Recipes for "peanut butter"

Grease an 8x8 inch dish.

In a medium saucepan over medium heat, combine milk, sugar and butter. Bring to a rolling boil, and let boil 5 minutes. Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated. Spread into prepared dish. Let cool completely before cutting into squares.

Line a 9x13x2-inch pan with aluminum foil; coat with cooking spray.

Combine sugar, milk, and butter in a large saucepan on medium heat until comes to a boil, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.

Add peanut butter; stir until combined. Add marshmallow cream and vanilla; beat until combined.

Spread into the prepared pan. Cool.

Cut into candy-sized pieces. Store in an airtight container.

Gather the ingredients.

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 the pot from heat; stir in peanut butter and vanilla.

Place confectioners' sugar in a large mixing bowl. Pour in peanut butter mixture and beat with an electric mixer until smooth.

Pour peanut butter mixture into an 8x8-inch dish.

Chill until firm before slicing, about 1 hour.

Enjoy!

Gather the ingredients.

Line an 8-inch square pan with waxed paper; set aside.

Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in the microwave on high for 30 seconds. Stir mixture and heat again for 30 seconds; stir again until thoroughly blended.

Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour before cutting into bite-sized squares.

1. Line a 9×9 inch baking dish with parchment paper. In a food processor, pulse the cookies into semi-fine crumbs.

2. Melt the chocolate chips and butter together in the microwave. Mix in the cookie crumbs, instant coffee, and vanilla. Press into the bottom of the prepared pan, packing it in tightly.

3. To make the peanut butter layer: mix the peanut butter, honey/maple syrup, and coconut oil. Pour over the chocolate layer. Freeze 30 minutes until firm.

4. Warm the cream over medium heat until steaming. Mix in the chopped chocolate until melted. Spread the chocolate over the peanut butter layer. Sprinkle with sea salt (if desired). Return to the fridge to set for at least 1 hour. Cut into bars. Keep in the fridge.

Butter one 9x9 inch pan.

Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.

Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

Crush the crackers into fine crumbs, depending on how much texture you want in your fudge. Place in a large mixing bowl with the peanut butter.

Combine the sugar, milk, and butter in a saucepan over medium low heat. Once the mixture starts boiling, turn on a timer for 1 minute. The mixture will look a little frothy. Remove from the heat after 1 minute and pour immediately over the crackers and peanut butter. Add the vanilla and stir to combine until an even, soft dough forms.

Press the dough into a 9-inch glass baking dish (or other dish) lined with parchment paper if desired. Allow to cool for at least 1 hour or until firm enough to cut into squares – it sets up pretty quickly in the refrigerator.

Melt the chocolate chips and drizzle over the fudge. Sprinkle with sea salt.

Gather all ingredients.

Heat sweetened condensed milk and peanut butter in a heavy saucepan over medium heat, stirring constantly, until just bubbly.

Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.

Spread evenly into wax paper lined 8-or 9-inch square pan. Cool.

Cover and chill for 2 hours or until firm.

Turn fudge onto a cutting board; peel off paper. Cut into squares. Store leftovers covered in refrigerator.

Grease a 9x13-inch baking dish; set aside.

Combine sugar, milk, and butter in a medium saucepan. Bring to a boil and cook for 5 minutes. Remove from heat.

Stir in peanut butter and marshmallow creme. Mix in flour gradually until incorporated. Spread fudge into the prepared dish. Allow to cool completely before slicing.

Gather ingredients.

Mix brown and white sugar with the milk in large pot; bring mixture to a boil.

Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly)

Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.

Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.)

Pour fudge onto buttered plates or waxed paper.

Let cool and cut into 1-inch pieces.

Serve and enjoy!