f the pan; coat with butter.
Combine crushed cookies and
Note:
One 12 ounce package of chocolate chips may be substituted for peanut butter.
MICROWAVE: peanut butter and chocolate morsels in a large glass bowl at HIGH 2 minutes or until melted, stirring every 30 seconds.
Stir in 2 tablespoons peanut butter until well blended.
Stir in rice cereal, marshmallows and chopped peanuts.
Spoon mixture evenly into miniature paper candy cups.
Chill for 1 hour or until firm.
Butter one 9x13 inch glass baking
Let cool 10 minutes.
For peanut butter mousse:
Combine morsels and
arge bowl, cream together the butter, peanut butter, brown sugar, and white sugar
bowl. Beat brown sugar, butter, and vanilla extract together in
sing a dab of melted peanut butter chips .
Ears: Cut the
Mix milk, sugar and vanilla in boiler and boil for 3 minutes. Add crushed saltine crackers and peanut butter.
Stir rapidly and be sure that crackers and peanut butter are premeasured.
Candy gets hard very fast.
Pour in buttered dish.
Mix crumbs, sugar, butter and peanut butter and press in bottom of 9 x 13-inch pan for thick candy or larger pan for thinner candy.
Slowly melt chocolate in double boiler (can be microwaved).
Pour chocolate over crumb mixture.
Let harden and cut into squares.
Melt 1/2 stick butter in pan; put in sugar.
Add peanut butter a little at a time.
Pour in milk.
Keep stirring so it doesn't burn; turn down heat.
Cook about 20 minutes.
To test if it's done, put water in cup and put a little drop of candy in cup of water.
When it forms a little ball, it's done.
Then add rest of butter and vanilla.
Grease plates with butter to pour candy out on.
Mix sugar, cocoa, Karo syrup and milk in a heavy boiler.
Bring to a boil; turn to medium heat and continue boiling for approximately 5 minutes, until a small amount dropped in cold water forms a soft ball.
Remove from heat; stir in oleo, peanut butter and vanilla.
Beat until candy begins to stiffen.
Pour into a buttered dish.
Combine oats, flour, brown sugar, salt and soda in a large bowl.
Melt margarine.
Stir in vanilla and Karo.
Pour over oat mixture; mix well.
Press into bottom of a 13 x 9-inch baking pan. Bake at 350\u00b0 for 20 minutes.
Spoon crunchy peanut butter over hot candy.
Sprinkle with chocolate pieces.
Let stand for 5 minutes.
Spread mixture over candy, making swirls and cool. Makes 24 (2-inch) squares.
Melt butter in large saucepan.
Add graham cracker crumbs, peanut butter and confectioners sugar; mix well.
Pat this mixture down into 9 x 13-inch pan.
Melt candy bar and smooth on top of peanut butter mixture.
Let cool before cutting.
b>candy corn melt onto the trays.
Cream the butter.
Add peanut butter
br>Mix with 2 teaspoons butter.
Let cool.
In
Combine powdered sugar and peanut butter with fork until blended.
Place evenly in bottom of pie crust.
Place milk and sour cream in bowl.
Add pudding mix, beat until thickened.
Pour half of filling over peanut butter mixture.
Coarsely chop 4 candy cups; sprinkle over filling.
Top with remaining filling.
Spread Cool Whip over filling.
Cut remaining candy cup into 8 pieces; place on top of pie.
Refrigerate.
Makes 8 servings.
rocessor until blended.
Beat peanut butter, brown sugar, white sugar, shortening
Crumble crackers in bowl and add peanut butter.
On stove, bring sugar and milk to boil.
Boil for 5 minutes (only).
Pour onto crackers and peanut butter.
Mix together well.
Pour into a buttered pan.
Cool and cut into squares.
Place peanut butter and marshmallow cream in large bowl; set aside.
Combine sugar, milk, margarine and vanilla; cook for 1 1/2 minutes on medium heat (rolling boil).
Pour over peanut butter and marshmallow cream; mix until smooth.
Pour into pan.