Copycat Hungry Girls Guilt Free Peanut Butter Fudge Food

LOW-FAT SUGAR-FREE PEANUT BUTTER FUDGE

Steps:

• 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.

COPYCAT HUNGRY GIRLS GUILT FREE PEANUT BUTTER FUDGE!

Steps:

• Preheat oven to 350 degrees.
• Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else).
• Spray a small baking pan (6" X 6" or 8" X 4" work best - no larger!) with nonstick cooking spray and pour in the mixture.
• Spoon 2 tablespoons of Better 'n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around.
• Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked.
• Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours.
• Cut into 36 squares and serve.
• Serving Size: 1 piece - 1 Point!

LESS GUILTY PEANUT BUTTER FUDGE

Steps:

• Melt coconut oil in microwave for 20 seconds (or more if needed) and stir well. You want it melted and slightly warm, but not hot.
• In a small bowl, whisk PB2 and water until thickened.
• Add oil, honey and cocoa powder and beat with a hand mixer until smooth and creamy. If your fudge ends up with a white film or streaks, you didn't have the oil warm enough or it was not blended sufficiently.
• Pour into muffin pan lined with foil liners. It should make about ten servings about 1/2 inch per muffin liner.
• I spread mine into a small 4 x 9 oval glass dish and cut into pieces as needed.
• Place in freezer for ten minutes and enjoy! Store leftovers in the refrigerator. If you are not eating right away you can just put in the refrigerator and it will be ready in 30-40 minutes.

PEANUT BUTTER FUDGE - WW

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a very small baking dish, either 8" x 4" for thick fudge or 8" x 8" for thinner fudge.
• Mix pumpkin and brownie mix until smooth; batter will be thick.
• Pour into prepared baking dish.
• Drop peanut butter in little drops on top and swirl with knife; don't get too much in one area or oil from the peanut butter will pool.
• Bake for 30 to 40 minutes (approximately 30 minutes for an 8" x 4" pan and about 40 minutes for an 8" x 8" pan). It should look undercooked, thick and fudgy; glossy on the inside (don't let edges get crusty).
• Remove from oven; cover with foil; cool in fridge for several hours. Let cool on the counter a little while so your baking dish doesn't shatter!
• Cut into 18 pieces, 3x6.

EASY AND DELICIOUS PEANUT BUTTER FUDGE

Steps:

• Sift the confectioners sugar to avoid any small lumps in the fudge; set aside.
• Melt the butter in a medium heavy saucepan over medium heat.
• Stir in the brown sugar and half and half cream; bring to a boil stirring to combine all ingredients.
• Once the mixture is at a full boil allow to boil for 2 minutes.
• Remove from heat and stir in vanilla and peanut butter until smooth.
• Stir in the sifted confectioners sugar until combined (this may take a few minutes).
• Pour into an 8 x 8-inch pan.
• Chill until firm.
• Cut into small squares.
• Delicious!

SUGAR FREE PEANUT BUTTER FUDGE

Steps:

• 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.