Cream the shortening and sugars. Add peanut butter and mix well. Add beaten eggs, then dry ingredients; mix well.
Shape into 1-inch balls and place 2-inches apart on ungreased cookie sheet. Press ball both ways with a fork.
Bake at 350\u00b0 for 10 minutes or until done.
Cookies should not be hard when pulled from the oven.
side.
Cream together the butter, peanut butter, granulated sugar, brown sugar, and
he sugar. Whisk the melted butter, peanut butter and egg in a large
Over low heat stir in a saucepan, together peanut butter, butter, brown sugar and corn syrup until blended and smooth.
Remove from heat.
Add vanilla and salt and mix.
Using a large bowl, mix together the cereals.
Add the peanut butter mixture and mix well.
Press evenly into a lightly greased, 8 inch cake pan.
Chill for 6 hours or until firm.
Cut into squares.
Mix all ingredients together except for chocolate chips. Spread mixture in a a 9 by 13 inch pan, making sure to flattened mixture. Use double boiler to melt chocolate chips, spread on top. Cut into squares before refrigerating.
Tastes like peanut butter cups.
Great recipe!
No baking!
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.
Mix sugars, egg, margarine and peanut butter in a large bowl. Stir
Mix powdered sugar and cracker crumbs.
Heat margarine and peanut butter over low heat until melted; stir to crumb mixture. Press in ungreased baking pan, 8 x 8 x 2-inch.
Heat chocolate chips in small saucepan over low heat, stirring frequently, until melted.
Spread over crumb mixture.
Refrigerate until firm, about 30 minutes.
Cut into 1-inch squares.
Makes 3 dozen candies.
Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly.
To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.
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.
emove from heat; stir in peanut butter until melted.
Place cereal
Combine sugar and syrup in saucepan and bring to a boil. Remove from heat.
Combine peanut butter, vanilla, cereal and syrup mixture; mix well.
Pat into lightly greased pan (8 x 8-inch).
Melt chocolate and butterscotch chips together in double boiler.
Cover peanut butter with the melted chips.
Cool and cut into squares.
Combine corn syrup, sugar and peanut butter in a large saucepan.
Bring to a boil while stirring constantly.
Over low heat, boil for 3 minutes.
Remove from the heat and add popcorn. Toss with wooden spoons (mixture will be hot) to coat well and press into a greased 13 x 9 x 2-inch pan.
Cool and cut into squares.
Makes 18 good sized squares.
Mix graham cracker crumbs with melted butter. Add powdered sugar and peanut butter.
Mix well. Spread evenly on a greased cookie sheet (greased with butter). Melt chocolate chips and spread over top. Chill and cut into squares.
Boil first 2 ingredients 1 minute.
Add the peanut butter (I prefer crunchy) and butter or margarine; stir well.
Pour over 3 1/2 cups corn flakes, stir well and add another 3 to 3 1/2 cups corn flakes.
Put in buttered pan, press lightly and cut in squares.
Over low burner, cream peanut butter, confectioners sugar and butter.
Remove from heat and fold in Rice Krispies.
In a double boiler, melt 12 ounces chocolate chips with oil.
Spread peanut butter mixture in a cookie sheet and pour melted chocolate on top. Refrigerate 10 minutes; cut in squares and serve.
Store in refrigerator.
Mix in a large bowl the peanut butter, 10x sugar, 1 stick melted butter (or margarine) and graham cracker crumbs.
Press mixture into an 8 1/2 x 11-inch pan.
Melt chocolate chips and 1/2 stick butter together, then spread over peanut butter mixture. Refrigerate 1 hour.
Slice into squares.
Press butter, peanut butter, cracker crumbs and sugar into a 9 x 13-inch pan.
Do not bake.
Spread topping over peanut butter mixture and refrigerate; then cut into squares.
Mix well sugar and cracker crumbs.
Melt in double boiler, peanut butter and butter.
In separate bowl, melt chocolate chips. Press graham cracker crust into 11 x 14-inch pan.
Blend well. Pour chocolate over mixture in pan.
Let set 15 to 20 minutes. Cut into squares.
Measure sugar, corn syrup and peanut butter into large saucepan. Cook over medium heat, stirring constantly, until peanut butter melts and mixture is well blended.
Remove from heat.
Add raisins, peanuts and cereal, mixing until well coated.
Press into a buttered 8 x 8 x 2-inch pan.
Cool and cut into squares.
Yields 16 squares, 2 x 2-inch.