With two tablespoons of softened butter (not melted), use clean bare
Place peanut butter morsels in one bowl, and chocolate ones in another, and set
et aside.
Combine water, butter and cocoa in a heavy
Cook the first 3 ingredients until it boils at medium heat for 2 minutes.
Test with very cold water for soft ball stage, then add the rest of the ingredients.
Stir with pan in cold water until it starts to thicken.
Put in an 8 x 8-inch greased pan. Cool and cut.
You may exchange peanut butter fudge by taking out the cocoa.
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
rom burner.
Place the chocolate peanut butter in a small bowl and
eep warm, covered.
Melt peanut butter chips with remaining cup condensed
Melt cream cheese and peanut butter in microwave for approx 2 minutes, stopping and stirring at 1 minute intervals.
Melt chocolate in separate bowl until creamy.
Combine chocolate with cream cheese mixture and whisk in Splenda and cream.
Pour into buttered glass pan and chill at least 4 hours.
Cut into 16 squares and enjoy.
Note that this recipe yields a more \"gooey\" fudge than traditional fudge, but if you want more uniform squares, place pan in freezer for 30 minutes before cutting.
Fudge:
Spray an 8x8-inch
f pan.
Melt white chocolate in a small heatproof bowl
Melt butter in large pan over medium heat.
Stir in cocoa. Get it hot, but not boiling.
Stir in the peanut butter, powdered sugar and vanilla.
Mix well.
Line cookie sheet with aluminum foil.
Grease foil with butter.
Spread the fudge mixture into pan, pressing well to the edges.
Allow to cool until firm.
Cut into small pieces and store in airtight container.
This recipe is easy to divide into half.
or fudgy brownies. Stir in peanut butter chips and peanuts, spread evenly
Arrange marshmallows in 8-inch square pan.
Combine chocolate, peanut butter and butter in saucepan.
Melt over low heat, stirring constantly.
Pour mixture over marshmallows and smooth into the cracks.
Refrigerate.
Cut into small pieces about 30 minutes before serving.
Mix milk and butter (melt butter); add sugar and bring to a boil.
Boil 5 minutes over medium heat.
Remove and add remaining ingredients.
Pour into greased 9 x 13-inch pan.
(Use peanut butter for peanut butter fudge.)
wo thread consistency
Add peanut butter, essence and salt.
DO
Melt the baking chocolate in a double boiler over medium heat.
Add xylitol and half & half, and stir to blend well.
Heat the mixture, stirring occasionally, until dissolved, smooth, and very hot (no need to boil).
Remove from heat and stir in peanut butter and vanilla.
Press mixture into a flat container that gives the desired height for your fudge. I use a fairly small container so that when I slice the fudge, pieces will be square.
Chill until firm, then cut into 16 pieces. Store in refrigerator.
Melt chocolate in milk.
Remove from heat.
Stir in sugar and Karo syrup.
Return to heat; stir until sugar dissolves.
Turn heat down and simmer, stirring occasionally.
Cook to soft ball stage; remove from heat and stir in butter, vanilla and peanut butter.
Turn into greased pan to harden.
The secret of good fudge is the beating!!
dges of pan.
Place peanut butter chips and 2/3 cup
issolves. Add 2 tablespoons butter; stir until butter melts. Cover and boil
Place a layer of waxed paper over a cookie sheet.
Set aside. Over medium heat, melt down milk and chocolate chips.
When thoroughly melted, add peanut butter chips.
Stir until mixed (not melted).
Put on waxed paper and spread.
Cool in refrigerator 15 minutes.
Cut into squares and put back into refrigerator until completely cool.