For each candy turkey you'll need two vanilla wafers, one chocolate covered cherry, five pieces of candy corn, one burnt peanut candy, one chocolate chip morsel and approximately one tablespoon of chocolate frosting.
Mix together peanut butter, carob, bananas and vanilla.
Shape into balls (one teaspoon each) and roll in cinnamon.
Press walnut half into each candy.
Store in refrigerator.
Yields 64 pieces.
ith parchment paper.
Place candy corn in a microwave-safe
Mix all ingredients together.
Roll into small balls, then roll in finely chopped nuts.
This is a no cook delicious candy. Children love it.
hocolate chips, butterscotch chips and peanut butter; stir over low heat
Mix together by hand powdered sugar, graham cracker crumbs and peanut butter in bowl.
Add enough melted margarine to mix thoroughly.
up of peanut butter candies. Reserve the rest of the candy pieces
Melt butterscotch in a double boiler.
Add peanut butter and blend in double boiler until smooth and creamy.
Pour mixture into candy mold.
(Baker's Kitchen on Hull Street sells molds shaped like peanuts.)
Place in freezer until hardened (about 10 minutes).
Turn mold upside-down and tap it on counter.
Candy should fall out, if not, return it to freezer for a few minutes.
Boil potato in\tslightly
salted
water
until\tcooked. Mash hot potato, adding as much powdered sugar as it will hold to make dough that can be rolled out.
Add vanilla during this process. Roll out
on
powdered
sugar to 1/4-inch thickness. Spread with peanut
butter
generously.
Roll
up
and\tslice. This candy keeps very well.
In medium saucepan, bring sugar and corn syrup to boiling. Boil, stirring frequently, for exactly 1 minute.
Remove from heat. Blend in peanut butter and vanilla.
Stir in peanuts.
Then spread in a greased 15 x 10-inch sheet pan.
Let stand until cool enough to handle.
Mark off in 24 bars, about 3 inches in length, then with hands, shape into candy bars.
Set on waxed paper.
When all bars are shaped, wrap individually in waxed paper.
Store in a cool place.
Combine sugar, butter and evaporated milk in electric skillet. Set thermostat to 280\u00b0.
Bring mixture to boil.
Boil for 5 minutes, stirring constantly.
Turn off skillet.
Add marshmallows, peanut butter and vanilla; stir until melted and blended.
Pour into 8-inch square pan.
Cool candy before cutting. Makes 2 pounds.
Break up candy in small pieces and put in large dish with jello.
Add boiling water and stir until candy is nearly dissolved.
Add pineapple and juice.
Chill until set, then fold Cool Whip into jello mixture.
Chill.
Cover cookie sheet with waxed paper.
Put caramels and water in a large pan.
Heat over low heat, stirring constantly until melted and smooth.
Add peanut butter.
Stir until melted.
Remove from heat.
Add Cheerios.
Mix until well coated.
Drop by spoonfuls onto waxed paper.
Press peanut candy into center of each cookie. Let stand until firm, about 1/2 hour.
It's a fun treat for children!
Beat shortening, peanut butter, brown sugar and granulated sugar together in large bowl.
Beat eggs, milk and vanilla into mixture.
Combine flour, baking soda and salt in medium bowl.
Mix dry ingredients gradually into creamed mixture at low speed until just blended.
Form dough into 1-inch balls.
Roll in granulated sugar and place 2 inches apart on ungreased cookie sheet.
Bake at 375\u00b0
for 8 minutes.
Press chocolate Kiss, Hug or M&M peanut candy into center of each cookie and bake 3 more minutes for 7 dozen cookies.
Melt chocolate.
Add peanut butter and mix well.
Stir in Rice Crispies and marshmallows.
Add peanuts.
Mix well.
Spoon by heaping spoonfuls onto waxed paper.
In medium pan, bring sugar and syrup to a rolling boil.
Boil one minute.
Remove from heat.
Add peanut butter.
Stir well. Add cereal.
Drop by spoonfuls onto wax paper (or cereal box liners).
Makes 3 dozen or more.
Melt sugar and Karo syrup until it starts to boil.
Add peanut butter.
Mix together.
Then add Cheerios.
Drop on wax paper and let cool.
Mix sugar and syrup together and cook to full rolling boil for 1 minute.
Add peanut butter and stir until melted; then add vanilla and corn flakes and mix thoroughly.
Drop by teaspoonfuls onto waxed paper.
Beat first 5 ingredients well, then add egg, flour, baking soda and salt.
Mix with first mixture until well blended.
Roll into 1-inch balls.
Drop into ungreased tassie pans.
Take 9 to 10 minutes at 375\u00b0.
Bake out of oven and put a peanut butter cup on top.
Let set for 10 minutes.
Makes about 40 cookies.
Combine all ingredients, except chocolate pieces and peanut butter.
Press into greased 13 x 9-inch pan.
Bake in moderate oven 375\u00b0 for 15-20 minutes, or until golden brown.
Melt chocolate pieces and peanut butter over hot water.
Spread over baked cookie while warm.
Cool slightly in pan set on a rack.
Cut into bars.