Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
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 wafer crumbs, margarine and sugar.
Press firmly in ungreased square pan, 9 x 9 x 2-inches.
Mix chopped peanuts, fudge topping and the caramel flavored topping.
Spread over crumb mixture.
Cut ice cream crosswise into 2-inch slices; place on peanut mixture.
Let stand until slightly softened; spread evenly. Drizzle with 1/2 cup fudge topping.
Cover and freeze until firm, at least 12 hours.
Serve with additional chocolate fudge topping and peanuts, if desired.
nd 1/4 cup creamy peanut butter in a small saucepan
ntil smooth).
Stir in peanut butter, blend well. (If using
In a heavy saucepan, combine the chocolate pieces and peanut butter.
Stir over low heat until chocolate is melted and mixture is blended.
Blend in the peanuts.
Mix in the marshmallows.
Heat just until marshmallows begin to swell and melt, but do not melt completely.
Put butter in a 9-inch square pan.
Pour mixture into the pan, smoothing the top.
Chill until firm.
Cut into squares or triangles.
Makes about 60 squares or triangles.
Stir
chocolate
syrup\tinto peanut butter. Serve sauce over vanilla
or chocolate ice cream.
Serve with crisp cookies.
Combine sugar, butter and milk in a pan.
Cook to a soft ball stage (238\u00b0).
Remove from heat and add peanut butter and marshmallow whip.
Beat until stiff enough to pour in a 6 x 10-inch pan.
When cool, cut in squares.
In a saucepan, combine butterscotch pieces, milk and marshmallows. Stir over medium heat until marshmallows melt. Remove from heat; beat in peanut butter, vanilla and a dash of salt. Stir in nuts. Pour into buttered 9 x 9 x 2-inch pan. Chill; cut into squares. Store in refrigerator.
Makes 4 dozen.
Place chicken in a 2-quart pan with onion, ginger, sherry, salt, sugar and water.
Bring to a boil over high heat, then cover.
Reduce heat and simmer until meat is done (about 20 minutes).
Meanwhile, prepare Peanut Sauce and place lettuce on individual plates.
When Peanut Sauce is ready, place chicken on lettuce and drizzle on Peanut Sauce.
Combine peanut butter morsels, sweetened condensed milk and butter in a 2-quart glass bowl.
Microwave at High 1 1/2 minutes, or until morsels melt.
Stir well.
Pour mixture on a cookie sheet lined with wax paper.
Spread into a 13 x 11-inch rectangle. Smooth surface with a rolling pin.
Chill 45 minutes, or until firm.
Turn mixture onto a cutting board.
Remove wax paper.
Cut into desired shapes with 1-inch and 1 1/2-inch cookie cutters.
In a microwave-safe bowl, combine the milk, butterscotch chips and marshmallows. Microwave, uncovered at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently.
Stir in peanut butter and vanilla until combined. Fold in peanuts.
Pour into a 11 x 7 x 2 pan coated with nonstick cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares.
ugar, and peanut butter. (an easy way to measure the peanut butter is
In saucepan, combine butterscotch pieces, milk and marshmallows.
Stir over medium heat; beat in peanut butter, vanilla and a dash of salt.
Stir in nuts.
Pour into buttered 9 x 9 x 2-inch pan.
Chill.
Store in refrigerator.
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.
In a mixing bowl combine melted margarine and graham cracker crumbs.
Mix in peanut butter and sugar.
Using a large spoon, stir until mixture forms a ball, leaving the sides of the bowl clean.
Press mixture into a 9 x 13-inch pan.
Melt chocolate and frost the top.
Chill until chocolate hardens; cut into 1-inch squares.
Put sugar and milk in a saucepan.
Cook to soft-ball stage (234\u00b0).
Add marshmallow cream, peanut butter and vanilla.
Mix well and pour into a buttered pan about 9 x 9-inches.
Cool and cut in squares.
Makes about 2 pounds.
Unwrap candy; set aside.
Cut 1/4-inch slices of cookie dough, then cut those in quarters.
Place the small quartered pieces in a small baking cup.
Place these on a cookie sheet.
Bake according to directions on the Pillsbury package.
The dough will rise and be puffy.
As soon as you take them out of the oven, place a peanut butter cup in the center of the dough and press down.
Let cool.
Cook sugar, peanut butter and milk in saucepan to soft ball stage.
Remove from heat and add vanilla.
Beat until creamy. Pour into a buttered pan.
Cool.
Cut in squares.
Mix flour, sugar, milk, eggs, margarine, baking powder and vanilla well and pour into 11 x 17-inch greased and floured pan. Bake at 350\u00b0 for 25 to 30 minutes.
As soon as it comes out of oven, spread 1 cup of peanut butter over cake.
Sprinkle the chocolate chips over peanut butter and spread.
Refrigerate (to harden chocolate), then cut into squares.