Set almond bark aside; mix remaining ingredients together in a bowl.
Refrigerate for 1 hour.
Melt almond bark.
Form crumb mixture into balls and dip in melted almond bark, place on wax paper.
Allow the almond bark to cool and set up.
Preparation time:
25 minutes.
Makes 44 to 48 Bon Bons.
In a large bowl, beat peanut butter, margarine, vanilla and salt until fluffy. Gradually beat in Eagle Brand milk and then sugar until smooth. Shape into 1 inch balls and place on a baking sheet.
Chill until firm.
Dip bon bons in melted chocolate using a toothpick.
Place on baking sheets lined with wax paper and chill until firm.
Store in refrigerator or room temperature. Makes 1 1/2 doz.
edium saucepan, melt together the peanut butter and butter, stirring occasionally until warm
Mix all ingredients, except almond bark, in a mixing bowl. Refrigerate for 1 hour.
Melt almond bark.
Form peanut butter mixture into balls and dip in almond bark.
Place on waxed paper. Allow almond bark to cool and firm.
Mix peanut butter with melted butter and mix until peanut butter \"Melts\".
Add vanilla, coconut, crumbs, sugar and nuts; mix well.
Line a cookie sheet with foil.
Roll into balls and place on cookie sheet, spaced at least an inch apart.
Refrigerate for 1 hour or more.
Combine chocolate and paraffin in a double boiler. Heat until melted and smooth.
Dip each chilled ball into the chocolate mixture and return to pan.
Refrigerate until set, at least 1/2 hour.
Melt butter and peanut butter.
Add sugar; mix well.
Add Rice Krispies; mix.
Roll into balls and dip in chocolate sauce.
arge bowl, combine Vanilla frosting, peanut butter and margarine with a fork
Beat
cream
cheese
and
milk;
blend in confectioners sugar, cocoa and vanilla.
Stir in nuts.\tChill about 1 hour. Shape into
1/2
inch
balls,
place on wax paper lined tray. Chill uncovered
3
or
4 hours or overnight.
Stir in peanut butter chips
and\toil
in
top of double boiler over hot, not boiling water until melted.
Dip each ball.
Chill.
Store in cool place. Makes 3 1/2 dozen.
emove from heat; stir in peanut butter.
Beat lightly for a
Mix peanut butter cookie mix as directed on box.
Divide dough into 36 balls which are the size of a walnut.
Place in greased small muffin tins.
Bake 10 minutes at 350\u00b0.
Remove from oven and place a peanut butter cup in center of each ball.
Return to oven for 3 minutes.
Remove from oven and place in refrigerator.
Store in airtight container.
Yields 36.
Microwave butterscotch pieces and peanut butter on 50% power until almost melted, about 3 to 5 minutes.
Mix in nuts and chow mein noodles; drop onto wax paper by spoon.
\"Preheat the oven to 350 degrees Fahrenheit and grease some cookie sheets. In a mixing bowl, thoroughly cream the shortening, vanilla, and sugars. Add the eggs and beat well. Stir in the peanut butter. Mix together the flour, salt, and baking soda, and add to the peanut butter mixture, combining thoroughly.
Form into tiny balls with the palm of your hands and place on the cookie sheets. Press each cooking twice with the back of a fork to make a crisscross design. Bake about 8-10 minutes or until firm.\".
Mix sugar, graham cracker crumbs, peanut butter and melted butter or margarine together in medium bowl and firmly press into 9 x 13-inch glass baking dish.
Chill for one hour.
Cream the shortening and sugars. Add peanut butter and mix well. Add beaten eggs, then dry ingredients; mix well.
Shape into 1-inch balls and place 2-inches apart on ungreased cookie sheet. Press ball both ways with a fork.
Bake at 350\u00b0 for 10 minutes or until done.
Cookies should not be hard when pulled from the oven.
Cream together the margarine, peanut butter and sugar replacements.
Add egg, water and vanilla, beating until fluffy. Combine flour, baking soda and baking powder together; blend into creamed mixture.
Chill thoroughly, at least 2 hours or overnight. Drop by teaspoons onto lightly greased cookie sheets, 2 to 3 inches apart.
Press flat with a floured bottom of a small glass. Bake at 375\u00b0 for 12 to 15 minutes.
r two knives, cut in butter until mixture resembles coarse meal
br>This is the original recipe.
2 5 lbs bags
hocolate is cooling, place the peanut butter in the bowl of a
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
onsistency.
Immediately stir in peanut butter.
Drizzle warm frosting over