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.
Combine sugar and syrup in saucepan; bring to a boil.
Remove from heat and add remaining ingredients.
Mix lightly.
Spread into a 9 x 13-inch pan lined with wax paper.
Cool, cut and enjoy. (Tastes like Rice Krispies treats, only with peanut butter.)
Mix peanut butter and honey in a small bowl.
Add dry milk. Mix well.
Roll into small balls.
Roll the balls in the graham cracker crumbs.
Chill.
Makes 8 to 10 treats.
In large mixing bowl, cream together margarine, sugars, egg, peanut butter, vanilla and salt.
Gradually add flour and soda; mix well.
Cover and chill.
Roll into walnut-size balls; place each into miniature muffin tin.
Bake at 350\u00b0 for 8 to 9 minutes. Remove from oven.
Gently press one peanut butter cup into each cookie to make depression.
Cool in pan 10 minutes.
Makes about 3 1/2 dozen cookies.
Combine butter, sugar, egg, peanut butter and vanilla; beat until smooth.
Combine flour, baking soda and salt and add to creamed mixture.
Cover dough and chill.
Roll into small balls to fit tart pan and bake at 375\u00b0 for 10 minutes.
Remove from oven and gently press 1 miniature peanut butter cup into each cookie. Cool in pan 10 minutes, then remove.
Yields 3 1/2 dozen.
Combine butter, sugars, eggs, peanut butter, and vanilla in mixing bowl.
Beat until smooth.
In separate bowl combine flour, baking soda and salt.
Add to creamed mixture.
Cover dough and chill.
When dough is cold enough to handle easily.
Roll into (walnut sized) balls.
Place each ball into a greased MINIATURE muffin tin.
Bake at 350\u00b0F for 8 to 9 minutes.
Remove from oven, gently press a Peanut Butter Cup into each cookie.
Cool in pan 10 minutes. Remove from pan, cool on rack, and ENJOY.
Heat butter and peanut butter together in a large saucepan over medium heat; stir well until smooth.
Remove from heat and add crumbs, icing sugar and nuts; mix well.
Press mixture into an ungreased 8-inch cake pan.
Make icing; heat chocolate chips and butter together in a saucepan over low heat; stir until smooth.
Spread over top of peanut butter mixture and let stand until set.
Cut into squares.
Combine butter, sugar, eggs, peanut butter and vanilla; beat until smooth.
Mix flour, baking soda and salt.
Add to creamed mixture.
Chill.
When cold enough to handle, roll in small (walnut-size) balls.
Place each ball in a greased miniature muffin tin.
Bake at 375\u00b0 for 8 to 9 minutes.
Remove from oven and gently press 1 peanut butter cup into each cookie.
Cool in pan for 10 minutes.
Yields about 3 1/2 dozen.
Place several pieces wax paper on counter.
In a medium saucepan, combine sugar, butter, milk and cocoa.
Cook over medium-high heat until mixture comes to the boil.
Remove from heat and cool for 1 minute.
Add peanut butter; stir to blend.
Add oats, nuts and vanilla; stir to mix well.
Quickly drop mixture by teaspoons onto wax paper.
Cool completely.
Peel away from paper and turn candies over to dry for 1 hour.
Store in a cool, dry place.
Makes about 4 dozen.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Combine butter, sugars, egg, peanut butter and vanilla in mixing bowl;
Melt margarine over low heat; add marshmallows and melt.
Add peanut butter and stir.
Add cereal and raisins; stir until everything is mixed well.
Spread the mixture into a buttered or sprayed pan and press into a firm layer.
Cool and cut into different shapes.
Combine butterscotch morsels and peanut butter in large saucepan.
Stir over low heat until smooth.
Remove from heat. Add Rice Krispies cereal.
Stir until well coated.
Press mixture evenly into buttered 13 x 9 x 2-inch pan.
Chill until firm.
Cut into 2-inch squares.
Makes 24 squares.
tir until melted.
Add peanut butter, stir until the mixture is
Melt chocolate chips and wax in a double boiler.
Keep warm. Melt peanut butter and margarine.
Mix Rice Krispies and powdered sugar.
Pour peanut butter mixture over Rice Krispies and sugar mixture; mix well.
Form into 1-inch balls and dip into warm chocolate mix.
Cool on wax paper.
Slice cookies into 1 inch rounds and divide each round into quarters.
Set one piece in each muffin tin of a small muffin tin pan (tart size).
Bake at 350\u00b0 for 8 minutes, until slightly puffy.
Immediately put one peanut butter cup on each cookie and press it down into the cookie.
Refrigerate until the shine is gone off of the chocolate.
Butter 9 x 13-inch pan.
In saucepan stir together corn syrup and brown sugar until boiling.
Remove from heat.
Add peanut butter chips, cocoa and butter.
Stir until chips are melted.
Add cereal and stir until well coated.
Immediately press into pan. Cool thoroughly.
Cut into squares.
Grease pan. Over medium heat melt together Karo, sugar and peanut butter, stirring constantly.
Pour mixture over Rice Krispies until cereal is well coated.
Press in pan.
Cut in squares before completely cooled.
In a large boiler, heat peanut butter, Karo and sugar over medium heat until warm.
Stir in Rice Krispies.
Stir until Rice Krispies are mixed in well.
Place on buttered sheets.
Cut and serve.
Beat together butter, sugar and peanut butter until very dry. Fold Rice Krispies in.
Press into foil-lined miniature muffin cups, filling each about 3/4 full.
Melt morsels in saucepan over low heat, stirring constantly, or melt in microwave.
Spread about 1 teaspoon chocolate over each Rice Krispies mixture.
Refrigerate 10 minutes or until chocolate hardens.