Easy Reese’s Peanut Butter Fudge!


My favorite candy…in FUDGE! Life just doesn’t get any better than Easy Reese’s Peanut Butter Fudge!1512437_551268514957278_802166974_n

Ingredients

  • 2 (10 oz) bags Reese’s Peanut Butter Chips
  • 1 (14 oz) can sweetened condensed milk
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  • 1 tsp vanilla extract
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  • 10 Reese’s Peanut Butter Cups, quartered
  • 1/4 cup Reese’s Pieces for sprinkling on top

Instructions

  1. Line an 8×8 baking dish with foil. Lightly coat with cooking spray.
  2. Melt peanut butter chips and sweetened condensed milk in a heavy saucepan over medium low heat until fully melted.
  3. Turn off heat and stir in vanilla.
  4. Pour half of the mixture into the prepared dish.
  5. Nestle the peanut butter cups into the fudge.
  6. Spread remain half of fudge mixture over Reese’s peanut butter cups.
  7. Sprinkle Reese’s Pieces on top and press into the fudge with the palm of your hand.
  8. Let cool completely before cutting into pieces and serving.
  9. Store in an airtight container for up to 7 days.

Source

 

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Mint Chocolate Chip Cookie Dough Bars


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Ingredients

  • 1 cup unsalted butter (2 sticks), room temperature
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 4 tsp pure mint extract
  • 1 tsp pure vanilla extract
  • ½ tsp salt
  • 2 cups flour
  • 6 Tbsp half and half, (or milk)
  • ½ tsp green food coloring
  • 3 cups mini semi-sweet chocolate chips, divided
  • 1 Tbsp coconut oil

Directions

  1. In a medium microwave safe bowl combine 1 cup semi-sweet chocolate chips and coconut oil. Microwave 30 seconds at a time until chocolate is melted, stirring in between. Stir until smooth set aside.
  2. Cream butter and sugars in a medium size mixing bowl. Once mixture if light and fluffy, add extracts and salt. Mix to combine. With the mixer running slowly sprinkle in flour. Mixture will become thick. Add half and half. Mix to combine. Add food coloring until desired color is reached. Mix well to combine. Stir in chocolate chips.
  3. Press into a parchment lined 8×8 pan brushed with butter. Pour melted chocolate over top. Cover and place in freezer 20 minutes. You can keep in the refrigerator until ready to serve.
  4. Serve bar cold. Enjoy!

Cook’s Note

To serve 12: Cut this recipe in half and press into a 4”x9” bread pan. Cut into 12 pieces.

To easily cut the chilled bars: run a sharp knife under hot water. Gently wipe excess water off on a towel. To cut pieces, slowly press knife into bars and allow it to almost melt through the bars. Repeat until all bars are cut.

Kitchen Counter

Serves 25.

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Caramel Crunch Blondies


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Yield: 24 blondies

Ingredients

  • 2 cups brown sugar
  • 1/2 cup (1 stick) butter
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups flour
  • 2 cups chopped Crunch Bars (about 18 minis), divided
  • 15 caramel squares (such as Kraft), unwrapped and quartered

Instructions

  1. Preheat oven to 350 degrees. Line a 9×13” pan with foil and spray with cooking spray.
  2. Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix.
  3. Stir in 1 cup of the chopped Crunch Bars and all of the quartered caramel squares.
  4. Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands). Sprinkle the remaining 1 cup of chopped Crunch bars over the top and press lightly to make them stick to the surface.
  5. Bake at 350 for about 25 minutes. (Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.

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Nutella-Swirl Pound Cake


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Nutella-Swirl Pound Cake

 

Ingredients

  • 1 1/2 cup(s) all-purpose flour, plus more for dusting
  • 4 large eggs, at room temperature
  • 2 teaspoon(s) pure vanilla extract
  • 3/4 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 2 stick(s) unsalted butter, softened
  • 1 1/4 cup(s) sugar
  • 1 jar(s) (13-ounce) Nutella

 


 

Directions

 

  1. Preheat the oven to 325 degrees F. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
  2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
  3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
  4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up, and let cool completely, about 2 hours. Cut the cake into slices and serve.

 

Pumpkin Pie Dip


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A pumpkin dip that is perfect for your next party or after school snack.

Ingredients
15 oz can of pumpkin
1 box of instant vanilla pudding powder
16 oz container of fat free cool whip
1 tbsp vanilla extract
1 tbsp Pumpkin Pie Spice
1 tbsp Cinnamon

Instructions
In a large bowl combine all ingredients.
Stir until well blended
Cover and refrigerate for at least 1 hour before serving

ENJOY!!

Notes
Each 2 Tbsp serving is ONLY 1 WW+ point

Nutritional Info

Calories: 24 Total Fat: 0.6 g Saturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 1.7 mg

Sodium: 149.3 mg Total Carbs: 4.6 g Dietary Fiber: 0.7 g Sugars: 2.5 g Protein: 0.2 g

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