BAKER'S ONE BOWL PEANUT BUTTER FUDGE RECIPE
Please all the peanut butter lovers in the group with our BAKER'S ONE BOWL Peanut Butter Fudge Recipe. Peanut butter and real chopped peanuts make our BAKER'S ONE BOWL Peanut Butter Fudge Recipe one of the peanuttiest fudges you'll ever find!
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil. Microwave chocolate, corn syrup and peanut butter in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min.; stir until chocolate is completely melted.
- Stir in nuts. Spread into prepared pan.
- Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BAKER'S ONE BOWL BROWNIES
Sweeten up everyone's day when you make a batch of delicious BAKER'S ONE BOWL Brownies. This easy-to-make BAKER'S ONE BOWL Brownies recipe is perfect for potlucks, dinner parties, family gatherings and more.
Provided by My Food and Family
Categories Bars & Squares
Time 50m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Spray foil with cooking spray.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
ONE BOWL CHOCOLATE FUDGE
For peanut butter squares, drop peanut butter by spoonfuls into chocolate and cut into fudge with knife before refrigerating.
Provided by MELISSA H.
Categories Desserts Candy Recipes Nut Candy Recipes
Time 2h18m
Yield 48
Number Of Ingredients 4
Steps:
- Line an 8x8 inch square dish with aluminum foil.
- Chop chocolate and place in a large, microwave safe bowl with condensed milk. Microwave on high, stirring once or twice until chocolate is soft, 2 to 3 minutes. Remove from oven and stir until completely smooth. Stir in vanilla and walnuts. Spread in prepared pan.
- Refrigerate 2 hours, until firm. Cut into squares.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 10.3 g, Cholesterol 2.8 mg, Fat 6.2 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 10.5 mg, Sugar 9.2 g
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Calories 94 per serving
Category Dessert
- In a medium saucepan over medium heat, heat the butter and peanut butter until the mixture comes to a boil. Remove from the heat.
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Total Time 2 hrs 15 mins
- Grease an 8-inch square pan with butter. Trim a piece of parchment paper to 8 inches wide and line the pan with the parchment sling, leaving enough overhand on two sides to cover the top of the fudge with later.
- Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Poke a few holes in the plastic wrap to vent the steam, then microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen.
- Spread mixture into prepared pan. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
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Estimated Reading Time 6 mins
Category Candy
Calories 70 per serving
- Line an 8-inch square baking pan with parchment paper, greased foil or wax paper. Set aside at room temperature. Clear some space in the freezer for this pan—you will need it later.
- Melt the chocolate using the double boiler method, or do the following: add chocolate chips and peanut butter to a medium, microwave-safe bowl (large enough to add cereal later). Heat in 20-second increments until softened and melty. Stir in between heating increments, until smooth.
- Add cereal to melted chocolate mixture. Using a rubber spatula, stir and fold until well incorporated. Pour this mixture into the prepared baking pan. Using the spatula, smooth into an even layer. Tap the pan a few times to help even out the mixture.
- Transfer this pan into the freezer. Freeze for 35-45 minutes, or until completely firm. Slice into 36 mini squares (6 by 6). Enjoy! Storing instructions below.
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