he waxed paper.
Spread peanut butter over top of dough, covering
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.
Mix powdered sugar with just enough milk until dough consistency.
Roll out on board coated with powdered sugar. Spread with peanut butter.
Roll into a log.
Slice into 1/4-inch pieces.
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.
In a large mixing bowl, mix icing and powdered sugar until stiff enough to handle by hand.
Place powdered sugar on aluminum foil and knead mixture.
Flatten mixture by hand.
Spread peanut butter.
Roll to form log.
Chill 1 hour.
Cut into 1/2-inch slices.
n a candy thermometer.
Remove from heat; stir in peanut butter.
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.
Blend peanut butter and honey.
Work in as much of the dry milk as you need to make the mixture easy to handle and fairly stiff.
Pick up the mixture and knead in raisins, distributing them evenly throughout.
Roll this into a 1 inch thick, 10 inch long log.
Roll the log in coconut.
Chill several hours.
To serve, slice into rounds.
Store in the refrigerator.
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.
ith roller carefully and spread peanut butter that has been softened by
Mix powdered sugar and margarine until dough-like.
Spread out on wax paper very thin.
Spread peanut butter on top and roll into a log.
Refrigerate for 1 hour.
Slice and serve.
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
Blend peanut butter and honey, then work in as much powdered milk as needed to make mixture easy to handle.
Knead in raisins. Roll into a 1-inch thick, 10-inch long log.
Roll in sesame seed. Chill and slice to eat.
Knead milk into peanut butter.
Mix all together.
Roll in coconut or wheat germ.
Enjoy, play and eat.
Sandwich together two Ritz crackers with a generous amount of peanut butter.
Press together so peanut butter spreads to the edge.
Using tongs, dip crackers into melted candy coating.
Place on foil or waxed paper to harden.
cup oil, water and peanut butter, mix well. Divide batter between
- except peanut butter pieces --.
Stir in Reese's peanut butter pieces (candy coated).
Preheat oven to 350 degrees F. Place 30 paper baking cups in muffin cups.
Prepare, bake and cool cupcakes according to package directions.
Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.
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.