PEANUT BUTTER FUDGY BUTTONS
Make and share this Peanut Butter Fudgy Buttons recipe from Food.com.
Provided by Bruce Gurnick
Categories Drop Cookies
Time 1h25m
Yield 72 balls, 36 serving(s)
Number Of Ingredients 10
Steps:
- Combine water and cocoa mix in a larger bowl. Blend together until smooth. Add peanut butter and corn syrup and stir until combined. Add 2 cups of powdered sugar and blend. Finally, add crushed vanilla wafers.
- Spray a large piece of waxed paper with cooking spray. Drop large teaspoons of chocolate mixture onto paper and set aside. Place remaining cup of powdered sugar in shallow pan. Roll each piece of chocolate in sugar to cover well. Shape into ball. Press thumb into middle of ball until slightly indented. Position a chocolate morsel in the middle of the with the tip up.
- Chill in refrigerator at least 1 hour before serving. Store in refrigerator in a sealed airtight container.
Nutrition Facts : Calories 174.9, Fat 8.1, SaturatedFat 1.8, Cholesterol 0.1, Sodium 114.2, Carbohydrate 23.3, Fiber 1.2, Sugar 18.2, Protein 4.4
GRANDMA'S CREAMY PEANUT BUTTER FUDGE
This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.
Provided by Chef John
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 64
Number Of Ingredients 5
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.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g
FUDGY PEANUT BUTTER CAKE
I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it's slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. -Bonnie Evans, Norcross, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 348 calories, Fat 13g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.
T. O. H. FUDGY BUTTONS [ KID COOK SAFE]
All you have to do is melt the butter and let the kid go to town making the buttons. To explain, I have sort of defatted it for our use. However here is the Taste Of Home version. It all started when I wanted some fudge and I can't make fudge worth a hoot. I used Peanut Butter extract instead of the real thing. As good as my version is, I am betting this one is better. Not going to be the most glorious thing you ever made, but I bet the kid will be proud of it. Note I added a drop of vanilla to mine.
Provided by drhousespcatcher
Categories Candy
Time 3m
Yield 18 buttons, 9 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a microwave-safe bowl in the microwave or in a small saucepan on top of the stove. Note the T.O.H recipe insists on only using butter.
- If using saucepan remove from the heat.
- Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well.
- Drop by teaspoonsful onto wax paper.
- Flatten tops and shape into 1-inch patties.
- Refrigerate until serving.
- note mine must be chilled to get the right texture but of course I just may be rushing things along.
- Also if it starts to get too thick you can add a bit more milk but do so carefully. It will cause problems with it setting up right. I would add by 1/8 teaspoons Stir see if it helps if not then add the next 1/8 [like adding liquid to baking mixtures] It will also help a child understand about adding.
Nutrition Facts : Calories 70.3, Fat 4.4, SaturatedFat 2, Cholesterol 6.8, Sodium 39.2, Carbohydrate 7.5, Fiber 0.3, Sugar 6.9, Protein 1
PEANUT BUTTER BUTTONS
The pairing of peanut butter and chocolate is always a crowd favourite and this irresistible cookie recipe is also sure to delight. Additional recipes can be found at www.peanutbureau.ca.
Provided by Mary Jenny
Categories Dessert
Time 33m
Yield 26-28 cookies
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- 2. Place butter and peanut butter in a large bowl. Using an electric mixer, beat on high until very creamy.
- 3. Beat in ½ cup (125 mL) sugar until well blended. Then beat in egg yolks, one at a time, scraping down sides as needed. Beat in vanilla and then flour until combined.
- 4. Place 3 tbsp (45 mL) sugar in a shallow dish. Form dough into 1-inch (2.5-cm) balls, and roll in the sugar. Place on prepared baking sheet about 2 inches (5 cm) apart. Use your finger to press into centre of each dough ball to form an indent.
- 5. Bake in preheated oven for 10 minutes. Remove from oven, place a peanut butter cup in indent and then continue to bake until golden and set, about 6 to 8 more minutes.
- 6. Remove to a rack to cool completely. When completely cool, dust with icing sugar.
Nutrition Facts : Calories 141, Fat 7.9, SaturatedFat 3.5, Cholesterol 22.6, Sodium 43.4, Carbohydrate 15.7, Fiber 0.7, Sugar 9.2, Protein 2.6
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FUDGY PEANUT BUTTER BUTTONS | READY SET EAT
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Cuisine AmericanTotal Time 1 hr 20 minsCategory DessertCalories 122 per serving
- Combine water and cocoa mix in large bowl; whisk together until smooth. Stir in peanut butter and corn syrup. Add 2 cups of the confectioner’s sugar; blend. Stir in crushed vanilla wafers.
- Spray large piece of waxed paper with baking spray. Drop heaping teaspoonfuls of chocolate mixture onto paper; set aside. Place the remaining 1 cup confectioner’s sugar in shallow dish. Roll each piece of chocolate in sugar; shape into balls. Press thumb into the center of each ball until slightly indented; place chocolate morsel in middle (tip side up).
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