Directions

1. Heat oven to 350°F. Line two baking sheets with parchment paper.
2. In large bowl, beat brownie mix, butter, cream cheese, and egg. The mixture will be sticky. Using a cookie scoop, scoop mixture onto prepared cookie sheets, making 24 cookies.
3. In small bowl, beat together powdered sugar and peanut butter until smooth. Form mixture into 24 1-inch balls.
4. Bake 10 to 12 minutes, or until edges are firm. Immediately press a peanut butter ball lightly onto the center of each cookie. Let cool 5 minutes, then transfer to a wire rack to cool completely.
5. Spoon melted chocolate on top of each cookie. Let chocolate set before storing in an airtight container.

Directions

Heat the oven to 350°F. Line 9X13 inch baking pan with foil or parchment paper.

Crust

1. In mixer bowl, cream together butter and brown sugar. Add egg yolk. Blend to combine. Add flour and salt. Blend until dough forms. Press into bottom of prepared pan. Bake 24 to 26 minutes or until the top is light golden brown. Cool.

Caramel Peanut Butter Layer

1. In mixer bowl, blend together powdered sugar, peanut butter, dulce de leche, butter and vanilla. Smooth mixture over cooled crust in an even layer. Chill 30 minutes.

Chocolate Topping

1. In microwave-safe bowl, add chocolate chips, heavy cream, and corn syrup. Microwave on HIGH in 30 second increments, stirring in between, until melted and smooth. Pour over caramel layer, spreading to edges.
2. In piping bag fitted with a small tip, pour melted vanilla melting wafers. Pipe lines across top of bars in 1-inch intervals. Using toothpick, pull through piped lines in 1 inch intervals; dragging the toothpick in opposite directions to create a feathered pattern. Chill for 30 minutes.

Use foil to lift from pan. Peel foil away from edges. Cut into bars.

Directions

1. In mixer bowl with dough hook, dissolve yeast in warm milk and water. Add molasses, 1/4 cup brown sugar, egg, oil, cinnamon, salt, ginger, cloves and 3 1/2 cups flour. Mix on low speed until smooth. Stir in enough remaining flour to form a soft dough, if necessary. Place in a greased bowl, turning once to grease top. Cover. Let rise in a warm place 1 hour or until doubled.
2. In small bowl, mix filling ingredients. Turn dough onto a lightly floured surface. Press dough into 13 x 9-inch rectangle. Spread filling to within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 9 slices.
3. Place cut side down in a parchment lined 9 x 9-inch baking pan. Cover; let rise in a warm place 1 hour or until almost doubled.
4. Heat oven to 375°. Bake 20 to 25 minutes until golden brown.
5. In small bowl, mix icing ingredients. Drizzle over rolls.

Directions

1. In medium bowl, combine Crust ingredients until well blended. Pour mixture into 9-inch pie plate. Pat and press firmly on bottom and up sides of pie plate. Refrigerate until firm, at least 45 minutes.
2. In medium bowl, beat Filling ingredients with electric hand mixer until smooth and creamy. Spoon mixture into chilled crust. Refrigerate loosely covered until ready to serve.
3. Garnish as desired before serving. Store refrigerated.

Directions

1. Heat oven to 350°F. Line large baking sheet with waxed paper.
2. In medium bowl using hand mixer combine 1 cup peanut butter and powdered sugar until fluffy. Drop teaspoon sized balls of mixture on prepared sheet. Freeze 15 minutes.
3. In large bowl using hand mixer cream remaining ½ cup peanut butter, butter and sugars until light and fluffy. Add egg and vanilla extract until combined.
4. In small bowl, combine flour, baking soda and salt. Gradually add flour mixture to peanut butter mixture and mix just until flour is incorporated.
5. In small bowl, combine sugar and cinnamon.
6. Scoop heaping tablespoon cookie dough and flatten. Top with frozen peanut butter balls and wrap dough to completely seal.
7. Roll in cinnamon-sugar mixture and place on parchment paper-lined baking sheet.
8. Bake 10 minutes or until edges are set.
9. Let stand 5 minutes before transferring to wire rack to cool. Dust with powdered sugar if desired.

Directions

1. Heat oven to 350°F.
2. In small bowl, combine oats, flour, baking powder, baking soda and salt; mix well.
3. In large bowl, beat together butter and peanut butter with electric mixer on medium speed until smooth.
4. Beat in granulated and brown sugars, eggs and vanilla until blended.
5. Beat in flour mixture just until blended; stir in chocolate chips.
6. On ungreased baking sheets, drop dough by rounded tablespoons 2 inches apart.
7. Bake 13 minutes or until golden.
8. Transfer cookies to wire rack to cool completely.

Directions

1. Line baking sheet with waxed paper. In medium microwavable bowl, microwave semisweet chocolate on HIGH 1 minute, stirring after 30 seconds, until melted.
2. In another medium microwavable bowl, microwave white baking and peanut butter on HIGH 1 minute, stirring after 30 seconds, until melted.
3. Pour chocolate onto prepared baking sheet spreading with spatula to create a smooth layer. Drizzle peanut butter mixture over chocolate layer. With knife, cut through both mixtures to swirl for marbled design. Refrigerate 1 hour or until firm. Break into pieces.

Directions

Hot Chocolate

1. In medium saucepan combine milk, sugar, cocoa powder and peanut butter.
2. Heat, stirring constantly 3 to 5 minutes or until heated through. Transfer mixture to 4 mugs.
3. Top each with 1 scoop ice cream. Drizzle with chocolate syrup if desired.

Decoration for the cups

1. Melt wafers according to package directions.
2. Turn mugs upside down and dip rim in chocolate, twisting to remove excess.
3. Dip chocolate covered rim into peanuts. Drizzle mug with melted peanut butter.
4. Refrigerate 30 minutes.
5. Drizzle top of hot chocolate float with melted peanut butter.

Directions

1. In medium non-stick saucepan, combine milk and sugar. Bring mixture to a boil over medium heat; reduce heat to medium-low, stirring constantly 2 to 3 minutes.
2. Remove from heat and stir in peanut butter and remaining ingredients.
3. Transfer mixture to a lightly greased 8- x 8-inch baking dish.
4. Let stand at room temperature 1 hour. Refrigerate until ready to serve. Cut into 1-inch squares.
5. Garnish with sea salt or sprinkles, if desired.