f the pan; coat with butter.
Combine crushed cookies and
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.
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.
Combine sugar and milk in pan.
Boil until it reaches soft ball stage.
Remove from heat and add peanut butter and vanilla. Stir until candy begins to thicken.
(This stirring is important.) Pour into buttered dish.
Cook first three ingredients for 5 minutes until sugar has dissolved.
Add marshmallow cream and peanut butter.
Mix well. Place in buttered platter to cool.
Put butter, sugar and milk in a large saucepan, at least 5 quarts.
Bring to boil, stirring constantly.
Boil for 6 minutes. Take from heat; add vanilla and peanut butter.
Let set for 5 minutes, then add marshmallow cream and stir or mix with mixer until marshmallow cream is dissolved.
Pour into buttered large pan.
Let cool; cut into squares.
Combine sugar and milk in a large pan.
Cook over medium heat until dissolved.
Boil, stirring occasionally, until soft ball. Remove from heat.
Add peanut butter and vanilla.
Beat lightly and pour into pan.
Cool and cut into squares.
Melt butter, then add peanut butter, sugar and vanilla.
Mix well.
Put in pan and refrigerate until cool.
Mix together by hand powdered sugar, graham cracker crumbs and peanut butter in bowl.
Add enough melted margarine to mix thoroughly.
Combine sugar and milk.
Bring to a rolling boil.
Take off stove and add peanut butter.
Beat until the gloss is gone.
Then pour into a buttered pan and let cool.
Mix peanut butter, powdered sugar and Marshmallow Creme together.
Melt Parkay margarine and pour over mixed ingredients and mix together.
Spread onto a cookie sheet and cool, then cut into squares.
MICROWAVE: peanut butter and chocolate morsels in a large glass bowl at HIGH 2 minutes or until melted, stirring every 30 seconds.
Stir in 2 tablespoons peanut butter until well blended.
Stir in rice cereal, marshmallows and chopped peanuts.
Spoon mixture evenly into miniature paper candy cups.
Chill for 1 hour or until firm.
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.
Butter one 9x13 inch glass baking
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
In a bowl combine the peanut butter with confectioners sugar and graham
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.
Beat milk, peanut butter, egg and vanilla.
Add biscuit baking mix; mix well.
Chill at least 1 hour.
Shape into 1-inch balls and roll in sugar.
At this point you can flatten with a fork and bake or leave and bake as is and insert kisses after they come out. Bake 6 to 8 minutes.
If you leave in ball form, press candy kiss into ball immediately after baking.
Preheat oven to 375\u00b0.
In a large mixing bowl, beat milk and peanut butter until smooth.
Add biscuit mix and vanilla; mix well.
Shape into 1 inch balls.
Roll in sugar.
Place 2 inches apart on ungreased baking sheets.
Bake 6 to 8 minutes or until lightly browned.
(Do not overbake.)
Press milk chocolate candy kiss in center of each ball immediately after baking.
Cool. Store tightly 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.