Monday, December 14, 2009

Peanut Butter Fudge Bars

2 cups sugar
3 tlbs butter
1 cup evaporated milk
1 jar PB 16oz
1 tsp vanilla
1 cup mini marshmallows
1/2-1 cup Reeses Peanut Butter Chips

Combine sugar, butter & milk in a pan. Bring to boil for 5 min, stir frequently! Turn off add PB stir till combined. Stir in vanilla. Stir in marshmallows until they have softened, but not melted. Line a 9x13 pan with wax paper, pour mixture, sprinkle Chips on top and let it set. You can speed up the process in the fridge. Remove wax paper from the pan and cut fudge.

By: Jenny Caraway

Thanks Jenny! This is soooo Yummy!

Thursday, December 3, 2009

Crunchy Caramel Reeses Cookie Bars

Here's another great recipe I got from

1 Roll Sugar Cookie Dough, Pillsbury (or use your favorite sugar cookie recipe)

1 Cup crushed pretzels

3 Cups mini Reeses Peanut Butter Cups, unwrapped

10 Kraft caramels, unwrapped

1 Tablespoon milk

1/2 Cup semi sweet chocolate chips

1. Preheat oven 350 degrees F. Line a 8×8 baking dish with foil and spray with cooking spray. Cut cookie dough roll in half and press half into bottom of baking dish. Layer with pretzels. Cut PB cups in half and layer over pretzels. Melt caramels and milk in a microwave safe bowl until melted, about 1-2 minutes in microwave. Pour caramel over PB cups. With remaining cookie dough, crumble evenly over top PB cups. Bake for 22-25 minutes or until golden brown and cooked through. Let cool completely. Melt chocolate chips in microwave until smooth, drizzle over top of bars.