Mix cream cheese and powdered sugar (cream cheese needs to be at room temperature).
Mix in peanut butter and then Cool Whip. You then can add the chopped peanuts or chocolate chips may be substituted.
Mix very well.
Pour into the graham cracker crust and refrigerate.
This recipe is best if done at least 1 day before serving.
side.
Cream together the butter, peanut butter, granulated sugar, brown sugar, and
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.
f the pan; coat with butter.
Combine crushed cookies and
owl, cream together the butter and peanut butter until fluffy.
Add in
ugar.
Mix in melted butter.
Press crumb mixture into
Combine oatmeal, flour, nuts, brown sugar, baking soda and salt.
Add melted butter.
Press 1/2 mixture in a 9 x 13-inch pan. Bake at 375\u00b0 for 12 minutes.
Mix milk and peanut butter; spread over cooked mixture.
Add M&M's to other half of mixture and put on top.
Bake again for 20 minutes.
Combine oats, flour, sugar, soda and salt.
Add margarine; mix until coarse crumbs (reserve 1 1/2 cups of this mix).
Press remaining mixture into bottom of a greased 9 x 13-inch pan.
Bake at 375\u00b0 for 12 minutes.
Combine condensed milk and peanut butter. Spread over partially baked crust to within 1/4-inch of edge. Combine reserved crumbs with M&M's.
Sprinkle over condensed milk mixture, pressing in slightly.
Bake at 375\u00b0 for 20 to 22 minutes.
br>Combine condensed milk and peanut butter in small bowl, mixing until
warm peanut butter and honey in microwave for 30-60 sec.
add all other ingredients and mix.
pat into a 13 X 9 inch pan and refrigerate for up to 1 month.
Mix together first four ingredients listed.
Press into a 13 x 9-inch pan.
Melt chocolate chips in saucepan over low heat. Pour on top of peanut butter mixture.
Refrigerate for 2
hours.
Cut into squares.
Can use low calorie topping, cheese and peanut butter.
Combine oats, flour, sugar, soda and salt; mix well.
Add margarine to mix until coarse crumbs, reserve 1/2 cup crumbs. Spread remaining in bottom of greased jelly roll pan.
Bake at 375\u00b0 for 10 minutes.
Combine Eagle Brand and peanut butter. Spread over cookie crust, add remaining crumbs on top and M&M's. Bake 20 minutes more.
Beat sugar, peanut butter and butter until fluffy.
Blend in water, eggs and vanilla.
Add combined dry ingredients.
Spoonful on cookie sheet.
Bake at 350\u00b0 for 8-10 minutes.
Cream butter and peanut butter. Add flour, half at a time. Pat into greased 9-inch pan. Bake at 350\u00b0 for 10 minutes.
emove from heat; stir in peanut butter.
Beat lightly for a
edium-high heat, melt the butter and stir in the cocoa
Combine oats, flour, peanuts, sugar, soda and salt.
Add margarine.
Mix dry ingredients until moistened and mixture resembles coarse crumbs. Reserve 1 1/2 cups crumbs.
Press crumb mixture in pan. Bake at 370\u00b0 for 12 minutes. Combine milk and peanut butter.
Mix well. Spread over baked crumbs.
Add rest of crumb mixture with M&M's.
Press lightly. Bake for 20 to 22 minutes.
he butter and peanut butter together in a large mixer on high. PEANUT BUTTER NOTE
Preheat oven to 325\u00b0 .
Combine eggs, honey and chunky peanut butter.
Add dry milk and mix until well blended.
Add cereal mix and stir until coated evenly.
Spread in a lightly greased 8 x 8-inch pan.
Bake for 20 minutes.
Cool and cut into 6 even bars. Wrap individually and store in refrigerator.