Every since the invention of the peanut butter cup (actually probably before!) there has been demand for that deadly combination. Here it is in three different (and delicious!) forms.

Peanut Butter Fudge Tart

Crust

1-1/2 cups chocolate cookie crumbs (can use any pareve chocolate cookie; I usually use either sandwich cookies or chocolate chip ones)
1 cup melted margarine

Filling

8 ounces tofutti cream cheese, at room temperature
1 cup creamy peanut butter (not natural)
1 cup plus 2 tablespoons powdered sugar
2 tablespoons margarine
1/2 cup pareve (non-dairy) whip (I use Rich's) 1 tablespoon vanilla

Topping

1/2 cup pareve whip
6 ounces semi-sweet chocolate chips

In the bottom of a 9-10 inch springform pan, mix the crust ingredients and pat down. Cover and refrigerate for 1 hour.
To make the filling, beat together the cream cheese, peanut butter, margarine and 1 cup powdered sugar until fluffy.

In a separate bowl, beat the pareve whip until soft peaks form. Gradually beat in remaining 2 tablespoons powdered sugar and the vanilla. Continue beating until stiff peaks form. Stir a third of this mixture into the peanut butter mixture. Gently fold in the remaining cream mixture. Spoon into the crust, cover and freeze until firm (at least 3 hours). For the topping, place the whip and chocolate in a small saucepan over low heat. Stir until chocolate is melted and mixture is thick and smooth. Cool to lukewarm and spread over tart. Recover and return to freezer. Remove from freeze about ½ hour before serving.

Chocolate Chip Peanut Butter Cookies

Everyone has a favorite recipe. While there are many good ones, there are few that are as easy.

3/4 cup (1-1/2 sticks) margarine, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1/2 teaspoon baking soda
2 cups (12 ounce package) semi-sweet chocolate chips

Preheat oven to 375 degrees. Beat together margarine, sugars and peanut butter until creamy. Beat in egg and vanilla. Gradually beat in flour and baking soda. Stir in chocolate chips.
Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake for 7 to 10 minutes or until edges are set. Let stand for a few minutes; then remove to wire racks to cool completely.

Peanut Butter Brownies

1/2 cup (1 stick) margarine, softened
1/4 cup creamy peanut butter
1 cup granulated sugar
1 cup brown sugar
3 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1-2/3 cup peanut butter chips
1/2 cup chocolate syrup

Preheat oven to 350 degrees and grease a 13 x 9-inch baking pan.
Beat together margarine, peanut butter and sugars in a large bowl until creamy. Add eggs and vanilla and beat well. Stir in flour and baking powder until well-blended. Stir in peanut butter chips. Spread half of the batter in prepared pan. Spoon the syrup over the batter. Carefully top with remaining batter and swirl with knife to marbleize. Bake for 35-40 minutes. Cool completely in pan on wire rack before cutting into squares.