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CHOCOLATE MARSHAMALLOW MILE-HIGH SQUARES

12 oz pkg Nestle Toll House semi-sweet morsels.
11 oz pkg Nestle Toll House Butterscotch flavored morsels
1/2 C creamy or chunky peanut butter.
16 oz pkg miniature marshmallows.
1C dry roasted peanuts.

Microwave semi-sweet morsels, butterscotch morsels and peanut butter in
large microwave-safe bowl on Medium-High 70% power for 2 min., stir.
Microwave at additional 10-20 second intervals, stirring until smooth.  Cool
for 1 min. Stir in marshmallows and nuts.
Spread into foil lined 13x9 inch baking pan.  Chill until firm Makes 48
squares.

CHOCOLATE PEANUT BUTTER FINGERS

3 cups butter
3 cups sugar
3 cups brown sugar
3 eggs
3 cups peanut butter
3 teaspoons soda water
2 teaspoons vanilla
1 ½ teaspoons salt
6 cups rolled oats
6 cups flour
2 cups chocolate chips

Mix all but chips.  Spread onto cookie sheets.  Bake at 325.  While hot, spread with chocolate chips.

NO-BAKE PEANUT BUTTER BARS

8 cups cheerios
4 cups crispy rice cereal
4 cups dry roasted peanuts
4 cups M&M’s
2 cups light corn syrup
2 cups sugar
3 cups creamy peanut butter
1 teaspoon vanilla

In a large bowl, combine the first four ingredients; set aside.  In a saucepan, bring corn syrup and sugar to a boil.  Cook and stir just until sugar is dissolved.  Remove from the heat; stir in peanut butter and vanilla.  Pour over cereal mixture and toss to coat evenly.  Spread into two greased baking pans.  Cool.  Cut into 3x3 squares.

PEANUT BUTTER CUPS

2/3 cup graham cracker crumbs
2 cups butter
2 cups peanut butter
2 pounds powdered sugar
4 cups chocolate chips, melted

Combine first five ingredients, press into two buttered 9x13 pans.  Cover with melted chocolate chips.  Refrigerate.  Let warm slightly before cutting to prevent chocolate from cracking.

PEANUT CRUNCH CAKE

1 package yellow cake mix
1 cup peanut butter
½ cup packed brown sugar
1 cup water
3 eggs
¼ cup vegetable oil
¾ cup semisweet chocolate chips, divided
¾ cup peanut butter chips, divided
½ cup chopped peanuts

In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly.  Set aside ½ cup.  Add water, eggs, and oil to remaining crumb mixture; blend on low until moistened.  Beat on high for 2 minutes.  Stir in ¼ cup each chocolate and peanut butter chips.  Pour into a greased 13x9x2 baking pan.  Combine peanuts, reserved crumb mixture and the remaining chips, sprinkle over batter.  Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.  Cool completely.

PEANUT BUTTER APPLE DIP

3 package (8 oz) cream cheese, softened
3 cup peanut butter
3 cup packed brown sugar
¾  cup milk
12 apples cut into wedges

In a mixing bowl, combine the first four ingredients; mix well.  Serve with apples.  Store in the refrigerator.

ROCKY ROAD FUDGE

2 cups (12 oz) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
2 tablespoons butter
3 cups salted dry roasted peanuts
1 package miniature marshmallows (10 ½ oz)

In a saucepan, combine the chocolate chips, milk and butter.  Cook and stir over medium heat until chips are melted and the mixture is smooth.  Remove from the heat, stir in peanuts and marshmallows.  Spread into a greased 13/9/2 baking pan.  Refrigerate until firm.  Cut into squares.

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