medium bowl, combine the peanut butter and the nonfat dry milk
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.
Melt chocolate chips and paraffin wax in double boiler.
Melt margarine in separate pan.
Mix graham cracker crumbs, powdered sugar, peanut butter and melted margarine.
Mix well.
Form into balls or logs with hands, then dip logs into chocolate chip mixture.
Lay logs on wax paper until dry.
In a bowl, combine confectioners sugar, coconut, nuts, graham cracker crumbs, peanut butter, margarine or butter and vanilla. Take small pieces of dough and shape into 1 1/2-inch logs. Place on tray; cover and chill in the refrigerator overnight. Melt chocolate chips in a double boiler. Dip logs into chocolate and place on cookie sheet lined with wax paper. Store in cool place. Makes 50 to 60 logs.
Cream margarine and peanut butter in mixing bowl until light. Add confectioners sugar gradually, beating until fluffy.
Stir in cereal.
Shape by level tablespoonfuls into logs.
Roll in peanuts.
Place on waxed paper.
Melt chocolate chips and paraffin wax in double boiler over hot water, stirring.
Drizzle over logs.
Chill until serving.
Makes 2 1/2 dozen.
In mixing bowl, blend together peanut butter and margarine. Stir in confectioners sugar.
Add cereal, mixing well with hands, crushing slightly.
Shape into 3 logs.
On waxed paper, roll logs in chopped peanuts, pressing into logs slightly.
Wrap in foil or plastic wrap and chill or freeze.
Slice to serve.
Makes 1 pound. Good, easy and nutritious!
Beat together peanut butter and margarine.
Stir in sugar. Stir in Rice Krispies by hand.
By tablespoon, shape into logs. Roll in nuts.
Set aside.
Melt chocolate and shortening over low heat stirring constantly.
Drizzle over logs.
Chill.
Makes 40 logs.
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.
Cream the butter and peanut butter in mixing bowl until light. Add confectioners sugar, gradually, beating until fluffy. Stir in cereal.
Shape by level tablespoonfuls into logs. Roll in peanuts. Place on waxed paper.
Melt the chocolate chips and shortening in a double boiler over hot water, stirring constantly. Drizzle over logs.
Chill until serving time.
Yields 2 1/2 dozen.
n a candy thermometer.
Remove from heat; stir in peanut butter.
Beat together peanut butter and margarine, stir in sugar (mix well).
Stir in Rice Krispies.
Measure batter in tablespoon amounts.
Shape into log.
Roll in nuts and set aside.
Melt chocolate chips and shortening in saucepan, drizzle over logs. Chill!!!!
Makes 25 to 30 logs.
Blend together peanut butter, honey, evaporated milk, raisins and graham cracker crumbs.
Form logs by rolling out teaspoons of mixture on waxed paper.
Place logs on cookie sheets and chill for one hour.
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.
Beat together peanut butter and 1/4 cup margarine.
Stir in 10x sugar.
Stir in cereal.
Using one tablespoon of dough, shape into logs.
Roll in nuts; set aside.
Blend peanut butter, honey, and dry milk. Add raisins and mix well. Stir in graham cracker crumbs. Roll teaspoonful of mixture on wax paper to shape in logs. Refrigerate one hour. Make about 50.
Combine peanut butter and margarine; stir in sugar.
Add cereal.
Mix well.
Shape level tablespoon of mix into logs.
Roll in peanuts.
Place on wax paper-lined cookie sheet.
Combine powdered sugar and butter in large mixing bowl and beat with electric mixer until smooth. Stir in peanut butter and cereal (mixing with hands if needed). Shape into 1 1/2 x 1/2-inch logs. Chill. Spread tops of cookies with your choice of frosting.
Advance preparation:
Blend peanut butter and butter; stir in sugar.
Add cereal; mix well, crushing cereal slightly.
Shape in three 7 x 1 1/4 inch logs.
Cover with nuts.
Wrap; chill firm.
Combine sugar and butter.
Add peanut butter and cereal.
Mix; use hands, if necessary.
Shape into small logs.
Chill and then frost.
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.