Time 45m Yield 36 (2 1/8-by-1 1/2-inch) bars Number Of Ingredients 6 Steps:
Grease a 13-by-9-inch baking dish with butter. Melt the butter in a medium saucepan over low heat. Stir in the peanut butter until smooth. Add the sugar, then the graham cracker crumbs, and stir well to blend. Press the mixture over the bottom of the prepared baking dish. Melt the butterscotch chips and chocolate chips in separate bowls in the microwave on high in 30-second increments, stirring each time, until the mixtures are melted and smooth, about 2 1/2 minutes total. Pour the melted chocolate over the crust and spread evenly. Dollop the melted butterscotch evenly over the chocolate and drag a butter knife or skewer through it to make a marbled effect. Refrigerate until the topping has set, 20 minutes. Slice into bars and store at room temperature.
Time 10m Yield 1 9 x 13 inch pan, 36 serving(s) Number Of Ingredients 5 Steps:
Take the 1 package of graham crackers and break them up. Put in blender until it makes a powder consistency. Mix in powdered sugar. Add the melted butter and peanut butter. Mix and press into a lightly buttered 9 x 13 inch pan. Melt the chocolate chips in the microwave and spread on top of peanut butter mixture. Refrigerate until chocolate hardens. To cut into pieces, let it sit at room temperature for a little while (it makes it easier to cut). NOTE: Make sure you really blend the graham crackers as you don�t want huge chunks in it. One pan makes a lot if you are cutting into little squares. I also bought the mini cupcake tins to serve them inches.
Time 4h28m Yield 8 servings Number Of Ingredients 14 Steps:
1 (9-inch) baked chocolate cookie pie crust Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving. Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners’ sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes. In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners’ sugar and vanilla extract. Continue to whip until stiff peaks form. Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours. If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts.
Time 25m Yield 30 Cookies, 30 serving(s) Number Of Ingredients 9 Steps:
Preheat oven at 325°. Mix all dry ingredients together in a bowl; set aside. In a large mixing bowl, combine eggs and milk together, then add Crisco and peanut butter and blend well. Now add the dry ingredients and mix together. Batter will be stiff. Drop by teaspoonfuls onto greased cookie sheet making sure to leave baking space between cookies. Dip a fork into water and press into dough to form a criss-cross pattern onto the top of cookie. Bake for 10-12 minutes at 325°. Remove from cookie sheet and allow to cool on waxed paper.
More about “ginas peanut butter incredibles recipes”
Time 15m Yield 40 Number Of Ingredients 5 Steps:
In a large bowl, mix together the peanut butter, bran cereal, powdered milk, raisins and honey using your hands or a wooden spoon. Roll dough into walnut sized balls. Refrigerate until serving.
