BUTTERSCOTCH PEANUT FUDGE
I am a substitute teacher and found this fudge recipe in a very old book in our school library. It was written before microwaves, so I modified it to make a quick treat. The faculty and staff gave it rave reviews. -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 6-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, combine the milk, chips and marshmallows. Microwave, uncovered, at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently. Stir in peanut butter and vanilla until combined. Fold in the peanuts., Pour into an 11x7-in. pan coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 67 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTERSCOTCH PEANUT SQUARES
These bars, which our family refers to as peanut butter brownies, are delicious! They slice and pack easily making them ideal for road trips and bake sales. I always double the recipe because a single batch is never enough! -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 squares.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, whisk flour, baking powder and salt., In a large saucepan, combine brown sugar, butter and peanut butter; bring to a boil, stirring to blend. Remove from heat; cool slightly, about 10 minutes., Stir in eggs and vanilla. Stir in flour mixture. Transfer to a greased 9-in. square baking pan. Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 20-25 minutes. Cool completely in pan on a wire rack. Cut into squares. Store in an airtight container.
Nutrition Facts : Calories 222 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 203mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
CRISPY PEANUT BUTTERSCOTCH LAYER SQUARES (NO BAKE)
These are so good...a crispy rice cereal bottom crust with a butterscotch/peanut butter fudge-like texture topping... sprinkled with chopped peanuts.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 30m
Yield 1 (13x9-inch) pan, 25 serving(s)
Number Of Ingredients 13
Steps:
- For crust:.
- Grease a 13 x 9-inch OR a 11 x 7-inch baking pan and a rubber spatula with non-stick cooking spray.
- Melt the butter over low heat in a medium heavy duty saucepan.
- Add in the marshmallows and peanut butter; stir until melted.
- Add in the rice cereal; stir until coated.
- Press into bottom of a prepared baking pan, using a greased rubber spatula (or greased fingers if desired); set aside.
- For butterscotch layer:.
- In a medium heavy-duty saucepan, combine sugar, evaporated milk, 2 Tbsp margarine (if using) and salt; bring to a full rolling boil over medium heat, stirring constantly, boil and stir constantly for 4-5 minutes.
- Remove from heat.
- Stir in the marshmallows, butterscotch chips, peanut butter and vanilla; stir vigorously for 1 minute until the marshmallows and the baking chips are melted and the mixture is smooth.
- Pour over the rice cereal crust in the baking pan.
- Sprinkle with chopped peanuts.
- Refrigerate until set.
- Cut into squares.
Nutrition Facts : Calories 227.1, Fat 12.6, SaturatedFat 6.7, Cholesterol 19, Sodium 148.3, Carbohydrate 27.6, Fiber 0.4, Sugar 21.8, Protein 2.5
SIMPLY DELICIOUS CHOCOLATE PEANUT BUTTER CRISPY SQUARES !
This recipe is a favorite with our family and friends. I especially love it cause it is so yummy and takes only 5 minutes to make. Great to make when in a pinch. If you love the chocolate and peanut butter combination... you will fall in love with this recipe.
Provided by Snowbaby
Categories Dessert
Time 5m
Yield 48 serving(s)
Number Of Ingredients 5
Steps:
- In a pot, melt the first three ingredient on low heat while stirring constantly.
- Once melted, add in remaining ingredients.
- Pour into a parchment lined or well buttered 9x13 pan.
- Smooth and lightly press contents into your pan using the back of a spoon.
- Refridgerate for 30 minutes.
- Cut into desired slices and serve.
- Enjoy!
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