Peanut Butter Munchies

Provided by Jena Root

No cooking:  Makes about 3 dozen

1 1/4 cups graham cracker crumbs
1 cup unsifted 10x sugar
1 cup creamy peanut butter
1/4 cup butter or margarine
1/2 cup chopped walnuts
Melted chocolate chips for coating if desired

Mix graham cracker crumbs, 10x sugar, peanut butter, and butter in a medium sized bowl, using a spoon.  Roll into small balls.  Roll in chopped nuts or coat with melted chocolate.  Refrigerate.

Peanut Butter Fudge Brownies

Provided by Dawn Huber (2000)

3 cups flour

2 tsp baking soda

1 tsp salt

2 tsp vanilla

1 cup peanut butter

2 cups sugar

1 tsp baking powder

2 tsp vinegar

2 cups water

3/4 cup oil

Sift dry ingredients.  Add water, vinegar, and vanilla. Mix.  Add peanut butter.  Mix.  Add oil last.  Bake at 350 degrees in two 9" square pans or one jelly roll pan for 30 to 35 minutes.  Frost with any fudge icing

Peanut Butter Brownies

Provided by Dawn Huber (1996)

3/4 cup butter or margarine
3/4 cup creamy peanut butter
1 3/4 cups sugar
2 tsp vanilla
4 eggs
1 1/4 cups flour
1/2 tsp baking powder
1/4 tsp milk
1/4 cup cocoa

Preheat oven to 350 degrees.    Grease 13x9" pan.  Melt butter, add peanut butter, and stur until peanut butter is melted.  Stir in sugar and vanilla.  Add eggs, beat well with a spoon.  Add flour, baking powder, and salt.  Beat well.  Remove 1 3/4 cups of batter, and stir cocoa into this part.  Spread chocolate batter into a prepared pan.  Spread remaining batter over the top.  Bake 30 minutes or until brownies just begin to pull away from the sides of the pan.  Cool completely in the pan on a wire rack.  Cut into bars.  Makes about 36 brownies.

Striped Chocolate Peanut Butter Pie

Provided by Joyce Goodhart

3/4 cup peanut butter
3 tbs butter or margarine
1 1/2 cup graham cracker crumbs
1 4 ounce package of vanilla pudding mix (not instant)
1 4 ounce container of Cool Whip
3 cups milk
1 4 ounce package of chocolate pudding mix (not instant)
1 tsp vanilla

Heat 1/2 cup peanut butter and the margarine until smooth.  Stir in crumbs and cool.  Press onto bottom and sides of a 9" pie plate.  Chill.  In 1 quart saucepan, combine vanilla pudding mix, and 1 1/2 cups milk.  Cook and stir to a full boil.  Stir in remaining peanut butter (1/4 cup).  Spoon into crust.  Chill.  Combine chocolate pudding mix and 1 1/2 cups milk.  Cook and stir to a full boil.  Stir in vanilla.  Spoon over peanut butter layer.  Chill.  Spread Cool Ship over top of pie.  Sprinkle with chopped peanuts and chocolate curls.

Chocolate Cake with Peanut Butter Frosting

Provided by Ruth Hammons

2 cups sugar
3 large eggs
1 1/4 cups oil
4 tsp vanilla
1 1/3 cups boiling water
1 cup unsweetened cocoa
1 1/3 tsp baking soda
1 1/3 tsp baking powder
2/3 tsp salt
2 2/3 cups unsifted all purpose flour

Grease 2 9" round cake pans.  In large bowl, beat sugar and eggs until creamy.  Blend in oil and vanilla, beat 2 minutes.  Combine boiling water and cocoa, add to egg mixture and blend thoroughly.  Stir in baking soda, baking powder, and salt.  Add flour and beat until thoroughly blended.  Pour into prepared pans and bake 25-30 minutes.  Remove from oven and let stand for 5 minutes in the pans.  Then, turn onto racks.  Cool completely before frosting.

Peanut Butter Frosting

1 pound of sifted 10x sugar
1/2 creamy style peanut butter
1/4 to 1/3 cup milk

Combine all ingredients, beating until smooth and creamy.  Add more milk if needed.

Chocolate Chip Peanut Butter Torte

Provided by Sara Mercer (friend and co-worker)

1 roll (16.5 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounce) cream cheese, softened
1/4 cup sugar
1 egg
1 cup semisweet chocolate chips, coarsely chopped
1 cup chopped honey-roasted peanuts
1 cup peanut butter chips
1/4 cup peanut butter

Heat oven to 350 degrees.  In ungreased 9-inch springform pan, break up cookie dough an press onto bottom of pan.  Bake for 15 minutes.  Cool 10 minutes.

Meanwhile, in medium bowl, beat cream cheese until light and fluffy.  Beat in sugar and egg until well blended.  Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts.  Pour over cooled crust.  Spread evenly.

In medium microwaveable bowl, heat peanut butter chips on high 1 minute, stirring twice, until melted and smooth.  Stir in peanut butter until smooth.  Drizzle over cream cheese mixture.  Sprinkle with remaining chocolate chips and peanuts.

Bake 30 to 40 minutes, until edge is set but center is still slightly jiggly.  Cool on cooling rack for 10 minutes.  Remove sides of springform pan and let cool for an additional hour.  Refrigerate until well chilled before serving.