Best Peanut Butter Cream Fudge Recipes

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PEANUT BUTTER ICE CREAM PIE WITH FUDGE TOPPING



Peanut Butter Ice Cream Pie with Fudge Topping image

Categories     Dairy     Nut     Dessert     Freeze/Chill     Fourth of July     Father's Day     Frozen Dessert     Bon Appétit

Yield Serves 12

Number Of Ingredients 5

24 peanut butter sandwich cookies (about 12 ounces)
5 tablespoons unsalted butter, melted
1 18-ounce jar hot fudge sauce
3 pints vanilla and peanut butter swirl ice cream, softened
Chopped roasted unsalted peanuts

Steps:

  • Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides. Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour. Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours. Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
  • Run small sharp knife around pan sides to loosen crust. Release pan sides. Cut pie into wedges and serve.

EASY PEANUT BUTTER CREAM CHEESE FUDGE



Easy Peanut Butter Cream Cheese Fudge image

This is my niece Heathers favorite fudge. It can be made with or without the unsweetened chocolate.

Provided by Elaine Laskowski

Categories     Candies

Time 30m

Number Of Ingredients 6

4 oz unsweetened chocolate (if making chocolate peanut butter version)
8 oz cream cheese, room temperature
1/2 c peanut butter
5 c powdered sugar
1 tsp vanilla
1/2 c walnuts or pecans

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.

PEANUT BUTTER-FUDGE-ICE CREAM PIE



Peanut Butter-Fudge-Ice Cream Pie image

This easy ice cream pie goes together fast with a playful and delicious cereal crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 8

Number Of Ingredients 4

2 cups Reese's Puffs® cereal
1 quart (4 cups) vanilla ice cream, softened
3/4 cup fudge ice cream topping
1/4 cup creamy peanut butter

Steps:

  • In ungreased 8-inch round cake pan, spread cereal evenly. Drop ice cream by small spoonfuls on top of cereal. Rinse metal spoon with hot water; wipe dry. With back of hot spoon, spread ice cream evenly in pan, pressing down firmly and reheating spoon as needed.
  • In small microwavable bowl, mix fudge topping and peanut butter until well blended. Microwave on High 20 seconds. Stir to blend; continue to microwave on High in 5-second increments until mixture can be stirred smooth and is pourable.
  • Pour topping mixture into small resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Drizzle mixture over ice cream. Freeze until firm, at least 2 hours. Cut into wedges to serve. Reheat and serve any remaining topping with pie.

Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 31 g, TransFat 0 g

PEANUT BUTTER FUDGE ICE CREAM PIE



Peanut Butter Fudge Ice Cream Pie image

I recently bought some french vanilla ice cream to use with a Dutch Apple Pie. Since we don't like plain vanilla ice cream, I needed a way to use the leftovers. Everyone loves peanut butter and chocolate so this frozen silky treat was born.

Provided by Laurie Lenartowicz

Categories     Chocolate

Time 2h

Number Of Ingredients 8

1 qt softened french vanilla ice cream
1 c chunky style peanut butter
1 pre-made chocolate or vanilla cookie crust
1/2 c salted peanuts coarsely chopped
1 c jar of hot fudge ice cream topping melted
canned or fresh whipped cream
10 small peanut butter cups
2 Tbsp caramel ice cream topping

Steps:

  • 1. In a large bowl, soften the ice cream.
  • 2. With electric mixer on low, whip in the peanut butter until well blended.
  • 3. Spoon 1/2 of ice cream mixture into pie crust.
  • 4. Top ice cream with 3/4 cup of the melted, cooled hot fudge. Top fudge with 1/4 cup of salted chopped peanuts.
  • 5. Pour remaining ice cream into pie shell. Put remaining fudge in a plastic bag and cut off one corner. Drizzle top of pie with fudge. Drizzle caramel ice cream topping over the pie with a spoon.
  • 6. Sprinkle top of pie with the remaining 1/4 cup peanuts. Cover and freeze for 2 or more hours until firm.
  • 7. Decorate with whipped cream around the edges. Place peanut butter cups around the whipped cream (optional.)
  • 8. When ready to serve, take pie from freezer and slice with a warm knife that's been run under hot water. Return unused portion covered to the freezer.

PEANUT BUTTER CREAM FUDGE



Peanut Butter Cream Fudge image

In Logan, Ohio, Margaret Hammond relies on a few everyday ingredients to stir up a batch of this crowd-pleasing candy. With its smooth texture and sweet taste, it's sure to satisfy peanut butter lovers of all ages.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-1/2 pounds.

Number Of Ingredients 5

2 cups sugar
1 cup sour cream
1/8 teaspoon salt
1 cup peanut butter
1 teaspoon vanilla extract

Steps:

  • In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in peanut butter and vanilla., With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-in. square dish. Cool and cut into squares. Store in the refrigerator.

Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 25mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

PEANUT BUTTER/ CREAM CHEESE FUDGE BALLS



PEANUT BUTTER/ CREAM CHEESE FUDGE BALLS image

Categories     Candy     Cheese     Nut     No-Cook     Low Carb     Quick & Easy     Fall     Spring     Summer     Winter

Yield 24 1 ball

Number Of Ingredients 6

12 oz softened cream cheese
equal amoun of Adams 100% natural peanut butter, crunchy or creamy depending on your taste.
1/4 tps salt
2 heaping Tablespoons unsweetened Cocoa
2 Tablespoons Truvia
unsweetend desicated coconut , amount to roll balls in.

Steps:

  • Mix cream cheese, peanut butter, sifted cocoa, salt and Truvia with mixer until thoroutghly mixed. shape into bite sized balls and roll in the coconut and place in covered container. Put in fridge until firmly set. store in refrigerator as they will go soft if left at room temperature.

PEANUT BUTTER CREAM FUDGE



Peanut Butter Cream Fudge image

I have not tried this fudge. I'm posting this for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2005. With a smooth texture and lots of nutty flavor, the fudge is sure to get smiles from peanut butter lovers of all ages. Note: Reduced fat or generic peanut butter is not recommended. I plan to use Splenda for baking in place of the sugar.

Provided by internetnut

Categories     Candy

Time 20m

Yield 1 1/2 pound, 6-8 serving(s)

Number Of Ingredients 5

2 cups sugar
8 ounces sour cream
1/8 teaspoon salt
1 cup peanut butter
1 teaspoon vanilla extract

Steps:

  • In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238 (soft ball stage).
  • Remove from the heat; stir in peanut butter and vanilla. With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-inch square dish. Cool and cut into squares. Store in the refrigerator.

Nutrition Facts : Calories 598.2, Fat 30, SaturatedFat 9.6, Cholesterol 17.5, Sodium 267, Carbohydrate 76.8, Fiber 2.6, Sugar 70.7, Protein 12.1

PEANUT BUTTER ICE CREAM PIE WITH FUDGE TOPPING



Peanut Butter Ice Cream Pie with Fudge Topping image

From Bon Appetit 1995.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories     Pies

Number Of Ingredients 5

24 - peanut butter sandwich cookies (about 12 oz)
5 tablespoon(s) unsalted butter, melted
18 ounce(s) hot fudge sauce
3 pint(s) vanilla and peanut butter swirl ice cream, softened
- chopped roasted unsalted peanuts

Steps:

  • Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides.
  • Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour.
  • Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours.
  • Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
  • Run small sharp knife around pan sides to loosen crust. Release pan sides.
  • Cut pie into wedges and serve.

PEANUT BUTTER-COOKIES-'N-CREAM FUDGE



Peanut Butter-Cookies-'n-Cream Fudge image

My friend loves cream-filled chocolate sandwich cookies dipped in peanut butter, so I made her this fudge and everyone loved it! I made it for a class project at school and a guy proposed to me. It's super easy to make and tastes just like cookies and cream with peanut butter.

Provided by Sydney

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 13m

Yield 12

Number Of Ingredients 7

cooking spray
10 cream-filled chocolate sandwich cookies (such as Oreo®), crushed, or more to taste
½ cup peanut butter
2 tablespoons peanut butter
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) package peanut butter chips
1 teaspoon vanilla extract

Steps:

  • Coat an 8-inch square baking pan with cooking spray. Chop cookies coarsely.
  • Combine 1/2 cup plus 2 tablespoons peanut butter, sweetened condensed milk, and peanut butter chips in a microwave-safe bowl. Heat in the microwave on high until melted, stirring halfway through, about 3 minutes. Stir in vanilla extract and chopped cookies.
  • Pour mixture into the prepared baking pan and spread evenly. Cover with plastic wrap and refrigerate for at least 2 hours. Cut into squares.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 37.3 g, Cholesterol 11.1 mg, Fat 17.5 g, Fiber 1 g, Protein 11.1 g, SaturatedFat 9.7 g, Sodium 198 mg, Sugar 31.8 g

FUDGE TARTLETS WITH PEANUT BUTTER ICE CREAM AND CABERNET CARAMEL



Fudge Tartlets with Peanut Butter Ice Cream and Cabernet Caramel image

The elements of this dessert may sound exotic, but look closer: It's all strangely familiar. Chocolate fudge with salty peanut butter is snatched from a Reese's peanut-butter cup, and the combination of peanut butter and sweet grapes (caramel sauce infused with red wine) is lifted directly from a peanut butter and jelly sandwich. I love to take desserts apart and then put the pieces back together in a new, fresh way. This has been a signature dessert at Tru from day one. The caramel sauce is a beautiful garnet red, fruity and tangy in flavor from the wine (but with no alcohol taste). Chocolate fudge and peanut butter make a rich, unctuous combination; the sauce lightens the flavors and weaves them together. Finish baking the fudge tarts the same day you plan to serve them.

Provided by Food Network

Categories     dessert

Time 5h10m

Yield about 24; can be halved

Number Of Ingredients 20

1 quart (4 cups) half-and-half
1/2 vanilla bean, split lengthwise
9 egg yolks
3/4 cup sugar
1/2 cup peanut butter, preferably smooth
2 cups all-purpose flour
1/2 cup sugar
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
2 egg yolks
1 tablespoon heavy cream, or more as needed
1/4 teaspoon pure vanilla extract
7 ounces bittersweet chocolate
2 tablespoons unsalted butter
7 eggs
1/2 cup sugar
3/4 teaspoon pure vanilla extract
1/2 teaspoon salt
4 cups sugar
1/2 cup water
1 1/2 cups red wine, Cabernet or another full-bodied wine

Steps:

  • Make the ice cream: Heat the half-and-half and vanilla bean in a saucepan over medium heat, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set the mixture aside to infuse for 10 to 15 minutes.
  • Whisk together the egg yolks and sugar in a medium bowl. Whisking constantly, slowly pour the hot half-and-half mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
  • Immediately whisk in the peanut butter and whisk until smooth. Strain the mixture into a bowl to smooth it and remove the vanilla bean. Rest the bottom of the bowl in the ice bath and let the mixture cool, stirring often, for 2 hours. Freeze according to the directions of the ice cream machine.
  • Make the crusts: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy.
  • Whisk the egg yolks, cream, and vanilla together. Add to the flour mixture and mix at low speed just until combined. If the mixture seems too dry, add another teaspoon of heavy cream. Turn the dough out onto a work surface and form into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour, until ready to use. (The recipe can be made up to this point and keep refrigerated for up to 2 days.)
  • Roll out the dough 1/8-inch thick on a lightly floured surface and cut out circles that are 2 inches larger in diameter than the mini-muffin cups.
  • Spray the muffin tin well with nonstick cooking spray, then gently press the dough rounds into the cups, easing the dough completely into the cups. Smooth out the folds by pressing the dough against the sides and bottoms of the cups (the walls will become a little thicker). Use your fingers to form the rim of each tartlet into an even edge, pulling or cutting off extra bits of dough, if necessary.
  • Spray the bottom-outside of another mini-muffin tin with nonstick spray and gently push it down into the tin with the dough rounds so that it "spoons" into the bottom cups. This will help prevent shrinkage during baking. Chill for 30 minutes.
  • Heat the oven to 375 degrees F.
  • Keeping the tins pressed together, turn them upside down on a sheet pan. Bake until the crusts are dry and golden but not brown, about 12 minutes. Let them cool upside down for 20 minutes, then invert the pans and carefully lift the top tin out, leaving the pastry cups in the bottom tin.
  • Meanwhile, make the filling: Melt the chocolate and butter together in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove the mixture from the heat and whisk in the eggs, sugar, vanilla, and salt.
  • Heat the oven to 350 degrees F.
  • Pour the filling into the prebaked tart shells (still in their tins) and bake for 11 to 13 minutes, until the filling is set at the edges but still a little moist in the center.
  • Meanwhile, make the caramel sauce: Pour the sugar into the center of a deep saucepan. Carefully pour 1/2 cup water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over high heat, bring the mixture to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until it is amber-caramel, 10 to 20 minutes. When the mixture is done, immediately remove the pot from the heat. Use a wooden spoon to slowly stir in the red wine. Set aside.
  • When ready to serve, arrange the tarts on serving plates. Put a dollop of the sauce on the plate on 1 side of the tart and a small scoop of the ice cream on the other side. Serve immediately.

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