Powerballs

I can't remember where I got this recipe but it's really good!


This “Powerball” recipe makes about 40 snack balls, and leftovers can be kept in the fridge
or frozen with wax paper separating the layers.
  1.  Mix 1 cup peanut butter and 1 cup honey until smooth
  2.  Add 3 cups old-fashioned oats and 1/2 cup ground flaxseed
  3.  Add 1 cup chocolate chips and 1 cup nuts and dried fruit (any combintion of peanuts,
sliced almonds, chopped walnuts, chopped pecans, raisins, dried cranberries, chopped dates, etc)
  4.  Roll into ping-pong sized balls and store in fridge or freezer

Peanut Butter and Jelly Pie

1-8 oz package cream cheese, softened
1/2 cup powdered sugar
1/3 cup peanut butter
1-9 in chocolate crumb pie crust
1/2 cup strawberry jelly
2 cups Cool Whip
additional strawberry jelly, optional

In a mixing bowl, beat cream cheese, sugar, and peanut butter until smooth.  Spread into crust.  Top with jelly and Cool Whip.  Cover and refrigerate for 4 hrs or overnight.  If desired, dollop additional jelly on top before serving.  Serves 8.

Brownie Goodie Bars

Brownie  Goodie  Bars
4m:  Betty Crocker

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz) semisweet chocolate chips (2 cups)

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
3. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4. Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For bars, cut into 6 rows by 4 rows. Store tightly covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box 

Peanut Butter Whimsy Bars

Peanut Butter Whimsy Bars
From:  Gooseberry Patch


2 c. sugar
1/2 c. milk
1/2 c. butter
1/8 t. salt
1 t. vanilla extract
1/2 c. creamy peanut butter
3 c. quick-cooking oats, uncooked

Combine sugar, milk, butter and salt in a saucepan; bring to a boil.  Boil for one minute; remove from heat. Add vanilla and peanut butter; stir until smooth. Pour over oats in a large bowl; mix well. Pour mixture into a 13"x9" baking pan lined with wax paper. Allow to cool completely.  Lift wax paper out of pan; cut into squares. Makes 2-1/2 to 3 dozen.

peanut butter pretzel bites

peanut butter pretzel bites

Ingredients:
1 package (14 ounces) caramels
1/4 cup butter, cubed
2 tablespoons water
5 cups miniature pretzels
1 jar (18 ounces) chunky peanut butter
26 ounces milk chocolate candy coating
Directions: In a microwave-safe bowl, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter; top with 1/2 teaspoon caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set. In a microwave, melt candy coating; stir until smooth. Using a small fork, dip each pretzel into coating until completely covered; shake off excess. Place on waxed paper. Let stand until set. Store in an airtight container in a cool dry place. Yield: 8-1/2 dozen.