Peanut Butter Sweets (4 page)

Variation:
If you desire a hard topping,
make and chill the pie as directed. Melt 1 additional cup of chocolate chips and
pour over top of the pie. Refrigerate again for 2 to 3 more hours.

Makes 6 servings

Crush the Heath bars in their wrappers with a hammer or rolling pin. Discard wrappers
and add these bars to the crunchy peanut butter in a medium bowl. Blend well and set
aside.

In a large bowl using an electric mixer, whip the cream until very stiff, gradually
adding the sugar. Fold the vanilla into this mix. Blend the cream mixture into the
peanut butter mixture.

Pour into the graham cracker crust and refrigerate 6 or more hours.

Makes 6 servings

Preheat oven to 350 degrees.

In a large bowl, stir the peanut butter, sugar, cornmeal, and cocoa together until
well blended. In a medium bowl, combine the eggs, butter, corn syrup, and vanilla.
Beat well and add to the first mixture. Stir until smooth.

Pour mixture in the unbaked pie shell. Bake for 45 minutes or until the middle has
set.

Makes 6 servings

Bake the pie shell according to the package directions and set aside.

Prepare the whipped topping mix using 1 cup of the milk in a large bowl.

Add the remaining milk to the pudding mix and peanut butter in a separate large bowl.
Stir until a smooth consistency is reached.

Combine the whipped topping with the pudding mixture. Blend by using an electric
mixer on high speed for 2 minutes. Pour into the baked pie shell. Chill for at least
4 hours before serving.

Makes 48 poppers

In a large mixing bowl, cream the peanut butter and butter together. Add the corn
syrup, orange zest, vanilla, and salt. Mix well. Stir in all of the powdered sugar.
After blending completely, mix with your hands. Move this mixture to a board on your
countertop. Knead the mixture until it becomes cohesive.

Wrap in aluminum foil or plastic wrap and refrigerate. Chill for at least 4 hours, or
overnight.

Remove mixture from refrigerator. Wrap 1/2 to 1 teaspoon of the mixture around a
pecan or walnut half. Stuff a coated nut into each of the dates.

Makes 4 servings

Preheat oven to 375 degrees.

Spoon the apple pie filling in bottom of a 9 x 9-inch baking dish.

Combine all ingredients, except the nuts, into a blender and blend for 1 minute. Pour
blended ingredients over the top of the apple filling. Drop all the nuts on top of
the batter. Don't stir! The magic occurs without it. Bake for 30 minutes.

Makes 2-1/2 pints

In a large saucepan, combine half-and-half, powdered milk, and milk. Cook over low
heat until granules have dissolved. Add the peanut butter and sugar and continue
cooking until smooth, about 4 minutes. Add the vanilla and remove from heat.

Allow to cool before refrigerating until chilled. When completely cooled, add mixture
to an ice cream freezer and follow the directions for your freezer model.

Makes 12 to 16 turnovers

Preheat oven to 400 degrees.

In a medium bowl, combine peanut butter, peanut butter chips, and macadamia nuts. Set
aside.

Unroll the puff pastry on a floured surface and cut into 12 to 16 equal-size squares.
Place one teaspoon filling on each pastry piece. Fold on the diagonal to create a
triangle shape. Press any edges closed.

Brush the tops of each triangle with the egg. Place turnovers on a baking sheet and
bake for 15 minutes.

Makes 10 servings

Prepare a large bowl with nonstick cooking spray and line with plastic wrap; overlap
halfway on the outside of the bowl.

Remove Homemade Peanut Butter Ice Cream from freezer container or cut carton away
from purchased 2-pint containers. Cut the ice cream into rounds, 2-inches wide by
1-inch thick, using a metal cookie or biscuit cutter. Place these slices into the
bowl, covering the bottom and side, leaving room at the top. Fill in gaps with ice
cream using a spatula. Freeze for 30 minutes.

Soften the caramel ice cream. Stir to soften evenly and mix in chopped candy. Spoon
the caramel ice cream into the bowl and spread evenly. Sprinkle cookie crumbs over
the top and press down into the ice cream. Fold plastic wrap over the top to cover
and freeze overnight.

To prepare for serving: cut a paper plate to fit. Invert the bombe onto the paper
plate. Remove the bowl and plastic wrap. Smooth over any unsightly spots. Pour the
shell ice cream topping onto the bombe and spread it evenly with a spatula. Place on
a serving plate and return to freezer until time to serve. This can be stored for up
to 1 week.

Makes 36 cups

Preheat oven to 350 degrees. Refrigerate candy for about 30 minutes prior to making
recipe and unwrap before using. Prepare miniature muffin tins with nonstick cooking
spray.

Slice the cookie dough into quarters. Place a quarter slice of dough into each muffin
cup. Bake 8-10 minutes. Remove from oven and quickly push one candy deeply into each
individual muffin cup. Heat from the dough will allow the cookie to rise above the
candy.

Cool and then refrigerate for about 30 minutes before serving.

Makes 4 servings

Preheat oven to 300 degrees.

Blend the cream and cream cheese in a medium heavy saucepan over low heat. Add the
peanut butter and chocolate pieces and stir until melted. Take care not to scorch.

Remove mixture from the stove and allow to cool. Meanwhile, in a small bowl, beat the
egg yolks with salt until thickened, about 5 minutes. Blend this into the cooled
peanut butter mixture.

In a large bowl, beat the egg whites until soft peaks have formed. Gradually add the
sugar and continue beating until stiff peaks form. Fold whites, a small amount at a
time, into the peanut butter mixture.

Pour into an ungreased 1-quart soufflé dish and bake for 50 minutes. If preparing in
individual ramekins, increase oven temperature to 325 degrees and bake for 15
minutes. Serve immediately.

Makes 4 servings

Melt the peanut butter chips, peanut butter, and butter in a double boiler, stirring
continuously so mixture doesn't stick. Add the egg yolks to the mixture. Keep
stirring until completely incorporated. Reduce heat.

In a large bowl, beat the egg whites until they become stiff. Remove peanut butter
mixture from the stove. Fold egg whites into the cooked mixture. Pour into
individual serving parfait glasses or desert cups. Chill at least 4 hours before
serving.

Makes 4 servings

Peel bananas; set aside. Combine the peanut butter with honey in a small
microwave-safe bowl and microwave until warm, about 1 minute. Set aside.

Run skewer through each banana. Place peanut butter mixture on a plate and sprinkle
each individual topping on separate plates. Roll each banana in peanut butter
mixture then coat with favorite toppings from the individual plates.

Place on waxed paper to eat within an hour or freeze for serving later that day. This
treat is not intended to remain in freezer for more than 24 hours.

Makes 4 servings

Combine first 4 ingredients in a medium saucepan and cook on medium heat until sugar
dissolves. Remove from heat, stir in the peanut butter, and keep stirring until
smooth.

In 4 parfait or other tall glasses, alternate layers of ice cream and peanut butter
mixture. Repeat layers. Sprinkle peanuts on top.