f the pan; coat with butter.
Combine crushed cookies and
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.\"
In 2-quart bowl, place white chocolate.
Microwave on Medium for 5 to 8 minutes, until stirred smooth.
Stir in peanut butter. Spread mixture on wax paper coated cookie sheet.
In 1-quart casserole dish place semi-sweet chips.
Microwave on Medium for 2 to 4 minutes until melted.
Drizzle over peanut butter layer; with knife or small spatula, swirl mixtures.
Refrigerate until firm; break into pieces.
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 white chocolate in double boiler.
Mix in peanut butter. Pour into cookie sheet lined with waxed paper.
Melt dark chocolate and pour over first mixture.
Take knife and swirl through both mixtures deep enough to give it a marbled look.
Cool and cut into squares.
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.
Melt milk chocolate and white chocolate in two separate bowls in a 250\u00b0 oven.
When completely melted, spread milk chocolate into a 12 x 12-inch pan.
Combine peanut butter with the white chocolate and pour mixture over milk chocolate layer.
With a knife, swirl until surface is white and dark chocolate swirls. Cool at room temperature and cut into 1-inch squares.
Keeps nicely in a tin in a cool, dry place.
Melt white chocolate and peanut butter in double boiler.* Pour onto cookie sheet.
Melt Hershey's in double boiler, drop by spoonfuls into white chocolate and swirl.
Freeze 30 minutes. Remove to a board and hit with a hammer to get splinter effect.
Melt chocolate and peanut butter in double boiler.
Pour on wax paper on cookie sheet.
Put chocolate chips in and mix until melted.
Chill.
In 2-quart bowl, place white chocolate.
Microwave on \"5\" for 5 to 8 minutes, until stirred smooth.
Stir in peanut butter. Spread mixture on wax paper-coated cookie sheet.
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 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.
bowl. Beat brown sugar, butter, and vanilla extract together in
Mix together by hand powdered sugar, graham cracker crumbs and peanut butter in bowl.
Add enough melted margarine to mix thoroughly.
dab of melted peanut butter chips .
Ears: Cut the
Combine water and oats.
Cool to room temperature.
Set aside. Cream together oleo, both sugars and vanilla.
Beat in eggs. Blend in oatmeal mixture.
Combine dry ingredients.
Add to creamed mixture.
Beat 1 minute on medium speed.
Pour batter into greased and floured 13 x 9-inch pan. Chop Reese's candy over top of cake.
Do not stir.
Bake it at 350\u00b0 for 45 minutes.
Place almond bark and peanut butter in a microwave safe bowl.<
Melt white chocolate in top of double boiler.
When melted, stir in peanut butter.
Pour into a 9 x 13-inch greased pan.
Melt chocolate chips; drizzle over top of candy.
Swirl with knife. Chill; cut into squares.
In a pan, melt butterscotch chips and peanut butter. Stir in rice cereal when the peanut butter and chips have melted. Stir in peanuts if desired. Transfer mixture into an 8x8 inch casserole dish.
In the top of a double boiler, melt the chocolate chips. Pour the melted chocolate over the top of the candy in the dish and swirl with a fork. Chill and cut into squares to serve.