Melt Hershey bars.
Melt peanut butter bars.
Melt more Hershey chocolate bars.
Cut down cupcake liners to 1-inch deep and place in cupcake pan.
Use equal amounts of both Hershey chocolate bars and peanut butter bars. Let each layer set for 1/2 hour.
br>Stir in flour, melted butter, Choco Bake, vanilla extract and
Combine about half the flour, brown sugar, peanut butter, shortening, egg, milk, vanilla and baking soda.
Beat with mixer on medium to high until thoroughly combined.
Beat in remaining flour.
Stir in oats.
Spread batter into an ungreased 8 x 8 x 2-inch pan.
egrees F (200 degrees C). Butter a 9x13-inch baking pan
Mix first five ingredients and put in a 9x13 inch glass pan.
Microwave 3 1/2- 4 minutes on high, turning every minute or bake for 15 minutes at 350F in the oven.
Allow to cool.
Melt peanut butter and chocolate chips together in the microwave, and spread the mixture on top of the oatmeal.
Refrigerate.
Cut into bars.
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.
owl combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
In large mixing bowl, stir together flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture, stirring just until combined.
Stir in chocolate chips. Pour batter into two greased 8 x 4 x 2-inch loaf pans.
Bake at 350\u00b0 for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes.
Remove from pans; cool thoroughly on a wire rack.
Frost with Peanut Butter Frosting.
Combine 2/3 cup peanut butter with remaining ingredients except chips in order given; mix well.
Press into 10 x 15-inch pan.
Bake at 350\u00b0 for 20 to 25 minutes or until lightly browned; cool.
Grease a 10x15-inch jelly roll pan.
Mix confectioners' sugar, peanut butter, margarine, brown sugar, and vanilla together in a bowl. Press peanut butter mixture into the prepared pan.
Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Pour melted chocolate evenly over the peanut butter layer. Let buckeye bars cool completely before cutting into squares.
br>Place 3/4 cup butter and chocolate in medium heatproof
owl of a mixer, cream butter, peanut butter, and both sugars and vanilla
/4 cup melted butter, powdered sugar, peanut butter and vanilla extract together
Place the peanut butter and butter in a medium saucepan on
n a large saucepan, melt butter and peanut butter together. Mix well. Remove
owl, beat butter and 1/2 cup of peanut butter until well combined
Preheat oven to 350 degrees (325 for glass pan).
In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter.
Top evenly with the coconut, then sweetened condensed milk.
Bake for 25 to 30 minutes or until lightly browned.
In small saucepan over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes, then chill. Cut into bars.
Store cookie bars loosely covered at room temperature.
Melt the first two ingredients in microwave.
Add the sugar and mix.
Pat into 9 x 13\" pan.
Melt chocolate and 1/2 cup peanut butter together.
Place over bottom layer.
Refrigerate and cut into squares.
Cream the butter, brown sugar, and sugar in
rocess with the mini Butterfinger bars, crushing them as finely as