No bake peanut butter squares

No Bake Peanut Butter Squares
12 ounces peanut butter
1/2 stick butter
1 1/4 cups graham cracker crumbs
1 (16 ounce) box powdered sugar
1/3 cup boiling water
2 cups chocolate chips
1/2 stick butter
Combine peanut butter, 1/2 stick butter, graham cracker crumbs, powdered sugar and water. Press into 9 by 13 inch pan. Heat chocolate chips with 1/2 stick butter over low heat until melted. Spread over peanut butter mixture. Let cool; cut into squares.


Peanut butter bars

Peanut Butter Bars
1 (18.25 ounce) package yellow cake mix
1/2 cup chopped pecans
2/3 cup evaporated milk
1/4 cup margarine, melted
1/2 cup peanut butter chips
1/2 cup chocolate syrup
Combine dry cake mix, pecans, milk and margarine in a medium bowl; mix well. Pour half the mixture into a greased 9 by 13 inch baking pan. Bake at 350 degrees for 10 minutes. Sprinkle with peanut butter chips and drizzle with chocolate syrup. Top with small spoonfuls of remaining cake mixture. Bake for another 20 minutes. Cool and cut into bars.


Peanut butter rocky road

Peanut Butter Rocky Road
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1/2 cup peanut butter
3 cups miniature marshmallows
1/2 cup salted peanuts
Place chocolate chips, butterscotch chips and peanut butter in 2 quart bowl. Microwave, uncovered, on high (100% power) until softened, 2 to 2 1/2 minutes. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated. Spread into buttered square 8 by 8 by 2 inch pan. Refrigerate until firm, at least 1 hour. Cut into squares.


Peanut butter pieces

Peanut Butter Pieces
2 sticks butter
1 pound powdered sugar
1 cup graham cracker crumbs
1 cup peanut butter
2 cups chocolate chips
Place butter in large bowl and microwave on high for 2 to 3 minutes. When butter is melted, add powdered sugar, graham cracker crumbs and peanut butter; mix until smooth. Press into 8 by 8 inch square dish. Microwave on high for 2 minutes. Place chocolate chips in large bowl and microwave on 50% power for 3 to 4 minutes; stir several times while melting. When melted, spread over peanut butter layer; chill. Cut into squares and store in an airtight container.


Did you know? April 2nd

Did you know?
That today is National Peanut Butter and Jelly Day? Ah… PB&J! This combo is no doubt one of the best things since sliced bread. Debuted at the 1883 Chicago Worlds Fair, PB&J was mainly sold in fancy tea rooms until peanut butter became more affordable for the general public. Make yourself a yummy PB&J sandwich today and celebrate!


Dipped peanut butter sandwich cookies

Dipped Peanut Butter Sandwich Cookies
1/2 cup creamy peanut butter
1 sleeve (4 ounces) butter-flavored crackers
1 cup semi-sweet or milk chocolate chips or vanilla chips
1 tablespoon shortening
Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate. In a small saucepan over low heat, melt chocolate chips and shortening, stirring until smooth. Dip sandwiches and place on waxed paper until chocolate hardens.
If desired, drizzle with contrasting melted chocolate over the top of the harden dipped cookies.
Makes 1 1/2 dozen.

Chocolate peanut butter pie

Chocolate Peanut Butter Pie
1 cup sugar
6 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon banilla extract
2 tablespoons peanut butter
1 square (1 ounce) semi-sweet chocolate, melted
1 graham cracker crust (9 inches), baked
Whipped cream
Chopped peanuts
In the top of a double boiler, over hot but not boiling water, combine sugar, flour and salt. Gradually add milkand cook for 10 minutes, stirring constantly. Pour a small amount of the hot milk mixture into the egg yolks; return all to double boiler. Cook for 4 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cool for about 10 minutes. Divide mixture in half. To one portion, stir in peanut butter; mix well. To the remaining portion, stir in melted chocolate. Allow mixtures to cool completely. Fill pie crust with peanut butter mixture, then chocolate mixture. Chill for 2 to 3 hours. Just before serving, top with whipped cream and nuts. Store leftovers in the refrigerator.
To enjoy a crispy crust, serve pies prepared with graham cracker crusts the same day they are prepared. Frozen ice cream pies are the exception.
Makes 6 to 8 servings.