All you have to do with this delicious recipe is simply heat the icing in the microwave for about 1 minute (or until completely melted).
Stir together with entire jar of peanut butter and quickly spread into a buttered 9 x 13 pan.
Let fudge harden in refrigerator or on the counter; cut and serve.
Quick and scrumptious.
ith wax paper.
Put peanut butter and butter in a large microwavable
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
In a saucepan, slowly bring the milk and sugar to a boil over medium low heat.
Boil for exactly 2 and a half minutes, stirring constantly to prevent burning.
Remove from heat, stir in peanut butter and vanilla.
Mix until smooth.
Pour into greased 8\" x 8\" pan, and let cool before cutting. Enjoy!
With two tablespoons of softened butter (not melted), use clean bare
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Place peanut butter morsels in one bowl, and
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
In heavy saucepan, combine evaporated milk, sugar, salt and butter.
Bring to a boil over moderate heat.
Boil 8 minutes, stirring constantly.
Remove from heat; add peanut butter morsels. Stir until morsels melt and mixture is smooth.
Spread into foil-lined 9-inch square pan.
Chill 30 minutes.
In saucepan, combine brown sugar, butter and corn syrup.
Stir until smooth. Bring to a boil; remove from heat.
Add confectioners sugar and walnuts; stir until blended.
Spread over peanut butter fudge. Chill until firm.
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.)
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.
Boil sugar and milk in a medium saucepan, stirring occasionally, to soft ball stage*, or about 236* on a candy thermometer.
Remove from heat and stir in remaining ingredients.
Pour candy into a greased 8x8 inch pan and chill. Cut peanut butter fudge into squares when cool and firm.
*To Test for Soft Ball Stage.
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234* to 240*).
Melt margarine. Add ingredients together and mix well.
Spread out on a cookie sheet and then refrigerate. Makes 1 standard size cookie sheet of delicious peanut butter fudge.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Melt butter in sauce pan.
Add peanut butter and stir until smooth
Add vanilla and splenda to peanut butter mixture and stir to combine with a wooden spoon.
Pour into an 8 x 8 pan that has been either buttered, Pam'ed or lined with wax paper
Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
Cut into 1-inch pieces and store in an airtight container for up to a week.
cooking time does not reflect refrigeration time.
Place butter into a medium saucepan and melt it over medium heat.
Add brown sugar and milk, stirring.
Boil for 2 minutes, stirring frequently.
Remove from heat.
Mix in peanut butter and vanilla.
Place confectioners' sugar into a large mixing bowl.
Pour hot peanut butter mixture over confectioners' sugar and beat until smooth.
Pour fudge into an 8 by 8 inch pan.
Chill until firm, about 1 hour.
Cut into 1-inch squares.
In large bowl, combine cream cheese, powdered sugar, peanut butter and Cool Whip.
Blend mixture well.
Pour mixture into pie crust.
Drizzle chocolate syrup on the top.
Chill before serving.
arge bowl, cream the butter and peanut butter with a mixer.
Once
Combine the chocolate chips, honey/maple syrup, and peanut butter in a microwave safe dish. Microwave on high for one minute, remove and stir to mix. If the mixture is not fully combined, microwave for 30 seconds and stire again. Repeat until the ingredients are fully combined.
While microwaving lay the wax paper on a counter top. When the fudge is combined, coat the pretzels in it. Then lay them on the wax paper to cool.
In a heavy saucepan, bring sugar and milk to a boil. Boil for 3 minutes.
Add peanut butter and marshmallow creme. Mix well.
Quickly pour into an 8 inch or 9 inch square dish, lined with foil.
Chill until set.Lift fudge out of dish with foil.
Cut into squares. Makes 3-4 dozen.