COOKIE BUTTER FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 64 pieces of fudge
Number Of Ingredients 6
Steps:
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Bring 1 inch of water to a simmer in a medium saucepan over medium heat.
- Combine the white chocolate, cookie butter and salt in a large heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Cook, stirring frequently, until the mixture is completely melted and smooth. (Reduce the heat if steam sputters around the bowl - you want to prevent any water from getting in the chocolate and causing it to seize.)
- Remove the bowl from the pan and stir in the molasses. Wipe the water from the bottom of the bowl, then pour the mixture into the prepared baking dish. Spread evenly with a rubber spatula and top with white nonpareils. Let set at room temperature, 1 to 2 hours. Cover with plastic wrap and refrigerate until chilled but not hard, about 30 minutes.
- Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife. (If the fudge is too hard or starts to crack when cut, let soften slightly at room temperature, 10 to 20 minutes.)
COOKIE BUTTER FUDGE
As a big fan of cookie butter, this seemed like a (not-quite) solution to my habit of eating spoonfuls from the jar. Now in a solid form, it's even more addicting!
Provided by TheJehosephat
Categories Desserts Candy Recipes Fudge Recipes
Time 50m
Yield 28
Number Of Ingredients 6
Steps:
- Grease an 8-inch square baking dish.
- Mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes. Remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth.
- Stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish. Let fudge stand until cooled and solid, at least 30 minutes.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 25.9 g, Cholesterol 6.3 mg, Fat 5.4 g, Protein 0.5 g, SaturatedFat 2.2 g, Sodium 22.8 mg, Sugar 20.4 g
PEANUT BUTTER FUDGE COOKIES
The Peanut Butter Cookies alone are delicious, but pair them with a fudge filling and the results are perfect. Absolutely Perfect. :) I brought these to a choir fundraiser, and they were gone before the first song was finished! I never wrote down exactly how many this made, so the yield is based on my rather fuzzy recollection - I'll update the next time I make these.
Provided by Lizzymommy
Categories Drop Cookies
Time 30m
Yield 18 sandwich cookies, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Mix sugars, butter, peanut butter and egg. Gradually stir in flour baking soda & powder, and salt.
- Shape dough in 3/4 inch balls and flatten slightly with a fork if you like the cross hatching pattern. Bake until set but not hard, and golden brown on the bottom, about 10 minutes.
- If you're going to sandwich them with the chocolate, let them cool entirely before doing so. Match up cookies by size so you've got a more uniform sandwich when you're done.
- For the filling, mix the chocolate, sweetened condensed milk, and vanilla together, and melt over low heat, or in the microwave. Spoon into a ziploc bag, close the bag, and snip a corner to pipe onto the flat side of a cookie. Top with a second cookie, flat side towards chocolate. Attempt to not devour in one sitting. Fail miserably, die happily. :).
SUPERFOOD PEANUT BUTTER N' COOKIES FUDGE
A bit less of a devil's food than your standard, sugar-packed C&C, but still decadent and sweet! Maca powder is an ancient Peruvian energy booster and contains significant amounts of amino acids, carbohydrates, and minerals including calcium, phosphorous, zinc, magnesium, and iron. It's also packed with the vitamins B1, B2, B12, C and E. It's an adaptogen as well - supporting the body's defenses against both physical and mental weakness (including stress!) by aiding adrenal and pituitary gland health. The beans provide creaminess and a ton of blood-sugar controlling fibre, potassium, calcium, iron, folate and vitamins A and C.
Provided by YummySmellsca
Categories Candy
Time 8h15m
Yield 1 8x5" pan, 48 serving(s)
Number Of Ingredients 11
Steps:
- NB: Skip the first step if using roasted / gelatinized maca powder.
- In a large, dry frying pan over medium high heat, toast the maca powder and ground almonds if using (stirring constantly) until the mixture is a "toasty" brown colour and the bitter/sour smell of the maca becomes almost butterscotchy - about 8-10 minutes.
- Immediately pour into a bowl and cool completely. Stir in the peanut flour if using this instead of the almonds.
- Combine the chocolate and butter in a small bowl and melt gently in the microwave. Set aside.
- In a food processor, puree the beans with the agave nectar and stevia until very smooth.
- Add the chocolate mixture, maca and ground almonds and puree inches
- Add the peanut butter and process in until completely smooth.
- Pulse in the cookies until combined but still chunky.
- Line an 8x5" loaf pan with clingwrap and evenly press in the fudge. Sprinkle with sea salt.
- Chill 1 hour, uncovered, then press a layer of plastic onto of the surface and keep in the fridge.
- This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.
Nutrition Facts : Calories 21, Fat 1.1, SaturatedFat 0.4, Cholesterol 0.2, Sodium 30.9, Carbohydrate 2.1, Fiber 0.5, Sugar 1, Protein 0.8
FUDGE-FILLED PEANUT BUTTER COOKIES
Make and share this Fudge-Filled Peanut Butter Cookies recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°F
- In large bowl, beat 1/2 cup peanut butter, the shortening, sugar and brown sugar with mixer on medium speed until fluffy.
- Beat in egg until smooth.
- Beat in flour, baking powder and baking soda.
- Shape dough into 48 one-inch balls.
- On ungreased cookie sheet, place balls 1 inch apart.
- Flatten balls to 1/4 inch thickness by pressing with a fork in a crisscross pattern.
- Bake 4-8 minutes or until bottoms are golden brown.
- Remove from cookie sheet to wire rack.
- Cool completely, about 30 minutes.
- In small microwavable, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth.
- Stir 1/4 cup peanut butter into chocolate until smooth.
- Cool to room temperature or until thickened.
- Sandwich pairs of cookies, bottoms together, with 1 t. chocolate mixture.
- Let stand about 1 hour or until chocolate is firm.
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PEANUT BUTTER COOKIE FUDGE RECIPE | LAND O’LAKES
From landolakes.com
3/5 (2)Calories 120 per servingServings 36
- Line 8- or 9-inch square pan with aluminum foil, extending foil over edges. Butter foil; set aside.
- Combine chocolate chips, butter and 1/4 cup milk in 2-quart saucepan. Cook over medium-low heat, stirring occasionally, until melted and smooth (10-12 minutes).
- Pour melted chocolate mixture into large bowl. Add 3 cups powdered sugar; beat at low speed until moistened. Increase speed to high; beat until very smooth. Stir in chopped cookies. Spread into prepared pan.
- Combine all glaze ingredients in small bowl, adding enough milk for desired glazing consistency; drizzle over fudge. Cover; refrigerate until firm (at least 3 hours).
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