Betty Crocker Peanut Butter Fudge Recipes

PEANUT BUTTER-FUDGE BARS

Steps:

• Heat oven to 350°F. In large bowl, stir double chocolate chunk cookie mix, 1/4 cup oil, 2 tablespoons milk and 1 egg until soft dough forms. Drop dough by tablespoonfuls evenly over bottom of ungreased 13x9-inch pan.
• In same large bowl, stir peanut butter cookie mix, 3 tablespoons oil, 1 tablespoon milk and 1 egg until soft dough forms. Drop dough by tablespoonfuls over chocolate dough in pan. Swirl doughs together slightly, using metal spatula; spread and press evenly in pan.
• Bake 25 to 27 minutes or until edges are light golden brown. Remove from oven; sprinkle evenly with chocolate chips. Let stand 2 minutes.
• In small bowl, stir powdered sugar, peanut butter and enough of the 2 to 3 tablespoons milk until frosting is smooth and spreadable. Spoon frosting over chocolate chips; lightly swirl chocolate and frosting together. Sprinkle with peanuts; press lightly into topping. Cool completely, about 30 minutes. For bars, cut into 9 rows by 4 rows.

PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
• Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
• When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
• Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.

QUICK & EASY PEANUT BUTTER FUDGE

Steps:

• 1. Put icing and peanut butter in a microwave safe bowl. I use Betty Crocker icing but any brand will work as long as it is not whipped icing.
• 2. Microwave 5 - 10 minutes or until completely melted, stir frequently.
• 3. After it is completely melted stir until blended.
• 4. Pour into a 8 x 8 pan and put into fridge about an hour.
• 5. When it is firm cut and serve.

PEANUT BUTTER COOKIES

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375°F.
• Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
• Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

EASTER EGG BROWNIE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix brownie mix, melted butter, egg and water until well blended. Stir in candy sprinkles. Let stand 15 minutes.
• Shape dough into 21 (1 1/2-inch) balls. Place 2 inches apart on parchment-lined large cookie sheets. Press each ball slightly to flatten. On each cookie, press 3 Cadbury™ mini eggs in center, reshaping if necessary.
• Bake 9 to 11 minutes or until edges are set (center will appear slightly wet). Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely on cooling rack, about 30 minutes. Store covered in airtight container.