Melt chocolate chips and peanut butter over low heat.
Stir in peanuts.
Drop by teaspoonfuls on wax paper or cookie sheet.
Let cool.
Refrigerate.
owl, place chocolate chips and peanut butter. Melt 30 seconds at
Mix sugar, margarine and milk in pan.
Bring to a boil and boil 3 minutes, stirring frequently.
Remove from heat; stir in peanut butter and vanilla.
Fold in oats and peanuts.
Drop by scant tablespoonfuls on wax paper.
Only makes about 27 cookies, so triple the recipe to make 7 dozen.
If you do triple the recipe, add extra oats, at least 1 1/2 cups.
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.
Combine peanut butter and chocolate chips in top of double boiler.
Cook over hot water until chocolate melts.
Stir until well blended.
Add peanuts and stir until peanuts are coated. Drop by teaspoonfuls onto wax paper.
Chill.
Yields about 2 dozen clusters.
Mix sugar, butter and milk in saucepan.
Bring to a rolling boil.
Boil 3 minutes.
Stir (not to burn); remove from heat. Stir in peanut butter, vanilla, oats and peanuts.
Drop by tablespoon on waxed paper.
Makes about 2 1/2 dozen clusters.
Place chocolate morsels or white chocolate in a 1 1/2-quart microwave-safe dish.
Cook on 100% power (High) for 1 or 2 minutes or until melted.
Add peanut butter and shortening.
Cook on High 1 or 2 minutes or until mixture is smooth and creamy.
Blend well. Stir in peanuts.
Drop by teaspoonfuls onto a cookie sheet lined with waxed paper.
Chill until set.
Store in refrigerator. Makes about 2 dozen clusters.
Place chocolate chips in a 1 1/2-quart microwave-proof bowl. Microwave on Medium power for 1 1/2 minutes or until melted.
Fold in peanut butter and shortening.
Microwave on High power for 1 minute or until mixture is smooth and creamy.
Stir in peanuts. Drop by teaspoonfuls onto cookie sheet lined with waxed paper. Chill until set; store in refrigerator.
Yield: 12 clusters.
Place chocolate or white morsels in a 1 1/2-quart microwave-proof dish and microwave on High for 2 to 3 minutes or until melted.
Add peanut butter and shortening.
Microwave on High for 1 to 2 minutes or until mixture is smooth and creamy. Blend well, stirring in peanuts.
Drop by teaspoonfuls onto cookie sheet lined with wax paper.
Chill until set.
Store in refrigerator.
Makes 2 dozen clusters.
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.
Melt the chocolate chips and butterscotch chips together in a heavy pan, or a double boiler.
Once melted add in peanuts.
Use a spoon to make clusters on a piece of wax paper.
Let set for 4-6 hours.
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.
The ingredients are correct. This recipe requires no flour.
Melt peanut butter with butterscotch chips and chocolate chips with peanut butter in heavy saucepan, stirring constantly.
Fold in peanuts until well coated.
Drop by teaspoonfuls onto waxed paper-lined tray.
Chill in refrigerator until firm.
Store in airtight container in refrigerator.
Yield:
36 servings.
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.