Ingredients

* 1/2 pound sliced easy-melt cheese (recommended: Velveeta)
* 1 cup (2 sticks) butter
* 1 cup creamy peanut butter
* 1 teaspoon vanilla extract
* 1 cup chopped nuts
* 2 (16-ounce) boxes confectioners’ sugar

Directions

Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts.

Empty confectioners’ sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff.

Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm.

To serve, cut into squares.

INGREDIENTS:

• 1/2 cup chunky peanut butter
• 1 (8 oz.) Cool Whip
• chocolate syrup

DIRECTIONS:

1. Mix peanut butter and Cool Whip.
2. Put mixture in muffin tin.  (This should fill about 12 muffin cups.)
3. Drizzle with chocolate syrup.
4. Freeze. 

They are ready to eat when completely frozen.  If not eaten in one day, remove them from the muffin tin and store in a plastic bag in the freezer.

INGREDIENTS:

• 1/2 cup creamy peanut butter
• 1 (8 oz.) container vanilla yogurt
• 1/8 tsp. cinnamon
• 1/2 cup frozen whipped topping, thawed

DIRECTIONS:

1. Mix together peanut butter, vanilla yogurt, and cinnamon.
2. Stir in whipped topping.
3. Serve with a platter of fresh fruit.

Makes two cups.