anana, brown sugar, margarine and peanut butter until light and fluffy using
ntil well blended.
Add peanut butter; mix well. Blend in 1
Beat the butter until creamy, for about 2
Empty entire jar of peanut butter in a mixing bowl.
Heat vanilla frosting in its container (make sure you pull off all the foil lining) in microwave for about 60 seconds or until completely melted.
Pour the melted frosting in the bowl with the peanut butter and mix well.
Quickly pour the mixture into a 9x13 pan, allow fudge to set, cut into small squares, and enjoy!
) Put butter and peanut butter in a microwaveable bowl. Cover
stir peanut butter with eggs until combined.
add sugars, stir until its all mixed in.
fold in chocolate chips if you choose to use them (or peanut butter chips!).
roll into balls and place 12 on a cookie sheet.
use a fork to make criss cross and flatten them a bit.
bake at 350 for 10-12 minutes (i think 11 makes the perfect cookie but ovens are all different -- ).
cool a few minutes then cool completely on a rack.
Mix peanut butter, sugar and eggs.
Add chips or chunks. Preheat oven to 350\u00b0.
Grease pan; spoon out cookie batter.
Cook 8 to 10 minutes.
Cool 5 minutes.
Ready to eat.
CAKE:
Make cake as directed on box. (I always use the 13x9 pan.).
FROSTING:
In a medium bowl, mix the cool whip, pudding, and peanut butter until smooth.
Frost the cooled cake with the frosting. Put in the refrigerator for an hour or so (to give the frosting time to set up).
* Optional- If you like, you may drizzle chocolate syrup across the top for a pretty presentation.
** Cooking time includes chill time.
Preheat the oven to 300 degrees F (150 degrees C). In a small bowl, whisk together the flour, baking soda, salt and cocoa. Set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Gradually blend in the dry ingredients until just moistened, then stir in the peanut butter chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 18 to 20 minutes in the preheated oven. Remove cookies to cool on a wire rack.
Combine brown sugar, corn syrup, butter and pinch of salt in a 1-1/2-quart microwave-safe dish.
Cover an microwave on high for 4 minutes, or until mixture boils, stirring twice.
Add in peanut butter; stir until smooth.
Stir in evaporated milk.
Serve warm over ice cream.
Top with chopped peanuts if desired.
Cover and store in refrigerator (it will thicken up more when chilled).
To reheat: microwave on medium heat for 1-2 minutes, or until heated through.
lended.
3 tablespoons of peanut butter is an estimate-- it's
In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
Using a spatula fold in the thawed Cool Whip topping until completely blended.
Transfer the mixture into the pie crust.
Freeze until completely firm (about 4 hours).
When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
Thaw slightly before serving to allow easier slicing.
Place any leftover pie in the freezer (don't worry you won't have any leftover!).
Melt butter and chocolate chips until smooth.
Add peanut butter and vanilla.
Pour over sugar and mix well.
Spread into buttered shallow dish until thickness desired. Chill and cut into squares.
Combine sugar and corn syrup in saucepan and bring to a boil. Remove from heat, stir in peanut butter.
Pour over cereal in a bowl and mix well.
Spread in greased 9-inch square pan.
Melt chocolate in saucepan over very low heat, stirring constantly. Spread over cereal mixture in pan.
Let stand until chocolate is firm.
Cut into 2 x 1-inch bars.
Makes about 32.
Combine brown sugar, butter, salt and the 1/2 cup milk. Bring to a boil, and boil for 2 minutes.
Add peanut butter, vanilla and powdered sugar.
Pour into greased 9x9-inch pan and allow to cool.
Lightly grease a 9x9 inch baking dish.
In a saucepan over low heat, melt margarine. Remove from heat and stir in peanut butter until smooth. Stir in confectioners' sugar, a little at a time, until well blended. Pat into prepared pan and chill until firm. Cut into squares.
In large sauce pan on low to med melt butter add peanut butter ,sugar ,cocoa & vanilla stir until melted and bubbling some. Remove from heat & stir in oatmeal till you can form into balls ( I do this but running my hands under cold water and forming the balls with my hands but be careful it will be Hot! refergiate till hardened ( a couple of hrs).
Preheat oven.
Reserve 1/3 cup frosting.
In large bowl, combine remaining frosting, peanut butter and egg; blend well. Lightly spoon flour into measuring cup; level off.
By hand, stir in flour.
Shape dough into 1-inch balls.
Place 2-inches apart on a lightly greased cookie pan.
Flatten each 2-inches thick with bottom of glass dipped in sugar.
Bake 10 to 15 minutes or until brown.
Cool 1 minute.
Remove from pan and cool completely. Lightly frost with reserved 1/3 cup frosting.
Yield: 48 cookies.
Preheat oven to 375F.
In Large Bowl mix 2/3 of frosting, Peanut Butter, egg and blend well.
Boil sugar and milk until soft ball stage.
Remove from heat. Add vanilla and peanut butter; mix until creamy.