11 Ways to Eat Peanut Butter for Dessert on National Peanut Butter Lovers Day

This flaky candy, from Nicole Haley of Mirracole Morsels, combines layers of crisp caramel, creamy peanut butter and crunchy peanuts. Incredibly, it takes just 20 minutes to make and the only special equipment you need is a heatproof candy thermometer. Be sure to buy the freshest, highest-quality peanut butter and peanuts you can find.

This delicious whipped cream-topped peanut butter pie offers the perfect balance of sweet and salty flavors.

Any chocolate and peanut butter lover will adore this elegant dessert from pastry chef Rachel Lansang-Hidalgo. Lansang-Hidalgo tops a rich milk-chocolate mousse with a roasted-peanut cream and addictively crunchy cornflakes mixed with peanut butter, milk chocolate and peanuts.

Crunchy natural peanut butter gives these crisp and buttery cookies a deeply peanutty taste, but any peanut butter will work well in this recipe.

Moon pies are classic Southern cookies filled with marshmallow and coated with chocolate. Rebekah Turshen, the pastry chef at Nashville's City House, models hers on the classic, but also on the excellently named Goo-Goo Clusters, a peanut candy invented in Nashville in 1912. She spreads crispy sugar cookies with chocolate and peanut butter, then sandwiches them around a marshmallow filling.

These healthy peanut butter-chocolate treats are naturally gluten-free. For a vegan version, swap in maple syrup in place of honey.

In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.

Use a fairly bitter dark chocolate to balance out the sweet, creamy peanut butter ganache filling and the tangy raspberry jam.

This incredibly chocolaty and creamy quick-bake peanut butter pie is Vitaly Paley's grown-up version of a Reese's Peanut Butter Cup.

Rice Krispies Gluten Free cereal, made with brown rice instead of white, is the secret to Elisabeth Prueitt’s crisp and chewy sweets.

Grace Parisi's crumbly, ultra-peanuty cookies require only four ingredients: puffed-corn cereal, peanut butter cups, peanut butter and chocolate sprinkles. The powdery texture of the ground cereal prevents the cookies from feeling sticky.