Type what you have

Ingredients

• ✓ waxed paper
• peanut butter
• 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

• ✓ waxed paper
• butterscotch chip
• peanut butter
• 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

• ✓ waxed paper
• oreo cookie
• cream cheese
• baking chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Mix crushed Oreo cookies and cream cheese in a large bowl until well blended.
3. 3 Use your hands to shape mixture into 48 (1-inch) balls; place on a tray and freeze until thoroughly chilled, about 10 minutes.
4. 4 Line a shallow pan with waxed paper. Dip Oreo balls in melted chocolate using a fork or toothpick, letting excess chocolate drip off before placing them in a single layer on the prepared pan. When you remove the fork or toothpick, you may see tiny holes in the coating. Use a spoon to dab a little melted chocolate over the holes to smooth and seal them.
5. 5 Refrigerate until firm, about 1 hour. Store in a covered container in the refrigerator.
6. 6 Enjoy!

By Oreo

Ingredients

• ✓ waxed paper
• milk
• instant chocolate pudding mix
• pie shell
• whipped topping
• chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk milk and pudding mix together in a large bowl until smooth; cover pudding with waxed paper and set aside for 5 minutes.
3. 3 Pour pudding into pie shell and refrigerate until set, at least 1 hour.
4. 4 Top with whipped topping before serving and garnish with chocolate shavings.

By Sharon

Ingredients

• ✓ waxed paper
• nut
• bourbon
• confectioners' sugar
• butter
• semisweet chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Place nuts in a sealable jar. Pour bourbon over nuts; seal and allow to soak for 8 hours to overnight.
3. 3 Mix sugar and butter in a medium bowl; fold in soaked nuts with bourbon. Form mixture into 3/4-inch balls and refrigerate for 8 hours to overnight.
4. 4 Line a baking tray with waxed paper; set aside.
5. 5 Melt 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.
6. 6 Roll balls in melted chocolate to coat; arrange on the prepared tray. Store in the refrigerator until serving.

By KY Piano Teacher

Ingredients

• ✓ waxed paper
• butter
• miniature marshmallow
• green food coloring
• almond extract
• vanilla extract
• cornflake cereal
• cinnamon red hot candy

Instructions

1. 1 Gather all ingredients.
2. 2 Line a baking tray with waxed paper.
3. 3 Place marshmallows and butter in a microwave-safe bowl; microwave on high for 2 minutes. Stir, then microwave on high for 2 minutes more; stir.
4. 4 Mix in coloring, almond extract, and vanilla until the desired color is reached; gently stir in cornflakes to coat.
5. 5 Drop by tablespoonfuls onto the prepared tray and use lightly greased fingers to form wreath shapes; decorate with 3 red hots each.
6. 6 Allow cookies to cool and set, about 15 minutes; store in an airtight container.

By Sharon P

Ingredients

• ✓ waxed paper
• white sugar
• corn syrup
• water
• salt
• egg white
• vanilla extract

Instructions

1. 1 Combine sugar, corn syrup, hot water, and salt in a heavy-bottomed 2-quart saucepan over medium-low heat. Cook and stir until sugar dissolves and mixture comes to a boil. Continue to cook, without stirring, until mixture reaches 250 degrees F (120 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
2. 2 Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops of hot water.
3. 3 Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set and dry on the outside, at least 8 hours. Store in a single layer in an airtight container at room temperature.

By Lisa H

Ingredients

• ✓ waxed paper
• white sugar
• butter
• milk
• cocoa powder
• peanut butter
• oat
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sugar, butter, milk, and cocoa in a medium saucepan; bring to a boil, stirring often. Boil for exactly 1 ½ minutes.
3. 3 Remove from heat; stir in peanut butter.
4. 4 Add oats and vanilla; stir until well combined.
5. 5 Drop batter by teaspoonfuls onto waxed paper.
6. 6 Let cool until hardened. Enjoy!

By The Allrecipes Community

Ingredients

• ✓ waxed paper
• corn and rice cereal
• honey graham cereal
• peanut butter corn puff cereal
• popcorn
• milk chocolate
• peanut
• butter
• all-purpose flour
• brown sugar
• corn syrup
• peanut butter

Instructions

1. 1 Line a large baking sheet with waxed paper.
2. 2 Combine crispy corn and rice cereal, honey graham cereal, peanut butter corn puff cereal, popcorn, chocolate pieces, and peanuts in a large bowl.
3. 3 Melt butter in a large saucepan over medium heat; whisk in flour until smooth, 2 to 3 minutes. Add brown sugar and corn syrup; bring to a boil, stirring occasionally, until sugar is dissolved, about 1 minute. Stir peanut butter into sugar mixture until creamy, about 3 minutes; pour over cereal mixture and gently toss until coated.
4. 4 Spread cereal mixture over prepared baking sheet and allow to cool, about 30 minutes. Once cooled, break mixture into chunks and store in an airtight container.

By JVAND

Ingredients

• ✓ waxed paper
• ground pork
• shallot
• fish sauce
• oyster sauce
• soy sauce
• self-rising flour
• milk
• white sugar
• chinese sausage
• egg

Instructions

1. 1 Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
2. 2 Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
3. 3 Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
4. 4 Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
5. 5 Steam buns until puffed up, about 30 minutes.

By capri3p