How To make Dipped Peanut Butter Sandwich Cookies/Toh
How To make Dipped Peanut Butter Sandwich Cookies/Toh
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1/2 c Creamy peanut butter 4 oz Round butter-flavored -crackers 1 c White or semisweet or Milk chocolate chips 1 tb Shortening Recipe by: Taste of Home 12/93 Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate. In a double boiler over simmering water, melt chocolate chips and shortening, stirring until smooth. Dip sandwiches and place on waxed paper until chocolate hardens. GIFT: Use some of those old fruit cake tins from previous years and fill with these tasty cookies. -----
How To make Dipped Peanut Butter Sandwich Cookies/Toh's Videos
Debbie Macomber’s ‘Cedar Cove’ Peanut Butter Sandwich Cookies
‘Home and Family’s’ Cristina Ferrare shows how to make Peanut Butter Sandwich Cookies, from Debbie Macomber’s ‘Cedar Cove Cookbook.’ These moist and chewy cookies are the perfect blend of brown sugar, butter, and sugar. Cristina also offers some great tips to making perfectly fluffy cookies.
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Is Peanut Butter Sugarless Cookies Taste Good? [Vegan]
Is Peanut Butter Sugarless Cookies Taste Good? [Vegan]
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Is Peanut Butter Sugarless Cookies Taste Good? [Vegan]
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Reese's Peanut Butter Cookies - Live
Watch me make Reese's peanut butter cookies in this live stream. Join me during this live broadcast to see how to make this recipe and to talk about upcoming recipes.
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Peanut Butter Easter Eggs
I found this recipe in a little recipe book from Taste of Home magazine. These are really good!
1/2 cup butter 2 1/3 cups confectioner's sugar (powdered sugar) 1 cup graham cracker crumbs (or some other finely crushed slightly sweet biscuit if you don't have the graham crackers where you live) 1/2 cup creamy peanut butter 1/2 tsp vanilla extract 1 1/2 cups dark (or semi-sweet) chocolate chips 2 tbsp shortening Sprinkles for decorating.
In a large bowl, cream butter; gradually add the confectioner's sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs (I made 30 smaller ones) place on waxed paper-lined baking sheet. Refrigerate for 30 minutes or until firm.
In a microwave, melt the chocolate chips and shortening, stir until smooth. Dip the eggs in chocolate, allow excess to drip off. Decorate with sprinkles; return the eggs to waxed paper. Chill until set. Store in an airtight in the refrigerator.