• 2 cups powdered sugar
• 1 cup butter or margarine — softened
• 1 cup peanut butter
• 1 teaspoon vanilla
• 2 3/4 cups graham cracker crumbs
• 1 cup chopped peanuts
• 1 (12 ounce) package semisweet chocolate chips (2 cups)
• 1/4 cup peanut butter

Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in graham cracker crumbs and peanuts (mixture will be stiff). Press in pan.

Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth. Spread over bars. Refrigerate about 1 hour or until chocolate is firm. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm.
Store covered in refrigerator.

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• 1 3/4 cup flour
• 1/2 cup shortening
• 1 tsp. baking soda
• 1/2 cup peanut butter
• 1/2 tsp. salt
• 1 egg
• 1/2 cup sugar
• 1 tsp vanilla
• 1/2 cup firm packed brown sugar
• 2 Tbsp. milk
• chocolate kisses

Cream together shortening, sugars, and peanut butter.
Add egg, milk, and vanilla. Sift together flour, baking soda, and salt and gradually add to
creamed mixture.
Blend at low speed until well mixed.
Shape dough into balls by teaspoonfuls and rill in sugar.
Bake at 375 F for 10-12 minutes. Remove from oven.
Immediately top each cookie with a kiss, pressing down firmly so cookie cracks around the edges.
Carefully remove to rack to cool.

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• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup shortening
• 1/2 cup peanut butter
• 1 egg
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup red raspberry jam
• Vanilla Drizzle — (recipe follows)

VANILLA DRIZZLE

• 2 tablespoons butter or margarine
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 3 teaspoons hot water (3 to 4 teaspoons)

Heat oven to 350º. Beat sugars, shortening, peanut butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.

Reserve 1 cup dough. Press remaining dough in ungreased rectangular pan, 13 × 9 × 2 inches. Spread with jam. Crumble reserved dough and sprinkle over jam; gently press into jam. Bake 20 to 25 minutes or until golden brown. Cool completely. Drizzle with Vanilla Drizzle. Cut into 8 rows by 4 rows.

VANILLA DRIZZLE:

Melt butter in 1-quart saucepan over low heat; remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, 1 teaspoon at a time, until smooth and thin enough to drizzle.

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• Peanut Butter Cookies — (see peanut butter cookie recipe)
• 2 cups ice cream (any flavor) — slightly softened
• Assorted candies or chopped dry-roasted
• peanuts, if desired

Prepare and bake Peanut Butter Cookies; cool completely. For each sandwich, press 1 rounded tablespoon ice cream between the bottoms of 2 cookies. Roll edge of sandwich cookie in candies. Place in rectangular pan.

Freeze uncovered about 1 hour or until firm. Wrap each sandwich cookie in plastic wrap. Store in freezer in plastic freezer bag.

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• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1/2 cup butter or margarine — softened
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 cups chopped unsalted dry-roasted peanuts

Heat oven to 375º. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

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