f the pan; coat with butter.
Combine crushed cookies 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.
Mix together by hand powdered sugar, graham cracker crumbs and peanut butter in bowl.
Add enough melted margarine to mix thoroughly.
MICROWAVE: peanut butter and chocolate morsels in a large glass bowl at HIGH 2 minutes or until melted, stirring every 30 seconds.
Stir in 2 tablespoons peanut butter until well blended.
Stir in rice cereal, marshmallows and chopped peanuts.
Spoon mixture evenly into miniature paper candy cups.
Chill for 1 hour or until firm.
Butter one 9x13 inch glass baking
bowl. Beat brown sugar, butter, and vanilla extract together in
arge bowl, cream together the butter, peanut butter, brown sugar, and white sugar
sing a dab of melted peanut butter chips .
Ears: Cut the
Melt 1/2 stick butter in pan; put in sugar.
Add peanut butter a little at a time.
Pour in milk.
Keep stirring so it doesn't burn; turn down heat.
Cook about 20 minutes.
To test if it's done, put water in cup and put a little drop of candy in cup of water.
When it forms a little ball, it's done.
Then add rest of butter and vanilla.
Grease plates with butter to pour candy out on.
Melt chocolate and shortening over warm water (turn fire off before adding chocolate) in double boiler.
Add the peanut butter. Stir well.
Pour into a 9-inch wax paper lined dish. Cut when cool.
May use dark, white or butterscotch coating chocolate for this recipe.
Put sugar, milk and margarine in a kettle.
Bring to a boil, stirring constantly.
Boil 10 minutes, continuing to stir.
Remove from heat and stir in marshmallow cream and peanut butter.
Beat until cool.
Pour into buttered cookie sheet.
Cool; cut into desired size pieces.
Mix sugar and milk together in skillet.
Boil for 3 minutes. Stir in peanut butter; pour in buttered pan.
Cool and cut.
Do not double recipe.
Melt butter in large saucepan.
Add graham cracker crumbs, peanut butter and confectioners sugar; mix well.
Pat this mixture down into 9 x 13-inch pan.
Melt candy bar and smooth on top of peanut butter mixture.
Let cool before cutting.
b>candy corn melt onto the trays.
Cream the butter.
Add peanut butter
Combine powdered sugar and peanut butter with fork until blended.
Place evenly in bottom of pie crust.
Place milk and sour cream in bowl.
Add pudding mix, beat until thickened.
Pour half of filling over peanut butter mixture.
Coarsely chop 4 candy cups; sprinkle over filling.
Top with remaining filling.
Spread Cool Whip over filling.
Cut remaining candy cup into 8 pieces; place on top of pie.
Refrigerate.
Makes 8 servings.
rocessor until blended.
Beat peanut butter, brown sugar, white sugar, shortening
Mix milk, sugar and vanilla in boiler and boil for 3 minutes. Add crushed saltine crackers and peanut butter.
Stir rapidly and be sure that crackers and peanut butter are premeasured.
Candy gets hard very fast.
Pour in buttered dish.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Melt butter.
Stir in peanut butter and sugar.
Mix thoroughly.
Pat with hand into a buttered 9 x 12-inch pan.
Let cool.
Melt (not quite to liquid) the Hershey bar and spread over candy.
Let cool at least 2 hours (no need to refrigerate) before cutting into squares.
Combine sugar, brown sugar, butter, cream and syrup; bring to boil, then to soft ball.
Pour into mixer.
Combine with marshmallow cream and peanut butter; mix until candy begins to cake.
Pour into a 9 x 13-inch pan.