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Country Kitchen
March 1, 2012 Previous Recipe | Next Recipe
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DIG ‘IN PEANUTS YUM YUM
PEANUT BRITTLE PIE
MINI PEANUT BUTTER CHEESECAKE
PEANUT BUTTER SPICE CAKE SURPRISE
NUTTY EGG ROLLSs w/ PEANUT DIPPING SAUCE
“CHEESY” PEANUT BUTTER CHOCO FUDGE
SOUTHERN PEANUT CANDY
SYDNEY’S PEANUT BUTTER CHEESECAKE BITES
LUSCIOUS PEANUT COCONUT PIE
“CHEESY” PEANUT BUTTER CHOCO FUDGE

CANDIES -— STUDENT FIRST PLACE
Casey Richards, Bonifay, Fla.

8 ounces sliced easy melt cheese (recommend VELVEETA)
1 cup butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup chopped peanuts
2 (16-ounce) boxes confectioner’s sugar
½ cup mini chocolate chips

Lightly spray the bottom of a 9-X2-inch pan with nonstick cooking spray. In a saucepan, over medium heat, melt cheese and butter together. Add the peanut butter and stir until smooth. Remove from heat, and add vanilla and nuts. Empty sugar boxes into a large bowl and pour cheese mixture over sugar. Stir until somewhat mixed, then add chocolate chips. Stir until well mixed (candy will be very stiff). Using your hands, remove candy from bowl. Place into prepared pan, then press evenly and firmly into the pan. Pat the top of the fudge with a paper towel (this will soak up the excess butter). Refrigerate until candy is firm. Cut into squares to serve.





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