|The Sugar Club Cookbook|
|by Peter Gordon|
A collection of 100 recipes in this Pacific Rim inspired cookbook based on recipes from the Sugar Club restaurant in London.
1 - 10 of 142 for powdered sugar peanut butter candy
Preheat oven to ... baking soda, baking powder and salt until well combined. Beat butter until light and fluffy, gradually adding white sugar. Beat in ... then mix in peanut butter. Add vanilla ... the M&M's, if desired.
BOTTOM LAYER: Spray ... on low in oven. Pour over peanut butter and spread. Freeze 20 to 30 minutes (no longer or will be difficult to cut). Cut in bars.
Beat eggs until ... cake with enough peanut butter to cover cake. ... ounce milk chocolate candy bar or chips ... until chocolate is set. Cut and serve.
Heat oven to ... flour, cornstarch, baking powder and soda. Beat the 1/4 pound butter with the peanut butter. Add sugars and beat until ... Total time 1 hour.
In large bowl, beat peanut butter, butter, vanilla ... sweetened milk, then powdered sugar until smooth. Shape ... ball into melted candy coating, let excess ... frozen. 12 1/2 dozen.
Mix butter, powdered sugar, peanut butter, and pecans (optional) until creamy. Roll into 1-inch balls. Chill until firm on waxed paper.
Mix together peanut butter, butter and powdered sugar and form bite ... balls on wax paper and remove toothpick. Dry thoroughly. Approximately 40-50 balls.
Blend butter, peanut butter, and sugar together; mix in ... Put on wax paper, store in tightly covered container in refrigerator or these freeze very well.
Whip 2 cups powdered sugar and 8 oz. ... until creamy. Add peanut butter, 1 cup ... shells. Take frozen candy bar and chop ... refrigerator to firm. 20 servings.
Melt peanut butter and butter in ... from heat. Add powdered sugar; mix well ... on waxed paper. Reheat chocolate coating if it thickens. Yield: 9 dozen.
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