Preheat oven to 375\u00b0.
Grease 9-inch square pan.
In bowl, combine flour, sugar and baking powder.
Cut in butter with pastry blender or fork to form coarse crumbs.
Add egg and blend well. Reserve 1/2 of mixture, press remaining mixture into bottom of pan.
Spread jelly evenly over crust.
Sprinkle 1/2 cup peanut butter chips over jelly.
Combine remaining crumb mixture and peanut butter chips.
Sprinkle over top.
Bake 25 to 30 minutes or until lightly browned.
Cool and cut into bars.
Melt margarine or butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies cereal and stir until well coated.
Add in desired amount of peanut butter chips and stir.
Using buttered spatula or waxed paper, press mixture evenly into a 9x13 coated with cooking spray. Cut into squares when cooled.
nd baking powder; cut in butter with pastry blender or fork
Bring milk and salt just to a boil in a saucepan over medium-high heat. Stir in farina gradually; return to boil, stirring constantly. Reduce heat to low; simmer until cereal thickens, about 2 1/2 minutes.
Remove cereal from heat; cool for 3 minutes. Pour cereal into 2 bowls; stir 1 tablespoon peanut butter chips into each bowl.
Cream butter or margarine with sugar until fluffy.
Add eggs, one at a time.
Add vanilla; beat well.
Combine flour, cocoa, baking soda and salt.
Blend into creamed mixture.
Add peanut butter chips, stirring by hand.
Place teaspoonfuls on ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 9 minutes.
Cookies are soft, and will \"drop\" when taken from the oven.
Cook about a minute. Remove and cool completely on wire rack.
Makes 4 to 4 1/2 dozen.
oil well with shortening or butter.
In a medium bowl
larger bowl, beat the butter and sugars together on medium
In a mixing bowl, cream the butter, peanut butter and sugars.
Add the eggs, one at a time, beating well after each.
Beat in syrup and vanilla.
In a separate bowl, combine flour, oats, baking powder, baking soda and salt; graduallly add to the creamed mixture and mix well.
Stir in peanut butter chips.
Drop by heaping tablespoonfuls 2\" apart onto ungreased baking sheets.
Bake at 325* F for 15-18 minutes or until LIGHT golden brown. Be very careful and do not overcook.
Cool for 1 minute before removing to wire racks.
f chips evenly on pan; set aside.
Melt the butter in
In small saucepan place peanut butter chips, milk and whipping cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.
Remove from heat; stir in vanilla. Serve warm.
Cover; refrigerate leftover sauce.
To reheat: Place sauce in small saucepan. Stir constantly over low heat until warm. Add additional milk or whipping cream for desired consistency.
ake mix, brown sugar and peanut butter.
Beat at low speed
pray. Blend graham crackers, melted butter, and 2 tablespoons sugar in
hocolate chips with 1/4 cup condensed milk and 1 tablespoon butter
1/2 cup (125 mL) peanut butter, and 1/4 tsp (1
nto small bowl.
Place peanut butter and butter into large bowl.
Combine butter and peanut butter chips in saucepan; cook over
nch springform pan with butter.
Stir together butter, sugar and vanilla
ray.
Place chocolate chips, 2/3 cup peanut butter chips and 1/4
Cream butter and sugars.
Add eggs and milk and mix.
Combine flour, powder and add to creamed mixture and mix.
Divide batter in half.
To one half add peanut butter and peanut butter chips and mix
To the other half add cocoa and chocolate chips and mix.
In a greased 9x9 in baking pan, spoon chocolate batter in eight mounds to form a checkerboard pattern.
Spoon seven mounds of peanut butter batter between them.
Cut through batter with a knife to marblize.
Bake at 350 for 25-30 minutes and cool.
(about 30 seconds) cake mix, peanut butter and brown sugar until crumbly