n.
Combine condensed milk, peanut butter, and vanilla extract together
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.
Put sugar, butter, milk and cocoa in a pan.
Cook to a full rolling boil.
Remove at once and add peanut butter, vanilla and raw peanuts. Stir well until all is moistened.
Melt together chocolate chips and peanut butter chips.
Stir in peanuts and spoon onto foil.
Let it cool until hard.
b>candy-coated milk chocolate pieces, peanut butter cups, chocolate-covered crispy peanut butter candy
owl, cream together the butter, peanut butter, brown sugar, and white
Mix together by hand powdered sugar, graham cracker crumbs and peanut butter in bowl.
Add enough melted margarine to mix thoroughly.
rocessor until blended.
Beat peanut butter, brown sugar, white sugar
Combine water and oats.
Cool to room temperature.
Set aside. Cream together oleo, both sugars and vanilla.
Beat in eggs. Blend in oatmeal mixture.
Combine dry ingredients.
Add to creamed mixture.
Beat 1 minute on medium speed.
Pour batter into greased and floured 13 x 9-inch pan. Chop Reese's candy over top of cake.
Do not stir.
Bake it at 350\u00b0 for 45 minutes.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg
utterscotch chips, chocolate chips and peanut butter.
Cook on HIGH
Oven 350\u00b0F - combine brownie mix, eggs, oil, water, peanut butter, and 1 cup M&M's till well mixed.
Spread into 9x13 prepared pan and top with crushed Peanut M&Ms (it's actually quite pretty with the confetti-like colors on top of the batter).
Bake 27-30 minutes, and cool completely!
Cut into squares - should get 24 smallish squares - with 1 square per person as a serving.
MICROWAVE: peanut butter and chocolate morsels in a large glass bowl at HIGH 2 minutes or until melted, stirring every 30 seconds.
Stir in 2 tablespoons peanut butter until well blended.
Stir in rice cereal, marshmallows and chopped peanuts.
Spoon mixture evenly into miniature paper candy cups.
Chill for 1 hour or until firm.
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.
hocolate chips, butterscotch chips and peanut butter; stir over low heat
In a saucepan, combine 20 fun size candy bars, half-and-half, peanut butter and chocolate fudge topping. Heat on low until candy is melted and mixture is smooth. Remove from heat and fold in the whipped topping. Pour into crust and freeze overnight.
Garnish frozen pie with additional whipped topping and chopped candy, and drizzle with chocolate syrup.
Melt together chocolate chips, peanut butterscotch chips and peanut butter.
Stir well. Stir in peanuts.
Drop by teaspoon on waxed paper. Place in refrigerator in container or plastic bag until used up.
Melt chocolate and shortening over warm water (turn fire off before adding chocolate) in double boiler.
Add the peanut butter. Stir well.
Pour into a 9-inch wax paper lined dish. Cut when cool.
May use dark, white or butterscotch coating chocolate for this recipe.
Put sugar, milk and margarine in a kettle.
Bring to a boil, stirring constantly.
Boil 10 minutes, continuing to stir.
Remove from heat and stir in marshmallow cream and peanut butter.
Beat until cool.
Pour into buttered cookie sheet.
Cool; cut into desired size pieces.
Mix sugar and milk together in skillet.
Boil for 3 minutes. Stir in peanut butter; pour in buttered pan.
Cool and cut.
Do not double recipe.