Yield 10 cups Number Of Ingredients 8 Steps:
Line 2 baking sheets with waxed paper; set aside. Combine cereal and pretzels in large bowl; set aside. Combine butter, peanut butter and chocolate chips in bowl. Microwave 45 seconds; stir. Continue microwaving 15-45 secondsuntil butter and chocolate are melted. Stir until smooth. Immediately pour chocolate mixture over cereal in bowl; stir until well coated. Spread mixture evenly into single layer on prepared baking sheets. Refrigerate 20 minutes to set. Break mixture into bite-sized pieces; place half of mixture into each plastic food bag. Pour 1/2 cup powdered sugar into each bag; seal bags. Shake bags until mixture is well coated. Place 1/2 cup chocolate pieces in each bag. Seal bags; carefully shake to distribute chocolate pieces. Store in sealed bags or container with tight-fitting lid in refrigerator up to 4 weeks.
Time 48m Number Of Ingredients 13 Steps:
Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar. Bake cookies in preheated oven for 8 minutes or until they’re just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.
Time 56m Yield 32 cookies Number Of Ingredients 13 Steps:
Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside. For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth. Shape mixture into 32 ( 3/4-inch) balls. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar. Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool.
Time 35m Yield about 8 dozen. Number Of Ingredients 12 Steps:
Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in nuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool.
Time 2h39m Yield 72 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine 1 1/2 cup white sugar, shortening, peanut butter, and brown sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time. Mix flour, baking soda, baking powder, and salt together in a bowl. Stir gradually into the creamed shortening mixture until dough is combined. Chill dough until firm, about 2 hours. Pour remaining white sugar into a shallow bowl. Scoop up a portion of dough with a tablespoon. Press a chocolate-covered caramel into the center; cover up with dough and roll into a ball. Roll dough balls in sugar. Arrange on ungreased baking sheets. Bake in the preheated oven until edges are firm and lightly golden, 9 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.
Time 35m Yield 20 Number Of Ingredients 7 Steps:
Cover 2 cookie sheets with waxed paper. In very large bowl, mix cereal and pretzels. In medium microwavable bowl, microwave butter, peanut butter and chocolate chips uncovered on High 45 seconds. Stir; microwave 15 to 45 seconds longer or until mixture can be stirred smooth. Immediately pour over cereal mixture, stirring until evenly coated. Spread mixture evenly on cookie sheets. Refrigerate uncovered about 20 minutes or until set. Break into bite-size pieces. Divide mixture evenly into 2 resealable 1-gallon food-storage plastic bags. Add 1/2 cup powdered sugar to each bag. Seal and shake each bag until well coated. Add 1/2 cup candies to each bag. Seal and gently shake each bag to mix. Store in sealed bags in refrigerator up to 4 weeks.
More about “peanut butter munchies recipe 445”
Time 15m Yield 12 Number Of Ingredients 6 Steps:
Combine sugar, peanut butter, and margarine in a large bowl; beat until creamy. Mix in chocolate drink mix and milk until blended. Mix in flour until dough comes together and is no longer sticky. Roll dough into balls; transfer to a large plate lined with waxed paper. Store in the refrigerator.
