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.

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.

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.

HUNGRY GIRL PEANUT BUTTER BROWNIES

Steps:

• Directions:.
• Preheat oven to 400 degrees. Spray a large baking pan (about 9" X 13") with nonstick spray and set aside.
• In a large mixing bowl, combine cake mix with pumpkin. Stir until completely blended. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top.
• In a small bowl, combine peanut butter with milk. Using a butter knife or a narrow spoon handle, stir until thoroughly mixed. Swirl the peanut butter mixture over the top of the batter with the knife or spoon handle.
• Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes.
• Allow to cool, and then cut into 16 pieces. Enjoy!
• MAKES 16 SERVINGS.

HUNGRY GIRL PEANUT BUTTER CUPS

Steps:

• Line a 12-cupcake pan with paper liners, or spray with nonstick spray.
• Using a whisk combine one cup of Cool Whip free with better n'butter peanut butter.
• Fold in remaining Cool Whip. Pour the mixture into cupcake tin evenly (approx. 2.5 tbsp each)
• Top each cup with a dollop of sugar free syrup (about 1 tsp.).
• Freeze. Enjoy.