2 Ingredient Strawberry Fudge

2 Ingredient Strawberry Fudge

Rating: 5

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Ingredients

• 1 16oz Strawberry Frosting
• 1 12 oz bag White Chocolate
• Heart shape decorations if you want to make fancy (optional)

Instructions

1. Line 9x9 pan with parchment paper
2. In a small bowl, microwave candy melts on medium at 30 second intervals. Stir and repeat until smooth! Add in frosting and stir until combined.
3. Pour mixture into prepared pan and spread smooth (you can add sprinkles on top if desired). Refrigerate until completely set. In this size pan, the fudge pieces are about 5/8" thick. If you want thicker, make a double batch.
4. Store in the fridge up to 10 days.

PEANUTBUTTER CHOCOLATE CHEESE CAKE

RIES, TRUST ME! THIS IS A TRUE PEANUT BUTTER LOVER’S TREAT! LET’S GET STARTED!

GRAHAM CRACKER CRUST:

1 STICK BUTTER

1/2C. SUGAR

1 1/2C. GRAHAM CRACKER CRUMBS

MELT THE BUTTER IN THE MICROWAVE IN A BOWL. STIR IN SUGAR AND CRUMBS. LINE AN 8 INCH PAN WITH NONSTICK FOIL AND PRESS THE CRUMB MIXTURE IN. BAKE ABOUT 9 MINS AT 350 AND LET COOL. ONCE COOL, LINE THE CRUST WITH SNACK SIZE PEANUT BUTTER CUPS TO COVER THE BOTTOM.

PEANUT BUTTER CHEESECAKE:

8 OUNCES CREAM CHEESE

1 EGG

1/2C. SUGAR

1/4C. PEANUT BUTTER

ELECTRIC MIX CREAM CHEESE AND SUGAR. ADD EGG AND PEANUT BUTTER. POUR OVER PEANUT BUTTER CUPS AND SPREAD OVER CRUST. BAKE 30 MINUTES AT 350. LET COOL COMPLETELY. 

PEANUT BUTTER GANACHE: 

In microwave, combine:

1/2c. heavy cream

8 Tablespoons butter until hot.

Stir in:

6 ounces peanut butter chips until melted and smooth. Stir in 2T. sifted powdered sugar and pour over the bars. Chill firm before cutting. Cut into 9 squares and drizzle melted dark chocolate chips on top of each bar. Keep chilled!

- See more at: http://hugsandcookiesxoxo.com/2012/11/peanut-butter-cheesecake-over-peanut.html#sthash.SR

CHOCOLATE AND PEANUT BUTTER BROWNIES

If you enjoy reeses(who doesn't) then you will definitely love these, i know i do. 

Ingredients:

1 box brownie mix (enough to make an 8x8)

1/4 cup salted peanuts, chopped

12 chocolate peanut butter cups, chopped

2 cups semisweet chocolate chips

1 tbsp butter

1 1/2 cups creamy peanut butter

2 cups crispy rice cereal

1 tsp vanilla extract

1/2 tsp salt

Directions:

Mix and bake brownies according to directions on package. Make the brownies in a foil lined 8x8 or 9x9 pan. While the brownies are cooking, chop up the peanuts and peanut butter cups. About 5 minutes before the brownies are fully cooked, pull out of the oven and sprinkle the peanuts and peanut butter cups on top. Place brownies back into oven for last 5 minutes. Once cooked, remove from oven immediately and spread melted peanuts/peanut butter cups on top evenly. Allow to cool completely. Next, in a microwave safe bowl, melt the chocolate chips, butter, and peanut butter until smooth and creamy. Be sure to not cook chocolate chips too long as they will easily burn. Cook in 30 second increments. Once smooth, add in the cereal, vanilla, and salt. Pour mixture on top of cooled brownies. Place in fridge and allow to chill until set, about 2 hours. Remove from fridge and cut into desired size pieces. 

Enjoy'