2 Ingredient Creme Drop Fudge

2-ingredient-creme-drop-fudge

2 Ingredient Creme Drop Fudge




If making good fudge is a dream come true that seems out of reach then this 2 Ingredient Creme Drop Fudge recipe is for you! All that’s required is 2 ingredients and one minute of your time. I found this in a large stack of handwritten recipes I inherited from my Nana. And what perfect timing with Christmas only two weeks away! I can pick up a bag of creme drops for around two bucks and I almost always have a jar of peanut butter in the pantry.That’s all you need to make this delicious 2 ingredient creme drop fudge. If you want to dress it up a little you can add a handful of your favorite crushed nuts but it’s really up to you. Just throw the peanut butter and creme drops together in a microwave safe bowl and microwave for about 1 minute. And it’s really that easy! I have already made about 4 batches of this Creme Drop Fudge and I know I will be making many more.

This recipe is definitely a keeper and I am so glad I found it. It’s nice having recipes like this on hand for when company comes unexpected. Especially with Christmas fast approaching us. People are always stopping in unexpected this time of year and I can’t think of a better way to embrace this then with a yummy batch of this creme drop fudge and warm cup of coffee. This Creme Drop Fudge is so good your guests will never believe you when you tell them how easy it is to make. Maybe that can just be our little secret, I won’t tell if you won’t 😉




2-ingredient-fudge-2

Click here for more of Nana’s recipes – Orange Chiffon Cake (Recipe from 1948) , Nana’s Chocolate Pound Cake ( A family favorite!)

Peanut Butter & Hazelnut Cookies

peanut Butter Hazelnut cookies Final

Ingredients:

1- Cup butter

1/4- Cup shortening ( I use crisco)

3/4- Cup Peanut Butter

1/2- Cup Hazelnut spread ( Nutella)

3/4- Cup Brown Sugar

2- eggs

1- teaspoon vanilla

1- Cup sugar

1- teaspoon baking soda

1- teaspoon salt

3- Cups Flour

1- Cup of sugar for rolling

For the Icing :

1- bag of semi sweet chocolate chips ( 2 cups)

4- Tablespoons Hazelnut spread ( Nutella)

1/2- Cup hazelnuts ( Crushed)


Directions:

Preheat oven to 375 degrees

In a medium sized mixing bowl add the first 10 ingredients ( everything except the flour).  Mix well with a wooden spoon. Add in all 3 cups of flour and mix till it looks like cookie dough. ( I am not one to separate the wet and dry ingredients so, when making cookies, I always add the flour last.) Chill cookie dough for about 20 minutes. Roll cookie dough into balls using half tablespoons. Roll into sugar and place cookies on a GREASED cookie sheet. Make the cute little crisscross on the cookies with a fork. Bake for 7-10 minutes or until cookies are cooked all the way (Mine were perfect at 8 minutes). Let cookies cool completely.

Icing Directions:

Pour chocolate chips and 1 cap full of vegetable oil into a microwave safe bowl. Microwave for 30 seconds at a time, stirring the chocolate chips after every 30 seconds. When the chocolate chips are almost completely melted add 4 tablespoons of hazelnut spread ( Nutella) and heat for an additional 30 seconds. Stir well. Place about 1/2 teaspoon of chocolate onto each cookie and smooth with a spoon, top with crushed hazelnuts. Cool in the refrigerator until chocolate hardens. Store in a cool place.

Peanut Butter Lovers Crispy Treats

Peant Butter Lovers Crispy treats

 

I am so in love with this recipe. If you are a peanut butter fan, like me, then you will love this recipe too.  These treats are crunchy, ooey gooey, and loaded with peanut butter goodness. I ate an entire row of these babies by myself yesterday… that’s when I decided I needed to get them out of the house before one row became two, then three, then the entire pan. I decided the best thing to do was to take them over to my neighbor’s house. They were having a small pool party, perfect way to get this pan of ooey, gooey, goodness out of the house.

I ate an entire row of these babies by myself yesterday… that’s when I decided I needed to get them out of the house before one row became two, then three, then the entire pan. I decided the best thing to do was to take them over to my neighbors house. They were having a small pool party; a perfect way to get this pan of ooey gooey goodness out of my house. They were a hit! My neighbors loved them and told me they didn’t last long. SCORE! =)

Peanut Butter Lovers Crispy Treats

Ingredients:

4 Cups mini marshmallows

1/2 stick of butter

1/2 tsp. vanilla

6 & 1/2  cups peanut butter puff cereal ( I used Reese peanut butter puffs)

1 –  (4 oz) box of chocolate peanut butter candies ( I used Reese pieces. I bought one of the $1 boxes)

1/2 Cup peanut butter

1/2 Cup semi sweet chocolate chips

Directions

  • Take a stick of butter and peel the paper back. Rub the butter all over the bottom and sides of a 13 X 9 cake pan and the end of a second wooden spoon. Set both aside
  • Get another wooden spoon; in a large saucepan, over medium/low heat,  melt 1/2 stick of butter.
  • Once the butter has melted add 4 cups of mini marshmallows. Stir until butter and marshmallow melt together.
  • stir in 1/2 tsp. vanilla
  •  Add 6 & 1/2 cups of peanut butter puff cereal to the melted butter and marshmallow, mix with a wooden spoon until all the cereal is coated in the melted butter/marshmallow sauce.
  • wait 5 -7 minutes, until slightly cool.
  • Add the entire box of peanut butter candies to the crispy treats, RESERVING 1/4 cup for the top. Gently mix the candies into the mixture with a wooden spoon.
  • Switch to your buttered wooden spoon and scrape the crispy treats out of the saucepan and into a cake pan. Use your buttered wooden spoon to press them evenly in the pan.
  • Once crispy treats have been pressed into the cake pan,  put 1/2 Cup of peanut butter in a microwave-safe bowl and microwave for about 30 seconds, or until the peanut butter has melted ( do this in 15 second intervals)
  • pour the melted peanut butter in a zig-zag shape over the top of crispy treats.
  • Now do the same thing with the chocolate. Put 1/2 cup chocolate in a microwavable- safe bowl and microwave 15 seconds at a time, until chocolate is melted.
  • Pour the melted chocolate in a zig-zag shape over the top of the crispy treats.
  • sprinkle with 1/4 cup of reserved chocolate peanut butter candies
  • Refrigerate for 1-2 hours or until the melted peanut butter and chocolate are set.
  • store in fridge or in a cool room

Peanut Butter Lovers Crispy Treats

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Cookie Monday!~Peanut Butter Sandwich Cookies~ Guest Post From Butter Basil & Breadcrumbs

 

Cookie 1
 Today I am running out of time to get this posted! But I wanted to quickly take some time and thank Prudy from Butter Basil & Breadcrumbs  for this delicious #Cookie Monday Post! =)
Take it away my friend:
Prudy
I was so happy when Emily asked me to share a recipe for cookie Monday…It is such a pleasure to be here!  
Emily and I met quite a few months ago, and became fast friends. She’s been such a joy, and such a wonderful help to me in these last few months, teaching me everything she has learned about blogging. I truly enjoy our friendship, and feel blessed to have met her. 
So when Emily asked me to share a cookie recipe, I was more than happy to join in on the fun!  I wanted to make something special for Emily, because I adore her… and I decided to go with a peanut butter sandwich cookie with peanut butter and chocolate fudge swirl filling. 
Because I can’t bake to save my life, it had to be an easy cookie, but one that would look like it took all day in the kitchen.,. You know, like I know what I’m doing in the baking department.  And if anyone of you are anything like me… then this is the cookie for you!  It’s easy.  It’s pretty.  And it’s delicious!  
It’s the cookie to impress.
Thank you, Emily…for including me on Cookie Monday…It is truly an honor to be here… and even more so to call you my friend..
Peanut Butter Sandwich Cookies with Peanut Butter and Chocolate Fudge Swirl Filling

 

The Peanut Butter Cookie
1/2 cup butter
1/2 cup vegetable shortening (such as Crisco)
1 cup peanut butter
2 eggs
1 tsp vanilla
1 1/4 cups brown sugar
3/4 cup granulated sugar
2 1/2 cups flour
2 tsp baking soda
1 tsp salt
 Small bowl of granulated sugar for rolling the cookie dough
Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.
In a small mixing bowl, combine the flour, baking soda, and salt.  Set aside until ready to use.
In a large mixing bowl, cream together the butter, vegetable shortening, peanut butter, eggs, vanilla, brown sugar, and granulated sugar until fluffy.
Add the flour mixture to the creamed mixture, and beat until fully combined.
Roll the dough into 1” balls, and roll around in granulated sugar.  Place the cookie dough balls about 2” apart onto the parchment paper lined baking sheet, and with a fork, press lightly to flatten each ball with a criss-cross pattern.
Bake for 10-12 minutes.  Remove from the oven, and let sit for 3 minutes before removing from baking sheet. Cool completely on a cooling rack.
Fill a pastry bag with half peanut butter filling, and half chocolate fudge filling.  Choose two cookies that are the same size, and begin filling them by piping the filling onto the bottom of one cookie, and top it off with the second cookie, making sure the the bottoms of the cookies are to the inside of the sandwich.  Repeat with remaining cookies.
Store in a plastic container with a lid for up to a week (if they last that long!).  Makes 3 dozen sandwich cookies.

 

The Peanut Butter Filling
6 cups powdered sugar
1 cup peanut butter
1/2 tsp salt
2 tsp vanilla
1/4 to 1/3 cup milk
Combine all ingredients in a large mixing bowl.  Start with 1/4 cup milk, and slowly add more until the filling reaches the consistency you desire.  (You want it to be light enough to pipe through the pastry bag, but thick enough to hold the sandwich together. Mix on high speed until light and fluffy.

 

The Chocolate Fudge Filling
3 cups powdered sugar
1 cup dark cocoa powder
1/2 cup butter
1/4 tsp salt
1 tsp vanilla
1/4 to 1/3 cup milk
Combine all ingredients in a large mixing bowl.  Start with 1/4 cup milk, and slowly add more until the filling reaches the consistency you desire.  (You want it to be light enough to pipe through the pastry bag, but thick enough to hold the sandwich together. Mix on high speed until light and fluffy. 
Catch Prudy On facbook! – Click here 

4 ingredient Peanut butter Hazelnut Truffles

ritz

 

* This recipe makes 30-35 truffles

Ingredients:

1- 13 oz  jar Hazelnut spread (like Nutella. Room Temp.)

1/2 block of cream cheese (room temp.)

4 – 6 packs (or 24 crackers) of  peanut butter crackers ( I used Ritz)

hazelnuts- crushed to roll in

Directions:

First, using a food processor, process Ritz crackers until they are a crumb texture. In a medium mixing bowl pour crumbs, Nutella, and cream cheese. Mix until all ingredients are well incorporated. Shape into 1 inch balls and roll in crushed hazelnuts (I used the food processor), and place on a cookie sheet. Refrigerate till firm. Store in the refrigerator. Enjoy 🙂 ** I am sharing these simple yet delicious truffles at Angie’s Fiesta Friday! #29

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