Peanut Butter Marble Cake

This cake has a very light peanut butter flavor to it, along with the chocolate. Nothing better than peanut butter and chocolate! Cake: 1 pkg marble cake mix 3 eggs 1/2 cup oil 1 cup water 1/3 cup peanut butter Icing: 1 can fudge frosting 2 TBS peanut butter In large bowl blend cake ingredients, then beat 2 minutes at high speed. Pour 3/4 of batter into pan. Add marble pouch and t TBS water to remaining batter; blend. Pour chocolate batter on top of yellow batter in pan. Marble layers with knife, turning pan while doing so. Bake at 350 degrees for 35 minutes. Cool completely. Blend frosting with peanut butter. Frost cooled cake. Sprinkle with chopped peanuts, if desired.

Irresistible Peanut Butter Cookies

This recipe is from the Crisco Website. And when they say they are irresistible, they aren't lying! 3/4 cup creamy peanut butter 1/2 stick Crisco shortening stick or 1/2 cup Crisco shortening 1-1/4 cup brown sugar, firmly packed 3 Tbs milk 1 Tbs vanilla 1 large egg 1-3/4 cup flour 3/4 tsp baking soda 3/4 tsp salt Preheat oven to 375 degrees. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat a medium speed of electric mixer until well blended. Add egg, beat just until blended. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2" apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork. Bake for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely. Makes 3 dozen cookies.

Creamy Peanut Butter Fudge

This fudge takes a bit of time, but it is well worth it. 4 cups sugar 1 cup packed light brown sugar 1/2 cup butter 1-12 oz can evaporated milk 1 - 7 oz jar marshmallow creme 1 - 16 oz jar creamy peanut butter 1 tsp vanilla extract Grease a 9 x 13 baking dish. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool completely before cutting into squares.

Peanut Butter Cup Pie

I found this recipe on the Kraft Foods Website - - it is amazing! 1 pkg. (8 oz) cream cheese, softened 1/2 cup plus 1 Tbs peanut butter 1 cup cold milk 1 pkg (3.4 oz_Jell-O Vanilla Instant Pudding 2-1/2 cups thawed Cool Whip 1 Oreo Pie Crust 2 Squares Bakers Semi-Sweet Chocolate Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use. Meanwhile, microwave remaining Cool Whip and chocolate in microwaveable bowl 1-1/2 to 2 minutes or until completely melted and mixture is well blended, stirring after each minute. Cool completely. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable measuring cup or bowl 30 seconds, stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Chocolate-Peanut Butter Bars

This recipe is so easy it almost feels like cheating! It's basically just "jazzing up" a pouch cookie mix, but it is SO good: 1 pouch Betty Crocker Peanut Butter Cookie Mix 1 TBS water 3 TBS oil 1 egg 2 cups chocolate chips* Heat oven to 350 degrees. Spray bottom of 13 x 9 pan with cooking spray. Make cookie dough as directed on pouch. Press in pan. Bake 12-15 minutes or until edges are golden. Cool 5 minutes. In small bowl, melt chocolate 1 - 1-1/2 minutes or until chips can be stirred smooth. Spread over cookies. Refrigerate 30 minutes until chocolate is set; cut into bars. *I prefer Dark Chocolate, so I use that. However, Milk Chocolate would work just as well if that is your personal preference.