Peanut Butter Logs Recipes

Steps:

• In a large bowl, cream butter, peanut butter and confectioners' sugar; stir in cereal. Divide dough in half. Cover and refrigerate 1 hour or overnight. Working with half of dough, scoop into tablespoonfuls and shape into 1/2-in.x2-in.-thick logs. Place on waxed paper-lined pans., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Dip or drizzle over logs. If desired, sprinkle with peanuts. Chill until set. Repeat with remaining dough. Store in an airtight container in the refrigerator.

Steps:

• Using your hands, combine the peanut butter, cereal, and 1 1/2 cups confectioners' sugar in a medium bowl until well mixed. Roll into log shapes about the size of your little finger.
• Combine the remaining confectioners' sugar and water in a saucepan; bring to boil. Remove from heat and let stand a few minutes.
• Dip each log into glaze . Place on racks until glaze becomes firm. Store in airtight container with waxed paper between layers.

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:

• In a small bowl, combine all ingredients and mix well.
• Place mixture on wax paper and shape into a log.
• Roll up wax paper and chill in the refrigerator at least 30 minutes.

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:

• In a large bowl, combine the marshmallow creme, 1 tablespoon milk and vanilla. Gradually beat in confectioners' sugar until combined. With lightly greased hands, shape the mixture into 1-1/2-in. x 3/4-in. logs. Place on a waxed paper-lined baking sheet. Freeze for 3-4 hours or until firm., Place the caramels and remaining milk in a microwave-safe bowl. Microwave, uncovered, at 70% power for 1 minute. Stir; heat 1 to 1-1/2 minutes longer or until mixture is melted and blended., Remove four logs from the freezer at a time. Pierce with a meat fork and spoon caramel over all sides. Shake or scrape off excess caramel. Immediately roll in peanuts. Place on waxed paper. Repeat with remaining logs. Reheat caramel in the microwave for 15 seconds as needed. Store in an airtight container in the refrigerator.

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.

Steps:

• To toast the oatmeal, preheat oven to 350. Spread oatmeal on ungreased baking sheet and toast it until it is lightly browned, about 11 minutes, shaking once. Set aside to cool.
• In a medium bowl, combine the peanut butter and the nonfat dry milk. Stir in the toasted oatmeal and set aside.
• In a small saucepan over medium heat, melt the butter. Stir in the honey. Pour the butter mixture over the peanut butter mixture, and stir until well combined. Allow to cool slightly.
• Shape into about 40 logs, each about 2 1/2 inches long. Place the logs onto a wire rack or parchment lined baking sheet and set aside.
• Melt the chocolate chips, drizzle over peanut butter logs. Serve immediately or store covered in the refrigerator for up to one week.

Steps:

• In a large bowl, cream the peanut butter, butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; gradually add to the creamed mixture and mix well. , Shape into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave, melt candy coating; stir until smooth. Dip one end of each cookie into coating; allow excess to drip of. Dip into peanuts. Place on waxed paper to set.

Steps:

• Line a 15x10x1-inch pan with aluminum foil; spray with nonstick.
• In a large sauce-pan over medium heat, melt the marshmallows and butter or margarine, and the 1/4 cup of peanut butter stirring constantly until smooth.
• Remove from the heat and stir in the cereal, mixing well until all of the cereal is coated.
• Press this mixture evenly into your prepared pan.
• Spread a thin coat of peanut butter over the cereal mixture within 1 inch of the edges.
• Top with frosting.
• Starting with longest side, roll up as you would for a jelly roll, gently peeling the foil away from the cereal mixture.
• Wrap roll in foil or plastic, seem side down and chill atleast 1 hour in the fridge or until firm.
• Cut into 1/2-inch slices.