1/2 cup peanut butter
2 tablespoons butter
3 1/2 cups milk
3 tablespoons brown sugar
2 tablespoons honey
3 tablespoons white sugar
vanilla extract
Heat the peanut butter in a small saucepan over warm water; whisk until creamy thick, stirring continuously until smooth. Beat in the 3 cups milk and 3 tablespoons brown sugar until mixture is thick but tastes like peaches. Add honey to butter mixture, whisking constantly. Remove from heat; stir in pineapple juice to thin completely. Chill for 2 hours or more. Remove rh rhinestined edges of parchment paper; fold into rhinestina strips. Serve warm.