Gooey Peanut Butter Chew Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
• In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
• Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
• In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
• Add the flour mixture and mix at low speed until just mixed.
• Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the peanut butter, shortening, and brown sugar. Stir in the egg, milk and almond extract. Sift together the all-purpose flour, rye flour, baking soda and salt, add to the creamed mixture and mix until just combined. Finally, stir in the chocolate chips and mini marshmallows.
• Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool for 1 minute on the baking sheets before removing to wire racks to cool completely.

Steps:

• In a medium pan over low heat combine butter and unsweetened chocolate.
• Stir until melted and well blended.
• Remove from heat.
• Add sugar, eggs, and vanilla.
• Mix well.
• Add flour and mix well again.
• (these steps are important) Butter an 8 inch square pan.
• Pour in batter, spread evenly and sprinkle on topping of choice, if any.
• Bake in a 350 oven for about 25 min or until center springs back when gently touched.
• Cool on a wire rack, frost with fudge sauce or serve warm with ice cream and sauce poured over top.
• ---------Fudge Sauce--------.
• In a medium saucepan combine whipping cream and chocolate.
• Stir until melted, add vanilla and rum or mint liqueur.
• --------Rocky Road Brownies-------.
• Add 1 cup mini marshmallows to batter and sprinkle top with walnuts.
• -------Butterscotch-pecan-------.
• Omit white sugar in preceding recipe, instead add 1 1/3 cups packed brown sugar, omit unsweetened chocolate and increase flour to 1 cup.
• Top with 1/2 cup chopped pecans.
• ------Peanut Butter Brownies--------.
• Make preceding recipe reducing butter to 5 Tbsp and omit unsweetened chocolate.
• Insteat add 3/4 cup peanut butter into melted butter.
• Reduce sugar to 1 cup and add 1/4 tsp baking powder.
• Sprinkle batter with 1/2 cup chopped peanuts.
• --------Milk Chocolate brownies---------.
• Make preceding recipe but decrease sugar to 3/4 cup.
• Omit unsweetened chocolate and use 2/3 cup chopped milk chocolate or milk chocolate baking bits.
• Increase flour to 3/4 cup.
• Sprinkle top with 3/4 cup chopped macadamia nuts or hazlenuts chopped.
• --------White Chocolate Brownies--------.
• Make preceding brownie recipe preceding, but decrease butter to 6 Tbsp.
• Omit unsweetened chocolate and use 1 3/4 cups chopped white chocolate or white chocolate baking bits.
• Not using any heat add 1 cup of the chocolate into melted butter.
• Decrease sugar to 1/2 cup and increase vanilla to 1 1/2 tsp.
• Sprinkle batter with remaining white chocolate and 1/2 cup chopped toffee candy.
• Bake for 40 minutes.
• When I refer to preceding recipe I am talking about the original recipe posted-not the optional recipes.
• Enjoy.

Steps:

• In a covered boiler, cook carrots in water until soft. Remove from heat and mash.
• Stir in pumpkin, honey, and cream of tartar.
• Cook uncovered over low to medium heat to soft ball (235F or 115C). Stir.
• occasionally early in the cooking, but as the candy thickens, watch closely to avoid burning on the bottom. Depending on how much moisture is in your vegetables, this may take a couple of hours. Be patient - stick with a gentle boil, to keep from burning the sugar, and resist the temptation to stop early.
• Meanwhile, prepare the pita pockets by spreading a layer of peanut butter inside, on both sides. At a minimum, smoothly cover the bread surface. If you like peanut butter, a thicker layer is fine.
• When the candy reaches soft ball, remove from heat. Add peanuts and beat with a wooden spoon until smooth and slightly glossy.
• Spread the pumpkin candy inside each pita. It may be easier to do this by mashing the pita from the outside, rather than spreading with a knife.
• Refrigerate overnight.
• With a sharp knife, cut each half circle into four ooey, gooey, chewy wedges.
• (Notes on ingredients: You can substitute fresh or frozen pumpkin puree for the canned pumpkin. You can also use other winter squash, but the sweetness and the color may be less intense. Any style of peanut butter will work, but a natural (not whipped or oil-added) type will result in more consistent layers in the finished dessert. Whole or refined wheat pitas are fine.).