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.
Mix throughly 1 cup of powdeed sugar, peanut butter, Rice Krispies melted butter.and vanilla.
Batter will be stiff.
Form into balls.
Mix 1 cup of powdered sugar and canned milk.
Roll balls in powdered sugar and canned milk mixture.
Then roll in shredded coconut.
Refrigerate.
ombine peanut butter, butter, vanilla and confectioners sugar. I used Reeses brand Peanut butter because
In a mixing bowl, combine sugar, peanut butter and butter; mix well. Shape into 1-inch balls and place on a waxed paper lined cookie sheet.
Chill for 30 minutes, or until firm.
In mixing bowl, combine sugar, peanut butter and butter. Shape into 1-inch balls and place on a waxed paper lined cookie sheet. Chill for 30 minutes or until firm.
Meanwhile, melt the almond bark in a double boiler.
Dip balls in almond bark, place on waxed paper to harden.
Yields 2 dozen.
Microwave chocolate in a large microwavable bowl on medium 2 minutes or until chocolate is almost melted, stirring after 1 minute Stir until chocolate is completely melted.
Stir in peanut butter until smooth. Cool to room temperature. Gently stir in the Cool Whip.
Chill for 1 hour.
Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1in balls.
Roll balls in icing sugar.
Keep stored in refrigerator.
*Variation: Prepare as directed, but roll in finely chopped pecans, coconut, grated chocolate, etc.
In a mixing bowl, combine sugar, peanut butter and oleo; mix well.
Shape into 1-inch balls and place on a waxed lined cookie sheet.
Chill for 30 minutes, or until firm.
In a mixing bowl combine margarine, peanut butter and sugar; mix well.
Shape in 1-inch balls and place on waxed paper lined cookie sheet.
Chill 30 minutes.
Meanwhile, melt white chocolate in double boiler.
Dip balls and place on waxed paper to harden.
In a mixing bowl, combine sugar and peanut butter; mix well. Shape into 1-inch balls and place on a waxed paper lined cookie sheet.
Chill for 30 minutes or until firm.
Meanwhile, melt the white coating in a double boiler or microwave-safe bowl.
Dip balls and place on waxed paper to harden.
Yields 2 dozen.
In a mixing bowl, combine sugar and peanut butter and mix well. Shape into 1-inch balls and place onto a waxed paper-lined cookie sheet. Chill for 30 minutes or until firm.
In a mixing bowl, combine sugar, peanut butter and butter; mix well.
Shape into 1-inch balls and place on waxed paper-lined cookie sheet.
Chill for 30 minutes.
Meanwhile, melt the white coating in a microwave-safe bowl.
Dip balls in coating and place on waxed paper to harden.
In a mixing bowl, combine sugar, peanut butter and butter. Mix well.
Shape into 1-inch balls and place on waxed paper lined cookie sheet.
Chill 30 minutes.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Line cookie sheet with aluminum foil.
Using mixer, beat peanut butter and butter until smooth and creamy.
Add powdered sugar 1/2 cup at a time until smooth.
Roll mixture into 1 inch balls with damp hands.
Place balls onto aluminum foil and place in freezer for 30 minutes until firm.
Melt white chocolate chips and oil in double broiler.
Remove from heat.
Dip balls in chocolate until completely covered.
Place balls onto wax paper and refrigerate for 30 minutes until firm.
Enjoy!
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.