Jens Peanut Butter Dreams Recipes

Steps:

• Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.

Steps:

• 1. 1st LAYER: Melt the brown sugar, syrup, and peanut butter together. Add the Rice Krispies and stir until evenly coated. Press into the bottom of a buttered 9 x 13 baking pan.
• 2. 2nd LAYER: Combine all the ingredients together and beat until thoroughly combined. Spread over the top of the 1st layer. Allow to chill before adding the 3rd layer
• 3. 3rd LAYER: Melt the chocolate chips and peanut butter together and spread on top of the 2nd layer. Keep refrigerated.

Steps:

• Melt 4 ounces of the white chocolate in a double boiler over barely simmering water.
• In mixer or food processor combine melted chocolate, peanut butter, cream cheese, butter and icing sugar until smooth.
• Refrigerate until firm enough to roll with your hands into balls.
• Melt remaining chocolate as in step 1 and dip the peanut butter balls in the melted chocolate, then roll in praline to coat.
• Place on racks to firm.
• For praline:.
• Place sugar in a heavy-bottomed saucepan and cook over medium-high heat until it melts and turn a caramel colour.
• Mix in peanuts and pour onto a greased rimmed cookie sheet.
• Let harden and cool, then chop in food processor until quite fine but not powdered.
• Preparation and cook times are a guess.

Steps:

• Ground oat flour: Place 1 to 1 1/2 cups oatmeal (quick or old-fashioned) in blender or food processor.
• Blend or process for about 60 seconds.
• Makes about 1 cup oat flour.
• Beat together butter, peanut butter and sugars.
• Blend in eggs and vanilla.
• Add combined dry ingredients: mix well.
• Stir in peanuts.
• Drop by teaspoonfuls onto an ungreased cookie sheet and flatten with a fork dipped in sugar to form a crisscross pattern.
• Bake in a preheated oven (350°) for about 10 minutes or until edges are golden brown.

Steps:

• Preheat oven to 375 degrees.
• Cream together the first three ingredients.
• Add eggs one at a time, mixing well after each addition.
• Add peanut butter, flour, baking soda, and salt. Mix well.
• Fold in the chocolate chips.
• Drop by the teaspoon onto ungreased cookie sheets.
• Bake at 375 degrees for 10-12 minutes.

Steps:

• Blend first 5 ingredients together in medium bowl or mixer. Refrigerate until firm enough to shape, about 30 minutes. Line 2 baking sheets with wax paper. Roll peanut butter mixture into balls and set on first sheet. Refrigerate again until firm. Melt milk chocolate in double broiler, or microwave with 1/4 cup butter stirring frequently until smooth. Let cool slightly. Dip peanut butter balls into the cooled chocolate mixture. Place coated balls in cool place or refrigerate to harden.