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.
Mix peanut butter, powdered sugar and melted butter; set aside. In large bowl, combine chocolate chips, butter slices, marshmallow cream and vanilla.
Heat sugar and evaporated milk in saucepan over low heat until boiling, stirring constantly.
Pour over chocolate chip mixture and stir.
Turn 1/2 of chocolate into buttered pan. Carefully spoon peanut butter mix over chocolate.
Carefully spread remaining chocolate over top; refrigerate.
Makes 5 dozen squares. Double recipe for 9 1/2 x 11-inch pan.
fe bowl. Microwave on high for 30 seconds; stir. Continue microwaving
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
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For Cookies:.
Preheat oven to
Combine butter/margarine, sugar and milk in a medium saucepan and bring to a boil. Lower heat but continue to boil 12 minutes, stirring constantly.
Remove pan from heat and add chocolate morsels, peanut butter and marshmallow creme, and vanilla. Stir to blend completely.
Pour into a large pan. For thinner squares of fudge, use a jellyroll pan with a 1/2\" side. For thicker fudge, squarish baking pans are fine.
Let cool completely before you cut into squares.
Preheat oven to 350\u00b0.
Cream butter or margarine and peanut butter together.
Add sugars, eggs and vanilla; mix well.
Sift dry ingredients together and add gradually to creamed mixture. Stir in Kroger peanut butter chips.
(Now you have the recipe for these cookies!)
Form dough into small balls and place on ungreased cookie sheets.
Flatten slightly with a fork.
Bake for 9 to 12 minutes or until golden brown.
Allow to cool for a minute, then remove from cookie sheet.
Yield:
approximately 60 (2-inch) cookies.
Combine al ingredients, except semi-sweet chocolate, and mix well.
Spread in a 9 x 13-inch ungreased pan.
Melt chocolate and spread over top.
Set in refrigerator for between 15 and 30 minutes.
Cut in squares.
FOR PEANUT SAUCE: Stir all ingredients in
Combine crumbs, butter, peanut butter and sugar.
Work together until smooth.
Press mixture into a 9 x 9-inch pan or larger for small squares.
Melt chips over boiling water.
Spread melted chips over mixture in pan.
Refrigerate until firm.
Cut into squares.
Combine corn syrup and sugar in medium saucepan.
Cook over moderate heat, stirring frequently until mixture bubbles.
Remove from heat.
Stir in peanut butter.
Add cereal, stirring until well coated with peanut butter mixture.
Press into buttered 9 x 9-inch pan.
Cut into squares when cool.
Yield:
36 (1 1/2-inch) squares.
Combine sugar and corn syrup and cook until boiling.
Stir as it cooks.
Remove from heat.
Stir in peanut butter and Rice Krispies.
Press into buttered 9 x 13-inch pan.
Combine chocolate and butterscotch chips and melt.
Spread over top.
Great recipe for kids to help with.
b>squares.
You can also use 5 cups miniature marshmallow for this recipe. For
hocolate chips, butterscotch chips and peanut butter in a 2-quart
Follow directions on package for cooking spaghetti.
Chop scallions.
Grate ginger. This is easier to do if frozen.
Combine all ingredients.
Serve at room temperature, or stick in the refrigerator for 10 minutes.
Have ingredients measured.
Combine syrup and sugar in a 3 quart saucepan. cook over moderate heat, stirring frequently until mixture bubbles around edges of pan.
Remove from heat.
Stir in peanut butter until completely mixed.
Add cocoa Krispies, stirring until coated with syrup mixture.
Press into greased 8 x 9-inch pan.
Cool at room temperature 20 minutes.
Cut into squares.
Preheat oven to 350 degrees F.
Mix in the order given. Spoon onto cookie sheet and gently press into cookie shape. Bake for 10 to 15 minutes until golden. NOTE: You can add choclate chips to half the recipe for an awesome taste.
Combine all ingredients except peanut butter and vanilla in medium saucepan and bring to soft-ball on candy thermometer. Take off heat. Add vanilla and peanut butter and mix well. Let cool some. Beat mixture with a big spoon until fudge starts to thicken and set. Pour into greased platter and let set. Cut into pieces, if desired. Can double recipe for larger platters.