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.
Let cool 10 minutes.
For peanut butter mousse:
Combine morsels and
owl, mix brown sugar and peanut butter with a mixer on medium
astry or ziploc bag (for the doughnuts). For the glaze, you'll
Mix all ingredients and pour into pint jar.
Attach the following instruction to a gift tag.
Please include these instructions with your jar gift.
PEANUT BUTTER BOWSER BISCUITS.
Heat oven to 400\u00b0F.
Empty contents of jar into a large bowl.
Add 1 cup peanut butter and 3/4 cup milk.
Stir until well mixed.
Place mixture on floured surface and knead.
Roll out dough to 1/4\" thick.
Cut into shapes.
Place 1\" apart on an ungreased baking sheet.
Bake for 15 minutes or until lightly browned.
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
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
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.
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.
Melt cream cheese and peanut butter in microwave for approx 2 minutes, stopping and stirring at 1 minute intervals.
Melt chocolate in separate bowl until creamy.
Combine chocolate with cream cheese mixture and whisk in Splenda and cream.
Pour into buttered glass pan and chill at least 4 hours.
Cut into 16 squares and enjoy.
Note that this recipe yields a more \"gooey\" fudge than traditional fudge, but if you want more uniform squares, place pan in freezer for 30 minutes before cutting.
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Prepare Peanut Butter Filling.
Soften the peanut butter by microwaving for about one minute on Power
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
rumbs, cookie crumbs, sugar and butter Press on the bottom and
ith parchment paper.
Mix peanut butter, maple syrup, flaxseed meal, vanilla
esides the peanut butter, and refrigerate for 5 minutes. Melt the peanut butter in the
n a large bowl, beat butter, peanut butter, and vanilla with an electric
In a mixing bowl, combine the butter, 1/4 cup peanut butter, brown sugar, corn syrup and vanilla; gradually add the oats. Press into a 13 x 9 inch baking pan.
Bake at 400\u00b0 for 12 to 14 minutes or until edges are golden brown.
Cool on wire rack for 5 minutes.
Meanwhile, for topping, melt chips and 1/3 cup peanut butter in microwave for 1 minute.
Stir until blended and spread over warm bars.
Cool completely and refrigerate for 2 to 3 hours before cutting.