set aside.
Melt the butter in a 2 quare saucepan
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.
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 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.
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.
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.
Put graham crackers in blender and blend to fine powder.
Put in bowl and mix together with peanut butter, butter and powdered sugar.
Press into 9 x 13-inch pan and refrigerate for 1/2 hour. Melt chocolate and pour over.
Keep in refrigerator.
Melt Hershey bar.
Melt peanut butter in a glass bowl with water until pour able, separately.
Pour chocolate in cupcake pan, let set.
Add peanut butter, let set.
Add more chocolate and let stand.
Mix all ingredients together until smooth.
Pour into the crust and chill until firm.
Garnish with crushed peanuts, grated chocolate or crumbs of Reeses peanut butter cups.
Mix crumbs and sugar.
Melt peanut butter and 1 1/2 sticks oleo.
Mix with crumbs and sugar.
Spread in a 9 x 13-inch buttered pan.
Be sure to press down firmly.
Melt 1/2 cup oleo with chocolate chips and spread on top.
Let cool and cut in squares.
Combine together crumbs, oleo, peanut butter and sugar.
Work until smooth.
ell.
Stir chocolate and peanut butter chips into batter.
Pour
Mix peanut butter and oleo together.
Then add sugar. Form into balls, chill 1 hour. Dip balls into chocolate mix and let air dry.
Melt ingredients.
Use\t1/2 of mixture.
Drop by tablespoonfuls
onto cupcake
papers,
then
add
a
tablespoon of softened creamy or
crunchy peanut butter on top of the chocolate and chill in refrigerator for 15 to 20 minutes.
Take out of refrigerator and
put
a
tablespoonful
of\tremaining warm chocolate mixture over it.\tChill until set.
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.
Take a Reeses Peanut butter cups and use about a
nd set aside.
Place peanut butter in microwave-safe mug and
r two knives, cut in butter until mixture resembles coarse meal
Cream butter, peanut butter and sugars.