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.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
br>Using electric mixer cream butter, sugar and brown sugar (and
/4 Cup of the peanut butter; beat this with mixer until
Preheat oven to 350.
Mix dry ingredients (other than choc chips).
Cream shortening, peanut butter, and sugars in seperate bowl.
Beat eggs and vanilla into shortening and sugar mix.
Add dry mix.
Blend chocolate chip in (is a bit tough but well worth it!).
Bake 11-13 minute.
Cook milk, sugars and butter together to soft ball stage (234\u00b0 to 238\u00b0, use candy thermometer).
Remove from heat, add peanut butter and beat well.
Add vanilla when temperature drops.
Pour into large, buttered cake pan.
Cut when cool.
This makes a lot, about 3 pounds or more.
nto small bowl.
Place peanut butter and butter into large bowl.
arge mixing bowl beat together butter, the 1/2 cup granulated
Combine sugars, butter, salt and milk in a heavy pan.
Cook to soft ball stage (234\u00b0 to 238\u00b0) not too high or it will burn. 238\u00b0 is better to insure a good set.
Add peanut butter, vanilla and marshmallows.
Remove from heat and pour into a buttered 9-inch pan.
You can put pecan halves on top of each piece.
Allow to set completely before cutting.
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
Stir confectioners' sugar, peanut butter, and butter together in a bowl using
ombine peanut butter, butter, vanilla and confectioners sugar. I used Reeses brand Peanut butter because
n large bowl, beat butter, sugar and peanut butter on medium speed until
In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.
n another small bowl, stir peanut butter and powdered sugar until completedly
In a medium bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, blend cream cheese, powdered sugar, vanilla, peanut butter, and chopped Reese's until combined.
Transfer mixture to plastic wrap and shape into a ball. Fold up sides and cover with plastic wrap.
Refrigerate until slightly firm, 1 hour.
Unwrap and place on a serving platter.
Place Reese's Pieces all over and let soften 20 minutes before serving.
Serve with graham crackers.
In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.
In a medium bowl knead peanut butter, margarine, vanilla and sugar, with your hands, until smooth dough is formed.
Shape into half-inch balls, place on tray lined with wax paper and freeze for at least one hour.
Melt chocolate in the microwave.
Use 20-second zaps and mix in between each zap until smooth.
Insert a toothpick into each peanut butter ball and dip ball into melted chocolate.
Return to wax paper and refreeze.
Store in airtight container and serve from frozen.