mooth.).
Stir in the pretzel pieces and peanuts. (Stir well
melt butter.
in medium bowl, add the melted butter, pretzel crumbs and confectioners sugar,.
Add 1 cup of the peanut butter.
Stir until well combined.
press the mixture evenly into a 9x13 inch baking dish.
Combine the chocolate chips with the remaining 1/4 cup of peanut butter.
in a micro wave safe bowl.
microwave for 30 second intervals (two should be enough).
mix to blend.
spread over peanut butter-pretzel layer.
refridgerate for at least 1 hour before cutting into squares.
Melt chocolate in microwave at 50% power.
Add peanut butter. Mix until smooth.
Add remaining ingredients and stir until well coated.
Drop by spoonfuls onto wax paper and let set.
Melt chocolate. Add peanut butter, then remaining ingredients. Drop by teaspoon onto wax paper. Yields 10 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.
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.
nd lightly drizzle with the peanut sauce and chopped peanuts. Serve
utterscotch chips, chocolate chips and peanut butter.
Cook on HIGH
Combine chocolate-covered peanut candies, pretzel twists, oat cereal, and corn cereal in a large pot or bowl to make the party mixture.
Melt almond bark in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes total. Pour over the party mixture and stir well. Spread onto waxed paper. Sprinkle with sprinkles and cool, at least 10 minutes.
corner.
Pipe over bark in pan.
Sprinkle with
o 15 minutes.
Place peanut butter in a microwave-safe
Line two baking sheets with waxed paper.
Arrange pretzels on baking sheets in rows.
Put a teaspoon of peanut butter on each pretzel.
Melt caramels with butter in saucepan over med. heat until melted.
Put 1/2 - 1 tsp of caramel on each pretzel (depending on your tastes).
Put in fridge one hour or until hardened.
Melt chocolate according to package directions.
Dip each pretzel into chocolate and return to waxed sheets.
Refridgerate an additional hour.
Serve.
Melt chocolate, peanut butter chips and peanut butter in double boiler.
Add peanuts and pretzels.
Pour and spread on foil-lined cookie sheet.
Cool.
Break into pieces.
Melt almond bark in microwave or double boiler.
Add peanut butter.
Mix in other ingredients.
Drop by teaspoonful onto wax paper.
Pour chocolate and peanut butter chips in large bowl and microwave until smooth (2-3 minute will appear lumpy-DO NO OVERCOOK).
Stir chips mix and add peanut butter, pretzels and peanuts.
Mix together well and spread on wax paper (best if on a cookie sheet with extra room to lift off sheet).
Refrigerate until hard (about 1 hr).
Break into chunks
Keep refrigerated.
Line baking sheet with wax paper or easy release aluminum foil.
Mix peanut butter, butter, vanilla, and sugar in bowl with hands until forming a smooth dough.
Mixture will be stiff; shape into small balls and place on baking sheet, refrigerate until chilled.
In a small bowl melt bark in microwave in small batches, start putting a few balls in the bark one at a time, using a spoon to cover them with chocolate.
Lift balls out with spoon; place into miniature cupcake papers to harden.
Recipe makes about 6 dozen.
In a medium microwave safe bowl on medium high power, microwave morsels and peanut butter for 1 minute.
Stir.
Microwave at additional 10-20 second intervals, stirring until smooth.
Dip about 3/4 of one pretzel in butterscotch mixture.
Shake off excess.
Place on wire rack.
Sprinkle lightly with sesame seeds.
Repeat with remaining pretzels.
If mixture thickens, microwave on medium high power at 10-20 second intervals.
Stir until smooth.
Refrigerate for 20 minutes or until set.
Store in airtight container.
econds, until melted.
Dip pretzel twists into melted candy coating
Stir powdered sugar and peanut butter together until combined. This
Melt almond bark.
Mix well in a large bowl the dry ingredients, then quickly stir in the melted almond bark.
Spoon onto wax paper.
Let stand 20 to 30 minutes.
Store in an airtight container.