1 3 BUTTER STICK RECIPES

THIS FUDGE IS AS EASY AS 1 JAR, 1 CAN, 2 BAGS + 1 STICK OF ...

This Fudge Is as Easy as 1 jar, 1 can, 2 bags + 1 Stick of ... image

This quick and easy fudge is as delicious as it is simple to memorize: 1 jar, 1 can, 2 bags + 1 stick of butter!

Provided by Aaron and McKayla Hale

Number Of Ingredients 8

Ingredients

Cooking spray
butter or neutral-flavored oil
for greasing
One 14-ounce can sweetened condensed milk
8 tablespoons (1 stick) unsalted butter
One 12-ounce bag semi-sweet chocolate morsels
One 10-ounce bag peanut butter morsels
One 7-ounce jar marshmallow cream

Steps:

Line a 9-by-13-inch pan with foil or parchment paper and grease the bottom and sides with one of the choices listed
Set aside
Combine the sweetened condensed milk and butter in a medium saucepan and bring to a boil over medium-high heat, stirring continuously until the butter is melted
Remove from the heat, add the chocolate and peanut butter morsels and stir until they are melted
Add the marshmallow cream and stir until well combined
 Pour the mixture into the prepared pan and let cool before placing in the fridge or freezer to set
When the fudge is completely set, remove from the pan and cut into pieces
(If the fudge was in the freezer, allow it to soften at room temp for about 10 minutes before cutting
)

3-INGREDIENT PEANUT BUTTER COOKIES RECIPE | EPICURIOUS

3-Ingredient Peanut Butter Cookies Recipe | Epicurious image

With just three ingredients, this easy peanut butter cookie recipe is streamlined for minimal fuss. These gluten-free cookies are one of our best desserts.

Provided by Molly Baz

Total Time 35 minutes

Prep Time 20 minutes

Yield About 2 dozen cookies

Number Of Ingredients 4

Ingredients

1 large egg
1 cup creamy peanut butter
1 cup sugar
Flaky sea salt (optional)

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto parchment-lined baking sheets, spacing about 2" apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly. DO AHEAD: Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

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