My girlfriend, K, loves the Amish Peanut Butter that is served at a world class amish restaurant near my home. This recipe was taken from Heritage Country Harvest Cookbook, published in 2001 by Ray and Malinda Yutzy- All Rights Reserved.
7 (1lb 2 oz) jars peanut butter
3 c. butter
3 c. brown sugar
1 1/2 gallons marshmallow topping
3 c. light Karo or maple syrup
4 1/2 c hot water
In 3 qt saucepan, melt butter and dissolve sugar. Meanwhile, in 13 qt. bowl, combine peanut butter, marshmallow topping, and syrup. Add sugar mixture, then water.
Best stored in fridge to keep it from expanding in warm temps but is shelf stable. Good luck making the calculations/division so this will become a small batch instead of a huge one! LOL