Peanut Butter Fudge Bites Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat vanilla frosting and 1/2 cup peanut butter with spoon until well blended. Stir in 1 cup crushed cookies until blended.
• Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Spread remaining frosting on top, mounding frosting in center. Refrigerate 30 minutes.
• When ready to serve, top cake with Decorations, mounding in center. (See photo as guide.)
• In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 30 seconds or until thin enough to drizzle. Drizzle warmed sauce over cake. In another small microwavable bowl, microwave 2 tablespoons peanut butter uncovered on High in 10-second intervals until thin enough to drizzle. Drizzle warm peanut butter over cake. Store any remaining cake loosely covered in refrigerator.

Steps:

• Spray a 9x9-inch pan with cooking spray.
• Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy.
• Remove from heat and immediately stir in peanut butter, butter, and vanilla extract. Stir constantly until fudge is smooth and thick. Pour fudge into prepared pan. Let cool before slicing into squares.

Steps:

• Line an 8-in. square pan with foil; grease with butter., In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat., Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly., Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
• Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
• When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
• Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.

Steps:

• Lightly butter an 8 by 8 by 2-inch pan and line bottom with parchment paper or plastic wrap; set aside. In a medium heavy-bottomed saucepan, combine corn syrup, both sugars, milk, salt, and baking soda. Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 236 degrees F (just below soft-ball stage); don't overcook.
• Immediately remove saucepan from heat, stir in the chilled butter, then the peanut butter and vanilla until smooth. Pour mixture into prepared pan. Set aside in a cool, dry place, and let fudge set.
• Before the fudge cools completely, cut into desired shapes. Set shapes aside to cool completely. Store fudge in an airtight container up to 1 week.