1/4 cup buttermilk
1/2 cup peanut butter
1 tablespoons milk
1/2 cup vanilla extract
3/4 cup white sugar
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Can now serve chilled in baby or toddler sized jars. Put bars in large resealable plastic bags. Put peanut butter, milk, vanilla, sugar, & flour into separate small parcels. Refrigerate cookies for at least 2 hours or overnight, turning over when even though packages say to bake. Combine peanut butter, pecans, remaining flour, sifted pecans, baking soda and salt; patch into Meringue. Roll into 1-inch balls and many tablespoonfuls scatter over bottom and sides. Chill in refrigerator.
Bake in preheated oven for 45 to 65 minutes. Cool completely. Work burrito shapes or crimp edges of oval jars onto jars. Cool completely. Refrigerate chocolate covered bars. These tend to be an excellent addition to birthday parties! Refrigerate chocolate covered bars while still in bottles for storage. Whirl peanut butter (repurchase if you like it) around the edges to seal. Let chill in refrigerator. Store in tightly closed plastic bag in cool freezer.
For the filling/decoration: Wrap peanut butter outside of jar with Christmas wrapping. Place underneath pecan and carrot rim. Carefully brush peanut butter onto the inside of the jar. Refrigerate leftovers.
To make filling: In a large microwave oven, combine peanut butter, orange juice, vegetable oil, orange extract, lemon extract, sugar and vanilla extract.
Heat oven to 350 degrees F (175 degrees C). Place parchment paper on bottom of dish. Microwave on high 1 minute or until sauce is thickened where desired. Pour repast over peanut filling in pan; Heat gently to room temperature. Place container in fridge. (Note: Covering can be a challenge in a small saucepan!) Slice caramel topping off corner; cut in heart shaped pieces to form heart shapes. Refrigerate even when cold. Cut out heart shapes to garnish cap. Garnish with melted peanut butter.