Easy Bake Oven Peanut Butter Fudge Recipes

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.

Steps:

• Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

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.

Steps:

• Butter one 9x9 inch pan and set aside.
• In a 3 quart saucepan, combine white sugar, brown sugar, milk, and butter. Cook to soft ball stage, 234 degrees F (112 degrees C). Remove from heat.
• Stir in peanut butter, vanilla and marshmallows; continue stirring until marshmallows are melted. Pour into prepared pan and cool. Cut into squares and serve.

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.

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.

Steps:

• Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
• Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
• To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.

Steps:

• Grease a 9x15 pyrex dish. Cover bottom with wax paper.
• Put peanut butter and butter in a large microwavable bowl. Do Not Cover! I used a large glass casserole dish and that seemed to work perfectly. Microwave on high for 2 minutes.
• Remove from microwave. Stir to combine. Return to microwave for another 2 minutes on high.
• Remove from microwave. Add the vanilla extract to the mixture and stir to combine. Add the powdered sugar and stir combine. You are done stirring once the mixture appears evenly combined.
• Pour the mixture into the prepared dish. Use a second sheet of wax paper to cover the fudge and smooth the top. Place in the fridge to cool. Once cool, discard the wax paper cover and cut into pieces and serve.

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.

Steps:

• Grease Easy Bake Oven pan.
• In a bowl, mix all ingredients together until smooth.
• Spread mixture into pan.
• Bake 5 minutes.
• (It will appear undercooked).
• Cool completely.
• Eat!

Steps:

• Sift sugar through a fine-mesh strainer into a large bowl.
• Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
• Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
• Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

Steps:

• Cut a 22" piece of parchment paper. Fold the long sides of the sheet in to make an 8" wide strip. Butter an 8"x8" square dish. Place the parchment paper into the dish with the folds underneath, creasing the corners well to make a clean edge. Butter the parchment lightly and set aside.
• Melt 4 tbsp butter in a medium saucepan over medium heat. When fully melted, add vanilla, brown sugar, white sugar and cream. Stir well. Bring to a full rolling boil. Once it boils, stir constantly for exactly two minutes (use a timer). Add the peanut butter and stir until melted and completely smooth. Remove from heat and let cool exactly 5 minutes (use a timer). It will form a skin; that's okay.
• Scrape the mixture into the bowl of a stand mixer fitted with the paddle attachment. Start on medium-low (speed 2), and add the pre-sifted powdered sugar one large spoonful at a time. When it is all incorporated, the fudge should look slightly curdled.
• Turn the fudge into the prepared pan and spread evenly. Sprinkle chopped peanuts evenly over the top. Fold over the ends of the parchment, then use the bottom of a measuring cup or glass to press the peanuts into the fudge and form a layer of even thickness. Unfold the parchment and let cool to room temperature, at least 2 hours.
• When cool, lift the ends of the parchment straight up to remove the fudge from the pan. Using a long knife, cut the fudge into 64 pieces (8 slices one way, then 8 the other way). Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For best flavor, return to room temperature before eating.

Steps:

• 2 cups sugar.
• 2/3 cup milk.
• boil together to 234 degrees f or soft ball stage;.
• add.
• 1cup smooth peanut butter.
• 1- 7oz jar marshmallow creme.
• 1 tsp vanilla extract.
• mix well.
• pour into 9x9 square buttered pan.
• cool fully before cutting.

Steps:

• Cook sugar, milk and butter to a soft ball stage.
• Add salt, vanilla and peanut butter and beat until smooth.
• Then pour into a 8x8 square baking dish and chill until firm.