OT quick/easy p-nut butter fudge recipe?

Don't. Do. This. To. Me.

Cindy

Leslie, this one is from the Hershey's Chocolate Lover's cookbook. I haven't tried it but it looks like just what you're hunting. Polly

2 cups (12oz) semi sweet chocolate chips l can (14 oz) sweetened condensed milk l cup miniature marshmallows l cup coarsely chopped peanuts 2/3 cup creamy peanut butter 2 teaspoons vanilla extract ( I don't see that they're calling for any salt. I'd be tempted to add a little unless the peanuts were salted.)

Combine chips, milk and marshmallows. Cook over low heat stirring Constantly until marshmallows are melted and mixture is smooth. Remove from heat. Stir in peanuts, peanut butter and vanilla (and salt?) Spoon rounded teaspoonfuls into 1-inch candy cups or paper-lined small muffin cups. Cover. Refrigerate at least 15 minutes before serving. Refrigerate leftovers. makes about 72 candies recipe may be halved

I'm tagging along here with a different request... DS#1 is in Iraq. I'm hoping to make some cookies and get them mailed off very soon. Does anyone have a favorite recipe that travels well and won't be too stale in the 2-3 weeks that it takes a package to reach him? Donna in Bellevue

whatever recipe you decide to make.... wrap them up good, then put popcorn (popped of course) in the box all around the cookies. this is how we sent stuff during the vietnam war and it always arrived intact. popcorn doesnt weigh much and wont mess with the security machines either. j.

"Donna" wrote ... I'm tagging along here with a different request... DS#1 is in Iraq. I'm hoping to make some cookies and get them mailed off very soon. Does anyone have a favorite recipe that travels well and won't be too stale in the 2-3 weeks that it takes a package to reach him? Donna in Bellevue

Jeanne's right - the popcorn is great packing and edible besides. My favorite cookie recipe is fragile and I don't know if it would travel or not ... and I surely don't know what happens if it hangs around 2 or 3 weeks. The recipe for chocolate chip cookies on the Nestles package is always wonderful and I'd think would be good for travel. The only recipe I have that 'keeps' well is my praline recipe. Don't know if you folks even know what a praline is. I used to make them for DH's mother who would hide them away and enjoy 'just one' every day for weeks. Didn't share either, by golly. Polly

I went back and carefully checked to be sure that I'd copied the recipe just right. Lordy how it distresses me to get a recipe that leaves out something - or a quilt block pattern with an omission or measurement error for that matter. I see that they're calling for creamy peanut butter - and having you add a cup of coarsely chopped peanuts. Seems kind of silly to me to require creamy peanut butter if you're going to add peanuts. What do I know? I'm just the 400 lb gorilla. Polly

"Polly Esther" Leslie, this one is from the Hershey's Chocolate Lover's cookbook. I

YUM! Pralines. Recipe please, Polly. Donna in Bellevue

Is it OK to skip the marshmallow?

1 18 oz jar peanut butter 1 can of sweetened condensed milk

Combine the two, stir lots. Press it onto a plate. Cut it up after a few minutes.

NightMist

I usually just add a couple heaping tablespoons of crunchy p'butter to the fudge while it is still hot.

My reciepe is to put the semi sweet chocolate chips & sweet condensed milk in a microwave bowl until melted. Then add C' P'butter, & vanilla. Mummmm, Yummy!

Also, I like to make the fudge that you cook, and add C P'butter and before it cools too much I pour a lot of it over a bowl of ice cream. Barbara in FL

I have a recipe for Reeses Pieces if that's what you're looking for....it doesn't contain marshmallow cream but by experience I can tell you it's hard to only eat one!

Donna in WA

Thanks for all the help but I need a recipe for p-nut butter fudge with no chocolate in it. My ex is determined to make fudge and he won't mess with cooking it for any length of time- and he's decided marshmallow cream is 'The Only Way' to make fudge. Men! ;-)

Leslie & The Furbabies in MO.

Okay then, here you are. I went to the horses' mouth (so to speak) and looked in my Kraft recipe book. (They're the folks that make the marshmallow cream and by golly, they ought to know.) If Mr. Kraft himself doesn't know, we may simply have to dispose of your ex. Polly

3 cups sugar 3/4 cup margarine 2/3 cup ( the little can) evaporated milk l cup creamy or crunchy peanut butter l 7 oz jar Kraft marshmallow creme l cup chopped peanuts ( or omit) l teaspoon vanilla

grease a 13 x 9 inch pan

Combine sugar, margarine and milk in heavy sauce pan. (Mixture scorches easily) Bring to full rolling boil stirring Constantly. Continue boiling 5 minutes over medium heat stirring Constantly. Remove from heat. Stir in peanut butter until melted. Stir in marshmallow creme, vanilla and peanuts (if any) Beat until well blended. Pour into pan. Cool to room temp, cut into squares

I most definitely know what a praline is and I LOVE THEM!

Donna in SW Idaho

OMGosh! Me too! But I don't have a recipe for good ones -- hint, hint .... ;)