Peanut Butter Chews Recipe 435

Steps:

• Put corn flakes in a large mixing bowl and set aside.
• Bring corn syrup and sugar to boil in medium pan.
• Remove from heat and add peanut butter, mix well.
• Pour mixture over cereal and quickly mix well.
• Drop by spoonfuls onto wax paper.
• Let cool. Place in airtight container.

Steps:

• In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat. Stir in peanut butter until well blended. Mix in cereal until evenly coated. Drop by spoonfuls onto waxed paper.
• In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth. Drizzle on the top of the cookies.

Steps:

• Combine sugar and syrup in saucepan and bring to a boil. Once boiling, immediately remove from heat and stir in peanut butter. Add cereal and stir gently until all are covered. Drop by spoonfuls onto wax paper and allow to cool.

Steps:

• In a heavy saucepan over medium heat, mix together the peanut butter, corn syrup and sugar. Bring to a boil, remove from heat.
• Add cereal, mix well and mold into small balls.

Steps:

• Line 2 large cookie sheets with waxed paper or foil.
• In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally. Stir in peanut butter until melted. Stir in cookie mix until well blended. Cook 2 minutes, stirring constantly. (Candy thermometer should read 160°F.)
• Immediately remove from heat. With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.
• Drop by rounded tablespoonfuls onto cookie sheets. Flatten each cookie slightly with fingertips. Cool completely, about 30 minutes. Store covered at room temperature.

Steps:

• Put sugar and syrup in a saucepan, stir, and heat to a boil.
• Remove from heat and add the peanut butter and vanilla. Stir until smooth.
• In big mixing bowl, pour over the corn flakes. Combine gently so all the corn flakes are covered.
• Drop by teaspoon onto foil. Makes a bunch. Allow to cool and set up, about an hour.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine butter, sugars, peanut butter and vanilla. Cream until blended.
• Add one egg at a time, beating until blended.
• Sift flour, baking powder and salt together. Add rolled oats (or coconut) and mix.
• Add dry ingredients to creamed sugar butter mixture until blended.
• Spread batter into a greased 12 x 18 sheet pan (Also called a half sheet or 2/3 sheet pan available from restaurant supply houses.).
• Bake for 20 - 25 minutes. Do not overbake. Cookies should have a chewy consistency.
• Remove and cool for 15-20 minutes while you make icing.
• Prepare icing: Combine powdered sugar and peanut butter.
• Add very hot water and beat well until smooth consistency.
• Spread on cookies while still warm. Let them cool another 15-20 minutes before cutting.
• After cutting, remove from pan to finish cooling.
• Can be cut into 2 inch to 3 inch squares. Can make three dozen depending on size of bars.