Peanut Butter Oatmeal Fudge Recipes

NO BAKE OATMEAL FUDGE PEANUT BUTTER COOKIES

Steps:

• Mix sugar, cocoa, margarine, and milk and boil one minute.
• Add pinch of baking soda.
• Add peanut butter, karo syrup (you can use regular syrup), vanilla, and oatmeal. Mix until well blended.
• Drop on wax paper in lumps to cool.
• Let cool about 30-45 minutes.

PEANUT BUTTER OATMEAL FUDGE

Steps:

• Place sugar, margarine and milk in large pan and bring to a boil over medium heat. Stir constantly for 2 minutes and promptly remove from heat.
• Stir in remaining ingredients and pour into 8x8" dish. Let set for 45 minutes or until set.
• Cut into bars and serve.

OATMEAL & PEANUT BUTTER FUDGE

Steps:

• Grease 13x9x2 inch brownie pan generously with cooking spray or shortning. Melt butter in medium size saucepan. Add in cocoa powder and sugar then the pinch of salt. Bring mixture to boil. Continue to boil on medium heat stirring continually for three minutes. Remove from heat. Add in peanut butter stir until peanut butter is melted. Add in vanilla flavor or extract into mixture. Then fold into the oatmeal until completely combined. Spread into 13x9 inch pan then place into fridge until fudge in set. Score and serve.

PEANUT BUTTER OATMEAL

Steps:

• In a small saucepan, bring water and salt to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Transfer oatmeal to 2 bowls; in each bowl, stir half each peanut butter, honey, flaxseed, cinnamon and, if desired, apple. Serve immediately.

GRANDPA'S PEANUT BUTTER FUDGE

Steps:

• Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly). Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.
• Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge onto buttered plates or waxed paper. Let cool and cut into 1-inch pieces.

MAKEOVER PEANUT BUTTER FUDGE

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.