Peanut Butter Swirl Brownies

Peanut Butter Swirl Brownies

• 2/3 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter or margarine — softened
• 2 tablespoons milk
• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup creamy peanut butter
• 1/3 cup peanut butter chips
• 1/3 cup baking cocoa
• 1/3 cup semisweet chocolate chips

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Beat sugars, butter, milk and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Divide batter in half (about 1 cup plus 2 tablespoons for each half). Stir peanut butter and peanut butter chips into one half. Stir cocoa and chocolate chips into remaining half.

Spoon chocolate batter into pan in 8 mounds in checkerboard pattern. Spoon peanut butter batter between mounds of chocolate batter. Gently swirl through batters with knife for marbled design.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into 4 rows by 4 rows.

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Peanut Butter and Jelly Bars

Peanut Butter and Jelly Bars

• 1 package French vanilla
• cake mix
• 1/2 cup butter or margarine — softened
• 1 egg
• 1 (12 ounce) jar strawberry jelly (about 1 cup)
• 1 (10 ounce) package peanut butter chips

Heat oven to 375º. Grease rectangular pan, 13 × 9 × 2 inches. Mix cake mix (dry), butter and egg in large bowl with spoon (mixture will be stiff). Press evenly in pan, flouring fingers if necessary.

Microwave jelly in microwavable bowl uncovered on Medium (50%) 1 minute. Spread evenly over mixture in pan to within 1/2 inch of edges. Sprinkle peanut butter chips over jelly.

Bake 25 to 30 minutes or until golden brown around edges. Cool completely. Cut into 8 rows by 4 rows. For easier cutting, use sharp or wet knife.

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Peanut Butter Hidden Middles

Peanut Butter Hidden Middles Recipe

• 1 (1 pound 1.5 ounce) pouch peanut butter cookie mix
• 1/3 cup vegetable oil
• 1 egg
• 36 miniature marshmallows
• 12 one-inch chocolate-covered peanut butter cup candies
• 12 chocolate-covered peanut-buttery candy balls (about 1/2 inch in diameter)
• Sugar

Heat oven to 375º. Empty cookie mix into large bowl. Break up lumps in mix with spoon. Stir in oil and egg until soft dough forms.

Divide dough into thirds. Shape one-third dough by tablespoonfuls around 3 miniature marshmallows. Shape one-third dough by tablespoonfuls around 1 peanut butter cup. Shape one-third dough by tablespoonfuls around 1 candy ball. Roll each ball in sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 7 to 9 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

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Peanut Butter Cookies

Peanut Butter Cookies Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup peanut butter
• 1/4 cup butter or margarine — softened
• 1/4 cup shortening
• 1 egg
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Granulated sugar

Preparation:
Heat oven to 375º. Beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.

Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten slightly in crisscross pattern with fork or potato masher dipped into granulated sugar. Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.

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Chocolate Peanut Butter No-Bake Cookies

Chocolate Peanut Butter No-Bake Cookie Ingredients:

• 1 (6 ounce) package semisweet chocolate chips (1 cup)
• 1/4 cup light corn syrup
• 1/4 cup peanut butter
• 2 tablespoons milk
• 1 teaspoon vanilla
• 2 cups quick-cooking oats
• 1 cup peanuts

Preparation:

Cover cookie sheet with waxed paper. Heat chocolate chips, corn syrup, peanut butter, milk and vanilla in 3-quart saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir in oats and peanuts until well coated.

Drop mixture by rounded tablespoonfuls onto waxed paper. Refrigerate uncovered about 1 hour or until firm. Store covered in refrigerator.

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