Simple, blend (electric mixer is best with peanut butter) all ingredients together. Even better when chilled slightly.
Place 1 piece of bread on your left and the other piece on your right. Spread a generous amount of peanut butter on the left piece, being sure to cover the bread completely. Spread grape jelly on the right piece, also being sure to cover the bread completely (Spun honey may be used as a substitute for jelly). Take the left piece and place directly on top of the right piece, being sure that the crusts line up exactly. Press together lightly, just until the peanut butter begins to ooze out. Best eaten with glass of milk.
While baking crust, prepare the peanut butter mixture.
With fork
Bars:
Preheat oven to 350 degrees.
Grease jellyroll pan.
Cream eggs, shortening, peanut butter, brown sugar and sugar.
Combine eggs, vanilla and water.
Add liquids to creamed mixture.
Mix remaining dry ingredients together and add them to creamed mixture. Beat.
Bake for 10 minutes and turn pan and bake another 10 minutes. May require an additional 5 minutes or so.
Cool before frosting.
Frosting:
Combine peanut butter, powdered sugar and milk.
Beat until smooth and creamy.
Stir margarine, sugar and milk in heavy 2 1/2 to 3-quart saucepan; bring to a full boil, stirring constantly.
Boil for 5 minutes over medium heat, stirring constantly to prevent scorching.
Remove from heat.
Gradually stir in peanut butter chips until melted.
Add Marshmallow Creme, nuts and vanilla.
Mix until well blended.
Pour into a 13 x 9-inch greased pan.
Cool. When firm, cut into squares.
Makes about 3 pounds.
Combine butter, peanut butter, sugars, vanilla and egg, beating with an electric mixer until fluffy and light.
Stir together the dry ingredients and add to butter mixture using a wooden spoon, blending thoroughly.
Shape into one inch balls and place about 2 inches apart on a baking sheet.
Flatten lightly with fork tines in a criss-cross pattern.
Bake at 325\u00b0 for about 12 minutes until lightly browned.
Makes about 4 dozen.
Cream peanut butter and butter.
Add sugar and vanilla and mix well.
Form into 1 inch balls and refrigerate.
Melt chocolate chips with parafin wax in a double boiler.
Dip balls into chocolate with a toothpick about 3/4 of the way covered.
Place chocolate side down on waxed paper.
Let set at room temperature or refrigerate.
repared cups. Spoon 1 tablespoons peanut butter into centre of batter
wo thread consistency
Add peanut butter, essence and salt.
Mix peanut butter and powdered sugar until crumbs form. Spread on bottom of pie crust, save a small amount to sprinkle on top of the pie.
Prepare pudding with 1-3/4 cups milk.
Pour in pie shell on top of peanut butter mixture.
Let set a few minutes. Put cool whip on top of pudding and sprinkle remaining crumbs on top.
Refrigerate.
Preheat oven to 350\u00b0. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
In large bowl, with electric mixer on medium speed, beat Spread and Skippy (R) Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.
Preheat oven to 350\u00b0.
In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
In large bowl, with electric mixer on medium speed, beat Spread and Skippy Creamy Peanut Butter until smooth.
Beat in sugars, then eggs and vanilla until blended.
Beat in flour mixture just until blended, then stir in chocolate.
On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
Bake 13 minutes or until golden.
Remove cookies to wire rack and cool completely.
Preheat oven to 375\u00b0F.
In large bowl, beat sweetened condensed milk and peanut butter until smooth.
Add biscuit mix and vanilla; mix well.
Shape into 1-inch balls.
Roll in sugar.
Place 2 inches apart on ungreased cookie sheets.
Flatten with fork.
Bake 8 to 10 minutes or until golden brown.
Cool.
Store tightly covered at room temperature or freeze for future use.
For chocolate peanut butter cookies, add 1/4 cup cocoa and a dusting of cinnamon to the batter.
Heat Oil in saucepan over medium-low heat.
Saute shallot in oil 2 minutes, or until beginning to soften.
Add garlic and red pepper flakes, and saute 1 minute (until fragrant).
Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth and bring to a boil.
Simmer about 5 minutes.
stir in lime juice.
This can be served hot or at room temperature.
Enjoy!
In a heavy saucepan, combine sugar and evaporated milk.
Bring to a full boil over medium heat, stirring constantly, until it forms a ball in cold water.
Remove from heat.
Add peanut butter, stirring until melted.
Add marshmallow cream.
Beat until well blended.
Add nuts if you wish.
Spread in a buttered 13 x 9 x 2-inch pan.
Cool.
In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.
Mix sugar, corn syrup, milk and water.
Boil until mixture forms soft ball.
Remove from heat and add peanut butter, but do not stir.
Cool until bottom of pan is barely warm (this is important).
Cook first 3 ingredients to a soft ball stage. Add remaining ingredients. Blend.
Do not overblend. Pour into a 9-inch square pan and cool. Best ever peanut butter fudge!
ugar, brown sugar, and the peanut butter. Cream well.
Add
Grease 9X13 cake pan.
Mix sugar, evaporated milk, and butter in pan.
Stir constantly over medium heat.
Bring to a full boil and stir for 4 more minutes, or until a candy thermometer reads between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from stove and stir in peanut butter, vanilla, and marshmallow cream.
Spread evenly into pan and chill in fridge until firm.
Enjoy!