and heavy cream until the chocolate is completely melted and smooth. Transfer the mixture to a mixing bowl; refrigerate 1 hour, or until chilled throughout but now too firm. Beat the mixture until creamy, about 3 minutes. Spread about 1/4 cup of frosting over each cupcake. Garnish with peanut butter chips or peanut butter – filled candies, if desired.