No Cook Peanut Butter Fudge Squares Food

BEST NO COOK PEANUT BUTTER FUDGE

Steps:

• Melt in a large sauce pan the butter and peanut butter.
• Cook and stir until all is smooth and melted.
• Remove from heat.
• Add the vanilla.
• Beat in the powdered sugar until smooth.
• Add 1/2 cups walnuts if desired.
• Pour into a buttered 8 x 8 pan or a greased cookie sheet.
• Put into the refrigerater, cut when set (if you can wait that long).

NO-COOK PEANUT BUTTER FUDGE

Steps:

• Melt margarine. Add ingredients together and mix well.
• Spread out on a cookie sheet and then refrigerate. Makes 1 standard size cookie sheet of delicious peanut butter fudge.

15 MINUTE NO BAKE CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Melt butter, let cool. Mix peanut butter, vanilla and butter by hand. Add cocoa, add 10x sugar, mix well by hand. Place in a square pan. In 15 minutes its ready! Cut into squares and enjoy~.

NO-COOK PEANUT BUTTER FUDGE SQUARES

Steps:

• In a large bowl, mix together the peanut butter, butter, confectioners' sugar, and graham cracker crumbs.
• Spread the mixture in a well greased 10" x 15" baking pan.
• Pour the melted chocolate chips evenly over mixture.
• Refrigerate for 15 minutes. Slice into bars, but leave in pan.
• Refrigerate until well chilled. Serve cold.

NO-BAKE BANANA PEANUT BUTTER FUDGE BARS

Steps:

• Finely chopped banana (1-1/4 cups).
• Melt butter in large skillet over medium heat; stir in vanilla.
• Add oats and brown sugar.
• Heat and stir 5 minutes.
• Set aside 3/4 cup oat mixture.
• Press remaining oat mixture into greased 9-inch square baking pan.
• Sprinkle banana over crust.
• Melt chocolate chips and peanut butter together over low heat.
• Pour and spread over banana.
• Sprinkle with reserved oat mixture; press down lightly.
• Chill 2 hours before cutting.
• Store in refrigerator.

NO-BAKE PEANUT BUTTER SQUARES

Steps:

• Line a 9 inch square pan with aluminum foil.
• Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed.
• Stir in graham cracker crumbs and peanuts (mixture will be stiff).
• Press into pan.
• Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth.
• Spread over bars.
• Refrigerate about 1 hour or until chocolate is firm.
• Remove from pan, using foil to lift; fold back.
• foil.
• Cut into 6 rows by 6 rows.
• Refrigerate about 2 hours or until firm.
• Store covered in refrigerator.

NO BAKE REESE'S FUDGE BARS RECIPE

Steps:

• Line a 9 x 9 inch pan with foil and spray with cooking spray. Place the peanut butter cups in an even layer on the bottom of the pan. (You should use 16 on the bottom)
• Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.
• Once everything is melted together, spread evenly over peanut butter cups in prepared pan. Immediately sprinkle with the crumbled Reese's, pressing them lightly into the fudge.
• Cool until firm. I like to cool the fudge on the counter until it is room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.

NO COOK PEANUT BUTTER BUTTERSCOTCH SQUARES

Steps:

• Butter a 9 x 9-inch baking pan.
• In a double boiler or in the microwave, melt peanut butter, butter and butterscotch chips; stir until smooth.
• Add remaining ingredients; mix to combine.
• Transfer mixture to prepared baking pan; smooth out with back of spoon.
• Cool in the refrigerator.
• Cut into bars.

NO BAKE PEANUT BUTTER CHOCOLATE PROTEIN BARS

Steps:

• Spray baking disk with non-stick cooking spray.
• Mix all dry ingredients together.
• Add all other ingredients, except water into dry mixture and stir till mixture becomes a dough consistency.
• Slowly add water as needed until dough is easy to spread (Amount will vary based on the type of protein used).
• Spread dough evenly into baking dish and refrigerate for several hours.
• Cut into 9 squares and bag individually, storing in freezer or refrigerator until ready to eat.