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.
side.
Cream together the butter, peanut butter, granulated sugar, brown sugar, and
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.
he creamy peanut butter until blended.
2. Spread the peanut butter mixture into
reat northern beans, 1 cup peanut butter, 2 tablespoons honey, baking soda
Have ready a 13 x 9-inch baking pan.
Mix confectioners sugar, cracker crumbs, peanut butter and butter in medium-size bowl until blended.
Scrape into ungreased baking pan and press into an even layer.
Spread melted chocolate over top.
Refrigerate at least 2 hours until chocolate is firm.
Let stand at room temperature 15 to 20 minutes before cutting with sharp knife into bars.
Makes 36 bars at 173 calories per bar.
Preheat oven to 350\u00b0.
Grease and flour 13 x 9 x 2-inch baking pan. Combine flour, baking powder and salt; set aside.
Heat peanut butter and butter until melted.
Stir in sugar, eggs and vanilla until blended.
Add flour mixture and stir until combined. Spread batter into prepared pan.
Bake 25 to 30 minutes.
Cool and cut into bars.
Makes 3 dozen 1 1/2 x 2-inch bars.
Bars:
Preheat oven to 350 degrees.
Grease jellyroll pan.
Cream eggs, shortening, peanut butter, brown sugar and sugar.
Combine eggs, vanilla and water.
Add liquids to creamed mixture.
Mix remaining dry ingredients together and add them to creamed mixture. Beat.
Bake for 10 minutes and turn pan and bake another 10 minutes. May require an additional 5 minutes or so.
Cool before frosting.
Frosting:
Combine peanut butter, powdered sugar and milk.
Beat until smooth and creamy.
nd brown sugar. Blend in peanut butter, eggs, vanilla, and baking soda
Grease 13 x 9-inch pan.
In large bowl, combine cereals, cracker snacks and pretzel sticks.
In medium saucepan, combine corn syrup, sugar, brown sugar and margarine.
Cook over medium heat until mixture comes to a boil, stirring constantly.
Remove from heat; stir in peanut butter until well blended.
Pour peanut butter mixture over cereal mixture; mix well to coat.
Press mixture in greased pan.
Cool slightly; refrigerate 1 to 2 hours or until firm.
Cut into bars.
Makes 20 bars.