Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Combine first 5 ingredients in pan over low heat until it bubbles.
Take off heat and add next 4 ingredients.
Beat until smooth.
Pour into greased 9 x 13-inch pan.
Bake at 350\u00b0 for 25 minutes.
Cool.
Mix peanut butter and oil.
Spread over cake. Put into refrigerator for 20 minutes.
Heat margarine and cocoa until it bubbles.
Add confectioners sugar, buttermilk and vanilla.
Spread over peanut butter and refrigerate.
Mix first five ingredients and cook over low heat until bubbly.
Cool completely, then add flour, sugar, baking soda and vanilla.
Grease bottom of 9 x 13-inch pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Cool completely, then add peanut butter and oil. Mix and spread over cake.
Mix peanut butter and oil.
Spread over cake and refrigerate for 20 minutes.
Heat together butter and cocoa; add powdered sugar and vanilla.
Spread over cake.
Refrigerate.
Combine the first 5 ingredients in a saucepan and stir over low heat.
Remove from heat and stir in flour, sugar, soda and 1 teaspoon vanilla.
Beat until smooth.
Pour into a greased 9 x 13-inch pan.
Bake at 350\u00b0 for 30 minutes.
Let cool.
Mix peanut butter and cooking oil.
Spread over cake and refrigerate for 20 minutes.
Heat 1/2 cup oleo and 1/4 cup cocoa until it bubbles. Add 10x sugar, buttermilk and 1 teaspoon vanilla.
Spread over peanut butter mixture and cool.
In microwave, melt the chocolate in a glass bowl in one minute intervals, stirring in between. Do not overheat chocolate.
If your microwave has a melt feature, that will work as well.
Stir chocolate until it has a smooth consistency.
Add in peanut butter and stir until smooth.
Stir in vanilla.
Pour into a 9x13 inch ungreased ceramic baking pan.
Put in refrigerator until firm.
Cut into desired shapes.
Let sit at room temperature 20-30 minutes before serving, especially if refrigerated overnight.
Combine first 5 ingredients in saucepan over low heat until it bubbles (not boiling).
Take off heat and add next 4 ingredients. Beat until smooth; pour into greased 9 x 13-inch glass pan.
Bake at 350\u00b0 for 25 minutes.
Let cool.
Mix peanut butter and oil. Spread over cooled cake.
Place in refrigerator for at least 20 minutes.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.
nd 1/3 cup melted butter. Press mixture firmly.
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Cream peanut butter and margarine, add sugars and
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Prepare Peanut Butter Filling.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Bring peanut butter, water and oleo to a rapid boil.
Pour over flour, sugar, salt and soda.
Mix well and add eggs and buttermilk.
Pour batter into greased sheet cake pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Use Peanut Butter Frosting recipe while still warm.
ith parchment paper.
Mix peanut butter, maple syrup, flaxseed meal, vanilla
Sift flour once and measure.
Add salt and sift together.
Cream shortening thoroughly adding sugars gradually.
Add eggs one at a time beating thoroughly.
Add peanut butter, baking soda, water, and vanilla. Blend well.
Add flour gradually.
Roll into balls and smash with a fork.
Bake in a 350 degree preheated oven for approximately 10-12 minutes.
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
Mix together by hand powdered sugar, graham cracker crumbs and peanut butter in bowl.
Add enough melted margarine to mix thoroughly.
r two knives, cut in butter until mixture resembles coarse meal