#3838 - Whipped Peanut Butter Frosting

(by Shirley McNevich)

1 - 10oz. bag Reese's peanut butter chips
2/3 cup milk
3 cups mini marshmallows
2 cups heavy whipping cream (cold)
1 tsp. vanilla

In a saucepan over low heat add the peanut butter chips, milk and mini marshmallows--cook/stir until melted and smooth. Remove from heat and cool to lukewarm temperature. In a mixer add heavy whipping cream--beat until stiff. Remove bowl from mixer--add cooled peanut butter chip mixture and vanilla--stir well.

#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.

#3575 - Peanut Butter Pretzels

(by Shirley McNevich)

1 - 10oz. bag Reese's peanut butter chips
1 TBSP Crisco shortening
1 bag salted pretzels (regular shape)

In a microwave safe bowl add the peanut butter chips and Crisco--microwave on half power for 90 seconds. Stir well. If not completely melted return to microwave in 10 second increments, stirring in between, until melted and smooth. Use a toothpick to dip each pretzel into the melted mixture until coated, then place coated pretzel on wax paper. Repeat until all melted mixture is used up. Let pretzels set and harden.

#3574 - Peanut Butter Clusters

(by Shirley McNevich)

1 - 10oz. bag Reese's peanut butter chips
1 TBSP Crisco shortening
2 cups Planter's salted peanuts

In a microwave safe bowl add the peanut butter chips and the Crisco--microwave on half power for 90 seconds. Stir well. If not completely melted, return to microwave in 10 second increments, stirring in between, until mixture is melted and smooth. Add the peanuts to the melted mixture--stir to mix. Drop spoonfuls of the mixture on to wax paper. Cool completely.

#3573 - Tailgate Chocolate Cake

(by Shirley McNevich)

1 cup water
2 sticks softened butter
1/2 cup Hershey's cocoa
2 cups white sugar
1 3/4 cups four
1 tsp. baking soda
1/2 tsp. salt
3 eggs
3/4 cup Breakstone's sour cream

Frosting: 1/3 cup butter; 1/3 cup milk; 1 - 10oz. bag Reese's peanut butter chips; 1 tsp. vanilla; 1 cup Domino's powdered sugar

Drizzle: 1/2 cup Nestle's semi-sweet chocolate bits; 1 tsp. Crisco shortening

In a saucepan add water, 2 sticks softened butter and cocoa--cook/stir over medium heat until boiling. Once boiling, cook/stir for 1 more minute, then remove from heat and set aside. In a bowl add white sugar, flour baking soda and salt--stir to mix. In a mixer add eggs and sour cream--beat. Slowly add cocoa mixture--beat. Slowly add flour mixture--beat. Pour batter evenly into a greased and floured 11 x 15 jelly roll pan. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan add 1/3 cup butter, milk and all of the peanut butter chips--cook/stir over low heat until melted and smooth. Remove from heat and add vanilla--stir well. Place powdered sugar in a bowl--slowly pour melted peanut butter chip mixture into the powdered sugar while stirring, then beat with a whisk. Let the mixture cool for 1 hour, stirring vigorously with a whisk every 15 minutes. Frost the cooled cake. Drizzle: in a microwave safe bowl add semi-sweet chocolate bits and Crisco--microwave on half power for 35 seconds. Stir well. Return to microwave and microwave on half power in 10 second increments until mixture is melted and smooth. Let the melted chocolate mixture cool slightly, then stir well and drizzle all over the peanut butter frosting.

#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.

#3493 - Peanut Butter Cheesecake Bars

(by Shirley McNevich)

Crust: 2 cups graham cracker crumbs; 1 stick butter (melted); 1/3 cup white sugar

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 1/4 cup flour; 1 - 12oz. can Carnation evaporated milk (NOT condensed); 2 eggs; 1 TBSP vanilla; 1/2 cup Nestle's MILK chocolate chips; 1/2 cup Reese's peanut butter chips

Crust: in a bowl add graham cracker crumbs, melted butter and 1/3 cup white sugar--stir to mix. Press the mixture on the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese--beat. Add 1 cup white sugar and the flour--beat. Add Carnation milk, eggs and vanilla--beat until smooth. In a microwave safe bowl add the MILK chocolate chips--microwave on high in 15 second increments until melted and smooth. In a second microwave safe bowl add the peanut butter chips--microwave in 15 second increments until melted and smooth. Add 1 cup of the cream cheese batter to the melted milk chocolate chips--stir well. Add 1 cup of the cream cheese batter to the melted peanut butter chip--stir well. Pour remaining cream cheese batter evenly over the crust. Spread the peanut butter chip mixture evenly over the cream cheese batter. Spread the milk chocolate chip mixture over the peanut butter chip layer. Wet a butter knife, place the blade of the knife through to the middle of the cream cheese batter--use the knife blade to swirl the cream cheese, peanut butter and chocolate layers. Bake at 325 degrees for 40-45 minutes or until set. Cool completely, the refrigerate overnight (or until cold). Cut into bars or 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.

#3368 - Half Moon Krispie Cookies

(by Shirley McNevich)

1 cup white sugar
1 cup softened butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 3/4 cups flour
1 1/2 cups Nestle's semi-sweet chocolate chips
1/2 cup Reese's peanut butter chips
8 cups Cocoa Krispies cereal (slightly crushed)
1 TBSP heavy whipping cream

In a mixer add white sugar and butter--beat. Add eggs--beat. Add vanilla, salt, baking powder and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add 1/2 cup chocolate chips, 1/2 cup peanut butter chips and 2 cups cocoa krispies to the cookie batter--stir with a wooden spoon. In a separate bowl add the other 6 cups of cocoa krispies. Shape dough teaspoon sized balls and roll each dough ball in the bowl of cocoa krispies to coat. Place the coated dough ball on a greased cookie sheet. Repeat with all dough balls. Bake at 350 degrees for 8-10 minutes. Cool cookies completely. In a microwave safe bowl add 1 cup chocolate chips and 1 TBSP heavy whipping cream--microwave on high until melted, then stir vigorously. Dip one half of each cookie into the melted chocolate, then place cookies on wax paper to set up.

#3047 - Ultimate Chocolate Chip Cookies

(by Shirley McNevich)

3/4 cup Crisco shortening
1 1/4 cups Domino's dark brown sugar (packed)
2 TBSP milk
1 TBSP vanilla
1 egg
1 cup chopped pecans
1 3/4 cups flour
1 tsp. salt
3/4 tsp. baking soda
1 cup Nestle's semi-sweet chocolate bits
1 cup Reese's peanut butter chips

In a mixer add Crisco and brown sugar--beat. Add milk and vanilla--beat. Add egg--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped pecans, chocolate bits and peanut butter chips--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

#3045 - Seven Layer Bars

(by Shirley McNevich)

1 stick softened butter (melted)
1 1/2 cups graham cracker crumbs
1 1/3 cups Baker's angelflake coconut
1 cup Nestle's semi-sweet chocolate bits
2 cups Reese's peanut butter chips
1 cup chopped nuts
1 cup raisins
1 1/3 cups Eagle brand sweetened condensed milk (NOT evaporated)

In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain them. Cool the drained raisins to room temperature. In a bowl add melted butter and graham cracker crumbs--stir. Press the graham cracker mixture into the bottom of a greased 9 x 13 cake pan. Spread the coconut over the graham cracker crust. Spread the chocolate bits over the coconut. Spread the peanut butter chips over the chocolate chips. Spread the chopped nuts over the peanut butter chips. Spread the drained raisins over the chopped nuts. Drizzle the condensed milk evenly over the top. Bake at 350 degrees for 20 minutes or until golden brown. Cool completely. Cut into bars or squares.

#3008 - Cereal Crunch Bars

(by Shirley McNevich)

5 cups rice krispies cereal
1/2 cup butter (melted)
1 cup Reese's peanut butter chips
4oz. Baker's angelflake coconut
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 cup chopped pecans

Coarsely crush 3 cups of the rice krispies cereal. Spread the melted butter evenly over the bottom of a 9 x 13 glass baking dish. Sprinkle the crushed rice krispies evenly over the top of the melted butter. Spread the peanut butter chips over the top. Spread the coconut over the peanut butter chips. Slowly pour the whole can of Eagle milk evenly over the whole top. Sprinkle the chopped pecans and the remaining 2 cups uncrushed rice krispies all over the top. Use the back of a spoon to press down firmly over the whole top of the mixture. Bake at 350 degrees for 25-30 minutes or until lightly browned. Cool completely. Cut into bars or squares.

#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.

#2824 - Easy Peanut Butter Microwave Fudge

(by Shirley McNevich)

12oz. Nestle's semi-sweet chocolate bits
12oz. Reese's peanut butter chips
1 can Borden sweetened condensed milk (NOT evaporated)
1/4 cup Parkay margarine
1 cup chopped nuts

In a microwave safe bowl add chocolate bits, peanut butter chips, condensed milk and Parkay--microwave on medium 3-5 minutes (stirring each minute) until melted and smooth. Remove from microwave--add chopped nuts--stir until mixed. Pour mixture into a buttered 8 x 8 pan. Cool completely. Cut into squares.

#2776 - Smooth Peanut Butter Pie

(by Shirley McNevich)

1 Keebler ready-made graham cracker crust OR chocolate crust
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 cup Domino's powdered sugar (sifted--measure before sifting)
1/2 cup Jif smooth peanut butter
1 bag Reese's peanut butter chips

In a mixer add cream cheese--beat. Add Cool Whip and peanut butter--beat. Slowly add powdered sugar--beat until mixed, then beat on medium speed for 3 minutes. Spread mixture into the graham cracker crust. Sprinkle peanut butter chips over the top, then use the back of a spoon to lightly press the peanut butter chips into the batter. Refrigerate overnight.

#2565 - Kitchen Sink Crispies

(by Shirley McNevich)

1 cup Kayro lite corn syrup
1 cup white sugar
1/2 tsp. salt
1 cup Jif peanut butter (crunchy or creamy)
1 cup Quaker quick oats
2 cups Kellogg's corn flakes cereal
2 cups Kellogg's rice krispies
1 cup Nestle's semi-sweet chocolate chips
1/2 cup Reese's peanut butter chips

In a saucepan over medium heat add corn syrup, white sugar and salt--cook/stir until boiling. Once boiling, add peanut butter--stir until mixed. Remove from heat--add oats, corn flakes and rice krispies--stir until mixed. Spread mixture into a greased 8 x 8 pan. In a microwave safe bowl add chocolate chips--melt in the microwave according to bag directions, then drizzle over the top of the crispies. In a separate microwave safe bowl add peanut butter chips--melt in the microwave according to bag directions, then drizzle over the melted chocolate. Cool completely. Cut into bars or squares.

#2564 - Peanut Butter Fudge Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 8oz. Breakstone's sour cream
3/4 cup milk
1 bag Reese's peanut butter chips
2 TBSP canola oil
1 - 12oz. jar hot fudge ice cream topping

In a mixer add sour cream, milk and pudding mix--beat until well mixed. In a microwave safe bowl add canola oil and 1 1/3 cups of the peanut butter chips--microwave on high for 45 seconds, stir and heat again for a few seconds at a time until smooth. Add melted peanut butter chips to pudding mixture in the mixer--beat until mixed. Pour the mixture into the graham cracker crust. Refrigerate until cold. Remove from refrigerator--spread fudge topping and remaining peanut butter chips over the top.

#2550 - Chocolate Peanut Butter Balls

(by Shirley McNevich)

3 cups Quaker quick oats
1/2 cup Reese's peanut butter chips
1/2 cup Nestle's semi-sweet chocolate chips
1 tsp. vanilla
1 cup white sugar
1 cup Domino's dark brown sugar
1/2 cup Carnation evaporated milk (NOT condensed)

In a bowl add quick oats, peanut butter chips, and chocolate chips--stir to mix and set aside. In a saucepan over medium heat add evaporated milk, white sugar and brown sugar--cook/stir until boiling, then cook/stir for 1 more minute. Remove from heat and add vanilla--stir quickly. Pour the sugar mixture over the oat mixture--stir to combine. Butter your hands and form the mixture into small walnut sized balls. Place them on wax paper to cool.

#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.

#2301 - Peanut Butter Banana Pie

(by Shirley McNevich)

1/3 cup white sugar
1/3 cup cornstarch
1/4 tsp. salt
2 1/4 cups milk
2 beaten egg yolks
2 cups Reese's peanut butter chips
1 tsp. vanilla
1 banana (peeled and sliced into coin shaped pieces)
1 ready-made graham cracker crust
1 - 8oz. Cool Whip (thawed)

In a saucepan add white sugar, cornstarch and salt--stir. Slowly add milk while stirring. Turn heat to medium--cook/stir until boiling, then cook/stir for 1 more minute. Remove from heat--measure out 1/2 cup of the cooked sugar mixture and add it to the beaten egg yolks--stir fast. Pour the egg yolk mixture into the remaining sugar mixture--stir well. Add peanut butter chips and vanilla--stir until chips melt and mixture is smooth. Cool mixture for 15 minutes. Slice banana and arrange pieces in the graham cracker crust. Carefully pour the sugar mixture over the bananas. Place Saran wrap over the top of the pie so that the wrap is touching the sugar mixture. Cool completely. Refrigerate overnight. Remove plastic wrap and frost the pie with Cool Whip before serving.