Peanut Butter Silk Fudge Delights Recipes

PEANUT BUTTER SILK FUDGE DELIGHTS

Peanut Butter Silk Fudge Delights image

I love making up new recipes and combining old ones to make new confections. I was in a baking mood one evening and started making a chocolate cake and realized that my peanut butter pie recipe would be really yummy with the cake I had just made. So I started playing, hoping that it would turn out and TADA! A new favorite, It made so many that we took some over to our neighbors and they asked for more and the recipe! These are most definitely for CHOCOHOLICS! These are so rich even the biggest sugar tooth can only handle 2-3 of these mini's.

Provided by Jennifer Hawkes @jenniferhawkes05

Categories Cakes

Number Of Ingredients 27

Ingredients

FILLING:
8 ounce(s) cream cheese, room temperature
1 cup(s) creamy peanut butter
1/2 cup(s) sugar
8 ounce(s) frozen whipped topping, thawed
HERSHEY'S PERFECT CHOCOLATE CAKE:
2 cup(s) sugar
3/4 cup(s) hershey's cocoa powder, unsweetened
2 - eggs
1/2 cup(s) oil
1 cup(s) boiling water
1 3/4 cup(s) all purpose flour
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) salt
1 cup(s) milk
2 1/2 teaspoon(s) pure vanilla extract
TOPPING:
1/2 cup(s) hot fudge, slightly melted
1/2 cup(s) creamy peanut butter, slightly melted (optional)
16 - reese's peanut butter cups, sliced into eighths
FLUFFY FUDGE FROSTING:
1/2 cup(s) butter
2/3 cup(s) cocoa powder
3 cup(s) powdered sugar
1/6 cup(s) milk
1/6 cup(s) heavy whipping cream
1 teaspoon(s) pure vanilla

Steps:

Filling: In a large bowl, beat cream cheese until smooth. Beat in peanut butter and sugar. Fold in whipped topping. Refrigerate until ready to use.
Cake: Heat oven to 350°F. Grease and flour a 9x13 baking pan. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden toothpick or knife inserted in center comes out clean. Remove from oven and cool 10 minutes.
Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar, milk and cream beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla
Line two mini cupcake pans with plastic wrap. Take chocolate cake while still hot and crumble in a large bowl, next take crumbled cake and press firmly into plastic lined mini cupcake pans. Cover and place into fridge until cooled. After all are completely chilled, take a small sharp knife and and slice a small triangular cylinder about 3/4 inch in width and depth out of the center of each cupcake setting aside the cylinder of cake next to each cupcake flattening it and saving for top. Next, gently press your finger in the middle making it so there is a smooth hole in the middle of each cupcake (do not make the hole so deep that it goes through to the pan.) Fill a pastry bag with the peanut butter filling and pipe into each cupcake until just below the top of the cupcake. Then take the flattened piece of cupcake from before and place on top covering the pie filling. Next fill a pastry bag with large decorative star tip and pipe chocolate frosting in a spiral onto each cupcake and drizzle with the hot fudge and peanut butter, topping it off with an 1/8 of a Reeses Peanut Butter Cup.

PEANUT BUTTER FUDGE WITH EVAPORATED MILK

Peanut Butter Fudge with Evaporated Milk image

The powdered sugar in this peanut butter fudge recipe dissolves nicely and makes this fudge smooth and creamy!

Provided by Crazy About Cooking

Categories Desserts Candy Recipes Fudge Recipes Peanut Butter

Time 1h20m

Yield 70

Number Of Ingredients 5

Ingredients

½ cup butter
1 (12 fluid ounce) can evaporated milk
1 (2 pound) package confectioners' sugar
1 (18 ounce) jar peanut butter
1 (7 ounce) jar marshmallow cream

Steps:

Butter a 9x13-inch pan.
Melt butter in a large saucepan over medium-high heat. Add evaporated milk and sugar. Bring to a rapid boil. Stir and boil for 7 minutes.
Remove from heat. Add peanut butter and marshmallow cream and stir until completely blended. Pour into the prepared pan and refrigerate until set, 1 to 2 hours. Cut into squares.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 16.9 g, Cholesterol 5.1 mg, Fat 5.4 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 51 mg, Sugar 15.1 g

PEANUT BUTTER DELIGHTS

Peanut Butter Delights image

With their chocolate-dipped bottoms, peanut butter thumbprint filling and pretty chocolate drizzle on top, these cookies are fancy and fun! "The recipe is one of my mother's," writes Jennifer Moran of Elizabethtown, Kentucky.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield about 5 dozen.

Number Of Ingredients 22

Ingredients

1/2 cup shortening
1/2 cup butter, softened
1/2 cup creamy peanut butter
1-1/2 cups sugar, divided
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1/2 cup creamy peanut butter
4 ounces cream cheese, softened
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
2-1/2 cups milk chocolate chips
TOPPING:
1 tablespoon butter
1-1/2 cups confectioners' sugar
6 tablespoons baking cocoa
3 tablespoons water
1/4 teaspoon vanilla extract

Steps:

In a large bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Roll into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , In a small bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation., Bake at 350° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool., In a microwave, melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; allowing excess to drip off. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set., For topping, in a large saucepan, melt butter. Whisk in confectioners' sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 347 calories, Fat 17g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 176mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.

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