Creamy Dreamy Peanut Butter Fudgeeaster Yummy Recipes

Steps:

• 1. Grease a 9-inch square baking pan; set aside.
• 2. In large saucepan combine first 5 ingredients. Stir over low heat until blended.
• 3. Over medium heat, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling.
• 4. Boil slowly, stirring CONSTANTLY, 5 minutes.
• 5. Remove from heat, stir in peanut butter until blended.
• 6. Pour into greased pan and let cool. Hint: When ready to cut try using a knife coated with cooking spray so fudge doesnt stick or tear.
• 7. drizzle pieces with melted chocolate if desired

Steps:

• Grease a 9x13 inch baking dish.
• In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.

Steps:

• 1. With an electric mixer, cream together cream cheese, peanut butter, and powdered sugar until smooth.
• 2. In a separate bowl, stir together instant pudding and milk. Slowly add to peanut butter mixture.
• 3. Beat on medium to high speed until well blended.
• 4. Fold in whipped topping and stir until smooth.
• 5. Pile the filling into crust and refrigerate for 3-4 hours.
• 6. Top as desired chocolate curls, miniature chocolate chips, powdered cocoa, or chopped peanuts, or drizzle with chocolate syrup.
• 7. Add additional whipped topping to decorate.

Steps:

• Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 6-8 minutes or until crust is lightly browned. Cool on a wire rack., In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). In a large bowl, beat the peanut butter, cream cheese and condensed milk until smooth; stir in pudding. Set aside., Gently spread ice cream topping into crust. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold 1-1/2 cups into pudding mixture; pour into crust. Spread remaining whipped cream over top; garnish with chocolate curls. Refrigerate until serving.

Steps:

• Sift sugar through a fine-mesh strainer into a large bowl.
• Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
• Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
• Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

Steps:

• In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.