Ooey Gooey Peanut Butter And Honey Sandwiches Open Faced Recipes

Steps:

• Spread peanut butter over toast slices. Top with pear, salt, honey and cheese. Place on a microwave-safe plate; microwave on high until cheese is melted, 20-25 seconds.

Steps:

• Stir the peanut butter, honey, and butter together in a bowl until smooth; spread on 1 of the bread slices and sandwich with the other slice.

Steps:

• Cut bagel in half and toast each side of the bagel until golden brown.
• While the bagel is still warm slather on some peanut butter on each side; the peanut butter will soften quite a bit (warning: MESSY!).
• Drizzle Honey on top of the peanut butter then do the same thing to the other side of the bagel and enjoy!

Steps:

• Measure granola in a bowl.
• In a saucepan heat corn syrup with honey, just to boil.
• Remove from heat.
• Add peanut butter, vanilla and salt.
• Stir until smooth.
• Pover over granola and stir until evely blended.
• Press into a buttered 8 in cake pan.
• Chill until set.
• Cut into bars.

Steps:

• In a large microwave-safe bowl, heat margarine or butter in the microwave on half-power until mostly melted.
• With a wire whisk, mix in brown sugar. Beat in eggs and vanilla extract.
• Dump in flour, baking soda and salt (if you're a purist, you can mix them in a separate bowl ahead of time, but I've always had just as good of results with the single-bowl method). Stir with a large wooden or plastic spoon until flour is completely incorporated.
• Add peanut butter chips and stir.
• Pour batter into a greased 13x9-inch pan and bake at 350 for 20-25 minutes or until it's nicely browned and looks set.
• Meanwhile, eat any remaining batter sticking to the bowl. :).
• If you like your blondies more done, you can bake them a bit longer until a toothpick inserted in the center comes out clean. I have no idea how long that takes because I've never gone that far. I find they're just right at about 22 minutes, and definitely best when warm.

Steps:

• Preheat oven to 350 degrees F.
• Grease the bottom of a 13 x 9 x 2-inch baking pan.
• BATTER: In bowl, beat together oil, water, and eggs.
• Stir in brownie mix until ingredients are moist.
• Spread batter into prepared pan.
• FILLING: In bowl, cream together peanut butter, oil, sugar, flour, eggs, and vanilla extract.
• Carefully spread filling over batter, using a rubber spatula, cut filling into batter creating a marble effect throughout the batter.
• Bake for 40 minutes.
• DO NOT OVERBAKE!
• FROSTING: In medium bowl, cream together frosting and peanut butter.
• Spread frosting over brownies immediately after baking or after completely cooling.

Steps:

• Heat oven to 350°F. In food processor, place cookies and melted butter. Cover; process using quick on-and-off motions until coarse damp crumbs form. Reserve 1/2 cup mixture for top. Press remaining crumb mixture in bottom of ungreased 13x9-inch pan.
• In large bowl, beat cake mix, peanut butter and eggs with electric mixer on medium speed until well combined. Press mixture over crust in pan. Drizzle with sweetened condensed milk. Sprinkle peanut butter pieces, peanut butter chips and remaining crumb mixture evenly over top.
• Bake 30 to 35 minutes or until edges are light golden brown and center is set. Cool completely, about 1 hour, before cutting. Cut into 5 rows by 3 rows.

Steps:

• Preheat oven to 350°.
• Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff).
• Coat bottom of a 13 x 9-inch baking pan with cooking spray.
• Press two-thirds of batter into prepared pan using floured hands.
• Pat evenly (layer will be thin).
• Bake at 350° for 10 minutes.
• Combine 1/2 cup condensed milk and marshmallow creme in a bowl.
• Stir in morsels.
• Spread marshmallow mixture evenly over brownie layer.
• Carefully drop remaining batter by spoonfuls over marshmallow mixture.
• Bake at 350° for 30 minutes.
• Cool completely in pan on a wire rack.

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.).