Peanut Butter Banana Fudge Recipes

PEANUT BUTTER-BANANA FUDGE RECIPE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave water, sweet chocolate, 6 Tbsp. butter and 1/4 cup peanut butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until well blended. (Mixture will be very thick.) Press onto bottom of prepared pan.
• Microwave white chocolate, remaining peanut butter and remaining butter in separate microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over pudding layer in pan.
• Refrigerate 2 hours or until firm.

PEANUT BUTTER-BANANA FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until peanut butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until blended. Stir in nuts; press onto bottom of prepared pan.
• Microwave semi-sweet chocolate and butter in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over fudge layer in pan; sprinkle with banana chips. Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

PEANUT BUTTER BANANA SANDWICHES

Steps:

• Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat a 6-cup loaf pan with nonstick vegetable spray. Line the bottom with a rectangle of waxed paper. Sift the flour, baking soda, baking powder, and salt together into a bowl; repeat 2 times. In a mixing bowl, beat the butter and sugar together on high speed for 15 seconds, to combine. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes.
• In a bowl, mash the bananas until pasty. Stir in the sour cream and vanilla. With the mixer on its lowest setting, beat in 1/3 of the flour mixture. Beat in half of the banana mixture, then another 1/3 of the flour. Beat in the remaining banana mixture and the remaining flour. Spread the batter in the prepared pan and bake for 40 minutes or until the center springs back wen lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool.
• Turn the cooled cake out of the pan. With a serrated knife, trim off the end crusts and cut the loaf into 1/2-inch slices. Peel the bananas and cut them into 1/4-inch-thick rounds. Spread half the cake slices with the buttercream and layer on the banana slices. Place the remaining cake slices on top to form sandwiches. Cut the sandwiches in half and serve with ice cream and chocolate fudge sauce.
• Peanut Butter Buttercream: On medium speed, beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy.
• Chocolate Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer.

NO-BAKE BANANA PEANUT BUTTER FUDGE BARS

Steps:

• Finely chopped banana (1-1/4 cups).
• Melt butter in large skillet over medium heat; stir in vanilla.
• Add oats and brown sugar.
• Heat and stir 5 minutes.
• Set aside 3/4 cup oat mixture.
• Press remaining oat mixture into greased 9-inch square baking pan.
• Sprinkle banana over crust.
• Melt chocolate chips and peanut butter together over low heat.
• Pour and spread over banana.
• Sprinkle with reserved oat mixture; press down lightly.
• Chill 2 hours before cutting.
• Store in refrigerator.

PEANUT BUTTER BANANA BROWNIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup (115 g) of butter, and vanilla, and whisk until combined.
• Add the flour, salt, and cocoa powder, and whisk until fully incorporated.
• Use the remaining 1 tablespoon of butter to grease a 9x9-inch (23x23 cm) baking tray.
• Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.
• Pour batter into prepared baking dish.
• Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.
• Bake for 25-30 minutes, until center no longer jiggles when pan is shaken.
• Allow brownies to cool completely before cutting.
• Enjoy!

EXTRA WORK PEANUT BUTTER FUDGE

Steps:

• Spray a 9x9-inch pan with cooking spray.
• Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy.
• Remove from heat and immediately stir in peanut butter, butter, and vanilla extract. Stir constantly until fudge is smooth and thick. Pour fudge into prepared pan. Let cool before slicing into squares.

PEANUT BUTTER FUDGE III

Steps:

• Grease a 9x13 inch pan.
• In a large saucepan with a candy thermometer inserted, pour evaporated milk, butter or margarine, sugar, and salt. Bring to a boil and cook until candy thermometer reads 236 degrees F (115 degrees C). Remove from heat.
• Stir in peanut butter, marshmallow creme, and vanilla extract Mix well and pour immediately into prepared pan. Allow to cool completely, then cut into pieces.