Bring sugar and syrup to a rolling boil; remove from heat. Add peanut butter and flavoring; stir to blend.
Pour over corn flakes and peanut mixture.
Pack into a 9 x 13-inch pan while warm.
Cut into squares.
Heat sugar and syrup to boiling point; pour over peanut butter crunch and vanilla.
Mix well.
Add Special K cereal.
Press in buttered pan.
Melt both packages of chips and pour over mixture.
Put the peanut butter and white chocolate chips in a microwave safe bowl and microwave for 2-3 minutes until melted (stir thoroughly every minute or so).
Spoon mixture into little tin foil candy cups (not all the way to the top or it will over flow) and drop 3 to 4 milk chocolate chips on top.
After several minutes, the milk chocolate will start to melt, take a toothpick and make a swirled pattern with the milk chocolate -- that's it refrigerate for an hour or so until set.
Beat peanut butter and corn syrup in medium
Melt butter in a saucepan over medium heat. Stir in brown sugar until it softens. Slowly add milk and stir until sugar dissolves.
Bring to a boil and cook until mixture reduces and thickens.
Add peanut butter and mix thoroughly.
Add peanuts and vanilla.
Continue stirring until smooth.
Serve warm over ice cream.
(about 30 seconds) cake mix, peanut butter and brown sugar until crumbly
Put tidbits and peanut butter
in
top\tof double boiler over very hot water (do not
let
it boil).
Stir until tidbits melt, add salt and vanilla.
Stir
in
quickly
and
add\tcorn flakes, mixing until flakes are coated.
Pour into buttered pan and press down and smooth until
pan\tbottom is covered.
Place in refrigerator until set.
Cut
before it hardens.
Completely chill before removing from pan.
Store in refrigerator.
Melt together the white chocolate and the peanut butter in a pan in the oven at 200\u00b0F Then stir in:
peanuts,marshamallows and cereal. Drop by spoonfuls on wax paper. Place in fridge for a few minutes to set.
** Pat buys her chocolate at AC Moore craft store, which she says is quality chocolate. You may be able to find it at Michaels. I used Wiltons white chocolate wafers you can get at WalMart.
n a candy thermometer.
Remove from heat; stir in peanut butter.
In double boiler, melt margarine.
Add peanut butter.
As soon as melted, take off of heat.
Add sugar.
Stir in Rice Krispies and 1 teaspoon vanilla.
Press into 9 x 13-inch pan.
Melt Hershey bars.
Ice top of candy while warm.
Set aside to harden.
Do not refrigerate.
Takes about 3 hours to harden enough to slice. Makes 30 to 40 servings.
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.
Bring sugar and caro syrup to a boil and remove from fire.
Mix in peanut butter and corn flakes.
Spoon out on wax paper.
Let stand till slightly firm.
You can also use any kind of cereal that you like for this recipe.
egrees C).
Beat butter and peanut butter together in a bowl using
Mix together sugar, flour, eggs and milk.
Cook and stir until thickened.
Remove from heat.
Add butter, salt, vanilla and peanut butter.
Pour into prepared crust.
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.
ake mix, brown sugar and peanut butter.
Beat at low speed
Bring to boil sugar and Karo to soft ball stage.
Add peanut butter.
Pour over cereal.
Drop by teaspoonfuls on cookie sheet until cool.
ith roller carefully and spread peanut butter that has been softened by
In a large bowl, cream butter or margarine, peanut butter, and sugar until light
n electric mixer. Beat until candy clings to a spoon and