Peanut Butter Munchies Recipe 445 Food

CHOCOLATE-PEANUT BUTTER MUNCHIES

Steps:

• Cover 2 cookie sheets with waxed paper. In very large bowl, mix cereal and pretzels.
• In medium microwavable bowl, microwave butter, peanut butter and chocolate chips uncovered on High 45 seconds. Stir; microwave 15 to 45 seconds longer or until mixture can be stirred smooth. Immediately pour over cereal mixture, stirring until evenly coated. Spread mixture evenly on cookie sheets. Refrigerate uncovered about 20 minutes or until set.
• Break into bite-size pieces. Divide mixture evenly into 2 resealable 1-gallon food-storage plastic bags. Add 1/2 cup powdered sugar to each bag. Seal and shake each bag until well coated. Add 1/2 cup candies to each bag. Seal and gently shake each bag to mix. Store in sealed bags in refrigerator up to 4 weeks.

PEANUT BUTTER MUNCHIES

Steps:

• Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
• In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
• For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
• On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
• Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
• Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

PEANUT BUTTER MUNCHIES

Steps:

• Preheat oven to 350 degree F.
• In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
• In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined.
• Add egg, milk, and vanilla; beat well.
• Beat in as much of the dry ingredients as you can with mixer.
• Stir in remaining dry ingredients by hand with a wooden spoon.
• Form chocolate dough into 32 balls about 1-1/4 inches in diameter.
• Set aside.
• For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth.
• Shape mixture into 32 ( 3/4-inch) balls.
• On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball.
• Shape the chocolate dough over the peanut butter filling, completely covering the filling.
• Roll dough into a ball.
• Repeat with the remaining chocolate dough and peanut butter filling balls.
• Place balls 2 inches apart on an ungreased cookie sheet.
• Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
• Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked.
• Let cookies stand for 1 minute.
• Transfer cookies to wire racks; cool.

PEANUT BUTTER MUNCHIES

Steps:

• 1. Prepare an 8 or 9" square baking dish with food release spray.
• 2. Place butter and peanut butter in a heavy 3qt. saucepan. Stir frequently over low heat until melted and smooth. (about a minute)
• 3. Add marshmallows, cover, and cook, stirring occasionally, until marshmallows melt. (about 5 min.) Remove from heat.
• 4. Stir in cereal and raisins. If you're using them, add the chocolate chips.
• 5. Spread mixture evenly in baking dish. Press lightly. Cool at room temp. Cut into 16 squares.
• 6. NOTES: 1) May sub 2 1/2 cups of granola for the Rice Krispies. 2) May sub butterscotch chips for chocolate. 3) May sub any favorite dried fruit, diced, for raisins. 4) May sub other nut butter for peanut butter, or use honey instead of nut butter.

NUTTY BUTTER MUNCHIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in nuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool.

NO-BAKE EASY CORN FLAKE CRUNCHIES

Steps:

• Heat sugar and corn syrup in large saucepan until mixture reaches a boil.
• Remove from heat.
• Mix in peanut butter and vanilla; combine well.
• Stir in corn flakes and desired add-ins.
• Shape into small mounds (about 1 inch) on waxed paper to cool.