Nutty Peanut Butter Fudge Balls Food

FATTY NATTY'S PEANUT BUTTER FUDGE BALLS

Steps:

• Mix confectioners' sugar, peanut butter, butter, cocoa powder, marshmallow creme, and vanilla extract together in a bowl until smooth. Roll mixture into 2-inch balls and place in a sealed container. Refrigerate until set, at least 30 minutes.

NUT FREE ENERGY BALLS (3 INGREDIENTS)

Steps:

• In a large mixing bowl, combine all your ingredients and mix well, until a smooth and thick batter remains. If the batter is too thick/crumbly, add 1-2 tablespoons of water or milk, to thin out.
• Using your hands, form small balls and place them on a lined plate or tray.
• Refrigerate until firm.

NUTTY PEANUT BUTTER FUDGE BALLS

Steps:

• 1. line a 9 inch pan with foil
• 2. cook butter,peanut butter,and milk in saucepan until it is melted.gradually beat in powdered sugar and vanilla.
• 3. remove from heat and pour in to pan. note:cool completely. mixture will look dry but that's ok.)
• 4. line 2 trays with wax paper.roll peanut butter mixture in to 3/4 inch balls until firm enough to handle.if they get a little warm refrigerate for a bit.
• 5. place chocolate chips and shortening in a bowl. microwave on medium. stop microwave and sir when it looks like it is melting. do this just until all melted.
• 6. dip peanut butter balls in to chocolate mixture then roll in chopped peanuts.place on waxed paper. refrigerate until firm. store in fridge or cool place.
• 7. These make awesome gits for the holidays too.

NUTTY STICKY BUN CANDIES

Steps:

• Butter an 8-in. square pan with 2 teaspoons butter; set aside., Combine confectioners' sugar and milk powder. In a large heavy saucepan, combine 1/2 cup granulated sugar, 1/2 cup corn syrup and remaining butter; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended., Remove from heat; stir in vanilla. Continue stirring until mixture mounds slightly when dropped from a spoon and a thermometer reads 150°. Spread into prepared pan. Cool for 15 minutes., For filling, combine 1/4 cup granulated sugar and cinnamon. Place 3/4 cup nuts in a food processor; cover and pulse until ground., Cut cooled candy into quarters. Roll each into a 9x5-in. rectangle. Sprinkle each rectangle with a fourth of the sugar mixture and a fourth of the ground nuts to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. , Chop remaining nuts. Brush each roll with corn syrup; roll in nuts. Using a serrated knife, cut into 1/2-in. slices. Store at room temperature in an airtight container.

KETO PEANUT BUTTER FAT BOMBS FUDGE

Steps:

• Stir together allulose, stevia, peanut butter, collagen (or cream powder), butter, and almond milk in medium saucepan over medium heat. Continue to cook and stir until the butter has melted. Remove from heat and stir in vanilla extract if using.
• Quickly transfer to a wax paper lined 8×8 dish. The fudge will begin to harden quickly. When cooled completely, cut into slices. Keep refrigerated in airtight container.

HEALTHY HOMEMADE PEANUT BUTTER FUDGE RECIPE

Steps:

• Place all ingredients in a pan on the stove
• Heat over medium heat until starting to melt
• Whisk until all ingredients are blended and mixture is smooth
• Pour into muffin tin lined with muffin liners
• Sprinkle with chopped peanuts if desired
• Chill several hours until firm
• Remove from fridge and enjoy! Either box up as is or remove from liners, place on tray and sprinkle lightly with coarse salt to serve.