Time 6m Yield 40 pieces, 12 serving(s) Number Of Ingredients 6 Steps:
Mix sugar, cocoa and milk in a saucepan. Bring to a rapid boil and boil for exactly one minute. Pour over peanut butter and vanilla and nuts in a bowl and beat until thick – this only takes about a minute. Immediately pour onto a buttered platter and allow to cool. Cut into squares. Tip: Have your peanut butter and vanilla already in a bowl before boiling the mixture as you need to pour it over the peanut butter immediately.
Yield 32 Number Of Ingredients 6 Steps:
Butter one 9x9 inch pan. Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage. Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.
Time 10m Yield about 2 pounds. Number Of Ingredients 5 Steps:
In a saucepan, combine peanut butter and butter. Cook and stir over medium heat until blended. Remove from the heat; stir in confectioners’ sugar, cocoa and vanilla. Spread into buttered 8-in. square pan. Freeze for 30 minutes or just until firm before cutting into squares. Store at room temperature.
Time 35m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Combine sugar, cocoa, milk, salt and vanilla in saucepan. Mix well, bring to boil over low heat. Let boil until definite ball forms in cold water. Remove from heat. Add butter and peanut butter. Stir well, pour into pan, cut in squares. Cool.
