Peanut Butter Sweets (3 page)

Makes 16 to 20 cookies

Prepare a 9 x 9-inch pan with nonstick cooking spray and set aside.

Combine the pudding mix and corn syrup in a large saucepan. Allow to reach a low
boil, about 2 minutes. Stir continuously. Remove from heat, blend in the peanut
butter, and mix well. Add the cereal. Stir to coat.

Pour mixture in prepared pan and cool for about 30 minutes before cutting.

Makes 3 dozen bars

Preheat oven to 350 degrees and prepare a 9 x 13-inch pan with nonstick cooking
spray.

In a large bowl, cream the butter and sugars then stir in the corn syrup and vanilla.
Add the oatmeal and thoroughly combine. Using a spatula, spread mixture into the
prepared pan. Bake for 15 minutes.

While cookies are baking, melt the peanut butter and chocolate chips in a medium
microwave-safe bowl in the microwave. When the cookies have slightly cooled, pour
the peanut butter mixture over the top. Chill for at least 1 hour before cutting
into bars.

Makes 24 to 30 bars

Preheat oven to 350 degrees and grease a 9 x 13-inch pan.

With an electric mixer, beat the butter and sugar together in a large bowl for about
2 minutes. Add the peanut butter, eggs, and vanilla and beat 2 minutes more.

In a medium bowl, combine the flour, baking powder, and salt. Add to the peanut
butter mixture in increments, using a low speed. Combine well.

Pour slightly more than half of the batter in prepared pan. Spread the jam over this
mixture and spoon the remaining peanut butter batter on top of the jam.

Bake for 35 to 40 minutes. When cool, cut into bars.

Makes 24 muffins

Preheat oven to 350 degrees and prepare muffin tins with nonstick cooking spray or
paper liners.

In a medium saucepan, boil the sugar in the water. Stir constantly until a syrup-like
consistency has been reached. Remove from heat.

Transfer to a medium bowl and slowly add the eggs, slightly beating after each is
added. Mix on low speed with electric hand mixer. Add the flour, butter, peanut
butter, and coconut. Blend well after each ingredient.

Fill muffin cups 2/3 full and bake for 20 minutes.

Makes approximately 36 mini muffins

Preheat oven to 400 degrees. Prepare a muffin tin with nonstick cooking spray or
paper liners.

Sift dry ingredients together in a large bowl. Cut in the peanut butter along with
the butter and blend until it resembles coarse crumbles. Add the milk and eggs all
at once and stir well.

Fill muffin cups 2/3 full and bake for 15 minutes. Makes 12 large muffins

Variation: You can use a mini muffin pan following the above directions. Check on
muffins after 10-12 minutes of baking time.

Makes 12 servings

Preheat oven to 325 degrees. Grease a tube or Bundt pan.

In a medium bowl, combine flour, baking powder, and salt; set aside.

In a large bowl, beat butter and peanut butter until smooth using electric mixer. Add
sugar and continue mixing until smooth, about 4 minutes. Add the eggs, one at a
time, mixing thoroughly after each addition. Stir in the vanilla and gradually add
the flour to the peanut butter mixture.

Pour batter into prepared pan and bake for 1 hour and 20 minutes. Allow cake to cool.

In a medium bowl, combine frosting ingredients until smooth. Frost cake.

Makes 12 servings

Preheat oven to 350 degrees. Grease a Bundt pan.

In a large bowl, prepare the cake following the box directions, adding the peanut
butter and malted milk powder or malted milk candies to the mix; stir well.

Bake according to the box directions, using Bundt pan instructions. When cake has
cooled, sprinkle the powdered sugar over top and sides of the cake.

Makes 8 servings

Preheat oven to 350 degrees.

Bake the cake in 2 round pans according to box directions. When cool, cut the cakes
in half horizontally. Spread the jam on top of 3 layers, but not the top layer.
Stack and create a 4-layer cake.

In a small saucepan, combine the peanut butter chips and milk, melting and stirring
over medium-low heat until smooth. Remove from heat and combine this mixture with
the frosting in a large bowl. Beat until thoroughly combined. Spread this icing over
the top and sides of the cake.

Makes 6 servings

Preheat oven to 350 degrees.

In a large bowl, beat the peanut butter, cream cheese, and eggs together. When all
lumps are gone, add the sugar and vanilla. Mix well. Pour into the graham cracker
crust and bake for 30 minutes.

While cheesecake is baking, combine the topping ingredients in a medium bowl and set
aside. Spread the topping over the cheesecake while still warm. Turn the oven
temperature to 400 degrees and return the cheesecake to the oven for 5 additional
minutes. Cool completely, then refrigerate.

Makes 4 servings

Preheat oven to 400 degrees and grease 4 custard or soufflé cups. Place on a baking
sheet with sides.

Stir the chocolate and butter together in a small saucepan over low heat until
smooth. Remove from heat and allow to cool 10 minutes. Stir occasionally.

Using an electric mixer, beat the eggs plus egg yolks, sugar, vanilla, peanut butter,
and salt in a medium bowl. When a thick “ribbon” cascades from the mixer, about 5 to
6 minutes, you can then fold in the flour. Stir to incorporate. Gently fold in the
chocolate mixture.

Spoon the batter into the prepared custard cups and bake for 15 minutes. The top of
each cake will be soft and dry, while the interior will be moist. When you spoon
into this beauty, the “lava” will ooze out.

Makes 8 servings

Prepare the cake mix following box instructions using a 9 x 13-inch pan.

While the cake is still warm, poke holes throughout the top of the cake using a
plastic straw or skewer. Pour the condensed milk into these holes.

Combine the peanut butter and frosting in a medium microwave-safe bowl and microwave
until warm. Pour this combination all over the top and sides of the cake.
Refrigerate overnight before serving.

Makes 6 servings

Preheat oven to 350 degrees.

Bake the pie crust according to directions on label. Allow to cool while processing
the remaining ingredients.

Combine the peanut butter, eggs, Bisquick, sugars, and corn syrup in a blender and
process until smooth, about 2 minutes. Add the vanilla, cinnamon, and salt and
process for an additional 10 to 15 seconds.

Sprinkle the peanuts into the bottom of the baked pie shell and pour the liquid
mixture over the entire pie. Bake for 45 to 55 minutes.

When pie has cooled, spread the whipped topping over the pie.

Makes 6 servings

Using an electric mixer, beat the peanut butter, cream cheese, sugar, butter, and
vanilla together in a large bowl. Pour mixture into the graham cracker crust. Chill
overnight.

The next day, use a spatula to gently cover the top of the pie with the whipped
topping. Warm the caramel topping in a microwave, stirring at 15-second intervals
until pourable. Be careful not to burn. Swirl or drip the warmed caramel on top of
the whipped topping before serving.

Makes 6 servings

Bake the pie shell according to the package directions. Set aside.

Prepare the pudding with the milk following package directions in a large bowl. Add
the remaining ingredients to the pudding. Blend well and pour into the baked pie
shell. Chill before serving.

Makes 6 to 8 servings

In a medium microwave-safe bowl, melt vegan chocolate chips in microwave.

In a food processor or blender, add the melted chocolate, tofu, peanut butter, and
soy milk. Blend until smooth. Stir in the chopped nuts. Pour into graham cracker
crust. Refrigerate 2 to 3 hours.