Food recipes
Chocolate Peanut Butter Crispy Fudge
Chocolate Peanut Butter Crispy Fudge Ingredients: candies, semisweet chocolate butter, without salt butter, without salt peanut butter, smooth style, without salt cereals, oats, regular and quick, unenriched, cooked w...
Chocolate Peanut Butter Crispy Fudge
Ingredients:
candies, semisweet chocolate
butter, without salt
butter, without salt
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
salt, table
sugars, powdered
Directions:
Melt half the chocolate and 1 tablespoon butter.
Remove from heat and mix in 1 cup peanut butter, then 2 cups rice crispies.
Spread evenly in a parchment lined 8 inch square pan.
Put in the frig until set, about 15 minutes.
Melt the rest of the butter and salt.
Remove from heat and mix in remaining peanut butter and powdered sugar.
Spread half the peanut butter mix over the cereal layer.
Top with remaining 1 cup of cereal.
Melt the remaining chocolate.
Stir that into the remaining peanut butter mixture.
Spread evenly on the peanut butter layer.
Put in frig until set, about 45 minutes.
Ingredients:
candies, semisweet chocolate
butter, without salt
butter, without salt
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
salt, table
sugars, powdered
Directions:
Melt half the chocolate and 1 tablespoon butter.
Remove from heat and mix in 1 cup peanut butter, then 2 cups rice crispies.
Spread evenly in a parchment lined 8 inch square pan.
Put in the frig until set, about 15 minutes.
Melt the rest of the butter and salt.
Remove from heat and mix in remaining peanut butter and powdered sugar.
Spread half the peanut butter mix over the cereal layer.
Top with remaining 1 cup of cereal.
Melt the remaining chocolate.
Stir that into the remaining peanut butter mixture.
Spread evenly on the peanut butter layer.
Put in frig until set, about 45 minutes.