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.
Cream shortening, vanilla and sugars.
Add eggs and beat well. Then add dry ingredients that have been sifted together; mix well. Dough will be quite stiff.
Roll out on floured area.
Cover dough with layer of peanut butter and then roll in pinwheel fashion.
Wrap waxed paper and refrigerate at least 2 hours. Slice and bake at 375\u00b0
for 10 minutes.
nd fluffy.
Beat in peanut butter, egg and milk.
Sift
Cream butter or margarine and sugar; add eggs and vanilla. Add dry ingredients to butter mixture. Divide dough into 2 parts.
Roll each part out, to approximate 1/8 inch thick, then spread with 1/2 of the peanut butter. Roll up dough and refrigerate several hours.
Slice and bake at 400 degrees F (205 degrees C) for 5 - 8 minutes, until slightly brown.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Combine shortening, peanut butter, brown and white sugars, eggs and vanilla.
Add sifted flour, salt and soda.
Roll dough out to 1/4-inch thick in an oblong shape.
Spread with the melted chocolate chips.
Roll up the dough on a sheet of waxed paper and refrigerate.
(In rolling up the dough, it's a little hard to get it started, but persevere.)
After the dough is chilled, slice into 1/4 to 1/2-inch slices.
Bake on an ungreased cookie sheet at 350\u00b0 for 10 minutes.
1. In a large bowl, beat powdered sugar, thawed mashed potatoes, cocoa and vanilla.
2. Roll out dough on a work surface dusted with powdered sugar. Spread with peanut butter, then roll up and wrap in plastic. Chill, then slice into pinwheels.
In mixing bowl, cream shortening, peanut butter and sugar.
Beat in
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.
on
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