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.
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.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
In a bowl combine the peanut butter with confectioners sugar and graham
n the meantime, melt butter and peanut butter together over low heat, until
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.
Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
Preheat oven to 350\u00b0.
Combine milk, peanut butter, egg and vanilla.
Beat until smooth.
Add biscuit mix and mix well. Chill 1 hour.
Shape into 1-inch balls.
Roll in sugar.
Place 2 inches apart on ungreased baking sheet.
Flatten with fork.
Bake 6 to 8 minutes or until lightly brown.
You can make Peanut Blossoms from this recipe.
Follow directions as directed except do not flatten.
Bake as directed.
Press a solid milk chocolate candy drop in center immediately after baking.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Melt chocolate and shortening over warm water (turn fire off before adding chocolate) in double boiler.
Add the peanut butter. Stir well.
Pour into a 9-inch wax paper lined dish. Cut when cool.
May use dark, white or butterscotch coating chocolate for this recipe.
Mix graham cracker
crumbs, 1 cup peanut butter, margarine and
vanilla
together.
Then add powdered sugar and mix well. Pat into a jelly roll pan.
In saucepan, over low heat, mix semi-sweet chocolate and peanut butter.
When melted, pour over peanut butter mixture and cool.
This can be refrigerated or frozen.
But, do not stack!
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.
Melt together corn syrup and white sugar.
Remove from heat; stir in peanut butter until smooth.
Add 7 cups cereal (corn flakes, Rice Krispies, Cheerios, etc.).
Mix well.
Press into a 13 x 9-inch pan.
Cool and cut into squares.
Bring Karo syrup and sugar to a boil.
Remove from heat and add peanut butter.
Mix well.
Add cornflakes.
Press into the bottom of a greased 9 x 13 inch baking dish.
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.
Mix corn syrup, brown sugar and peanut butter.
Mix Rice Krispies and Corn Flakes together with corn syrup mixture.
Pour into greased 8-inch square pan.
Refrigerate 1 hour.
Combine 1/4 cup butter, pudding mix, milk and powdered sugar.
Spread on top of cereal mixture.
Melt chocolate and remaining butter.
Spread over filling.
Cut into squares.
nd 1/3 cup melted butter. Press mixture firmly.
on
Cut together sugar and 1 cup peanut butter.
Crush graham crackers and combine with sugar mixture.
Melt butter and add to mixture.
Press into an 8 x 8-inch baking pan.
Melt 1/3 cup peanut butter and baking chips.
Pour over top of bars and refrigerate. When set, cut into squares.
Melt peanut butter chips and 2 tablespoons margarine with 1 cup sweetened condensed
milk.
Remove from heat. Stir in peanuts. Spread in butter greased 8-inch square pan.
In small pan, melt chocolate chips and remaining sweetened condensed milk. Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours. Cut into squares.
Makes 2 pounds.
Combine sugar, graham cracker crumbs, oleo and peanut butter. Press into a 9 x 13-inch pan.
Melt 1/3 cup oleo and chocolate chips.
Spread on top of peanut butter mixture.