PEANUT BUTTER FUDGE PIE
Although I make this fudgy peanut butter pie regularly for luncheons at our church, I've yet to eat a full piece. Usually, there's nothing left but crumbs! With a premade chocolate crust, it's simple to prepare. It travels well, too.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,
Nutrition Facts : Calories 685 calories, Fat 42g fat (18g saturated fat), Cholesterol 31mg cholesterol, Sodium 394mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 4g fiber), Protein 14g protein.
PEANUT BUTTER FUDGE III
This fudge is creamy and really addictive!
Provided by Jennifer Hall
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Yield 36
Number Of Ingredients 7
Steps:
- Grease a 9x13 inch pan.
- In a large saucepan with a candy thermometer inserted, pour evaporated milk, butter or margarine, sugar, and salt. Bring to a boil and cook until candy thermometer reads 236 degrees F (115 degrees C). Remove from heat.
- Stir in peanut butter, marshmallow creme, and vanilla extract Mix well and pour immediately into prepared pan. Allow to cool completely, then cut into pieces.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 35.6 g, Cholesterol 9.8 mg, Fat 9.7 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 91.5 mg, Sugar 32.5 g
PEANUT BUTTER PIE
Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.
Provided by Lisa G.
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
- Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.
Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g
EASY PEANUT BUTTER COOKIE FUDGE PIE
Here's a win in the dessert column with a 25-minute prep time: an easy peanut butter cookie pie made with chocolate pudding and a layer of fudge.
Provided by My Food and Family
Categories Dairy
Time 3h20m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Spray 9-inch pie plate with cooking spray. Mix first 3 ingredients until blended; press onto bottom and up side of pie plate. Use back of fork to make cross-hatch design around edge. Bake 14 to 15 min. or until golden brown. Cool.
- Microwave 4 oz. chocolate, marshmallows and 1/4 cup milk in microwaveable bowl on HIGH 1 min. or until chocolate and marshmallows are melted and mixture is well blended when stirred. Pour into crust. Refrigerate 10 min.
- Beat pudding mix and remaining milk with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Cover with remaining COOL WHIP. Refrigerate 2 hours or until firm.
- Meanwhile, grate enough of the remaining chocolate to measure 1 tsp.; reserve for garnish. Draw 8 (2-inch-wide) stars on paper; place under sheet of waxed paper on baking sheet. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch-piece from one bottom corner of bag. Use to pipe chocolate around outlines, then onto centers of stars; sprinkle with 2 tsp. nuts. Refrigerate until ready to use.
- Garnish pie with chocolate stars, grated chocolate and remaining nuts just before serving.
Nutrition Facts : Calories 420, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 320 mg, Carbohydrate 56 g, Fiber 3 g, Sugar 44 g, Protein 9 g
GRANDPA'S PEANUT BUTTER FUDGE
This is my grandpa's famous family recipe that he guarded almost all my life, but it's such a good treat I had to share it! Makes a great gift for friends, your kid's teacher, co-workers, or anyone really!
Provided by Adriander
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Yield 36
Number Of Ingredients 6
Steps:
- Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly). Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.
- Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge onto buttered plates or waxed paper. Let cool and cut into 1-inch pieces.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 25.5 g, Cholesterol 0.5 mg, Fat 5.8 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 1.3 g, Sodium 59 mg, Sugar 24.3 g
EASIEST PEANUT BUTTER FUDGE
This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work.
Provided by ANGIEH
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 15
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 60.1 g, Cholesterol 16.9 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 5.4 g, Sodium 114.8 mg, Sugar 58 g
MY GRANDMA'S PEANUT BUTTER FUDGE
This is just the way l love it!!
Provided by Jaimie D
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 2h20m
Yield 12
Number Of Ingredients 5
Steps:
- Mix together the peanut butter and marshmallow cream in a bowl; set aside. Lightly grease a square glass dish with butter.
- Stir together the sugar and milk in a saucepan over medium-high heat; stirring occasionally, bring to a boil at 234 degrees F (110 degrees C) and then immediately remove from heat and stir in the peanut butter mixture and the vanilla; pour into the prepared dish and allow to cool to room temperature before serving.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 44.9 g, Cholesterol 1.1 mg, Fat 11.1 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 111.1 mg, Sugar 39.9 g
WORLD'S BEST PEANUT BUTTER FUDGE
A friend shared this recipe with me, and it is by far the best fudge recipe I've ever tried. This fudge is too good to only make at Christmas!
Provided by Debby
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h25m
Yield 60
Number Of Ingredients 6
Steps:
- Grease a 9x13 inch baking dish, set aside.
- In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 18.3 g, Cholesterol 4.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 40.9 mg, Sugar 15.6 g
NO BAKE PEANUT BUTTER PIE
Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.
Provided by MEGAN5
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
- Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 41.4 g, Cholesterol 16.6 mg, Fat 27.8 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 299.4 mg, Sugar 31.2 g
PEANUT BUTTER FUDGE PIE
This is a combination of a recipe Mom Meyer gave me and one I found on Zaar. The fudge layer adds some interest. I reduced the sugar and increased the peanut butter from other recipes. This is a good summer treat, and can be frozen for a while. Thaw at least a few hours before eating in the fridge or an hour before on the counter.
Provided by MahnaMahna
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese until fluffy.
- Blend in peanut butter and powdered sugar, mix well.
- Slowly add milk.
- Fold in 2-4 ounces of the whipped topping.
- Set aside.
- Spread fudge onto bottom and sides of prepared crust.
- Put mixture into crust.
- Freeze a few hours until just set.
- Spread remaining whipped topping over pie.
- Sprinkle with chocolate chips.
- Replace lid and freeze.
- Thaw in fridge 2 or more hours, or counter 1 hour, before serving.
Nutrition Facts : Calories 767.5, Fat 56.3, SaturatedFat 21.1, Cholesterol 74.9, Sodium 609.6, Carbohydrate 56.3, Fiber 3.6, Sugar 37.2, Protein 16.9
PEANUT BUTTER FUDGE PIE
This is a delicious super rich peanut butter pie. You layer the bottom of your pie crust with hot fudge for an extra special peanut butter pie. I like to use the Keebler 2 extra servings pie crust. It is just a slightly larger pie crust. This makes it easier to put the lid back on the pie crust and transport to picnics. Hope you enjoy it as much as we all do..
Provided by Sams Mom
Categories Dessert
Time 15m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Warm hot fudge sauce slightly in microwave.
- Spread onto bottom of graham cracker crust.
- Place in freezer for 10 minutes until you assemble the rest of the pie.
- Beat together the cream cheese, peanut butter and 1 container (8oz) Cool Whip.
- Place on top of chilled hot fudge.
- Top with additional container of Cool Whip.
- Refrigerate.
- Drizzle plate with Hershey's Syrup and place a slice of pie on top to serve.
- Sometimes I only use half of the second container of Cool Whip so I can get the lid back on the pie dish. Also if you can't find the bigger size graham cracker crust, just make as shown but save the 2nd Cool Whip and put on pie when ready to serve.
Nutrition Facts : Calories 760.4, Fat 51.5, SaturatedFat 24.4, Cholesterol 31.7, Sodium 568.2, Carbohydrate 66.2, Fiber 3.6, Sugar 42.9, Protein 13.7
PEANUT BUTTER PIE WITH FUDGE TOPPING
OK, so I never really grew up and I'm STILL addicted To Reese's Peanut Butter Cups...this needs to be refrigerated for 4-5 hours atleast before serving.
Provided by evelynathens
Categories Pie
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- For crust: Generously butter 9 inch glass pie plate.
- Mix all crust ingredients in medium bowl and press into plate.
- Refrigerate 1 hour.
- For filling: Beat cream cheese and peanut butter in large bowl until well blended.
- Add 1 cup icing sugar and butter and beat until fluffy.
- Beat cream in separate bowl until soft peaks form.
- Gradually add remaining 2 tblsps sugar and vanilla and beat to stiff peaks.
- Fold 1/3 of cream into peanut butter mixture to lighten.
- Gently fold in remainder.
- Spoon into crust.
- Refrigerate until firm, about 3 4 hours.
- For topping: Melt chocolate with cream; stir until smooth.
- Cool to lukewarm and spread over pie.
- Refrigerate until firm, about 3 4 hours.
- Can be prepared 1 day ahead.
Nutrition Facts : Calories 727.2, Fat 57.8, SaturatedFat 28.2, Cholesterol 94.9, Sodium 382.3, Carbohydrate 50.1, Fiber 5.8, Sugar 34.4, Protein 13.9
INCREDIBLE PEANUT BUTTER FUDGE PIE
I love the taste of chocolate and peanut butter together and so does my family. A friend gave me this recipe when she heard me talking about the one I was making and said this one would beat it and she was right!
Provided by GraciesMommy
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Spoon fudge sauce into graham cracker crust bottom.
- Place in freezer and chill for 10 minute Whisk peanut butter and milk together until well blended.
- Add pudding mix and beat for 2 minutes until smooth.
- Mixture will be thick.
- Stir in 1/2 of cool whip.
- Gently spoon over fudge layer.
- Top with remaining cool whip.
- Dust with cocoa powder and refrigerate for 3 hours or until set.
Nutrition Facts : Calories 4620.5, Fat 215.9, SaturatedFat 92.8, Cholesterol 47.5, Sodium 6363.1, Carbohydrate 625.2, Fiber 18.8, Sugar 462.9, Protein 67.6
PEANUT BUTTER-FUDGE PIE
Sure, the peanut butter and chocolate in this easy fudge pie complement each other. But it's the chocolate cookie crust that makes it perfect.
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
- Beat vanilla pudding mix and 1 cup milk in medium bowl with whisk 2 min. (Pudding will be thick.) Repeat in separate bowl with chocolate pudding mix and remaining milk. Melt 2 oz. chocolate as directed on package.
- Add 1/4 cup peanut butter to vanilla pudding; mix well. Stir in 1/2 cup COOL WHIP; spread onto bottom of crust. Stir melted chocolate into chocolate pudding; carefully spread over peanut butter layer in crust. Cover with remaining COOL WHIP.
- Microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or just until melted; stir. Drizzle over pie. Refrigerate 4 hours or until firm. Melt remaining chocolate; drizzle over pie.
Nutrition Facts : Calories 400, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 15 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
FUDGY PEANUT BUTTER CREAM PIE
Bring together hot fudge topping and peanut butter in this Fudgy Peanut Butter Cream Pie! Top with COOL WHIP for the perfect finishing touch to this yummy dessert.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spread 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
- Beat peanut butter and milk in large bowl with whisk until blended. Add dry pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spoon into crust. Cover with remaining COOL WHIP.
- Refrigerate 3 hours or until firm.
- Warm remaining fudge topping, then drizzle over pie just before serving.
Nutrition Facts : Calories 490, Fat 24 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 3.05 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
NO BAKE CREAMY PEANUT BUTTER FUDGE PIE
I found this recipe on a message board a while back. I saved it and thought it would be a nice recipe to share. It was proclaimed the BEST Pb pie! I never made this, but it sounds very, very rich. You may coat the top in the fudge sauce or just drizzle. 8)
Provided by OceanIvy
Categories Pie
Time 10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, combine cream cheese, powdered sugar, peanut butter and Cool Whip.
- Blend mixture well.
- Pour mixture into pie crust.
- Drizzle chocolate syrup on the top.
- Chill before serving.
PEANUT BUTTER-FUDGE SWIRL PIE
Blend peanut butter & hot fudge into chocolate cookie pie crust for Peanut Butter-Fudge Swirl Pie. A taste of Peanut Butter-Fudge Swirl Pie is worth a thousand words.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Whisk in COOL WHIP.
- Spoon into crust. Drizzle with fudge topping; swirl gently with knife.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
HOT FUDGE PEANUT BUTTER PIE
This is the holiday (Decadent Peanut Butter Pie) recipe from the Jif website. I haven't tried it yet, but I wanted to transfer it to my PDA.
Provided by TommyJames
Categories Pie
Time 21m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
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!
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