tablespoons of Better 'n Peanut Butter (room temperature) on top and
With two tablespoons of softened butter (not melted), use clean bare
inute; add peanut butter and cook, stirring constantly, until peanut butter is melted and
Melt the butter and peanut butter in the microwave on high for 2 minutes. Stir. Microwave for another 1 minute
Remove and stir in the cream cheese until completely dissolved.
Stir in the Splenda and then stir in the Protein Powder.
Grease a 8 x 11 glass casserole.
Pour in the dish. Put in the refrigerator until cool.
To speed up this process place in the freezer until cool.
Place peanut butter morsels in one bowl, and
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 pudding according to directions on packages.
Add peanut butter and pour directly into pie shell.
Chill 1 hour 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.)
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.
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.
Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
Top with sugar free Cool Whip.
Fudge:
Spray an 8x8-inch
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.
Combine sugar, margarine, and milk in heavy 2 1/2 quart saucepan. Bring to full rolling boil, stirring constantly.
Reduce heat to medium. Continue boiling for 5 minutes, stirring constantly.
Remove from heat, and stir in peanut butter.
Add marshmallow cream, nuts, and vanilla. Beat until blended.
Pour into greased 13 x 9 inch baking pan.
Let cool, and cut into 1-inch squares.
Line an 8x8 or 9x9 pan with foil.
In a large mixing bowl, place sifted icing sugar.
In a medium-sized saucepan, melt the margarine. Add brown sugar and non-dairy milk, stirring well.
Bring mixture to a boil on medium-high. Boil for 2 minutes, stirring often.
After two minutes, remove from heat and stir in peanut butter and vanilla until smooth.
Pour peanut butter mixture over icing sugar, stirring until well combined.
Pour fudge into prepared pan, and refrigerate or freeze until firm.
This freezes well.