Moms Peanut Butter Incredibles Recipes

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MOM'S INCREDIBLY EASY PEANUT BUTTER PIE



Mom's Incredibly Easy Peanut Butter Pie image

Yum, oh yum! This pie is creamy peanut butter goodness. We taste-tested the recipe with a chocolate crust and we highly recommend the chocolate/peanut butter combination. In this pie, you have a creamy peanut butter filling with a fluffy cream layer. Sprinkled with chopped salted peanuts, they add crunch and give the pie a...

Provided by Fran Murray

Categories     Pies

Time 25m

Number Of Ingredients 5

1 c powdered sugar
4 oz softened cream cheese
1/2 pt whipping cream or small container of Cool Whip topping
3/4 c peanut butter (chunky or creamy works)
1 baked 8-inch pastry shell or one 8-inch chocolate cookie crust

Steps:

  • 1. Cream sugar and cream cheese together first.
  • 2. Add whipped cream or Cool Whip and peanut butter.
  • 3. Mix until smooth.
  • 4. Pour batter into pre-made or pre-bought chocolate pie crust (this is the tastiest if you love chocolate and peanut butter together). Or, follow directions for a single crust pie pastry (prick bottom and sides with a fork and bake in a 450 degree oven for 10 to 12 minutes or until golden).
  • 5. Chill for one hour.
  • 6. Top with more whipped cream.
  • 7. Add chopped peanuts, if desired.
  • 8. I always like to add Reese's peanut butter cups (miniature size) cut in half around the edges if using a chocolate crust.

GINA'S PEANUT BUTTER INCREDIBLES



Gina's Peanut Butter Incredibles image

This recipe was given to me by one of the girls that I work with, Gina. She made these for one of our work get-togethers and they were a big hit. I didn't get a chance to make them yet, but I wanted to post this recipe for future use.

Provided by senseicheryl

Categories     < 15 Mins

Time 10m

Yield 1 9 x 13 inch pan, 36 serving(s)

Number Of Ingredients 5

2 cups graham cracker crumbs
3/4 cup butter, melted
1 1/2 cups peanut butter
1 (12 ounce) package powdered sugar
1 (12 ounce) bag chocolate chips

Steps:

  • Take the 1 package of graham crackers and break them up. Put in blender until it makes a powder consistency.
  • Mix in powdered sugar.
  • Add the melted butter and peanut butter.
  • Mix and press into a lightly buttered 9 x 13 inch pan.
  • Melt the chocolate chips in the microwave and spread on top of peanut butter mixture.
  • Refrigerate until chocolate hardens.
  • To cut into pieces, let it sit at room temperature for a little while (it makes it easier to cut).
  • NOTE: Make sure you really blend the graham crackers as you don�t want huge chunks in it.
  • One pan makes a lot if you are cutting into little squares.
  • I also bought the mini cupcake tins to serve them inches.

Nutrition Facts : Calories 198.9, Fat 12.6, SaturatedFat 5.3, Cholesterol 10.2, Sodium 106, Carbohydrate 21.1, Fiber 1.3, Sugar 16.9, Protein 3.5

MOM'S PEANUT BUTTER BLOSSOM COOKIES



Mom's Peanut Butter Blossom Cookies image

My mom makes these every year for Christmas, and I must admit, they are one of my favorites!

Provided by Hailey Rae

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 55m

Yield 48

Number Of Ingredients 11

¾ cup peanut butter
½ cup shortening
⅓ cup white sugar
⅓ cup light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 (8 ounce) package milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat peanut butter and shortening together in a bowl using an electric mixer until smooth and creamy; add white sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla extract to creamed mixture and beat until smooth.
  • Mix flour, baking soda, and salt together in a separate bowl; gradually beat into the creamed mixture until dough is just mixed. Shape dough into 1-inch balls and arrange on a baking sheet.
  • Bake in the preheated oven until cookies are lightly browned, 8 to 10 minutes. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 9.5 g, Cholesterol 5 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 75.1 mg, Sugar 3.3 g

*** MOM'S PEANUT BUTTER INCREDIBLES ***



*** Mom's Peanut Butter Incredibles *** image

Mmmmmm is for Mom!

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories     Cookies

Number Of Ingredients 6

3 stick(s) butter
1/2 - 3/4 cup(s) chunky peanut butter
2 cup(s) confectioners' sugar
2 sleeves - graham crackers (any flavor - regular, honey, cinnamon or chocolate) crushed
1 package(s) semi-sweet chocolate chips
1 package(s) butterscotch chips

Steps:

  • In saucepan, melt butter, peanut butter; mix well. Add sugar, graham cracker crumbs.
  • Press into 13 x 9" greased baking dish.
  • In another saucepan, combine chocolate & butterscotch chip, melt together; mix well.
  • Pour over crust & refrigerate until chocolate is set. Cut into bars.

INCREDIBLE EDIBLES



Incredible Edibles image

With these hot days, No Bake goodies is the only way to go! These tasty peanut butter, chocolate, graham bars were introduced to me at a meeting many decades ago. The baker was inundated with pleas for the recipe.Happily she shared. This was in the deep south. It has made the rounds by now, but I have only seen other recipes that...

Provided by Catie B

Categories     Other Snacks

Time 20m

Number Of Ingredients 5

3/4 c butter, melted
2 c graham cracker crumbs
12 oz peanut butter (traditional works better than all natural).
2 c confectioners' sugar
1 bag(s) (12 oz.) semi-sweet chocolate chips

Steps:

  • 1. Mix first four ingredients. (All but chocolate chips) Beat until thoroughly mixed and crumbly. Press into a greased 9x13 inch pan.
  • 2. Melt chocolate chips and spread evenly over graham mixture. Let Stand until chocolate hardens. Cut into small squares.
  • 3. Cookies are rich. Small squares are just the right bite. These freeze well. To store, place in a sealed container. To keep to yourself, make sure container says 'yogurt" (the big ones) 'shortening', or 'wheat bran'. Disclaimer: The above suggestion honestly comes from someone else who loves these madly!! For Guten Free bars: Use gluten free graham crackers, and make sure all ingredients are GF as well.
  • 4. NOTE: If you used natural peanut butter, I would try this: Mix together the peanut butter (make sure before measuring all the peanut butter, from the bottom of the jar, has been thoroughly mixed with the oil, so it is all uniform before measuring), the confectioner's sugar, and the crumbs (finely crushed) in with mixer if possible for through mixing, and then slowly add the butter until you reach a moist crumbly stage. You may not need all the butter if it is already very wet from a soft, natural peanut butter, so some may be left. Then, after patting into pan, chill in fridge for about 10 minutes or so prior to adding the chocolate top. You may need to keep the natural peanut butter edibles in the refrigerator and take out before serving. Butter only please, margarine adds more water. Won't work well in this recipe.

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