Type what you have

Ingredients

• ✓ peanut butter
• white confectioners' coating

Instructions

1. 1 Line an 8x8-inch baking dish with plastic wrap long enough to overhang the dish by several inches on each side.
2. 2 Place almond bark in a large glass microwave-safe bowl. Microwave on low power until melted, smooth, and creamy, about 5 minutes, stirring every 30 to 60 seconds. Stir in peanut butter until fudge is thoroughly combined. Spread into the prepared baking dish.
3. 3 Refrigerate until set, 1 to 2 hours. Lift fudge out of the pan using the overhanging plastic wrap as handles; slice into 48 squares with a pizza cutter.

By knaselsbabygirl

Ingredients

• ✓ peanut butter
• sucralose sweetener
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner.
2. 2 Mix peanut butter, sucralose, and eggs together in a bowl until thoroughly combined. Drop by spoonfuls onto the prepared baking sheet.
3. 3 Bake in the preheated oven until the centers appear dry, about 8 minutes.

By lobsteriffic

Ingredients

• ✓ peanut butter
• butter
• powdered sugar

Instructions

1. 1 Line a baking dish with parchment or waxed paper.
2. 2 Place peanut butter and butter in a microwave-safe bowl. Microwave at high power in 30-second intervals until melted and thoroughly combined, stirring after each interval. Cool mixture for 2 to 3 minutes.
3. 3 Stir in confectioners' sugar, ½ cup at a time, until well incorporated. Press mixture into the prepared dish; place in the refrigerator. Chill for at least 2 hours to overnight for a firmer fudge.

By BooBooBear

Ingredients

• ✓ peanut butter
• sugar
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy.
3. 3 Roll dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
4. 4 Flatten each with a fork, making a criss-cross pattern. Bake in the preheated oven until edges are firm, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
5. 5 Enjoy!

By heather

Ingredients

• ✓ peanut butter
• sugar
• egg

Instructions

1. 1 Gather the ingredients, preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Mix peanut butter, white sugar, and egg in a medium bowl until smooth.
3. 3 Roll mixture into 1-inch balls and place 1 inch apart on an ungreased baking sheet; flatten each with a fork, making a criss-cross pattern.
4. 4 Bake in the preheated oven until cookies are just barely brown on the bottoms, about 6 to 8 minutes. They can become too crumbly if they are overcooked. Cool on the baking sheets briefly before removing to a wire rack to cool completely.
5. 5 Serve and enjoy!

By Francie

Ingredients

• ✓ peanut butter
• sugar
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.

By Stephanie T

Ingredients

• ✓ peanut butter
• white baking chocolate
• dark chocolate

Instructions

1. 1 Line a 9x13-inch baking dish with plastic wrap.
2. 2 Melt white chocolate in the top of a double boiler over simmering water, frequently stirring and scraping down the sides of the boiler with a rubber spatula to avoid scorching.
3. 3 Place melted white chocolate in a large bowl and stir in peanut butter until well combined. Pour mixture into the prepared baking dish and smooth top with a spatula.
4. 4 Melt dark chocolate in the top of a double boiler over simmering water, frequently stirring and scraping down the sides of the boiler with a rubber spatula to avoid scorching. Drizzle melted dark chocolate over the white chocolate-peanut butter mixture in stripes. Use a butter knife to make a marble pattern.
5. 5 Allow candy to set until it begins to firm up but is not solidified, about 45 minutes. Cut into squares.

By willywonka

Ingredients

• ✓ peanut butter
• waxed paper
• cream cheese frosting

Instructions

1. 1 Gather the ingredients.
2. 2 Line an 8-inch square pan with waxed paper; set aside.
3. 3 Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in the microwave on high for 30 seconds. Stir mixture and heat again for 30 seconds; stir again until thoroughly blended.
4. 4 Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour before cutting into bite-sized squares.

By Jennifer Johnson

Ingredients

• ✓ peanut butter
• butterscotch chip
• cornflake cereal

Instructions

1. 1 In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.

By Cindy Becker

Ingredients

• ✓ peanut butter
• chocolate almond bark
• cracker
• candy sprinkle

Instructions

1. 1 Spread approximately 1 teaspoon peanut butter onto each cracker half. Press peanut butter sides together to form 40 peanut butter-filled sandwich cookies.
2. 2 Melt almond bark in the top of a double boiler over hot, but not boiling, water. Reduce heat and keep melted chocolate in top of double boiler over simmering water.
3. 3 Dip each sandwich cookie into the melted chocolate, allowing excess to drain back into pot.
4. 4 Place coated cookies onto waxed paper and immediately sprinkle with candy sprinkles so they adhere to the melted chocolate.
5. 5 Place cookies in the refrigerator until chocolate has set, about 15 minutes.

By Barb

Ingredients

• ✓ peanut butter
• sugar frosted corn flake cereal
• butterscotch chip

Instructions

1. 1 In sauce pan over low heat, melt butterscotch chips and peanut butter. Remove from heat and add frosted corn flake cereal.
2. 2 Drop onto wax paper lined cookie sheet and chill. Enjoy!

By Colleen J

Ingredients

• ✓ peanut butter
• milk
• banana pudding mix

Instructions

1. 1 Pour milk into a large bowl; whisk pudding mix into milk until dissolved, about 2 minutes. Set aside until nearly set, 4 to 5 minutes. Mash peanut butter into pudding, stirring to evenly distribute.
2. 2 Spoon mixture into popsicle molds, tapping the mold on a hard surface to allow any air bubbles to escape. Freeze 5 hours to overnight.

By John

Ingredients

• ✓ peanut butter
• natural sweetener
• egg
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
3. 3 Roll dough into 12 (1-inch) balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
4. 4 Bake in the preheated oven until edges are golden, 12 to 15 minutes.
5. 5 Cool for 1 minute before transferring to a wire rack to cool completely.

By Fioa

Ingredients

• ✓ peanut butter
• sugar
• egg
• baking soda

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a medium bowl, mix together the peanut butter, sugar, egg, and baking soda until well blended. Roll dough into 1 inch balls, and place on ungreased cookie sheets.
3. 3 Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set, before transferring to wire racks to cool completely.

By Vicki Douglas

Ingredients

• ✓ peanut butter
• butter
• confectioners' sugar
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Beat peanut butter and butter in a medium bowl until creamy and combined.
3. 3 Gradually blend in sugar; when the mixture thickens, begin incorporating milk, 1 tablespoon at a time, until frosting is thick and spreadable.
4. 4 Beat on high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula.
5. 5 Use it to frost a peanut butter cake, pipe it onto chocolate cupcakes, or spread it on cookies or brownies.

By NICKIE75

Ingredients

• ✓ peanut butter
• semi-sweet chocolate chip
• crispy rice cereal square
• confectioners sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Melt chocolate in a saucepan over low heat, stirring until smooth.
3. 3 Stir in peanut butter and mix until smooth.
4. 4 Remove from heat and add cereal. Stir until coated.
5. 5 Pour powdered sugar into large resealable plastic bag.
6. 6 Add cereal and shake until well coated.
7. 7 Store in an airtight container. Serve and enjoy!

By Nicky

Ingredients

• ✓ peanut butter
• corn syrup
• corn flake cereal
• coffee ice cream
• chocolate syrup

Instructions

1. 1 Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.
2. 2 Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.
3. 3 Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.
4. 4 Put pie in freezer and freeze until firm in the center, at least 30 minutes.

By MegNC

Ingredients

• ✓ peanut butter
• milk chocolate chip
• salt
• confectioners sugar

Instructions

1. 1 Trim 12 paper muffin cup liners to half of their height.
2. 2 Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
3. 3 Mix peanut butter, confectioners' sugar, and salt together in a small bowl; divide into the chocolate cups. Melt remaining chocolate and spoon over peanut butter filling. Spread chocolate to edges of cups. Let the chocolate cool and set before serving.

By SHAUNNSMOM

Ingredients

• ✓ peanut butter
• sugar
• egg
• milk chocolate candy kiss

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Place 1/2 cup sugar into a shallow bowl.
2. 2 Stir peanut butter, remaining 1 ¼ cups sugar, and eggs together in a mixing bowl until well combined. Roll into 36 small balls.
3. 3 Roll balls in reserved sugar until coated, then arrange 1 inch apart on ungreased baking sheets.
4. 4 Bake in the preheated oven until very lightly browned on the bottom and the edges are beginning to crack, 12 to 14 minutes.
5. 5 Remove from the oven and immediately press one chocolate kiss into the center of each cookie. Cool on the baking sheets for 1 to 2 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
6. 6 Enjoy!

By Jacquita

Ingredients

• ✓ peanut butter
• sugar
• egg
• milk chocolate candy kiss

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir sugar, peanut butter, and egg together in a large bowl until well combined.
3. 3 Shape dough into 1-inch balls. If dough is too sticky, refrigerate until easy to handle, about 30 minutes.
4. 4 Place dough balls on an ungreased cookie sheet.
5. 5 Bake in the preheated oven until edges are set and tops are slightly cracked, about 10 minutes.
6. 6 Press a chocolate kiss into center of each warm cookie. Remove to a wire rack to cool.

By Sharon Baetcke

Ingredients

• ✓ peanut butter
• egg
• sugar
• milk chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Line a baking sheet with parchment paper.
3. 3 Combine egg, peanut butter and sugar in a bowl. The dough should be slightly dry; add small amounts of sugar if it seems too wet.
4. 4 Place dough between two sheets of wax paper and roll to 1/2 inch thickness.
5. 5 Cut the dough with a heart-shaped cookie cutter.
6. 6 Place the hearts on the prepared baking sheet.
7. 7 Bake in the preheated oven until the edges are golden, 7 to 10 minutes.
8. 8 Cool completely on the baking sheet.
9. 9 Melt the chocolate chips in the microwave at 30 second intervals until fully melted, stirring between intervals.
10. 10 Dip the bottom and sides of each cookie in the melted chocolate.
11. 11 Place cookies on wax paper to dry.

By ShutUpNeatIt

Ingredients

• ✓ peanut butter
• ✓ peanut butter
• cream cheese
• sugar
• whipped topping
• chocolate pie crust
• hot fudge ice cream topping

Instructions

1. 1 Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. 2 Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
3. 3 Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

By Jif

Ingredients

• ✓ peanut butter
• vegetable shortening
• vanilla extract
• confectioners' sugar
• soy milk

Instructions

1. 1 Whip peanut butter, shortening, and vanilla together in a mixing bowl until well blended. Add confectioners' sugar and soy milk; mix until light and fluffy. If mixture is too thick, add 1 tablespoon soy milk at a time until creamy and spreadable.

By JUDYLT

Ingredients

• ✓ peanut butter
• sugar
• corn syrup
• crispy rice cereal

Instructions

1. 1 Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal (see Cook's Note).
2. 2 Pat into a lightly greased 9x13-inch pan, or drop by spoonfuls onto waxed paper.
3. 3 Allow to cool before slicing bars.

By S Janssen

Ingredients

• ✓ peanut butter
• marshmallow cream
• white sugar
• milk
• vanilla extract

Instructions

1. 1 Mix together the peanut butter and marshmallow cream in a bowl; set aside. Lightly grease a square glass dish with butter.
2. 2 Stir together the sugar and milk in a saucepan over medium-high heat; stirring occasionally, bring to a boil at 234 degrees F (110 degrees C) and then immediately remove from heat and stir in the peanut butter mixture and the vanilla; pour into the prepared dish and allow to cool to room temperature before serving.

By Jaimie D

Ingredients

• ✓ peanut butter
• butter
• confectioners' sugar
• rice cereal
• semisweet chocolate chip

Instructions

1. 1 Melt peanut butter and butter together in a medium saucepan over low heat; stir often.
2. 2 Mix confectioners' sugar and cereal together in a large bowl until well combined. Pour in peanut butter mixture and stir until well combined; mixture will be crumbly but will hold together when pressed.
3. 3 Form into 1-inch balls; place on parchment-lined cookie sheets. Cover with plastic wrap and refrigerate until firm, 3 hours to overnight.
4. 4 Melt chocolate in a double boiler over low heat.
5. 5 Place 1 peanut butter ball into chocolate; use 2 forks to roll in mixture to coat. Let excess chocolate drip back into the pot; place on a wire rack set over parchment paper. Repeat with remaining peanut butter balls.
6. 6 Refrigerate until firm before serving.

By Nancy Puig

Ingredients

• ✓ peanut butter
• ice cube
• soy milk
• carob powder
• agave nectar

Instructions

1. 1 Place ice cubes in a blender. Add soy milk, peanut butter, carob powder, and agave nectar; blend until smooth and thickened.

By Edward Thomas Spivey

Ingredients

• ✓ peanut butter
• semisweet chocolate chip
• butter
• vegetable oil

Instructions

1. 1 Coat a small cup muffin tin with cooking spray. In a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes. Pour about a tablespoon of the chocolate mixture into each muffin cup.
2. 2 Melt peanut butter in microwave, 30 to 40 seconds. Spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup. Top with another tablespoon of chocolate.
3. 3 Chill in refrigerator 30 minutes, until set.

By pamjlee

Ingredients

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

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

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