• Harvey's Peanut Butter Cookies

    Harvey's Peanut Butter Cookies

    A new twist on an old favorite!

    About 24 Cookies

    Prep Time
    15 Minutes + baking time


    • 1-11 oz tub Harvey's Butter Rum Batter, softened
    • 2 large eggs
    • 1/2 tsp. vanilla
    • 1 cup peanut butter
    • 1 3/4 cups flour (sift before measuring)
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt


    1. Preheat oven to 375 degrees.
    2. Combine Harvey's Butter Rum Batter, eggs and peanut butter, mix until combined.
    3. Add vanilla.
    4. Combine dry ingredients and add to above mixture to make dough.
    5. Roll dough into balls and place on cookie sheet that has been sprayed with baking spray.
    6. Press balls flat with fork.
    7. Bake about 10-12 minutes or until edges start to lightly brown.
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  • Harvey's Apple Squares

    Harvey's Apple Squares

    Harvey's Butter Rum Batter makes the perfect base for these quick and easy dessert squares. 

    16 Squares

    Prep Time
    45 Minutes


    • 11 oz Harvey's Butter Rum Batter
    • 1 large egg
    • 1 1/4 cup flour
    • 1 tsp.baking powder
    • 1 cup apples-peeled, cored and chopped
    • 1 cup walnuts, chopped
    • Powdered sugar (optional)


    1. Preheat oven to 350 degrees.
    2. In medium saucepan melt Harvey's Butter Rum Batter.
    3. Remove saucepan from heat, let cool slightly and stir in egg.
    4. Add remaining ingredients.
    5. Spread into greased & floured 8-9" square pan.
    6. Bake approximately 35 minutes or until toothpick inserted in middle comes out clean.
    7. Let cool slightly and remove from pan. 
    8. Sprinkle with powdered sugar and cut into squares. 

    Serving Idea
    Serve bars warm with vanilla ice cream and Harvey's caramel sauce.





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  • Harvey's Caramel Sauce

    Harvey's Caramel Sauce

    Use over ice cream, drizzle over cake, pie or crepes, this rich sauce can be put together and ready in minutes.

    Makes 3/4 cup sauce

    Prep Time
    5 Minutes


    • 1/2 cup Harvey's Butter Rum Batter
    • 1/4 cup heavy cream


    1. In small saucepan over medium heat, melt Harvey's.
    2. Stir in cream and cook until starts to thicken (about 2-3 minutes).
    3. Drizzle over your favorite dessert.
    4. Refrigerate leftover sauce in a covered jar for up to 3 weeks. 
    5. Can be reheated.
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  • Harvey's Peanut Butter Pie

    Harvey's Peanut Butter Pie

    This rich and creamy pie combines two great tastes-Harvey's and peanut butter. It is made with a chocolate cookie crust and we like to garnish it with freshly whipped cream and chocolate shavings for a truly decadent treat.


    Prep Time
    45 minutes plus refrigeration time 6 hours

    Ingredients - Crust

    • 1 1/4 cup chocolate cookie crumbs (about 20 sandwich cookies)
    • 3 Tbsp. butter
    • 2 Tbsp. Harvey's Butter Rum Batter

    Ingredients - Filling

    • 1 cup Harvey's Butter Rum Batter, softened
    • 6 oz. cream cheese, softened
    • 1 cup creamy peanut butter
    • 1 tsp. vanilla extract
    • 1/2 tsp. rum extract
    • 2 cups, heavy cream, whipped

    Optional:  sweetened whipped cream and chocolate shavings or cookie crumbs for garnish. 


    1. Melt the 3 Tbsp. butter and 2 Tbsp. Harvey's together.
    2. Stir in cookie crumbs and press into a 9-10" pie plate.
    3. Bake crust at 375 degrees for 7 minutes.  Cool.
    4. In a large mixing bowl beat together remaining Harvey's, cream cheese, peanut butter, vanilla and rum extract until smooth.
    5. Beat in 1/3 of the whipped cream until blended.
    6. Fold in remaining cream and spoon into prepared crust.
    7. Refrigerate for several hours or overnight.
    8. Garnish with additional sweetened whipped cream and chocolate shavings if desired.
    9. Pie can be frozen and thawed for future use. 




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  • Harvey's Spiced Nuts

    Harvey's Spiced Nuts

    A great snack or to use in a salad or as a topping.  These are always a favorite!

    Approximately 2 1/4 lbs.


    • 1 11 oz. tub Harvey's Butter Rum Batter
    • 1 1/2 lbs. pecans, toasted


    1. In large skillet over medium heat, melt Harvey's Butter Rum Batter and allow to bubble 1-2 minutes.
    2. Remove skillet from heat and stir in toasted pecans.
    3. Turn out onto a baking sheet.
    4. Break nuts apart while still warm.
    5. When cool, store in airtight container.

    Add 1/4 tsp. cayenne pepper to batter before stirring in the nuts.  Finish with Kosher salt when nuts are still warm.


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