Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
Toast the two slices of bread, right after it pops out of the toaster, top one side of toast with the grated dark chocolate. On the other toast add peanut butter. Layer banana slices on top of peanut butter, then add jam preserves on top of bananas. Put both slices together and enjoy the best peanut butter sandwich ever! You can add more or less of the ingredients, according to taste.
Great for Breakfast or whenever you want a great snack. This is my son's favorite sandwich.
Make pudding according to package directions, in mixing bowl using rotary beater.
Put peanut brittle in plastic bag; then gently hit with rolling pin to crush brittle.
Alternate layers of pudding and crushed peanut brittle in each of 4 dishes.
Sprinkle some crushed peanut brittle on top of each.
Top with dollop of whipped cream or topping.
Serve immediately or refrigerate until serving time.
Makes 6 servings.
Let ice cream soften so it can be stirred.
Break up peanut brittle with a rolling pin.
Mix peanut brittle into ice cream and refreeze.
Serve and enjoy!
Beat egg yolks with brown sugar. Add to scalded milk. Cook until it's thick. Dissolve gelatin in cup of water. Add to mixture while hot. Cook until starting to set and add beaten egg whites which have 2 tablespoons of sugar. Add cup of whipping cream, crushed peanut brittle and vanilla. Pour into the baked pie shell and serve with whipped cream with brittle in it.
Combine peanut butter
and
butter
and
mix.
Then add sugar and cream well.
Add
egg and vanilla.
Then add all the rest of the dry
ingredients,
sifting
flour, soda and baking powder together.
Mix well.
Shape in roll about 1 1/2 inch in diameter. Cool
in
icebox.
When
cool,
cut 1/4-inch thick. Place on cookie sheet.
Put\ton
top of each cookie 1 teaspoon of peanut brittle.
Bake at 400\u00b0.
Mix ice cream and peanut brittle.
Pour into crust and freeze 6 hours or more.
Add peanut brittle, vanilla and sugar to whipped cream; toss gently.
Place into mold and freeze.
Remove peanut brittle bag from box and put a couple of small holes in it, then wrap it in a kitchen towel and with a butcher knife handle, pound candy until it is in very small pieces, turning bag. Dump Cool Whip and candy pieces in a large bowl and mix well. Put this mixture into your pie crust and cover with plastic lid that came with the crust. Let chill at least 24 hours before serving. Serve topped with whipped cream. Yum, yum.
Set oven to 375 degrees.
Grease a baking sheet.
In a bowl, cream the butter and sugars until smooth.
Add eggs, beating well; beat in vanilla.
Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture, and mix well.
Stir in the vanilla chips, nuts and peanut brittle.
Drop by tablespoonfuls 2-in apart on greased baking sheets.
Bake for 10-12 mins, or until golden brown.
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
Stir.
Pour mixture onto greased cookie sheet.
Let harden and break up.
It's better to overcook this a little than to undercook it.
With practice, you will learn to cook this peanut brittle to perfection.
Store in covered container.
Preheat oven to 325\u00b0F.
Place peanut brittle between 2 sheets of waxed paper , and crush with a rolling pin. Combine shredded coconut with 1/2 cup of crushed peanut brittle and melted butter.
Press into 9-inch pie plate.
Bake in 325\u00b0F oven for 15 minutes or until lightly browned. Cool.
Spoon ice cream evenly into pie crust.
Spread fudge topping over ice cream and sprinkle with remaining coconut and the remaining crushed peanut brittle. Freeze.
Reserve some chopped peanut brittle for decoration.
Mix remaining brittle with the ice
br>Beat together the butter, peanut butter, and sugar until light
medium bowl. Break apart peanut brittle into a food processor. Pulse
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 350 degrees. Butter and flour a 13 x 9 inch baking pan.
Melt butter, peanut butter, and chocolate in a 3-qt heavy saucepan over low heat, stirring until smooth.
Remove from heat and cool. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time.
Whisk together flour and salt, then whisk into chocolate mixture.
Spread in pan. Bake 25 minutes. Sprinkle with brittle. Bake another 5 minutes. Cool completely.
elted.
dip half of peanut brittle pieces halfway into chocolate mixture
ix until combined. Add the peanut butter and mix until incorporated