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.
Place almond bark and peanut butter in a microwave safe bowl.<
Melt vanilla and chocolate almond bark in separate bowls in microwave.
Add peanut butter to almond bark and stir in good. Pour vanilla almond bark mixture in deep cookie sheet (pan must be completely dry).
Swirl in chocolate almond bark.
Let set on counter.
Do not refrigerate!
Cut and serve.
Melt almond bark and peanut butter.
Pour onto foil-lined cookie sheet.
Melt chocolate chips.
Drizzle over almond bark mixture.
Swirl with spoon or knife.
Chill until hard, then break into pieces.
Melt almond bark in microwave (read package directions).
Stir in peanut butter.
Pour into aluminum foil lined cookie sheets to 1/4-inch thickness.
Melt chocolate chips and drizzle over the semi-cooled almond bark.
Cut through with knife to give swirled look.
Cut into pieces.
Melt almond bark and peanut butter. Put on wax paper in pan. Melt chips and swirl on top of almond bark and peanut butter. Refrigerate until set up.
Melt half of almond bark.
Mix with peanut butter and spread on cookie sheet.
Melt remaining bark and chips.
Mix until smooth and spread over peanut butter layer.
Cool and break into bite size pieces.
Melt white chocolate or almond bark in top of double boiler. Stir in peanut butter.
When completely melted, pour onto cookie sheet.
Spread very thin.
Melt chocolate chips in double boiler. When melted, spoon onto white chocolate and peanut butter mixture. Swirl on top.
Cool completely or put in freezer for 10 minutes. Take out and break into small pieces.
Combine almond bark and peanut butter; melt in double boiler or microwave until melted.
Spread mixture in a waxed paper-lined 15 x 10 x 1-inch jelly roll pan.
Pour semi-sweet chocolate over the peanut butter mixture and swirl through with knife.
Chill. Makes 6 dozen pieces.
Melt almond bark and peanut butter over a double boiler.
Line cookie sheet with wax paper.
Pour mixture onto cookie sheet, then cover with chocolate chips; swirl together.
Cool completely.
Cut and serve.
Melt white almond bark in microwave.
Stir in peanut butter. Line cookie sheet with wax paper and pour on it, spreading to edges.
Melt chocolate chips and drizzle on top.
Swirl with tip of knife.
Put in freezer until firm.
Break into pieces.
Store in refrigerator.
Melt almond bark and peanut butter in microwave at 50% power. Stir and check often.
Put in foil lined cookie sheet and spread evenly.
Next, melt chocolate chips and drizzle over top of white mixture and swirl.
Chill, then break into pieces.
Melt bark and peanut butter; stir in pecans.
Pour onto cookie sheet.
Melt chocolate chips and drop on top of mixture.
Pull knife through mixture.
Let stand until firm.
Break into pieces.
Combine white chocolate and peanut butter in top of a double boiler or put in microwave 2 minutes.
Stir, if not melted, put in 1 minute, stirring constantly until melted.
Spread onto a waxed paper lined 15 x 10 x 1-inch jelly pan.
Pour melted semi-sweet chocolate over peanut butter mixture and swirl through with a knife.
Combine white chocolate and peanut butter in top of double boiler.
Bring water to a boil.
Cook over low heat until melted, stirring constantly.
Pour on cookie sheet (covered with waxed paper).
Pour melted semi-sweet chocolate over peanut butter mixture.
Swirl knife through it to make design.
Chill until firm.
Cut into pieces.
Melt white chocolate and peanut butter in a double boiler or a microwave for 5 minutes on 50% power.
Stir occasionally.
Melt chocolate chips the same way, 2 1/2 minutes on 50% power.
Line
10 1/2 x 15 1/2 inch jelly roll pan with wax paper. Microwave white chocolate 1 to 2 minutes and stir until smooth. Add peanut butter and stir until smooth again.
Spread in prepared pan.
Melt chocolate chips.
Pour over first mixture and swirl with a knife.
Refrigerate.
When firm, break into pieces.
r two knives,cut in butter until mixture resembles coarse crumbs
Melt white chocolate and peanut butter on top of double boiler over HOT NOT BOILING water.
Mix well.
Pour into a buttered sheet pan 10x15 with sides.
Tap pan to distribute mixture.
In top of same double boiler melt dark or semi-sweet chocolate.
With a teaspoon drizzle dark chocolate over white chocolate in stripes about 1 inch apart.
Using a table knife swirl back and forth through dark and white chocolate to create \"tiger stripes.\"
Melt milk chocolate in double boiler.
At the same time, melt white chocolate over double boiler.
Pour melted milk chocolate into lined 11 x 15-inch pan.
Spread to cover pan.
Immediately combine melted white chocolate with peanut butter.
Pour over milk chocolate in pan.
Swirl 2 layers with a fork in such a way as to make\"tiger\" stripes.
Allow to set.
Cut into small squares with sharp knife.