No-Bake Peanut Butter Rice Krispies

Ingredients

1 cup light corn syrup

1/2 cup granulated sugar

1/2 cup light brown sugar

1 1/2 cups salted peanut butter

2 teaspoons pure vanilla extract

4 cups Rice Krispies

Directions

Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.

Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

Recipe via ~ Martha Stuart

Big Soft & Chewy Peanut Butter Cookies

“Regardless of any unpleasantness in my life, I still get up every morning and look for positive things to do…Who's In Charge.” ~ Wally Amos

Note: Make sure eggs & unsalted butter are room temperature before using.

2 Cups All-Purpose Flour

1/2 Tsp. Baking Soda

1/4 Tsp. Salt

1 Cup Dark Brown Sugar (Firmly Packed)

1 Cup Cane Sugar

3/4 Cups Unsalted Butter (Softened)

3 Large Eggs

1 Cup Creamy Peanut Butter

1 Tbsp. Vanilla Extract 

Preheat oven to 300 degrees F (150 degrees C).

Cream together Unsalted Butter, Peanut Butter, Sugars and Vanilla.

Add Eggs, one at a time beating well.

Add baking Soda and Salt.

Add Flour, one cup at a time.

Line cookie sheet with Parchment Paper, and scoop cookies onto sheet using an ice cream scoop.  Then gently flatten cookies, using a fork (in a criss-cross pattern).

Bake for 15-18, and let cool for a few minutes before transferring to a wire rack.