KRAFT PEANUT BUTTER COOKIES RECIPES

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LAYERED PEANUT BUTTER DESSERT DIP - MY FOOD AND FAMILY



Layered Peanut Butter Dessert Dip - My Food and Family image

Top PB with marshmallow creme, whipped topping & more for peanut butter dessert dip. Our Layered Peanut Butter Dessert Dip is great for apples or cookies.

Provided by My Food and Family

Total Time 15 minutes

Prep Time 15 minutes

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 6

1 cup creamy peanut butter
1/2 cup JET-PUFFED Marshmallow Creme
1/2 cup thawed COOL WHIP Whipped Topping
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
2 Tbsp. chopped cocktail peanuts

Steps:

  • Spread peanut butter onto 8-inch plate.
  • Mix marshmallow creme and COOL WHIP until blended; spread over peanut butter.
  • Top with remaining ingredients.

Nutrition Facts : Calories 140, FatContent 10 g, SaturatedFatContent 3 g, TransFatContent 0 g, CholesterolContent 0 mg, SodiumContent 80 mg, CarbohydrateContent 0 g, FiberContent 1 g, SugarContent 0 g, ProteinContent 4 g

MELT AWAY PEANUT BUTTER FUDGE | MRFOOD.COM



Melt Away Peanut Butter Fudge | MrFood.com image

We love it when a recipe is so light and creamy it literally just melts in your mouth. This delicious peanut butter fudge recipe does just that! Seriously, they say everything in moderation, but this sweet treat isn't going to make it easy.

Provided by MRFOOD.COM

Categories     Candy

Cook Time 10 minutes

Number Of Ingredients 6

3/4 cup (1-1/2 sticks) butter
1 (5-ounce) can evaporated milk
3 cup sugar
1 1/2 cup peanut butter
1 (7-ounce) jar marshmallow cream
1 teaspoon vanilla extract

Steps:

  • Coat a 9- x 13-inch baking dish with cooking spray.
  • In a medium saucepan over medium heat, combine butter, evaporated milk, and sugar; cook until mixture comes to a boil, stirring constantly. Boil 5 minutes, then remove from heat.
  • Stir in peanut butter, marshmallow cream, and vanilla until thoroughly combined. Pour mixture into baking dish and spread evenly. Cool and refrigerate for 8 hours or until firm.
  • Cut into 1-inch squares. Store in an airtight container.

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