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.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
In a bowl combine the peanut butter with confectioners sugar and graham
medium bowl. Break apart peanut brittle into a food processor. Pulse
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.
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Spread 1 cup peanut butter chips evenly over bottom of
Preheat oven to 400\u00b0.
Line cookie sheet with aluminum foil. Next, place layer of crackers.
In medium saucepan over medium heat, bring brown sugar and butter to boil.
Boil exactly 3 minutes, stirring constantly.
Pour and spread over crackers. Bake 5 minutes.
Remove and spread chocolate chips.
Break up peanut butter brittle and cover chocolate layer.
Freeze until hard.
Remove aluminum foil and break up.
Boil water and sugar in pan on stove.
When at boiling stage, add peanut butter and vanilla flavoring.
Stir constantly for 5 minutes, then turn stove down to low until thickness appears. Butter a plate; pour mixture onto plate.
Refrigerate for 1 hour. Ready to eat.
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.
Combine sugar, corn syrup and water in a 3-quart saucepan. Cook, stirring constantly, until sugar dissolves and mixture boils.
Add butter; cook without stirring until mixture reaches soft crack stage (280\u00b0).
Stir and cook to hard-crack stage (305\u00b0); remove from heat.
Stir in peanut butter and baking soda.
nd 1/3 cup melted butter. Press mixture firmly.
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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.
ridge while making the peanut butter filling.
PEANUT BUTTER FILLING:
In a
Combine sugar, corn syrup and water.
Cook over medium heat, stirring occasionally until mixture is reduced slightly and thickened, about 15 minutes.
Add peanut butter.
Cook, stirring constantly until melted and thoroughly combined.
Sprinkle with baking soda and stir until dissolved.
Mixture will puff.
Pour onto cutting board and let cool.
Use rolling pin and roll into a 6-inch square.
Cut into 4 pieces.
Cool on wire rack. Crack into smaller pieces when hard.
Cream peanut butter and margarine, add sugars and