Easy Peanut Butter Toffee Nut Fudge Pie Recipes

PEANUT BUTTER FUDGE PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,

EASIEST PEANUT BUTTER FUDGE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

EASY PEANUT BUTTER COOKIE FUDGE PIE

Steps:

• Heat oven to 350°F.
• Spray 9-inch pie plate with cooking spray. Mix first 3 ingredients until blended; press onto bottom and up side of pie plate. Use back of fork to make cross-hatch design around edge. Bake 14 to 15 min. or until golden brown. Cool.
• Microwave 4 oz. chocolate, marshmallows and 1/4 cup milk in microwaveable bowl on HIGH 1 min. or until chocolate and marshmallows are melted and mixture is well blended when stirred. Pour into crust. Refrigerate 10 min.
• Beat pudding mix and remaining milk with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Cover with remaining COOL WHIP. Refrigerate 2 hours or until firm.
• Meanwhile, grate enough of the remaining chocolate to measure 1 tsp.; reserve for garnish. Draw 8 (2-inch-wide) stars on paper; place under sheet of waxed paper on baking sheet. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch-piece from one bottom corner of bag. Use to pipe chocolate around outlines, then onto centers of stars; sprinkle with 2 tsp. nuts. Refrigerate until ready to use.
• Garnish pie with chocolate stars, grated chocolate and remaining nuts just before serving.

PEANUT BUTTER PIE

Steps:

• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

EASY PEANUT BUTTER FUDGE

Steps:

• Line an 8-in. square pan with foil; grease with butter., In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat., Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly., Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.

PEANUT BUTTER-FUDGE PIE

Steps:

• Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
• Beat vanilla pudding mix and 1 cup milk in medium bowl with whisk 2 min. (Pudding will be thick.) Repeat in separate bowl with chocolate pudding mix and remaining milk. Melt 2 oz. chocolate as directed on package.
• Add 1/4 cup peanut butter to vanilla pudding; mix well. Stir in 1/2 cup COOL WHIP; spread onto bottom of crust. Stir melted chocolate into chocolate pudding; carefully spread over peanut butter layer in crust. Cover with remaining COOL WHIP.
• Microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or just until melted; stir. Drizzle over pie. Refrigerate 4 hours or until firm. Melt remaining chocolate; drizzle over pie.

PEANUT BUTTER PIE WITH FUDGE TOPPING

Steps:

• For crust: Generously butter 9 inch glass pie plate.
• Mix all crust ingredients in medium bowl and press into plate.
• Refrigerate 1 hour.
• For filling: Beat cream cheese and peanut butter in large bowl until well blended.
• Add 1 cup icing sugar and butter and beat until fluffy.
• Beat cream in separate bowl until soft peaks form.
• Gradually add remaining 2 tblsps sugar and vanilla and beat to stiff peaks.
• Fold 1/3 of cream into peanut butter mixture to lighten.
• Gently fold in remainder.
• Spoon into crust.
• Refrigerate until firm, about 3 – 4 hours.
• For topping: Melt chocolate with cream; stir until smooth.
• Cool to lukewarm and spread over pie.
• Refrigerate until firm, about 3 – 4 hours.
• Can be prepared 1 day ahead.

PEANUT BUTTER FUDGE PIE

Steps:

• Mix cream cheese until fluffy.
• Blend in peanut butter and powdered sugar, mix well.
• Slowly add milk.
• Fold in 2-4 ounces of the whipped topping.
• Set aside.
• Spread fudge onto bottom and sides of prepared crust.
• Put mixture into crust.
• Freeze a few hours until just set.
• Spread remaining whipped topping over pie.
• Sprinkle with chocolate chips.
• Replace lid and freeze.
• Thaw in fridge 2 or more hours, or counter 1 hour, before serving.