|The World's Greatest Peanut Butter Cookbook|
|by Linda Romanelli Leahy|
Award-winning culinary expert and professional recipe developer Linda Romanelli Leahy presents 75 irresistible, international peanut butter recipes.
1 - 10 of 113 for creamy peanut butter fudge
Cook sugar and milk to soft ball stage. Add peanut butter and marshmallow creme; ... melted. Pour into buttered 9 inch pan. Let cool. Yields 6 servings.
Combine sugar and ... boiling over. Add peanut butter, marshmallow creme ... greased 8 inch square baking pan. Cool and cut into squares. Makes about 2 pounds.
Mix sugar, salt, ... from heat, add peanut butter and vanilla. Do ... Beat just until creamy, losing gloss ... into buttered pan and cool. Cut into squares.
Put this in ... Remove from heat. Stir in: 1 pt. marshmallow cream 1 pt. plain peanut butter Stir until smooth. Pout into 9 x 13 inch oiled pan. Cool and cut.
Mix sugar, salt, ... from heat; add peanut butter and vanilla; do ... Beat just until creamy, losing gloss ... into greased pan. Cool; cut into squares.
Heat milk and ... immediately stir in peanut butter and marshmallow cream. ... onto greased cookie sheet and cool. When completely cool cut into squares.
Mix sugar, salt, ... from heat; add peanut butter and vanilla; do ... Beat just until creamy, loosing gloss ... hold shape. Pour into greased pan and cool.
You will need ... 1 pound of butter and 1 pound ... your vanilla and peanut butter and mix again until creamy smooth, put into ... and let stand overnight.
Stir together butter, sugar and ... heat. Stir in peanut butter chips. Stir ... greased 9 inch x 9 inch pan. Cool well and cut in squares. (Makes 3 lbs.)
Cook sugar and milk to soft ball stage. Add peanut butter and marshmallow creme. Stir until melted. Pour into buttered 9 inch pan. Serves 6.
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