ress mixture into 9-inch pie pan and freeze until firm
nch springform pan with butter.
Stir together butter, sugar and vanilla
iners.
Whisk flour, 1 cup sugar, cocoa powder, baking powder
rappers from peanut butter cups.
In large bowl, beat butter, peanut butter, brown sugar
egrees F.
Beat butter, sugar and peanut butter in medium bowl until
Melt chocolate in a saucepan or double boiler over simmering water.
Cool slightly.
Cream butter, peanut butter and brown sugar.
Beat in eggs and chocolate extract.
Mix in melted chocolate.
Blend in flour and peanut butter chips.
Pour batter into greased 9 x 13-inch pan.
Top evenly with peanut butter cup candy pieces, pressing them lightly into the batter.
Cream together sugar, brown sugar, oleo, peanut butter, egg and vanilla.
Mix flour, soda and salt and add to creamed mixture. Roll dough into 36 balls.
Place in small muffin tins.
Bake 8 to 10 minutes at 350\u00b0.
After baking, remove from oven and immediately place small peanut butter cup in center of each cookie (press it down).
Let cool completely before removing from pan. Be sure to remove foil from peanut butter cup before using!
n large mixing bowl, cream peanut butter, shortening, sugar and brown sugar
emove from heat; stir in peanut butter.
Beat lightly for a
Cream butter, sugars, egg, peanut butter and vanilla until smooth.
In a bowl mix FIRST two ingredients.
Put 1/2 of the mixture into the bottom of the Graham Cracker Crust.
In another bowl mix all the rest of the ingredients till whipped.
Spread into Graham Cracker Crust evenly.
Sprinkle remaining mixture onto pie.
Freeze for 1 hour then serve-- Keep refrigerated after serving.
You can put resse's peanut butter cup pieces onto the pie also for a very rich flavor-- ENJOY.
ookie dough, is because this recipe makes a million cookies, no
Cream butter, peanut butter, brown sugar and white sugar.<
Preheat oven to 350 degrees. Spray the pan that you plan to use with nonstick spray (see box for pan size).
Mix cake ingredients as per directions on the box plus the 1/4 cup of the extra water.
Add in the peanut butter cup chunks.
Bake at 350 degrees for 45-50 minutes. Cool.
Blend icing ingredients together and spread on cake.
Sprinkle Reese's Pieces on top.
Follow directions for pudding, then mix with peanut butter and 1 cup whipped topping.
Spoon into pie shell.
Put remainder of whipped topping on pie.
Garnish with chocolate chips or sprinkles.
Freeze for 2 to 3 hours, then serve.
Combine vanilla pudding mix with 2 cups milk; prepare according to package directions. As pudding heats up, add peanut butter. Stir constantly until peanut butter is melted and mixture is smooth and thickened. Pour mixture into pie crust.
Mix chocolate pudding mix and 2 cups milk according to package directions. Allow to set up 5 minutes, then pour over peanut butter pudding layer. Chill several hours before serving. Garnish with whipped topping if desired.
Preheat oven to 350\u00b0.
In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt.
Gradually add light cream, beating until blended; pour into pie crust.
Bake 65 minutes or until knife inserted in center comes out clean.
On wire rack, let cool.
Garnish, if desired, with whipped cream.
In blender add first 4 ingredients and blend until smooth. Pour into bowl and fold in Cool Whip.
Place in pie crust.
Freeze until firm.
Garnish with broken, frozen peanut butter cup.
Mix peanut butter and honey.
Heat 20 seconds in microwave. Stir in cereal.
Press into pie plate.
Prepare pudding and pour it over the pie plate mixture.
Chill well.
Serves 4.
Chop peanut butter cups. Set aside. Melt kisses in microwave on High for 1 minute or just until chocolate is melted. Stir in 3 1/2 cups Cool Whip. Spread 1/2 chocolate kisses topping mix into pie crust. Sprinkle peanut butter cups over chocolate layer. Top peanut butter cups with the remaining 1/2 chocolate mixture. Refrigerate 3 hours or until set. Spread the remaining Cool Whip over pie. Garnish with chocolate kisses.