|2 tsp||baking soda|
|3/4 tsp||cooking oil|
|1 lb||powdered sugar|
|6 Tbsp||sour milk|
|1 c||peanut butter or you can use a little more if you really like peanut butter.|
1 cup packed light brown sugar (7 oz)
1 cup light corn syrup (8 oz)
1 cup peanut butter (8 oz)
1 cup salted dry-roasted peanuts, chopped (4 oz)
6 cups Rice Crispy cereal ( 6 oz)
1 cup peanut butter chips or semi-sweet chocolate chips
1 cup semisweet chocolate chips, melted in microwave 30-60 seconds
1. Grease 13- by 9-inch baking pan. Bring sugar and corn syrup to simmer in large pot. Off heat, add peanut butter and peanuts, stirring until smooth. Add rice crispy cereal and stir until incorporated.
2. Scrape half the mixture into prepared pan and press into bottom and corners with greased spatula (or with greased gloved hands if making a large volume). Sprinkle peanut butter chips or chocolate chips, if using. Add the remaining mixture, pat the mixture down. Drizzle melted chocolate over top and spread to cover. Let cool completely, about 30 minutes. Slice and serve. (Bars can be stored in airtight container for 2 days.)
|1 1/2 c||all purpose flour|
|1/3 c||nestle toll house baking cocoa|
|1 1/2 tsp||baking powder|
|2 c||(12 oz package) semi-sweet chocolate morsels, divided|
|1 c||about 1 cup chunky or creamy peanut butter (not all-natural), divided|
|1/3 c||butter or margarine, softened|
|1 1/2 tsp||vanilla extract|
Combine flour, cocoa, baking powder and salt in small bowl. Melt 1 cup morsels in small, heavy saucepan over lowest possible heat, stirring constantly until smooth.
Beat granulated sugar, 1/3 cup peanut butter, butter and vanilla in large mixer bowl until creamy.
Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Gradually berat in the flour mixture. Stir in remaining morsels. Cover; chill just until firm.
Shape dough into 1 1/2″ balls. Place on ungreased baking sheets. Press 1/2″ deep centers with thumb. Fill each center with about 1/2 teaspoon peanut butter.
Bake in preheated oven 350 degrees for 10-15 minutes or until sides are set but centers are still slightly soft. Let stand for 2 minutes; remove to wire racks to cool completely.
1/2 cup chunk style peanut butter
|Cream 1/2 cup chunk style peanut butter and 1/3 cup shortening. Gradually add 1 1/2 cups brown sugar; beating until light. Add 1 teaspoon vanilla and 2 eggs, 1 at a time, beating until fluffy. Sift together 2 cups of sifted all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt; add alternately with one cup milk, beating after each addition. Fill paper cups in muffin pans half full. Bake at 375 degrees for 15 to 20 minutes. Cool; frost with peanut butter. Makes about 2 dozen cupcakes.|
1/2 cup butter or margarine
3/4 cup smooth peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Peanut halves, unsalted
Preheat oven to 350 degrees f. Blend the butter and peanut butter. Add the sugar and brown sugar and blend well. Add the egg and vanilla and blend well. Stir together the flour, baking soda and salt. Add to the peanut butter mixture and blend well. Drop the dough by teaspoons onto a greased cookie sheet, leaving 1-1/2 inches between drops. Flatten each cookie with a fork (dipped in flour, if necessary), pressing it into the cookie in both directions to make criss-cross pattern. Press two peanut halves into the top of each cookie. Bake for 15 minutes. The cookies should be slightly browned and just beginning to get firm to the touch. Allow the cookies to cool on the cookie sheet for a few minutes and then transfer to wire racks to finish cooling.
2 pounds sugar, powdered
0.25 pound butter
1 can evaporated milk
1 jar of marshmallow cream
1 jar of crunchy peanut butter, small jar
Combine sugar, butter and milk in a large, heavy pot. Bring to a boil stirring constantly. Be very careful not to burn! Cook until mixture forms a firm ball when tested in cold water. About 15 minutes of boiling. Remove from heat and add the marshmallow cream and the peanut butter and mix thoroughly. Turn into a 9×12 buttered pan and allow to partially set. Cut into serving size pieces and allow to fully set. This is the original recipe. Adding an extra jar of peanut butter still makes excellent fudge, which is more peanut buttery and less sweet.
Great with a glass of cold milk and a table full of small, smiling faces!
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped
1. Preheat the oven to 350 degrees F.
2. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
4. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
5. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
1 cup (100g) flour
2 teaspoons baking soda
1 1/2 teaspoons salt
6 cups (480g) quick oats
1 1/2 sticks (172g) butter
2 cups (400g) brown sugar
1 cup (190g) granulated sugar
1 pound (450g) peanut butter
2 teaspoons vanilla
1 cup (170g) semi sweet chocolate chips
1. Preheat the oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, and oats. Set aside.
2. Cream the butter and sugars together in the bowl of an electric mixer fitted with the paddle attachment. Add in peanut butter and mix until smooth, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition.
3. Slowly add the flour mixture to the peanut butter mixture, and mix until well incorporated. Remove the bowl from the mixer and fold in chocolate chips.
4. Use a large ice cream scoop or your hands to form balls of dough the size of a baseball. Place 6 on a cookie sheet, and press down slightly with your hands. Bake for 15 minutes, or until slightly brown around the edges, and not fully set in the middle.
1 cup sugar
1 cup light brown sugar
1/4 teaspoon salt
1/2 cup milk
1 cup miniature marshmallows
1/2 cup peanut butter
1 teaspoon vanilla
In a saucepan, combine sugars, salt and milk. Cook until temperature reaches 240 on a candy thermometer. Remove from heat and add marshmallows, peanut butter and vanilla. Beat with a wooden spoon several minutes until thick and creamy and gloss disappears. Spread in a buttered 8-inch square pan. Cut into squares.