Delicious Easy Peanut Butter Recipes

Peanut Butter Mixture:
1 lb. peanut butter coating
½ cup peanut butter 2 T oil.
Melt coating.  Stir in peanut butter & oil.

~Peanut Butter Fudge: Pour mixture into a greased 8 or 9 inch pan.
~ Peanut Butter Balls: let mixture set up then form in balls and dip in melted chocolate. Refrigerate.
~ Peanut Butter Cups: Coat candy mold with chocolate and let it set up in the refrigerator.  Spoon melted peanut butter mixture in mold and let set before coating top of peanut butter cup with chocolate.  Refrigerate.
~ Pretzels: Dip pretzels in melted peanut butter mixture.  After set dip again in melted chocolate or white coating. Refrigerate.


Tiger Butter

2 lb white chocolate
1 C peanut butter
12 oz semi-sweet chocolate

Melt white chocolate, add peanut butter, and pour on cookie sheet lined with waxed paper. Melt semi-sweet chocolate. Drop by spoonfuls into peanut butter mixture.  Swirl with a knife and refrigerate 15 min. Break into bite-size pieces.


Pat’s Easy Turtles

1 lb Nestle caramel loaf
2 C pecan pieces
1 lb chocolate coating

Warm caramel 30-45 seconds in microwave. Spray spoon so caramel won’t stick.  Stir in pecan pieces and drop small spoonfuls onto greased cookie sheet or parchment paper (will stick to waxed paper!) Let set in refrigerator about 10 minutes.  Melt chocolate coating and dip caramel mixture in chocolate.  Place on waxed or parchment paper. Refrigerate about 15 minutes. Makes about 48 turtles.


Pat’s Easiest Turtles

2 lb chocolate coating
¾ lb caramel balls
½ lb pecan pieces

Melt chocolate coating and stir in caramel balls and pecan pieces. Spread onto waxed paper or parchment paper on cookie sheet.  Refrigerate 15 minutes and break into bite-sized pieces.


Heath Crunch Candy

2 lb chocolate coating
¾ lb Heath crunch

Melt chocolate and stir in crunch. Spread out thin on a cookie sheet lined with waxed or parchment paper. Refrigerate 15 minutes; break into bite-sized pieces.  May also be spooned into candy cups or molds.


Peppermint Crunch Candy

2 lb white chocolate
¾ lb red & green peppermint crunch

Melt chocolate and stir in crunch.  Spread out thin on a cookie sheet lined with waxed or parchment paper. Refrigerate 15 minutes; break into bite-sized pieces.  May also be spooned into candy cups or molds.


Peanut Butter Balls

1 stick melted margarine or butter
1 C peanut butter
1 ½ C powdered sugar
1 lb chocolate coating

Add peanut butter to melted margarine and blend in powdered sugar.  May need to add a little more powdered sugar if mixture is too soft to make balls. Form into balls and let cool. Melt dipping chocolate and dip balls into chocolate. Place on wax paper to harden.  Peanut butter cups can be made with a candy mold and paper cups available from Pat’s.


Lemon Crunch Candy

2lb white chocolate coating
½ lb lemon crunch

Melt coating and stir in crunch. Spread thin on cookie sheet lined with waxed or parchment paper.  Refrigerate 15 minutes – break into bite-size pieces.


Chocolate Crispies

2 lb chocolate coating or 2 lb white coating
1 bag Tiny Tots

Melt chocolate and stir in crunch.  Spread out thin on a cookie sheet lined with waxed or parchment paper.  Refrigerate 15 minutes; break into bite-sized pieces.  May also be spooned into candy cups or molds.


Toasted Pecan Delight

2 lb white coating
½ lb pecan pieces

Toast pecans on cookie sheet in 3000 oven for 15 – 20 minutes.  Stir into melted coating and spread on waxed paper or parchment paper on cookie sheet. Refrigerate 15 minutes. Break into bite-sized pieces.


Chocolate Covered Cherries

1 lb dry fondant
Cherry juice
Maraschino cherries
Chocolate coating

Add cherry juice to fondant to reach consistency of thick cake batter. Drain cherries on paper towel. Using a cherry mold, add a small amount of melted chocolate to coat cavity.  Refrigerate about 5 minutes or until set. Add small amount of fondant to cavity and put cherry on top.  Finish filling mold cavity with melted chocolate.  Refrigerate until candy is set (should fall out of mold when set). The cherries will cordial overnight and be ready to eat the next day.


Chocolate Peppermint Thins

1 lb dark chocolate mint coating
Box of Townhouse crackers

Melt chocolate and dip crackers – place on waxed paper. (Tastes like Girl Scout Thin Mints!)


Hard Candy

2 cups sugar
2/3 cup light corn syrup
¾ cup water
1 dram (1 tsp.) Lorraine Oil flavoring
Coloring as desired
Powdered sugar (optional)

Mix first three ingredients in large saucepan. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring. When syrup reaches 260, add color, but do not stir. Remove from heat at 300. After boiling ceases add flavoring and stir. Pour syrup into lightly oiled candy molds or onto greased cookie sheet. When cool, break into pieces and dust with powdered sugar to prevent sticking. Store in airtight container.


Pecan Squares


3 cups all-purpose flour
½ cup sugar
1 cup butter, softened
½ teaspoon salt

4 eggs
1 ½ cups light corn syrup
1 ½ cups sugar
3 tablespoons butter, melted
1 ½ teaspoons vanilla extract
2 ½ cups chopped pecans

In large mixing bowl, blend together flour, sugar, butter & salt until mixture resembles coarse crumbs.  Press firmly & evenly into greased 15”x10”x1” baking pan.  Bake 350 degrees for 20 minutes.  Meanwhile, in another bowl, combine first five filling ingredients.  Stir in pecans.  Spread evenly over hot crust.  Bake 350 degrees for another 25 minutes or until set.  Cool on wire rack.  Yield 4 dozen.


To Mold Coatings

Fill soup bowl half full of disks.
Put in microwave on medium to medium-high setting, for 1 minute.
Try to stir – if not thoroughly melted, put back in at 30-second intervals, stirring after each, until coating is melted.
If you are going to mold the coating, spoon it into mold.  Tap mold moderately on counter to smooth coating and remove air bubbles.
Put mold in freezer until set – about 5 minutes.  Turn mold upside down on wax paper and tap lightly – if candies do not fall out of mold, put back in freezer for a few more minutes.

Do not coat molds with Pam or other oils.
Be sure to put mold in freezer after pouring in the melted coating – if you let it set up at room temperature (which it will do) you will have difficulty getting the candies out of the mold.

Rocky Road Candy

1 ½ pounds chocolate coating
¼ cup creamy peanut butter
3 Tbsp. butter
2 ¼ cups mini marshmallows
¾ cup chopped pecans

Melt coating, add peanut butter and butter. Mix well, then add marshmallows and nuts. Spoon into candy cups, or pour onto wax lined cookie sheet and cut when cool.


Swedish Chocolate Crème Drops

½ cup soft butter
½ cup Crisco
3 oz soft cream cheese
½ tsp. vanilla
1 ½ cups sugar
1 egg
2 Tbsp. milk
2 cups flour
5 Tbsp. cocoa
½ tsp. salt
1 ½ tsp. baking powder
½ cup chopped pecans (optional)

Mix together first 7 ingredients. Add dry ingredients and mix well. Add nuts. Dip teaspoonfuls into sugar.
Place onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Don’t overbake so cookies will stay soft.


Peanut Butter Fudge

2 cups sugar
½ cup evaporated milk
1 ½ cups Pat’s creamy peanut butter
7 oz. jar marshmallow cream

Bring sugar and milk to a boil. Boil for 3 minutes. Add peanut butter and marshmallow cream. Mix well. Quickly pour into a buttered 8 inch square pan. Chill until set.


Pecan Tasties

½ cup butter, softened
3 oz cream cheese, softened
1 cup flour
Combine butter and cream cheese, add flour and mix to form a soft dough. Chill at least one hour. Form dough into quarter-sized balls. Place each ball in mini-muffin pan. Dip tart tamper in flour and press into dough to shape tarts.

2 Tbsp. butter, melted
¾ cup brown sugar
1 egg
1 ½ cup chopped pecans
1 tsp. vanilla

Preheat oven to 350. Combine tastie ingredients and fill each tart shell. Bake 15-20 minutes until golden brown.

White Chocolate Party Mix
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
1 lb. M&M’s
10 oz. miniature pretzels
1 ½ lb. white coating

Combine first 5 ingredients and set aside. Melt coating, then pour over cereal mixture and mix well. Spread onto wax paper on cookie sheets. Cool and break apart. Store in airtight container.


No-Bake Energy Bites
1 cup dry oatmeal (rolled or quick)
1/2 cup fresh ground almond or peanut butter
1/2 cup chocolate chips
1/3 cup raw honey
1 tsp vanilla extract
Stir all together until completely combined. Chill for 1/2 hour. Roll into 1″ balls. Store in an airtight container & refrigerator for up to 1 week. Great for breakfast on the go and anytime snacks.