Search Results (23,032 found)
cooking.nytimes.com
These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now They come together faster than a trip to the convenience store And they are completely customizable
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Milk is thickened and sweetened in the microwave and then peanut butter, chocolate chips, and marshmallow cream are stirred in. Everything melts and mingles and is poured into a graham cracker crust. Chill before serving.
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This recipe is from my best friend, Delayne who got it from her sister. We usually triple the recipe and make 48 large cookies.
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This recipe has just 3 ingredients. It's fast, easy and the cookies are wonderful! It's great for kids that are just learning to bake.
Ingredients: peanut butter, sugar, egg
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Quick and easy to make. These no-bake cookies are wonderful to serve company.
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This recipe uses a make ahead mix that can be stored in the refrigerator for up to 4 weeks. Add the ingredients listed below to the make ahead mix for peanut butter cookies.
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You can make and enjoy this chunky pie in about an hour. Cream cheese, peanut butter, chocolate chips and whipped topping are mixed together, plopped into a baked crust and chilled.
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My husband loves all of my cookie recipes, but this one is his all time favorite!! Very rich, and full of peanut butter flavor. When I bake these, the cookie jar empties out really fast!
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First you make a chocolate filling and spoon it into a chocolate crust. Then you make a peanut butter filling and swirl it into the chocolate. Drizzle melted chocolate over the top, and chill.
www.chowhound.com
I learned to cook Thai food while living in the Thia Town area of Los Angeles. One night while prepping to make Tom Kha Gai the peanut butter caught my eye and...
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A light cocoa-infused custard is cooked up on the stove and poured into a baked pastry shell layered with a yummy peanut butter and confectioners ' sugar crumble. Chilled and served with whipped cream.
www.delish.com
Rice Krispies Gluten Free cereal, made with brown rice instead of white, is the secret to Elisabeth Prueitt's crisp and chewy sweets.