CHOCOLATE PEANUT BUTTER FUDGE
This is such an easy and fun recipe to make.
Provided by Jean
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Yield 32
Number Of Ingredients 6
Steps:
- Butter one 9x9 inch pan.
- Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
- Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 20.7 g, Cholesterol 3.2 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 33.4 mg, Sugar 19.9 g
PEANUT BUTTER CHOCOLATE FUDGE
I get the whole family involved with this fudge. I bake, my daughter watches the clock, my husband stirs and my son is a taste tester! -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 pounds (117 pieces).
Number Of Ingredients 18
Steps:
- Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter., For chocolate layer, in a large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme and vanilla until blended. Stir in chocolate chips until melted. Immediately spread into prepared pan., For peanut butter layer, in another large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until blended. Immediately spread over chocolate layer. If desired, sprinkle with peanuts. Refrigerate 3 hours or until firm, covering when cooled., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts :
CHOCOLATE PEANUT BUTTER FROSTING
Chocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.-Ruthe Stevenson, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-2/3 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.
Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER GLAZE
This is a sweet peanut butter glaze, great on top of pastries or brownies and especially Danishes!
Provided by QTCHEF
Categories Desserts Frostings and Icings Dessert Glazes
Time 2m
Yield 6
Number Of Ingredients 3
Steps:
- Stir together the water, sugar, and peanut butter until smooth.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 14.4 g, Fat 1.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 12.6 mg, Sugar 13.9 g
CHOCOLATE-PEANUT BUTTER FUDGE BARS
Peanut butter and chocolate, yum! I got this recipe from a 2005 isuue of Womans Day magazine and its presentation is nice enough for serving to guests or just treating yourself to a bit of indulgence. They're very rich, so don't let the small 9" pan size fool you ;)
Provided by Breezytoo
Categories Bar Cookie
Time 1h25m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350*. Line a 9-inch quare pan with foil, letting foil extend above pan on opposite sides and coat foil with nonstick cooking spray.
- Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts, spread evenly in prepared pan.
- Bake 30 minutes, or until wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on wire rack.
- Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended. Reduce speed to low, add confectioners sugar and beat until blended. Spread evenly over brownie.
- Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth. Cool slightly; stir in corn syrup. Spread evenly over filling layer. Refrigerate 1 hour until filling is firm and glaze sets.
- Lift foil by ends onto a cutting board. Cut in 6 rows lengthwise and 6 crosswise.
- Refrigerate in a container with wax paper between layers up to 2 weeks or freeze up to 3 months.
CHOCOLATE-PEANUT BUTTER GLAZE
Make and share this Chocolate-Peanut Butter Glaze recipe from Food.com.
Provided by Roxanne J.R.
Categories Dessert
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup.
- Cook, whisking often, until the chocolate is melted and the mixture is smooth.
- Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Nutrition Facts : Calories 1133.5, Fat 104.5, SaturatedFat 58, Cholesterol 29.9, Sodium 234.4, Carbohydrate 77.4, Fiber 27, Sugar 12.3, Protein 29.9
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