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.
Cream butter, peanut butter, 1 c sugar and brown
9x13 inch pyrex with butter. Get a large mixing bowl
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Mix graham crackers and butter until well combined. Press into
Mix cracker crumbs, oleo and Sweet Thing.
Press into bottom of 9 x 14-inch baking pan.
Bake 6 to 7 minutes at 350\u00b0.
Set aside to cool.
Mix cream cheese, sweetener and milk until light and fluffy.
Add peanut butter and beat until smooth.
Fold Cool Whip into peanut butter mixture.
Pour onto the cold crust.
Chill 5 to 6 hours.
Garnish with chopped dry peanuts.
Combine graham cracker crumbs, crushed peanuts, sugar and margarine.
Press in pie pan.
Beat until very smooth the cream cheese, sugar, peanut butter and milk.
Fold in 8 ounces of the Cool Whip and spread on crust.
Spread the remaining Cool Whip over the peanut butter filling and garnish with chopped nuts, then drizzle hot fudge.
Mix sugar and milk and melt; add cocoa.
Boil for 5 minutes. Turn off heat.
Add vanilla, butter, peanut butter and oats.
Drop on plastic wrap and cool in refrigerator.
In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.
Mix with sugar, cocoa and milk over medium heat; bring to a boil.
Boil for 3 minutes.
Remove from heat.
Mix in oats, vanilla flavor and peanut butter.
Stir well and spoon onto greased aluminum foil.
Let stand.
Prepare pudding according to package directions, using 2 1/2 cups milk.
When thick, fold in pineapple.
In a separate bowl, blend peanut butter, graham cracker crumbs and sugar.
Butter an 8-inch square pan.
Put half of pudding mixture into pan, top with half of crumb mixture and repeat.
Chill.
Add whipped topping before serving.
In top of double boiler combine butter, peanut butter and peanut butter chips.
Place over boiling water.
Stir until melted. Fold in marshmallows.
Pour into a 9 x 13-inch pan.
Cut into squares.
In small bowl, combine sugar, crumbs and margarine.
Press into 13 x 9-inch baking dish.
In small mixer bowl, beat powdered sugar, peanut butter and cream cheese at medium speed, scraping bowl often until smooth (1 to 2 minutes).
At low speed, gradually beat in milk.
Fold in whipped topping.
Spread over crust. Sprinkle with peanuts.
Freeze 3 hours or until serving time. Makes 18 servings.
Place margarine, sugar, milk and cocoa in a saucepan and bring to a hard boil.
Remove from heat and add oatmeal, peanut butter, vanilla, salt and flour.
Stir until well blended.
Press in pan smoothly.
Let cool.
Cut into squares.
You may add chopped peanuts, if desired.
Mix sugar, cocoa, margarine, salt and milk in a pan. Place over heat and bring to a hard boil.
Boil for 1 minute.
Remove from heat and add peanut butter, oatmeal, vanilla and pecans. Blend well and spread evenly in a long, shallow pan.
Cool until firm.
Add sugar, cocoa, milk and margarine together and cook over medium heat.
Stir in vanilla, salt and peanut butter and oatmeal. Pour into well buttered shallow baking dish.
Chill until firm. Cut into squares.
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.
Mix sugar, cocoa, butter, milk and salt in a saucepan.
Bring mixture to a hard boil for 1 minute.
Remove from heat.
Add peanut butter, oats and vanilla.
Drop by teaspoon onto wax paper; let stand until cool.
nd 1/3 cup melted butter. Press mixture firmly.
on
Cream 1/2 cup peanut butter and butter.
Add brown sugar, beating at medium speed until mixture is light and fluffy.
Add flour; mix well (mixture will be crumbly).
Reserve 1 cup of mixture for topping.
Lightly press remaining mixture into an ungreased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 until golden brown. Cool and set aside.