ooking spray.
Heat marshmallows, butter and salt in large, heavy
br>Place 3/4 cup butter and chocolate in medium heatproof
side.
Cream together the butter, peanut butter, granulated sugar, brown sugar, and
eheat until boiling.
Add peanut butter to sugar/syrup mixture and
Lightly grease and line a 12x8 inch baking tray with parchment paper.
In a food processor, crush cookies until they are fine crumbs. Add butter and process until combined. Transfer to prepared tray, pressing firmly into base. Chill for 30 mins.
Beat peanut butter and powdered sugar together until smooth. Spread evenly over cookie base, smoothing surface. Sprinkle with nuts. Chill for 2 hours, or until set. Cut into bars and serve.
ups of the cake crumb peanut mixture to be used later
melt butter.
in medium bowl, add the melted butter, pretzel crumbs and confectioners sugar,.
Add 1 cup of the peanut butter.
Stir until well combined.
press the mixture evenly into a 9x13 inch baking dish.
Combine the chocolate chips with the remaining 1/4 cup of peanut butter.
in a micro wave safe bowl.
microwave for 30 second intervals (two should be enough).
mix to blend.
spread over peanut butter-pretzel layer.
refridgerate for at least 1 hour before cutting into squares.
Preheat oven to 350 degrees.
Cream together peanut butter, margarine, brown and white sugar.
Add eggs and vanilla.
Sift or mix together flour, baking powder and salt and add to mixture.
Spread in a greased 9x13 pan and sprinkle chocolate chips over top.
Bake for 3 minutes.
Remove pan and swirl melted chocolate chips through peanut butter mixture with a butter knife. We make it look like a huge serpentine snake going through the mixture, as opposed to circle swirls.
Return pan to oven and bake 15 minutes more.
f doubling the recipe a 13x9).
Microwave peanut butter, corn syrup and
b>pretzel crisps face down on the sheet.
Scoop 1 teaspoon peanut butter
ith parchment paper.
Combine peanut butter, sugar, eggs and flour. Spread
Line two baking sheets with waxed paper.
Arrange pretzels on baking sheets in rows.
Put a teaspoon of peanut butter on each pretzel.
Melt caramels with butter in saucepan over med. heat until melted.
Put 1/2 - 1 tsp of caramel on each pretzel (depending on your tastes).
Put in fridge one hour or until hardened.
Melt chocolate according to package directions.
Dip each pretzel into chocolate and return to waxed sheets.
Refridgerate an additional hour.
Serve.
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.
Bars:
Preheat oven to 400\
Line a baking sheet with aluminum foil or waxed paper.
Arrange pretzels on the prepared baking sheet.
Melt chocolate chips and milk together in the top of a double boiler over simmering water, whisking frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Reduce heat to low and gradually stir peanut butter into chocolate mixture until fully melted.
Remove chocolate-peanut butter mixture from heat and drizzle over pretzels. Freeze pretzels until coating is hardened, at least 2 hours.
Mix together first 4 ingredients and roll into small balls (I'm no good with measurements, but I'd say maybe 1/2 inch in diameter). If they're too sticky, add a little more confectioner's sugar.
Sandwich each peanut butter ball between 2 pretzels.
Leave in freezer for 30 minutes.
Melt chocolate chips. Quickly dip each pretzel sandwich half way into melted chocolate.
Return to freezer for 1 hour. Keep refrigerated until served.
b>butter to boiling. Boil 3 minutes. Remove from heat. Stir in peanut butter
In a large bowl, beat butter with sugar and egg yolk
br>Beat brown sugar and butter together in a separate bowl
arge microwave-safe bowl, combine peanut butter and cream cheese. Microwave, uncovered