With two tablespoons of softened butter (not melted), use clean bare
Tablespoons each of Peanut Butter and Hot Fudge for the decorative (and
Fudge:
Spray an 8x8-inch
Mix together peanut butter, powdered sugar and melted butter; set aside.
In a
Whisk together pudding mix, sour cream and milk in medium bowl; set aside. Place 1 1/2 cups peanut butter chips and oil in microwave-safe bowl. Microwave on HIGH 45 seconds or until smooth. Using hand mixer, gradually add to pudding mixture; spread evenly into crust. Spread chocolate fudge topping over pie; cover and refrigerate 3 hours. Prior to serving, top with remaining peanut butter chips. Servings: 8.
Mix sugar and evaporated milk in saucepan over medium heat. Bring to a boil, stirring constantly.
Cook approximately 25 to 30 minutes or until mixture comes to a definite soft ball stage.
If hard rolling boil (bubbles plopping), turn off.
Add chocolate chips or peanut butter chips, marshmallow cream and nuts.
Pour into greased 9 x 13 x 2-inch pan.
Cool and refrigerate.
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.
In a large bowl, combine cake mix, peanut butter, butter and eggs.
By hand, stir until dough holds together.
Press 2/3 of dough into bottom of ungreased 13 x 9-inch baking pan.
owl, beat 1/2 cup peanut butter, the shortening, sugar and brown
owl combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
In large mixing bowl, stir together flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture, stirring just until combined.
Stir in chocolate chips. Pour batter into two greased 8 x 4 x 2-inch loaf pans.
Bake at 350\u00b0 for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes.
Remove from pans; cool thoroughly on a wire rack.
Frost with Peanut Butter Frosting.
Combine cake mix, peanut butter, melted margarine and eggs. Spread 2/3 of the mixture in the bottom of an ungreased 9 x 13-inch sheet pan.
Combine the cake mix, peanut butter, 1/2 cup butter and eggs. Mix until the dough holds together.
Press 2/3 of the dough into the bottom of ungreased 9 x 13-inch cake pan.
Reserve the remaining dough for topping
Combine sugar, oleomargarine, marshmallows and cream.
Cook mixture for
seven minutes after it starts boiling.
Take off heat and add vanilla and peanut butter or chocolate chips.
Mix sugar and cocoa together.
Add milk; stir well.
Cook on low to medium heat until boiled, then cook for 20 minutes.
Stir occasionally.
Remove from stove.
Add peanut butter; stir until it gets firmer, then spread on platter.
Combine dry cake mix, peanut butter, butter and eggs.
Stir until well mixed.
Press 2/3 of mixture into 13 x 9-inch pan. Reserve the rest for topping.
Microwave the first 3 ingredients for 1 1/2 minutes on high.
Add chocolate chips, if desired.
Serve warm over vanilla ice cream.
For a real treat use creamy hot fudge and peanut butter topping.
Garnish with whipped cream and cherry if desired.
Combine about half the flour, brown sugar, peanut butter, shortening, egg, milk, vanilla and baking soda.
Beat with mixer on medium to high until thoroughly combined.
Beat in remaining flour.
Stir in oats.
Spread batter into an ungreased 8 x 8 x 2-inch pan.
Melt butter in sauce pan.
Add peanut butter and stir until smooth
Add vanilla and splenda to peanut butter mixture and stir to combine with a wooden spoon.
Pour into an 8 x 8 pan that has been either buttered, Pam'ed or lined with wax paper
Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
Cut into 1-inch pieces and store in an airtight container for up to a week.
cooking time does not reflect refrigeration time.
ombine crushed cookies and melted butter until well mixed. Press into