Peanut Butter Sweets (5 page)

Makes 12 S'mores

Preheat broiler.

Smear peanut butter on a cracker, place a marshmallow on top, and place on a baking
sheet. Broil until marshmallow turns charred, runny, and oh so gooey! Check oven
after 1 minute and watch carefully until marshmallows are just how you like them.

Makes 2 cups

Using a hand mixer, beat the cream cheese, sugars, and peanut butter until
well-blended. Spoon onto plastic wrap, pull up all 4 corners, and twist into shape
of a ball. Wrap in plastic wrap and freeze for 1-1/2 hours.

Remove from freezer and press peanut butter chips into exterior of the ball. Cover
and freeze 2 more hours before serving. Let stand at room temperature for about 15
minutes before serving.

Serve with crackers, small party biscuits, or fresh fruits.

Makes 4 servings

Preheat oven to 375 degrees.

Core the apples and remove and discard the center leaving a hollow section but with
much of the meat of the apple still intact. Take care not to core through the
bottom.

In a small bowl, mix the peanut butter with cinnamon and nutmeg and stuff into the
apples. Leave enough room at the top of each apple to place a good amount of the Red
Hots.

Pour water in bottom of a loaf pan and add butter. Stand the apples upright in the
pan and bake for 30 minutes. The aroma alone will make you do a happy autumn dance!

Makes about 12 (3-inch) patties

In a medium saucepan, combine the sugar, corn syrup, evaporated milk, and raw
peanuts. Cook over medium heat at a slow boil, 235 to 240 degrees on a candy
thermometer, for at least 45 minutes. Stir continuously. The consistency is correct
when a drop of the cooked mixture forms into a ball when dropped into a bowl of cold
water, or hard-ball stage.

After hard-ball stage has been reached, stir in the butter, peanut butter, vanilla,
and 3 to 4 drops red food coloring. Incorporate well. Spoon patties on parchment or
waxed paper to cool.

Makes 24 pieces

Bring sugar and evaporated milk to a full boil in a large saucepan. Stir constantly
for exactly 6 minutes. Remove from heat and add margarine, chocolate chips, peanut
butter, and pecans. Stir until thoroughly combined.

Pour into an 8 x 8-inch pan and refrigerate for at least 6 hours.

Makes 12 to 16 pieces

In a large saucepan, combine both sugars with the milk. Boil for 3 to 4 minutes over
medium heat. Add the peanut butter, marshmallow cream, and vanilla. Beat together
until combined and smooth. Pour into a greased 9 x 9-inch pan. Allow to cool before
cutting.

Makes approximately 20 pieces

In a large microwave-safe bowl, microwave the white chocolate for about 5 minutes on
a medium setting. Stir after each 1 minute of cooking to prevent scorching.

Add the peanut butter and stir until smooth, about 1 minute. Add the peppermint
flavoring, if using. Spread in a 9 x 9-inch pan.

In a medium microwave-safe bowl, microwave the mint chips for about 2 minutes. Stir
after 1 minute of cooking. Drizzle over the white chocolate mixture. Cool then cut
into squares.

Makes approximately 30 pieces

In a large bowl, blend peanut butter and butter until smooth. Add the powdered sugar
and graham cracker crumbs and mix well. Press into a greased 9 x 13-inch pan; set
aside.

Melt the butterscotch chips in a medium saucepan over medium heat. Stir often to
prevent scorching. When completely melted, quickly spread over the peanut butter
mixture.

Chill for at least 1 hour before cutting into small squares.

Makes 24 to 30 pinwheels

Reserve about 1/4 cup of the powdered sugar to “flour” the dough roll to prevent it
from sticking to your counter top or candy prep board.

Mix remainder of sugar, butter, and vanilla in a large bowl. Add milk in the smallest
of increments, a few drops at a time. Be very careful to not use more milk than
needed in order to mix these ingredients. This should resemble a dry loaf similar to
bread dough. If too much milk is used, the mixture cannot be rolled out.

When ingredients are thoroughly mixed, sprinkle the reserved powdered sugar on your
prep area. Use a rolling pin to roll the loaf into the shape of a flat pie crust,
about 1/4-inch thick.

Once the dough has been rolled to resemble a flat crust, use a table knife to
generously cover the flat dough with the peanut butter. Roll the dough into a log
shape, similar to a miniature jelly roll.

Cut into small pieces, 1/3- to 1/2-inch thick. The final result will be pieces that
look like pretty pinwheels.

Makes approximately 12 pieces

Combine the peanut butter, sugar, cream of tartar, sour cream, corn syrup, and salt
together in a medium saucepan. Cook on medium-low heat until a soft ball begins to
form, or soft-ball stage. The correct stage has been reached when a drop of the
mixture forms into a soft ball that slightly flattens when placed in a bowl of cold
water.

Continue cooking for 5 minutes, stirring continuously so the mixture doesn't stick to
the pan.

Remove from the heat. Add the butter and vanilla and stir well. Cool slightly and
fold in the walnuts. Drop by teaspoonful onto wax paper and allow to set before
eating.

Makes approximately 2 pounds

In a large saucepan, heat the sugar, corn syrup, and water until boiling. Add the
peanut butter and butter and stir continuously for 2 to 3 minutes. Add the peanuts
and stir constantly until it reaches a hard-ball stage. The correct stage has been
reached when a drop of the mixture forms into a ball when placed in a bowl of cold
water.

Remove from the heat and quickly stir in the baking soda. Pour over a large baking
sheet. Using forks at opposite ends, begin pulling the mixture and lifting it up
from the pan. Loosen as soon as possible and break into pieces.

Makes approximately 24 candies

Heat peanut butter, chocolate chips, and maple syrup in large saucepan until just
melted. Fold in pecans and peppermint extract. Cook on medium-low for about 5
minutes.

Transfer to a medium bowl and refrigerate mixture for at least 2 hours. After
chilling, roll into bite-size balls.