1 cup margarine
½ cup creamy peanut butter (no substitute)
4 tablespoons unsweetened cocoa
1 tablespoon vanilla
1 1-pound box confectioners' sugar
½ cup chopped nuts (walnuts, pecans, peanuts)
or ½ cup coconut (optional)
Melt margarine and peanut butter over low heat.
Remove from heat; add cocoa and vanilla. Beat
in confectioners' sugar and nuts or coconut.
Press into buttered pan. When cool, cut into
squares.
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# Peanut Butter Fudge
*St. Petersburg Times*
## Ingredients
- 1 cup margarine
- 1/2 cup creamy peanut butter (no substitute)
- 4 Tbsp unsweetened cocoa
- 1 Tbsp vanilla
- 1 (1-pound) box confectioners' sugar
- 1/2 cup chopped nuts (walnuts, pecans, or peanuts), or 1/2 cup coconut (optional)
## Instructions
1. Melt margarine and peanut butter together over low heat.
2. Remove from heat; add cocoa and vanilla.
3. Beat in confectioners' sugar and nuts or coconut.
4. Press into a buttered pan.
5. When cool, cut into squares.
NO-BAKE PEANUT BUTTER OATMEAL COOKIES
ST. PETERSBURG TIMES
½ cup margarine
3 tablespoons unsweetened cocoa
2 cups sugar
½ cup evaporated milk
½ cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla
Bring first four ingredients to a boil; boil for
1 minute. Remove from heat; add peanut butter,
oats and vanilla. Stir until it loses shine.
Drop by teaspoonfuls on waxed paper or into
Card 1 Back:
pan. Let dropped ones set for 10 minutes, the
pan cookies longer.
1. Combine margarine, cocoa, sugar, and evaporated milk in a saucepan. Bring to a boil; boil for 1 minute.
2. Remove from heat. Add peanut butter, oats, and vanilla.
3. Stir until the mixture loses its shine.
4. Drop by teaspoonfuls onto waxed paper, or spread into a pan.
5. Let dropped cookies set for 10 minutes; pan cookies will need longer to set.
