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Posts Tagged ‘peanut butter’

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

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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

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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

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Peanut Butter Blossoms

Peanut Butter Blossoms

Ingredients
48 HERSHEY’S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE’S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar

Directions
1 Heat oven to 375°F. Remove wrappers from chocolates.

2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Recipe found here: Peanut Butter Blossoms

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peanut butter delight

Peanut Butter Delight

Ingredients
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper

Directions
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Recipe found here: Peanut Butter Delight

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Peanut Butter Fudge

Ingredients
2 cups sugar
1/2 cup milk
1-1/3 cups peanut butter
1 jar (7 ounces) marshmallow creme

Directions
In a saucepan, bring sugar and milk to a boil; boil for 3 minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour into a buttered 8-in. square pan; chill until set. Cut into squares. Yield: 3-4 dozen.

Recipe found here: Peanut Butter Fudge

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Peanut Butter Bars

Ingredients
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners’ sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

Directions
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Original recipe makes 1 – 9×13 inch pan

Recipe found here: Peanut Butter Bars

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Peanut Butter Crunch Layer Bars

Ingredients
2 rolls Pillsbury® refrigerated peanut butter cookie dough
3/4 cup Heath® Bits ‘O Brickle® toffee bits
1 cup Reese’s® peanut butter baking chips
1 3/4 cups Fisher® Nut Topping
1 teaspoon McCormick® Pure Vanilla Extract
1 bag (12 oz) Hershey’s® semi-sweet chocolate baking chips
1 bag (11 oz) Hershey’s® butterscotch baking chips
1/4 cup Jif® Creamy Peanut Butter

Directions
1 Heat oven to 350°F. Spray 13×9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. In large bowl, break up 1 1/2 rolls of cookie dough. (Refrigerate 1/2 roll cookie dough for another use.) Add toffee bits, peanut butter chips, 1/2 cup of the nut topping and vanilla. Mix with wooden spoon or knead with hands until well blended. Press evenly in bottom of pan.

2 Bake for 18 to 24 minutes or until golden brown. Remove from oven to cooling rack. Cool completely, about 1 hour.

3 In large microwavable bowl, microwave chocolate chips and butterscotch chips on High 2 to 2 minutes 30 seconds, stirring every 30 seconds, until smooth. Stir in peanut butter until smooth. Spread over cooled bars. Sprinkle with remaining 1 1/4 cups nut topping; press in lightly. Refrigerate 30 minutes or until firm.

4 For bars, cut into 6 rows by 6 rows. Store covered.

Recipe found here: Peanut Butter Crunch Layer Bars

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Fluffer Nutter Bites

Ingredients
1/2 cup peanut butter
1/2 cup honey
1 cup nonfat dry milk
36 mini marshmallows
1 cup chopped peanuts

Directions
1 In a medium bowl, combine the peanut butter, honey and dry milk. Stir until well combined and resembles cookie dough.

2 Take 1/2 Tablespoon of dough and wrap around each mini marshmallow creating a ball with a marshmallow center. Roll each ball in crush peanuts to coat.

Recipe found here: Fluffer Nutter Bites

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White Chocolate Peanut Butter Squares

Ingredients
1 tablespoon plus 3/4 cup butter, divided
3 cups sugar
2/3 cup evaporated milk
1 package (10 ounces) peanut butter chips
1 jar (7 ounces) marshmallow creme
1 cup chopped nuts
1 tablespoon vanilla extract
1-1/2 pounds white candy coating, coarsely chopped
1/2 cup semisweet chocolate chips, optional
1 teaspoon shortening, optional

Directions
Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside.

In a large heavy saucepan, combine the sugar, evaporated milk and remaining butter. Bring to a boil over medium heat; cook and stir for 5 minutes. Remove from the heat; stir in peanut butter chips until melted. Add the marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool.

Remove from pan and cut into 1-in. squares. Place on waxed paper-lined baking sheets; freeze or refrigerate until firm.

In a microwave, melt candy coating; stir until smooth. Dip the squares into the coating; allow excess to drip off. Place on waxed paper-lined baking sheets until set.

In a microwave, melt chocolate chips and shortening if desired; stir until smooth. Drizzle over the squares. Store in an airtight container. Yield: 3-1/4 pounds (about 9-1/2 dozen)

Recipe found here: White Chocolate Peanut Butter Squares

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