Chocolate Peanut Butter Munchies Recipes

Steps:

• Cover 2 cookie sheets with waxed paper. In very large bowl, mix cereal and pretzels.
• In medium microwavable bowl, microwave butter, peanut butter and chocolate chips uncovered on High 45 seconds. Stir; microwave 15 to 45 seconds longer or until mixture can be stirred smooth. Immediately pour over cereal mixture, stirring until evenly coated. Spread mixture evenly on cookie sheets. Refrigerate uncovered about 20 minutes or until set.
• Break into bite-size pieces. Divide mixture evenly into 2 resealable 1-gallon food-storage plastic bags. Add 1/2 cup powdered sugar to each bag. Seal and shake each bag until well coated. Add 1/2 cup candies to each bag. Seal and gently shake each bag to mix. Store in sealed bags in refrigerator up to 4 weeks.

Steps:

• Preheat oven to 350 degree F.
• In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
• In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined.
• Add egg, milk, and vanilla; beat well.
• Beat in as much of the dry ingredients as you can with mixer.
• Stir in remaining dry ingredients by hand with a wooden spoon.
• Form chocolate dough into 32 balls about 1-1/4 inches in diameter.
• Set aside.
• For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth.
• Shape mixture into 32 ( 3/4-inch) balls.
• On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball.
• Shape the chocolate dough over the peanut butter filling, completely covering the filling.
• Roll dough into a ball.
• Repeat with the remaining chocolate dough and peanut butter filling balls.
• Place balls 2 inches apart on an ungreased cookie sheet.
• Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
• Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked.
• Let cookies stand for 1 minute.
• Transfer cookies to wire racks; cool.

Steps:

• Combine sugar, peanut butter, and margarine in a large bowl; beat until creamy. Mix in chocolate drink mix and milk until blended. Mix in flour until dough comes together and is no longer sticky.
• Roll dough into balls; transfer to a large plate lined with waxed paper. Store in the refrigerator.

Steps:

• Preheat oven to 350.
• Grease cookie sheet.
• Melt chocolate chips in top of double boiler over hot water.
• Add marshmallows and water.
• Stir until melted.
• Remove from heat and set aside.
• Sift together already sifted flour, sugar, salt and baking soda.
• Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients.
• Mix well.
• Stir oats, pecans and melted chocolate into batter.
• Blend thoroughly.
• Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet.
• Bake 12-15 minutes.
• Remove from cookie sheet immediately and cool an rack.
• shake off excess Bits 'o Brickle.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in nuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool.