Peanut Butter And Hot Fudge Pleasure Pot Food

PEANUT BUTTER AND CHOCOLATE FUDGE

Steps:

• Line an 8 x 8 x 2 inch pan with waxed paper. Make sure there is a bit of overlap so you can release the fudge from the pan later.
• Peanut Butter Fudge Layer:.
• Place butter and peanut butter in a 1 quart microwave safe bowl.
• Microwave for 2 minutes on high.
• Stir and microwave on high for 2 more minutes.
• Add pure vanilla extract and confectioners' sugar to peanut butter mixture and mix well with a wooden spoon.
• Press into the bottom of the lined pan.
• Place a second piece of waxed paper on the surface of the fudge and set aside.
• Chocolate Fudge Layer:.
• Sift confectioners' sugar, cocoa and salt into a 1 quart microwave safe bowl. (I use the same bowl with the peanut butter remnants wiped out).
• Mix in milk and pure vanilla extract.
• Place butter on top of the mixture.
• Microwave on high for 3 minutes.
• Beat with a wooden spoon until smooth.
• Remove the waxed paper from the Peanut Butter Fudge layer and discard.
• Pour Chocolate Fudge over the Peanut Butter Fudge layer.
• Chill uncovered until firm (about 1 hour).
• Remove the fudge from the pan by pulling up on the waxed paper.
• Place on a flat surface and cut into 36 pieces.
• Store in refrigerator in an airtight container.

PEANUT BUTTER FUDGE

Steps:

• Place butter into a medium saucepan and melt it over medium heat.
• Add brown sugar and milk, stirring.
• Boil for 2 minutes, stirring frequently.
• Remove from heat.
• Mix in peanut butter and vanilla.
• Place confectioners' sugar into a large mixing bowl.
• Pour hot peanut butter mixture over confectioners' sugar and beat until smooth.
• Pour fudge into an 8 by 8 inch pan.
• Chill until firm, about 1 hour.
• Cut into 1-inch 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 FUDGE

Steps:

• combine sugar and milk in saucepan and cook to the soft ball stage (234 degrees f).
• Stir in marshmallow cream, peanut butter, and vanilla.
• Stir until the mixture is evenly blended.
• Pour into a buttered 9 inch square glass baking dish.
• Allow fudge to stand overnight before cutting into squares.

HOT FUDGE PEANUT BUTTER PIE

Steps:

• Save 1 1/2 cups of whipped topping for the top of the pie.
• Save 2 Tablespoons each of Peanut Butter and Hot Fudge for the decorative (and tasty) drizzle on top of the pie.
• Once the cream cheese has softened to room temperature, in a bowl large enough for the ingredients, mix the Peanut Butter, Cream Cheese, and Sugar.
• Then fold in 3 cups Whipped Topping.
• Put the mixture into the Chocolate Pie Crust and spread it even to the edges.
• Using a microwave safe dish or cup, warm all but the 2 Tablespoons of Hot Fudge that you set aside in the microwave for 1 minute.
• Stir to evenly distribute the heat throughout the Hot Fudge.
• Cover the Peanut Butter mixture in the pie crust with the Hot Fudge.
• Refrigerate pie until it is time for dessert.
• Prior to pesentation, spread the 1 1/2 cups of topping over the top of the pie.
• Then, the drizzle.
• Put the Hot Fudge and Peanut Butter that you saved earlier, into two separate sandwich bags.
• Knead both to prepare for the drizzling.
• Draw straight lines across the pie with the Peanut Butter.
• Then, draw perpendicular lines across the pie wit the Hot Fudge.
• Enjoy!

PEANUT BUTTER AND HOT FUDGE PUDDING CAKE

Steps:

• In a medium mixing bowl stir together flour, the 1/4 cup sugar, and the baking powder.
• Add milk, oil, and vanilla.
• Stir until smooth.
• Stir in peanut butter.
• Transfer batter to an ungreased 1 1/2 quart casserole.
• In the same mixing bowl stir together the 1/2 cup sugar and the cocoa powder.
• Gradually stir in the boiling water.
• Pour the mixture evenly over batter in casserole.
• Bake in a 400 degree oven about 30 minutes or until a wooden toothpick inserted near the center of the cake comes out clean.
• Serve warm with vanilla ice cream.
• If desired, top with fudge ice-cream topping.
• Sprinkle with chopped peanuts.

PEANUT BUTTER AND HOT FUDGE PUDDING CAKE

Steps:

• Combine flour, 1/4 cup sugar, and baking powder in a bowl. Add milk, oil, and vanilla extract; stir until smooth. Mix in peanut butter. Pour mixture into a small or medium slow cooker.
• Stir remaining 1/2 cup sugar and cocoa powder together in the bowl. Gradually stir in boiling water. Pour mixture over the batter in the slow cooker; do not stir.
• Cover; cook on High until set, 2 to 3 hours.

HOT CHOCOLATE PEANUT BUTTER FUDGE PASSION SUNDAE

Steps:

• Put all the cream, chopped chocolate, peanut butter and golden syrup into a saucepan and place on the heat to melt, stirring occasionally.
• In about 2 minutes you should have your sauce ready.
• Get out four sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by one of chocolate and then another of vanilla.
• Pour some chocolate peanut butter fudge sauce over each sundae and sprinkle with the salted peanuts.
• Hand them round and wait for people to weep with gratitude.

PEANUT BUTTER AND HOT FUDGE PUDDING CAKE

Steps:

• Combine first 3 ingredients in a large bowl, then add milk, oil, and vanilla. Mix until smooth.
• Stir in peanut butter, and pour in slow cooker.
• Mix remaining sugar, and cocca powder, and gradually stir in boiling water.
• Pour this mixture over batter in slow cooker. DO NOT STIR.
• Cover and cook on high 2-3 hours, or till toothpick inserted comes out clean.
• Serve with vanilla ice cream.

PEANUT BUTTER AND HOT FUDGE PLEASURE POT

Steps:

• Spray a slow cooker container with butter-flavored cooking spray.
• In a medium bowl,combine baking mix and 1/4 cup Splenda.
• Add skim milk,vegetable oil, and vanilla extract.
• Mix well until mixture is smooth.
• Stir in peanut butter. Pour batter into prepared container.
• In a small bowl, combine remaining 3/4 cup Splenda and cocoa.
• Gradually stir in boiling water.
• Carefully pour mixture over batter in slow cooker.
• DO NOT STIR.
• Cover and cook on HIGH for 2 hours.
• Serve warm with sugar- and fat-free vanilla ice cream.