f the pan; coat with butter.
Combine crushed cookies and
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
Combine sugar and milk in pan.
Boil until it reaches soft ball stage.
Remove from heat and add peanut butter and vanilla. Stir until candy begins to thicken.
(This stirring is important.) Pour into buttered dish.
Cook first three ingredients for 5 minutes until sugar has dissolved.
Add marshmallow cream and peanut butter.
Mix well. Place in buttered platter to cool.
bowl. Beat brown sugar, butter, and vanilla extract together in
arge bowl, cream together the butter, peanut butter, brown sugar, and white sugar
Put butter, sugar and milk in a large saucepan, at least 5 quarts.
Bring to boil, stirring constantly.
Boil for 6 minutes. Take from heat; add vanilla and peanut butter.
Let set for 5 minutes, then add marshmallow cream and stir or mix with mixer until marshmallow cream is dissolved.
Pour into buttered large pan.
Let cool; cut into squares.
sing a dab of melted peanut butter chips .
Ears: Cut the
Combine sugar and milk in a large pan.
Cook over medium heat until dissolved.
Boil, stirring occasionally, until soft ball. Remove from heat.
Add peanut butter and vanilla.
Beat lightly and pour into pan.
Cool and cut into squares.
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 butter, then add peanut butter, sugar and vanilla.
Mix well.
Put in pan and refrigerate until cool.
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.
Combine sugar and milk.
Bring to a rolling boil.
Take off stove and add peanut butter.
Beat until the gloss is gone.
Then pour into a buttered pan and let cool.
Mix peanut butter, powdered sugar and Marshmallow Creme together.
Melt Parkay margarine and pour over mixed ingredients and mix together.
Spread onto a cookie sheet and cool, then cut into squares.
Bring sugars, salt and sour cream to a boil, stirring often. Cook to soft ball when dropped in cold water.
Cool and add the vanilla and peanut butter.
Beat until thick.
Pour into a buttered 8-inch dish.
This is easy to make and is really delicious.
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