Melt the butter; mix in the finely ground
Measure peanut butter into a bowl.
Heat peanut butter in microwave for 20 seconds
bowl.
Beat butter, creamy peanut butter, and crunchy peanut butter together in a large
iners.
Beat the crunchy peanut butter, bacon grease, and butter with an electric
rap.
Add remaining sugar, butter, extracts, and enough cream to
nd two tablespoons of the crunchy peanut butter. Blend until smooth. Add remaining
Preheat oven to 350.
Grease a 9x13-inch pan.
Mix first four ingredients.
Spread mixture into pan.
Bake for 20-25 minutes or until puffed and light golden brown.
Cool completely.
In a small bowl, combine: 1/2 cup crunchy peanut butter, 1 (16 oz) can Pillsbury Creamy Supreme Chocolate Fudge Frosting. Spread on cooled bars.
Top with: 1/2 cup chopped peanuts and 1 cup milk chocolate chips.
ranulated and brown sugars, and crunchy peanut butter. Beat at medium speed with
Melt butter.
Remove from heat and mix in large bowl, melted butter, milk, sugar and peanut butter.
Roll into small balls and place on cookie sheet.
Chill for 30 minutes.
Combine the first three ingredients in a pot.
Bring to a boil and boil 6 minutes.
Then add chocolate morsels.
Remove from heat and add vanilla and peanut butter.
Pour in a long greased pan and refrigerate until firm.
Cut into small pieces.
large bowl.
Add peanut butter. Mix until thoroughly combined.
Mix first 6 ingredients together and then form into balls the size of walnuts (3/4-inch).
Chill overnight.
After chilling, place chocolate chips and paraffin wax in double boiler and melt together.
Remove peanut butter balls from fridge and dip each one in chocolate.
Place coated balls on waxed paper to harden.
When finished, it's best to store them in sealed container in refrigerator with wax paper between layers.
Makes about 90 delicious balls that melt in your mouth.
rown sugar, corn syrup and crunchy peanut butter.
Cook and stir over
Cook noodles in boiling water for 3-4 minutes until just tender.
Drain well and toss with sesame oil to stop the noodles sticking together.
Blend the peanut butter, ginger, soy sauce and water togetherto make a creamy dressing.
Mix the noodles with the peanut butter dressing.
Scatter the peanuts over the top and serve.
Bring sugar, milk and butter to full boil and boil for 1 minute only.
Remove from heat and add vanilla and crunchy peanut butter. Stir until melted.
Add salt and oatmeal.
Drop from spoon on waxed paper to cool.
Shape with fork.
In a medium size saucepan, bring to boil the sugar, butter, cocoa, milk and vanilla.
Bring to boil 1 minute, then add 1/2 cup crunchy peanut butter and stir in.
Then stir in oatmeal and cook 1 minute.
Pour into pan and let cool until firm.
Cut into squares.
Melt margarine and crunchy peanut butter over low heat.
Add powdered sugar and stir well.
Pour into medium, buttered baking dish (7 1/2 x 12-inch).
Spread and cool.
Combine peanut butter, margarine and confectioners sugar. Blend well.
Add cereal and blend into peanut butter mixture. Form in 3/4-inch balls and dip in melted chocolate.
Makes about 75 balls.
Microwave crunchy peanut butter and butterscotch morsels until melted (approx 1 min).
Watch closely so it doesn't burn. Mixture will be lumpy because of the peanuts in the peanut butter. Pour over Rice Krispies in a large bowl.
Mix and toss until cereal is coated. Pour into 9x13 pan lightly greased.
Cut when cooled.
Spread corn flakes and nuts on cookie sheet.
Mix the sugar, syrup and salt in a pot; bring to a boil.
Boil for 30 seconds (only).
Add crunchy peanut butter and vanilla.
Work fast.
Pour over corn flakes and nuts.
Butter hands and roll into small balls.