Project Dessert

Yield: 1 cookie sheet

Time: Prep – 12 minutes, Cook – 18-20 minutes

3/4 cup margarine

3/4 cup creamy peanut butter

3/4 cup sugar

3/4 cup brown sugar

2 tsp water

2 eggs

1 1/2 tsp vanilla sugar

1 1/2 cups flour

1 1/2 cups cooking oats

3/4 tsp baking soda

1/2 tsp salt

• In bowl, cream margarine, peanut butter, sugars, and water.
• Beat in eggs and vanilla sugar, and then add rest of ingredients.
• Spread onto cookie sheet and bake at 325 for 18-20 minutes

Topping:

1 1/4 cup chocolate chips

1/2 cup peanut butter

• Melt together chocolate chips and peanut butter and spread over warm bars.

Tips: When spreading the batter in the cookie sheet make sure to spread everything evenly in the pan. For the topping I used baking chocolate instead of chocolate chips which I find is easier to melt. These bars tasted really good but they tend to crumble easily.

Yield: about 2 dozen

Time: Prep – 5 minutes, Cook – N/A

2 cups confection sugar

1 cup honey graham crackers, crushed

3/4 cup ground walnuts

1/2 cup coconut, shredded

1/2 cup peanut butter

1 stick margarine, melted

1 bar chocolate

• Mix all ingredients well.
• Form into balls and place on baking sheet.
• Freeze for 1 1/2 hours.
• Remove from freezer.
• Melt chocolate over low heat and dip balls into chocolate.
• Refreeze.
• Remove from freezer an hour before serving.

Tips: These look like they have little yarmulkas on them. They taste good and are really easy to make with no baking required. Its pretty much a few powdered things put together with the margarine and peanut butter holding them together. They can be stored in the refrigerator instead of the freezer.

Price to make: $4.86

Yield: cookie sheet 

Time: Prep – 18 minutes, Cook – N/A

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

5 cups rice krispies

• In pot, bring corn syrup and sugar to a boil.
• Remove from heat, mix in peanut butter and rice krispies and spread onto a cookie sheet.

Topping:

8oz bittersweet chocolate

1oz margarine

• Melt chocolate with margarine and spread mixture on top.

Tips: After boiling corn syrup and sugar, add the peanut butter while the pot is still on the fire. These are really easy to make and taste amazing!

Price to make: $6.38

Yield: 8” square pan

Time: Prep – 20 minutes, Cook – N/A

6oz baking chocolate, chopped

2 sticks margarine

16oz jar creamy peanut butter

3 cups rice krispies

1/4 tsp salt

3 cups confection sugar

• Line 8” square pan with parchment paper.
• Melt chocolate and 1 Tbsp margarine over low heat.
• Remove from heat and stir in half of peanut butter and 2 cups rice krispies.
• Spread mixture evenly in pan.
• Refrigerate for 15 minutes to harden.
• In pot, combine remainder of margarine and salt, and heat until melted.
• Remove from heat.
• Add rest of peanut butter, 1 cup of rice krispies and confection sugar and mix until smooth.
• Spread over first part in the pan and refrigerate another 15 minutes or until hardened.
• Cut into squares.

Tips: Recipe was a little too sweet but otherwise really good.

Price to make: $4.46

Yield: about 18

Time: Prep – 8 minutes, Cook – N/A

12oz chocolate chips

1/2 cup peanut butter

1/2 cup almonds

1 cup rice krispies

• Melt together chocolate and peanut butter.
• Mix in rest of ingredients.
• Drop spoonful's onto ungreased cookie sheet and freeze.

Tips: Melt chocolate before mixing in peanut butter. I used chunky peanut butter and sliced almonds. These were really easy to make and taste really good.