In a saucepan, combine peanut butter and butter. Cook over medium heat until butter is melted and peanut butter blends in. Remove from heat. Stir in sugar, cocoa and vanilla. Spread into a buttered 8-inch square pan. Put in freezer for 30 minutes or until firm. Cut into squares. Store at room temperature. Yields 2 pounds.
In a small saucepan melt peanut butter over low heat, stirring constantly;
eat, melt the butter and stir in the cocoa powder, and hot
Stir sugar and cocoa powder together in large saucepan.
ugar and 1 cup of butter until light and fluffy. Add
Mix the maple syrup, peanut butter, cocoa powder, vanilla and salt in
Combine sugar, peanut butter, cocoa powder, vanilla and salt. Spread into 9-inch baking pan and chill until fudge hardens.
Cut into squares.
Makes 16 servings.
Combine flour, 1/4 cup sugar and baking powder in a medium size mixing bowl.
Blend in milk, oil, and vanilla.
Stir mixture until smooth.
Add in peanut butter.
Pour mixture into crockpot.
Next, mix together 1/2 cup sugar and cocoa powder.
Slowly pour in boiling water.
Gently pour this over cake mixture already in crockpot; don't stir.
Cover and cook on High 2-3 hours or until a toothpick inserted comes out clean.
Serve with vanilla ice cream, hot fudge sauce and top with chopped peanuts.
Cook sugar, milk, margarine and cocoa for 3 minutes (after it starts boiling).
Remove from heat.
Add oatmeal.
Stir until well mixed.
Add vanilla and peanut butter.
Beat well, quickly.
It sets up fast.
Drop on waxed paper by spoonfuls or put into pan and cut into bars.
Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
Top with sugar free Cool Whip.
Mix flour, sugar and baking powder.
Add milk, applesauce and vanilla.
Mix well.
Stir in peanut butter.
Pour batter into greased 1 1/2-quart casserole.
Mix sugar, cocoa and water.
Pour over batter.
Do not mix!
Bake at 400\u00b0 for 30 minutes.
Serve warm.
Melt margarine over medium heat; stir in peanut butter, cocoa and vanilla.
Mix until smooth.
Remove from heat.
Gradually stir in confectioners sugar until blended.
Place in lightly greased 9 x 9-inch square pan.
Chill in refrigerator.
Cut into 1-inch squares to serve.
Line a 8x8 inch square pan with wax paper.
Combine the confectioners' sugar, peanut butter, cocoa, milk and vanilla together and mix until smooth. Chill until firm then cut into squares.
emove from heat; stir in peanut butter.
Beat lightly for a
Combine sugar, peanut butter, cocoa, vanilla and salt in a bowl.
Mix well.
Spread in peanut buttered 9 x 9-inch dish.
Let stand until firm. Cut into squares.
Yields 36 servings.
Combine sugar, milk, butter and cocoa in a 2 quart saucepan. Bring to a rolling boil and boil 1 minute or until a soft ball forms when a small amount is dropped into cold water. Remove from heat, stir in peanut butter, vanilla and crackers. Drop by teaspoonfuls onto waxed paper, cool until set. Makes 40 to 45 pieces.
Combine sugar, cocoa, milk, salt and vanilla in saucepan.
Mix well, bring to boil over low heat.
Let boil until definite ball forms in cold water.
Remove from heat.
Add butter and peanut butter.
Stir well, pour into pan, cut in squares. Cool.
In a large saucepan, combine peanut butter and butter over medium heat until well blended.
Remove from the heat, add cocoa and vanilla and stir well.
Add powdered sugar and stir until well blended.
Spread into a buttered 8 inch square pan.
Freeze for approximately 1/2 hour.
Cut into squares and enjoy.
Mix the first 5 ingredients in medium saucepan.
Bring to a boil and cook for 5 minutes.
Remove from heat and add peanut butter and Marshmallow Creme.
Beat quickly until blended and pour into a buttered 9 x 13-inch pan.
Cool completely before cutting.
Combine powdered sugar, peanut butter, cocoa, vanilla and salt in bowl; mix well.
Spread in buttered 9 x 9-inch dish.
Let stand until firm.
Cut into squares.