mooth.
Frost cake with Chocolate-Peanut Butter Frosting.
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
rom burner.
Place the chocolate peanut butter in a small bowl
Combine pudding, sugar,
milk and margarine in a saucepan. Cook over
medium-high
heat,
stirring constantly until mixture comes to a full
boil.
Lower heat and boil slowly for 3 minutes, stirring
constantly.
Remove from heat and quickly stir in peanuts.
Beat
until
candy
thickens
(about 15 minutes).
Drop quickly
from
teaspoon
onto waxed paper forming clusters.
Makes about 24 clusters.
Melt peanut butter with butterscotch chips and chocolate chips with peanut butter in heavy saucepan, stirring constantly.
Fold in peanuts until well coated.
Drop by teaspoonfuls onto waxed paper-lined tray.
Chill in refrigerator until firm.
Store in airtight container in refrigerator.
Yield:
36 servings.
Combine peanut butter, butterscotch morsels and chocolate morsels in a heavy saucepan.
Place over low heat and cook, stirring constantly, until melted.
Stir in peanuts.
Combine peanut butter, butterscotch and chocolate morsels in a heavy saucepan.
Place over low heat and cook, stirring constantly, until melted.
Stir in peanuts.
Drop by rounded teaspoonful onto waxed paper.
Chill until firm, about 10 minutes.
Store in a covered container in refrigerator.
Yield:
about 4 dozen.
Mix in a 1 1/2-quart saucepan the pudding, sugar, milk and butter. Cook and stir to a full, all over boil.
Lower heat and keep stirring while mixture boils slowly 3 minutes.
Take off heat. Stir in all at once the peanuts.
Beat until candy starts to thicken. Drop by teaspoons onto waxed paper to form 24 clusters.
Put these items in crock pot in order listed.
Cook on low heat.
Do not bother for 1 1/2 hours.
Do not even stir.
After it has cooked for 1 1/2 hours, stir until mixed well.
Drop by teaspoonfuls onto waxed paper.
Let harden.
Makes about 90-100 clusters.
Line a cookie sheet with waxed paper.
In a heavy medium saucepan, melt together the semi-sweet chocolate pieces and confectioners coating over low heat, stirring constantly.
Cool the mixture slightly.
Stir in Spanish peanuts.
For each cluster, drop a rounded teaspoonful of mixture onto the prepared cookie sheet.
Chill 1 hour.
Cover and store in the refrigerator.
Makes about 24 clusters.
Combine peanut butter, butterscotch morsels and chocolate morsels in double boiler over low heat, stirring constantly, until melted.
Stir in peanuts.
Drop by rounded teaspoonfuls onto waxed paper. Chill until firm.
Store in a covered container in refrigerator.
Yield: 4 dozen.
Place chocolate morsels in a 4 cup glass measure.
Microwave on Medium (50% power) 2 1/2 minutes or until melted when stirred. Add peanut butter; microwave on High 30 seconds, or until mixture is smooth and creamy.
Stir in peanuts.
Drop by teaspoonfuls onto a cookie sheet lined with wax or parchment paper.
Chill until set.
Store between sheets of wax paper in closed container at room temperature.
Makes 20 pieces.
Melt chocolate and peanut butter together in double boiler. Pour mixture over marshmallows, peanuts and rice cereal.
Drop by teaspoons onto wax paper.
When firm, store airtight in cool place.
Combine pudding, sugar, milk and margarine into a saucepan. Cook over medium-high heat, stirring constantly until mixture comes to a full boil.
Lower heat and boil slowly for 3 minutes, stirring constantly.
Remove from heat and quickly stir in Planters peanuts.
Beat until candy thickens (about 15 minutes). Quickly drop from teaspoon onto waxed paper forming clusters. Makes about 24.
Refrigerate.
Combine morsels in 1 3/4-quart or larger microwave casserole and microwave at 50% power (covered) 4 to 6 minutes.
Stir and add peanut butter halfway through cooking time.
Stir in peanuts and drop by teaspoonfuls on waxed paper or into small paper cups. Refrigerate until set.
Combine peanut butter, butterscotch morsels and chocolate chips in a saucepan over low heat.
Cook until melted.
Stir in peanuts.
Drop by rounded teaspoonful onto waxed paper.
Chill until firm.
Store in refrigerator in covered
container.
Makes 4 dozen.
Mix all ingredients, except peanuts, in a heavy saucepan (1 1/2-quart).
Stir and bring to full boil.
Lower heat and keep stirring while mixture boils slowly for 3 minutes.
Take off heat; stir in all at once the peanuts.
Beat until candy starts to thicken.
Drop by spoonfuls onto wax paper.
Makes about 24 clusters.
Pecans may be substituted for peanuts.
Mix in 1 1/2-quart saucepan. Cook and stir to a full boil. Lower heat and keep stirring while mixture boils 3 minutes. Take off heat. Stir in 1 cup salted peanuts. Beat until candy starts to thicken. Drop from teaspoon onto waxed paper. Makes about 24 clusters.
f pan.
Melt white chocolate in a small heatproof bowl
Combine all nuts.
Cook over medium heat, stirring constantly, to full boil.
Lower heat and boil 3 minutes.
Remove from heat and add peanuts.
Beat until thickens (about 5 minutes).
Drop quickly by teaspoon on waxed paper to form clusters.
Makes 24.