#2036 - Double Decker Fudge

(by Shirley McNevich)

1 cup Nestle's OR Reese's peanut butter chips
1 - 14oz. can Eagle condensed milk (not evaporated)
1 tsp. vanilla
1 cup Nestle's semi-sweet chocolate bits

In a microwave safe bowl add peanut butter chips and 2/3 cup of the Eagle milk--microwave in :30 second increments until chips are melted and mixture is smooth, stirring in between. Add 1/2 tsp. vanilla--stir. Pour mixture into a foil-lined 8" square pan. In a microwave safe bowl add remaining Eagle milk and chocolate bits--microwave in :30 second increments until chips are melted and mixture is smooth, stirring in between. Add 1/2 tsp. vanilla--stir. Spread the chocolate mixture evenly over the peanut butter layer. Cool completely. Refrigerate overnight. The next day dump the fudge on to a cutting board--peel off the foil. Cut into squares.

#2027 - Peanut Butter Chip Cookies

(by Shirley McNevich)

2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup softened butter
3/4 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 tsp. vanilla
1 egg
1 - 12oz. bag Nestle's peanut butter morsels

In a mixer add butter, brown sugar and white sugar--beat. Add vanilla and egg--beat. Add salt and baking powder--beat. Slowly add flour--beat. Remove bowl from mixer--add peanut butter chips--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 7-9 minutes. Let cookies cool slightly before removing from cookie sheets.

#180 - Peanut Butter Icing

(by Shirley McNevich)

1/4 cup butter
3 TBSP milk
1 cup peanut butter chips (Reese's)
1/2 tsp. vanilla
3/4 cup powdered sugar

In small saucepan, combine butter, milk, and pb chips. Cook over low heat, stirring constantly until smooth. Remove from stove and stir in vanilla. In a small mixer bowl, combine hot mixture with powdered sugar and beat with mixer until thickened. Use immediately because it hardens fast.