Food recipes
Peanut Butter Cookie Fudge
Peanut Butter Cookie Fudge Ingredients: spartan, real semi-sweet chocolate baking chips, butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, powdered peanut butter, smooth style, wi...
Peanut Butter Cookie Fudge
Ingredients:
spartan, real semi-sweet chocolate baking chips,
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
peanut butter, smooth style, without salt
sugars, powdered
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
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 to 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).
Lift fudge out of pan, using foil ends.
Cut into squares.
Store refrigerated.
*Substitute real semi-sweet chocolate chips.
Variation:
Cookies and Cream Fudge.
Omit peanut butter sandwich cookies from fudge and peanut butter from glaze.
Use 1 cup coarsely chopped creme-filled chocolate sandwich cookies for the peanut butter sandwich cookies in the fudge.
Ingredients:
spartan, real semi-sweet chocolate baking chips,
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
peanut butter, smooth style, without salt
sugars, powdered
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
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 to 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).
Lift fudge out of pan, using foil ends.
Cut into squares.
Store refrigerated.
*Substitute real semi-sweet chocolate chips.
Variation:
Cookies and Cream Fudge.
Omit peanut butter sandwich cookies from fudge and peanut butter from glaze.
Use 1 cup coarsely chopped creme-filled chocolate sandwich cookies for the peanut butter sandwich cookies in the fudge.