Peanut Butter Drops Recipe

Let stand for 1 1 2 to 2 hours or until set. Let stand 1 minute. Cook until sugar dissolves stirring gently about 2 minutes.

Camila Farah

Stir well to combine. In a large saucepan over medium heat cook and stir corn syrup and sugar for 7 8 minutes or until sugar is dissolved do not boil. Add peanut butter and vanilla. Remove from the heat. Add the remaining ingredients stir again and drop by the tbsp.

Combine first 4 ingredients through milk in a medium saucepan. Pour peanut butter mixture over cornflakes stirring gently until all the cornflakes are coated evenly. Cool on wire racks. Drop by rounded tablespoonfuls onto waxed paper coated with cooking spray. In a medium saucepan bring sugar and corn syrup to a full boil.

Beat in eggs and vanilla. Drop onto parchment paper. Bring to a simmer over medium heat stirring frequently. Instructions melt the first 3 ingredients in a bowl in the microwave. Add peanut butter stirring until smooth.

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Take the butter and slice into this mixture over low heat until all is mixed and melted. Add peanut butter and stir until smooth. Add to the zucchini mixture. Bake at 350 for 12 15 minutes or until lightly browned. Step 1 in a saucepan place sugar cocoa and the milk and stir with a whisk.

Apart onto greased baking sheet. Stir well with a whisk. In a bowl cream the shortening peanut butter and sugar. Let cool before eating. Stir with a whisk until chips are melted.

Drop by rounded tablespoonfuls 2 in. Drop by rounded tablespoonfuls 2 in. Apart onto greased baking sheet. Take the butter and slice into this mixture over low heat until all is mixed and melted. Beat in eggs and vanilla.

Stir with a whisk until chips are melted. Combine first 4 ingredients through milk in a medium saucepan. Stir well to combine.