Peanut Butter Fudge Bites
- Source
- Kraft recipe card (kraftrecipes.com printout)
- Serves
- 24
- Prep
- 15 min
- Cook
- 2 hr 15 min total (includes chilling)
Ingredients
- 1-1/2 pkg. (4 oz. each) BAKER’S White Chocolate (6 oz.)
- 1/2 cup PLANTERS Creamy Peanut Butter
- 1/3 cup water
- 1 pkg. (3.4 oz.) JELL-O Butterscotch Instant Pudding
- 3 cups powdered sugar
- 6 Tbsp. chopped PLANTERS Dry Roasted Peanuts
Steps
- LINE 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted and mixture is well blended.
- ADD dry pudding mix; stir with whisk 2 min. Gradually stir in sugar; press onto bottom of prepared pan. Top with nuts; press gently into fudge to secure.
- REFRIGERATE 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.
Notes
Kraft Kitchens tips: The last cup of powdered sugar can be hard to stir in — feel free to use clean hands to “knead” it in until smooth. Store cut-up fudge between sheets of waxed paper in airtight container in refrigerator up to 2 weeks. Also see recipes for Holiday Fudge Bites and Chocolate Elf Bites.