#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.

#2917 - Chunky Peanut Butter Chocolate Chip Cookies

(by Shirley McNevich)

1 1/2 cups flour
1 tsp. baking soda
2 sticks softened butter
1/2 cup Jif chunky peanut butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 egg
1 3/4 cup Nestle's milk chocolate bits (NOT semi-sweet)

In a mixer add softened butter and white sugar--beat. Add egg--beat. Add brown sugar--beat. Add peanut butter and vanilla--beat. Add baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add milk chocolate bits--stir until mixed. Drop dough by teaspoonfuls on to greased cookie sheets. Spray the bottom of a drinking glass with Pam, then use the glass to flatten the cookies. Bake at 375 degrees for 8-10 minutes. Cool slightly before removing cookies from cookie sheets--place them on paper towels to cool.

#2714 - Chocolate Peanut Bars

(by Aunt Faye [Herman] Minier)

1 1/2 cups flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup Jif chunky peanut butter
1/4 cup softened butter
3/4 cup Domino's dark brown sugar (packed)
3 TBSP milk
1 tsp. vanilla
1 egg
6 squares Baker's semi-sweet baking chocolate (melted according to box directions)

In a bowl add flour, baking powder and salt--stir. In a mixer add butter and brown sugar--beat. Add peanut butter--beat. Add milk and vanilla--beat. Add egg--beat well. Remove bowl from mixture--add flour mixture--stir just until mixed. Spread 2/3 of the batter into the bottom of a greased and floured 9 x 13 cake pan. Drizzle 3/4 of the melted chocolate over the batter. Spread the remaining batter over the chocolate. Drizzle the rest of the melted chocolate over the top. Bake at 375 degrees for 18-20 minutes or until golden brown. Cool completely. Cut into bars or squares.

#2698 - Chunky Blossom Cookies

(by Aunt Faye [Herman] Minier)

1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup Crisco shortening
1/2 cup Jif chunky peanut butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
3 TBSP milk
1 TBSP vanilla
1 bag Hersey kisses candy (unwrap only what you need)
a small bowl of powdered sugar for rolling

In a mixer add shortening, brown sugar and white sugar--beat. Add egg--beat. Add milk, vanilla, baking soda and salt--beat. Add peanut butter--beat. Slowly add flour--beat. Roll the dough into small walnut sized balls and roll them in the powdered sugar. Place the cookie balls on greased cookie sheets. Bake at 375 degrees for 8 minutes, remove from oven, press an unwrapped Hershey's kiss into the center of each cookie, return to oven and bake 3 minutes longer. Remove from oven and remove cookies from cookie sheets and place them on paper towels to cool.