Preheat oven to 375*.
In a large bowl, stir together milk and peanut butter until combined.
Stir in Bisquick, 1/4 c sugar and vanilla.
Shape dough into 1.25\" balls and roll tops in the 1/3 c sugar.
Place sugar side up onto ungreased cookie sheets, 2 inches apart.
Bake 8-10 minutes or just until bottom starts to brown.
Immediately press a candy into each cookie; remove from cookie sheet to cooking rack.
re rack.
Filling: Melt chocolate in a bowl set over
Mix the peanut butter, chocolate chips, raisins, and flax seed together in a small bowl.
Fill the cored apples with mixture. You may leave whole, or cut in slices for smaller servings. Enjoy!
eans putting in the wet: peanut butter, chocolate chips, water; then the dry
Following the directions for molding chocolate (see tips, below), carefully ladle
il.
Cream together margarine, peanut butter, and sugars until mixture is
ven to 350.
Combine peanut butter, sugar and egg in medium
/4 Cup of the peanut butter; beat this with mixer until
chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage
Stir powdered sugar and peanut butter together until combined. This will
o get goopy, combine the butter, brown sugar, eggs and vanilla
1. Cream butter and peanut butter.
2. Slowly add sugar substitutes.
3. Mix in eggs and vanilla.
4. In a separate bowl, combine oats and baking soda. Stir into peanut butter mixture.
5. Add chocolate chips.
6. Drop by tablespoon on baking sheet.
7. Bake for 9-10 min at 350.
8. Cook on baking sheet for 5 minutes. Remove to cooling rack.
1. Mix the butter and sugar with a mixer
coconut and sugar.
Combine peanut butter, butter and honey in a small
Melt butter in a large bowl; cool
Preheat oven to 350 degrees (325 for glass pan).
In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter.
Top evenly with the coconut, then sweetened condensed milk.
Bake for 25 to 30 minutes or until lightly browned.
In small saucepan over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes, then chill. Cut into bars.
Store cookie bars loosely covered at room temperature.
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.
with parchment paper, then butter the parchment paper or use
n both sugars, vanilla and peanut butter until well combined.
Add
he paddle attachment, cream the butter, peanut butter, sugar and brown sugar until