heese filling in half. Stir peanut butter into 1 half; stir
Cream butter and peanut butter together. Sift in flour, sugar, baking powder and salt that has been mixed together. Add milk gradually. Beat at a low speed for 2 minutes. Add the egg and vanilla, beat for 1 more minute. Bake as in other donut recipes.
foil-lined 8-inch square baking pan.
Mix butter
00b0F.
Line 8-inch square pan with heavy-duty foil
Pour crushed cookie crumbs into the bottom of an square dish.
In a bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth.
Fold in half of the Cool Whip.
Spread over crust.
Sprinkle with chopped peanut butter cups.
In another bowl, beat the milk, pudding mix and remaining powdered sugar .
Fold in the rest of the Cool whip.
Spread over the peanut butter cups.
Crush the remaining cookies and sprinkle over the top.
Cover and chill overnight.
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.
nd line a 9-inch square baking pan with parchment paper
00b0F Grease a 9 inch square baking pan.
In a
If you can find vegan peanut butter chips, use them! Amaaazing
n 1- 1/2 inch square pieces.
Set aside.
alt in medium bowl. Whisk peanut butter, brown sugar, butter, corn
For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
8 or 9 inch square baking pan; set aside.
square baking pan (8 x 8).
Mix Crisco, peanut butter
Warm the peanut butter in microwave 30-
1/3-inch-thick square, wrap and refrigerate until firm
Arrange marshmallows in 8-inch square pan.
Combine chocolate, peanut butter and butter in saucepan.
Melt over low heat, stirring constantly.
Pour mixture over marshmallows and smooth into the cracks.
Refrigerate.
Cut into small pieces about 30 minutes before serving.
Grease a 9-inch square baking pan.
Combine the butter, honey, sugar, peanut butter and marmalade in a large saucepan on low heat. Stir, without boiling, until the sugar has dissolved. Bring to a boil then remove from the heat. Stir in the remaining ingredients and mix well.
Press the mixture firmly into the prepared pan. Refrigerate until firm. To serve, remove from the pan and cut into bars.
Place butter and peanut butter into a large microwave-safe bowl.
Microwave on HIGH until butter melts (1 1/2 to 2 min.); stir until blended.
Add remaining ingredients; stir until lumps of sugar disappear.
Microwave on HIGH until softened but not bubbly (1 to 1 1/2 min.); stir.
Pour into buttered 8\" square baking pan.
Cover and refrigerate until firm (at least 1 hour). Cut into squares. Store refrigerated.
In a heavy saucepan, bring sugar and milk to a boil. Boil for 3 minutes.
Add peanut butter and marshmallow creme. Mix well.
Quickly pour into an 8 inch or 9 inch square dish, lined with foil.
Chill until set.Lift fudge out of dish with foil.
Cut into squares. Makes 3-4 dozen.