Copycat Hungry Girls Guilt Free Peanut Butter Fudge Recipes

COPYCAT HUNGRY GIRLS GUILT FREE PEANUT BUTTER FUDGE!

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!

EASIEST PEANUT BUTTER FUDGE

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.

LOW-FAT SUGAR-FREE PEANUT BUTTER FUDGE

Steps:

• Melt butter in sauce pan.
• Add peanut butter and stir until smooth
• Add vanilla and splenda to peanut butter mixture and stir to combine with a wooden spoon.
• Pour into an 8 x 8 pan that has been either buttered, Pam'ed or lined with wax paper
• Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
• Cut into 1-inch pieces and store in an airtight container for up to a week.
• cooking time does not reflect refrigeration time.

PEANUT BUTTER FUDGE - WW

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a very small baking dish, either 8" x 4" for thick fudge or 8" x 8" for thinner fudge.
• Mix pumpkin and brownie mix until smooth; batter will be thick.
• Pour into prepared baking dish.
• Drop peanut butter in little drops on top and swirl with knife; don't get too much in one area or oil from the peanut butter will pool.
• Bake for 30 to 40 minutes (approximately 30 minutes for an 8" x 4" pan and about 40 minutes for an 8" x 8" pan). It should look undercooked, thick and fudgy; glossy on the inside (don't let edges get crusty).
• Remove from oven; cover with foil; cool in fridge for several hours. Let cool on the counter a little while so your baking dish doesn't shatter!
• Cut into 18 pieces, 3x6.

SUGAR FREE PEANUT BUTTER FUDGE

Steps:

• Melt the butter and peanut butter in the microwave on high for 2 minutes. Stir. Microwave for another 1 minute
• Remove and stir in the cream cheese until completely dissolved.
• Stir in the Splenda and then stir in the Protein Powder.
• Grease a 8 x 11 glass casserole.
• Pour in the dish. Put in the refrigerator until cool.
• To speed up this process place in the freezer until cool.