paddle attachment, cream the butter and 2 sugars on high
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
Mix icing sugar and 1/4 cup of milk.
Add vanilla.
Mix well until smooth.
Add peanut butter.
If consistency is stiff, add additional milk accordingly.
Mix ingredients and bake according to box instructions in a cookie sheet or jelly roll pan, 11 x 17-inch.
Baking time should be on box (usually 25 minutes).
When cake is done and still hot, spread peanut butter on top.
(Peanut butter will melt and spread easily.)
Cool cake until peanut butter sets.
Frost cake with the chocolate icing.
In a bowl combine the peanut butter with confectioners sugar and graham
arge bowl, cream together the butter, shortening, and sugar.
Add
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.
In heavy saucepan, bring salt, sugar, milk and butter to a boil for 3 minutes.
Remove from heat and add vanilla.
Set pan in cold water and beat, adding 2 or 3 tablespoons peanut butter.
For more than 2 layers, double recipe.
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.
In a large mixing bowl, mix icing and powdered sugar until stiff enough to handle by hand.
Place powdered sugar on aluminum foil and knead mixture.
Flatten mixture by hand.
Spread peanut butter.
Roll to form log.
Chill 1 hour.
Cut into 1/2-inch slices.
Preheat oven to 350 degrees.
Lightly grease muffin tins.
In a bowl, combine the applesauce, water, vanilla, egg, and honey.
In another bowl, mix the four, baking powder.
Slowly add wet to dry ingredients and mix thoroughly.
Stir in apples.
Pour in lightly greased muffin tins and bake about 30 minutes, or until toothpick inserted in center comes out clean.
Cool muffins on a wire rack.
When cool, frost them with the peanut butter and top each one with a small dog treat.
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).
ight and fluffy. Blend in peanut butter, eggs and vanilla. Add flour
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.
Beat butter and peanut butter together in a bowl using an electric mixer until smooth and creamy; stir in milk and vanilla extract. Slowly beat confectioners' sugar into mixture until icing is fully mixed and thick. Store icing in the refrigerator.
In medium saucepan, combine sugar, margarine and evaporated milk.
Stir to mix well.
Bring mixture to a boil, stirring constantly.
Boil for 2 minutes or to soft ball stage on candy thermometer.
Remove from heat; add vanilla and peanut butter and stir vigorously.
Pour icing over yellow sheet cake.
Let set to allow icing to harden.
Stir peanut butter and vanilla extract into marshmallow mixture until icing is smooth
Combine peanut butter, icing sugar, nuts and rice krispies.
Chill 15 minutes.
Combine chocolate and butter in a small pot.
Melt.
Remove from heat.
Dip balls in chocolate mixture.
Chill.