Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
br>Using electric mixer cream butter, sugar and brown sugar (and
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
/4 Cup of the peanut butter; beat this with mixer until
nto small bowl.
Place peanut butter and butter into large bowl.
arge mixing bowl beat together butter, the 1/2 cup granulated
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
ombine peanut butter, butter, vanilla and confectioners sugar. I used Reeses brand Peanut butter because
Stir confectioners' sugar, peanut butter, and butter together in a bowl using
n large bowl, beat butter, sugar and peanut butter on medium speed until
n another small bowl, stir peanut butter and powdered sugar until completedly
In a medium bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, blend cream cheese, powdered sugar, vanilla, peanut butter, and chopped Reese's until combined.
Transfer mixture to plastic wrap and shape into a ball. Fold up sides and cover with plastic wrap.
Refrigerate until slightly firm, 1 hour.
Unwrap and place on a serving platter.
Place Reese's Pieces all over and let soften 20 minutes before serving.
Serve with graham crackers.
In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.
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 medium bowl knead peanut butter, margarine, vanilla and sugar, with your hands, until smooth dough is formed.
Shape into half-inch balls, place on tray lined with wax paper and freeze for at least one hour.
Melt chocolate in the microwave.
Use 20-second zaps and mix in between each zap until smooth.
Insert a toothpick into each peanut butter ball and dip ball into melted chocolate.
Return to wax paper and refreeze.
Store in airtight container and serve from frozen.
lend in 1/4 cup peanut butter to mixture. Add vanilla and
Combine warm potatoes with beaten egg, sugar and salt.
Beat until smooth.
Shape peanut butter into 8 balls, using about 1 tablespoon per ball.
Press 1/4 cup of sweet potatoes around each peanut butter ball.
Roll each in crushed cereal flakes or bread crumbs.
Place on greased baking sheet and bake at 375\u00b0 for about 20 minutes.
Serves 4.
Cream margarine and peanut butter in medium bowl until light.
argarine and 1/4 cup peanut butter, until light and fluffy. Add
nd 1/3 cup melted butter. Press mixture firmly.
on