Fudgypeanutbutterswirlcake Recipes

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:

• In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray., In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). , Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large heavy saucepan, combine the sugar, cream, cocoa, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook over medium-low heat, without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in the marshmallow creme, peanut butter and 1 package chips., With a hand mixer, beat until mixture begins to lose its gloss, about 6-8 minutes. Fold in remaining chips. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Steps:

• In a bowl, combine 1/4 cup sugar, flour and baking powder. In another bowl, combine the milk, peanut butter, oil and vanilla; stir into dry ingredients just until combined. Spread evenly into a slow cooker coated with nonstick cooking spray.
• In a bowl, combine the cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). Cover and cook on high for 1-1/2 to 2 hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream.

Steps:

• LINE AN 8X8" BAKING PAN WITH ALUMINUM FOIL, WITH 3-4" OF FOIL HANGING OFF EITHER SIDE. AND SET ASIDE.
• PLACE THE ALMOND BARK, BROKEN INTO LARGE CHUNKS, INTO A LARGE MICROWAVABLE-SAFE BOWL. MELT BARK ON HIGH FOR 60 SECONDS, THEN STIR. MELT FOR ANOTHER 60 SECONDS AND STIR.
• CONTINUE TO DO THIS AT 30 SECOND INTERVALS UNTIL BARK IS SMOOTH AND COMPLETELY MELTED (IT TOOK ME ABOUT 3 MINUTES TOTAL, BUT IT WILL DEPEND ON YOUR MICROWAVE).
• SCOOP THE ENTIRE CONTAINER OF PEANUT BUTTER INTO THE BOWL OF MELTED BARK AND STIR UNTIL PEANUT BUTTER IS COMPLETELY INCORPORATED AND MIXTURE IS SMOOTH. POUR MIXTURE INTO PREPARED PAN AND PLACE IN THE FRIDGE FOR 1-2 HOURS OR UNTIL SET.
• REMOVE FUDGE FROM FRIDGE AND USING THE ALUMINUM FOIL HANGING OVER EACH EDGE, LIFT THE FUDGE OUT OF THE PAN.
• CUT FUDGE USING A SHARP KNIFE (FOR SMOOTH CUTS, RUN YOUR KNIFE THROUGH HOT WATER BEFORE EACH CUT) INTO 1X1" PIECES.

Steps:

• Combine peanut butter, melted coconut oil, powdered sugar, honey, salt, and vanilla extract in a bowl until all ingredients are well-combined.
• Pour into a container lined with wax paper and smooth out the surface with a spoon
• Freeze for at least 1 hour and take the fudge out of the freezer just before serving.
• NOTE: Leftovers should be stored in an airtight container in the freezer.
• Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else).
• Spray a small baking pan (6" X 6" or 8" X 4" work best - no larger!) with nonstick cooking spray and pour in the mixture.
• Spoon 2 tablespoons of Better 'n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around.
• Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked.
• Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours.
• Cut into 36 squares and serve.
• Serving Size: 1 piece - 1 Point!

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:

• BEAT cream cheese, sugar and peanut butter in large bowl with electric mixer on medium speed until well blended.
• Gently stir in whipped topping until well blended.
• SPOON into crust; drizzle with fudge topping.
• Swirl knife through cream cheese mixture several times for marble effect.
• REFRIGERATE 4 hours or until firm. Store leftover pie in refrigerator.