side.
Cream together the butter, peanut butter, granulated sugar, brown sugar, and
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.
Melt Hershey bars.
Melt peanut butter bars.
Melt more Hershey chocolate bars.
Cut down cupcake liners to 1-inch deep and place in cupcake pan.
Use equal amounts of both Hershey chocolate bars and peanut butter bars. Let each layer set for 1/2 hour.
Butter a 9x13 inch baking dish. In a medium bowl, stir together the butter, peanut butter and confectioners' sugar until well blended. Mix in the rice cereal so that it is evenly distributed. Press the mixture into the prepared pan.
In the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Spread the melted chocolate evenly over the peanut butter bars. Refrigerate until set before cutting into bars.
owl of a mixer, cream butter, peanut butter, and both sugars and vanilla
Place the peanut butter and butter in a medium saucepan on
n a large saucepan, melt butter and peanut butter together. Mix well. Remove
Cream the butter, brown sugar, and sugar in
br>Place cake mix, peanut butter, melted butter and eggs in a large
8).
Mix Crisco, peanut butter, both sugars and egg thoroughly
Grease a 9-inch square baking pan.
Combine the butter, honey, sugar, peanut butter and marmalade in a large saucepan on low heat. Stir, without boiling, until the sugar has dissolved. Bring to a boil then remove from the heat. Stir in the remaining ingredients and mix well.
Press the mixture firmly into the prepared pan. Refrigerate until firm. To serve, remove from the pan and cut into bars.
owl, beat brown sugar and butter together until creamy.
Beat
Heat oven to 350.
Grease 13x9 pan.
Melt butter.
Add peanut butter, stir until melted.
Stir in sugar and vanilla.
Add eggs; with spoon, stir until well blended.
Add flour, baking powder and salt; stir until blended.
Stir in chocolate chips.
Spread batter into prepared pan.
Bake 35 minutes or until top is golden brown and edges are firm.
Cool completely in pan on wire rack.
Cut into bars.
Cream shortening, peanut butter and sugars until light and fluffy.
Add vanilla and eggs.
Beat well.
Mix in flour, baking powder and salt.
Blend thoroughly.
Stir in coconut.
Spread evenly in a greased 13 x 9-inch pan.
Bake at 350\u00b0 for 25 minutes. Cool and cut into bars.
Makes 12 or so.
Cut together sugar and 1 cup peanut butter.
Crush graham crackers and combine with sugar mixture.
Melt butter and add to mixture.
Press into an 8 x 8-inch baking pan.
Melt 1/3 cup peanut butter and baking chips.
Pour over top of bars and refrigerate. When set, cut into squares.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Preheat oven to 350\u00b0F Lightly grease a 13x9-inch baking pan.
In large mixing bowl, beat Eagle Brand, peanut butter, egg, and vanilla until smooth. Beat in biscuit mix. Pat evenly in prepared pan.
Bake 20 minutes or until lightly browned. Cool.
Melt chocolate square with butter; drizzle over all, Cut into bars.
Store at room temperature.
Makes 24 bars.
Blend well.
Stir in peanut butter chips, fruit, coconut and almonds
Preheat oven to 350\u00b0.
In a large mixer bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Beat in biscuit mix.
Spread in lightly greased 13 x 9-inch baking pan. Bake 20 minutes or until lightly browned. Cool.
Garnish with Chocolate Drizzle. Cut into bars.
Store, covered, at room temperature.
Makes 24 to 36 bars.
Preheat oven to 350.
Grease a 9x13-inch pan.
Mix first four ingredients.
Spread mixture into pan.
Bake for 20-25 minutes or until puffed and light golden brown.
Cool completely.
In a small bowl, combine: 1/2 cup crunchy peanut butter, 1 (16 oz) can Pillsbury Creamy Supreme Chocolate Fudge Frosting. Spread on cooled bars.
Top with: 1/2 cup chopped peanuts and 1 cup milk chocolate chips.