Peanut Butter And Hot Fudge Pleasure Pot Recipes

HOT FUDGE RECIPE

Hot Fudge Recipe image

This easy Hot Fudge recipe makes rich, smooth, fudgy, decadent hot fudge sauce in just minutes! Take your ice cream game to the next level with this homemade hot fudge and you'll never buy store bought again! So much better! Yield: 2 cups

Provided by Trish - Mom On Timeout

Number Of Ingredients 7

Ingredients

¼ cup unsalted butter
4 ounces bittersweet baking chocolate (or ⅔ cup semisweet chocolate chips)
8 ounces evaporated milk (or half and half)
¾ cup granulated sugar
6 to 8 tablespoons unsweetened cocoa powder (depending on how chocolate-y you want the hot fudge)
¼ teaspoon salt
2 teaspoons vanilla extract

Steps:

Melt butter and bittersweet baking chocolate (or semisweet chocolate chips) together in a small or medium saucepan over medium low heat, stirring frequently.
Once the chocolate and butter have melted, slowly whisk in the evaporated milk (or half and half if that's what you're using) until combined.
Whisk in the granulated sugar, unsweetened cocoa powder, and salt until combined.
Keep over medium low heat, whisking frequently, about 5 to 6 minutes until mixture comes just to a boil. Reduce heat and simmer for another 2 to 3 minutes, stirring continuously.
Remove from heat and stir in vanilla extract.
Serve hot fudge sauce warm over ice cream or allow to cool, transfer to a heat safe jar or container and store in the fridge for up to 3 weeks.

Nutrition Facts : Calories 87 kcal, Carbohydrate 12 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 52 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving

PEANUT BUTTER AND HOT FUDGE PLEASURE POT

Peanut Butter and Hot Fudge Pleasure Pot image

This is a oohey gooey recipe that came from a recipe book called "A Potful Of Recipes" A Healthy Exchanges cookbook.

Provided by Chef Eileen

Categories Dessert

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup Bisquick reduced-fat baking mix
2 tablespoons Bisquick reduced-fat baking mix
1 cup pourable Splenda sugar substitute or 1 cup Sugar Twin
1/4 cup skim milk
2 teaspoons vegetable oil
2 teaspoons vanilla extract
1/4 cup reduced-fat crunchy peanut butter
3 tablespoons unsweetened cocoa
2 cups boiling water

Steps:

Spray a slow cooker container with butter-flavored cooking spray.
In a medium bowl,combine baking mix and 1/4 cup Splenda.
Add skim milk,vegetable oil, and vanilla extract.
Mix well until mixture is smooth.
Stir in peanut butter. Pour batter into prepared container.
In a small bowl, combine remaining 3/4 cup Splenda and cocoa.
Gradually stir in boiling water.
Carefully pour mixture over batter in slow cooker.
DO NOT STIR.
Cover and cook on HIGH for 2 hours.
Serve warm with sugar- and fat-free vanilla ice cream.

Nutrition Facts : Calories 59.9, Fat 1.9, SaturatedFat 0.4, Cholesterol 0.2, Sodium 9.1, Carbohydrate 11.1, Fiber 0.9, Sugar 7.9, Protein 0.9

EASIEST PEANUT BUTTER FUDGE

Easiest Peanut Butter Fudge image

This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work.

Provided by ANGIEH

Categories Desserts Candy Recipes Fudge Recipes Peanut Butter

Time 1h20m

Yield 15

Number Of Ingredients 6

Ingredients

½ cup butter
1 (16 ounce) package brown sugar
½ cup milk
¾ cup peanut butter
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar

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.

Nutrition Facts : Calories 357.4 calories, Carbohydrate 60.1 g, Cholesterol 16.9 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 5.4 g, Sodium 114.8 mg, Sugar 58 g

HOT PEANUT BUTTER FUDGE TOPPING

Hot Peanut Butter Fudge Topping image

Tastes like peanut butter fudge. An easy, quick sauce or topping. I just whipped this up one night on a whim and I liked how it turned out. I used evaporated milk because it's what I had on hand, but it turned out to be a good thing! Peanut butter and honey measurements are approximate and were eye-balled. Use your best judgement to get the thickness desired. As long as you don't burn it you really can't go wrong with this. It's very important to keep stirring and not let the bottom burn. Serve warm, poured over ice cream or with a fresh banana on toast.

Provided by tiffany.renee

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 4

Ingredients

1 (12 ounce) can evaporated milk
¾ cup peanut butter
¼ cup honey
2 tablespoons brown sugar

Steps:

Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.

Nutrition Facts : Calories 162.9 calories, Carbohydrate 14 g, Cholesterol 8.2 mg, Fat 10.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, Sodium 105 mg, Sugar 12.3 g

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