Peanut Butter Logs Recipes

Steps:

• For the filling: Add the peanut butter, cocoa powder, honey, cinnamon sugar and avocado to a food processor and blend on high until smooth and aerated. Scoop into a piping bag or sealable plastic bag. Refrigerate for 10 to 15 minutes.
• For the logs and insects: Choose a tip for piping or cut a hole in the corner of the plastic bag. Place the celery leaves in the recess of the celery stalks and pipe the filling over them, leaving a bit of the leaves sticking up on the sides of each. Top with one of each "insect"--a raspberry, raisin, dried cherry and pretzel--along the length or make logs to your liking.

Steps:

• 1. Melt butter and peanut butter together. (I do this in microwave in a large bowl.). Add 2 cups graham cracker crumbs and one box powdered sugar. Mix together. Shape into logs, about 1 1/2 inches long or you can shape into balls. Place on cookie sheet and refrigerate until set.
• 2. Melt almond bark in microwave. Dip each log into chocolate, place back on cookie sheet and refrigerate again until hardened. I also sling white chocolate over these as an added touch.
• 3. I leave a few of these out on a plate to return to room temperature for eating. But I store the rest in refrigerator until we want more.

Steps:

• Kneed all ingredients together with your hands, adding enough milk powder to form a stiff but not crumbly dough. This may be more or less than a cup depending upon how thin your peanut butter and honey are.
• Optional ingredients can be kneaded in as well.
• Shape into logs about 2-3 inches long and 1 inch in diameter.
• Roll in powdered milk, confectioner's sugar or coconut.

Steps:

• Put about 1 cup peanut butter in a resealable plastic bag and seal bag, pressing out excess air. Squeeze peanut butter to one corner of bag and snip off 1/8 inch from corner to form a makeshift pastry bag. (Do not use a real pastry bag.)
• Make base:
• Secure 2 pretzels to a serving board or plate with dabs of peanut butter, arranging them parallel to each other about 2 inches apart, and pipe peanut butter alone top of them, beginning and ending 1/4 inch from each end of pretzel. Put 2 pretzels across base to form a square, arranging them 1/4 inch from ends and pressing them into peanut butter.
• Continue building sides of log cabin in same manner, using peanut butter as mortar, until log cabin is 6 pretzels high on all sides.
• Make roof:
• To make roof supports, secure an upright pretzel in center of each of 2 shorter cabin walls, attaching them to inside walls with peanut butter. Break 2 pretzels in half and prop 2 halves at a 45°F. angle against each upright support, securing ends with peanut butter to top of upright and to cabin corners.
• Beginning at base of roof, arrange pretzels across roof supports, piping peanut butter on each pretzel before attaching it and attaching each succeeding pretzel to an opposite side of roof.
• Make 7 more cabins in same manner with remaining pretzels and peanut butter. Cabins may be made 1 day ahead and chilled.
• Make trees:
• Glue 3 pretzels together lengthwise with peanut butter to form a thick trunk and glue 3 broken pretzels of varying lengths to lower end of trunk. Glue parsley sprigs to trunk with more peanut butter. Make 7 more trees in same manner. Use a dab of peanut butter on serving board or plate to stand tree upright.
• Make campfires:
• Glue broken pretzels in a campfire pattern with peanut butter on serving board or plate in front of cabin and glue red pepper flames to inside of campfire. Make 7 more campfires in same manner.

Steps:

• Preheat oven to 350°. In a small bowl, mix cocoa and hot water until smooth; cool slightly., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, vanilla and cocoa mixture. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture (dough will be stiff)., Cut a large hole in the tip of a pastry bag; insert #829 or other open star pastry tip. Working in batches, pipe dough to form 2-1/2-in.-long logs, 2 in. apart, onto ungreased baking sheets., Bake until firm, 18-22 minutes. Remove from pans to wire racks to cool completely., For glaze, in a small bowl, mix cocoa and hot water until smooth; stir in butter, milk and vanilla. Gradually add confectioners' sugar, mixing until smooth., Dip each cookie halfway into warm glaze, holding cookie at a slight angle; allow excess to drip off. Place on waxed paper. Immediately sprinkle with pecans and nonpareils. Let stand until set.

Steps:

• Line a 15x10x1-inch pan with waxed paper. Grease the waxed paper.
• Combine marshmallows, butter, and peanut butter together in a large microwave-safe bowl. Cover bowl and heat mixture in the microwave until marshmallows are melted, about 2 minutes. Stir well.
• Stir rice cereal into marshmallow mixture until well coated; spread onto the prepared pan.
• Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Heat mixture in microwave until melted, about 2 minutes. Stir well.
• Spread chocolate mixture over rice cereal mixture, leaving a 1-inch border around edges. Roll rice cereal mixture around chocolate filling, jelly-roll style and starting with the short side. Peel waxed paper away while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.

Steps:

• Blend peanut butter and honey.
• Work in as much of the dry milk as you need to make the mixture easy to handle and fairly stiff.
• Pick up the mixture and knead in raisins, distributing them evenly throughout.
• Roll this into a 1 inch thick, 10 inch long log.
• Roll the log in coconut.
• Chill several hours.
• To serve, slice into rounds.
• Store in the refrigerator.