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.
br>Using electric mixer cream butter, sugar and brown sugar (and
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
/4 Cup of the peanut butter; beat this with mixer until
nto small bowl.
Place peanut butter and butter into large bowl.
arge mixing bowl beat together butter, the 1/2 cup granulated
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
Stir confectioners' sugar, peanut butter, and butter together in a bowl using
ombine peanut butter, butter, vanilla and confectioners sugar. I used Reeses brand Peanut butter because
nch loaf pan.
Beat peanut butter and shortening in a bowl
n large bowl, beat butter, sugar and peanut butter on medium speed until
In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.
Get all ingredients together before you start.
Grease the 9x13-inch glass pan with butter.
In a pot add the vinegar, Karo syrup, sugar, and evaporated milk.
Bring it all to a boil over medium heat.
Boil for 4 minutes.
Remove from the heat.
Stir in the peanut butter and marshmallow cream.
Stir the mixture until it is smooth.
Pour into the buttered pan.
Let cool.
Then cut with the plastic knife.
Enjoy!
n another small bowl, stir peanut butter and powdered sugar until completedly
In a medium bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, blend cream cheese, powdered sugar, vanilla, peanut butter, and chopped Reese's until combined.
Transfer mixture to plastic wrap and shape into a ball. Fold up sides and cover with plastic wrap.
Refrigerate until slightly firm, 1 hour.
Unwrap and place on a serving platter.
Place Reese's Pieces all over and let soften 20 minutes before serving.
Serve with graham crackers.
In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.
In a medium bowl knead peanut butter, margarine, vanilla and sugar, with your hands, until smooth dough is formed.
Shape into half-inch balls, place on tray lined with wax paper and freeze for at least one hour.
Melt chocolate in the microwave.
Use 20-second zaps and mix in between each zap until smooth.
Insert a toothpick into each peanut butter ball and dip ball into melted chocolate.
Return to wax paper and refreeze.
Store in airtight container and serve from frozen.
Spread peanut butter on one slice of bread; sprinkle with white sugar. Spread creamy salad dressing on the other slice of bread; top with tomato slices. Sprinkle tomatoes with salt and pepper. Place the 2 sides together and enjoy!
lend in 1/4 cup peanut butter to mixture. Add vanilla and
Mix together peanut butter and Marshmallow Fluff.
Let stand while you boil white sugar and water until it spins a thread (a good 3 minutes).
Add sugar/water mixture to the peanut butter/Fluff mixture.
Beat well until it starts to thicken. Pour into 8 x 8-inch buttered pan.
Cut when cool or warm.