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Peanut Butter Toffee Cookies Snacks and Desserts

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Recipes 1 2 3 4 5 6
Servings 36 72 108 144 180 216
Butter or margarine 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Creamy peanut butter 3/4 C. 1-1/2 C. 2-1/4 C. 3 C. 3-3/4 C. 4-1/2 C.
Brown sugar 1-1/4 C. 2-1/2 C. 3-3/4 C. 5 C. 6-1/4 C. 7-1/2 C.
Milk 3 T. 1/4 C. + 2 T. 1/2 C. + 1 T. 3/4 C. 3/4 C. + 3 T. 1 C. + 2 T.
Vanilla 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C. + 2 T.
Egg 1 2 3 4 5 6
Baking soda 3/4 t. 1-1/2 t. 2-1/4 t. 1 T. 1 T. + 3/4 t. 1 T. + 1-1/2 t.
Salt 3/4 t. 1-1/2 t. 2-1/4 t. 1 T. 1 T. + 3/4 t. 1 T. + 1-1/2 t.
Flour 1-1/2 C. 3 C. 4-1/2 C. 6 C. 7-1/2 C. 9 C.
Crushed Heath® Bars 1-1/3 C. 2-2/3 C. 4 C. 5-1/3 C. 6-2/3 C. 8 C.

Assembly Directions:
Preheat oven to 375 degrees. Cream peanut butter, butter and brown sugar. Add milk, vanilla, and egg. Beat until just blended. Add baking soda, salt and flour. Beat until combined. Stir in crushed Heath® bars by hand.

Drop onto ungreased baking sheet. Bake 10 to 12 minutes or until tops start to turn brown. Remove from oven and allow to cool on cookie sheet for 2 minutes. Remove from cookie sheet and allow to cool completely.

Freezing Directions:
Place in freezer bag or container. Seal, label, and freeze.

Serving Directions:
Thaw and enjoy!

Nutritional Info:
Per Serving: 144 Calories; 8g Fat (51.0% calories from fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 146mg Sodium. 
Exchanges: 1/2 Grain (Starch); 1-1/2 Fat; 1/2 Other Carbohydrates.

From the Monthly Newsletter (Saturday, January 29, 2011)

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