Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Place corn syrup, chocolate chips and sugar in saucepan over medium heat.
Cook, stirring frequently, until bubbles break the surface.
Remove from heat.
Add peanut butter; mix until smooth. Stir in Cheerios until coated.
Drop by teaspoons onto waxed paper, forming clusters.
Cool.
In a large bowl place Special K cereal.
Heat jar of peanut butter in a pan of hot water.
Bring syrup and sugar to a slow boil (boil 30 seconds).
Add oleo, stir in peanut butter.
Pour over cereal, mix well.
Roll in small clusters or spoon out. Place on wax paper until cool.
Makes 5 dozen.
Measure out Special K in
a large bowl. Set aside.
Bring syrup and sugar to a boil.
Remove from heat. Add peanut butter. Mix well.
Pour over cereal.
Drop on wax paper in clusters.
Pour 1-inch of water in 2-quart saucepan.
Pour in chocolate and peanut butter.
Stir constantly to melt and blend.
Remove from heat when melted.
Add corn flakes and mix to coat flakes thoroughly.
Drop by teaspoon onto wax paper.
Cool until firm. Makes about 3 dozen clusters.
Melt the paraffin, peanut butter chips and chocolate chips with peanut butter in double boiler until all is melted.
Remove from heat and stir in peanuts until coated well.
Drop on wax paper by tablespoon. Cool.
Store in tightly covered container.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Combine peanut butter, butterscotch morsels and chocolate morsels.
Microwave (50% power) for 3 to 4 minutes.
Add peanuts. Drop by teaspoonful on wax paper.
Chill until firm.
Store in refrigerator.
Mix sugar and syrup and heat until dissolved.
Add peanut butter and stir until blended well.
Put corn flakes into a mixing bowl and pour peanut butter mixture over corn flakes and stir.
Drop onto wax paper with spoon.
Boil syrup and sugar.
Add peanut butter and melt.
Mix in corn flakes.
Drop by spoonfuls onto wax paper and cool.
No bake candy is ready.
In a saucepan, combine sugar and corn syrup.
Bring to a boil. Remove from heat; add butter and peanut butter.
Stir well.
Pour mixture over cereal.
Mix well.
Drop spoonfuls onto wax paper. Let cool and serve.
Stir well the sugar and Karo;
put on stove and bring to a boil.
Add crunchy peanut butter.
Take off stove and quickly add Special K cereal.
Drop by teaspoonful on wax paper.
A favorite of all sand baggers.
Combine sugar, milk, salt, butter and chocolate.
Bring to a boil, stirring constantly until thick.
Remove from heat.
Add peanut butter, vanilla and oats.
Mix well.
Drop by tablespoonful on wax paper or brown paper bag.
Melt peanut butter and chips over low heat.
Remove from heat and stir in peanuts.
Drop by spoonfuls onto cookie sheet covered with wax paper.
Refrigerate.
When hard, remove from cookie sheet and place in another container.
Store in refrigerator.
Blend sugar and syrup.
When blended, bring to a boil.
Lower heat and mix in peanut butter and corn flakes.
Scoop in pan and press into pan.
Cut in squares.
Let harden.
Combine sugar and syrup in 3 1/2-quart saucepan and bring to boil on low.
Stir in peanut butter.
Take off heat.
Add cornflakes and stir until all are coated.
Drop by teaspoons onto wax paper.
Cool.
Melt chocolate; stir in peanut butter, then other ingredients. Drop by spoonfuls onto wax paper.
Dissolve sugar in syrup over medium heat.
Cook until clear. Remove from heat; add peanut butter and blend.
Pour in cornflakes; cover them well with mixture.
Drop on wax paper. Cool and eat.
Just let the sugar and Karo syrup come to a boil.
Immediately add peanut butter.
Mix and stir in Rice Krispies.
Drop by spoonfuls on waxed paper.
Line baking sheet with waxed paper. In 2-quart microwave safe bowl, mix chocolate and peanut butter chips. Cook at Medium speed 2 minutes. Stir; cook 1 minute. Stir until melted and smooth. Add peanuts and mix. Drop mixture by 1 tablespoon onto prepared baking sheet. Let stand at room temperature until firm. Makes about 50 candies. Contains 78 calories per candy, 3 g protein, 6 g carbohydrates, 6 g fat and 0 cholesterol.