Melt In Your Mouth Peanut Butter Chocolate Bites Vegan Food

MELT-IN-YOUR-MOUTH CHOCOLATE-PEANUT BUTTER FUDGE

Steps:

• With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan. Make sure to completely and evenly coat the pan.
• Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk. Do not toss or mix. (Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.).
• Microwave on high for 2 1/2 minutes.
• Remove from microwave with oven mits and add vanilla.
• With a hand-held mixer, beat at medium-high speed until smooth.
• If desired, stir in walnuts.
• With a rubber spatula, turn out into previously greased cake pan and spread evenly.
• Chill for 1 hour or until solid.
• Cut into squares.
• Store refrigerated for up to two weeks (that is if it makes it that long!).
• VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs. extra powdered sugar and cook as directed. Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs. butter and cook as directed.

MELT IN YOUR MOUTH PEANUT BUTTER COOKIES

Steps:

• Turn oven to 350°F Combine first 5 ingredients in a large bowl. Beat on low speed until throughly mixed.
• Add flour, baking soda and salt, sift and mix inches.
• Use hands and roll dough into 1 1/2" balls and place on greased cookie sheet. Push center of each cookie with a fork.
• Bake for 11 minutes, and let cool for at least 1o minutes. (Careful! Touch these cookies before their done cooling and you'll crumble them!).

MELT IN YOUR MOUTH PEANUT BUTTER FUDGE

Steps:

• Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray.
• Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil.
• Simmer 5 minutes, stirring constantly. Remove from heat.
• Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
• Spread in prepared pan. Cool. (I cool mine in the fridge after inital cool down).
• Cut into candy-sized pieces using a pizza cutter (works GREAT!). Store in covered container.

CHOCOLATE PEANUT BUTTER BITES

Steps:

• Preheat oven to 350 degrees F.
• Coat 1-3/4-inch muffin cups with nonstick cooking spray; set aside. Cut dough into six equal pieces. Cut each piece into four equal slices. Place each slice in a prepared cup.
• Bake 9 minutes or until edges are lightly browned and dough is slightly firm. Remove from oven. Indent each cookie shell with the back of a 1/2-teaspoon measuring spoon. Bake 2 minutes or until edges are firm. Cool 15 minutes. Remove shells from cups. Cool.
• Place chocolate pieces and condensed milk in a heavy small saucepan; stir over medium heat until chocolate melts. Spoon filling into each shell. If desired, sprinkle with peanuts.