Peanut Butter Cookies N Cream Fudge Recipes
FUDGE-FILLED PEANUT BUTTER COOKIES
Treat your family with these sandwich cookies made with peanut butter and chocolate chips - a tasty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat 1/2 cup peanut butter, the shortening, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Beat in egg until smooth. Beat in flour, baking powder and baking soda.
- Shape dough into 48 one-inch balls. On ungreased cookie sheet, place balls 1 inch apart. Flatten balls to 1/4-inch thickness by pressing with a fork in a crisscross pattern.
- Bake 4 to 8 minutes or until bottoms are golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth. Stir 1/4 cup peanut butter into chocolate until smooth. Cool to room temperature or until thickened.
- Sandwich pairs of cookies, bottoms together, with 1 teaspoon chocolate mixture. Let stand about 1 hour or until chocolate is firm.
Nutrition Facts : Calories 190, Carbohydrate 20 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 13 g, TransFat 1 g
COOKIES 'N' CREAM 3-INGREDIENT FUDGE RECIPE BY TASTY
Here's what you need: white chocolate, sweetened condensed milk, sandwich cookies
Provided by Hector Gomez
Categories Desserts
Yield 25 pieces
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
- Once chocolate is fully melted, add in chopped cookies and stir until combined.
- Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
- Chill for 2 hours or until the fudge is firm.
- Cut into bite-sized pieces.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 20 grams
COOKIES AND CREAM FUDGE
Three ingredients are all you need to make this delicious fudge made with white vanilla baking chips, Betty Crocker™ Rich & Creamy cream cheese frosting and Oreo™ cookies.
Provided by By Brooke Lark
Categories Dessert
Time 1h5m
Yield 16
Number Of Ingredients 3
Steps:
- Spray 9-inch square pan with baking spray with flour. In large microwavable bowl, microwave white chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Stir in frosting and 1 cup of the crushed cookies. Spread in pan.
- Press remaining 1/2 cup crushed cookies in top of fudge. Cover; refrigerate until firm, about 1 hour. Cut into 4 rows by 4 rows.
Nutrition Facts : ServingSize 1 Serving
COOKIES 'N' CREME FUDGE
Creme-filled chocolate cookies are great in this white chocolate fudge.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 40
Number Of Ingredients 4
Steps:
- In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
- Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
- Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 15 g, Cholesterol 6.2 mg, Fat 6.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 61.9 mg, Sugar 13.1 g
COOKIES 'N' CREAM FUDGE
I invented this confection for a bake sale at our children's school. Boy, was it a hit! The crunchy chunks of sandwich cookie soften a bit as the mixture mellows. It's so sweet that one panful serves a crowd. -Laura Lane, Richmond, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan. , In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. , Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.
Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 64mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT BUTTER-COOKIES-'N-CREAM FUDGE
My friend loves cream-filled chocolate sandwich cookies dipped in peanut butter, so I made her this fudge and everyone loved it! I made it for a class project at school and a guy proposed to me. It's super easy to make and tastes just like cookies and cream with peanut butter.
Provided by Sydney
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 13m
Yield 12
Number Of Ingredients 7
Steps:
- Coat an 8-inch square baking pan with cooking spray. Chop cookies coarsely.
- Combine 1/2 cup plus 2 tablespoons peanut butter, sweetened condensed milk, and peanut butter chips in a microwave-safe bowl. Heat in the microwave on high until melted, stirring halfway through, about 3 minutes. Stir in vanilla extract and chopped cookies.
- Pour mixture into the prepared baking pan and spread evenly. Cover with plastic wrap and refrigerate for at least 2 hours. Cut into squares.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 37.3 g, Cholesterol 11.1 mg, Fat 17.5 g, Fiber 1 g, Protein 11.1 g, SaturatedFat 9.7 g, Sodium 198 mg, Sugar 31.8 g
PEANUT BUTTER CREAM FUDGE
In Logan, Ohio, Margaret Hammond relies on a few everyday ingredients to stir up a batch of this crowd-pleasing candy. With its smooth texture and sweet taste, it's sure to satisfy peanut butter lovers of all ages.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-1/2 pounds.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in peanut butter and vanilla., With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-in. square dish. Cool and cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 25mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
EASY COOKIES AND CREAM FUDGE
This is a wonderful tasting fudge that makes a great presentation as well. I made this for last year's Christmas cookie exchange and everyone thought it was great. It is very rich so a little goes a long way. Cook time includes chilling. I found this recipe in Quick Cooking magazine.
Provided by Chris from Kansas
Categories Candy
Time 1h20m
Yield 36 pieces
Number Of Ingredients 5
Steps:
- Line an 8-inch square baking pan with aluminum foil; coat with nonstick spray.
- Place half of the broken cookies in pan.
- In a heavy saucepan, combine milk, butter and chips; cook and stir over low heat until chips are melted.
- Remove from the heat; stir in vanilla.
- Pour over cookies in pan.
- Sprinkle with remaining cookies.
- Cover and refrigerate for at least 1 hour.
- Cut into small squares.
COOKIES 'N CREAM FUDGE
Make and share this Cookies 'n Cream Fudge recipe from Food.com.
Provided by Mirj2338
Categories Candy
Time 2h5m
Yield 36 squares
Number Of Ingredients 7
Steps:
- Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil.
- In large heavy duty saucepan, combine sugar, margarine, and milk.
- Bring to a boil over medium heat, stirring constantly.
- Continue boiling 3 minutes over medium heat, stirring constantly.
- Remove from heat.
- Add marshmallow creme, candy coating and vanilla; blend until smooth.
- Pour half of mixture into foil-lined pan.
- Sprinkle cookie pieces over entire surface.
- Top with remaining mixture.
- Cool to room temperature.
- Refrigerate 1 to 2 hours or until set.
- Remove fudge from pan by lifting foil; remove foil from fudge.
- Using large knife, cut into squares.
- Store in refrigerator.
Nutrition Facts : Calories 141.5, Fat 3.7, SaturatedFat 1, Cholesterol 1.4, Sodium 64, Carbohydrate 27.1, Fiber 0.1, Sugar 21.4, Protein 0.7
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