Blend peanut butter, marshmallow cream and cream cheese in bowl.
Blend well.
Add sugar and whipping cream slowly as blending.
Stir in milk.
Blend well.
Pour mixture into pie crust.
Freeze until pie is thickened.
After pie has set for about 5-10 minutes, serve and enjoy!
Line square baking pan with tin foil, over lapping on to sides.
Spray with pan spray.
In heavy pan cook honey, sugar cream and butter (stirring constantly) until candy thermometer reaches 235' degrees.
Remove from heat; beat in butterscotch chips, peanut butter, marshmallow cream and vanilla.
Cool.
Then pat into pan.
Chill, Lift out of pan, cut into pieces.
Cook first 3 ingredients to soft ball stage.
Take off fire; add peanut butter, marshmallow cream and vanilla.
Beat and pour into buttered pan.
weetened condensed milk with marshmallow creme and peanut butter morsels then spread mixture
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.
or fudgy brownies. Stir in peanut butter chips and peanuts, spread evenly
Bring to a boil sugar, butter and milk.
Boil 5 minutes (soft ball stage on candy thermometer), stirring constantly.
Remove from heat and add vanilla flavoring, peanut butter and Marshmallow Creme.
Stir until Marshmallow Creme is melted.
Spread in buttered 9 x 13 x 2-inch pan.
Cool and cut.
Bring
first 4 ingredients to boil, then cook mixture 6 minutes.
Add 12 ounce jar peanut butter, then add 6 ounce jar peanut butter, Marshmallow Creme and nuts.\tLet stand a couple of hours before cutting.
Measure peanut butter and marshmallow cream into dish.
Butter 9 x 9-inch pan.
Cook sugar and milk until it will form a soft ball when dropped in cold water.
Add other ingredients.
Mix well and pour into buttered pan.
Cool and cut into squares.
Yield:
2 pounds.
aucepan, melt the unsweetened chocolate, butter and 3/4 cup of
arge bowl, cream together the butter, peanut butter, white sugar and brown sugar
Line a rimmed baking sheet with waxed paper.
Place strawberries in a large bowl. Using a hand masher, mash into a coarse puree. Add melted chocolate, peanut butter, chocolate-hazelnut spread, and marshmallow cream. Mix well to combine. Pour onto baking sheet.
Transfer baking sheet to the refrigerator and chill until set, about 1 hour. Serve chilled.
Combine sugar, butter and milk in large heavy saucepan.
Bring to boil and allow to boil 5 minutes, stirring constantly.
Remove from heat, stir in vanilla and add peanut butter, stirring until melted.
Fold in Marshmallow Creme until blended.
Spread in buttered 13 x 9 x 2-inch pan or casserole dish.
Allow to cool, cut into squares when firm.
Makes 3 pounds of candy.
Stir 1 1/2 cups sugar, 6 T of butter, 1/3 cup evaporated milk in a saucepan and bring to a rolling boil while stirring constantly for 4 minutes over medium heat.
Remove from heat and stir in chocolate chips and 1 cup of the marshmallow cream and 1/2 teaspoons vanilla. Spread in 9x13 pan.
Repeat with remaining 1 1/2 cups sugar, 6 T of butter, and 1/3 cup evaporated milk and stir in peanut butter, marshmallow cream and 1/2 teaspoons of vanilla.
Spread over chocolate layer until set then cut into pieces.
set aside.
Measure out peanut butter, marshmallow creme and vanilla onto a
Get out a large mixing bowl.
In it pour sugar, milk, cocoa and butter.
Boil these for 3 minutes or until melted.
When done, pour into another bowl.
Quickly add peanut butter, Marshmallow Creme and vanilla.
Quickly pour into small, square pan and cool until hard.
Mix sugar, milk and butter in pan.
Cook 5 or 6 minutes.
Add peanut butter, Marshmallow Creme and vanilla.
Pour in buttered cake pan or plate.
Let cool!
Cook sugar, milk and butter to a soft ball.
Add peanut butter, Marshmallow Creme and vanilla.
Beat until loses gloss.
Boil for 7 minutes the white sugar, brown sugar, butter, milk and vinegar.
Have ready in large bowl the peanut butter, Marshmallow Cream and nuts.
Mix until cool.
Spread in large buttered pan.
Combine sugar, butter and milk in a large, heavy saucepan. Bring to a boil and allow to boil for 5 minutes, stirring constantly.
Remove from heat.
Stir in vanilla and peanut butter; stir until melted.
Spread in a buttered 13 x 9 x 2-inch pan. Allow to cool.
Cut into squares when firm.
Yields 3 pounds.