PEANUT BUTTER STIRRING TOOL RECIPES

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TWO-INGREDIENT PEANUT BUTTER FUDGE - BETTER HOMES & GARDE…



Two-Ingredient Peanut Butter Fudge - Better Homes & Garde… image

There's no need to go through the complicated candy-making process to enjoy homemade fudge anymore! This fudge recipe uses just a can of peanut butter and a can of frosting to make a fudge-like treat in a snap.

Provided by Colleen Weeden

Categories     Recipes and Cooking

Total Time 40 minutes

Prep Time 10 minutes

Yield 64 pieces

Number Of Ingredients 2

1 16 ounce jar (2 cups) creamy peanut butter
1 16 ounce can vanilla or chocolate frosting

Steps:

  • Line an 8x8-inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick cooking spray. In a medium microwave-safe bowl place peanut butter and frosting. Microwave on 100% power (high) for 45 to 60 seconds or until softened, stirring once. Stir until smooth. Spoon into prepared pan. Cover and chill at least 30 minutes or up to 24 hours. Use foil to lift uncut fudge from pan. Cut into 1-inch pieces. To store, place in an airtight container. Chill up to 2 weeks or freeze up to 2 months.

Nutrition Facts : Calories 72 calories, CarbohydrateContent 6 g, FatContent 5 g, ProteinContent 2 g, SaturatedFatContent 1 g, SodiumContent 43 mg, SugarContent 5 g

FUDGE PUDDLES RECIPE | ALLRECIPES



Fudge Puddles Recipe | Allrecipes image

Fudge filled deliciousness!

Provided by debzy

Categories     Filled Cookies

Yield 4 dozen

Number Of Ingredients 14

½ cup butter, softened
½ cup creamy peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
¾ cup pecan halves

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Sift together flour, baking soda and salt.
  • Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
  • For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
  • Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

Nutrition Facts : Calories 273 calories, CarbohydrateContent 33.2 g, CholesterolContent 25 mg, FatContent 14.7 g, FiberContent 1.3 g, ProteinContent 4.9 g, SaturatedFatContent 6.7 g, SodiumContent 164.8 mg, SugarContent 26.3 g

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