Peanut Butter Fruit Drops Recipes

PEANUT BUTTER DROPS

Steps:

• In a saucepan place sugar, cocoa and the milk and stir with a whisk . Take the butter and slice into this mixture over low heat until all is mixed and melted.
• Bring this to a rolling boil and boil for 2 l/2 minutes... I test it by taking a cup of cold water and putting a spoonful of the mixture into the cold water. If it forms a ball it has boiled long enough. If it does not form a ball, it is not done yet. This may take 3 minutes.
• Turn off heat and add the peanut butter. Stir until it is mixed and then with heavy spoon mix in the oats and stir all together and drop by spoonfuls onto waxed paper.

PEANUT BUTTER DROPS

Steps:

• In a bowl, cream the shortening, peanut butter and sugar. Beat in eggs and vanilla. Stir in zucchini. Combine dry ingredients; add to the zucchini mixture. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 12-15 minutes or until lightly browned. Cool on wire racks.

PEANUT BUTTER MARBLED BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
• In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
• Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.

PEANUT BUTTER & FRUIT WRAPS

Steps:

• Spread tortillas with peanut butter, then with spreadable fruit.
• Top with bananas.
• Sprinkle with granola.
• Roll up tortillas.

PEANUT BUTTER FRUIT DIP

Steps:

• In a bowl, combine the yogurt, peanut butter and cinnamon; mix well. Fold in the whipped topping. Refrigerate until serving. Serve with fruit.

PEANUT BUTTER DROPS

Steps:

• In a large mixing bowl, combine the butter and peanut butter.
• Stir in the sugar, then the corn syrup.
• Roll the peanut butter mixture into bite size balls.
• Place in refrigerator for at least 3-4 hours.
• After the refrigeration period, in a double broiler, melt the semi-sweet chocolate, vegetable oil and paraffin, constantly stirring until the chocolate is smooth and creamy.
• Remove the pan from heat and let the mixture cool to 90 degrees F on candy thermometer.
• Dip peanut butter balls in the chocolate and place on a lined cookie sheet.
• Chocolate mixture should be approximately 90 degrees F during the entire dipping process (If the mixture thickens before you finish dipping, return the pan to heat and bring back to 90 degrees F).
• Refrigerate finished product in an airtight container.

PEANUT BUTTER DROPS

Steps:

• In a saucepan place sugar, cocoa and the milk and stir with a whisk .
• Take the butter and slice into this mixture over low heat until all is mixed and melted.
• Bring this to a rolling boil and boil for 2 1/2 minutes -- (test it by taking a cup of cold water and putting a spoonful of the mixture into the cold water. If it forms a ball it has boiled long enough. If it does not form a ball, it is not done yet. This may take 3 minutes.).
• Turn off heat and add the peanut butter.
• Stir until it is mixed and then with heavy spoon mix in the oats and stir all together and drop by spoonfuls onto waxed paper.

PEANUT BUTTER FRUIT DROPS

Steps:

• In mixing bowl beat together peanut butter and butter or margarine.
• Stir in eggs, honey and milk until well blended.
• Stir in candied fruits and peels.
• In another bowl, stir together flour, baking powder, baking soda, cinnamon, and nutmeg; gradually blend into candied fruit mixture.
• Drop dough by teaspoonfuls 2 inches apart on greased cookie sheet.
• Bake in a 350 oven for 10 to 12 minutes or till golden brown.
• Remove to wire rack; cool.
• If desired, top each cookie with additional candied fruit.