Butterscotch Haystacks

From the butterscotch chip bag.

1 2/3 cups (11 oz pkg.) Nestle Toll House Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz) or 2 cans (5 oz each) chow mein noodles
3 1/2 cups miniature marshmallows

Line baking sheets or trays with wax paper.

Microwave morsels in large, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring until melted.

Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until coated. Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.

Double boiler method: Place morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

Makes about 6 dozen candies.

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I found this on the Butterscotch chip bag. It looks like a yummy variation on the normal Chow Mein Noodle Candy recipe that Gran used to make. I am definitely going to try this. Maybe it will be the new variation! Yum!

Peanut Butter Marshmallow Bars

PREP TIME: 30 min

COOK TIME: 25 min

YIELD: 2 dozen bars

Ingredients:

• 1/2 cup Crisco® Butter Shortening Sticks, plus additional for greasing
• 1/4 cup firmly packed light brown sugar
• 1/2 cup Jif® Extra Crunchy Peanut Butter
• 1/4 cup sugar
• 1 large egg
• 1 1/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking powder
• 1/4 salt
• 1/2 cup Jif® Creamy Peanut Butter
• 4 cups miniature marshmallows
• 1/2 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping
Directions:

1 HEAT oven to 350ºF. Grease a 13 x 9 x 2-inch glass baking dish with shortening.

2 COMBINE brown sugar, 1/2 cup shortening, peanut butter, sugar and egg in a large bowl. Beat at medium speed of electric mixer until well blended.

3 MIX flour, baking powder and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Cover. Refrigerate 15 minutes. Press into prepared dish. Bake 20 minutes or until light brown. Do not overbake. Cool 2 to 3 minutes.

4 PLACE peanut butter in microwave-safe measuring cup. Microwave on HIGH (100% power) for 1 minute. Pour over cookie base. Spread to cover. Cover with marshmallows. Drizzle chocolate syrup over marshmallows.

5 RETURN to oven. Bake 5 minutes or until marshmallows are light brown. Do not overbake. Loosen from sides of dish with knife. Remove dish to cooling rack. Cool completely. Cut with sharp greased knife into 2 x 2-inch bars.

Puffy Grain Chewy Bars

Serves 12

1 cup each: Puffed kamut, brown rice, millet from the health food store or use 3 cups regular puffed wheat from the grocery store. Or try Kashi cereal.
1/2 cup peanut butter, or almond butter
1/2 cup honey
1 teaspoon blackstrap molasses

Dump the cereal in a big bowl. Heat the honey, peanut butter and molasses together. Pour into cereal mixture, working quickly to get it mixed. Press very firmly into a 13 X 9 inch pan. Let sit for as long as you can wait (the longer, the harder) and then dig in.

NOTE: Variations of a theme: Try using brown rice crispies in place of the puffed rice, and toasting the millet and kamut on a cookie sheet (425 oven till toasted) for a crispy texture instead. For more variety, use this recipe as a base and add raisins, chopped dates or chopped nuts.

Peanut Butter Cookies

Courtesy of Joan Snipes. I had these wonderful treats at her house after a performance by Alex Cavalli of St. Paul.

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Adapted from the Magnolia Bakery Cookbook

The brilliance of these cookies is that they have
include two different formats for peanuts–three
if you use chunky peanut butter. They’re crisp on
the outside, and almost cakey on the inside.

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth or chunky)
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking
soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut
butter together until fluffy. Add the sugars and
beat until smooth. Add the egg and mix well. Add
the milk and the vanilla extract. Add the flour
mixture and beat thoroughly. Stir in the peanut
butter chips. Place sprinkling sugar on a plate.
Drop by rounded teaspoonfuls into the sugar, then
onto ungreased cookie sheets, leaving several
inches between for expansion. Using a fork,
lightly indent with a crissscross pattern (I used
the back of a palette knife to keep it smooth on
top), but do not overly flatten cookies. Bake for
10 to 12 minutes. Do not overbake. Cookies may
appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then
remove to a rack to cool completely.

Irresistible Peanut Butter Cookies

3/4 C Jif Creamy Peanut Butter
1/2 C (1/2) stick Crisco Shortening
1 1/4 C firmly packed light brown sugar
3 T milk
1 T vanilla
1 egg
1 3/4 C Pillsbury BEST All-Purpose Flour
3/4 t salt
3/4 t baking soda

1. Heat oven to 375 degrees F.

2. Combine Jif, Crisco, light brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg. Beat until just blended.

3. Combine Pillsbury BEST All-Purpose Flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heapint teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

4. Bake at 375 for 7-8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Removed cookies to cooling rack.

Makes about 3 doz. cookies.

Chocolate Chunk Peanut Butter Brownies

Got this recipe from a Domino brown sugar bag.

1 C peanut butter, crunchy or smooth
1 stick butter, softened
2 1/2 C Domino Demerara Washed Raw Sugar
3 eggs
2 tsp vanilla
2 C self-rising flour
1 (12 oz) pkg semi-sweet chocolate chunks
1/2 cup Domino Demerara Washed Raw Sugar topping, optional

Preheat oven to 350 degrees F. Lightly grease a 9x13 pan. Cream peanut butter, butter and Domino Demerara Sugar until light in color. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in the flour then fold in the chocolate chunks. Pour batter into prepared pan. For a crunchy top, sprinkle generously with 1/2 cup of Domino Demerara Sugar. Bake 25-30 min. Brownies will sink slightly in the center while cooling. Cool completely before cutting into squares.