Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Cake:
Preheat oven to 350\u00b0F Butter and flour three 9-
Cake:
Preheat oven to 350\u00b0F Butter and flour three 9-inch
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
set aside.
Melt the butter in a 2 quare saucepan
Cake: cream butter& sugar, add peanut butter, cream well and add eggs one at a time.
Add combined dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Grease and flour 3 9\" cake pans and bake at 350 degrees for 20 to 25 minutes.
Icing: Bring sugar and milk to a boil, boil about 7 minutes.
Add peanut butter, butter and vanilla& beat until spreading consistency.
Beat cream cheese and peanut butter. Add sugar. Whip in chunks of frozen Cool Whip. Fold in chopped Reeses cups. Spoon into pie crusts and freeze. Thaw about 15 - 20 minutes before serving.
ch round cake pans.
1.\tCream together peanut butter and butter until fluffy
heese and butter to come to room temperature.
Combine cake mix
Preheat oven to 350\u00b0.
Melt peanut morsels until smooth over low heat, set aside. In large bowl, combine butter and sugar, beat well.
Blend in melted morsels.
Add beaten eggs and vanilla.
Add flour alternately with milk.
Pour in greased and floured pan. Bake 35-40 minutes.
PREPARE cake batter and bake in 13x9-
remove insert pan. Completely cool cake in dome pan before filling
Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
Turn off heat.
Cool.
Add remaining ingredients.
Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
Bake at 400 degrees for 20 to 25 minutes.
Cool and frost.
Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
Add vanilla and powdered sugar.
Stir until smooth.
Frost cake.
Sprinkle with chopped peanuts.
with an electric mixer, beat peanut butter 2 minutes.
Add drained
arge bowl, cream together the peanut butter, butter and brown sugar until light
o 350 degrees. Cream butter and sugar. Add peanut butter, eggs and vanilla
Mix butter, peanut butter, and sugar together.
Cool.
Roll into small balls.
Using a toothpick, dip peanut butter balls in chocolate and wax that have been melted in double boiler.
Place balls on wax paper to cool.
These freeze well.
Combine brown sugar and powdered sugar, peanut butter, and 1 stick butter. Mix well.
Pat out in a large greased glass pan. Melt chocolate chips and 2 Tbsp. butter.
Spread over peanut butter.
Let cool and cut in small squares.
Combine the sugar, margarine and evaporated milk.
Stir the mixture on high until the mixture comes to a boil.
Turn the heat down to low and let boil about 30 minutes.
Test for soft ball stage.
(Put about 1 teaspoon of mixture into a cup of ice water. If you can form a soft ball the mixture is ready.)
Combine vanilla, peanut butter chips, peanut butter and marshmallow cream and stir vigorously until mixture is smooth.
Pour into a greased 11 x 14 inch baking dish.
When cool, cut into squares and enjoy.
Put chocolate chips, chocolate bars and 1/4 c. peanut butter in top of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners down to a 1 in. depth.
Spoon HALF of the chocolate mixture equally into the liners.
Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer.
Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.