Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
Whip milk and coconut (or peanut butter if you're making peanut butter pie).
Add pudding mix and powdered Dream Whip; blend well.
Equally divide into 3 pie shells.
Put Cool Whip on each pie.
Combine the peanuts, graham cracker crumbs, sugar and butter in a bowl and pat down into a pie pan.
Bake in a preheated 350 degree oven for 10 minutes to toast slightly.
As soon as it comes out of the oven, sprinkle the crust bottom with the shaved chocolate and set aside.
It should melt in, then set up later.
Mix together powdered sugar and peanut butter.
Put some in bottom of shell; save some to go on top of meringue.
Mix and cook all remaining ingredients until thick.
Pour into baked pie shell and top with meringue.
Sprinkle remaining powdered sugar and peanut butter on top.
Bake until golden brown.
In a medium bowl, combine confectioners' sugar and peanut butter. Mix well and press mixture into a 9 inch pie dish.
Prepare vanilla pudding according to package instructions and allow to cool. Preheat oven to 375 degrees F (190 degrees C.)
When pudding has cooled, pour it into peanut butter pie shell. In a medium glass bowl, beat egg whites until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with chopped peanuts.
Bake in the preheated oven for 15 minutes, or until golden brown.
tmeg and almonds.
Combine butter, rum and vanilla, and
Combine powdered sugar and peanut butter. Mix with fork until resembling coarse meal. Spread half of mixture in pie shell. Combine remaining ingredients, except egg whites, in double boiler. Cook over med. heat until thick, stirring constantly. Spoon filling into peanut butter crust. Beat egg whites until stiff. Spread over filling. Sprinkle remaining peanut butter mixture on meringue. Bake at 325\u00b0 for 20 minutes.
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.
Boil evaporated milk and sugar in saucepan 2 minutes, stirring constantly.
Remove from heat and add peanut butter and vanilla. Stir to blend.
Add crackers.
Beat and drop on waxed paper.
Combine
cornstarch, sugar, salt and milk and mix well. Pour small
amount
over
egg yolks; mix well and add to milk mixture. Cook
in
double boiler until thickened.
Add butter and
vanilla and
pour
in
pie shell.
Top with meringue and sprinkle meringue
with
the
1/4
of peanut butter and sugar mixture. Bake at 350\u00b0 until brown.
Combine the butter, milk, white sugar, brown sugar, and honey in a large pot over medium-high heat; bring to a rapid boil for 90 seconds. Stir the salt and peanut butter into the mixture and remove immediately from the heat. Add the oatmeal quickly and mix to combine. Make sure the texture is thick with a little bit of sauce, but not too much sauce. If needed add extra oatmeal.
Drop rounded spoonfuls of the dough 2 inches apart onto aluminum foil or waxed paper; allow to sit 1 to 2 hours before serving.
Combine powdered sugar and peanut butter.
Mix with a fork
Butter a 9\" X 13\" baking pan.
Combine eggs, sugars, and butter in a large, heavy saucepan.
Bring to a boil and cook over low for about 2 minutes, stirring constantly.
Remove from heat and add the Graham crumbs, marshmallows and coconut.
Spread mixture on bottom of prepared pan.
Melt butterscotch chips and peanut butter together.
Spread over the top of the bars.
Chill for at least 6 hours before cutting into squares.
Spread each flat side of 18 Ritz crackers with peanut butter; press another cracker on top.
Do all 18.
Place chocolate bark in pan (cut squares to melt faster).
Put over low heat or melt in microwave.
Stir until smooth.
Use tongs and dip crackers in melted chocolate.
Place on sheet of foil.
Makes 18 cookies.
Melt sugar and corn syrup.
Add peanut butter and cereal; mix. Form into 1-inch balls.
Place on wax paper.
Cool.
In a saucepan, bring corn syrup and sugar to a boil.
Add in peanut butter and vanilla.
Pour over cereal mixture and toss to coat evenly.
Spread in 13x9 pan for thick bars or a 11x14 pan for thinner.
Let cool and cut into bars.
ress into a 9 inch pie plate.
Put it in
PIE CRUST:
Combine first 3
2 crushed oreo cookies and butter in medium bowl for crust
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk