paddle attachment, cream the butter and 2 sugars on high
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.
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.
ight and fluffy. Blend in peanut butter, eggs and vanilla. Add flour
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.
Bring sugar and water to a boil.
Stir in peanut butter and cook, stirring, until glossy.
Very good for icing for plain cake layers or cupcakes.
Cream together oleo and Crisco.
Add vanilla.
Add 3/4 cup 10x sugar.
Start mixer slowly.
Mix all together.
Add remaining 1/4 cup sugar and mix.
Add peanut butter.
Mix until blended.
Makes enough for 2-layer cake or 1 (9 x 13-inch) cake.
If you like lots of icing, make 1 1/2 times the amount.
nd brown sugar. Blend in peanut butter, eggs, vanilla, and baking soda
Beat butter in a bowl using an electric mixer until fluffy. Add peanut butter, vanilla extract, and salt; beat until incorporated. Slowly pour confectioners' sugar into peanut butter mixture while continuing to beat with the mixer; add milk until desired thickness is reached.
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.
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.