Place ingredients in an electric blender.
Blend until mixture becomes paste-like or speadable.
It may be necessary to add more peanut oil.
The ingredients must be blended for several minutes. Store in tightly covered container.
Homemade peanut butter will separate on standing; stir before using.
You may leave out the sugar and salt, if desired.
Place ingredients in an electric blender.
Blend until mixture becomes paste like or spreadable.
It may be necessary to add more peanuts.
The ingredients must be blended for several minutes. Store in tightly covered container.
Homemade peanut butter will separate on standing. Stir before using.
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.
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.
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.
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.
Combine morsels in 1 3/4-quart or larger microwave casserole and microwave at 50% power (covered) 4 to 6 minutes.
Stir and add peanut butter halfway through cooking time.
Stir in peanuts and drop by teaspoonfuls on waxed paper or into small paper cups. Refrigerate until set.
Melt chocolate chips for 1 1/2 minutes in microwave.
Pour peanut butter chips on top of melted chocolate chips.
Melt 1 1/2 minutes.
Stir together chocolate chips and peanut butter chips. Stir in Spanish peanuts.
Drop on cookie sheet and let stand at room temperature.
Makes 60.
In a saucepan, melt shortening.
Add chocolate and melt slowly, stirring until smooth.
Remove from heat.
Stir in peanut butter until blended.
Stir peanuts into mixture.
Drop by tablespoonfuls onto foil or waxed paper.
Chill until firm.
Store in fridge.
Melt wax, then add chips and peanut butter.
Then add peanuts. Drop onto wax paper.
Combine peanut butter, butterscotch morsels and chocolate morsels in a heavy saucepan.
Place over low heat and cook, stirring constantly, until melted.
Stir in peanuts.
Combine peanut butter, butterscotch and chocolate morsels in a heavy saucepan.
Place over low heat and cook, stirring constantly, until melted.
Stir in peanuts.
Drop by rounded teaspoonful onto waxed paper.
Chill until firm, about 10 minutes.
Store in a covered container in refrigerator.
Yield:
about 4 dozen.
Combine chocolate, butterscotch and peanut butter morsels in a 2-quart casserole.
Heat on Full power for 2 minutes or until melted.
Stir halfway through heating time; stir in peanuts.
Drop by teaspoonfuls onto waxed paper.
Let set until firm.
Store in refrigerator.
If mixture hardens before dropped onto wax paper, return to microwave and heat 1 to 2 minutes or until soft.
Combine chocolate morsels, butterscotch morsels and peanut butter morsels in 2-quart casserole.
Put in microwave; heat on full power for 1 minute and 35 seconds.
Then stir and cook again for 1 minute and 45 seconds.
They should all be melted.
Then stir in peanuts.
Drop by teaspoon onto waxed paper.
Chill until firm. Store in a covered container in refrigerator.
Yields about 3 1/2 to 4 dozen.
Combine peanut butter morsels & chocolate morsels in a heavy sauce pan; cook over low heat, stirring frequently, until morsels melt.
Remove from heat; add peanuts, stirring to coat.
Drop by rounded teaspoonfuls onto wax paper.
Cool completely & store covered at room temperature.
Yield about 4 dozens.