Peanut Butter Cream Cheese Fudge Balls Recipes

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.

CREAM CHEESE PEANUT BUTTER BALLS RECIPE - (4/5)

Steps:

• 1. Prepare a baking sheet by lining it with aluminum foil, set aside. 2. Combine the softened cream cheese, 3 cups powdered sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer. 3. Mix the candy on medium speed for several minutes until the mixture is well-combined. If the dough appears to be too sticky, add the extra powdered sugar and mix until it is somewhat stiff but still pliable and not dry. 4. Using a teaspoon or a candy scoop, for the candy into small balls (about 1" in diameter or less) and place them on the prepared baking sheet. Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator. 5. Once you are ready to dip the balls, melt or temper the chocolate according to your preference. Make sure to melt the chocolate in short intervals in the microwave or over a double burner, so that it does not overheat. 6. Dip the peanut butter balls into the melted chocolate using dipping tools or two forks. Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half. Repeat with remaining candy. 7. Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.

FATTY NATTY'S PEANUT BUTTER FUDGE BALLS

Steps:

• Mix confectioners' sugar, peanut butter, butter, cocoa powder, marshmallow creme, and vanilla extract together in a bowl until smooth. Roll mixture into 2-inch balls and place in a sealed container. Refrigerate until set, at least 30 minutes.

CREAM CHEESE PEANUT BUTTER FUDGE

Steps:

• Melt chocolate in microwave and let cool to room temperature. Mix cream cheese with chocolate and peanut butter. Add in sugar and vanilla. Spread into an eight or nine inch pan. Refrigerate 2 hours before cutting.

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.

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.

CREAM CHEESE PEANUT BUTTER BALLS

Steps:

• Prepare a baking sheet by lining it with aluminum foil, set aside.
• Combine the softened cream cheese, 3 cups powdered sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer.
• Mix the candy on medium speed for several minutes until the mixture is well-combined and homogenous.
• If the dough appears to be too sticky, add the extra powdered sugar and mix until it is somewhat stiff but still pliable and not dry.
• Using a teaspoon or a candy scoop, form the candy into small balls (about 1inch diameter or less) and place them on the prepared baking sheet.
• Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator.
• Once you are ready to dip the balls, melt or temper the chocolate according to your preference.
• Make sure to melt the chocolate in short intervals in the microwave or over a double burner, so that it does not overheat.
• Dip the peanut butter balls into the melted chocolate using dipping tools or two forks.
• Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half.
• Repeat with remaining candy.
• Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.