Moms Peanut Butter Incredibles Recipes

Steps:

• 1. Cream sugar and cream cheese together first.
• 2. Add whipped cream or Cool Whip and peanut butter.
• 3. Mix until smooth.
• 4. Pour batter into pre-made or pre-bought chocolate pie crust (this is the tastiest if you love chocolate and peanut butter together). Or, follow directions for a single crust pie pastry (prick bottom and sides with a fork and bake in a 450 degree oven for 10 to 12 minutes or until golden).
• 5. Chill for one hour.
• 6. Top with more whipped cream.
• 7. Add chopped peanuts, if desired.
• 8. I always like to add Reese's peanut butter cups (miniature size) cut in half around the edges if using a chocolate crust.

Steps:

• Cook sugar, milk and butter to a soft ball stage.
• Add salt, vanilla and peanut butter and beat until smooth.
• Then pour into a 8x8 square baking dish and chill until firm.

Steps:

• 1. Mix first four ingredients. (All but chocolate chips) Beat until thoroughly mixed and crumbly. Press into a greased 9x13 inch pan.
• 2. Melt chocolate chips and spread evenly over graham mixture. Let Stand until chocolate hardens. Cut into small squares.
• 3. Cookies are rich. Small squares are just the right bite. These freeze well. To store, place in a sealed container. To keep to yourself, make sure container says 'yogurt" (the big ones) 'shortening', or 'wheat bran'. Disclaimer: The above suggestion honestly comes from someone else who loves these madly!! For Guten Free bars: Use gluten free graham crackers, and make sure all ingredients are GF as well.
• 4. NOTE: If you used natural peanut butter, I would try this: Mix together the peanut butter (make sure before measuring all the peanut butter, from the bottom of the jar, has been thoroughly mixed with the oil, so it is all uniform before measuring), the confectioner's sugar, and the crumbs (finely crushed) in with mixer if possible for through mixing, and then slowly add the butter until you reach a moist crumbly stage. You may not need all the butter if it is already very wet from a soft, natural peanut butter, so some may be left. Then, after patting into pan, chill in fridge for about 10 minutes or so prior to adding the chocolate top. You may need to keep the natural peanut butter edibles in the refrigerator and take out before serving. Butter only please, margarine adds more water. Won't work well in this recipe.

Steps:

• Preheat oven to 350°F. and grease baking sheets. In a bowl with an electric mixer beat together peanut butter and sugar until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well.
• Roll level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes.
• Cool cookies on baking sheets 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature 5 days.