Melt margarine or butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies cereal and stir until well coated.
Add in desired amount of peanut butter chips and stir.
Using buttered spatula or waxed paper, press mixture evenly into a 9x13 coated with cooking spray. Cut into squares when cooled.
Preheat oven to 375\u00b0.
Grease 9-inch square pan.
In bowl, combine flour, sugar and baking powder.
Cut in butter with pastry blender or fork to form coarse crumbs.
Add egg and blend well. Reserve 1/2 of mixture, press remaining mixture into bottom of pan.
Spread jelly evenly over crust.
Sprinkle 1/2 cup peanut butter chips over jelly.
Combine remaining crumb mixture and peanut butter chips.
Sprinkle over top.
Bake 25 to 30 minutes or until lightly browned.
Cool and cut into bars.
nd baking powder; cut in butter with pastry blender or fork
Bring milk and salt just to a boil in a saucepan over medium-high heat. Stir in farina gradually; return to boil, stirring constantly. Reduce heat to low; simmer until cereal thickens, about 2 1/2 minutes.
Remove cereal from heat; cool for 3 minutes. Pour cereal into 2 bowls; stir 1 tablespoon peanut butter chips into each bowl.
Cream butter or margarine with sugar until fluffy.
Add eggs, one at a time.
Add vanilla; beat well.
Combine flour, cocoa, baking soda and salt.
Blend into creamed mixture.
Add peanut butter chips, stirring by hand.
Place teaspoonfuls on ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 9 minutes.
Cookies are soft, and will \"drop\" when taken from the oven.
Cook about a minute. Remove and cool completely on wire rack.
Makes 4 to 4 1/2 dozen.
he oven to 350.
Using a 20\" length of aluminum
larger bowl, beat the butter and sugars together on medium
In a mixing bowl, cream the butter, peanut butter and sugars.
Add the eggs, one at a time, beating well after each.
Beat in syrup and vanilla.
In a separate bowl, combine flour, oats, baking powder, baking soda and salt; graduallly add to the creamed mixture and mix well.
Stir in peanut butter chips.
Drop by heaping tablespoonfuls 2\" apart onto ungreased baking sheets.
Bake at 325* F for 15-18 minutes or until LIGHT golden brown. Be very careful and do not overcook.
Cool for 1 minute before removing to wire racks.
f chips evenly on pan; set aside.
Melt the butter in
hocolate chips with 1/4 cup condensed milk and 1 tablespoon butter
nto small bowl.
Place peanut butter and butter into large bowl.
(about 30 seconds) cake mix, peanut butter and brown sugar until crumbly
In small saucepan place peanut butter chips, milk and whipping cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.
Remove from heat; stir in vanilla. Serve warm.
Cover; refrigerate leftover sauce.
To reheat: Place sauce in small saucepan. Stir constantly over low heat until warm. Add additional milk or whipping cream for desired consistency.
n a large bowl, beat butter, peanut butter, and vanilla with an electric
nch springform pan with butter.
Stir together butter, sugar and vanilla
powdered sugar, cocoa, and melted butter in medium bowl.
Press
arge bowl, beat the butter and the peanut butter together until fluffy.
nd peanut butter chips until combined.
In a large mixing bowl, using a
Whisk together pudding mix, sour cream and milk in medium bowl; set aside. Place 1 1/2 cups peanut butter chips and oil in microwave-safe bowl. Microwave on HIGH 45 seconds or until smooth. Using hand mixer, gradually add to pudding mixture; spread evenly into crust. Spread chocolate fudge topping over pie; cover and refrigerate 3 hours. Prior to serving, top with remaining peanut butter chips. Servings: 8.
Mix together all ingredients except peanut butter chips.
Pour half of the mixture into greased and floured Bundt pan. Sprinkle with 2/3 cup peanut butter chips.
Pour remaining batter and top with remaining chips.
Bake at 350\u00b0 for 1 hour.