Easy Peanut Butter Fudge

Easy Peanut Butter Fudge

2 cups granulated sugar

2/3 cup milk

1 cup marshmallow creme

1 cup peanut butter, creamy or chunky

1 teaspoon vanilla

Boil sugar and milk in a medium saucepan, stirring occasionally, to soft ball stage*, or about 236° on a candy thermometer.

Remove from heat and stir in remaining ingredients. Beat well with a wooden spoon until the fudge begins to turn glossy.

Pour candy into a greased 8x8-inch pan.   Cut peanut butter fudge into squares when firm.  Enjoy!

...

 

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).

Peanut Butter Cookies (low carb)

In the fall, I get a hankering to bake, bake, bake!

 

Since I try to live the low carb lifestyle, that limits my baked goods choices.  When I want to bake cookies, this easy recipe always comes to mind.

I found this recipe several years ago in my Aunt Mary's little recipe box.  Last night when I baked these little gems, I subbed Splenda for the sugar.   I have written the recipe here as it is on her recipe card and added my own tweaks.



 

Magic Peanut Butter Cookies

1 cup creamy peanut butter

1 cup granulated sugar (I subbed Splenda)

1 egg

1 tsp vanilla, optional

Mix the peanut butter and sugar well.  Add the egg.  Mix well.  (As the egg is added to the peanut butter mixture, it  causes the mixture to have a cookie dough texture)

Drop by rounded spoonfuls on baking sheet.  Using a fork, press the cookies down to give them that classic peanut butter cookie look.  Bake at 350º for 8-10 minutes.  Do not overcook.

 

Cool and enjoy!

Low Carb Peanut Butter Chocolate Chip Cheesecake

Okay, if you have a few carbs to spare you can enjoy this rich treat .

 

Jonathan’s Peanut Butter Chocolate Chip

Low Carb Cheesecake

 

 

Crust:

 

4 Voortman Sugar Free Chocolate Chocolate Chip Cookies

5 Murray’s Sugar Free Peanut Butter Cookies

1 Cup Almond Flour

3 Tbsp Granulated Splenda

6 Tbsp Melted Butter

1 Oz. Un-Sweetened Baking Chocolate Bar

1 Tbsp Semi-Sweet Chocolate Mini Chips

 

Filling

 

24 Oz. Philadelphia Cream Cheese

1 Cup Granulated Splenda

¼ Cup Splenda Brown Sugar Blend

4 Large Eggs

½ Cup Kroger Just Right Lower Sugar/Sodium Creamy Peanut Butter

1 Tbsp Pure Vanilla Extract

1 Cup Sour Cream

8 Reeses Sugar Free Miniatures

2 Oz. Un-Sweetened Baking Chocolate Bar

½ Cup Semi-Sweet Chocolate Mini Chips

 

 

Directions:

 

1. Preheat Oven to 350 degrees


2. In a food processor, pulse cookies until small crumbs.  Remove and place in bowl and mix in almond Flour and Splenda.  Stir with spoon until well mixed.  Add melted butter; mix well and press into bottom of spring form pan. 


3. Sprinkle shaved chocolate bar and mini chips on top of crust and put into refrigerator while mixing filling


4. Place softened cream cheese, Splenda, brown sugar Splenda, and eggs and mix together until smooth.  Add peanut butter and vanilla and mix until creamy.  Add sour cream and finish mixing.  With spoon, fold in 1 oz of chocolate bar, ¼ cup of mini chips, and 4 chopped Reeses miniatures.


5. Remove crust from refrigerator and pour filling into pan.  Sprinkle rest of chopped baking chocolate and mini chips on top and place in oven. 


6. Bake for 60-80 minutes.  Time will vary depending on oven.  Do not overcook, the middle should be almost set.  Insert a toothpick into center and you should have a small amount of filling on toothpick


7. Run knife around the edge and cool before removing the pan outer ring.  Sprinkle remaining chopped Reeses miniatures and refrigerate overnight.

 

20 small servings = 13 carbs per serving

 

Peanut Butter Balls

I’ve been making this recipe for 27 years now.  I first made it as a teenager while living at home back in the 1980's.  It was a favorite of my brother and he still requests them today.   This recipe is great for the Christmas holiday or even Easter! 


Peanut Butter Balls

One 18 oz jar of peanut butter, creamy or crunchy
2 sticks butter, softened
1 & ½ boxes of powdered sugar (I usually buy the 2 lb bag and guesstimate according to the mixture’s consistency)
Chocolate Bark (1 lb or as needed to dip the balls)
(My recipe actually calls for chocolate chips and parrafin melted over a double boiler, but chocolate bark melted in the micorwave is easier)

 Cream the peanut butter and the butter in a heavy duty mixer. I burnt up a couple of handheld mixer motors before my Handyman got me a Kitchenaid stand mixer.  Add the powdered sugar a little at a time until mixed thoroughly. The mixture will be VERY thick.

Roll into 1” or smaller balls. I then chill mine for a few hours. Melt the bark in a small deep bowl in the microwave until creamy smooth. Proceed to dip balls and place on a parchment covered sheet pan until the chocolate hardens.  This recipe makes several dozen.

Store in the fridge for several days or on the counter ‘cause they won’t last long!