#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.

#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.

#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.

#3498 - Peanutty Peanut Butter Fudge

(by Shirley McNevich)

1 1/2 cups white sugar
1 - 5oz. can Carnation evaporated milk (NOT condensed)
2 TBSP butter
1/4 tsp. salt
2 cups mini marshmallows
1 1/2 cups Reese's peanut butter chips
1 cup Jif chunky peanut butter
1 tsp. vanilla
1/2 cup chopped peanuts

In a saucepan over medium heat add white sugar, Carnation milk, butter and salt--cook/stir until it is at a full, rolling boil. Once boiling, cook/stir for 4-5 more minutes. Remove from heat--add mini marshmallows, peanut butter chips, chunky peanut butter and vanilla--stir until marshmallows are melted. Pour batter into a foil-lined fudge pan. Cool for 2 minutes, then sprinkle the chopped peanuts over the top. Use your fingers to lightly press the chopped peanuts into the fudge. Cool completely, then refrigerate until cold. Pull up on the foil to release the fudge, peel off the foil, and cut fudge into squares.

#3489 - Double Peanut Bars

(by Shirley McNevich)

2 cups graham cracker crumbs (chocolate OR regular)
1 stick butter (melted)
1/3 cup white sugar
1 2/3 cups Reese's peanut butter chips
1 - 14oz. can Eagle brand sweetened condensed milk
2 tsp. vanilla
1 cup chopped peanuts (more if you wish)

In a bowl add graham cracker crumbs, melted butter and white sugar--mix with a spoon. Press the graham cracker mixture into the bottom of a greased 9 x 13 cake pan. In a microwave safe bowl add 1 cup of the peanut butter chips, the condensed milk and the vanilla--microwave on high in 30 second increments, stirring in between, until mixture is melted. Pour the melted mixture evenly over the crust mixture. Sprinkle the other 2/3 cup peanut butter chips and all of the chopped peanuts over the top. Bake at 350 degrees for 20-25 minutes. Cool completely. Cut into bars or squares.

#3295 - Chocolate Chip Peanut Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup Jif peanut butter (smooth OR crunchy)
1/4 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1/4 cup white sugar + extra white sugar for sprinkling
1/4 cup milk
1 egg
2 tsp. vanilla
1/2 cup Nestle's mini chocolate chips
1/2 cup finely chopped peanuts (only use 1/4 cup if using crunchy peanut butter)

In a mixer add butter, brown sugar and 1/4 cup white sugar--beat. Add egg and milk--beat. Add baking soda and salt--beat. Add vanilla--beat. Add peanut butter--beat. Slowly add flour--beat (if it gets too thick for the mixer, remove bowl and stir with a wooden spoon). Remove bowl from mixer--add mini chocolate chips and chopped peanuts--stir. Cover the bowl and refrigerate for 30 minutes. Scoop a heaping teaspoonful of batter and roll it into a ball. Place the ball on to a greased cookie sheet. Flatten the dough ball with a greased fork. Sprinkle a little white sugar over the top. Repeat with all batter. Bake at 350 degrees for 10-12 minutes. Let the cookies cool slightly before transferring them to paper towels.

#3021 - Cornflake Candy

(by Shirley McNevich)

1 cup white sugar
1 cup Kayro lite corn syrup
1 cup Jif peanut butter
6 cups Kellogg's cornflakes cereal
1 cup chopped peanuts

In a large bowl add cornflakes and peanuts--stir to mix. In a saucepan over medium heat add corn syrup and white sugar--cook/stir until boiling. Remove from heat--add peanut butter--stir until melted and smooth. Grease a 9 x 13 glass baking dish. Pour the syrup mixture over the cornflake mixture--stir until well coated. Press the cornflake mixture into the greased baking dish. Cool for 5 minutes, then cut into squares.

#2939 - Cream Cheese Apple Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP Domino's dark brown sugar
1 1/2 tsp. vanilla
2 TBSP chopped peanuts (more if you wish)

In a mixer add cream cheese--beat. Add brown sugar and vanilla--beat until smooth. Remove bowl from mixer--add chopped peanuts--stir until mixed. Scoop the mixture into a serving bowl. Use as a dip for freshly sliced apples.

#2921 - Chopped Peanut Cookies

(by Shirley McNevich)

2 1/2 cups flour
1 tsp. baking powder
1/8 tsp. salt
1 cup softened butter
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 1/2 cups chopped peanuts

In a mixer add softened butter and brown sugar--beat. Add eggs and vanilla--beat. Add baking powder and salt--beat. Slowly add four--beat. Remove bowl from mixer--add chopped peanuts--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Flatten the cookies slightly using your fingers. Bake at 350 degrees for 8-12 minutes.

#2853 - Nutty Sundae Pie

(by Shirley McNevich)

1/3 cup Jif peanut butter
1/4 cup Kayro corn syrup (clear)
2 cups Frosted Flakes cereal (coarsely crushed)
1/2 cup chopped peanuts
1 cup Baker's angelflake coconut
1 cup strawberry preserves (NOT jelly)
1 quart good quality vanilla ice cream (slightly softened)
1 - 9" glass pie plate

In a bowl add peanut butter and corn syrup--stir until mixed. Add crushed Frosted Flakes, chopped peanuts and coconut--stir until coated. Use the back of a spoon to press the mixture on the bottom and up the sides of the pie plate. Refrigerate for a few hours until crust is firm. Remove from refrigerator, spread 1/4 cup of the strawberry preserves over the crust. Spoon the softened ice cream over the preserves. Spread the rest of the preserves over the top of the ice cream. Use a butter knife to swirl the preserves through the ice cream. Freeze the pie overnight. Let the pie thaw for 10 minutes before cutting.

#2852 - Crunchy Chocolate Pie

(by Shirley McNevich)

1 - 6oz. ready-made chocolate crumb crust
1 - 3oz. box Jell-O instant chocolate pudding mix
1 cup cold milk
1 - 8oz. Cool Whip (thawed)
20 oreo cookies (crushed)
1/2 cup Nestle's semi-sweet chocolate bits
1/2 cup Reese's peanut butter chips
1/2 cup chopped peanuts

Prepare the chocolate pudding mix with the cold milk according to box directions. Once the pudding is thickened, add the Cool Whip--stir to mix. Add 1 cup of the crushed Oreo cookies--stir to mix. Add chocolate bits, peanut butter chips and chopped peanuts--stir to mix. Spread the mixture into the pie crust. Sprinkle the rest of the crushed Oreo cookies over the top. Freeze the pie overnight. Thaw the pie for 10 minutes before cutting and serving.

#2770 - Chocolate Pretzel Rods

(by Shirley McNevich)

1 bag large salted pretzel rods
1/2 cup coarsely crushed Coca Puffs cereal
1/2 cup Baker's angelflake coconut
1/2 cup chopped peanuts
6oz. good quality white chocolate (melted)

In a bowl add crushed Cocoa Puffs, coconut and chopped peanuts--stir to mix. Spread the mixture out on a piece of wax paper. Melt the white chocolate, then dip a pretzel into the white chocolate to coat the bottom half of the pretzel. Roll the chocolate coated end of the pretzel in the Cocoa Puffs mixture, then place on wax paper to harden. Repeat with more pretzels until you run out of chocolate.

#2748 - Christmas Toffee

(by Shirley McNevich)

2 cups Quaker quick oats
1/2 cup butter (melted)
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. salt
1 1/2 tsp. vanilla
1/3 cup Kayro dark corn syrup
1 1/2 cups Nestle's semi-sweet chocolate bits (melted)
1 cup very finely chopped roasted peanuts

In a bowl add oats and melted butter--stir. Add brown sugar, salt, vanilla and corn syrup--stir well. Press the mixture firmly into the bottom of a greased fudge pan (7" x 11"). Bake at 450 degrees for 12 minutes. Cool completely, then refrigerate until cold. Invert the fudge pan on to a cutting board and tap the bottom of the pan until the mixture falls out. Melt 1/2 of the chocolate bits according to bag directions and spread it over the top of the candy mixture. Sprinkle 1/2 of the chopped peanuts over the melted chocolate. Cool completely, then refrigerate until cold. Melt the rest of the chocolate and spread it over the opposite side of the candy mixture. Sprinkle the rest of the chopped peanuts over the melted chocolate. Cool completely, then refrigerate until cold. Break the mixture into pieces to serve. Keep refrigerated.

#2539 - Deluxe Peanut Butter Cookies

(by Shirley McNevich)

1 refrigerated roll (18oz.) peanut butter cookie dough
1 cup Rice Krispies cereal
1 - 16oz. bag M&Ms chocolate candies
1 - refrigerated roll (18oz.) sugar cookie dough
1 1/2 cups chopped Planter's roasted peanuts

Place the chopped peanuts in a bowl--set aside. In a bowl break peanut butter cookie dough into small pieces and add 1/2 cup Rice Krispies and 1 cup M&Ms - mix with your hands. In a separate bowl break sugar cookie dough into small pieces and add 1/2 cup Rice Krispies and 1 cup M&Ms--mix with your hands. Take half of the peanut butter dough and put it into the sugar cookie dough bowl and take half of the sugar cookie dough and put it into the peanut butter cookie bowl--mix both bowls separately using your hands. Scoop a spoonful of dough on a spoon and roll it into a ball. Dip half of the dough ball in the chopped peanuts, then place the ball (peanut side up) on to a greased cookie sheet. Repeat with all dough in both bowls. Use a greased fork to gently press down each dough ball so the peanuts are pressed into the dough ball. Bake at 350 degrees for 10-12 minutes (longer if you make large dough balls).

#2516 - Hot Fudge Peanut Butter Pie

(by Shirley McNevich)

1 ready-made chocolate cookie crust
1 cup Jif creamy peanut butter
1/2 cup white sugar
1 - 8oz. Philadelphia cream cheese (softened)
1 - 12oz. Cool Whip (thawed)
1 - 12oz. jar hot fudge ice cream topping
1 cup chopped peanuts

In a mixer add peanut butter, cream cheese and white sugar--beat. Remove bowl from mixer--add 3 cups of Cool Whip--stir until mixed. Pour the mixture into the chocolate pie crust. Spread the fudge topping in a microwave safe bowl--microwave on high for 1 minute--stir until smooth. Spread the heated fudge topping over the top of the pie. Refrigerate until cold. When ready to serve spread remaining Cool Whip over the top of the pie. Sprinkle chopped peanuts over the Cool Whip.

#2481 - Peanut Cookies

(by Shirley McNevich)

2/3 cup Crisco
2/3 cup softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups chopped salted peanuts
a little white sugar in a bowl
a drinking glass

In a mixer add Crisco, butter and white sugar--beat. Add brown sugar--beat. Add eggs and vanilla--beat. Add baking soda, salt and the chopped peanuts--beat. Slowly add flour--beat. Drop by spoonfuls on to greased cookie sheets. Dip the bottom of the drinking glass in the bowl of white sugar, then use it to flatten a cookie. Repeat with all cookies. Bake at 375 degrees for 8-10 minutes or until slight browned.

#2420 - Brownie Bars

(by Shirley McNevich)

1 box Betty Crocker supreme brownie mix (the kind with the pouch of Hershey's syrup)
1 container Betty Crocker rich and creamy vanilla frosting
3/4 cup chopped peanuts
3 cups Rice Krispies cereal
1 cup Jif peanut butter
1 - 12oz. bag Nestle's semi-sweet chocolate bits

Prepare brownies in a 9 x 13 cake pan as directed on box--cool completely. Frost the brownies with the vanilla frosting. Sprinkle the chopped peanuts over the top of the frosting. Refrigerate the whole pan. Put the rice krispies in a bowl--set aside. In a saucepan over low heat add peanut butter and chocolate chips--cook/stir until melted and smooth. Remove from heat--pour chocolate mixture over the rice krispies--stir until mixed. Remove brownies from refrigerator--spread the rice krispies mixture evenly over the frosting on the brownies. Cool completely. Cut into squares or bars.

#2409 - Layered Cookies

(by Shirley McNevich)

1/2 cup butter (melted)
1 cup graham cracker crumbs
1 cup Baker's angelflake coconut
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 - 6oz. bag Nestle's butterscotch bits
1 - 15oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3/4 cup chopped peanuts

In a bowl add melted butter and the graham cracker crumbs--stir. Press the mixture into a greased 9 x 13 cake pan. Sprinkle the coconut evenly over the crust. In a bowl add chocolate chips and butterscotch chips--stir to mix. Sprinkle the chips evenly over the coconut. Drizzle the Eagle milk all over the top. Sprinkle the chopped peanuts over the top. Bake at 350 degrees for 30 minutes. Cool completely before cutting.