aucepan, over low heat, melt peanut butter chips with 1 cup EAGLE
Mix sugar and milk.
Bring to a boil and boil to soft ball stage (234\u00b0).
Remove from heat and stir in marshmallow cream, peanut butter and vanilla.
Spread in greased 8 x 8-inch pan. Spoon melted chocolate chips over fudge and swirl with a knife.
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
Cream peanut butter and butter.
Gradually add brown sugar,
br>Whirl until crumbled,add butter, whirl until crumbled.
Stand
In bowl, with electric mixer, beat cream cheese, sugar and peanut butter until smooth.
Gradually fold in whipped cream. Spoon into prepared crust.
Drizzle fudge sauce over filling, draw a knife through sauce to swirl.
Chill until firm, about 4 hours. Makes 6 servings.
Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in COOL WHIP.
Spoon into crust; drizzle with fudge topping. Swirl gently with knife.
Refrigerate 4 hours or until firm. Refrigerate leftovers.
If you can find vegan peanut butter chips, use them! Amaaazing flavor
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.
edium-high heat, melt the butter and stir in the cocoa
he ingredients except for the peanut butter into a blender.
Blend
Lightly spray an 8 x 8 pan with oil. Lining it with parchment paper also works well.
In a medium saucepan, mix together chocolate chips, peanut butter chips and sweetened condensed milk. Heat at medium temperature until chips have melted and mixture is smooth.
Remove from heat and add the vanilla.
Spread in the prepared pan.
While still warm, add dollops of the peanut butter, and swirl with a knife to create the marble effect.
Chill for at least 3 hours or until firm before cutting.
Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
Top with sugar free Cool Whip.
or 5 mins then add peanut butter and stir until smooth.
emove from heat; stir in peanut butter.
Beat lightly for a
nd stir in half the peanut butter. Strain the custard inot a
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 peanut butter, powdered sugar and melted butter; set aside. In large bowl, combine chocolate chips, butter slices, marshmallow cream and vanilla.
Heat sugar and evaporated milk in saucepan over low heat until boiling, stirring constantly.
Pour over chocolate chip mixture and stir.
Turn 1/2 of chocolate into buttered pan. Carefully spoon peanut butter mix over chocolate.
Carefully spread remaining chocolate over top; refrigerate.
Makes 5 dozen squares. Double recipe for 9 1/2 x 11-inch pan.
melt cheese and butter together, then add peanut butter and stir until smooth
ookie crumbs and the melted butter. Using your fingertips, firmly and