ith vegetable oil.
For cake,Place cake mix in a large
Make pound cake according to directions.
Pour onto cookie sheet.
Bake according to box directions.
When complete, spread peanut butter over cake.
Place in oven approximately 3 minutes (until peanut butter is slightly melted).
Then pour chocolate chips over cake and spread evenly.
(For easier spreading, place cake in oven until chips are softened.)
Freeze around 2 hours.
Mix margarine, flour and peanuts; mix well.
Press firmly into a 9 x 15-inch pan.
Bake for 20 minutes at 350\u00b0.
Cool.
Combine peanut butter, cheese, sugar and 1 bowl Cool Whip.
Mix well with electric mixer and beat until thick.
Spread over second layer and let stand until firm.
Top with remaining bowl of Cool Whip. Grate candy bar over topping and chill.
Store in refrigerator.
Combine cream cheese, sugar, peanut butter and flour.
Mix at medium speed until well blended (very stiff batter).
Add one egg at a time; mix well.
Add milk and mix.
Pour over graham cracker crust.
Bake at 450\u00b0 for 10 minutes.
Lower heat to 250\u00b0 and bake for 40 minutes.
Loosen spring pan as soon as you take out of oven.
side.
Melt 1 cup butter or margarine in a heavy
Whip cream cheese until fluffy.
Beat in peanut butter and sugar, slowly add milk.
Blend well.
Fold in whipped topping and put into crust; freeze overnight.
Prepare yellow cake as directed.
Cool.
Spread peanut butter over cake.
Combine cocoa and butter and boil for 1 1/2 minutes. Pour chocolate over peanut butter.
Sprinkle with nuts.
Follow directions for instant cheesecake, adding the peanut butter to filling mix. Chill and cut into small squares. Very rich, but heavenly taste.
Beat the eggs; add sugar.
Then add flour and vanilla.
Scald the milk and melt margarine in the milk and add to the other ingredients.
Pour into greased jelly roll pan.
Bake 20 minutes at 350\u00b0.
Spread peanut butter on cake while its hot.
Cool.
Heat oven to 350\u00b0. Grease and flour oblong pan, 13 x 9 x 2-inches. In large mixer bowl, blend sugar, peanut butter and cake mix on low speed until crumbly. Reserve 2/3 cup crumb mixture; set aside. Blend remaining crumb mixture, the eggs and water on low speed until moistened, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spread batter in pan. Sprinkle reserved mixture over batter. Sprinkle chocolate chips and nuts over top. Bake 40 to 45 minutes or until toothpick in center comes out clean.
in. Mix with the melted butter then press firmly onto the
ool 10 minutes.
For peanut butter mousse:
Combine morsels and
Preheat oven to 350 degrees. Spray the pan that you plan to use with nonstick spray (see box for pan size).
Mix cake ingredients as per directions on the box plus the 1/4 cup of the extra water.
Add in the peanut butter cup chunks.
Bake at 350 degrees for 45-50 minutes. Cool.
Blend icing ingredients together and spread on cake.
Sprinkle Reese's Pieces on top.
Pour crushed cookie crumbs into the bottom of an square dish.
In a bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth.
Fold in half of the Cool Whip.
Spread over crust.
Sprinkle with chopped peanut butter cups.
In another bowl, beat the milk, pudding mix and remaining powdered sugar .
Fold in the rest of the Cool whip.
Spread over the peanut butter cups.
Crush the remaining cookies and sprinkle over the top.
Cover and chill overnight.
Prepare cake mix according to package directions.<
owl, cream together the butter and the peanut butter. Add the sugar and
Cream butter and sugar until light.
s smooth.
Stir in peanut butter flavored pieces, chocolate pieces and
n a bowl. Pour peanut butter mixture into egg mixture in
aking pan.
Mix chocolate cake mix, water, eggs, and oil