Chocolate Peanut Supreme

Provided by Carol Myers

1/2 cup chunky peanut butter
1/3 cup butter or margarine
1 1/2 cup graham cracker crumbs (about 24 graham cracker squares)
1 5.9 ounce instant chocolate pudding mix
3 cups cold milk
1 12 ounce container frozen whipped topping (thawed)
1 cup peanuts, chopped

In a bowl, combine peanut butter and butter.  Stir in cracker crumbs and sugar;  mix well.  Press into a greased 13x9" pan.  Prepare pudding mix with milk and spoon over crust.  Spread with whipped topping, and sprinkle with peanuts.  Cover and refrigerate for at least one hour.

Chocolate Chip Cookies

Provided by Joyce Goodhart

1 stick butter (1/2 cup)
1/2 cup butter flavored Crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
12 ounce package chocolate chips (2 cups)

Heat oven to 375 degrees.  In a large bowl, beat butter, shortening, peanut butter, sugar, brown sugar, and eggs until well blended.  Put flour, baking soda, baking powder, and salt into sifter.  Sift into butter mixture.  Beat until well blended.  Stir in chocolate chips.  Bake 8-10 minutes.

Peanut Butter Temptations

Provided by Jena Root

1/2 cup butter
1/2 cup peanut butter
1 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla

Cream all above ingredients thoroughly and add dry ingredients:

1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp salt

Roll into 1" balls.  Press into well greased 1 1/2" muffin tins.  Bake at 350 degrees for 12 minutes.  Remove from oven and press miniature peanut butter cup into each cookie.  Cool thoroughly in pan before removing

Chewy Peanut Butter Bars

Provided by Jena Root

1/3 cup shortening
1/2 cup peanut butter
1/4 cup brown sugar
1 cup granulated sugar
1 tsp vanilla
2 eggs
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 3 1/2 ounce can of coconut

Cream shortening, peanut butter, and sugars.  Add vanilla and eggs.  Beat well.  Mix in flour, salt, and baking powder.  Beat until well blended.  Stir in the coconut.  Spread into a greased and floured 13x9" pan.  Bake at 350 degrees for 25 minutes until golden brown.  Cool thoroughly.  Cut into bars and roll in 10x sugar.

Peanut Butter Truffles

Provided by Linda George

1 12 ounce package (2 cups) peanut butter chips
1 14 ounce can sweetened condensed milk (Do not use evaporated milk)
1 3 ounce package cream cheese, softened
1 cup finely chopped or ground nuts
1/4 - 1/2 cup sifted 10x sugar

Melt peanut butter chips with sweetened condensed milk in heavy saucepan over very low heat, stirring constantly.  Remove from heat.  Blend with cream cheese in a small mixing bowl, beating until smooth.  Stir in nuts.  Chill until firm enough to handle, about 2 hours.  Shape into 1" balls.  Roll in 10x sugar until well covered.  Chill until firm.  Store in refrigerator.  Re-roll in 10x sugar before serving.