Peanutbutterandmarshmallowcremesandwich Recipes

Steps:

• Spread 1 tsp. of the peanut butter onto each of 6 of the crackers.
• Top each with 1 tsp. of the marshmallow creme.
• Cover with remaining crackers to make six sandwiches.

Steps:

• Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
• In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
• Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
• Remove the cereal treats using the parchment paper and cut into 24 bars.

Steps:

• In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
• Stir in coconut, walnuts, and marshmallows.
• Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

Steps:

• Melt chocolate chips, peanut butter and margarine for about 1 1/2 minutes in the microwave.
• Add marshmallows and mix.
• Pour in a greased 8inch pan and put in fridge for about 2 hours.
• If you need this quick, put in freezer for about 45 minutes.

Steps:

• Line an 8″x12″ baking pan with parchment paper. In a medium pot over low heat, melt butter, peanut butter, and butterscotch chips, stirring constantly. Remove from the heat and let it cool for 1 minute. Add marshmallows and quickly stir until coated. Pour into the baking pan and use a spatula to spread to the edges of the pan and spread as evenly on top as you can. Sprinkle with confetti sprinkles. Refrigerate until set. Cut into squares.

Steps:

• Line a 9x13 inch pan with foil or parchment paper.
• In a medium saucepan, combine the sugar, evaporated milk and butter. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme. Pour into the prepared pan and chill until set. Cut into squares and serve.

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

Steps:

• Lay out your pieces of bread.
• Spread desired amount of peanut butter on one slice of bread.
• Spread desired amount of marshmallow creme on second slice of bread, being careful not to tear bread (this stuff is sooo good but oh so sticky).
• Put pieces of bread together.
• Take a bite; be careful to not choke because it is so good you can't pace yourself to chew or breathe lol.

Steps:

• Melt together but do not boil: butterscotch chips, butter and peanut butter.
• Cool to warm.
• Add: nuts, coconut and colored miniature marshmallows.
• Put in 8 x 8 buttered pan and cool in refrigerator.

Steps:

• Combine all ingredients in a bowl and pour into a greased square pan.
• Chill in refrigerator until set.
• Serve and Enjoy!

Steps:

• Spread bread slices with peanut butter; fill with bananas and marshmallows.
• Spread outside of sandwich with butter.
• Cook in skillet on medium heat 2 to 3 min. on each side or until marshmallows are melted and sandwich is golden brown on both sides.

Steps:

• Spread 1 bread slice with peanut butter, then spread second bread slice with marshmallow creme.
• Cover peanut butter-topped bread slice with marshmallow-topped bread slice (marshmallow-side down) to make sandwich.

Steps:

• Spray a 13 x 9 x 2 inch pan with nonstick cooking spray.
• In a microwave proof bowl, place peanut butter, marshmallows and butter; don't cover.
• Cook on High for 1 to 3 minutes, stirring after each 1 minute cooking cycle.
• The mixture should be smooth when stirring.
• Now, stir in 6 cups of rice cereal until it is covered in marshmellow mixture.
• Spray nonstick cooking spray on a large spoon, this will help mixture not to get stuck while trying to transfer it to pan.
• After rice cereal is in pan, press down.
• Right away make 24 indentations with a handle from a wood spoon handle for the peanut butter cups.
• Place peanut butter cups into indentations; cool.
• Cut into 24 squares.

Steps:

• Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined.