Peanut Butter Treats

Drop Cookies:
1 ¼ C. butter	2 eggs
2 C. sugar	2 t. vanilla
2 C. unsifted flour	¾ C. cocoa
1 t. baking soda	½ t. salt
½ C. finely chopped nuts	½ C. peanut butter chips
Drop by teaspoonfuls on ungreased cookie sheet. Bake 350° for 8-9 minutes. 4 ½ dozen. Opt.: Use one cup finely chopped nuts and no peanut butter chips.

Chips and Jelly Bars:
1 ½ C. flour	1 egg
½ C. sugar	¾ C. jelly
¾ t. baking powder	1 C. peanut butter chips or chocolate chips
½ C. butter
Heat oven to 375° F. Grease 9-inch square baking pan. Stir together flour, sugar and baking powder; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in beaten egg until blended. Reserve 1 cup mixture; press remaining mixture onto bottom of 9" square greased pan. Stir jelly to soften; spread jelly evenly over crust. Sprinkle ½ of chips over jelly. Stir remaining ½ cup chips into reserved mixture; sprinkle over top. Bake for 30 minutes. Cool. Cut into 1 ½ dozen bars.

Reese's Chocolate Cookies:
1 ¼ C. soft butter	2 C. flour
2 C. sugar	¾ C. cocoa
2 eggs	1 t. baking soda
2 t. vanilla	½ t. salt
2 C. peanut butter chips
Heat oven to 350°F. Beat butter, sugar, eggs and vanilla in a large bowl until mixture is fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 8 minutes or until edges are lightly browned. Cool. Makes 4 ½ dozen cookies.

Peanut Butter Prune Cake:
1 ½ C. flour	1 C. sugar
1 ¾ t. baking powder	½ t. salt
¾ pitted prunes chopped (about 4 oz.)	1⁄3 oil
1 T. orange peel	¾ C. milk
1⁄3 C. chunky peanut butter	2 large eggs
2 T. confectioners' sugar (to sprinkle over top after baking.)
Heat oven 350°. Use 8" square pan. Bake 40 to 45 minutes.

Peanut Butter Crumble Cake:
1 ¾ C. flour	½ C. brown sugar
½ C. butter, softened	½ C. sugar
1 t. baking powder	½ t. cinnamon
½ t. baking soda	½ t. salt
½ C. raisins	1 large egg
2 ½ t. grated peeled fresh ginger root or 1 T. ginger	¾ C. buttermilk, plain low-fat yogurt or sour milk
½ C. chunky peanut butter
Heat oven 350°. Use ungreased 8 or 9" square pan. Mix flour, sugars, cinnamon, and butter. Reserve ¾ C. Stir in peanut butter. Mix rest. Sprinkle reserved mixture over batter. Bake 25 to 30 minutes. Cool in pan.

Peanut Butter (Rice Krispies) Treats:
1 C. corn syrup	1 C. sugar
1 C. peanut butter	6 cups Rice Krispies
Grease 13 x 9 x 2" pan. Heat corn syrup, sugar, and peanut butter. Bring to boil. Boil for 3 minutes. Remove from heat. Add cereal. Mix. Press into pan. Cool. Makes 32 squares.

Easy Peanut Butter Cookies:
14 oz. can Sweetened Condensed milk (not evaporated milk	sugar
¾ C. peanut butter	1 t. vanilla
2 C. biscuit baking mix
Preheat oven to 375°. Mix. Shape into 1" balls. Roll in sugar. Place 2" apart on ungreased sheet. Flatten with fork. Bake 6 to 8 minutes (do not overbake). Cool. Store at room temperature. Blossoms: Shape as above - do not flatten. Bake as above. Press chocolate kiss in center of each ball immediately after baking. Cookie will crack around edges. Makes 5 dozen.

Chocolate Peanut Butter Cookies:
1 C. flour	1 egg
½ t. baking soda	½ t. vanilla
1⁄3 C. butter, melted	½ C. chunky peanut butter
1⁄3 C. sugar	¼ C. chocolate syrup
1⁄3 C. brown sugar
Drop rounded teaspoonfuls on ungreased sheet. Bake at 375° for 10 minutes. Makes 36 cookies.