Time 30m Yield 3 dozen. Number Of Ingredients 3 Steps:
Spread 1 tablespoon of peanut butter on 1 side of half of the graham crackers. Top with remaining crackers; refrigerate 15 minutes or until peanut butter is firm. , In a microwave, melt candy coating; stir until smooth. Dip cookies in coating to completely cover; allow excess to drip off. , Place on waxed paper-lined baking sheets; let stand until set. Store in an airtight container in a cool, dry place.
Time 1h25m Yield 24 Number Of Ingredients 9 Steps:
Cream butter, peanut butter, and sugars together in a bowl; beat in eggs. In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour. Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Time 15m Yield 20 bars. Number Of Ingredients 8 Steps:
Line the bottom of a greased 11x7-in. dish with half of the graham crackers; set aside. In a 2-qt. microwave-safe bowl, combine the crumbs, sugars, butter and milk. Microwave, uncovered, on high for 45 seconds; stir. Microwave on high 1-1/2 to 2 minutes longer. Immediately pour half over crackers in prepared pan. Top with the remaining graham crackers; spread with remaining sugar mixture., In a small microwave-safe bowl, heat chocolate chips and peanut butter, uncovered, on high for 30-45 seconds or until chips are melted. Stir until smooth and blended. Spread evenly over bars. Cover and refrigerate for 1-1/2 hours before cutting.
Time 1h30m Yield 18 Number Of Ingredients 6 Steps:
Grease (or line with cooking parchment paper) 13x9-inch (3-quart) baking dish. In large heavy-bottomed pan, heat butter, peanut butter and marshmallows over medium-low heat, stirring frequently, until mixture is melted and smooth. Remove from heat; stir in cereal and cookie crumbs. Dump mixture into baking dish; smooth it into an even layer. In medium microwavable bowl, microwave chocolate chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Drizzle over top of bars. Cover; place in fridge 1 hour. Cut into 6 rows by 3 rows. Store covered at room temperature or in the fridge.
Time 40m Yield 24 Number Of Ingredients 5 Steps:
Spray a 9x13 inch baking pan with nonstick spray; set aside. Melt the peanut butter, butter, and marshmallows in a saucepan over medium heat, stirring until smooth. Stir in the honey. Remove from heat; stir in the honey graham cereal. Press the mixture evenly into the prepared pan with a greased spatula. Allow to cool; cut into squares to serve.
Time 1h15m Yield 36 Number Of Ingredients 6 Steps:
Line cookie sheets with waxed paper or cooking parchment paper. Spray large bowl with cooking spray; place cereal, peanuts and cranberries in bowl. Spray medium microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute. Pour hot marshmallow mixture over cereal mixture; stir until cereal is well coated. Drop mixture by rounded tablespoonfuls onto waxed paper. If mixture becomes hard to scoop, reheat in microwave 1 minute. Cool completely, at least 1 hour. Store covered in airtight container at room temperature.
Yield 60 cookies Number Of Ingredients 6 Steps:
In a large bowl, combine peanut butter, graham cracker crumbs, confectioners’ sugar, and corn syrup. Mix until smooth. Shape into 1-inch balls. Place on waxed paper-lined cookie sheets. Drizzle melted chocolate over balls or roll in colored sprinkles. Store covered in refrigerator.
Time 2h10m Yield 30-35 serving(s) Number Of Ingredients 6 Steps:
In a bowl combine the peanut butter with confectioners sugar and graham crumbs until well combined. Add in the melted butter and mix thoroughly until combined (I find that using my hands for mixing works better than a spoon, if the mixture is not holding together add in a little more melted butter). Using hands shape into small balls (about 1-inch). Place the balls on a plate and refrigerate until completely cold (about 2 hours). After the balls have chilled I like to re-roll them again to make a perfect shaped ball but that is optional. In the microwave melt the chocolate with the shortening until smooth, removing once and stirring. Dip the COLD balls into the chocolate mixture to coat. Place on a baking sheet lined with parchment or waxed paper to set.
