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.
owl, place chocolate chips and peanut butter. Melt 30 seconds at
Mix sugar, margarine and milk in pan.
Bring to a boil and boil 3 minutes, stirring frequently.
Remove from heat; stir in peanut butter and vanilla.
Fold in oats and peanuts.
Drop by scant tablespoonfuls on wax paper.
Only makes about 27 cookies, so triple the recipe to make 7 dozen.
If you do triple the recipe, add extra oats, at least 1 1/2 cups.
Place chocolate chips in a 1 1/2-quart microwave-proof bowl. Microwave on Medium power for 1 1/2 minutes or until melted.
Fold in peanut butter and shortening.
Microwave on High power for 1 minute or until mixture is smooth and creamy.
Stir in peanuts. Drop by teaspoonfuls onto cookie sheet lined with waxed paper. Chill until set; store in refrigerator.
Yield: 12 clusters.
Place chocolate or white morsels in a 1 1/2-quart microwave-proof dish and microwave on High for 2 to 3 minutes or until melted.
Add peanut butter and shortening.
Microwave on High for 1 to 2 minutes or until mixture is smooth and creamy. Blend well, stirring in peanuts.
Drop by teaspoonfuls onto cookie sheet lined with wax paper.
Chill until set.
Store in refrigerator.
Makes 2 dozen clusters.
Place chocolate morsels or white chocolate in a 1 1/2-quart microwave-safe dish.
Cook on 100% power (High) for 1 or 2 minutes or until melted.
Add peanut butter and shortening.
Cook on High 1 or 2 minutes or until mixture is smooth and creamy.
Blend well. Stir in peanuts.
Drop by teaspoonfuls onto a cookie sheet lined with waxed paper.
Chill until set.
Store in refrigerator. Makes about 2 dozen clusters.
Melt the chocolate chips and butterscotch chips together in a heavy pan, or a double boiler.
Once melted add in peanuts.
Use a spoon to make clusters on a piece of wax paper.
Let set for 4-6 hours.
Combine chocolate morsels, butterscotch morsels and peanut butter morsels in 2-quart casserole.
Put in microwave; heat on full power for 1 minute and 35 seconds.
Then stir and cook again for 1 minute and 45 seconds.
They should all be melted.
Then stir in peanuts.
Drop by teaspoon onto waxed paper.
Chill until firm. Store in a covered container in refrigerator.
Yields about 3 1/2 to 4 dozen.
fe bowl. Microwave on high for 30 seconds; stir. Continue microwaving
Combine peanut butter and chocolate chips in top of double boiler.
Cook over hot water until chocolate melts.
Stir until well blended.
Add peanuts and stir until peanuts are coated. Drop by teaspoonfuls onto wax paper.
Chill.
Yields about 2 dozen clusters.
Mix sugar, butter and milk in saucepan.
Bring to a rolling boil.
Boil 3 minutes.
Stir (not to burn); remove from heat. Stir in peanut butter, vanilla, oats and peanuts.
Drop by tablespoon on waxed paper.
Makes about 2 1/2 dozen clusters.
Mix cookie dough according to recipe on the box or your own recipe.
Bake at temperature according to the recipe you are using.
Put 1 teaspoon full of dough into greased small or mini muffin tins and pat down.
Bake in oven for 6-7 minutes.
Take out and push a candy into the center of each cookie.
The dough will fill around the candy.
Bake another 4 minutes and remove from the oven.
Remove from tin when cookies cool or they will fall apart. You can place the entire tin the freezer to speed the cooling. Makes 3 dozen.
ups of the cake crumb peanut mixture to be used later
Combine chocolate, butterscotch and peanut butter morsels in a 2-quart casserole.
Heat on Full power for 2 minutes or until melted.
Stir halfway through heating time; stir in peanuts.
Drop by teaspoonfuls onto waxed paper.
Let set until firm.
Store in refrigerator.
If mixture hardens before dropped onto wax paper, return to microwave and heat 1 to 2 minutes or until soft.
Melt chocolate chips for 1 1/2 minutes in microwave.
Pour peanut butter chips on top of melted chocolate chips.
Melt 1 1/2 minutes.
Stir together chocolate chips and peanut butter chips. Stir in Spanish peanuts.
Drop on cookie sheet and let stand at room temperature.
Makes 60.
In large saucepan, heat sugar, butter and milk to boiling, stirring constantly.
Cook for 3 minutes, stirring frequently. Remove from heat.
Mix in peanut butter and vanilla.
Stir in oats and nuts.
Drop by tablespoon onto waxed paper.
If mixture becomes too stiff, stir in 1 or 2 drops milk.
Let stand until firm.
Makes about 2 1/2 dozen candies.
Melt milk chocolate chips and peanut butter chips in the microwave for 45 seconds to 2 minutes until well blended.
Remove from microwave and add dry roasted peanuts.
Drop onto waxed paper and let set in the refrigerator.
Use double boiler.
Place chocolate chips in top of double boiler.
Do not boil.
Blend in peanut butter.
Pour in peanuts. Stir until peanuts are covered.
Drop by teaspoonful onto wax paper on cookie sheet.
Place in refrigerator for several hours.
Melt chips in microwave on High for 2 to 3 minutes.
Stir together.
Add nuts and drop on wax paper.
Let it sit until hardened and break apart.
Combine chocolate, butterscotch and peanut butter morsels in a 2-quart bowl.
Heat in microwave for 1 1/2 to 3 minutes, or until melted.
Stir in peanuts.
Drop onto wax paper with a teaspoon. Refrigerate in airtight container.