b>peanut butter chip crust.
Measure peanut butter chips into mixing bowl.
Blend melted butter
Combine butter and peanut butter chips in saucepan; cook
larger bowl, beat the butter and sugars together on medium
set aside.
Melt the butter in a 2 quare saucepan
Preheat oven to 375\u00b0.
Beat together butter, eggs, vanilla, salt and brown sugar.
Slowly add flour and baking soda, mix well. Add chocolate chips, peanut butter chips, oatmeal and nuts. Spoon onto nonstick cookie sheet, bake for 8 to 10 minutes.
Cool on rack.
Preheat griddle.
Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.
Mix together liquid ingredients and whisk into dry mixture until smooth.
Fold in the peanut butter& chocolate chips.
Pour 1/4 cup batter for each pancake onto hot greased griddle.
Cook until the bubbles that form on top begin to pop, before flipping, then cook a minute or so more.
Serve immediately topped with whipped butter& syrup.
Layer ingredients in a 1 quart mason jar or mix in a bowl.
preheat oven to 350.
grease an 8\" pan.
combine melted butter and eggs in a bowl.
stir wet into dry ingredients
spread evenly in greased pan.
bake 30-35 min (i have found 40-45 does best here) until edges pull away from sides or toothpick is clean.
cool on wire rack and cut -- .
Preheat oven to 325\u00b0.
In small bowl, combine flour, salt, baking soda; set aside.
In large bowl, beat butter, brown sugar, white sugar, vanilla and egg until creamy.
Gradually beat in flour mixture.
Stir in oats, pecans and peanut butter chips. Drop onto ungreased cookie sheets, any size you prefer (the bigger, the better).
Cream butter and sugar in large mixing bowl.
Add eggs and vanilla; mix well.
Combine flour, cocoa, baking soda and salt. Blend into creamed mixture.
Stir in peanut butter chips.
Drop by teaspoonful onto ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 9 minutes.
Do not overbake.
Cookies will be soft.
Cool on cookie sheet 1 minute before removing.
side. In large bowl, beat butter, sugar, brown sugar, egg and
Mix sugar, peanut butter and margarine. Add eggs and vanilla. Add flour, peanut butter and salt.
Then add dry ingredients. Put by teaspoon on greased cookie sheet.
Bake 13 minutes at 325\u00b0. (Watch last 3 minutes.)
ortion for topping.
Combine peanut butter and vanilla extract in a
Preheat oven to 325 degrees F (165 degrees C.)
In a large bowl, combine flour and sugar. Blend in melted butter, eggs and vanilla. Stir in peanut butter chips and chopped pecans. Pour filling into pie shell.
Bake in the preheated oven for 30 to 40 minutes, or until golden brown.
f a mixer cream the butter, vanilla and both sugars until
ix graham cracker crumbs, melted butter, 3/4 teaspoon banana extract
Preheat oven to 350\u00b0F.
Grease a 9x13-inch pan.
Mix together the peanut butter and butter.
Add the the brown sugar and mix well.
Add the eggs, honey, and vanilla; mix until smooth.
In a separate bowl, sift together the flour, baking powder, and ginger.
Gradually add the dry ingredients to the batter. Don't mix too much.
Fold in the chocolate chips.
Pour into the pan and bake at 350\u00b0F for 30-35 minutes. Do not over bake!
Cool before cutting.
Line 8-inch square pan with foil.
In heavy saucepan, over low heat, melt chocolate chips with milk, vanilla and salt.
Blend well.
Remove from heat.
Add peanut butter chips.
Stir only to spread the chips out.
Cream sugar, eggs, cocoa and margarine.
Add dry ingredients. Spread into greased 9 x 13-inch pan.
Sprinkle with peanut butter chips.
Bake 25 minutes at 350\u00b0.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking soda, and salt; gradually stir into the butter mixture. Mix in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
Bake 8 to 10 minutes in preheated oven. Cool for 1 minute before placing on wire racks to cool completely.
Line 8-inch square pan with foil.
In a heavy saucepan over low heat, melt chocolate chips with condensed milk, vanilla and salt; blend well.
Remove from heat.
Add peanut butter chips, stir just enough to distribute chips evenly in mixture.
Spread into prepared pan.
Refrigerate for 2 hours or until firm.
Remove from pan, peel off foil and cut into squares.
Makes about 2 pounds.