Best Superfood Peanut Butter N Cookies Fudge Recipes

SUPERFOOD PEANUT BUTTER N' COOKIES FUDGE

Steps:

• NB: Skip the first step if using roasted / gelatinized maca powder.
• In a large, dry frying pan over medium high heat, toast the maca powder and ground almonds if using (stirring constantly) until the mixture is a "toasty" brown colour and the bitter/sour smell of the maca becomes almost butterscotchy - about 8-10 minutes.
• Immediately pour into a bowl and cool completely. Stir in the peanut flour if using this instead of the almonds.
• Combine the chocolate and butter in a small bowl and melt gently in the microwave. Set aside.
• In a food processor, puree the beans with the agave nectar and stevia until very smooth.
• Add the chocolate mixture, maca and ground almonds and puree inches
• Add the peanut butter and process in until completely smooth.
• Pulse in the cookies until combined but still chunky.
• Line an 8x5" loaf pan with clingwrap and evenly press in the fudge. Sprinkle with sea salt.
• Chill 1 hour, uncovered, then press a layer of plastic onto of the surface and keep in the fridge.
• This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.

PEANUT BUTTER 'N FUDGE BROWNIES

Steps:

• Heat oven to 350. Greased 13 x 9 inch pan. In large bowl, beat 2 cups of sugar and 1 cup of butter until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Add 2 t. vanilla; blend well. In small bowl, combine 1 1/2 cups flour, cocoa, baking powder and 1/2 t. salt. Gradually add flour mixture to sugar mixture; mix well. Stir in peanut butter chips.
• In small bowl, beat peanut butter and 1/3 cup butter until smooth. Add 1/3 cup sugar and 2 T. flour; mix well. Add 3/4 t. vanilla and 2 eggs; blend well. Spread half of chocolate mixture in greased pan. Spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture. To marble, pull knife through layers in wide curves.
• Bake at 350 for 40-50 minutes or until top springs back when touched lightly in center and brownies begin to pull away from sides of pan. Cool completely.
• In medium saucepan over low heat, melt chocolate and 3 T. butter, stirring constantly until smooth.
• Remove from heat, stir in powdered sugar, 1/4 t. salt, 3/4 t. vanilla and enough water for desired spreading consistency. Frost cooled brownies; cut into bars.

PEANUT BUTTER FUDGE (NEVER FAIL)

Steps:

• Grease a 9 inch square pan & set it aside. (I use an 8x8 tin & don't grease & it works fine).
• In a large sauce pan combine the first 5 ingredients. Stir over low heat until blended.
• Over medium heat, bring to a full rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes. (once it starts to boil I turn the timer on for 5 minutes & turn the heat to about 6 or 7 on the burner.).
• Remove from heat, stir in peanut butter untill blended.
• Turn into greased pan & cool.