|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
1 - 10 of 98 for peanut butter fudge eagle brand
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In a medium ... melt chips and peanut butter. Stir until well blended; then add Eagle Brand and blend well. ... refrigerate for 2 hours before serving.
In large mixing ... gradually beat in Eagle Brand milk, then peanut butter until smooth. Stir ... pie. Freeze 4 hours or until firm. Re-freeze leftover pie.
For chocolate crunch crust, melt butter and chocolate chips ... condensed milk then peanut butter until smooth. ... until firm. Return leftovers to freezer.
In heavy saucepan, ... for. Stir in peanuts into mixture. Spread ... hours or until firm. Turn fudge into cutting board peel off paper and cut into squares.
In large saucepan, melt peanut butter chips, 1 cup ... until firm. Turn fudge onto cutting board, peel off paper, cut into squares. Tightly cover leftovers.
In heavy saucepan, over low heat, melt peanut butter chips, 1 cup Eagle Brand, and 2 ... until firm. Turn fudge onto cutting board; ... covered at room temperature.
Beat egg in pan. Add rest of ingredients, except sugar and nuts. Cook until melted. Add sugar and nuts. Place in buttered pan. Press down.
Combine all the chips and Eagle Brand milk in a ... refrigerator until firm. Turn out on cutting board. Remove waxed paper and cut into desired size pieces.
Line 8 inch ... and 2/3 cup Eagle Brand milk. Microwave on ... Spread evenly on peanut butter layer. Cover. Chill ... squares. Cover. Store in refrigerator.
Melt chips and peanut butter in a medium ... heat; add milk. Mix well. Add vanilla, salt, and cereal. Spread into a greased 8 or 9 inch pan. Chill until set.
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