Beat peanut butter and corn syrup in medium
In a bowl combine the peanut butter with confectioners sugar and graham
tir sugar, corn syrup, butter and peanut butter together in a large saucepan
In a double boiler or microwave (on 50 % power, in a large bowl) melt the chocolate and peanut butter. If microwaving, start with a minute and then add additional time (30 secs at a time, mixing in between) until melted. Be careful not to burn the chocolate.
Mix in the pretzels and rice cereal until everything is coated and well incorporated.
Drop by the teaspoonful onto a lined cookie sheet and place in the fridge. Once hardened, you can transfer to a bag or container. These are best stored in the fridge.
For the crispy crust layer:
Put the
Mix the maple syrup, peanut butter, cocoa powder, vanilla and salt
Microwave apple chunks in water until tender, about 2-3 minutes.
Add oats, milk, and a dash of salt.
Microwave 2-3 minutes or until oatmeal is done.
Stir in brown sugar, cinnamon, and peanut butter.
This recipe makes a fairly small serving. Feel free to double the milk and oats.
\"Preheat the oven to 350 degrees Fahrenheit and grease some cookie sheets. In a mixing bowl, thoroughly cream the shortening, vanilla, and sugars. Add the eggs and beat well. Stir in the peanut butter. Mix together the flour, salt, and baking soda, and add to the peanut butter mixture, combining thoroughly.
Form into tiny balls with the palm of your hands and place on the cookie sheets. Press each cooking twice with the back of a fork to make a crisscross design. Bake about 8-10 minutes or until firm.\".
Soften the peanut butter by microwaving for about one
Mix peanut butter cookie mix as directed on box.
Divide dough into 36 balls which are the size of a walnut.
Place in greased small muffin tins.
Bake 10 minutes at 350\u00b0.
Remove from oven and place a peanut butter cup in center of each ball.
Return to oven for 3 minutes.
Remove from oven and place in refrigerator.
Store in airtight container.
Yields 36.
arge mixing bowl beat together butter, the 1/2 cup granulated
Melt corn syrup and peanut butter in microwave until peanut butter is completely melted. Stir every couple minutes. Mix in rice crispy cereal and let set until hardened.
Mix peanut butter and honey with wooden spoon.
Add dry milk, sesame seed and wheat germ; stir in.
Crumble cornflakes in a bag. Shape dough around a raisin, chocolate candy or anything you want, then toss in bag and shake so cornflakes cover.
Put in refrigerator after done.
Cream the shortening and sugars. Add peanut butter and mix well. Add beaten eggs, then dry ingredients; mix well.
Shape into 1-inch balls and place 2-inches apart on ungreased cookie sheet. Press ball both ways with a fork.
Bake at 350\u00b0 for 10 minutes or until done.
Cookies should not be hard when pulled from the oven.
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.
Heat on high one stick real butter adding the one cup sugar and the light corn syrup. Stir and heat to boil until thoroughly mixed. Add peanut butter and stir until melted. Add 7 to 9 cups crispy rice cereal. Press in 9 x 13-inch pan.
Combine first 7 ingredients, stirring well.
Shape mixture into 1-inch balls.
Combine chocolate morsels and shortening in top of a double boiler (with water boiling).
Reduce heat to low, cook until the morsels melt.
Dip each peanut butter ball into the chocolate mixture.
Place on wax paper to cool.
Makes about 9 dozen balls.
Combine brown sugar, corn syrup, and butter in a large saucepan; cook and stir over medium heat until mixture comes to a rolling boil. Remove saucepan from heat; stir in peanut butter until mixture is smooth.
Place popcorn in a large bowl. Pour peanut butter mixture over popcorn; toss until evenly coated. Form into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet; allow to dry and set, at least 30 minutes.
Heat oven to 350. Make brownies as directed for a 9 x 13-inch pan. Cool completely.
Melt butterscotch chips and peanut butter in a 1-quart saucepan or in a glass bowl in microwave (1 1/2 minutes on high) stirring frequently.
Stir cereal into peanut putter butterscotch mixture.
Pour cereal mixture over brownies. Spread evenly.
Refrigerate about 30 minutes or until set before cutting.
ow and stir in butter or margarine, peanut butter and vanilla until melted