Num Yummers

Num Yummers

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  • 2 C peanut butter (smooth or crunchy)
  • 2 C Pioneer® Sugar
  • 2 eggs
  • 2 C chocolate chips
  • 1 C dried cherries
  • ½ C slivered almonds
  • 1 jar (6 oz.) caramel ice cream topping


  1. Preheat oven to 350° F.
  2. Mix peanut butter, Pioneer® Sugar and eggs and together in a medium bowl with a large spoon. Mix well. Pat mixture into 9 x 13-inch baking pan, making a ¼-inch edge. Sprinkle chocolate chips, cherries and almonds evenly over dough mixture. Pat toppings down gently. Drizzle caramel topping over chips, cherries and nuts. Bake for 27-33 minutes. Cool and cut into squares.

Cook's Note

Dough mixture can be used for peanut butter cookies; make with or without chocolate chips and/or cherries. Just omit caramel topping. Bake at 350° for 7-12 minutes. To make a chocolate dough, mix ½ C cocoa into the sugar before adding to peanut butter and eggs.
**From the Kitchen of: Grace Beland from North Western Michigan.
Num Yummers
6 votes, 2.83 avg. rating (58% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.