Peanut Butter Bars

From AllRecipes.com, submitted by Nancy.

Yield: 32 bars.

2 cups graham cracker crumbs
1 cup butter, melted
1 cup + 4 Tbs. peanut butter, divided
2 cups powdered sugar
1 1/2 cups semi-sweet chocolate chips

Use a food processor to pulse the graham crackers until fine.  Add the melted butter, 1 cup peanut butter, and powdered sugar.  Pulse until blended and smooth.

Press the peanut butter mixture into an ungreased 9x13 baking pan.

Melt the chocolate chips and remaining peanut butter in the microwave in 30 second increments until melted and smooth.  Pour over peanut butter layer and spread evenly.

Chill for 30 minutes or until set.  Remove to room temperature for at least 15 minutes before slicing into bars.

Notes:
- I read a suggestion to use all natural peanut butter, but I didn't try it because I have probably a three year supply of the regular stuff and didn't see a reason to go out and buy more!
- The recipe called for 1 1/2 cups butter, which I'm sure would have made the bars even creamier.
- The finer your crumbs, the smoother your peanut butter layer will be.  You don't have to use a food processor (you can do it all in a bowl or blender), but I recommend it.
- Each bar has about 200 calories in it, so devour wisely.

Double Peanut Butter Paisley Brownies

From Hershey's Made Simple, page 12.

Makes about 36 brownies.

1/2 cup (1 stick) butter or margarine, softened

1/4 creamy peanut butter

1 cup granulated sugar

1 cup packed light brown sugar

3 eggs

1 tsp. vanilla extract

2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 2/3 cups (10-ounce package) peanut butter chips

1/2 cup chocolate syrup (milk or dark)

Heat oven to 350F. Grease 9x13" baking pan.

Beat butter and peanut butter in a large bowl. Add granulated sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

Stir together flour, baking powder, and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter in prepared pan; spoon syrup over top. Carefully spread with remaining batter; swirl with metal spatula or knife for marbled effect.

Bake 35-40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares.

Notes:

- I use dark brown sugar--I prefer it over light.

- This recipe needs more chocolate. Next time I make it, I'm going to add chocolate chips along with the peanut butter chips.

- These keep very well if stored in an airtight container or ziplock bag.

Peanut Blossoms

From Carole Larsen

1 3/4 cup flour
1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1 package Hershey Kisses

Cream together shortening, peanut butter, and sugars.

Add egg and vanilla; beat well.  Add flour, baking soda, and salt; beat well.

Shape dough in 1" balls. Roll in sugar. Bake on greased cookie sheet @ 350 till cookies start to crack (8-10 minutes). Remove from oven.

Top each cookie with a Hershey Kiss, pressing down firmly. Return to oven. Bake 2-3 minutes.

Peanut Butter Cup Cookies

From Carole Larsen.

Yield: 4 dozen cookies

1 1/4 cups flour
1/2 cup (1 stick) butter or margarine
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
3/4 tsp. baking soda
1/2 tsp. vanilla
1/4 tsp. salt
48 miniature peanut butter cups (two 14-oz bags), papers removed

Beat butter and sugars until smooth and creamy.  Add egg and vanilla; mix until blended.  Add flour, baking soda, and salt; mix on low speed 1 minute.

Spoon 1-inch mounds of dough into ungreased 1 ½-inch muffin cups that measure ¾-inch deep. Bake 8-10 minutes @ 350, or until lightly browned.

Press 1 peanut butter cup into the center of each cookie until only the top shows. This should be done while cookies are hot.

Cool cookies 10 minutes after adding peanut butter cups, then remove cookies from to cooling racks by inserting the tip of a sharp knife into the edge. Cool completely.

Sizzling Chicken Skewers

Prep: 10 min. + marinating / Cook: 5-7 min.
Makes 4 servings, 3 skewers each.

1/3 c. hot water
1/4 c. teriyaki barbecue sauce
1/4 c. creamy peanut butter
1/4 c. soy sauce
1/4 c. chopped cilantro
2 T. honey Dijon mustard
1 lb. boneless skinless chicken breasts, cut into 12 thin strips

Mix all ingredients except chicken in medium bowl with a wire whisk.

Pour half the mixture into a large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1-2 hours to marinate.

Refrigerate remaining sauce for dipping.

Preheat grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion. Discard any remaining marinade in bag.

Grill 5-7 minutes or until chicken is cooked through. Serve with reserved dipping sauce.

Peanut Butter Cream-Topped Brownies

From Carole Larsen.

Brownies:
½ cup sugar
2 tablespoons butter or margarine
2 tablespoons water
1½ cups chocolate chips
2 eggs
½ teaspoon vanilla
2/3 cup flour
¼ teaspoon baking soda
¼ teaspoon salt

Combine sugar, butter, and water in a saucepan. Cook over low heat, stirring occasionally until it boils. Remove from heat.

Add chocolate chips. Stir until melted. Add eggs and vanilla. Beat with a spoon until smooth.

Combine flour, baking soda and salt. Stir into chocolate mixture until well blended.

Spread batter into a well-greased 9x9-inch pan. Bake at 325 degrees until brownies begin to pull away from sides of pan (about 25-30 minutes). Do not over bake! Cool completely.

Peanut Butter Cream:
¼ cup (½ stick) butter or margarine, softened
2/3 cup creamy peanut butter
1½ cups powdered sugar
3 to 4 tablespoons light cream or milk

Beat softened butter and peanut butter together until blended. Add sugar and cream alternately, beating till smooth and creamy. Spread over cooled brownies.

Drizzle Chocolate Glaze over Peanut Butter Cream. Refrigerate until Chocolate Glaze is set. Cut into bars. Store in refrigerator.

Chocolate Glaze:
2 tablespoons chocolate chips
2 to 3 teaspoons butter or margarine

Place chips and butter in small microwave-safe bowl. Microwave on high for 45 seconds.
Stir until chips are melted.