Mix cake mix, melted margarine and egg; pat into 9 x 13 pan.
Bake 20 minutes at 350\u00b0.
Put marshmallows over crust.
Mix peanut butter chips, syrup and 1/4 cup margarine together and microwave 2 minutes.
Pour over marshmallows.
Press in salted peanuts.
ool completely before cutting into bars.
Mix flour, salt, brown sugar and 1 cup butter together and pat into a jelly roll pan.
Bake 10 minutes at 350\u00b0.
In pan, heat chips, 3 tablespoons butter, water and syrup until chips are melted.
Add salted peanuts.
Spread over crust layer and bake 8 minutes more at 375\u00b0.
Loosen edges, cool before cutting.
Mix all ingredients.
Pat into ungreased cookie sheet. Beat egg whites and 1/2 cup brown sugar. Spread on top of cookie mixture.
Sprinkle with salted peanuts and 1 cup chocolate chips. Bake at 350\u00b0 for 25 minutes.
Melt butter and peanut butter in the microwave on High, about 2 minutes.
Add condensed milk, stir well.
Add marshmallows, stir well.
Pour 1/2 jar of peanuts into cake pan.
Cover with mixture. Sprinkle the rest of the peanuts over top.
ntil firm.
Cut into bars.
nd vanilla. Whisk in the peanut butter until combined.
Add
ut the cake into 24 bars. Break the caramel lattice into
Combine cake mix, margarine and 1 egg.
Mix well.
Press into a buttered 9 x 13-inch baking dish.
Combine confectioners sugar, cream cheese, 2 eggs, 1/2 cup creamy peanut butter and 1 teaspoon vanilla.
Mix well.
Pour over cake and top with peanuts.
Bake at 300\u00b0 for 45 to 50 minutes or until layer is done.
Cool for approximately 1 hour and cut into bars.
Yield: 15 bars.
he freezer.
To make peanut butter layer, process dates until
edium microwaveable bowl, combine the peanut butter, brown sugar and corn
Mix first 3 ingredients and press in a 9 x 13-inch pan. Bake at 350\u00b0 for 12 to 18 minutes.
Put marshmallows on top of baked cake
and
put
back in oven until marshmallows melt and start to puff up.
Melt together peanut butter chips, butter, corn syrup and
vanilla.
Mix\tuntil smooth.
Add peanuts and Rice Krispies. Put
on
top of marshmallows.
Let stand a few minutes and cut into bars.
ight and fluffy.
Add peanut butter and beat until combined
Butter 9 x 13-inch pan.
Sprinkle with 1/2 pound salted peanuts.
In microwave, melt butter, peanut butter chips and milk.
Stir well; add marshmallows.
Pour on top of peanuts and press 1/2 pound peanuts on top.
Cool.
Cut in squares.
Spread 3 cups of the chopped peanuts into the bottom of a glass 9x13 inch pan. Melt peanut butter chips in the microwave or in a saucepan over low heat. Remove from heat and stir in the marshmallow cream and condensed milk. Pour over layer of peanuts, then sprinkle the remaining 1 cup peanuts over top. Chill until set, then cut into bars.
In double boiler, melt peanut butter chips and milk.
Fold in Marshmallow Creme.
Place 1 jar peanuts in a 9 x 13-inch pan. Pour cream mixture over peanuts.
Add other jar of peanuts on top and press down.
Cool and cut into bars.
over.
Chill; cut into bars.
Store covered.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the sugar and margarine. Stir in the molasses, vanilla and egg yolk. Add flour, mix until combined. Press dough into the bottom of a 9x13 inch baking pan. Bake for 20 to 25 minutes, until golden brown.
In a 2 quart saucepan, combine raisins, peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly. Spread evenly over the baked crust, and refrigerate until set, about 1 to 2 hours. Cut into 1x2 inch bars and serve.
et. Remove from oven; sprinkle peanut butter chips on top.
Butter a 9 x 13 pan.
Melt butter and peanut butter chips for 2 minutes in microwave on high.
Stir in milk and marshmallows and microwave 1 minute on high.
Put half peanuts on bottom of pan. Pour mixture over peanuts and add rest of peanuts on top.
Press down.
Refrigerate until set.