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.
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.
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.
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, Milk, and Butter in a pan and heat on stove until boiling. Only boil for 1 minute.
Stir while cooking.
Remove from heat.
Add the vanilla and peanut butter.
As soon as the peanut butter goes into the cooked sugar etc. it will start to melt just keep adding peanut butter until it is not too thin. You want it thin enough to be able to pour it into a pan.
Next pour into greased pan and cool in the refridgerator to set.
This turns out to be very sweet and creamy fudge.
In large bowl, combine powdered sugar, peanut butter, graham cracker crumbs and 3/4 cup melted butter.
Stir until well blended.
Stir in 1 cup chocolate chips and peanuts.
Press into foil lined 9-inch square pan.
Set aside.
ortion for topping.
Combine peanut butter and vanilla extract in a
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.
In large saucepan, melt peanut butter, 1 cup condensed milk and 2 tablespoons butter.
Stir occasionally.
Remove from heat; stir in peanuts.
Spread mixture in wax paper lined 8-inch square pan.
In small saucepan, melt chocolate morsels, remaining condensed milk and butter.
Spread chocolate mixture on top of peanut butter mixture.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off wax paper and cut.
Tightly cover leftovers.
In large saucepan, melt peanut butter, 1 cup of sweetened condensed milk and 2 tablespoons butter; stir occasionally. Remove from heat; stir in peanuts.
Spread mixture into wax paper-lined 8 x 8-inch pan.
In a large pan, melt peanut butter chips and 1 cup condensed milk with 2 tablespoons butter.
Stir occasionally.
Remove from heat.
Stir in peanuts.
Spread mixture into waxed paper lined 8-inch square pan.
In small saucepan, melt chocolate morsels and remaining condensed milk with butter.
Spread mixture over top of peanut mixture.
Chill 2 hours, until firm.
Cut into squares. This is quite rich.
I recommend cutting it into small pieces.
In a large saucepan, melt peanut butter chips, 1 cup milk and 2 tablespoons butter.
Stir occasionally.
Remove from heat. Stir in peanuts.
Spread mixture into wax paper lined 8-inch square pan.
In a large bowl, place creme drops, peanut butter and oleo. Cover and microwave long enough to melt the candy.
Stir until well blended and spread in buttered 8 x 8-inch dish.
(This may be made in saucepan over low direct heat on top of stove.)
Melt oleo or butter and peanut butter and blend together in top of double boiler.
Work in confectioners sugar.
Press into an 8 x 9-inch square pan.
Cool and cut into squares.
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 saucepan over low heat, melt peanut butter chips, 1 cup condensed milk and 2 tablespoons butter.
Stir occasionally. Remove from heat.
Stir in nuts.
Spread mixture into a wax paper lined 8-inch square pan.
In small pan, melt semi-sweet chocolate chips, remaining condensed milk and butter.
Spread chocolate mixture on top of peanut butter mixture.
Chill 2 hours or until firm.
Turn fudge into cutting board.
Peel off paper and cut into squares.
Store loosely covered at room temperature.