Peanut Butter Cookies N Cream Fudge Food

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.

COOKIES AND CREAM FUDGE

Steps:

• Spray 9-inch square pan with baking spray with flour. In large microwavable bowl, microwave white chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Stir in frosting and 1 cup of the crushed cookies. Spread in pan.
• Press remaining 1/2 cup crushed cookies in top of fudge. Cover; refrigerate until firm, about 1 hour. Cut into 4 rows by 4 rows.

EASY TWO-INGREDIENT PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. Stir mixture and heat again in microwave for 30 seconds; stir again until completely blended.
• Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.

COOKIES 'N' CREAM FUDGE

Steps:

• Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan. , In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. , Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.

HOT PEANUT BUTTER FUDGE TOPPING

Steps:

• Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.

COOKIES 'N' CREAM 3-INGREDIENT FUDGE RECIPE BY TASTY

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted, add in chopped cookies and stir until combined.
• Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized pieces.
• Enjoy!

COOKIES 'N' CREME FUDGE

Steps:

• In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
• Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

FUDGE-FILLED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F
• In large bowl, beat 1/2 cup peanut butter, the shortening, sugar and brown sugar with mixer on medium speed until fluffy.
• Beat in egg until smooth.
• Beat in flour, baking powder and baking soda.
• Shape dough into 48 one-inch balls.
• On ungreased cookie sheet, place balls 1 inch apart.
• Flatten balls to 1/4 inch thickness by pressing with a fork in a crisscross pattern.
• Bake 4-8 minutes or until bottoms are golden brown.
• Remove from cookie sheet to wire rack.
• Cool completely, about 30 minutes.
• In small microwavable, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth.
• Stir 1/4 cup peanut butter into chocolate until smooth.
• Cool to room temperature or until thickened.
• Sandwich pairs of cookies, bottoms together, with 1 t. chocolate mixture.
• Let stand about 1 hour or until chocolate is firm.

PEANUT BUTTER FUDGE COOKIES

Steps:

• Preheat oven to 375. Mix sugars, butter, peanut butter and egg. Gradually stir in flour baking soda & powder, and salt.
• Shape dough in 3/4 inch balls and flatten slightly with a fork if you like the cross hatching pattern. Bake until set but not hard, and golden brown on the bottom, about 10 minutes.
• If you're going to sandwich them with the chocolate, let them cool entirely before doing so. Match up cookies by size so you've got a more uniform sandwich when you're done.
• For the filling, mix the chocolate, sweetened condensed milk, and vanilla together, and melt over low heat, or in the microwave. Spoon into a ziploc bag, close the bag, and snip a corner to pipe onto the flat side of a cookie. Top with a second cookie, flat side towards chocolate. Attempt to not devour in one sitting. Fail miserably, die happily. :).

PEANUT BUTTER-COOKIES-'N-CREAM FUDGE

Steps:

• Coat an 8-inch square baking pan with cooking spray. Chop cookies coarsely.
• Combine 1/2 cup plus 2 tablespoons peanut butter, sweetened condensed milk, and peanut butter chips in a microwave-safe bowl. Heat in the microwave on high until melted, stirring halfway through, about 3 minutes. Stir in vanilla extract and chopped cookies.
• Pour mixture into the prepared baking pan and spread evenly. Cover with plastic wrap and refrigerate for at least 2 hours. Cut into squares.

COOKIES AND CREAM FUDGE

Steps:

• Line a 9-by-13-inch pan with foil.
• Combine the marshmallows, sugar, cream, butter and salt in a medium saucepan and put over medium heat. Cook, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the crushed cookies over the top and lightly press into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.

SUPERFOOD PEANUT BUTTER N' COOKIES FUDGE

Steps:

• NB: Skip the first step if using roasted / gelatinized maca powder.
• In a large, dry frying pan over medium high heat, toast the maca powder and ground almonds if using (stirring constantly) until the mixture is a "toasty" brown colour and the bitter/sour smell of the maca becomes almost butterscotchy - about 8-10 minutes.
• Immediately pour into a bowl and cool completely. Stir in the peanut flour if using this instead of the almonds.
• Combine the chocolate and butter in a small bowl and melt gently in the microwave. Set aside.
• In a food processor, puree the beans with the agave nectar and stevia until very smooth.
• Add the chocolate mixture, maca and ground almonds and puree inches
• Add the peanut butter and process in until completely smooth.
• Pulse in the cookies until combined but still chunky.
• Line an 8x5" loaf pan with clingwrap and evenly press in the fudge. Sprinkle with sea salt.
• Chill 1 hour, uncovered, then press a layer of plastic onto of the surface and keep in the fridge.
• This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.

EASY COOKIES AND CREAM FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil; coat with nonstick spray.
• Place half of the broken cookies in pan.
• In a heavy saucepan, combine milk, butter and chips; cook and stir over low heat until chips are melted.
• Remove from the heat; stir in vanilla.
• Pour over cookies in pan.
• Sprinkle with remaining cookies.
• Cover and refrigerate for at least 1 hour.
• Cut into small squares.

COOKIES 'N CREAM FUDGE

Steps:

• Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil.
• In large heavy duty saucepan, combine sugar, margarine, and milk.
• Bring to a boil over medium heat, stirring constantly.
• Continue boiling 3 minutes over medium heat, stirring constantly.
• Remove from heat.
• Add marshmallow creme, candy coating and vanilla; blend until smooth.
• Pour half of mixture into foil-lined pan.
• Sprinkle cookie pieces over entire surface.
• Top with remaining mixture.
• Cool to room temperature.
• Refrigerate 1 to 2 hours or until set.
• Remove fudge from pan by lifting foil; remove foil from fudge.
• Using large knife, cut into squares.
• Store in refrigerator.

PEANUT BUTTER CREAM FUDGE

Steps:

• In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in peanut butter and vanilla., With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-in. square dish. Cool and cut into squares. Store in the refrigerator.

CHOCOLATE FUDGE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°. Reserve 1 can plus 1/3 cup frosting for topping cookies. In a large bowl, mix egg, peanut butter and remaining frosting until blended. Stir in flour just until moistened., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a fork dipped in sugar., Bake until set, 7-9 minutes. Remove from pans to wire racks to cool completely. Spread with reserved frosting.

COOKIES N' CREAM FUDGE RECIPE

Steps:

• Line a 9-inch square baking pan with aluminum foil. In a large saucepan over medium heat, combine sugar, butter and evaporated milk.
• Bring to a full rolling boil, stirring constantly.
• Boil, stirring constantly, for 3 minutes. Remove from heat.
• Stir in white chocolate chips, marshmallow creme, finely crushed cookies and vanilla extract.
• Pour into prepared pan and sprinkle crumbled cookies on top.
• Gently press crumbled cookies into the fudge.
• Refrigerate for 1 hour, or until firm. Cut into small squares and serve.