Peanut Butter Melties Recipes

HOMEMADE PEANUT BUTTER

Steps:

• Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
• Preheat the oven to 350 degrees F.
• Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
• Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
• If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

PEANUT BUTTER MELTS

Steps:

• Preheat oven to 375 degrees F., rack in the middle position.
• Microwave the butter in a microwave-safe mixing bowl to melt it. Add the sugar, vanilla, and molasses. Stir until it's blended, then add the baking soda, baking powder, and salt. Mix well.
• Measure out the peanut butter. (I spray the inside of my measuring cup with Pam so it won't stick.) Add it to the bowl and mix it inches Pour in the beaten eggs and stir. Then add the flour, and mix until all the ingredients are throughly blended.
• Form the dough into walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet. (If the dough is too sticky to form into balls, chill it for a few minutes and try again.).
• Flatten the balls with a fork in a crisscross pattern. (If the fork sticks, either spray it with Pam or dip it in flour.).
• Bake at 375 degrees F. for 8 to 10 minutes, or until the edges are just beginning to turn golden. Cool on the cook sheet for 2 minutes, then move to a wire rack to finish cooling.

PEANUT BUTTER BANANA MELTIES

Steps:

• Leaving the peel on the bananas, slice each in half lengthwise. Smear the inside with peanut butter, and sprinkle with chocolate chips. Place the two halves back together and wrap each banana individually in aluminum foil.
• Cook in the hot coals of a campfire until the banana is hot, and the chocolate has melted, about 10 to 15 minutes, depending on the heat of the coals.

PEANUT BUTTER BANANA MELTIES

Steps:

• Leaving the peel on the bananas, slice each in half lengthwise. Smear the inside with peanut butter, and sprinkle with chocolate chips. Place the two halves back together and wrap each banana individually in aluminum foil.
• Cook in the hot coals of a campfire until the banana is hot, and the chocolate has melted, about 10 to 15 minutes, depending on the heat of the coals.

PEANUT BUTTER MELTIES

Steps:

• Cream butter, peanut butter and sugar together until smooth.
• Beat in the egg.
• Stir in flour to make a stiff cookie dough.
• Shape into balls, the size of large marbles. Place on lightly greased cookie sheets.
• Press with cookie stamp or pointed side of meat mallet or any other object that will transfer a design on to each cookie. Or, press with fork in a criss-cross design.
• Bake at 350 degrees for 8-10 minute or until just lightly browned and set.