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Line a 9×13 pan with parchment paper and set aside. Place the butter, peanut butter and baking chips into a large saucepan. Heat over low-medium heat until melted and smooth, stirring frequently. Remove from the heat and stir in the vanilla. Cool until you can safely touch the bottom of the pot, then stir in the marshmallows.

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Preheat your oven to 350°F. Step 2. Line an 8 by 8-inch baking pan with lightly oiled foil or parchment paper. Step 3. In a medium bowl, stir melted butter and brown sugar until blended. Add egg.

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Directions. Step 1 Grease a 8"-x-8" baking pan with cooking spray. In a medium saucepan over medium heat, melt butterscotch chips, and peanut butter together. Turn off heat then stir in.

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Instructions. Preheat oven to 350 degrees. Spray a rimmed cookie sheet with cooking spray and set aside. Use a hand mixer to cream together the ¾ cup softened butter and 1½ cup granulated sugar. Add eggs and vanilla. Mix well. In a separate bowl, mix together the flour, cocoa powder, salt, and baking powder.

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Instructions. Spray the interior of an 8" x 8" or 7" x 11" baking pan with nonstick cooking spray. Set it aside. Combine the butter and peanut butter in a microwave safe bowl. Stir until mixed. After they are blended, add the butterscotch chips and stir and put the bowl in the microwave for 1 minute. Stir.

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In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for 5 minutes. (It will burn easily so watch it carefully.) Remove from the heat and stir in the peanut butter chips. Beat until chips are melted.

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In a non-stick pan, melt the butter. Add the milk and sugar and bring to a boil. Boil for 1 minute, then remove from the heat. Add the peanut butter and marshmallows . Stir in the peanut butter and mini marshmallows. Continue to stir until the marshmallows are melted. Add the oats and salt.

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Spray a 9x13 pan with vegetable oil spray. To a medium saucepan add the peanut butter, corn syrup, and sugar on medium heat. Mix well until just dissolved, then remove from heat. In a large bowl mix Cheerios and peanut butter mixture. Working quickly, gently press half of the Cheerios mixture into baking pan.

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Step 2. In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.

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3/4 cup creamy peanut butter; 2 cups butterscotch chips; 4 cups miniature marshmallows + 1 hand full for sprinkling; 1 cup salted peanuts; Directions. 1. Line an 8″ X 8″ baking pan with parchment paper. Leave an overhang for easy pan removal later. 2. Add the peanut butter and butterscotch chips to a deep saucepan over medium heat.

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Add the butterscotch morsels, peanut butter, butter, and heavy cream to a 3 to 4-quart heavy-bottomed saucepan over medium heat. Stir constantly until the butterscotch morsels and peanut butter are melted and smooth. Remove from the heat and stir in the vanilla. Allow the butterscotch mixture to cool for 8 to 10 minutes.

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Slowly add the baking soda, salt, and flour until combined. Lastly, add in chocolate chips and mix well. Using a cookie scoop (1.5 T), scoop cookie dough onto a prepared baking sheet (greased or lined with a silpat mat). Gently press down on the dough to flatten and place 8 mini marshmallows on top of the cookie dough.

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Add the condensed milk, peanut butter chips, 1 cup chocolate chips, peanut butter and vanilla into a large dutch oven on medium low heat for about 5 minutes (mixture will be very thick). Remove from heat and let sit for 10 minutes. Mix in half of the marshmallows, peanuts and remaining chocolate chips and transfer to 8x8 inch baking dish lined.

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Increase speed to highest setting and beat 1-2 minutes. Beat in vanilla. Place peanut butter into a small bowl and add a quarter of the batter. Quickly stir until well blended. Scrape the peanut butter mallow back in the mixer bowl with the vanilla batter. Use a large spatula to gently fold the two batters together until mostly blended.

Marshmallow Peanut Butter Cobbler Sweet Jumbles

Peanut Butter Marshmallows. 2/3 cup unsweetened peanut butter powder, plus an additional 3 Tbsp. Pour 2/3 cup of cold water into a small bowl and gradually sprinkle the gelatin in while stirring. Set aside to hydrate. Pour 1/2 cup cold water into a large saucepan; add the corn syrup, sugar, and light brown sugar and gently stir until well combined.

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Instructions. Grease a square pan (8x8 or 9x9-inch) and set aside. Add 1 cup of the marshmallows, the corn syrup and brown sugar to a saucepan. Heat over low-medium heat and stir until the brown sugar is dissolved and the marshmallows are melted. Remove from the heat and stir in the peanut butter.