Who Needs Chocolate When You Can Have Peanut Butter

My mom always made this when I was growing up, and I finally made some for hubby. This was always my grandfather's favorite candy, and we still love it today. I was in the mood for something sweet the other night, so when we made this, I cut it into absolute bite size pieces, and it makes a ton!

Peanut Butter Fudge:

2 cups sugar

5 0z. evaporated milk

3 Tbsp. peanut butter

1 tsp. vanilla

1 Tbsp. butter

Bring the sugar and evaporated milk to a boil in a heavy saucepan. Stir rapidly and allow mixture to boil for 4-5 minutes. Remove mixture from the heat. Drop in the peanut butter, vanilla, and butter. Allow mixture to cool a few minutes before you stir it all up, but be careful not to let it sit so long that it gets too stiff. Pour onto a greased plate and let set. You can refrigerate to speed the process along.

When I make chocolate fudge, I always pour the mixture into a prepared baking pan to allow it to set. However, the peanut butter fudge always gets poured onto a regular plate because that has been the tradition since my grandfather was young. Why mess with a formula that works, right?

I will link this to Mommy's Kitchen.

Turtles With No Shell

This recipe is floating ALL over the blogosphere. It is so good and incredibly easy.

Rolo Turtles:

1 pkg. Rolos
square pretzels
pecans

Preheat the oven to 275 degrees. Toast pecans for 6-10 minutes, depending upon your oven. Line a baking sheet with foil. Unwrap all of the Rolos from the bag. Place square pretzels on lined baking sheet. Top each with one Rolo. Bake for 4 minutes. Place one pecan on top of each Rolo. Using your index finger, press the pecan into the Rolo. Allow to cool on baking shet for 20 minutes. Transfer baking sheet to the refrigerator for 20 minutes or until you are ready to serve them.

Halloween Hangover

For those of you that will wake up tomorrow wondering what to do with all the candy that you aquired from Halloween, here is a yummy idea.

Snickers Pie:

4 King sized Snickers bars-use mini's leftover from Halloween
1/2 cup creamy peanut butter
1 1/2 teaspoons half-and-half
4 cups heavy whipping cream, divided
1/2 cup sugar
1 recipe Chocolate Graham-Cracker Crust (Recipe follows)
1/2 cup confectioners' sugar
Garnish: chocolate syrup and chopped Snickers Bar

In a medium microwave-safe bowl, combine Snickers bars, peanut butter and half-and-half. Microwave on high in 30-second intervals until melted. Cool mixture for five minutes. In a medium bowl, combine 2 cups cream and sugar. Beat at high speed with an electric mixer until stiff peaks form. Fold whipped cream mixture into Snickers mixture. Pour into crust. Freeze for 4-6 hours. In a medium bowl, combine remaining 2 cups cream and confectioners' sugar. Beat at high speed with an electric mixer until stiff peaks form. Top pie with whipped cream. Drizzle with chocolate syrup and top with additional chopped candy bar, if desired.


Chocolate Graham-Cracker Crust

1 2/3 cups chocolate graham-cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1 egg white, lightly beaten

Preheat oven to 375. In a medium bowl, combine crumbs, sugar, butter and egg white. Press crumb mixture into a 9-inch deep-dish pie plate. Bake for eight minutes. Cool completely.

Who Stole the Candy from the Candy Jar?

Okay, I confess. I stole this from Patty's Pantry. It is too good not to share. Since I will only be using the Halloween theme for my recipes 1 more day, I decided to share this with you. This is suitable for any Halloween party. Or, you could just enjoy it yourself while you pass out candy to trick or treaters.

Halloween Candy Dish:

This tastes like a PayDay candy bar.

1 jar of dry roasted peanuts
1 bag of plain M&Ms
1 bag of candy corn

Mix together in a clear candy dish and enjoy!