Fudge Peanut Butter Chewies Food

PEANUT BUTTER FUDGE

Steps:

• Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

PEANUT BUTTER FUDGE COOKIES

Steps:

• In mixing bowl, cream butter, peanut butter and sugars. Add egg and vanilla.
• Stir together flour, baking soda and salt. Add to creamed mixture. Mix well.
• Chill for 1 hour. Shape into small balls. Place in lightly greased mini muffin tins. Bake at 325 for 14 minutes or until lightly browned.
• Remove from oven and immediately make "wells" in the center of each cookie (sometimes this will happen automatically) Cool in pan for 5 minutes, then carefully remove to wire rack.

PEANUT BUTTER CHEWIES

Steps:

• In a large pot melt sugar, corn syrup, and peanut butter together over low heat, stirring frequently and being careful not to scorch. Do not boil.
• Once melted, remove from heat and gently stir in corn flakes.
• Spoon 1/4 cup sized portions onto wax paper with a spoon. You can also butter your hands and shape into balls.

FUDGY SALTY PEANUT BUTTER BROWNIES

Steps:

• Preheat your oven to 325 degrees F.
• For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
• While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
• While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
• Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
• Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
• While the brownies are cooling make the buttercream and ganache.
• For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
• For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
• Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut 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.

NO BAKE OATMEAL FUDGE PEANUT BUTTER COOKIES

Steps:

• Mix sugar, cocoa, margarine, and milk and boil one minute.
• Add pinch of baking soda.
• Add peanut butter, karo syrup (you can use regular syrup), vanilla, and oatmeal. Mix until well blended.
• Drop on wax paper in lumps to cool.
• Let cool about 30-45 minutes.

WORLD'S BEST PEANUT BUTTER FUDGE

Steps:

• Grease a 9x13 inch baking dish, set aside.
• In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.

GRANDMA'S CREAMY PEANUT BUTTER FUDGE

Steps:

• Sift sugar through a fine-mesh strainer into a large bowl.
• Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
• Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
• Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

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.

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.

PEANUT BUTTER M&M FUDGE

Steps:

• Carefully line an 8" square baking pan with parchment paper. Fold the corners carefully and tape the sides if necessary. Don't worry, it doesn't get baked!
• Add sugar, butter and evaporated milk to a heavy 2 quart saucepan. On high heat, stir mixture and bring to a full rolling boil. Reduce heat to medium-low, and continue boiling and stirring for 5 minutes, making sure to continuously scrape down the sides. Remove from heat, and allow to cool for 2 minutes. Add peanut butter, and stir until completely melted and incorporated. Add vanilla and marshmallows, and stir until completely melted and incorporated. There should be no visible streaks of peanut butter or marshmallow.
• Pour mixture into parchment lined baking pan, tilting or shaking for uniform thickness. While mixture is still warm, press M&Ms into the top of the fudge. I use an even grid pattern, typically 7 across and 7 down. Keep in mind that it's much easier to cut around M&Ms than through them. Press deeply enough to avoid popping out later. If M&Ms start to crack after being pressed into the fudge, the mixture is too hot. In that case, wait a few minutes, and try again.
• Refrigerate for at least 4 hours. Carefully lift out the fudge by grabbing opposite sides of the parchment paper. Cut even rows between M&Ms, cleaning your knife in hot water between cuts, or when buildup causes messy cutting.
• Assemble a second set of ingredients, and get ready to make another batch because these will be gone before you know it!

FUDGE PEANUT BUTTER CHEWIES

Steps:

• Cook first 4 ingredients in a heavy saucepan over medium-low heat, stirring constantly, until morsels and butter melt.
• Remove from heat.
• Stir in vanilla, flour, and chopped pecans.
• Drop by rounded teaspoonfuls onto ungreased baking sheets.
• Press a pecan half into center of each mound.
• Bake at 350 degrees for 5 minutes.
• Remove to wire racks to cool.