he butter and 2 sugars on high speed until light and fluffy
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
peed until light and fluffy. Blend in peanut butter, eggs and vanilla. Add
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.
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.
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.
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.
For crust, melt chips and margarine together; then gently stir in cereal. Press in bottom and sides of greased 9\" pie tin. Chill 30 minutes.
For filling, mix cream cheese, peanut butter, lemon juice, vanilla, and cool whip. Pour mixture into chilled shell.
To serve leave as is or top with chocolate curls shaved from chocolate bar.
Mix egg white, vanilla, flour and milk.
Add Crisco, 10x sugar and peanut butter.
Beat until fluffy.
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
Cream together butter and peanut butter until well blended and you can't see any of the butter anymore.
Add sugar, one cup at a time, mixing until well blended.
Add vanilla.
Begin adding milk, a little at a time until it reaches the consistency you want. I usually don't measure, but I think I use all 3 tablespoons.
Whip on high until fluffy and pale in color.
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.
Whip the cream cheese until soft and fluffy.
Beat in peanut butter and sugar.
Slowly add milk blending thoroughly.
Fold Cool Whip into mixture, adding Heath pieces.
Pour into crust.
Freeze until firm.
Soften cream cheese and beat until fluffy.
Beat in peanut butter and powdered sugar.
Add milk.
Mix well and blend in Cool Whip.
Sprinkle with chopped nuts.
Freeze.
To serve, let thaw a bit and serve.
In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.
Whip peanut butter, shortening, and vanilla together in a mixing bowl until well blended. Add powdered sugar and soy milk; mix until light and fluffy. If mixture is too thick, add 1 tablespoon soy milk at a time until creamy and spreadable.
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.