#3023 - Crunchy Fudge

(by Shirley McNevich)

2 cups white sugar
1 cup milk
2 cups Fluff marshmallow creme
1 - 12oz. jar Jif crunchy peanut butter
1 tsp. vanilla

Line a 9" square pan with foil. In a saucepan over medium low heat add white sugar and milk--cook/stir until boiling. Continue cooking/stirring for 5 minutes or until candy thermometer reaches 238 degrees. Remove from heat--add Fluff, peanut butter and vanilla-stir until well blended. Pour mixture into the foil lined pan. Cool completely until set. If not completely set, refrigerate until firm. Remove fudge from pan, peel off the foil, and cut fudge into squares.

#2465 - Milk Chocolate Peanut Butter Cookies

(by Shirley McNevich)

1/2 cup softened butter
3/4 cup white sugar
1/3 cup cup Jif crunchy peanut butter
1 egg
1 tsp. vanilla
1 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup Resse's peanut butter chips
1 cup milk chocolate chips

In a mixer add butter and white sugar--beat. Add crunchy peanut butter--beat. Add egg and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add peanut butter chips and milk chocolate chips--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes. Cool slightly before removing from cookie sheets.

#1534 - Crunchy Peanut Butter Bars

(by Shirley McNevich)

1 cup Jif crunchy style peanut butter
1/2 cup white sugar
2 eggs
2 cups rice krispies cereal
1 - 6oz. bag Nestle's semi-sweet chocolate chips

In a mixer add peanut butter and white sugar--beat. Add eggs--beat. Remove bowl from mixer--add 1 cup of rice krispies--stir with a wooden spoon. Add second cup of rice krispies--stir with a wooden spoon. Press the mixture into a 9" square baking pan. Bake at 325 degrees for 20 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over the top. Cover the pan with foil and let it stand until chocolate chips melts. Once melted, remove the foil and spread the melted chocolate evenly with a spatula. Once cooled, cut into bars.

#1477 - Oatmeal Peanut Butter Cookies

(by Shirley McNevich)

1 cup butter
3/4 cup Domino's dark brown sugar (packed)
3/4 cup white sugar
1 tsp. vanilla
1 cup Jif crunchy peanut butter
2 eggs
1 1/4 cups flour
1 cup Quaker quick oats
2 tsp. baking soda

Melt the butter. In a mixer add melted butter, brown sugar, white sugar and eggs--beat. Add vanilla and baking soda--beat. Add peanut butter and oats--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-14 minutes--best to do a test cookie on this recipe as the baking time varies for soft or crunchy cookies.

#1360 - Peanut Butter Cookie Crunchers

(by Shirley McNevich)

1 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1/2 cup butter
2 eggs
1 tsp. vanilla
1/2 cup Jif crunchy peanut butter (not smooth)
1 TBSP milk
1 - 6oz. bag Nestle's semi-sweet chocolate chips
1/4 to 1/2 cup chopped peanuts

In a mixer add butter, white sugar and brown sugar--beat. Add eggs, vanilla and milk--beat. Add crunchy peanut butter--beat. Add baking soda and salt--beat. Add flour--beat. Remove bowl from mixer--add chocolate chips and chopped peanuts--stir with a spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 7-8 minutes.