Raggedy Robins

Ingredients:
2 cups sugar
1/2 cup white chocolate chips
1 stick butter
1/2 cup milk
1 tsp. Vanilla
1/2 cup peanut butter
3 cups regular rolled oats

1. n a large Dutch Oven mix sugar, white chocolate chips, butter, and milk.
2. Stir over medium heat and bring to a rolling boil. Boil one minute (after rolling boil starts.)
3. Remove from heat. Quickly stir in vanilla, peanut butter, and oatmeal.
4. Working quickly, drop by tablespoons onto waxed paper.
5.Cool for 20 minutes. Makes 36. From Big Red Kitchen

Peanut Butter Bars

1 Cup Sugar
1 Cup Brown Sugar
1 Cup Butter
3 Eggs
1 Cup Peanut Butter

2 Cups Flour
2 Cups Quick Oats
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt

Cream first five ingredients with mixer until smooth. Mix the dry ingredients separately and then add to wet and mix. Press into your biggest cookie sheet. Bake for 12-18 minutes at 350 until lightly golden. Don't over bake. Let cool and then add the peanut butter layer, then the chocolate layer.

Peanut Butter Layer:
1 1/2 Cup of Powdered Sugar
1/4 Cup of Peanut Butter
2 Tablespoons of Milk

Chocolate Layer:
1/4 Cup of Margarine
2 Tablespoons of Cocoa Powder
1/2 Bag of Powdered Sugar
2-3 Tablespoons of Milk

Or use your favorite chocolate frosting.

Peanut Butter Banana Chocolate Chip Cookies

Ingredients

* ¼ Cup maple syrup or agave nectar
* ¼ Cup brown sugar
* ¼ Cup canola oil
* ¼ Cup mashed bananas
* ½ Cup peanut butter or soy butter
* 1 Teaspoon vanilla extract
* A pinch of salt
* 1 Cup oat flour
* ¼ Cup mini chocolate chips

Method

1. Preheat oven to 350 degrees.
2. Mix together maple syrup/agave nectar, brown sugar, canola oil, peanut butter/soy butter, mashed bananas, and vanilla.
3. Add the flour and salt. Mix to combine.
4. Stir in chocolate chips.
5. Roll dough into teaspoon sized balls and place on baking pan.
6. Press down on the balls of dough with a fork.
7. Bake for 15- 20 minutes.
8. Makes 2 dozen cookies.
9. ENJOY!

From Megan's Munchies

Chocolate Covered Egg Attacks

Egg Attacks
Get ready for Easter.

1/4 cup firmly packed brown sugar
1/4 cup butter
3/4 cup powdered sugar
1/2 cup creamy peanut butter
1 teaspoon vanilla
12 oz semi sweet chocolate chips
2 tablespoons butter flavored shortening

In a microwave safe bowl, microwave brown sugar and butter in 30 second intervals, stirring between each, until brown sugar is melted. Stir in powdered sugar, peanut butter, and vanilla. Shape mixture into a ball and wrap in plastic wrap. Refrigerate for 1 hour.

Take out of fridge and shape mixture by teaspoonfuls into egg shapes. Place on a cookie sheet covered with wax paper and refrigerate for 30 minutes.In a microwave safe bowl microwave chocolate chips and butter flavored shortening in 30 second intervals, stirring between each, until chocolate is smooth. Let sit to cool slightly. Using the tines of 2 forks roll eggs in chocolate to coat. Place chocolate covered eggs on parchment or wax paper to dry. When dried remove eggs to an air tight container and there they can keep for a week.

Chocolate Covered Peanut Butter Hearts

Chocolate Covered Peanut Butter Hearts

2 cups peanut butter (or a 16 oz jar)
1/2 cup butter, softened
3-5 cups powdered sugar
2-12 oz bags semi-sweet chocolate chips
6 tablespoons shortening

In bowl, beat the peanut butter and softened butter until smooth. Add powdered sugar by the cupful until dough resembles play-doh. It should not stick to your hands at all and you should be able to easily form a ball with the mixture.

Sprinkle a flat surface with powder sugar and roll out peanut butter mixture to about a 1/2" thickness (if dough is too sticky to roll out put it back in the mixer and mix in more powdered sugar). Cut out heart shapes with a cookie cutter and place peanut butter hearts onto cookie sheets covered with wax paper. Freeze for 1 hour.

Place chocolate chips and shortening in a large microwave safe bowl. Microwave on high for 1 minute. Stir. Microwave for 30 seconds and stir. If needed microwave another 30 seconds until chocolate is completely melted and smooth and almost a runny consistency.

Remove 1 cookie sheet of peanut butter hearts at a time from freezer (it's best to dip them while they are good and frozen). With a large fork place hearts into the melted chocolate, turn over to coat and lift out tapping against side of bowl to shake off excess chocolate, slide chocolate covered hearts onto wax paper covered cookie sheets. Repeat this process until all the hearts are coated then place cookie sheets into the freezer to harden chocolate.

Remove from freezer and cut excess chocolate away from the edges with a sharp knife and place hearts into candy boxes or an air tight container.

Add the pink tinted white chocolate to the tops to make them festive. Just melt some white chocolate, add red food coloring until desired color is achieved, then scoop chocolate into a ziplock bag, snip corner with scissors and drizzle pink tinted chocolate over the hearts and let harden in the freezer before packaging.