Easy Peanut Butter Cream Cheese Fudge Food

EASY TWO-INGREDIENT PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. Stir mixture and heat again in microwave for 30 seconds; stir again until completely blended.
• Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.

CREAM CHEESE PEANUT BUTTER FUDGE

Steps:

• Melt chocolate in microwave and let cool to room temperature. Mix cream cheese with chocolate and peanut butter. Add in sugar and vanilla. Spread into an eight or nine inch pan. Refrigerate 2 hours before cutting.

KETO PEANUT BUTTER FUDGE

Steps:

• Line a 9x9 square pan with parchment paper or grease lightly.
• In saucepan over low heat, melt cream cheese and butter together just until combined. Remove from heat and add peanut butter. Stir until smooth..
• Add remaining ingredients. Blend with an electric mixer until well combined. If you have trouble getting the mixture to blend, let it cool down a bit and try blending it again.
• Pour fudge into prepared pan and spread out evenly.
• Chill in refrigerator until set.

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Mix together cream cheese and peanut butter with mixer until smooth.
• Add vanilla and powdered sugar, 1 cup at a time, along with the milk or cream and beat until spreading consistency.
• (I used only 3 cups powdered sugar and 2-3 tbsp. of milk).
• Spread on cooled cake.

CREAM CHEESE FUDGE

Steps:

• Beat cream cheese with cream.
• Gradually beat in sugar, then blend in chocolate.
• Stir in vanilla and rum or almond extract and 1 cup nuts.
• Press into lightly greased 8-inch square pan and cover top with remaining nuts.
• Mark in 64 1-inch square pieces and chill.

CREAMY PEANUT BUTTER FUDGE

Steps:

• Grease a 9x13 inch baking dish.
• In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.

EASIEST PEANUT BUTTER FUDGE

Steps:

• 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 from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

EASIEST PEANUT BUTTER FUDGE EVER!

Steps:

• In a saucepan, slowly bring the milk and sugar to a boil over medium low heat.
• Boil for exactly 2 and a half minutes, stirring constantly to prevent burning.
• Remove from heat, stir in peanut butter and vanilla.
• Mix until smooth.
• Pour into greased 8" x 8" pan, and let cool before cutting. Enjoy!

PEANUT BUTTER CHEESE FUDGE

Steps:

• Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts.
• Empty confectioners' sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff.
• Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm.
• To serve, cut into squares.

NO BAKE CREAMY PEANUT BUTTER FUDGE PIE

Steps:

• In large bowl, combine cream cheese, powdered sugar, peanut butter and Cool Whip.
• Blend mixture well.
• Pour mixture into pie crust.
• Drizzle chocolate syrup on the top.
• Chill before serving.

SIMPLE AND AMAZING PEANUT BUTTER-CHOCOLATE FUDGE

Steps:

• Melt the chocolate chips with the peanut butter and maple syrup in a double boiler over medium heat, stirring continually until smooth. Pour into a dish lined with parchment paper; refrigerate 6 hours to overnight before cutting to serve.

EASY PEANUT BUTTER FUDGE

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.