Thanks! Ginger - I can't say for sure, but I think they might be OK to freeze before baking - they are very easy to handle. They would be good to have on hand to bake for emergencies :) Ann - I wonder if you could replace the peanut butter with some substitution like maybe cream cheese? Hmmm....I might give that a try sometime! Cindy

One of the first KT gatherings was here in B'ham. Country Bumpkin brought two of these and very tasty! Quick & Easy Peanut Butter Pie 1 graham cracker crust 1/3 cup peanut butter 1 cup confectioner's sugar 4 oz. softened cream cheese 8 oz. Cool Whip chopped peanuts (optional) Mix all ingredients, except peanuts, until well blended. Pour into graham cracker crust and sprinkle with chopped peanuts. Chill about 2 hours before serving.

jadeite- I'm not tricia, but will help you out with an answer. Two tablespoons of powdered peanut butter reconstitutes into 2 T. of peanut butter. A #10 can (44-ounces) = approximately 89 two-tablespoon servings. If you are interested in purchasing it in #10 cans, Emergency Essentials (beprepared.com) has it discounted several times a year and they also give a discount for purchasing multiple cans. A 44-oz. cans (89 - 2 T. servings) costs 38-cents per oz. Emergency Essentials also has a smaller, 12-oz., container. A nice size to give it a try. You might want to look for a powdered peanut butter product called PB2 to give it a try in a smaller amount (6.5 oz. jar). Check Amazon.com or Netrition.com, they often have PB2 discounted from these sources. Look at the comments for PB2 at Amazon.com for more information. -Grainlady Here is a link that might be useful: Bell Plantation - PB2

This is Marilyn's recipe and it is VERY good! Salted Peanut Bars (The flavor of a Pay Day candy bar.) 1 1/2 cups all purpose flour 2/3 cup firmly packed brown sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 + 1/4 cup butter, softened 1 teaspoon vanilla 2 egg yolks 3 cups miniature marshmallows 2/3 cup corn syrup 2 teaspoons vanilla 1 (10-oz.) pkg. ReeceÂs peanut butter chips 1 (16-oz.) can salted, dry roasted peanuts Heat oven to 350°. In large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup softened butter, 1 teaspoon vanilla, and egg yolks until crumbly. Press firmly in bottom of ungreased 9X13X2-inch baking pan. Bake for 12 to 15 minutes or until lightly browned. Remove from oven and immediately sprinkle with marshmallows. Return to oven and bake an additional 1 or 2 minutes until marshmallows just begin to puff. Cool while preparing topping. In a large saucepan, combine corn syrup, 1/4 cup butter, vanilla and peanut butter chips. Over low heat melt just until chips are melted and mixture is smooth, stirring constantly. Remove from heat and stir in peanuts. Immediately spoon warm topping evenly over marshmallows; dipping your fingers in water to prevent stickiness, spread to cover. Refrigerate until firm; 1 hour and cut into bars dipping the knife into hot water occasionally