Peanut Butter Cheese Fudge Recipes

EASY TWO-INGREDIENT PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. Stir mixture and heat again in microwave for 30 seconds; stir again until completely blended.
• Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.

PEANUT BUTTER CHEESE FUDGE

Steps:

• Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts.
• Empty confectioner's sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff.
• Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm.
• To serve, cut into squares.

VELVEETA PEANUT BUTTER FUDGE

Steps:

• 1. melt cheese and butter together (in microwave or on stovetop), stirring until combined
• 2. add powdered sugar, vanilla and peanut butter and knead until you can no longer see powdered sugar
• 3. spread in greased pan and put in refrigerator until set
• 4. cut and enjoy!

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.

PEANUT BUTTER CHEESE FUDGE

Steps:

• Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts.
• Empty confectioners' sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff.
• Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm.
• To serve, cut into squares.

KETO PEANUT BUTTER FUDGE

Steps:

• Line a 9x9 square pan with parchment paper or grease lightly.
• In saucepan over low heat, melt cream cheese and butter together just until combined. Remove from heat and add peanut butter. Stir until smooth..
• Add remaining ingredients. Blend with an electric mixer until well combined. If you have trouble getting the mixture to blend, let it cool down a bit and try blending it again.
• Pour fudge into prepared pan and spread out evenly.
• Chill in refrigerator until set.

PEANUT BUTTER CHEESE FUDGE

Steps:

• 1. Lightly spray the bottom of a 9-inch square pan with non stick cook spray- the butter kind. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts. Empty powdered sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff. Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of BUTTER in this recipe, pat top of candy with a paper towel to remove any excess oil. Place pan in refrigerator until candy is firm. Cut into squares to serve.

EASY PEANUT BUTTER CREAM CHEESE FUDGE

Steps:

• 1. Melt chocolate and cool to room temperature, if you are making the chocolate peanut butter version, if not skip this step.
• 2. Add cream cheese and peanut butter to chocolate (if making the chocolate peanut butter version), if not just mix the cream cheese and peanut butter and proceed with the recipe..
• 3. Add sugar and vanilla, mixing well. Chop and add the nuts.
• 4. Spread in an 8" or 9" square pan. You can place a piece of nut on each square for decoration. Refrigerate 2 hours before cutting.