#3853 - Devil Bars

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
1/2 cup butter (melted)
2/3 cup milk
3/4 cup Jif creamy peanut butter
1 - 7oz. jar Fluff marshmallow creme
1/2 cup chopped peanuts
6oz. Baker's semi-sweet baking chocolate (coarsely chopped)

In a bowl add the cake mix powder, melted butter and 1/3 cup of the milk--mix well. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees 12-14 minutes or until center is almost set. Remove from oven and set aside for 3 minutes. In a bowl add the peanut butter and 1/3 cup milk--mix well. Spread the peanut butter mixture evenly over the baked crust. Dollop the marshmallow creme all over the top of the peanut butter mixture. Sprinkle the chopped nuts and coarsely chopped baking chocolate evenly over the top. Bake at 350 degrees 18-20 minutes or until center is set. Cool completely. Cut into bars or squares.

#3820 - Milk Chocolate Peanut Squares

(by Shirley McNevich)

1/4 cup Kayro lite corn syrup
2 tablespoons softened butter
1 TBSP vanilla
1/8 cup Jif smooth peanut butter
1 dash salt
3 cups Domino's powdered sugar
35 Kraft caramels (unwrapped)
1 cup dry roasted peanuts (your choice if salted or unsalted)
12 oz. Nestle's milk chocolate chips

In a mixer add lite corn syrup, softened butter, vanilla, peanut butter and salt--beat well. Slowly add powdered sugar--beat until it forms dough. Remove dough from mixer and press it evenly into a greased 9" square pan. Refrigerate until cold. In a saucepan over low heat add the unwrapped caramels--cook/stir until melted and smooth. Remove from heat--add peanuts--stir to mix. Remove pan from refrigerator--spread the caramel mixture evenly over the dough mixture--cool to room temperature, then refrigerate a few hours until firm. Remove from refrigerator--cut the whole thing into 1" wide squares. Melt all of the milk chocolate chips according to bag directions. Stab a square with a toothpick, dip it into the melted chocolate to coat and set it on wax paper. Use the toothpick to smooth a little chocolate to cover the hole. Repeat with all squares.

#3818 - Snickers Fudge

(by Shirley McNevich)

Note: it's very easy to make--just has a lot of steps and waiting in between (but totally worth it).

Layer One: 1 cup Nestle's MILK chocolate chips; 1/4 cup Nestle's butterscotch chips; 1/4 cup Jif creamy peanut butter

Layer Two: 1/4 cup butter; 1 cup white sugar; 1/4 cup Carnation evaporated milk (NOT condensed); 1 1/2 cups Fluff marshmallow creme; 1/4 cup Jif smooth peanut butter; 1 tsp. vanilla; 1/1 2 cups chopped salted peanuts

Layer Three: 14oz. Kraft caramels; 1/4 cup heavy whipping cream

Layer Four: 1 cup Nestle's MILK chocolate chips; 1/4 cup Nestle's butterscotch chips; 1/4 cup Jif creamy peanut butter

Directions for Layer One: in a saucepan over low heat add 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup Jif smooth peanut butter--cook/stir over low heat until melted and smooth. Spread the mixture evenly over the bottom of a greased 9 x 13 cake pan. Cool to room temperature, then refrigerate until set. Layer Two: in a saucepan over medium heat add butter--melt. Add white sugar and evaporated milk--cook/stir until boiling. Once boiling, cook/stir for 5 minutes. Remove from heat--add Fluff marshmallow, 1/4 cup Jif peanut butter and the vanilla--stir well until mixed and smooth. Add chopped peanuts--stir to mix. Remove pan from refrigerator and evenly spread the marshmallow mixture over the cold layer one mixture. Cool to room temperature, then refrigerate until set. Layer Three: Unwrap the caramels. In a saucepan over low heat add the unwrapped caramels and the heavy whipping cream--cook/stir until melted and smooth. Remove pan from refrigerator--spread the caramel mixture over the cold layer two mixture. Cool to room temperature, then refrigerate until set. Layer Four: In a saucepan over low heat add 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup Jif smooth peanut butter--cook/stir until melted and smooth. Spread the chocolate mixture over the set layer three mixture. Cool to room temperature, then refrigerate until set. Cut the fudge into squares using a sharp knife.

#3811 - Chocolate Peanut Butter Cheesecake

(by Shirley McNevich)

8oz. Philadelphia cream cheese (softened)
1/3 cup Breakstone's sour cream
3/4 cup Jif smooth peanut butter
1 cup + 3 TBSP Domino's powdered sugar
1/3 cup chopped peanuts
1 - 9" Keebler ready-made graham cracker crust (OR chocolate crust if you prefer)
1 cup heavy cream
1/4 cup Hershey's cocoa
1 bag Nestle's peanut butter chips
chocolate cookie sprinkles

Sprinkle the chopped peanuts evenly into the bottom of the ready-made crust. In a mixer add cream cheese and sour cream--bat. Add peanut butter and 1 cup of powdered sugar--beat until smooth. Spread the batter evenly into the crust (all the way to the edges). In a mixer add heavy cream, cocoa and 3 TBSP powdered sugar--beat until mixed and leave it in the mixer bowl. Refrigerate both the pie and the bowl of topping mixture until cold and cheesecake is set. Remove both from refrigerator. Place the topping mixture back on the mixer--beat until stiff peaks form. Spread the topping mixture evenly over the top of the pie. Sprinkle peanut butter chips (your choice of amount) and chocolate sprinkles evenly over the top of the pie.

#3790 - Crispy Butterscotch Fudge

(by Shirley McNevich)

Crispy Crust: 4 1/2 tsp. Parkay margarine; 2 cups mini marshmallows; 1/4 cup Jif creamy peanut butter; 3 cups Rice Krispies cereal

Batter: 2 TBSP Parkay margarine; 1 - 5oz. can Caration evaporated milk; 1 1/2 cups white sugar; 1/4 tsp. salt; 2 cups mini marshmallows; 1 cup Nestle's butterscotch chips; 3/4 cup Jif creamy peanut butter; 1 tsp. vanilla; 1/4 cup peanuts (chopped)

Crust: in a saucepan over low heat add 4 1/2 tsp. Parkay, 2 cups mini marshmallows and 1/4 cup peanut butter--cook/stir until melted and smooth. Remove from heat--add all of the Rice Krispies--stir until mixed. Press the mixture into the bottom of a greased 9 x 13 aluminum cake pan. Batter: in a saucepan over medium heat add 2 TBSP Parkay, the Carnation milk, white sugar and salt--cook/stir until boiling. Once boiling, cook/stir for 4 minutes. Remove from heat--add 2 cups mini marshmallows, butterscotch chips, 3/4 cup peanut butter and the vanilla--stir quickly until mini marshmallows and butterscotch chips are completely melted. Spread the batter evenly over the crust. Sprinkle the chopped peanuts evenly over the top, then use your fingers to LIGHTLY press the chopped peanuts into the batter. Cool to room temperature, then refigerate until firm. Cut into squares.

#3775 - Chocolate Snack Mix (Muddy Buddies)

(by Shirley McNevich)

9 cups Rice Chex cereal
1 cup Nestle's semi-sweet chocolate bits OR Nestle's white chocolate bits
1/2 cup Jif peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups Domino's powdered sugar

Place the cereal in a large bowl--set aside. In a microwave safe bowl add the chocolate bits, peanut butter and butter--microwave on high in 30 second increments, stirring in between, until melted and smooth. Add the vanilla--stir. Drizzle the chocolate mixture over the cereal--use a spatula and toss to coat. Pour the cereal into a large plastic bag and add all of the powdered sugar--close the bag tightly and shake until coated. Spread the cereal mixture on sheets of wax paper to cool.

#3746 - Scratch Peanut Butter Brownies

(by Shirley McNevich)

1/2 cup Jif smooth peanut butter
1/3 cup softened Parkay margarine
2/3 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
Reese's peanut butter chips

In a mixer add peanut butter and Parkay--beat. Add brown sugar, white sugar and eggs--beat. Add salt and vanilla--beat. Remove bowl from mixer. In a separate bowl add flour, baking powder and salt--stir. Pour flour mixture into peanut butter mixture--stir just until mixed. Pour batter into a greased 8 x 8 square cake pan. Sprinkle some peanut butter chips over the top (as many as you wish). Bake at 350 degrees 25-35 minutes--test with your finger. When done, the top/middle should spring back when touched. Cool completely. Cut into squares. Optional: frost with your favorite peanut butter or chocolate frosting before cutting.

#3743 - Oatmeal Peanut Butter Sandwich Cookies

(by Shirley McNevich)

3/4 cup flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 cup + 3 TBSP softened butter
1 cup Jif smooth peanut butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
1 cup Quaker quick oats
1 cup Domino's powdered sugar
2 1/2 TBSP heavy whipping cream

In a mixer add 1/2 cup butter, 1/2 cup peanut butter, the white sugar, dark brown sugar and vanilla--beat. Add egg--beat. In a bowl add flour, baking soda, baking powder and salt--stir. Slowly add the flour mixture to the mixer while beating. Once mixed, remove bowl from mixer--add quick oats--stir well. Drop batter by teaspoonfuls on to greased cookie sheets. Use the back of a fork (greased if necessary) to flatten each cookie to about 1/4" thick. Bake at 350 degrees 9-10 minutes or until lightly browned. Cool completely. In a mixer add 3 TBSP butter, 1/2 cup peanut butter, the powdered sugar and heavy cream--beat until mixed, then beat 2-3 minutes or until nice and creamy. Frost the flat side of one cookie and place another cookie (flat side toward peanut butter) on top. Repeat with all cookies.

#3732 - Peanut Butter Banana Cookies

(by Shirley McNevich)

3/4 cup softened butter
1/2 cup Jif smooth peanut butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 - 3oz. box Jell-O INSTANT banana cream pudding
1 cup Nestle's MINI semi-sweet chocolate chips
3/4 cup dried banana chips (coarsely chopped)

In a mixer add softened butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add baking soda, salt and banana cream pudding powder--beat. Add peanut butter--beat. Slowly add flour--beat. Remove bowl from mixer--add banana chip pieces and mini chocolate chips--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 10-12 minutes or until browned. Cool the cookies for 5 minutes, then place them on paper towels to cool completely.

#3672 - Almond Bark Crackers

(by Shirley McNevich)

1 sleeve original flavor Ritz crackers
Jif smooth peanut butter
8oz. white chocolate almond bark (broken into small pieces)

Spread peanut butter on half of the Ritz crackers, then place another Ritz cracker on top of each to make sandwiches. In a microwave safe bowl add the almond bark--microwave on high in 30 second increments until melted and smooth. Dip each sandwich into the melted chocolate and place on wax paper. Repeat with all sandwiches. Cool completely. Optional--right after you place each sandwich on the wax paper, decorate the tops with colored sugar, candy sprinkles, etc.

#3666 - Ritz Ice Cream Sandwiches

(by Shirley McNevich)

1 1/2 cups Nestle's MILK chocolate chips
24 Ritz crackers (original flavor)
1 cup Jif creamy peanut butter
good quality vanilla ice cream

In a microwave safe bowl add the milk chocolate chips--microwave on high in 20 second increments, stirring in between, until melted and smooth. Place a piece of wax paper on a cookie sheet. One at a time dip the flat sides of all the Ritz crackers into the melted chocolate, then place them on the wax paper (chocolate side up). Place the tray in the freezer for 10 minutes. Remove from freezer and spread a thin layer of peanut butter over just 12 of the chocolate coated crackers. Place them back in the freezer for 10 more minutes. Place a heaping spoonful of vanilla ice cream on top of the crackers that have the peanut butter, then place the remaining crackers (chocolate side down) on top of the ice cream covered crackers and press gently to create the sandwich. Place the tray in the freezer for 30 minutes and they are ready to eat. IF there are any leftovers, you can wrap them each in Saran wrap and keep them frozen.

#3665 - Crispy Peanut Butter Treats

(by Shirley McNevich)

1/3 cup Domino's dark brown sugar (packed)
1/4 cup Jif creamy peanut butter
1/4 cup honey
4 TBSP softened butter
2 cups Quaker quick oats
2/3 cups Rice Krispies cereal
3/4 cup Reese's peanut butter baking chips
1 cup Reese's Pieces candies

In a saucepan over medium low heat add the brown sugar, peanut butter, butter and honey--cook/stir until boiling. Once boiling, cook 2-3 minutes longer or until sugar dissolves and mixture is smooth. Remove from heat--add oats and Rice Krispies--stir to coat. Cool the mixture for 5 minutes. Add 1 cup of the peanut butter chips--stir to mix. Line an 8 x 8 cake pan with foil. Press the mixture into the foil lined pan. Spread the other 1/2 cup of peanut butter chips and all of the Reese's pieces evenly over the top. Use the bottom of a heavy drinking glass (or the back side of a large spoon) to press down the mixture all over the top so the candy gets pressed into the bottom mixture. Cool completely, then cut into squares or bars.

#3664 - Reese's Oatmeal Bars

(by Shirley McNevich)

1 1/2 sticks softened butter
2 cups Domino's dark brown sugar (packed)
1/2 cup Jif creamy peanut butter
2 eggs
1 TBSP vanilla
2 cups flour
1 cup Quaker quick oats
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cup Reese's peanut butter baking chips
2 cups Reese's minis candies

In a mixer add butter and brown sugar--beat. Add peanut butter--beat. Add eggs and vanilla--beat. In a bowl add flour, oats and baking powder--stir to mix. Slowly add flour mixture to peanut butter mixture--beat. Remove bowl from mixer--add the peanut butter chips--stir to mix. Spread 2/3 of the dough into a greased 9 x 13 cake pan. Spread the Reese's minis evenly over the top of the dough. Drop the remaining dough by spoonfuls over the top (it won't cover the whole top). Bake at 350 degrees 25-30 minutes. Cool completely. Cut into bars or squares.

#3650 - Chocolate Peanut Butter Poke Cake

 (by Sue [Hetrick] Sheaffer - friend)

1 box Duncan Hines chocolate cake mix
1 - 8oz. Philadelphia cream cheese (softened)
1 can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup Jif peanut butter
2 - 8oz. Cool Whip (thawed)
1 jar hot fudge ice cream topping
chopped peanuts

Prepare and bake cake according to box directions (in a 9 x 13 cake pan). Cool cake to room temperature. Use the handle end of a wooden spoon to poke about 30 holes into the cake (all the way to the bottom). In a mixer add cream cheese--beat. Add condensed milk and peanut butter--beat. Add ONE of the thawed 8oz. Cool Whips--beat until smooth. Spread the cream cheese mixture evenly over the top of the cake. Keep smoothing the cream cheese mixture with a spatula so that the holes get filled with the cream cheese mixture. Refrigerate the cake for at least 6 hours. Remove from refrigerator, spread the other 8oz. Cool Whip over the top of the cake. Drizzle the hot fudge topping over the Cool Whip. Sprinkle chopped peanuts over the top of the cake.

#3649 - Quick Peanut Butter Squares

(by Shirley McNevich)

1 cup butter (melted)
2 cups graham cracker crumbs
2 cups Domino's powdered sugar
1 cup + 4 TBSP Jif peanut butter
1 1/2 cups Nestle's MILK chocolate chips

In a bowl add melted butter, graham cracker crumbs, powdered sugar and 1 cup peanut butter--mix until well blended. Press the mixture into an UNgreased 9 x 13 cake pan. In a microwave safe bowl add 4 TBSP peanut butter and all of the milk chocolate chips--microwave on high in 30 second increments, stirring in between, until melted and smooth. Pour the chocolate mixture evenly over the crust. Cool to room temperature, then refrigerate until cold. Keep refrigerated. Cut into bars or squares.

#3635 - M&M Peanut Butter Cookies

(by Shirley McNevich)

2 cups Jif creamy peanut butter
1 1/2 cups white sugar + extra for rolling
1/2 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. baking soda
2 tsp. vanilla
1/2 tsp. salt
1 bag M&M's candies

In a mixer add peanut butter, white sugar and brown sugar--beat until mixed, then beat on medium speed for 3 minutes. Turn mixer speed to low--add eggs, baking soda, vanilla and salt--beat until mixed. Use a teaspoon and get a heaping spoonful of batter. Place some white sugar in a bowl. Roll the batter into a ball, roll it into the white sugar and place it on a greased cookie sheet. Use a greased fork to press down on the dough ball and make a criss cross pattern. Press 5-6 M&M's into the cookie dough. Repeat with all dough. Bake at 350 degrees 10-12 minutes.

#3578 - Mini Peanut Butter Cup Cookies

(by Shirley McNevich)

1 1/2 cups flour
1/2 cup Hershey's cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1/4 cup butter (melted)
1/4 cup Jif smooth peanut butter
2 tsp. vanilla
1 egg
2 TBSP water
2 cups Reese's minis peanut butter cups (1 1/2 cups for the batter; 1/2 cup for topping)

In a bowl add flour, cocoa, baking soda and salt--stir with a whisk to mix. In a mixer add brown sugar, white sugar and melted butter--beat. Add peanut butter--beat. Add egg, vanilla and water--beat. Slowly add flour mixture--beat (batter will be thick). Remove bowl from mixer--add 1 1/2 cups of the mini peanut butter cups--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Press two mini peanut butter cups into each dough ball (in case some of the batter doesn't have enough mini peanut butter cups). Use a spoon to slightly flatten each dough ball. Bake at 375 degrees for 7-8 minutes.

#3568 - Frozen Peanut Butter Cheesecake

(by Shirley McNevich)

1/3 cup butter
1 cup Nestle's semi-sweet chocolate bits
2 1/2 cups Rice Krispies cereal
1 - 8oz. Philadelphia cream cheese (softened)
1 - 10oz. can Eagle brand sweetened condensed milk
3/4 cup Jif smooth peanut butter
1 tsp. vanilla
1 cup whipped cream OR Cool Whip
ice cream fudge topping

In a saucepan add butter and chocolate chips--cook/stir over low heat until melted. Remove from heat--add Rice Krispies--stir well. Press the mixture into the bottom of a greased 9 x 13 cake pan, then refrigerate the crust for 1 hour. In a mixer add cream cheese--beat. Slowly add Eagle milk--beat. Add peanut butter and vanilla--beat. Remove from mixer--add whipped cream OR Cool Whip--stir well. Spread batter over the refrigerated crust. Drizzle the top with fudge topping. Cover and freeze for 4-6 hours. Keep frozen.

#3565 - Crispy Ice Cream Pie

(by Shirley McNevich)

1/2 gallon good quality vanilla ice cream (softened)
2 heaping cups Rice Krispies cereal
1/2 cup Kayro clear corn syrup
1/3 cup + 1/2 cup Jif smooth peanut butter

In a bowl add 1/3 cup peanut butter, corn syrup and Rice Krispies--stir with a wooden spoon to mix. Press the mixture into the bottom and up the sides of 2 - 8" pie plates. In a bowl add a few scoops of softened ice cream at a time--mash/mix with a spoon until smooth. Keep adding remaining ice cream and mashing it/stirring it until all of the ice cream is smooth and creamy. Add 1/2 cup of peanut butter--stir until well mixed. Spread half of the ice cream mixture into each of the pie plates. Freeze both pies until firm.

#3563 - Peanut Butter Buttermilk Sheet Cake

(by Shirley McNevich)

2 cups flour
2 cups white sugar
1/2 tsp. baking powder
1/4 tsp. salt
1 cup water
3/4 cup softened butter
1/2 cup Jif smooth peanut butter
1/4 cup canola oil
2 eggs
1/2 cup buttermilk
1 tsp. vanilla

In a bowl add flour, white sugar, baking soda and salt--stir and set aside. In a saucepan add the water and butter--cook/stir until boiling. Once boiling, remove from heat--add peanut butter and canola oil--stir until smooth. Pour the peanut butter mixture into the flour mixture--stir. In a bowl add eggs, buttermilk and vanilla--beat with a whisk. Add the buttermilk mixture to the peanut butter mixture--stir well. Pour batter into a greased and floured 11 x 15 jelly roll pan. Bake at 350 degrees for 20-27 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.