Makeover Peanut Butter Fudge Recipes
MAKEOVER PEANUT BUTTER FUDGE
Christmas wouldn't be the same for Diana Osborn and her family in Wichita, Kansas without this traditional treat. Our Test Kitchen cut the fat and calories so she could keep her family's luscious tradition.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 81 pieces.
Number Of Ingredients 9
Steps:
- Line a 9-in. square pan with foil and coat the foil with cooking spray; set aside., In a large heavy saucepan, combine the sugar blend, milk, butter and salt. Cook and stir over medium heat until sugar blend is dissolved. Bring to a rapid boil; boil for 7 minutes or until a candy thermometer reads 224°, stirring constantly., Remove from the heat; stir in chips until melted. Stir in the marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 33mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
WORLD'S BEST PEANUT BUTTER FUDGE
A friend shared this recipe with me, and it is by far the best fudge recipe I've ever tried. This fudge is too good to only make at Christmas!
Provided by Debby
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h25m
Yield 60
Number Of Ingredients 6
Steps:
- Grease a 9x13 inch baking dish, set aside.
- In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 18.3 g, Cholesterol 4.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 40.9 mg, Sugar 15.6 g
MOM'S PEANUT BUTTER FUDGE
My mom made this fudge every Christmas. It was a real treat for me. I could not wait for her to make it.
Provided by Kim7459
Categories Candy
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cook sugar, milk and butter to a soft ball stage.
- Add salt, vanilla and peanut butter and beat until smooth.
- Then pour into a 8x8 square baking dish and chill until firm.
MAKEOVER PEANUT BUTTER CUP CHEESECAKE
No one will ever guess this decadently rich, firmer-textured cheesecake, originally from Sharon Anderson of Lyons, Illinois, has been lightened up. We promise! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray., Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges., In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer., In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl., Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight.
Nutrition Facts : Calories 316 calories, Fat 16g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 12g protein.
MAKEOVER PEANUT BUTTER CUP CHEESECAKE
Make and share this Makeover Peanut Butter Cup Cheesecake recipe from Food.com.
Provided by bradley.grover00
Categories Cheesecake
Time 1h20m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray.
- Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 inches of edges.
- In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
- In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
- Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight.
Nutrition Facts : Calories 320.4, Fat 17.3, SaturatedFat 7.1, Cholesterol 49.9, Sodium 384.9, Carbohydrate 31.6, Fiber 1.5, Sugar 21.3, Protein 11.4
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