CREAMY PEANUT BUTTER FUDGE
This recipe belongs to my mother and it is the creamiest peanut butter fudge ever.
Provided by Janet Awaldt
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- Grease a 9x13 inch baking dish.
- In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 54.1 g, Cholesterol 14.7 mg, Fat 14.6 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 5.1 g, Sodium 139.9 mg, Sugar 49.4 g
EASIEST PEANUT BUTTER FUDGE
This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work.
Provided by ANGIEH
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 15
Number Of Ingredients 6
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.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 60.1 g, Cholesterol 16.9 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 5.4 g, Sodium 114.8 mg, Sugar 58 g
PEANUT BUTTER CHEWS
Steps:
- In a heavy saucepan over medium heat, mix together the peanut butter, corn syrup and sugar. Bring to a boil, remove from heat.
- Add cereal, mix well and mold into small balls.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 27 g, Fat 5.5 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 108.4 mg, Sugar 13.7 g
PEANUT CHEWIES
Salty and sweet combination. This recipe is a 'keeper'!
Provided by Diane
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup butter or margarine, 1 teaspoon vanilla and egg yolks. Mix on low speed with an electric mixer until crumbly.
- Press firmly into bottom of 13 x 9 inch pan. Bake 12- 15 minutes until golden brown.
- Immediately sprinkle marshmallows over top and return to oven for 2 - 2 1/2 minutes. Let cool while preparing topping.
- To Make Topping: In a large saucepan over low heat combine corn syrup, 1/4 cup butter or margarine, 2 teaspoons vanilla and peanut butter chips until smoothly melted, stirring constantly. Remove from heat and stir in cereal and nuts. Immediately spoon over marshmallows, spreading to cover. Refrigerate until firm. Cut into 36 bars.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 25.5 g, Cholesterol 21.5 mg, Fat 12 g, Fiber 0.8 g, Protein 5.7 g, SaturatedFat 6.9 g, Sodium 191.1 mg, Sugar 12.5 g
FUDGY SALTY PEANUT BUTTER BROWNIES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h25m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Preheat your oven to 325 degrees F.
- For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
- While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
- While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
- Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
- Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
- While the brownies are cooling make the buttercream and ganache.
- For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
- For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
- Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares.
PEANUT BUTTER CHEWIES
These were a favorite of mine in elementary school in Arkansas. They are very easy to make. My three year old son loves them and they bring back memories for me. They are also good to throw in a zip bag for travel.
Provided by HaleyB
Categories Dessert
Time 20m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot melt sugar, corn syrup, and peanut butter together over low heat, stirring frequently and being careful not to scorch. Do not boil.
- Once melted, remove from heat and gently stir in corn flakes.
- Spoon 1/4 cup sized portions onto wax paper with a spoon. You can also butter your hands and shape into balls.
FUDGE PEANUT BUTTER CHEWIES
Make and share this Fudge Peanut Butter Chewies recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 25m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- Cook first 4 ingredients in a heavy saucepan over medium-low heat, stirring constantly, until morsels and butter melt.
- Remove from heat.
- Stir in vanilla, flour, and chopped pecans.
- Drop by rounded teaspoonfuls onto ungreased baking sheets.
- Press a pecan half into center of each mound.
- Bake at 350 degrees for 5 minutes.
- Remove to wire racks to cool.
Nutrition Facts : Calories 1688.3, Fat 101.2, SaturatedFat 45.4, Cholesterol 64.4, Sodium 378.3, Carbohydrate 166.8, Fiber 16.4, Sugar 95.4, Protein 30
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