Cool 10 mins. Stir in peanut butter. Make a well in
Grease and line a 12x8 inch rimmed baking tray with parchment paper.
Combine sugar and honey over low heat. Cook, stirring, for 5 mins, or until sugar dissolves. Remove from heat. Stir in peanut butter then toss with puffed rice and peanuts. Transfer to prepared pan and chill for 45 mins, or until firm.
Drizzle with chocolate then chill for 15 mins, or until set. Cut and serve.
Combine cake mix, margarine and 1 egg.
Mix well.
Press into a buttered 9 x 13-inch baking dish.
Combine confectioners sugar, cream cheese, 2 eggs, 1/2 cup creamy peanut butter and 1 teaspoon vanilla.
Mix well.
Pour over cake and top with peanuts.
Bake at 300\u00b0 for 45 to 50 minutes or until layer is done.
Cool for approximately 1 hour and cut into bars.
Yield: 15 bars.
Combine syrup, sugar and salt in saucepan. Bring to a full boil.
Stir in peanut butter. Remove from heat.
Stir in vanilla, cereals and chocolate pieces.
Press into buttered 9 x 9 x 2-inch pan. Chill about 1 hour.
Cut in small bars or squares.
(For easy serving, store in refrigerator.) Makes about 2 dozen bars.
Combine sugar and syrup until it comes to a boil.
Remove from heat and stir in peanut butter and vanilla.
Add cereal and press into buttered 9-inch square pan.
Melt chocolate bars and butterscotch pieces and spread on top.
Mix butter, peanut butter, graham crackers and powdered sugar. Press into 9 x 13-inch baking pan. Melt chocolate chips and peanut butter. Spread on top of bars.
In Dutch oven, melt marshmallows with 3 tablespoons butter and peanut butter until smooth.
Add peanut butter chips; melt, stirring constantly, until smooth.
Add popcorn and peanuts; toss until well mixed.
Gently fold in candy coated chips until evenly distributed.
Press into a 9 x 13-inch greased pan.
Cool completely.
In microwave, melt chocolate chips with remaining butter; mix until smooth.
Drizzle chocolate evenly over top of popcorn.
Cool until hard; cut into 16 bars.
Combine syrup, sugar and salt in saucepan; bring to a full boil.
Stir in peanut butter.
Remove from heat.
Stir in vanilla, cereals and chocolate chips.
Press into a buttered 9
x 9 x 2-inch pan.
Chill 1 hour.
Cut in small bars or squares.
(For easy serving, store in refrigerator.)
Makes about 2 dozen pieces. (Tastes almost like a candy bar.)
Mix first 3 ingredients and press in a 9 x 13-inch pan. Bake at 350\u00b0 for 12 to 18 minutes.
Put marshmallows on top of baked cake
and
put
back in oven until marshmallows melt and start to puff up.
Melt together peanut butter chips, butter, corn syrup and
vanilla.
Mix\tuntil smooth.
Add peanuts and Rice Krispies. Put
on
top of marshmallows.
Let stand a few minutes and cut into bars.
In large mixer bowl, combine all ingredients except sugar and water.
Blend well at low speed.
Set aside.
In 1/2-quart saucepan, cook sugar and water to hard-boil stage (250\u00b0) or until syrup forms a ball when dropped in very cold water.
Pour slowly over butter and flour mixture.
Stir until thickened and well blended.
Pour into buttered 11 x 7-inch pan.
Cut into bars. Makes 24 bars.
In a large bowl, combine butter, peanut butter, flour and vanilla.
Beat with an electric mixer until smooth.
In a saucepan, cook sugar and water over medium heat to hard boil stage (250\u00b0 on candy thermometer).
Pour slowly over butter/flour mixture.
Beat until thickened and well blended.
Add peanuts and pour into buttered 9-inch square pan.
Cool and cut into bars. (Looks and tastes a lot like peanut butter fudge, but these really are cookies.)
Combine honey, sugar and salt in saucepan; bring to a full boil.
Stir in peanut butter.
Remove from heat.
Stir in vanilla, cereals and chocolate chips.
Press into 9 x 9-inch buttered pan. Chill 1 hour.
Cut into bars.
Combine corn syrup, brown sugar, and salt in saucepan.
Bring to a full boil.
Stir in peanut butter.
Remove from heat.
Stir in vanilla, rice cereal, corn flakes and chocolate chips.
Press into buttered 9 x 9 x 2 inch pan.
Chill 1 hour.
Cut in bars, store in refrigerator.
Makes 2 dozen.
In double boiler, melt peanut butter chips and milk.
Fold in Marshmallow Creme.
Place 1 jar peanuts in a 9 x 13-inch pan. Pour cream mixture over peanuts.
Add other jar of peanuts on top and press down.
Cool and cut into bars.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the sugar and margarine. Stir in the molasses, vanilla and egg yolk. Add flour, mix until combined. Press dough into the bottom of a 9x13 inch baking pan. Bake for 20 to 25 minutes, until golden brown.
In a 2 quart saucepan, combine raisins, peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly. Spread evenly over the baked crust, and refrigerate until set, about 1 to 2 hours. Cut into 1x2 inch bars and serve.
Butter a 9 x 9-inch pan.
In saucepan, combine corn syrup, brown sugar and dash of salt.
Bring to boiling.
Stir in peanut butter.
Remove from heat.
Stir in Rice Krispies, cornflakes and chocolate chips.
Press into prepared pan.
Cover and chill 1 hour. Cut into bars.
Beat peanut butter and butter until smooth.
Add sugar, eggs and vanilla.
Beat until creamy.
Add flour and salt.
Beat until smooth.
Bake in 13 x 9-inch pan.
Bake about 20 minutes at 350\u00b0. Sprinkle chocolate chips on top of bars.
Bake an additional 5 minutes.
Spread the chocolate evenly to make the topping.
Butter a 9 x 9-inch pan.
In saucepan, combine corn syrup, brown sugar and dash of salt.
Bring to boiling.
Stir in peanut butter.
Remove from heat.
Stir in vanilla. Stir in Rice Krispies, corn flakes and chocolate chips.
Press into prepared pan.
Cover and chill 1 hour.
Cut into bars.
Grease 9-inch square pan and set aside. In large bowl, mix together rice cereal, oats and peanuts. Place peanut butter, brown sugar and corn syrup in small saucepan over low heat. Stir constantly until smooth and just starts to boil. Stir in vanilla. Pour over cereal mixture. Gently toss to mix well. Pour into prepared pan and press level. Cool completely. Cut into 12 bars.
Combine corn syrup, brown sugar and salt in a saucepan.
Bring to a full boil. Stir in peanut butter.
Remove from heat.
Stir in vanilla, crisp rice cereal, crushed corn flakes and chocolate pieces.
Press into buttered 9 x 9 x 2-inch pan.
Chill one hour. Cut into bars and store in refrigerator.
Makes 2 dozen.