Month: January 2009

Chocolate Peanut Butter Fudge Bars

Print Recipe

These are really easy to make, just a little time consuming because there are three parts.

1. Rice Krispy Treats
– 3 tablespoons butter
– 4 cups mini marshmallows
– 6 cups Rice Krispies

Melt butter over low heat in a large saucepan. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies and stir until well coated. Grease a 9×13 baking dish and press all of the rice krispy treats into the bottom of the pan. Flatten as much as you can into the pan. Refrigerate while you move on to the next step.

2. Peanut Butter Fudge
– 1 cup butter
– 1 cup peanut butter
– 1 tea. vanilla
– 1 pound powdered sugar

Microwave the butter and the peanut butter for 2 minutes on high. Stir and microwave for another 2 minutes. Add vanilla and powdered sugar to the peanut butter mixture. Stir until well mixed. Pour over the Rice Krispy treats in the pan and spread evenly. Let cool in the fridge while you move onto the next step.

3. Chocolate Fudge
– 2 tablespoons butter
– 2/3 cup evaporated milk
– 1 2/3 cups sugar
– 1/2 tea. salt
– 2 cups mini marshmallows
– 1 1/2 cups semisweet chocolate chips
– 1 tsp vanilla

Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook for 4-5 minutes while stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, and vanilla. Stir until well-mixed and smooth. Pour over peanut butter fudge and spread evenly. Place in the fridge for 2 hours and cut the bars into 1-inch pieces.

Yummy! Recipe credit goes to:

Chocolate Butter Cookies

Today I went through my recipes and pulled those that I want to bake in the coming weeks. Lucky for me, Mike will take all of my finished products to work with him — otherwise I think I’d gain 20 lbs eating all the yummies! Today I made chocolate butter cookies, because some people from Mike’s work actually requested them. See, that’s how GOOD these things are. And it’s a Paula Deen recipe — and while her southern accent drives me nuts sometimes, I do enjoy her more-butter-is-better philosophy. ;)

Print Recipe

1 stick butter, softened
8 oz. brick cream cheese, at room temp
1 egg
1 tea. vanilla extract
1 box moist chocolate cake mix
Powdered sugar for dusting

Cream butter and cream cheese with electric mixer. Beat in egg, then beat in the vanilla. Beat in the cake mix (add a little mix at a time). Cover and refrigerate for 2hrs. Preheat oven to 350F. Roll chilled batter into tablespoon-sized balls and roll them in powdered sugar. Place on a cookie sheet and bake for 12 minutes.