Kings Arms Tavern in Colonial Williamsburg makes the best....may need to do this for dinner! from King's Arms Tavern Colonial Williamsburg, Williamsburg, Virginia Serves 10-12 Ingredients: * 1/4 cup (1/2 stick) unsalted butter * 1 medium onion, finely chopped * 2 celery ribs, finely chopped * 3 tablespoons flour * 8 cups Chicken Stock* (or low-salt canned chicken stock) * 2 cups smooth peanut butter * 1 1/2 cups light cream or half-and-half * Finely chopped salted peanuts, for garnish Instructions: In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes. Stir in flour and cook two minutes longer. Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Pour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible. Return the liquid to the sauce pan or pot. Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil. Serve warm, garnished with the chopped peanuts.

Here is one for a to die for peanut butter candy treat. Peanut Butter Meltaways 24 oz bag of white chocolate morsels 18 oz jar peanut butter 12 oz bag milk or dark chocolate morsels Butter well a 9 x 13 metal pan In microwave, melt the white chips stirring every 40 seconds. A total microwaving time of about 3 minutes should have the chips completely melted and smooth. Stir peanut butter into white chips well. Pour into buttered pan. Melt chocolate chips. When smooth, pour over the peanut butter mixture and marble in fairly well. Refrigerate till firm enough to handle. About an hour should do it. Cut and remove from pan. Store in refrigerator. I find that these are easier to remove from the pan if you don't let it chill too long.

This is, hands down my favorite dessert ever. It's an old Pillsbury bake-off winner that my mom has been making for close to 30 years. A couple of changes-I never, ever use raw eggs. Too risky. Instead I pick up some egg beaters. Also if I'm in a hurry I just use a container of cool whip instead of whipping cream. I describe this to people as a frozen peanut butter mousse with a peanut butter crust and chocolate swirls. MARBLE - OUS PEANUT BUTTER DESSERT 1/2 c. firmly packed brown sugar 1/2 c. peanut butter (I use crunchy & it is great!) 1/4 c. butter, softened 1 c. flour 1 c. (6 oz. pkg.) chocolate chips FILLING: 1 pkg. (8 oz.) cream cheese, softened 1/2 c. sugar 1/4 c. peanut butter 1 tsp. vanilla 2 eggs 1 c. (1/2 pt.) whipping cream, whipped & sweetened In small mixer bowl, cream brown sugar, peanut butter and butter until light and fluffy. Add flour; blend until crumbly. Sprinkle into ungreased 13 x 9 inch baking dish. Bake at 350 degrees for 10-15 minutes until golden brown. Set aside half of crumb mixture (about 1 cup) for topping. Lightly press remaining crumb mixture over bottom of pan. Prepare filling. Pour over crumb mixture in pan. Melt chocolate chips; drizzle over filling. Gently cut through to marble. Sprinkle with reserved crumbs; press in slightly. Freeze at least 2 hours or until serving. Remove from freezer 10 minutes before serving. Filling: In small mixture bowl, combine cream cheese, sugar, peanut butter and vanilla; beat at medium speed until smooth and creamy. Add eggs, one at a time, beating well after each. By hand, fold in whipping cream. Tip: If desired, you may substitute 2 cups (4 1/2 ounce carton) frozen whipped topping.

Years ago (maybe 30 or so) I had some wonderful Indian peanut butter chicken at a friend's house. Over the years I've often thought about the strange combination and how good it was. Someday I plan to try an Indian Peanut Butter Chicken recipe. Has anyone here ever tried a Peanut Butter Chicken recipe, Indian or otherwise? Here is a link that might be useful: Indian Peanut Butter Chicken recipes (Google search)