Almost No-Bake Chocolate Peanut Butter Pie

This pie has it all: cool and creamy peanut butter filling, a sweet chocolate graham cracker shell, and crunchy toppings! 

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Chocolate Peanut Butter Pie | A Nerd Cooks

We can all agree that chocolate and peanut butter are flavor soulmates, right? I’d be hard pressed to identify a more complementary flavor duo. And I bet you would be, too.

Chocolate and peanut butter come together in this cool, frozen pie. It’s fast and easy enough to make on short notice. Plus it requires almost no baking. Just pop the crust into the oven for ~12 minutes, and the rest is just mixing, freezing, drizzling, and you’re done!

Chocolate Peanut Butter Pie | A Nerd Cooks

But also! Pi Day is nearly upon us! You know, pi = 3.14 … March 14th … 3/14.

Not that I really need much of an excuse to make pie… but I made this in celebration of the day. May your Pi Day be filled with this and other tasty, tasty pies.

Chocolate Peanut Butter Pie | A Nerd Cooks

The recipe for this pie comes from Handle the Heat.

You’ll need (makes 1 pie):

For the crust – 

For the filling – 

For the topping – 

Preheat the oven to 325 degrees F. In the bowl of a food processor, pulse the graham crackers and sugar until finely ground. Add the butter and pulse until moistened. Alternately, put the graham crackers in a large zip top bag and pulverize them with a rolling pin. Pour the crumbs into a bowl, add the melted butter, and mix until combined.

Press the graham cracker crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake for about 12 minutes, or until fragrant. Cool the crust completely on a wire rack.

In a large bowl, use an electric hand mixer to beat the cream cheese, 3/4 cup powdered sugar, and peanut butter until it is light and fluffy.

In a separate bowl, use an electric hand mixer to whip the heavy cream until thick and light. Add the remaining 2 tbs powdered sugar and vanilla extract and continue to whip until stiff peaks form.

Gently fold the whipped cream into the peanut butter/cream cheese mixture. Pour it into the prepared pie shell and freeze for 3 hours. Drizzle the top with melted peanut butter and melted chocolate. Top with chopped mini Reese’s cups and peanut butter chips. Serve frozen or refrigerated.

Looking for more pies? Go sweet with Key Lime Pie or Peanut Butter and Chocolate Fudge Pie. Or maybe go savory and handheld with Butternut Squash, Kale, and Feta Hand Pies.

Chocolate Peanut Butter Pie | A Nerd Cooks


Turtle Brownies

Fudgy brownies, sweet and salty caramel, and crunchy pecans combine to make one delicious sweet treat.

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Turtle Brownies | A Nerd Cooks

There isn’t a whole lot to say here. I think that we can all agree that “turtle” anything is great. Slap some salted caramel, chocolate chips, crunchy pecans, and flaky sea salt on a brownie and you have a very delicious, very messy treat.

Want more brownies? Guinness Brownies with Caramel Fudge Frosting, Triple Chocolate Raspberry Brownies, and Double Chocolate Brownie Cupcakes all have you covered.

Turtle Brownies | A Nerd Cooks

You’ll need:

  • 1 batch Simple Fudge Brownies
  • 2 – 13 oz bags caramels, unwrapped
  • 1/3 cup heavy cream
  • 1/2 cup mini chocolate chips
  • 3/4 cup pecans, roughly chopped
  • sea salt (I cannot profess my love for Maldon sea salt strongly enough)

Make 1 batch of Simple Fudge Brownies. Or whatever brownie recipe you prefer. Just make sure that it’s in a 13×9-inch pan, or else you’ll need to cut down on the amount of caramel that you make.

While the brownies cool a bit, add the caramels and heavy cream to a medium, heavy-bottomed pot. Stir pretty continuously until the caramel is melted and smooth.

Pour the hot caramel over the brownies, smoothing into an even layer. Top with mini chocolate chips, chopped pecans, and sea salt.

Wait as long as you can manage for the caramel to cool and set up a bit. Cut into bars and eat!

Want more salted caramel and caramel-y applications? Salted Caramel Pretzel Chocolate Chip Cookies, Salted Dark Chocolate Dulce de Leche Blondies, and Salted Caramel Apple Pie Bars ought to do the trick!

Turtle Brownies | A Nerd Cooks

Pumpkin Chocolate Chip Blondies – Updated

I’ve said it before and I’ll say it again: Pumpkin and chocolate were meant to be together, especially in these pumpkin chocolate chip blondies!

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Pumpkin Chocolate Chip Blondies | A Nerd Cooks

When asked which recipe you would like to see next, and given the choice between these blondies and some buffalo chicken dip in informal polls on Facebook and Instagram, these blondies were the clear winner.

I can’t really blame you. Look at them.

And yes, I know that what is traditionally thought of as “pumpkin season” has come and gone. But I maintain that pumpkin should be consumed year-round. In addition to that, pumpkin and chocolate should be consumed together, year-round. Need more proof? Take a look at these Pumpkin Chocolate Chip Cookies, Pumpkin Chocolate Chip Oatmeal CookiesPumpkin Cheesecake with Bourbon Chocolate Sauce, and Pumpkin Chocolate Chip Muffins. I think you see what I’m talking about.

Pumpkin Chocolate Chip Blondies | A Nerd Cooks

I made these blondies for the first time going on 6 years ago and felt like they deserved a face lift. The original blog post can be found here.

You’ll need:

  • 2 1/3 cups all purpose flour
  • 2 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 egg
  • 2 tsp vanilla extract
  • 1-15 oz. can pumpkin puree
  • 2 cups white chocolate chips, plus a little more for topping the blondies
  • 1 cup semi-sweet chocolate chips, plus a little more for topping the blondies

Preheat the oven to 350 degrees F. Line a 13×9-inch baking pan with parchment paper, making sure to leave some overhang on the long sides. Spray the parchment paper with cooking spray. Set aside.

In a medium-sized bowl, whisk the flour, spices, baking soda, and salt to combine. Set aside.

In the bowl of a stand mixer, cream together the butter and sugars until smooth. Beat in the egg and vanilla extract until combined.  Next, add the pumpkin puree. The mixture will look kind of curdled, and that this is completely normal. You’re doing just fine.

Reduce the speed to low, and, little by little, add the dry ingredients. Next, add the chocolate chips and mix until they are distributed throughout the batter.

Pour the batter into the prepared pan in an even layer. Bake for 35-40 minutes, or until a toothpick, when inserted into the center, comes out clean.  Allow the blondies to cool, cut into squares, and enjoy!

Pumpkin Chocolate Chip Blondies | A Nerd Cooks

Most Popular Posts of 2017

Let’s revisit the most popular posts on A Nerd Cooks in 2017! This year’s list is a bit of a hodgepodge, though cocktails definitely dominated–4 out of 10 popular posts were boozy! Aside from the cocktails (and the cupcakes), your favorites look pretty healthyish. Good on you guys.

Now, let’s go to the list. Anything with an asterisk beside it was created in 2017.

  1. Dirty Coke Floats

Dirty Coke Floats | A Nerd Cooks

2. Broiled Grapefruit


3. Pressure Cooker Green Chicken Chili*

Pressure Cooker Green Chicken Chili | A Nerd Cooks

4. Watermelon Nectarine Caprese Salad

Watermelon Nectarine Caprese Salad | A Nerd Cooks

5. Sweet Potato Pecan Muffins*

Sweet Potato Pecan Muffins | A Nerd Cooks

6. Three Ingredient Slow Cooker Taco Chicken*

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks

7. Dark Chocolate Cupcakes with Raspberry Buttercream

Dark Chocolate Cupcakes with Raspberry Buttercream | A Nerd Cooks

8. Coconut Mojitos

Coconut Mojitos | A Nerd Cooks

9. Blood Orange Bourbon Sours

Blood Orange Bourbon Sours | A Nerd Cooks

10. The Grapefruit Crush

Grapefruit Crush | A Nerd Cooks

Did any of your favorites make the list? What are you interested in seeing in 2018? Comment, tweet at me, hit me up on Facebook, or heck, follow me on Instagram, and let me know what you’d like to see!

Have a safe and happy new year’s celebration, everyone!

Pumpkin Chocolate Chip Oatmeal Cookies

These cookies are chewy, sweet, and full of pumpkin and Fall spices.

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Chewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd Cooks

So, it’s been a minute.

I don’t think I’ve ever gone this long without posting something. I’m pretty sure I baked these cookies back in September… I even missed out on A Nerd Cooks’ birthday in August (the blog turned 6!!). In my defense, lots of things have been happening! To give you a little taste:

  • I/we have been doing a bit of traveling and have had friends and family visiting us.
  • I was promoted to Assistant Professor at Duke!
  • We bought a house!!

We moved in last weekend, and are so happy here already. I’ll likely share some photos of the kitchen at some point, because it is GORGEOUS. But only after the inside of the house stops looking like a tornado passed through.

Chewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd Cooks

As for the cookies? Well, they’re pretty fantastic. Unlike many pumpkin cookies (like these Pumpkin Chocolate Chip Cookies), these are chewy, not cakey. You have the oats and drained/blotted pumpkin (see instructions below) to thank for that. Beyond that, these cookies are full of pumpkin spice flavor as well as chocolate chips. Scroll a little further for the recipe!

Chewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd Cooks

This recipe comes from the blog Sally’s Baking Addiction.

You’ll need (yields 30-36 cookies):

  • 3/4 cup pumpkin puree
  • 2 cups + 1 tbs all-purpose flour
  • 1 tsp baking soda
  • 2 1/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp kosher salt
  • 1 1/2 cups old-fashioned oats
  • 1 cup unsalted butter, melted and cooled slightly
  • 3 tbs pure maple syrup
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips, plus more for pressing into the top

Start by preheating the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Line a medium-sized bowl with paper towels. Add the pumpkin puree to the lined bowl. Using the paper towels, squeeze a bit of the moisture out of the canned pumpkin. Check out Sally’s blog for a visual. Removing some of the moisture from the pumpkin helps produce a less cake-like cookie. Which is what we’re going for here.

In a medium-sized bowl, whisk the flour, baking soda, spices, salt, and oats together. Set this aside.

In another medium-sized bowl, whisk the melted butter, maple syrup, sugars, egg yolk, pumpkin, and vanilla extract together.

Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the chocolate chips.

Using a cookie scoop, scoop ~1.5 tbs-sized balls of dough onto the prepared baking sheets. Smoosh the dough balls down slightly. They don’t spread much on their own, so they need some help in this department. Bake for 12-13 minutes, or until lightly browned on the edges.

Remove the baking sheets from the oven. Press a few chocolate chips into the tops of the cookies while they are still warm. Allow the cookies to cool for 5 minutes on the baking sheets before removing them to a wire rack to finish cooling completely.

Chewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd CooksChewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd Cooks

Chewy Pumpkin Chocolate Chip Oatmeal Cookies | A Nerd Cooks



Kalimotxo Cocktail

Red table wine + cane sugar cola + a squeeze of lime juice = a refreshing, super easy cocktail.

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Kalimotxo Cocktail | A Nerd Cooks

I was flipping through a couple of cookbooks earlier this month and came across this recipe again. It’s the Kalimotxo cocktail. The Internet tells me that the Kalimotxo is popular in the Basque region of Spain. So, there you go. There’s that.

AND! A Kalimotxo is composed of… wait for it… red wine and soda! I know that this combination may sound strange, but trust me!

Kalimotxo Cocktail | A Nerd Cooks

I’m telling you, this drink is like sangria, but perfect for lazy people. Two ingredients (three if you count the lime juice) poured in a glass over ice and you’re done.

Because the ingredient list is so short, you really want to make sure that you’re using the correct ingredients. For the wine, you don’t need to use anything fancy. A cheap to moderately priced red table wine (I used a Rioja) will suffice. But for the soda, make sure you grab something that is made with cane sugar and not high fructose corn syrup. Have you ever had the Coke that’s made in Mexico (affectionately called MexiCoke)? It tastes SO much better than the stuff that’s made in the U.S. I’d go for that. It’s pretty widely available in regular grocery stores.

Kalimotxo Cocktail | A Nerd Cooks

This recipe comes from the cookbook Over Easy: Sweet and Savory Recipes for Leisurely Days, by Joy Wilson (aka Joy the Baker).

You’ll need:

  • Red table wine (I used an inexpensive Rioja)
  • Cane sugar soda (I used MexiCoke)
  • lime wedges, for juice and garnish
Kalimotxo Cocktail | A Nerd Cooks

Over ice, fill a glass half full with wine. Top with soda and squeeze a lime wedge. Garnish with another lime wedge if desired. Sip and enjoy!


Strawberry Crumb Bars

Summer’s almost over, but that doesn’t mean you can’t still enjoy a sweet strawberry crumble bar!

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Strawberry Crumb Bars | A Nerd Cooks

So, yes. It’s been a while. I’ll save you the excuses. Let’s just cut straight to the food!

It’s not too late for strawberries, is it? I hope not, because these bars are tasty. The crumb is buttery and lightly sweet. Cinnamon plays surprisingly well with strawberries (check out this Strawberry Crisp for another excellent example). The filling is sweet, but not too sweet thanks to lemon zest and juice. Strawberry Crumb Bars | A Nerd Cooks

This recipe is based on the Cranberry Crumb Bars with Mulling Spices from The Smitten Kitchen Cookbook.

You’ll need:

For the crumb –

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 sticks butter, chilled and cut into cubes
  • 1 large egg

For the filling – 

  • 1/2 tsp freshly grated lemon zest
  • 1 1/2 tbs lemon juice
  • 2 cups fresh strawberries, hulled and sliced
  • 13 oz. strawberry preserves
  • 1/2 cup granulated sugar
  • 1 tbs cornstarch

Preheat the oven to 375 degrees F.  Line the bottom of a 9×13-inch baking dish with parchment paper.  Butter the sides and parchment, or spray with cooking spray, and set aside.

In the bowl of a food processor, add the flour, sugar, salt, baking powder, and cinnamon.  Pulse a couple of times until everything is combined.  Add the butter and egg to the flour mixture.  Pulse until it resembles a coarse meal.

Taking half of the crumb mixture, pat it into the bottom of your prepared pan.  It will be on the thin side.

Rinse the food processor.  In the same bowl, add the filling ingredients and pulse briefly.  Do this until the berries are coarsely chopped but not puréed.  Spread this mixture evenly over the crumb base.

Sprinkle the remaining crumb mixture evenly over top of the strawberry layer.

Bake for 30-35 minutes, or until the crumbs on top are lightly browned.  Allow it to cool completely before cutting it into squares.

Strawberry Crumb Bars | A Nerd Cooks

Strawberry Crumb Bars | A Nerd Cooks