Pour peanut butter mixture over powdered sugar in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
Meanwhile, temper the milk chocolate (see notes) and pour over the
chilled peanut butter mixture, using a rubber spatula to spread it evenly and smooth it out.
Stir half of the melted
peanut butter mixture right into the oatmeal - just a light swirl in, it doesn't have to be completely dissolved.
Remove the cheesecake pan from the freezer and transfer the cooled off
peanut butter mixture on top of the chocolate bottom, spreading it evenly.
I can remember sitting on the counter, rolling the
sticky peanut butter mixture into balls with my momma, and slipping into a state of sweet euphoria as I licked my fingers upon completing the messy task.
I love eating them with a yogurt
+ peanut butter mixture, but they also mesh well with a side of eggs and even avocado chunks.
Pour melted chocolate and
peanut butter mixture onto baking sheet, spread the chocolate onto baking sheet so it's about 1/4» thick.
When cookies are cooled,
spread peanut butter mixture over the top of cookie - I've seen recipes that give you an amount - but since these are homemade and if you LOVE peanut butter - pile it on - but no more than 2 tsp.
Dip the chicken breaststripsin
the peanut butter mixture, coating well on both sides, and arrange them in the foil - lined pan.
Toss the bread cubes with
the peanut butter mixture until they are coated on all sides.
Hint: Make sure that you use a strong spoon, and have a strong arm, because when you start stirring the Krispies with
the Peanut Butter mixture, it stiffens fast.
Not sure if I needed an egg added to
peanut butter mixture.