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.
Cream butter, peanut butter, 1 c sugar and brown
Let cool 10 minutes.
For peanut butter mousse:
Combine morsels and
9x13 inch pyrex with butter. Get a large mixing bowl
ps of the cake crumb peanut mixture to be used later
Mix sugar and milk and melt; add cocoa.
Boil for 5 minutes. Turn off heat.
Add vanilla, butter, peanut butter and oats.
Drop on plastic wrap and cool in refrigerator.
Mix with sugar, cocoa and milk over medium heat; bring to a boil.
Boil for 3 minutes.
Remove from heat.
Mix in oats, vanilla flavor and peanut butter.
Stir well and spoon onto greased aluminum foil.
Let stand.
Mix sugar, cocoa, margarine, salt and milk in a pan. Place over heat and bring to a hard boil.
Boil for 1 minute.
Remove from heat and add peanut butter, oatmeal, vanilla and pecans. Blend well and spread evenly in a long, shallow pan.
Cool until firm.
Cook sugar, milk, margarine and cocoa for 3 minutes (after it starts boiling).
Remove from heat.
Add oatmeal.
Stir until well mixed.
Add vanilla and peanut butter.
Beat well, quickly.
It sets up fast.
Drop on waxed paper by spoonfuls or put into pan and cut into bars.
Mix sugar, cocoa, butter, milk and salt in a saucepan.
Bring mixture to a hard boil for 1 minute.
Remove from heat.
Add peanut butter, oats and vanilla.
Drop by teaspoon onto wax paper; let stand until cool.
Mix the sugar, cocoa, butter, milk and salt; cook for 1 minute. Add peanut butter.
Add oats and flavoring; mix real good.
Spread out on tinfoil; let cool.
Almost like candy.
Cream 1/2 cup peanut butter and butter.
Add brown sugar, beating at medium speed until mixture is light and fluffy.
Add flour; mix well (mixture will be crumbly).
Reserve 1 cup of mixture for topping.
Lightly press remaining mixture into an ungreased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 until golden brown. Cool and set aside.
Add all ingredients except oatmeal and peanut butter.
Bring to a boil; cook for 2 minutes.
Take off heat and add peanut butter.
Then add oatmeal.
Spread on greased paper or drop from spoon.
Mix margarine, sugar and milk together.
Boil for 1 minute. Add peanut butter and vanilla; mix well.
Add oatmeal and cocoa. Mix well.
Spoon onto buttered foil or wax paper.
Mix graham crackers and butter until well combined. Press into
Mix cracker crumbs, oleo and Sweet Thing.
Press into bottom of 9 x 14-inch baking pan.
Bake 6 to 7 minutes at 350\u00b0.
Set aside to cool.
Mix cream cheese, sweetener and milk until light and fluffy.
Add peanut butter and beat until smooth.
Fold Cool Whip into peanut butter mixture.
Pour onto the cold crust.
Chill 5 to 6 hours.
Garnish with chopped dry peanuts.
Combine graham cracker crumbs, crushed peanuts, sugar and margarine.
Press in pie pan.
Beat until very smooth the cream cheese, sugar, peanut butter and milk.
Fold in 8 ounces of the Cool Whip and spread on crust.
Spread the remaining Cool Whip over the peanut butter filling and garnish with chopped nuts, then drizzle hot fudge.
Melt butter over low heat.
Stir in cocoa until dissolved; stir in sugar.
Add milk and vanilla.
Bring to boil.
Boil for one minute.
Remove from heat and stir in oatmeal until blended, then stir in peanut butter.
Drop by spoon onto heavy waxed paper or into a pan and cut into squares.
Makes about 2 dozen.
Mix sugar, cocoa, milk, butter, vanilla and salt.
Boil for 1 minute.
Remove from heat.
Add peanut butter, oatmeal and raisins or nuts.
Drop by spoon onto wax paper on cookie sheet.
Spread mixture evenly; cut into squares.
Put sugar, milk and cocoa in large pot. On medium heat, bring to a boil. Boil for 3 minutes. Remove from heat. Add butter, peanut butter and vanilla. Stir until blended. Add oats and stir well. Pour in greased pan and cool completely.