Peanut Butter Chews Recipe 435

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:

• 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:

• Combine butter, sugars, peanut butter, eggs and vanilla in a mixing bowl.
• Mix, creaming well.
• Sift together flour, baking powder and salt.
• Add rolled oats and mix well.
• Add dry ingredients to creamed mixture.
• Mix until well blended.
• Spread batter into a greased 12-by-18-inch cookie pan with sides.
• Bake at 350 degrees for 25 to 30 minutes.
• Do not over-bake.
• For the glaze: Combine powdered sugar and peanut butter.
• Gradually add hot water.
• Spread glaze on warm Peanut Butter Chews.
• Cut while warm.
• Cookies will be of a chewy consistency.

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:

• 1. Put sugar, corn syrup, peanut butter, and butter in large non-stick pot. Bring to boil and constantly stir so it does not burn to bottom of pan. Use med to med.low heat.
• 2. Once it starts to bubble on top, take off hot burner to a cool burner. Slowly add in corn flakes stirring in between so they all get covered. If a little to syrupy, add in the 7th cup of corn flakes.
• 3. Let set a couple of minutes to cool for handling..With tablespoon form balls and put on wax paper on cookie sheet and let cool..If you want them to set faster, stick them in fridge for awhile but do not keep them in there, they will get to hard to eat. Makes approx. 35 balls depending on the size you make them. Store them in closed container wax paper in between layers.

Steps:

• Grease bottom and sides of 9-inch square pan with shortening, or spray with cooking spray.
• In 3-quart saucepan, heat peanut butter, butter and marshmallows, stirring constantly, until melted; remove from heat. Gently stir in cereal, 1 cup at a time, until evenly coated.
• Press mixture evenly in pan with buttered spatula. Cool completely, about 30 minutes. For bars, cut into 6 rows by 3 rows.

Steps:

• Pour cereal into large bowl.
• In saucepan combine sugar& corn syrup.
• Stir.
• occasionally, bring to a boil over medium heat.
• and boil 1 minute.
• Remove from heat, stir in peanut butter until smooth.
• Pour over cereal, stir to coat well.
• Press evenly into 9 inch square pan coated.
• with shortening or cooking spray.
• Cool completely.
• Invert pan on cutting board.
• and cut into bars.

Steps:

• In a large pot melt sugar, corn syrup, and peanut butter together over low heat, stirring frequently and being careful not to scorch. Do not boil.
• Once melted, remove from heat and gently stir in corn flakes.
• Spoon 1/4 cup sized portions onto wax paper with a spoon. You can also butter your hands and shape into balls.

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.

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:

• 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:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in pan using floured fingers.
• Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff.
• In 4-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. Refrigerate 30 minutes or until firm. For bars, cut into 9 rows by 4 rows.

Steps:

• In a large bowl, combine the flour, brown sugar and 1/2 cup butter. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned. , Sprinkle with marshmallows and return to the oven for 3-5 minutes or until marshmallows begin to melt; set aside. , In a large saucepan, cook and stir the peanut butter chips, corn syrup, vanilla and remaining butter until smooth. Remove from the heat; stir in cereal and peanuts. Pour over prepared crust, spreading to cover. Cool on a wire rack before cutting into bars.