Copycat Hungry Girls Guilt Free Peanut Butter Fudge Recipes

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.

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!

PEANUT BUTTER FUDGE (NEVER FAIL)

Steps:

• Grease a 9 inch square pan & set it aside. (I use an 8x8 tin & don't grease & it works fine).
• In a large sauce pan combine the first 5 ingredients. Stir over low heat until blended.
• Over medium heat, bring to a full rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes. (once it starts to boil I turn the timer on for 5 minutes & turn the heat to about 6 or 7 on the burner.).
• Remove from heat, stir in peanut butter untill blended.
• Turn into greased pan & cool.

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.