Heat oven to 375\u00b0.
Stir peanut butter bar mix, margarine, water and egg together thoroughly in a medium bowl.
Drop by spoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes, until light golden brown.
Cool completely on wire rack.
Squeeze packet of frosting about 10 seconds and frost each cookie with packet of frosting.
Makes 2 dozen 2 1/2-inch cookies.
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 Greek yogurt and peanut butter in a bowl and whip together until smooth. Top with protein bar pieces and strawberries.
double boiler, warm the peanut butter and honey to a
Put oatmeal in a blender, pulse several times, until it resembles a course flour.
In a bowl, mix peanut butter, honey, protein powder, and oatmeal.
Press into a 8x8 pan.
Chill overnight.
Cut into 9 pieces and wrap in plastic wrap.
heat flour, all-purpose flour, chocolate chips, protein powder, sugar, cocoa powder
arge bowl.
Combine the peanut butter and brown rice syrup
Mix ingredients in a large bowl. Pour into non-stick cake pan. Bake at 300o F for 25 minutes or until firm. Let cool slightly before cutting.
We have made these into 8 small bars, but you could easily make into 4 larger ones, with double the protein (e.g., 23 g protein per bar).
If you don't want the fat replace the oil with unsweetened applesauce. It will taste just as good and still retain the moist but firm texture.
ool.
Melt the dark chocolate in double boiler, then let
Add peanut butter to a mixing bowl.
Add protein powder, 1 scoop at a time, stirring well after each scoop until dough is formed.
Roll dough into balls.
Freeze overnight.
Optional Additions: Dried fruit (raisins, cranberries, or cherries), spices (cinnamon or nutmeg), oatmeal, chopped nuts (pecans, walnuts, almonds).
Melt paraffin wax; add chocolate and Hershey bar.
Soften butter until creamy.
Add peanut butter; mix until creamy.
Add marshmellow and sugar.
Mix with hands and shape.
Dip formed eggs into chocolate.
Place on cookie sheet; freeze overnight.
Makes about 42 eggs.
Mix cream cheese and peanut butter.
Beat with mixer until fluffy. Stir in powdered sugar and Cool Whip.
Pour into graham cracker crusts.
Shave a little of the chocolate or Hershey bar on top for decoration. Cover and place in freezer.
Remove from freezer about 45 minutes before serving.
f pan.
Melt white chocolate in a small heatproof bowl
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.
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.
n large mixer bowl, beat peanut butter and butter until smooth
Blend all the ingredients together in a blender.
Divide the peanut butter mixture into round muffin tins, filling about 3/4 full. Place filled muffin tin in freezer and let freeze for about an hour or until firm.
Melt 2 sticks of margarine in microwave or on top of stove. Add to graham cracker crumbs, confectioners sugar and peanut butter.
Pat mixture in a 13 x 9-inch pan.