Mix peanut butter cookie mix as directed on box.
Divide dough into 36 balls which are the size of a walnut.
Place in greased small muffin tins.
Bake 10 minutes at 350\u00b0.
Remove from oven and place a peanut butter cup in center of each ball.
Return to oven for 3 minutes.
Remove from oven and place in refrigerator.
Store in airtight container.
Yields 36.
Melt peanut butter and margarine.
Pour over Chex mix and spread.
Bake at 200\u00b0 for 30 minutes.
Stir occasionally; cool. Add raisins and chips.
In large skillet, melt margarine over low heat.
Stir in peanut butter.
Mix thoroughly.
Toss in cereals and peanuts; stir until coated.
Spread mixture on ungreased cookie sheet.
Bake 8 to 10 minutes at 375\u00b0, stirring once.
Turn out on paper towels to cool.
Store in airtight container.
Cream the shortening and sugars. Add peanut butter and mix well. Add beaten eggs, then dry ingredients; mix well.
Shape into 1-inch balls and place 2-inches apart on ungreased cookie sheet. Press ball both ways with a fork.
Bake at 350\u00b0 for 10 minutes or until done.
Cookies should not be hard when pulled from the oven.
In a large skillet, combine oil and peanut butter. Stir over low heat until smooth. Remove from heat. Blend in seasoning. Add Chex and nuts.
Mix until pieces are well coated.
Heat over low heat for 10 minutes until Chex are crisp. Stir continuously. Spread on absorbent paper to cool.
Yields 6 3/4 cups.
Melt peanut butter chips, peanut butter and margarine.
Stir until smooth.
Place the Rice Chex in a large bowl and pour peanut butter mixture over them.
Toss gently to cover Chex completely. Use a larger container with a lid or a large plastic bag, put coated Chex in and add 1 box xxx sugar.
Toss gently.
Melt peanut butter chips, peanut butter and margarine over medium heat.
Pour Rice Chex into large bowl, then pour melted peanut butter mixture over Chex.
Stir with wooden spoon very carefully until well coated.
Pour confectioners sugar into large bag.
Then pour the coated peanut butter Chex and shake well. Enjoy!
ven to 350.
Melt butter over medium heat, add oats
Melt peanut butter, chips and butter over low heat.
Pour over Chex that have been placed in large bowl or pan with lid. After coating, add powdered sugar.
Cover container with lid and shake well.
Combine cereals, nuts and pretzels and pour into shallow pans. Combine butter, peanut butter, sugar and cinnamon.
Pour over cereal mix and toss until evenly coated.
Bake in 350\u00b0 oven for 30 minutes.
Stir every 10 minutes.
Cool on paper towels and store in airtight container.
(Good for goodie bags.)
sing electric stand mixer, beat butter and 1 cup tubinado sugar
large saucepan, melt butter and peanut butter together. Mix well. Remove from heat
br>Grind them finely.
Mix them with the rest of
Melt
margarine,
then\tadd
sugar.
When
syrupy,
add peanut butter.
Peanut
butter burns easily, so keep stirring over
low heat.
Place cereals, pretzels and nuts in roasting and
baking pans.
(I
use top and bottom of roasting pan and two
9
x 13-inch pans.) Pour melted mixture over cereals; mix well.\tBake in\ta
250\u00b0
oven
for
a
couple of hours, until cereals
are dry and crispy.
While baking, mix every 30 to 45 minutes.
Microwave apple chunks in water until tender, about 2-3 minutes.
Add oats, milk, and a dash of salt.
Microwave 2-3 minutes or until oatmeal is done.
Stir in brown sugar, cinnamon, and peanut butter.
This recipe makes a fairly small serving. Feel free to double the milk and oats.
Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
owder and salt.
Add peanut butter and mix until mixture turns into
Mix flour and milk until lumpy and then add peanut butter.
Mix well and then add egg white.
Mix well until it has the consistency of pancake batter.
Add baking powder.
Pour onto cookie sheet lined with parchment paper, making, 2 inch drops (use an ice cream scoop for this).
Bake at 375\u00b0F for 15-20 minutes or until golden brown on bottom.
Allow to cool before serving.
br>In a large bowl mix sugars together.
Add remaining
Place butter and Splenda in bowl of mixer and cream together on medium for 2 mins.
Add egg and incorperate on medium speed into mixture approximately 1 minute.
Add flax and coconut flour vanilla salt and soda and mix for 2 minutes until combined.
Add peanut butter and mix into dough for 1 minute.
Drop cookies with 2 oz scoop.
Press cookies with a fork.
Bake at 365 f for 12 minutes or until slightly browned on top.