Place chocolate drink mix, soy milk, ice, peanut butter syrup, and peanut butter powder in a blender cup and blend until smooth.
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.
Set aside.
Boil corn syrup in microwave. Add white sugar
nd 1/3 cup melted butter. Press mixture firmly.
on
ith parchment paper.
Mix peanut butter, maple syrup, flaxseed meal, vanilla extract
reparing peanut butter syrup.
In a large saucepan, combine brown sugar, peanut butter, corn syrup
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Put all ingredients together except peanut butter.
Bring to a boil for 1 minute.
Remove from heat.
Add peanut butter; mix well.
Use a blender for smooth syrup.
Add enough water to 1 cup sugar to dissolve, then bring mixture to a boil.
Add 1 tablespoon peanut butter or more to suit taste.
Recipe can be doubled and leftover frozen for future use.
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.
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.
Mix together the oats, coconut, seeds and wheat germ. In a small saucepan, combine the peanut butter, syrup, sugar and oil. Cook and stir over medium heat until smooth. Pour over the oat mixture and stir until well blended. Spread mixture in baking dish and bake 40 minutes in a 300\u00b0 oven, stirring every 10 minutes to prevent burning. Remove from oven and add raisins. Cool before serving. Makes 12 servings.
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.
Combine both ingredients in a small saucepan over low heat; heat until peanut butter is melted and and mixture is smooth.
Serve over waffles, pancakes, or French toast.
This can also be heated in the microwave.
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.
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
Mix together by hand powdered sugar, graham cracker crumbs and peanut butter in bowl.
Add enough melted margarine to mix thoroughly.