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Peanut Butter Bars (Carrie Orrell)

  • 1 1/2 C Butter
  • 1 C Brown Sugar
  • 1/2 C Sugar
  • 2 Eggs
  • 1/4 C Peanut Butter
  • 1 tsp. Vanilla Extract
  • 2 C Flour
  • 1/2 tsp. Salt
  • 3/4 tsp. Baking Soda
  • 2 C Oatmeal
  1. Preheat oven to 350 degrees.
  2. Mix Cookie ingredients together.
  3. Spread cookie dough onto cookie sheet.
  4. Bake for 14 minutes or until light golden brown.
  5. When cooled, spread a thin layer of peanut butter on top of cookie bar.
  6. Top with a layer of chocolate frosting.
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Peanut Butter Fingers (Bars) (Angie Barnes)

Peanut Butter Fingers

  • 3/4 C Butter
  • 3/4 C Sugar
  • 3/4 C Brown Sugar
  • 3/4 C Peanut Butter
  • 2 Eggs
  • 1 tsp. Vanilla
  • 1/4 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 2 C Flour

Cream butter, sugars, peanut butter. Add rest of ingredients. Spread onto greased cookie sheet. Bake at 350 degrees for 10-15 minutes. When we made them the first time it took longer than 15 minutes.

Frosting

  • 1 C + 3 TBS Butter
  • 4 C Powdered Sugar
  • 9 TBS Cocoa
  • 1 1/2 tsp. Vanilla
  • 3 TBS Milk

Mix well and spread on cooled peanut butter fingers.

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Butterfinger Lush

  • 1 pouch (17.5 oz) Betty Crocker peanut butter cookie mix
  • Vegetable oil, water, and egg called for on cookie mix pouch
  • 1/3 cup butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 container (12 oz) Cool Whip, thawed
  • 2 boxes (4-serving size each) chocolate instant pudding mix
  • 3 cups cold milk
  • 3 Butterfinger candy bars (1/9 oz each), unwrapped, chopped (about 1 1/2 cups)
  1. Heat oven to 375. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.
  2. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 9X13 glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  3. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
  4. In another medium bowl, beat dry pudding mix and milk with a whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layers. Cover and refrigerate 4 hours.
  5. When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.
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Peanut Butter Brownie Cookies

  • 1 box brownie mix (19.5 oz)
  • 1/4 cup melted butter or margarine
  • 4 oz. cream cheese, softened
  • 1 egg
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 3/4 cup chocolate frosting
  1. Heat oven to 350. In a medium bowl, beat brownie mix, melted butter, cream cheese, and egg 50 strokes with a spoon until well blended (dough will be sticky).
  2. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart to make 24 cookies; smooth edge of each to form round cookie.
  3. In a small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls into 24 balls. Lightly press 1 ball into center of each ball of dough.
  4. Bake 10 to 14 minutes or until edges are set. Cool cookies on cookie sheets at least 30 minutes.
  5. Remove cooled cookies from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.

High Altitude (3,500-6,500 ft.) Before baking, flatten cookies slightly. Bake 11 to 15 minutes.

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Chocolate Peanut Butter Truffles

  • 1 pkg (8 squares) semi-sweet baking chocolate
  • 1/2 cup peanut butter
  • 1 tube (8 oz) cool whip whipped topping, thawed
  • 1/4 cup powdered sugar

Microwave chocolate in large microwaveable bowl on high 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Stir in peant butter until well blended. Cool to room temperature. gently stir in whipped topping. Refrigerate 1 hour.

Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1 inch balls. Roll in sugar. Store in refrigerator. Makes 3 doz. or 12 servings, 3 truffles each

Substitute: prepare as directed and roll in finely chopped pecans, toasted coconut flakes, grated semi-sweet or premium white baking chocolate or finely crushed nabisco cookies instead of powdered sugar.

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Peanut Butter Cookies

Cream:

  • 1/2 cup margarine
  • 1/2 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar

Add:

  • 1 egg

Sift and add:

  • 1 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Shape into 1 inch balls, flatten with a fork. Bake at 350 degrees for 10-12 minutes or until golden.

NOTE: For cookies use medium eggs. If using large eggs add more flour.

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Reese’s Peanut Butter Filling

  • 1 Cup peanut butter
  • 1 1/2 Cup powdered sugar
  • 1/4 Cup margarine
  • 5 whole graham crackers, very finely crushed
  • 1/2 lb chocolate chips, melted

Mix first 4 ingredients well. Form into small shapes to dip in chocolate or press mixture into 8×8 inch baking dish, cover with layer of chocolate, and cut into small squares.

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Peanut Butter Frosting

1/2 cup butter (1 stick), room temperature

1 1/2 cups creamy peanut butter

2 cups powdered sugar

1  1/2 teaspoon vanilla

2-3 Tablespoons milk

  1. Beat together butter and peanut butter till smooth.
  2. Add powdered sugar and vanilla and beat until combined
  3. Add milk, beating well till light and fluffy.  (Add more milk or powdered sugar if needed to make the frosting thicker or thinner)

Devin wanted a chocolate cake with peanut butter frosting for his 15th birthday.  So dad found this online.  It was so yummy.  It will become a staple I think.  It would be really good on cupcakes too.

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Peanut Butter Brownie Pie

2 cups crushed Nutter Butter cookies

1/2 cup butter – melted

1  1/2 cups brownies – broken apart

1 cup peanut butter

1 cup sugar

1  – 8 ounce Cool Whip

1  – 8 ounce cream cheese (room temperature)

2 teaspoons vanilla

chocolate shavings

In a mixing bowl combine crushed Nutter Butter cookies and melted butter. Pour into a pie dish and press into place to form a crust.

Create a brownie layer on top of the Nutter Butter crust.

In a large bowl combine peanut butter, sugar, Cool Whip, cream cheese, and vanilla.  Beat together to a smooth consistency.  Pour into pie pan.

sprinkle chocolate shavings over pie.

Place in freezer for at least 3 hours before serving.

Remove pie from freezer a few minutes before slicing.

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No Bake Cookies

3 ½ Cups Oatmeal

½ to 1 Cup Peanut Butter

2 Cups Sugar

½ Cup Milk

1 Cube Butter (stick)

5 TBSP Cocoa

1 tps. Vanilla

Mix peanut butter and oatmeal in a bowl.  Put remaining ingredients together in a saucepan.  Bring to boil for 1 minute.  Pour over oatmeal and peanut butter.  Mix well.  Drop by spoonfuls on waxed paper.  Let cool.

You can add 1 cup coconut and/or 1/2 cup nuts