Type what you have

Ingredients

• ✓ peanut
• semi-sweet chocolate chip
• peanut butter chip

Instructions

1. 1 Gather the ingredients.
2. 2 Place chocolate and peanut butter chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
3. 3 Stir peanuts into the chocolate and peanut butter mixture.
4. 4 Drop teaspoonfuls of mixture onto a waxed paper-lined baking sheet and refrigerate until firm, 30 to 45 minutes.

By Donna Farrand

Ingredients

• ✓ peanut
• almond bark
• semisweet chocolate chip

Instructions

1. 1 Cook almond bark in a slow cooker on High, uncovered and stirring occasionally, until mostly melted, 5 to 10 minutes. Reduce the heat to Low and stir in chocolate chips. Cook and stir until chips are melted and mixture is dark in color, 5 to 10 minutes.
2. 2 Turn off the heat and stir in peanuts. Drop a spoonful onto a piece of parchment paper to test consistency; it should be thick and chunky. If it's too loose and runny, stir in more chocolate chips and peanuts.
3. 3 Line several baking sheets with parchment paper. Use a melon baller to drop spoonfuls peanut mixture onto the prepared baking sheets. Let harden before serving, about 1 hour.

By Alexander Petrie

Ingredients

• ✓ peanut
• white chocolate
• semisweet chocolate chip
• sweet chocolate

Instructions

1. 1 Combine white chocolate, peanuts, chocolate chips, and German chocolate in a slow cooker.
2. 2 Cook on High for 1 hour, without stirring. Reduce heat to Low, stir, and cook for 1 more hour, stirring every 15 minutes.
3. 3 Drop spoonfuls of chocolate-peanut mixture onto waxed paper. Let cool until hardened, 30 to 45 minutes.

By mzcopper

Ingredients

• ✓ peanut
• apple
• milk chocolate candy
• semisweet chocolate

Instructions

1. 1 Gather the ingredients.
2. 2 Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem.
3. 3 Place roasted peanuts and candies on separate plates; set aside.
4. 4 Place chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from heat.
5. 5 Dip apples into melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples.
6. 6 Allow apples to set at room temperature until the chocolate is firm before serving, about 20 minutes.

By CANDYPEACHESCHIC

Ingredients

• ✓ peanut
• white candy coating
• sweet chocolate
• semi-sweet chocolate chip

Instructions

1. 1 Place the white candy coating, German sweet chocolate, chocolate chips, and peanuts into a slow cooker. Set the cooker to Low, cover, and gently heat the candy for 1 1/2 hours without stirring. After 1 1/2 hours, stir the mixture, and spoon out by teaspoons onto waxed paper. Allow to cool and set, about 45 minutes.

By GlassArtist

Ingredients

• ✓ peanut
• semisweet chocolate chip
• peanut butter chips
• chow mein noodle

Instructions

1. 1 Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.
2. 2 Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.
3. 3 Line a baking sheet with waxed paper. Drop mixture by rounded tablespoonfuls onto prepared sheet.
4. 4 Refrigerate until set, about 2 hours.

By Kasey

Ingredients

• ✓ peanut
• peanut butter chip
• butter
• sweetened condensed milk
• marshmallow

Instructions

1. 1 Pour 1/2 of peanuts into the bottom of a 9x13-inch baking dish.
2. 2 Melt peanut butter chips and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir in sweetened condensed milk and microwave until heated through, about 30 seconds more.
3. 3 Stir marshmallows into butter mixture until completely incorporated and melted. Pour marshmallow mixture over peanuts into the baking dish. Sprinkle remaining peanuts over the top, cover peanuts with a sheet of waxed paper and press down to fill the pan and create an even layer. Remove wax paper and cool completely before cutting into squares.

By SWC

Ingredients

• ✓ peanut
• ice cream sandwich
• whipped topping
• caramel ice cream topping

Instructions

1. 1 Cut 1 ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until the bottom is covered, alternating whole and half sandwiches.
2. 2 Spread with 1/2 of the whipped topping. Pour caramel on the top. Sprinkle with 3/4 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full.
3. 3 Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

By HOPEB

Ingredients

• ✓ peanut
• pretzel
• corn cereal squares
• candy-coated milk chocolate pieces
• white chocolate

Instructions

1. 1 Cover a large area of counter space with waxed paper and tape it down.
2. 2 Mix pretzels, corn cereal, peanuts, and candy-coated milk chocolate pieces together in a large bowl.
3. 3 Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4. 4 Pour melted white chocolate over pretzel mixture; stir to evenly coat.
5. 5 Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; let cool completely, at least 30 minutes.
6. 6 Break into pieces and store in an airtight container.

By inkmistress

Ingredients

• ✓ peanut
• butter
• sugar
• salt

Instructions

1. 1 Line a jelly roll pan with parchment paper.
2. 2 Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer.
3. 3 Refrigerate until brittle, at least 30 minutes. Separate from parchment and break into pieces.

By Jordan Patten

Ingredients

• ✓ peanut
• waxed paper
• butterscotch chip
• peanut butter
• chow mein noodle

Instructions

1. 1 Line a baking tray with waxed paper.
2. 2 Place butterscotch chips and peanut butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
3. 3 Stir noodles and peanuts into melted peanut butter mixture.
4. 4 Drop dough by forkfuls onto the prepared tray. Allow to cool at room temperature until set.

By Carole Zee

Ingredients

• ✓ peanut
• banana
• ice pop stick
• peanut butter
• semisweet baking chocolate

Instructions

1. 1 Insert 1 ice pop stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.
2. 2 Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Place the peanut butter-covered bananas back in the freezer for 30 to 45 minutes.
3. 3 Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4. 4 Dip each frozen banana in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll the dipped bananas in the chopped peanuts and place on the wax paper covered baking sheet; freeze until the chocolate is firm, about 1 to 2 hours.

By kelsey

Ingredients

• ✓ peanut
• whipped topping
• pineapple
• butterscotch pudding mix
• apple

Instructions

1. 1 Stir whipped topping, pineapple, and butterscotch pudding mix together in a large bowl until smooth.
2. 2 Fold apples and peanuts into pudding mixture until mixture is well combined.
3. 3 Refrigerate at least 30 minutes.

By jessikaleigh512

Ingredients

• ✓ peanut
• sweetened condensed milk
• peanut butter
• white chocolate
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Heat sweetened condensed milk and peanut butter in a heavy saucepan over medium heat, stirring constantly, until just bubbly.
3. 3 Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.
4. 4 Spread evenly into wax paper lined 8-or 9-inch square pan. Cool.
5. 5 Cover and chill for 2 hours or until firm.
6. 6 Turn fudge onto a cutting board; peel off paper. Cut into squares. Store leftovers covered in refrigerator.

By Allrecipes Member

Ingredients

• ✓ peanut
• semisweet chocolate chip
• butter
• sweetened condensed milk
• miniature marshmallow

Instructions

1. 1 Gather all ingredients.
2. 2 Line a 9x13-inch pan with waxed paper.
3. 3 Heat chocolate chips and butter in a microwave-safe bowl in 30-second increments, stirring occasionally, until melted and smooth. Stir in condensed milk.
4. 4 Mix peanuts and mini marshmallows together in a separate bowl.
5. 5 Gradually stir into chocolate mixture until incorporated.
6. 6 Pour into the prepared pan. Refrigerate until firm, about 2 hours.
7. 7 Cut into 24 squares. Enjoy!

By Sara

Ingredients

• ✓ peanut
• ✓ peanut
• margarine
• white sugar
• peanut butter
• corn syrup
• coconut
• vanilla ice cream
• candy-coated chocolate

Instructions

1. 1 Grease a 9-inch pie plate.
2. 2 Combine 1 ⅓ cups peanuts, butter, and sugar in a bowl until well mixed; press into the bottom and up the sides of the prepared pie plate. Cover and refrigerate for 15 minutes.
3. 3 Combine peanut butter and corn syrup in a large bowl; stir in coconut and 3 tablespoons peanuts and mix well. Stir in ice cream just until combined; spoon into crust and evenly smooth top.
4. 4 Cover and freeze until firm, 8 hours to overnight. Sprinkle with mini candy-coated chocolate pieces before serving.

By Debbie Rowe

Ingredients

• ✓ peanut
• sugar
• corn syrup
• butter
• vanilla extract
• baking soda

Instructions

1. 1 Grease a cookie sheet; set aside. Combine sugar and corn syrup in a 2-quart microwave-safe bowl.
2. 2 Microwave on high for 4 minutes, stirring halfway through cooking time. Stir in peanuts and microwave on high for 3 ½ minutes more. Stir in butter and vanilla: microwave for 1 ½ minutes.
3. 3 Stir in baking soda until light and foamy; immediately pour onto the prepared cookie sheet and spread thin. Cool completely. Break into pieces, and store in an airtight container.

By Joyce

Ingredients

• ✓ peanut
• egg white
• salt
• white sugar
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
2. 2 In a large glass or metal mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the vanilla and chocolate chips. Add peanuts if desired. Spoon onto the prepared cookie sheets.
3. 3 Place the cookies into the preheated oven, shut the door and turn off the oven immediately. Let cookies sit in the turned off oven for 5 to 6 hours or overnight.

By DOGIRL

Ingredients

• ✓ peanut
• heavy cream
• vanilla extract
• sweetened condensed milk
• peanut butter
• ice cream sandwich
• hot fudge topping

Instructions

1. 1 Beat cream and vanilla together in a large bowl with an electric mixer on medium speed until stiff peaks form; beat in sweetened condensed milk and peanut butter on low speed until smooth.
2. 2 Arrange ice cream sandwiches in a 9x13-inch baking dish to form a single layer; spread peanut butter mixture evenly over ice cream sandwich layer. Cover the dish with plastic wrap; freeze until firm, 4 to 6 hours.
3. 3 Cut into 12 squares. Spread hot fudge topping over top; sprinkle with peanuts. Serve immediately.

By Eagle brand

Ingredients

• ✓ peanut
• white sugar
• corn syrup
• evaporated milk
• butter
• vanilla extract
• red food coloring

Instructions

1. 1 In a saucepan over medium-low heat, combine the sugar, corn syrup, evaporated milk, and peanuts. Bring to a slow boil, and stir to blend once heated. Let boil until the mixture reaches a temperature of between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This may take up to 1 hour.
2. 2 Stir in the butter, vanilla and food coloring once the mixture has reached the proper temperature. Spoon out onto waxed paper or parchment paper to form patties. Cool until set.

By Alydia Friend

Ingredients

• ✓ peanut
• cooking spray
• sugar
• corn syrup
• butter
• baking soda
• vanilla extract

Instructions

1. 1 Grease a baking sheet and a wooden spoon with cooking spray.
2. 2 Mix sugar and corn syrup together in a microwaveable bowl safe for high temperatures.
3. 3 Heat sugar mixture in the microwave on high for 5 minutes.
4. 4 Stir peanuts and butter into sugar mixture. Heat in the microwave until mixture turns a caramel color, 3 to 4 minutes. Mix baking soda and vanilla into syrup until smooth and foam has dissipated.
5. 5 Spread candy onto the prepared baking sheet using the sprayed wooden spoon. Work quickly; candy hardens fast. Let stand until cool. Break into pieces to serve.

By Amy B

Ingredients

• ✓ peanut
• sugar
• corn syrup
• water
• salt
• butter
• baking soda

Instructions

1. 1 Measure out all ingredients before starting. Grease a large rimmed baking sheet; set aside.
2. 2 Combine sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan over medium heat.
3. 3 Stir until sugar is completely dissolved and the mixture comes to a boil, about 5 minutes.
4. 4 Stir in peanuts and set a candy thermometer in place. Continue cooking, stirring occasionally, until the temperature reaches 300 to 310 degrees F (150 to 155 degrees C). Don't be tempted to stir too much as this can make the brittle turn grainy.
5. 5 Remove from the heat. Quickly stir in butter and baking soda, then immediately pour mixture onto the prepared baking sheet. Quickly use 2 forks to lift and pull the mixture into a 12x14-inch rectangle. Let cool until completely firm, at least 30 minutes.
6. 6 Use a mallet to break peanut brittle into pieces.
7. 7 Enjoy!

By Amanda

Ingredients

• ✓ peanut
• oat cereal
• corn flake cereal
• brown sugar
• corn syrup
• butter
• peanut butter
• vanilla extract

Instructions

1. 1 Toss toasted oat cereal, cornflake cereal, and peanuts together in a large bowl.
2. 2 Combine brown sugar, corn syrup, and butter together in a saucepan; bring to a boil. Off heat, stir in peanut butter and vanilla extract until smooth.
3. 3 Pour peanut butter mixture over cereal mixture; stir to coat. Press coated cereal mixture into a 9x13-inch casserole dish. Refrigerate until set, at least 1 hour. Cut into squares.

By BBajema

Ingredients

• ✓ peanut
• cooking spray
• peanut butter
• corn syrup
• brown sugar
• butter
• crispy rice cereal
• chocolate chip

Instructions

1. 1 Coat an 8-inch square baking dish with cooking spray.
2. 2 Cook and stir peanut butter, corn syrup, brown sugar, and butter together in a large saucepan over medium-low heat until boiling. Fold in crispy rice cereal and peanuts; press into the prepared baking dish.
3. 3 Sprinkle chocolate chips evenly over top hot peanut butter mixture. Let chocolate chips melt; spread chocolate over top in an even layer.
4. 4 Refrigerate until peanut butter mixture hardens, about 1 hour.

By FourMs

Ingredients

• ✓ peanut
• chocolate sandwich cookie
• margarine
• vanilla ice cream
• confectioners' sugar
• evaporated milk
• semisweet chocolate chip
• margarine
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Crush all but 10 of the cookies. Combine crushed cookies in large bowl with 1/2 cup melted butter and peanuts.
3. 3 Press mixture into a 9x13-inch baking dish and freeze until cold.
4. 4 Spread softened ice cream over cold crust and freeze until set.
5. 5 Combine confectioners' sugar, evaporated milk, chocolate chips, 1/2 cup butter and vanilla in large saucepan and bring to a boil over medium heat. Boil for 7 minutes, stirring constantly.
6. 6 Remove from heat and cool completely; pour mixture over ice cream and freeze until set.

By Lisa Hiller

Ingredients

• ✓ peanut
• white sugar
• cocoa powder
• milk
• butter
• oat
• coconut
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Bring sugar, cocoa, milk, and butter to a boil in a saucepan. Remove from heat.
3. 3 Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.

By Dee

Ingredients

• ✓ peanut
• brown sugar
• shortening
• egg
• vanilla extract
• all-purpose flour
• salt
• baking soda

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2. 2 Beat brown sugar, shortening, eggs, and vanilla extract in a large bowl until light and fluffy, 3 to 4 minutes. Sift flour into a separate bowl; whisk in salt and baking soda. Stir flour mixture into brown sugar mixture; stir in peanuts.
3. 3 Drop dough by rounded teaspoons 2 inches apart onto the prepared baking sheets. Flatten dough with the bottom of a greased glass dipped in sugar.
4. 4 Bake in the preheated oven until golden brown, 8 to 10 minutes.

By Kathleen Dickerson

Ingredients

• ✓ peanut
• marshmallow
• pineapple chunk
• white sugar
• egg
• white vinegar
• flour
• whipped topping
• apple

Instructions

1. 1 Combine marshamallows and pineapple chunks in a medium bowl. Cover and refrigerate, 8 hours to overnight.
2. 2 Stir together reserved pineapple juice, sugar, beaten egg, vinegar, and flour in a small saucepan over medium-low heat. Cook and stir until sauce is thickened. Transfer to a second medium bowl; cover and refrigerate, 8 hours to overnight.
3. 3 Combine chilled marshmallow mixture and sauce in a large serving bowl. Stir in peanuts, whipped topping, and apples until well combined. Cover and refrigerate salad until serving time.

By Jeanne

Ingredients

• ✓ peanut
• graham cracker crumb
• white sugar
• butter
• cream cheese
• confectioners sugar
• banana
• pineapple
• whipped topping
• maraschino cherry

Instructions

1. 1 Combine graham cracker crumbs, white sugar, and melted butter in a large bowl; mix well. Press into a 9x13-inch cake pan; refrigerate until chilled, about 30 minutes.
2. 2 Beat together cream cheese and confectioners' sugar in the large bowl until smooth; spread over chilled graham cracker crust.
3. 3 Layer sliced bananas and crushed pineapple over cream cheese mixture; cover with whipped topping.
4. 4 Top with cherries and chopped nuts. Refrigerate for at least 1 hour and serve chilled.

By Tammy Livingston

Ingredients

• ✓ peanut
• evaporated milk
• chocolate chip
• butter
• confectioners' sugar
• vanilla extract
• chocolate sandwich cookie
• butter
• vanilla ice cream
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 Combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar in a saucepan over medium heat. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
3. 3 Mix crushed chocolate sandwich cookies and 1/2 cup melted butter in a large bowl until combined. Press onto the bottom of a 9x13 inch pan; freeze until firm.
4. 4 Spread softened ice cream over crust, then freeze until firm.
5. 5 Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.

By ROCHELE_99