Place butter and peanut butter into a large microwave-safe bowl.
Microwave on HIGH until butter melts (1 1/2 to 2 min.); stir until blended.
Add remaining ingredients; stir until lumps of sugar disappear.
Microwave on HIGH until softened but not bubbly (1 to 1 1/2 min.); stir.
Pour into buttered 8\" square baking pan.
Cover and refrigerate until firm (at least 1 hour). Cut into squares. Store refrigerated.
or if doubling the recipe a 13x9).
Microwave peanut butter, corn syrup
Measure out and mix the peanut butter, egg, and almond flour thoroughly in a mug or bowl with at least a 1/2c capacity.
Microwave for about 60 seconds until the center is spongy.
Let cool for a short time & enjoy plain or topped with your favorite jam, chocolate chips, fresh fruit, yogurt, or other toppings of choice.
he ingredients except for the peanut butter into a blender.
MICROWAVE: peanut butter and chocolate morsels in a large glass bowl at HIGH 2 minutes or until melted, stirring every 30 seconds.
Stir in 2 tablespoons peanut butter until well blended.
Stir in rice cereal, marshmallows and chopped peanuts.
Spoon mixture evenly into miniature paper candy cups.
Chill for 1 hour or until firm.
Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until
Microwave margarine in a 4-quart bowl on high for 1 minute or until melted.
Add sugar and milk.
Mix well.
Microwave on High 5 minutes or until mixture begins to boil.
Stir after 3 minutes. Mix well; scrape bowl.
Microwave 5 1/2 minutes; stir after 3 minutes.
Gradually add peanut butter morsels.
Stir until melted. Add Marshmallow Creme and vanilla.
Mix well.
Pour into greased 13 x 9-inch pan.
Cool at room temperature; cut into squares. Make about 3 pounds.
In a large microwave-safe bowl, microwave on High the butter and peanut butter (2 minutes). Stir until blended. Add remaining ingredients; stir until the lumps of sugar disappear. Microwave again on High ( 1 1/2 minutes); stir. Pour into buttered 9-inch square baking pan and plastic container. Store refrigerated. Cut into squares.
Microwave for 3 minutes on High.
Remove and stir constantly. Microwave 2 more minutes; remove and stir.
Microwave 2 more minutes; stir.
Add peanut butter and marshmallow cream.
Mix well.
Pour into pan to cool.
Mix sugar, margarine and milk in a large microwave bowl.
Heat on High in microwave for 11 minutes, stopping after 3 1/2 minutes. Stir.
Restart; stop again after 3 1/2 minutes.
Stir; restart. Remove from microwave.
Add vanilla, marshmallows and peanut butter.
Mix well until dissolved.
Pour in a 13 x 9-inch buttered pan.
lmond bark half in a microwave-safe bowl; heat in the
Mix sugar and cocoa in a microwave safe 2 quart dish or measuring cup.
Add the evaporated milk and butter.
Microwave on high for 10 minutes, stirring every 2 to 3 minutes.
Remove from microwave and add mini marshmallows, vanilla extract, and peanut butter.
Stir briskly until well blended.
Pour into an 8x8 pan or a 10x6 pan that has been buttered.
Let the fudge cool and cut into squares.
In a 4-quart microwavable bowl, mix sugar, milk and butter. Cook on High 20 to 25 minutes or until a few drops in cold water form a ball.
Stir every 5 minutes while cooking.
Stir in chips and marshmallow cream.
Add vanilla and nuts.
Pour into 7 x 12-inch (or appropriate size) buttered pan.
Cool and cut into squares.
Recipe can be halved, following same directions except cook 13 to 15 minutes.
Microwave butter on High for 2 minutes.
Add sugar and milk and mix well.
Microwave on High 5 minutes.
Stir after 3 minutes. Mix well, scraping bowl.
Microwave 5 1/2 minutes; stir after 3 minutes.
Stir in peanut butter, marshmallow cream, peanuts and vanilla.
Mix well and pour into 8-inch pan.
Makes 3 pounds.
Place all ingredients except the peanut butter and vanilla in a deep microwave proof dish (mixture will rise considerably while cooking).
Microwave for 2 minutes then stir.
Microwave for a further 5 minutes.
Add vanilla and peanut butter and stir well.
Place in a greased dish and allow to cool.
Cut into squares when cool.
In 2-quart casserole, add oleo, peanut butter and vanilla. Put in microwave on High power for 3 minutes.
Remove from microwave and stir in sugar.
Press in container.
Let cool.
Cut in squares.
Grease an 8 x 8-inch baking dish.
Place the butter and the peanut butter in a medium-size microwave-safe bowl and microwave for 2 minutes on HIGH (I use my 8-cup Pyrex measuring cup for this).
Remove and stir with a spoon then return back and cook on HIGH for another 2 minutes.
Whisk/mix in the confectioners vigorously until combined and smooth (this might take a few minutes).
Mix in the chopped roasted nuts.
Cool to about room temperature, then chill until firm.
Cut into small squares.
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.
Combine sugar, cocoa, margarine and Pet milk.
Microwave on High for 3 minutes, stir.
Microwave on High for 3 minutes, stir. Microwave on High for 3 minutes, stir and add peanut butter, marshmallow cream and vanilla.
Let cool for 30 to 35 minutes in buttered pan.