In a bowl combine the peanut butter with confectioners sugar and graham
ith parchment paper.
Mix peanut butter, maple syrup, flaxseed meal, vanilla
Beat peanut butter and corn syrup in medium
tir sugar, corn syrup, butter and peanut butter together in a large saucepan
Melt peanut butter and honey together in a saucepan over medium heat. Dissolve brown sugar into the peanut butter mixture; bring to a simmer for 2 minutes.
Mix granola, oats, rice cereal, chocolate chips, and fruit together in a large bowl; pour peanut butter mixture over the granola mixture and fold to coat.
Grease a cake pan. Pour the granola mixture into the prepared pan and press into a flat layer. Cool at room temperature until set, about 15 minutes before cutting into bars.
Grease a 9-inch-square pan and set aside.
Measure out granola into a bowl so that it is ready to go when the marshmallow mixture is ready.
In a large saucepan: melt butter and marshmallows, stir until melted. Remove from heat.
Add peanut butter, then granola. Stir til well combined. Put into your prepared pan. With damp hands, press mixture to even out. Cool.
Store in an airtight container for up to 3 days.
br>To make the \"granola glue\" or peanut butter sauce, combine honey and
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with waxed paper.
Mix oats, raisins, and cinnamon together in a bowl. Mix peanut butter with the oats mixture using your hands until ingredients are coated in peanut butter; add egg white and honey and continue mixing with hands until evenly mixed. Spread the mixture onto the baking sheet.
Bake in preheated oven for 10 minutes, stir, and continue baking until beginning to brown, 5 to 10 minutes more.
Let granola cool until it begins to harden, at least 30 minutes.
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.
ugar, water, canola oil, and peanut butter together in a small saucepan
\"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
Preheat oven to 300\u00b0.
Stir together oats, wheat germ and sunflower seeds in a large mixing bowl.
In a saucepan, heat oil and honey, stirring occasionally.
Remove from heat.
Add peanut butter and vanilla.
Pour over dry ingredients and mix well. Spread over a cookie sheet.
Bake 20 to 25 minutes, stirring every 5 minutes so that the granola browns evenly.
Remove from oven and cool thoroughly.
Mix raisins and nuts in.
Store in airtight container.
Makes 5 cups.
Measure the oats, wheat germ, sesame seed and coconut into the baking pan.
Stir with rubber scraper to mix.
In a small bowl, use the rubber scraper to stir together the peanut butter, honey, cooking oil, vanilla and salt.
Pour over the oat mixture.
Stir with rubber scraper until all is coated.
Put pan into oven.
Turn oven to 300\u00b0.
Bake for 45 minutes.
Remove from oven.
Stir mixture with a pancake turner to break up.
Let granola cool. Makes about 6 cups.
Store in covered container.
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
whisk together oil, brown sugar, peanut butter, cinnamon, salt and water over
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.