medium bowl, combine the peanut butter and the nonfat dry milk
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
Melt chocolate chips and paraffin wax in double boiler.
Melt margarine in separate pan.
Mix graham cracker crumbs, powdered sugar, peanut butter and melted margarine.
Mix well.
Form into balls or logs with hands, then dip logs into chocolate chip mixture.
Lay logs on wax paper until dry.
In a bowl, combine confectioners sugar, coconut, nuts, graham cracker crumbs, peanut butter, margarine or butter and vanilla. Take small pieces of dough and shape into 1 1/2-inch logs. Place on tray; cover and chill in the refrigerator overnight. Melt chocolate chips in a double boiler. Dip logs into chocolate and place on cookie sheet lined with wax paper. Store in cool place. Makes 50 to 60 logs.
Blend together peanut butter, honey, evaporated milk, raisins and graham cracker crumbs.
Form logs by rolling out teaspoons of mixture on waxed paper.
Place logs on cookie sheets and chill for one hour.
Cream margarine and peanut butter in mixing bowl until light. Add confectioners sugar gradually, beating until fluffy.
Stir in cereal.
Shape by level tablespoonfuls into logs.
Roll in peanuts.
Place on waxed paper.
Melt chocolate chips and paraffin wax in double boiler over hot water, stirring.
Drizzle over logs.
Chill until serving.
Makes 2 1/2 dozen.
In mixing bowl, blend together peanut butter and margarine. Stir in confectioners sugar.
Add cereal, mixing well with hands, crushing slightly.
Shape into 3 logs.
On waxed paper, roll logs in chopped peanuts, pressing into logs slightly.
Wrap in foil or plastic wrap and chill or freeze.
Slice to serve.
Makes 1 pound. Good, easy and nutritious!
Beat together peanut butter and margarine.
Stir in sugar. Stir in Rice Krispies by hand.
By tablespoon, shape into logs. Roll in nuts.
Set aside.
Melt chocolate and shortening over low heat stirring constantly.
Drizzle over logs.
Chill.
Makes 40 logs.
Cream the butter and peanut butter in mixing bowl until light. Add confectioners sugar, gradually, beating until fluffy. Stir in cereal.
Shape by level tablespoonfuls into logs. Roll in peanuts. Place on waxed paper.
Melt the chocolate chips and shortening in a double boiler over hot water, stirring constantly. Drizzle over logs.
Chill until serving time.
Yields 2 1/2 dozen.
Beat together peanut butter and margarine, stir in sugar (mix well).
Stir in Rice Krispies.
Measure batter in tablespoon amounts.
Shape into log.
Roll in nuts and set aside.
Melt chocolate chips and shortening in saucepan, drizzle over logs. Chill!!!!
Makes 25 to 30 logs.
Beat together peanut butter and 1/4 cup margarine.
Stir in 10x sugar.
Stir in cereal.
Using one tablespoon of dough, shape into logs.
Roll in nuts; set aside.
Blend peanut butter, honey, and dry milk. Add raisins and mix well. Stir in graham cracker crumbs. Roll teaspoonful of mixture on wax paper to shape in logs. Refrigerate one hour. Make about 50.
Combine peanut butter and margarine; stir in sugar.
Add cereal.
Mix well.
Shape level tablespoon of mix into logs.
Roll in peanuts.
Place on wax paper-lined cookie sheet.
Combine powdered sugar and butter in large mixing bowl and beat with electric mixer until smooth. Stir in peanut butter and cereal (mixing with hands if needed). Shape into 1 1/2 x 1/2-inch logs. Chill. Spread tops of cookies with your choice of frosting.
ps of the cake crumb peanut mixture to be used later
Advance preparation:
Blend peanut butter and butter; stir in sugar.
Add cereal; mix well, crushing cereal slightly.
Shape in three 7 x 1 1/4 inch logs.
Cover with nuts.
Wrap; chill firm.
Combine sugar and butter.
Add peanut butter and cereal.
Mix; use hands, if necessary.
Shape into small logs.
Chill and then frost.
Combine sugar and butter.
Add peanut butter and cereal mixing with hands, if needed.
Shape into 1 1/2 x 1/2-inch logs.
Chill. Spread top with chocolate frosting.
Yields 7 1/2 dozen.
In large container, melt margarine; stir in peanut butter. Add sugar and Rice Krispies.
By hand, shape into small logs. Refrigerate while melting chocolate.