Combine butter, sugars, peanut butter, eggs and vanilla in a
Spoon peanut butter batter in muffin pan about 3/4 full. Stir together oats, raisins, honey and butter. Spoon over batter. Bake at 350\u00b0 for 30 minutes.
Let cool 10 minutes.
For peanut butter mousse:
Combine morsels and
n a mixing bowl, combine butter, sugars, peanut butter and vanilla. Cream until
Mix Karo and sugar together in a large saucepan.
Bring to a boil.
Boil for 1 minute only, stirring constantly.
Remove from heat.
Add peanut butter; mix well.
Add corn flakes.
Mix lightly until coated.
Drop on waxed paper quickly by tablespoons.
Makes approximately 36.
Mix syrup and sugar.
Bring to a boil and boil for 1 minute. Add peanut butter and butter.
Stir until well mixed.
Add cornflakes and mix well.
Drop by spoonfuls on wax paper or covered cookie sheet.
Serves 36.
Mix syrup and sugar together; bring to a boil.
Stir in peanut butter and butter.
Cook until peanut butter is melted.
Pour mixture over corn flakes and mix well.
Pour mixture in greased pan.
Spread evenly over the pan.
Let cool.
Cut in squares.
In a 2-quart pan, melt chocolate chips and peanut butter over low heat, stirring occasionally, for 4 to 5 minutes.
In a 3-quart bowl, pour peanut butter mixture over the corn flakes, marshmallows and raisins, stirring until all flakes are coated. Press into a 13 x 9-inch buttered pan.
Cool completely in refrigerator; cut into bars.
Makes 3 dozen.
ps of the cake crumb peanut mixture to be used later
Cream together Crisco, brown sugar, peanut butter, salt and egg.
Combine dry ingredients and add to creamed mixture.
Mix well.
Shape into balls.
Place 2 inches apart on ungreased cookie sheet.
Flatten by pressing crisscross with tine of fork dipped in flour.
Bake at 350\u00b0 for 10 to 12 minutes.
Blend shortening, brown sugar, peanut butter, salt and egg. Add mixed dry ingredients and mix thoroughly.
Chill overnight. Shape into 1-inch balls and flatten with a fork.
Bake in a 375\u00b0 oven for 10 to 12 minutes. Cool on baking sheet 2 to 3 minutes. Makes 4 dozen.
In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat. Stir in peanut butter until well blended. Mix in cereal until evenly coated. Drop by spoonfuls onto waxed paper.
In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth. Drizzle on the top of the cookies.
Bring sugar and syrup to a full boil.
Measure other ingredients while stirring syrup every few minutes.
Put the corn flakes in a big bowl that will not melt.
When the sugar and syrup comes to a full boil, remove it from the heat and stir in peanut butter and butter.
Mix until melted.
Pour mixture over the corn flakes and mix until all the flakes are well coated.
Drop by teaspoon onto waxed paper.
Allow to cool.
Store in covered container.
Makes 40 to 60, depending on size.
Melt margarine and peanut butter.
Add rest of ingredients. Grease and flour a 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 25 or 30 minutes.
Bring sugar and syrup to a boil.
Remove from heat; stir in peanut butter and butter.
Stir until smooth.
Pour over cornflakes and stir until the flakes are well coated.
Drop by spoonful on waxed paper.
Stand until slightly cool, then press together (not too firm or they will lose their gloss).
Cream together Crisco, brown sugar, peanut butter, salt and egg. Combine dry ingredients and add to creamed mixture. Mix well; shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten with fork. Bake at 375\u00b0 for 8 to 10 minutes.
Place corn flakes in very large mixing bowl.
Combine sugar and Karo syrup in saucepan and bring to a boil.
Remove from heat and stir in peanut butter.
Pour cooked mixture over corn flakes. Stir to mix thoroughly.
Spoon individual cookies onto wax paper. Let cool for a few minutes and enjoy.
Cream together shortening, peanut butter and both sugars until light and fluffy.
Add vanilla and eggs.
Beat well.
Mix in flour, stirring only until blended.
Add coconut, if desired. (Batter will be thick.)
Spread evenly in greased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 30 to 35 minutes until done.
Cool and cut in bars.
Bring sugar and syrup to a boil.
Add peanut butter and bring to a boil.
Mix in the cornflakes and stir until thick.
Bring sugar and Karo to a full boil.
Remove from the heat. Add peanut butter and mix.
Add 15 cups cornflakes.
Put into a pan and press.
Cut while warm.