Each bread will be spread with two different of jams.
Firstly, sread the bread with peanut butter while the other bread will be spread with blueberry jam.
Then, toast them in 'Pocket Sandwich' (or you also can toast the bread first then spread them with peanut butter and blueberry jam).
15-inch jellyroll pan with parchment paper.
In a
melt butter.
in medium bowl, add the melted butter, pretzel crumbs and confectioners sugar,.
Add 1 cup of the peanut butter.
Stir until well combined.
press the mixture evenly into a 9x13 inch baking dish.
Combine the chocolate chips with the remaining 1/4 cup of peanut butter.
in a micro wave safe bowl.
microwave for 30 second intervals (two should be enough).
mix to blend.
spread over peanut butter-pretzel layer.
refridgerate for at least 1 hour before cutting into squares.
9-inch baking pan with foil leaving an overhang on
loaf pan coated with cooking spray. Bake 40 to 50 minutes
emove from heat.
Add peanut butter and stir to melt.
Mix all ingredients except oats and peanut butter in a large saucepan; bring to a rolling boil.
Remove from heat and add peanut butter.
Last, stir in oats.
Drop onto wax paper.
Makes about 4 dozen.
Cook sugar, milk, butter and cocoa to a rolling boil, then count 1 1/2 minutes.
Remove from heat and add oats and peanut butter.
Drop by spoonfuls on wax paper and let harden or lightly greased 10 x 13-inch pan and spread in pan.
Let harden and cut.
nd 1/3 cup melted butter. Press mixture firmly.
on
eat and stir in the peanut butter and vanilla until well combined
Combine sugar, butter, cocoa, vanilla, and milk.
Boil until thick, remove from heat immediately, mix in peanut butter, oatmeal, and nuts.
Spoon onto wax paper.
Cool and enjoy!
Mix sugar, cocoa, milk and butter on medium heat until it starts to boil.
Remove from heat and cool for 1 minute.
Add vanilla, salt, peanut butter and oats.
Stir well.
Drop by teaspoon onto wax paper.
Mix sugar, oleo and milk (also cocoa, if using) together in a saucepan.
Bring to a boil over medium heat, stirring constantly. Boil for one minute.
Remove from heat and add peanut butter, oatmeal and vanilla.
Mix well.
Drop by tablespoon onto wax paper, cool, cookies harden fast so work quickly.\tI have had this recipe from when I was in Middle school and have always used it.
(If you want to make the chocolate kind, use 2 Tbsp. cocoa, 4 Tbsp. oleo and 1 1/4 c. of oatmeal.
Rest of ingredients stay the same.)
ogether 1 cup of the butter or margarine and the egg
Mix sugar, cocoa, margarine, and milk and boil one minute.
Add pinch of baking soda.
Add peanut butter, karo syrup (you can use regular syrup), vanilla, and oatmeal. Mix until well blended.
Drop on wax paper in lumps to cool.
Let cool about 30-45 minutes.
Cream together 1 cup of the butter or margarine and egg. Add 1 cup white sugar, vanilla and hot water. Stir in the flour, cocoa, and baking soda and mix well. Drop from teaspoon onto cookie sheet and bake at 375 degrees for 10 to 12 minutes. Sandwich cookies together with peanut butter frosting.
Slice the pickled jalapenos in half lengthwise not quite all the way through, leaving the 2 halves attached at the stem end.
Using a knife or spoon, remove the seeds and ribs under running water.
Pack the halves with peanut butter, press together, and arrange on a serving plate.
Be sure to warn guests to put the whole pepper (except the stem) in the mouth before chewing, to get 70 percent peanut butter and 30 percent jalapeno.
A nibbler squeezes out the peanut butter, changing the percentages and making it very hot indeed.
Cut jalapenos in half, but not through the stem end, leaving jalapenos attached at the stem.
Trying to keep them together as best as you can, remove seeds and membranes.
If you're sensitive to peppers, you may want to wear gloves for this step.
With a knife or small spoon fill jalapenos with peanut butter.
Gently forming them back into jalapeno shape.
Chill for 1 hour.
2-inch round cake pans with rounds of parchment paper.<
tter into prepared cake pans. Bake 33 to 38 minute.