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Bodacious Brownies
These are so sinfully wonderful! You can’t eat just one!
Ingredients:
1 ( 18.3 ounce) box Fudge Brownie Mix (plus listed ingredients on the box)
1 (17.5 ounce) package Peanut Butter Cookie Mix (plus listed ingredients on the package)
1 package of Peanut Butter Oreos
1/2 cup of Reese’s Peanut Butter Chips
*Note: Ingredients listed on the box and packages are usually eggs, water, and vegetable oil. You can make your own brownie mix and peanut butter cookie mix from scratch and us that as well.
Directions:
1. Preheat oven to 350 degrees. Spray a 8×8 or a 9×9 (I prefer using a 9×9) baking pan with baking spray. Then line with wax or parchment paper. Set aside.
2. Mix together peanut butter cookie mix as directed on package. Then press into pan.
3. Next line with peanut butter Oreo cookies and sprinkle Reese’s chips.
4. Make brownie mix according to recipe on box. And pour on top. Sprinkle some Reese’s Chips on top!
5. Bake for 45 minutes to 1 hour at 350 degrees.
6. When it is done remove and let it cool ( I let mine cool anywhere from one hour…to 2 hours). When it is cool (the center parts may feel or even ‘jiggle’ a bit)use the paper to lift the brownie out.
7. Cut into pieces and serve! This is best served warm…but is still super good at room temp! Serve as is or with Vanilla ice cream!
Do not be alarmed when you cut into your brownie and it oozes of fudge goodness….that is the way it is made! 
~Enjoy!~
This recipe is linked to the following:
Strawberry Frosting Fudge
This is a super fun way to get the kids in the kitchen to help! My 7 year old son absolutely LOVED helping mom make some Valentine’s Day Fudge!
Ingredients:
1 (16 oz) can of strawberry frosting
1- 12 oz bag of white chocolate chips
1/4 teaspoon Strawberry extract
Directions:
1. Spray 8 x 8 pan with cooking spray and line with Wax paper.
2. Melt White Chocolate Chips in Microwave until melted. Being careful not to burn the chips.
3. Quickly and evenly stir in the frosting and Strawberry extract.
4. Pour into prepared pan. Top with Sprinkles!
5. Let set-and serve. Can be cut into cute shapes using cookie cutters or just cut into squares.
6. Store in a airtight container up to 7 days.
~Enjoy!~
Cookies ‘n’ Cream Fudge
Ingredients:
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk (NOT sweetened condensed milk)
2 cups White chocolate chips
1 jar (7 oz.) Marshmallow Creme
1 3/4 cup crumbled oreo cookies
1 teaspoon vanilla
Directions:
1. Line a 9 inch square baking pan with wax paper. Set aside.
2. Combine sugar, butter and evaporated milk in a medium saucepan. Bring to a rolling boil, stirring constantly. Continue to boil and stir for 3 minutes.
3. Remove from heat.
4. Stir in White chocolate chips, marshmallow creme, crushed cookies and vanilla extract. Pour into prepared pan.
5. Sprinkle crumbled cookies on top. Refrigerate for 2 hours or until firm.
6. Lift from pan, remove wax paper and cut into pieces.
Store in a airtight container in refrigerator.
~Enjoy~
This recipe is linked to the following:
The “BEST” Creamy Peanut Butter Fudge!
Ingredients:
- 4 cups sugar
- dash of salt
- 12 oz. can evaporated milk (1 1/2 cups)
- 10 oz. to 13 oz. of marshmallow creme
- 28 oz. jar creamy peanut butter
Directions:
1. Line a 9×13 inch pan with wax paper. Set aside.
2. Combine sugar and evaporated milk (DO NOT USE CONDENSED MILK) and a dash of salt and stir until combine.
3. Over medium heat bring to a boil, stirring constantly. One it gets to a rapid boil. Reduce the heat to low and continue stirring over low for 7 minutes.
4. Remove from heat and add 28 ounce jar of creamy peanut butter. Stirring until combine. This will start getting thick pretty quickly.
5. Add 13 to 15 ounces of Marshmallow Creme. Combine to well blended. Again, it will get thick quick….
6. Pour into the prepared pan. For this fudge if I have time I let it set at room temp. If not, you can refrigerate it. Let the fudge cool and cut into cubes.
This fudge is nice, chewy, fudgy and creaming!
~Enjoy!~
This recipe is linked to the following:
