set aside.).
Prepare the peanut coconut sauce: Combine all of the
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.
Preheat oven to 325\u00b0F.
Place peanut brittle between 2 sheets of waxed paper , and crush with a rolling pin. Combine shredded coconut with 1/2 cup of crushed peanut brittle and melted butter.
Press into 9-inch pie plate.
Bake in 325\u00b0F oven for 15 minutes or until lightly browned. Cool.
Spoon ice cream evenly into pie crust.
Spread fudge topping over ice cream and sprinkle with remaining coconut and the remaining crushed peanut brittle. Freeze.
and we like to add coconut).
Continue cooking to very
Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
medium bowl. Break apart peanut brittle into a food processor. Pulse
ith parchment paper.
Mix peanut butter, maple syrup, flaxseed meal
mix well.
Stir in coconut.
Quickly pour mixture onto
An original recipe that has won several Fair ribbons in New Mexico.
Preheat oven to 400\u00b0.
Line cookie sheet with aluminum foil. Next, place layer of crackers.
In medium saucepan over medium heat, bring brown sugar and butter to boil.
Boil exactly 3 minutes, stirring constantly.
Pour and spread over crackers. Bake 5 minutes.
Remove and spread chocolate chips.
Break up peanut butter brittle and cover chocolate layer.
Freeze until hard.
Remove aluminum foil and break up.
In a large measuring cup combine peanut sauce and coconut milk. Set aside.
In a large skillet (I used two skillets) heat oil.
Add tilapia and cook for 3-5 minutes and then turn fish and cook for 3-5 more minutes or until done.
Season fish with salt and pepper and then remove to a plate and keep warm.
Add coconut/peanut sauce mixture and spinach to skillet; bring to a boil over medium high heat. Cook for 2 minutes or so or until spinach wilts.
Spoon sauce over fish.
25 degrees F. Spread the coconut evenly onto a baking sheet
riracha and 1/2 cup coconut milk. Place chicken tenders in
an.
Spread 1 cup peanut butter chips evenly over bottom
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg
Boil water and sugar in pan on stove.
When at boiling stage, add peanut butter and vanilla flavoring.
Stir constantly for 5 minutes, then turn stove down to low until thickness appears. Butter a plate; pour mixture onto plate.
Refrigerate for 1 hour. Ready to eat.
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.
arge pan, combine chicken broth, peanut butter, curry seasonings and sambal
Combine first 5 ingredients into 3-quart pan.
Cook over medium heat until sugar dissolves.
Add cashews and coconut. Increase heat to high.
Stir constantly until mixture becomes light brown.
Remove from heat.
Spread coconut evenly over a buttered baking sheet.
In a medium microwave-safe bowl, combine sugar and corn syrup. Microwave on high 3 minutes. Stir in nuts and microwave 4 minutes more. Stir in butter and vanilla and return to microwave for 1 minute. Stir in soda until light and slightly foamy. Pour over coconut in pan. Let cool until firm, 1 hour. Break into pieces.