Best 7 Peanut Butter Fig Crunchies Dee Dees Recipes

PEANUT BUTTER FIG CRUNCHIES - DEE DEE'S

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Cream butter and both sugars; blend in peanut butter, egg, and vanilla. Add sifted flour, soda, salt, cayenne pepper and figs; mix well.
• 3. Form into small balls; roll in additional sugar. Bake on ungreased cookie sheets at 375º for 10 - 12 minutes.

DEE DEE'S OOEY GOOEY CHOCOLATE PEANUT BUTTER BARS

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Combine dry ingredients and sift into a large mixing bowl; add melted butter, peanut butter, and eggs. Mix until it forms a dough and is somewhat crumbly.
• 3. Press mixture into a 9X13 pan reserving about 1 1/2 cups of the mixture to be crumbled on top.
• 4. Melt chocolate chips, sweetened condensed milk and butter in a small pot over a low heat. Stir frequently just until chocolate is melted. Remove from heat and stir in vanilla.
• 5. Spread chocolate mixture evenly over peanut butter mixture pressed in pan. Crumble reserved 1 1/2 cups dough mixture evenly over chocolate mixture.
• 6. Bake 27 to 30 minutes. Cool completely. Slice into small squares and serve. For a big treat, serve with a scoop of ice cream. NOTE: very rich, one bite goes a long way ...enjoy

PEANUT BUTTER CRUNCH COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and peanut butter together in a bowl using an electric mixer until creamy and smooth; beat in brown sugar and white sugar until incorporated. Add egg and vanilla to creamed butter mixture and mix until smooth.
• Whisk oats, flour, baking soda, baking powder, and salt together in a separate bowl; stir into creamed butter mixture until just incorporated. Carefully fold chocolate bars into dough. Drop dough by rounded teaspoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.

PEANUT BUTTER FUDGE PIE

Steps:

• Mix cream cheese until fluffy.
• Blend in peanut butter and powdered sugar, mix well.
• Slowly add milk.
• Fold in 2-4 ounces of the whipped topping.
• Set aside.
• Spread fudge onto bottom and sides of prepared crust.
• Put mixture into crust.
• Freeze a few hours until just set.
• Spread remaining whipped topping over pie.
• Sprinkle with chocolate chips.
• Replace lid and freeze.
• Thaw in fridge 2 or more hours, or counter 1 hour, before serving.

PEANUT BUTTER CRUNCHIES

Steps:

• In large pan, bring sugar and corn syrup to a boil.
• Stir in peanut butter and remove from heat.
• Add cornflakes.
• Drop by spoonfuls onto waxed paper that has been sprayed with nonstick cooking spray.

PEANUT BUTTER CRUNCHIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine, peanut butter and sugar until smooth. Beat in the egg. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Crush the cereal squares and stir into the dough until well blended. Roll tablespoons of dough into balls and place them 2 inches apart onto the prepared cookie sheets. Flatten slightly using a fork and making a criss cross pattern. Dip the fork in sugar to prevent sticking.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are lightly browned. Let stand on the cookie sheet for 1 minute before removing to wire racks to cool completely.

PEANUT BUTTER FUDGE PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,