emove from heat; stir in peanut butter.
Beat lightly for a
Preheat oven to 350\u00b0.
In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt.
Gradually add light cream, beating until blended; pour into pie crust.
Bake 65 minutes or until knife inserted in center comes out clean.
On wire rack, let cool.
Garnish, if desired, with whipped cream.
Prepare pie shell as directed.
Cut peanut butter into powdered sugar until appearance
Combine crumbs, 3 tablespoons sugar and butter; press firmly into 9-inch pie pan.
Bake at 350\u00b0 for 8 minutes.
Cool.
Mix gelatin, 1/4 cup sugar and the salt in saucepan.
Add milk and yolks; cook and stir over medium heat until mixture comes to a boil.
Add peanut butter; stir until blended.
Chill.
Beat whites until foamy.
Gradually add 1/4 cup sugar, beating until stiff. Fold in peanut butter mixture, then fold in Cool Whip.
Spoon into crust.
Chill until firm (2 or 3 hours).
Garnish with chocolate syrup.
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.
Combine cream cheese, milk and peanut butter until smooth. Stir in sugar.
Mix in Cool Whip.
Pour into pie shell. Refrigerate several hours.
Spoon 1/2 cup of the fudge topping into bottom of crust.
Place in freezer 10 minutes.
Whisk peanut butter and milk in a large bowl until well blended.
Add pudding mixes.
Beat for 2 minutes or until smooth.
Stir in 1/2 cup of the whipped topping.
Gently spoon over chocolate layer.
Top with remaining whipped topping.
Refrigerate 3 hours or until set.
Drizzle with remaining 1/4 cup fudge topping.
In large bowl, combine cream cheese, powdered sugar, peanut butter and Cool Whip.
Blend mixture well.
Pour mixture into pie crust.
Drizzle chocolate syrup on the top.
Chill before serving.
Heat oven to 350.
In a large bowl, whisk corn syrup, peanut butter and eggs until smooth. Whisk in granulated sugar and vanilla extract, then stir in pecans and peanuts. Pour into crust.
Bake for 50 minutes or until browned and center is set. Cool completely on a wire rack at room temperature.
b>pretzel crisps face down on the sheet.
Scoop 1 teaspoon peanut butter
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.
nd brown sugars, and crunchy peanut butter. Beat at medium speed with
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.
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.
Mix syrup, sugar, salt, butter, peanut butter, and vanilla.
Add beaten eggs.
Pour into unbaked pie shell.
Sprinkle pecans or walnuts over filling.
Bake in 350 degree oven for about 45 minutes, till knife inserted comes out clean.
ooking spray.
Heat marshmallows, butter and salt in large, heavy
br>Beat brown sugar and butter together in a separate bowl
arge microwave-safe bowl, combine peanut butter and cream cheese. Microwave, uncovered
In a double boiler or microwave (on 50 % power, in a large bowl) melt the chocolate and peanut butter. If microwaving, start with a minute and then add additional time (30 secs at a time, mixing in between) until melted. Be careful not to burn the chocolate.
Mix in the pretzels and rice cereal until everything is coated and well incorporated.
Drop by the teaspoonful onto a lined cookie sheet and place in the fridge. Once hardened, you can transfer to a bag or container. These are best stored in the fridge.