pcorn, melt the butter, brown sugar, corn syrup, peanut butter and salt. Bring
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.
ith parchment paper.
Combine peanut butter, sugar, eggs and flour. Spread
Mix peanut butter, powdered sugar and margarine and chill. Melt almond bark over double boiler.
Drop a bit of chocolate into decorative tins; put 1/2 teaspoon of peanut butter mixture or caramel and cover with more chocolate and refrigerate.
arm in oven while preparing peanut butter syrup.
In a large
ugar, egg, 1/4 cup butter, milk powder, yeast, and salt
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Lay ice cream sandwiches into 9 x 13 pan.
Mix caramel topping and peanut butter together.
Spread over ice cream sandwiches.
Cover with Cool Whip.
Sprinkle with Reese's pieces.
In a heavy saucepan cook sugar over moderate heat, without stirring, until it begins to melt. Continue cooking sugar, stirring constantly, until melted, then cook, swirling pan(without stirring,)until a deep golden color.
Remove pan from heat and add cream (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Add peanut butter and simmer, stirring,until smooth.Serve sauce over ice cream, or as desired.
Melt chocolate in double boiler.
Melt caramels, add some milk to this.
Spread peanut butter on a cracker; drop some caramel (from a spoon) on the peanut butter (not too much); place another cracker on top and press lightly.
Dip each cracker in melted chocolate (tongs work best); place on wax paper to harden.
nd add the peanut butter. Stir vigorously until all the peanut butter is melted
Crush cornflakes and mix with vanilla and coconut flakes in medium bowl.
Mix sugar, corn syrup and peanut butter in small pot, heat over medium-low heat, stirring constantly, until it begins to boil.
Pour caramel over cornflake mixture and stir to combine.
Press into prepared mini muffin tins or pan for bars. Refrigerate until set.
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.
nd 1/3 cup melted butter. Press mixture firmly.
on
Cream peanut butter and margarine, add sugars and
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).
Boil sugars, syrup and milk together to firm ball stage.
Take from stove, add butter and vanilla.
Let cool.
Add peanut butter and beat until smooth.
Pour into buttered plate or pan.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Melt morsels and peanut butter together.
Add corn flakes. Spoon out on cookie sheet.
Let cool.
Enjoy.