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.
medium bowl. Break apart peanut brittle into a food processor. Pulse
an.
Spread 1 cup peanut butter chips evenly over bottom of
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Preheat oven to 400\u00b0.
Line cookie sheet with aluminum foil. Next, place layer of crackers.
In medium saucepan over medium heat, bring brown sugar and butter to boil.
Boil exactly 3 minutes, stirring constantly.
Pour and spread over crackers. Bake 5 minutes.
Remove and spread chocolate chips.
Break up peanut butter brittle and cover chocolate layer.
Freeze until hard.
Remove aluminum foil and break up.
Boil water and sugar in pan on stove.
When at boiling stage, add peanut butter and vanilla flavoring.
Stir constantly for 5 minutes, then turn stove down to low until thickness appears. Butter a plate; pour mixture onto plate.
Refrigerate for 1 hour. Ready to eat.
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.
Combine sugar, corn syrup and water in a 3-quart saucepan. Cook, stirring constantly, until sugar dissolves and mixture boils.
Add butter; cook without stirring until mixture reaches soft crack stage (280\u00b0).
Stir and cook to hard-crack stage (305\u00b0); remove from heat.
Stir in peanut butter and baking soda.
nd 1/3 cup melted butter. Press mixture firmly.
on
Combine sugar, corn syrup and water.
Cook over medium heat, stirring occasionally until mixture is reduced slightly and thickened, about 15 minutes.
Add peanut butter.
Cook, stirring constantly until melted and thoroughly combined.
Sprinkle with baking soda and stir until dissolved.
Mixture will puff.
Pour onto cutting board and let cool.
Use rolling pin and roll into a 6-inch square.
Cut into 4 pieces.
Cool on wire rack. Crack into smaller pieces when hard.
Cream peanut butter and margarine, add sugars and
Bring to a boil the sugar and syrup.
Remove from heat.
Stir in peanut butter until smooth.
Pour over corn flakes.
Mix well. Spread and press in a buttered pan.
Let cool and break into pieces.
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Prepare Peanut Butter Filling.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Bring peanut butter, water and oleo to a rapid boil.
Pour over flour, sugar, salt and soda.
Mix well and add eggs and buttermilk.
Pour batter into greased sheet cake pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Use Peanut Butter Frosting recipe while still warm.
ith parchment paper.
Mix peanut butter, maple syrup, flaxseed meal, vanilla
Sift flour once and measure.
Add salt and sift together.
Cream shortening thoroughly adding sugars gradually.
Add eggs one at a time beating thoroughly.
Add peanut butter, baking soda, water, and vanilla. Blend well.
Add flour gradually.
Roll into balls and smash with a fork.
Bake in a 350 degree preheated oven for approximately 10-12 minutes.
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.
Mix together by hand powdered sugar, graham cracker crumbs and peanut butter in bowl.
Add enough melted margarine to mix thoroughly.