an.
Beat cake mix, peanut butter, eggs, and 2 2/3
ixing bowl beat together oil, peanut butter, eggs, vanilla extract, and butterscotch
mpty coconut from package onto a plate (for dipping).
Spread peanut butter
Preheat oven to 325\u00b0.
Place 50 (1 1/2-inch) paper baking cups on cookie sheet.
In a medium size mixing bowl, combine the peanut butter, sugar and egg; stir until well blended.
Press 1 1/2 teaspoons of mixture into each baking cup.
In small bowl, combine milk and coconut; mix.
Put 1 teaspoon of the peanut mixture. Bake for 20 minutes.
Cool on wire rack.
Cream together peanut butter, butter and sugar.
Beat in eggs and vanilla; mix well.
Stir in flour, baking powder and salt. Add coconut.
Spread in greased 11 x 7 1/2 x 1 to 1 1/2-inch baking pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool; cut into bars.
Grease 11 x 7 x 1 1/2-inch baking pan.
Sift together flour, baking powder and salt.
Mix oleo, peanut butter and sugar until blended.
Stir in eggs and vanilla, mixing well.
Stir in flour mixture, then coconut.
Spread evenly in prepared pan.
Bake in 350\u00b0 oven 25 to 30 minutes or until top springs back when touched lightly.
Cut into 2 1/2 x 3/4-inch bars.
If desired, roll in confectioners sugar while warm.
Makes 32.
In a bowl, combine first 3 ingredients; cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13 x 9 x
2 inch baking pan. Bake at 350\u00b0 for 10 minutes. Meanwhile, in a saucepan, heat milk, vanilla, 1 cup chocolate chips, stirring until smooth. Pour over crust. Sprinkle with nuts, coconut, peanut butter chips and remaining chocolate chips. Press down firmly. Bake for 18-20 minutes. Yields 3 dozen.
Combine 1/2 cup cornflakes, coconut, peanut butter and honey, mix thoroughly.
Measure out 2 tablespoon portions, shape into balls.
Roll in remaining corn flake crumbs.
Place on a plate.
Chill until firm.
Store in a cover container in refrigerator.
Mix butter, graham crackers, coconut, peanut butter and powdered sugar.
Chill for 2 hours.
Roll into balls and chill again for 2 hours.
Mix 1/2 cup corn flakes, coconut, peanut butter and honey together.
Shape into small balls and roll them in the remaining cornflakes. These cookies can be put in the fridge to firm up. They also freeze well.
Mix sugar and syrup; bring to a full boil.
Add coconut, peanut butter and enough cereal to make balls.
Grease hands with butter and shape into balls about the size of a walnut.
Chill.
Mix together confectioners sugar, coconut, peanut butter, margarine and graham cracker crumbs.
Form into 1-inch balls and put in refrigerator for 10 minutes.
Add sugar to crumbs. Blend in melted oleo, coconut, peanut butter and nuts.
Mix well with your hands.
Shape into firmly packed balls.
Dip into chocolate mixture (melted chocolate bits and paraffin).
Put on cookie sheet covered with foil or waxed paper to harden.
Makes 75 walnut size balls.
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.
Line a baking sheet with parchment. Place the peanut butter, raisins, cranberries and coconut into a bowl. Stir well to combine, then form into 12 balls.
Melt the chocolate in a medium bowl over a small saucepan of gently simmering water.
Gently drop peanut butter balls into the melted chocolate, stir with a fork to coat. Remove with a fork and allow excess chocolate to drip off.
Place on the tray, sprinkle with coconut, and refrigerate for 10-15 mins, or until the chocolate has set.
Stir in oats, coconut and sugar.
Combine peanut butter, butter and honey in
in. Mix with the melted butter then press firmly onto the
Mix throughly 1 cup of powdeed sugar, peanut butter, Rice Krispies melted butter.and vanilla.
Batter will be stiff.
Form into balls.
Mix 1 cup of powdered sugar and canned milk.
Roll balls in powdered sugar and canned milk mixture.
Then roll in shredded coconut.
Refrigerate.
Melt the butter; mix in the finely ground grahams, nuts, coconut, powdered sugar
r two knives, cut in butter until mixture resembles coarse meal