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 together chocolate chips, peanut butterscotch chips and peanut butter.
Stir well. Stir in peanuts.
Drop by teaspoon on waxed paper. Place in refrigerator in container or plastic bag until used up.
Bring sugar, evaporated milk, cocoa and margarine to a boil in a saucepan.
Boil for 1 1/2 to 2 minutes.
Do not stir.
Remove from heat.
Add peanut butter, vanilla and oats.
Drop by small spoonfuls onto a greased pan or waxed paper.
Let cool and enjoy! (Easy no-bake recipe.)
Prepare brownie mix according to recipe.
Spread in 9 x 13-inch pan.
Mix sugar, cocoa and salt in large saucepan.
Add Carnation and butter.
Heat to boiling over medium heat and boil 2 minutes, stirring constantly.
Remove from heat.
Blend in peanut butter. Stir in remaining ingredients.
Mix
cereal,
peanuts
and coconut in a large bowl, set aside. In
saucepan
mix
sugar
and
Karo syrup.
Bring to a rolling boil and boil 1 minute.
Remove from heat and quickly stir
in peanut butter.
Mix this mixture with the dry mixture and drop by spoonfuls on wax paper.
Cool.
Melt milk chocolate chips, butterscotch chips, peanut butter and paraffin in a double boiler over boiling water.
Add roasted peanuts.
Dip onto waxed paper.
Makes approximately 80 clusters.
In a bowl combine the peanut butter with confectioners sugar 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.
Melt the peanut butter chips and chocolate chips in microwave 2 to 3 minutes.
Stir in potato chips and peanuts.
Drop on wax paper by teaspoonfuls.
Put sugar, butter, milk and cocoa in a pan.
Cook to a full rolling boil.
Remove at once and add peanut butter, vanilla and raw peanuts. Stir well until all is moistened.
The ingredients are correct. This recipe requires no flour.
Melt together chocolate chips and peanut butter chips.
Stir in peanuts and spoon onto foil.
Let it cool until hard.
Heat sugar, butter and milk to a boil.
Stir constantly.
Cook 3 minutes stirring constantly.
Remove from heat.
Mix in peanut butter and vanilla.
Stir in oats and nuts.
Drop on wax paper.
Melt chocolate chips and peanut butter in top of the double boiler.
Stir in peanuts.
Drop from teaspoons onto waxed paper. Makes 40 pieces.
Preheat oven to 350\u00b0.
In mixer bowl, beat condensed milk, peanut butter and vanilla until smooth.
Add Bisquick; mix well. Chill at least 1 hour.
Shape into 1-inch balls.
Roll in granulated sugar.
Place 2 inches apart on ungreased baking sheets.
Bake 10 to 12 minutes or until lightly browned.
Do not overbake.
Press Hershey kiss in center of each cookie immediately after baking.
Cool.
Store tightly covered at room temperature.
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.
Mix all ingredients until well blended.
Spread into 8 x 8-inch pan.
Refrigerate until chilled.
Cut into squares.
You can double or triple recipe, but it's easier to mix one pan at a time.
Preheat oven to 375\u00b0.
Mix together.
Drop spoonful of dough onto cookie sheet until filled.
Press each cookie with fork to make crisscross pattern.
Sprinkle sugar on tops of each cookie, then bake for 10 minutes or until light golden brown.
It's easy to cut recipe in half or double, triple, etc.