CHOCOLATE PEANUT BUTTER FUDGE
Provided by Food Network
Yield 48 pieces
Number Of Ingredients 6
Steps:
- LINE an 8-inch square pan with aluminum foil, extending foil over edges of pan. Spray lightly with no-stick cooking spray.
- PLACE peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on HIGH 1 to 2 minutes, stirring occasionally until melted.
- STIR in almond extract and sweetened condensed milk until blended. Pour into prepared pan; chill 1 hour or until firm. Remove fudge from pan by lifting foil; remove foil. Cut into 48 pieces.
- VARIATION
- CHOCOLATE RAISIN PEANUT BUTTER FUDGE: Prepare recipe as above stirring in 1/2 cup raisins with the almond extract.
- Tip:Cooking time is based on a 1,000-watt microwave oven.
PEANUT BUTTER FUDGE
This fudge is a total triple threat -- thanks to peanut butter chips, crunchy peanut butter and chopped roasted salted peanuts. Using sweetened condensed milk, makes it quick and easy to achieve a thick, fudgy texture without cooking raw sugar; no candy thermometer required! Cut the fudge into small squares and share it with family and friends as a delicious edible gift.
Provided by Food Network Kitchen
Categories dessert
Time 8h25m
Yield 16 pieces
Number Of Ingredients 8
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.
CHOCOLATE PEANUT BUTTER FUDGE SUNDAE
I've saved this to last, and for good reason: it is the ultimate ice cream sundae. Obviously, if you're not a peanut-eater, it won't be for you, but for everyone else it is the stuff of dreams. Last time I made this sauce, I nearly had to make another batch, I'd eaten so much before even getting the ice creams out of the freezer. Talking of which, obviously you should choose whichever flavors of ice cream you want. Even if you are reduced to just plain old, same old vanilla, you have a party right here. I made a jar of this for a friend to take home for her supper recently. As soon as she'd had it she sent a text saying "Bottle that sauce, make millions". Well maybe, but until then, here's the recipe:
Provided by Nigella Lawson : Food Network
Categories dessert
Time 10m
Yield 4 servings for very lucky people
Number Of Ingredients 8
Steps:
- Put all the sweetened condensed milk, chocolate chips, and peanut butter into a saucepan and put it on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready. When everything has melted add 3 to 4 tablespoons of boiling water to thin the sauce.
- Get out 4 sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by 1 of the chocolate and then another of vanilla.
- Pour over some chocolate peanut butter fudge sauce and sprinkle with salted peanuts.
- Stick a chocolate cigar cookie in each sundae glass, hand them round and wait for people to weep with gratitude.
COOKIE BUTTER FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 64 pieces of fudge
Number Of Ingredients 6
Steps:
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Bring 1 inch of water to a simmer in a medium saucepan over medium heat.
- Combine the white chocolate, cookie butter and salt in a large heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Cook, stirring frequently, until the mixture is completely melted and smooth. (Reduce the heat if steam sputters around the bowl - you want to prevent any water from getting in the chocolate and causing it to seize.)
- Remove the bowl from the pan and stir in the molasses. Wipe the water from the bottom of the bowl, then pour the mixture into the prepared baking dish. Spread evenly with a rubber spatula and top with white nonpareils. Let set at room temperature, 1 to 2 hours. Cover with plastic wrap and refrigerate until chilled but not hard, about 30 minutes.
- Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife. (If the fudge is too hard or starts to crack when cut, let soften slightly at room temperature, 10 to 20 minutes.)
TRIPLE PLAY PEANUT BUTTER COOKIES
These cookies are 5 star in my opinion. They're thick (almost 1/2") and dense, crisp around the outside edge, a firm "chew" as you get away from the edge, "lip smacking" rich, peanutty, and not too salty. They not only taste great, they look great too...golden brown and slightly crinkled on top.--described perfectly by a poster on another board. YUMMY! is all I need to add.
Provided by Mom4Life
Categories Drop Cookies
Time 45m
Yield 72 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line baking sheets with parchment.
- Cream butter, sugars, peanut butter, baking powder, baking soda and salt. Add eggs one at a time. Stir in the flour, nuts, and chips.
- Drop by tablespoon onto prepared sheets. Bake for 14 minutes, until set and brown around the edges. Remove from oven and cool on pan 5 minutes before transferring to wire racks to cool.
CHOCOLATE FUDGE PEANUT BUTTER COOKIES
These tempting fudgy cookies need only five ingredients-what could be easier? The melt-in-your-mouth goodies go over big with kids and make a fantastic pick-me-up for adults. —Elaine Stephens, Carmel, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Reserve 1 can plus 1/3 cup frosting for topping cookies. In a large bowl, mix egg, peanut butter and remaining frosting until blended. Stir in flour just until moistened., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a fork dipped in sugar., Bake until set, 7-9 minutes. Remove from pans to wire racks to cool completely. Spread with reserved frosting.
Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-SWIRLED PEANUT BUTTER COOKIES
Our kids' most-requested cookies are peanut butter and chocolate chip, so I created this combination. The two doughs swirled together create a marbled pattern that's so pretty, the cookies don't need additional decorations! This is the best chocolate-peanut butter cookie you'll make! —Lori Kesinger, Baker, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 20
Steps:
- In a large bowl, cream the peanut butter, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., For the chocolate dough, in another large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., Divide each portion in half. Knead 1 peanut butter and 1 chocolate portion together 5-10 times or until it just begins to swirl. Shape into a 10-in. log. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake 6-8 minutes or until bottoms are lightly browned. Cool 2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in a freezer container; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.
Nutrition Facts : Calories 73 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 67mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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