Peanut Butter Graham Cookies Food

PEANUT BUTTER GRAHAM BARS

Steps:

• Line the bottom of a greased 11x7-in. dish with half of the graham crackers; set aside. In a 2-qt. microwave-safe bowl, combine the crumbs, sugars, butter and milk. Microwave, uncovered, on high for 45 seconds; stir. Microwave on high 1-1/2 to 2 minutes longer. Immediately pour half over crackers in prepared pan. Top with the remaining graham crackers; spread with remaining sugar mixture., In a small microwave-safe bowl, heat chocolate chips and peanut butter, uncovered, on high for 30-45 seconds or until chips are melted. Stir until smooth and blended. Spread evenly over bars. Cover and refrigerate for 1-1/2 hours before cutting.

CHOCOLATE PEANUT BUTTER GRAHAMS

Steps:

• 1. Spread a rounded teaspoonful of peanut butter on one side of the graham crackers. Top with remaining crackers.
• 2. In a large heavy saucepan over low heat melt the candy coating (I get melting chocolate in the bulk dept of Win Co store here in Vancouver,WA.) Melt the candy coating until it has melted and smooth. Dip the cookies in coating to completely cover. Allow excess to drip off. ( I use the tines of a fork to do this. Bring covered cookies up with the fork and let it drip inside the pan for a few seconds to drip off.
• 3. Place on waxed paper lined baking sheets. Let stand until firm. Store in an air tight container in a cool dry place.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

PEANUT BUTTER GRAHAM COOKIES

Steps:

• In a large bowl, combine peanut butter, graham cracker crumbs, confectioners' sugar, and corn syrup.
• Mix until smooth.
• Shape into 1-inch balls.
• Place on waxed paper-lined cookie sheets.
• Drizzle melted chocolate over balls or roll in colored sprinkles.
• Store covered in refrigerator.

PEANUT BUTTER BALLS WITH GRAHAM CRACKERS

Steps:

• Line cookie sheet with parchment paper or wax paper. In a large bowl, cream together peanut butter, butter, and powdered sugar.
• Stir in graham cracker crumbs and mix until well combined and smooth. Shape into balls, about 1 inch in diameter place on a cookie sheet, and chill for at least 30 minutes.
• In a large microwave-safe bowl, add chocolate chips and shortening. Heat for 1 minute and stir, then continue heating for 20-30 seconds and stirring after each interval until chocolate is almost melted. Stir until completely smooth.
• Dip balls into chocolate with a fork and place on a cookie sheet until firm. Store in an airtight container in the refrigerator.

PEANUT BUTTER/GRAHAM DOG BISCUITS

Steps:

• Using mixer with a dough hook, add all ingredients EXCEPT flour, mixing well Add flour gradually until dough is stiff enough to handle and roll into small balls.
• Place lower oven rack ABOVE middle rack Preheat oven to 300 f place balls onto one large cookie sheet and flatten slightly with bottom of glass or finger.
• Place on top rack.
• Bake for 90 minutes, turning biscuits over half way through.
• lower temperature to 225 f and bake for another 45 min.
• approx.
• test occasionally.
• test for doneness by taking one out, let cool, and break apart.
• It should be crisp and hard like milk bones.
• when done, remove from oven and let cool.
• store in air tight container.
• If you cannot get all biscuits on one cookie sheet,use two,and when you turn biscuits over, and return to oven alternate the racks you had the sheets on.