Feeds:
Posts
Comments

Posts Tagged ‘peanut butter’

Peanut Butter Easter Eggs

Peanut Butter Easter Eggs

Ingredients
3/4 cup creamy peanut butter
1/2 cup butter, softened
1/2 teaspoon vanilla extract
2-1/3 cups confectioners’ sugar
1 cup graham cracker crumbs
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Confectioners’ sugar icing, optional

Directions
In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in confectioners’ sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate 30 minutes or until firm.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off.
Return eggs to baking sheets. Refrigerate 30 minutes.

If desired, decorate eggs with icing. Let stand until set. Store in airtight containers in refrigerator. Yield: 16 eggs.

Confectioners’ sugar icing: In a bowl, mix 2 cups confectioners’ sugar, 4 teaspoons corn syrup, 1 teaspoon almond extract and 1-2 tablespoons milk until smooth. Tint with paste food coloring if desired. Yield: 2/3 cup. To decorate eggs with bunny ears: Cut decorative paper into bunny ears. Tape each ear to a toothpick; insert into top of eggs. Remove ears before eating.

Recipe found here: Peanut Butter Easter Eggs

Read Full Post »

peanut butter snowballs

Peanut Butter Snowballs

Ingredients
1 cup confectioners’ sugar
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1 pound white candy coating, coarsely chopped

Directions

In a bowl, combine the sugar, peanut butter and butter. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 30 minutes or until firm.

Meanwhile, melt the candy coating in a microwave-safe bowl. Dip balls and place on waxed paper to harden. Yield: 2 dozen.

Recipe found here: Peanut Butter Snowballs

Read Full Post »

Dipped Peanut Butter Sandwich Cookies

Dipped Peanut Butter Sandwich Cookies

Ingredients
1/2 cup creamy peanut butter
1 sleeve (4 ounces) round Keebler® Toasteds® Crackers
1 cup white, semisweet, or milk chocolate chips
1 tablespoon shortening

Directions
Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate.

In a double boiler over simmering water, melt chocolate chips and shortening, stirring until smooth. Dip sandwiches and place on waxed paper until chocolate hardens. Yield: 9 servings.

Recipe found here: Dipped Peanut Butter Sandwich Cookies

Read Full Post »

Peanut Butter Tarts

Peanut Butter Tarts

Ingredients

1 carton (8 ounces) frozen whipped topping, thawed, divided
10 to 12 individual graham cracker tart shells
1 cup cold milk
2/3 cup peanut butter
1 package (3.4 ounces) instant vanilla pudding mix
2 tablespoons grape jelly

Directions
Spoon a tablespoonful of whipped topping into each tart shell; set aside. In a large bowl, beat milk and peanut butter until smooth. Add dry pudding mix; beat 1 minute. Fold in remaining whipped topping.

Spoon about 1/2 cup filling into each shell. Chill. Just before serving, top each with 1/2 teaspoon jelly. Leftovers may be frozen. Yield: 10-12 servings.

Recipe found here: Peanut Butter Tarts

Read Full Post »

Peanut Butter Blondies

Peanut Butter Blondies

Ingredients
2 Eggland’s Best Eggs
3/4 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup butter, melted and cooled
3 tablespoons 2% milk
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
4 peanut butter cups, chopped

Directions
In a large bowl, beat eggs and brown sugar for 3 minutes. Add the peanut butter, butter and milk; mix well. Combine the flour, baking powder and salt; gradually add to sugar mixture, beating just until blended. Stir in the peanut butter cups.

Spread into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 16 servings.

Recipe found here: Peanut Butter Blondies

Read Full Post »

Peanut Butter Cookies

Peanut Butter Cookies

Ingredients
1 egg, beaten
1 cup sugar
1 cup creamy peanut butter

Directions
In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork.
Bake at 350° for about 18 minutes or until set. Remove to wire racks to cool. Yield: 2 dozen.

Recipe found here: Peanut Butter Cookies

Read Full Post »

Peanut Butter Bread

Peanut Butter Bread

Ingredients
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
3/4 cup peanut butter
Grape jelly, optional

Directions
In a bowl, combine the flour, sugar, baking powder and salt. Add egg, milk and peanut butter; stir just until combined. Pour into a greased 8-in. x 4-in. loaf pan.

Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve with jelly if desired. Yield: 1 loaf.

Editor’s Note: Reduced-fat peanut butter is not recommended for this recipe.

Recipe found here: Peanut Butter Bread

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,711 other followers

%d bloggers like this: