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Peanut Butter Fudge Cookies

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Fudgy bonbon cookies

These decadent fudge cookies are filled with creamy peanut butter…the secret ingredient?  Philadelphia Cream Cheese!  You’ll have a hard time deciding if you are eating candy or a cookie- so you’ll have to eat another of course- to help you decide!

INGREDIENTS: (makes 25-30 cookies)


  • Soften Philadelphia cream cheese in microwave until completely smooth.
  • Melt chocolate chips in microwave in 30 second increments, stirring well in between.
  • Add cream cheese to melted chocolate and blend well.
  • Add flour and stir into a thick dough consistency.
  • Flatten about 1 T. of dough in your palm, place a peanut butter cup in the center and gently wrap the dough around the cup until it is completely covered.
  • Roll cookie into a ball and place on an un-greased cookie sheet.
  • Bake cookies at 350 degrees for 10 minutes.
  • Remove warm cookies from cookie sheet and place on parchment paper.
  • To decorate: melt candy melts in the microwave in 30 second increments, stirring in between.
  • Dip 1/2 of each cookie into the white chocolate and set on a fresh piece of parchment paper.
  • Drizzle dark chocolate over the top of each cookie and allow toppings to harden (you can refrigerate to speed this process along!)

My thoughts:  This is another recipe submission for Real Women of Philadelphia- this community brings out my very best creativity- love it!  I think you will love these cookies- they are fun to make and SO fun to eat!!! YUM!!


Rocky Road Fudge Bars

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These bar cookies are full of all your favorite Rocky Road ingredients with a twist– rice crispies and a thick Cream Cheese fudge. Easy and quick to make, this is sure to be one of your new go-to recipes!
  • 8 oz. Philadelphia Cream Cheese
  • 12 oz. semi-sweet chocolate chips
  • 2c. mini marshmallows
  • 2c. rice krispies
  • 1c. dry roasted, salted peanuts
  • 1/2 c. creamy peanut butter
  • 1/4c. powdered sugar
  • Melt chocolate chips in microwave in 30 second increments, stirring well in between, until smooth.
  • Soften cream cheese in microwave until creamy and smooth.
  • Combine chocolate and cream cheese until well blended.
  • Take one cup of chocolate/cream cheese mixture out and set aside in a separate bowl.
  • To original mixture, add marshmallows, peanuts and rice krispies- stirring well to completely coat.
  • Press this mixture into a 9×9 pan that has been lined with foil.
  • To remaining bowl of chocolate and cream cheese, add peanut butter, mixing until smooth.
  • Add powdered sugar to desired consistency (should be thick yet still spreadable)
  • Spread this fudge layer over the top of the bars and freeze for 30 minutes.
  • Remove bars from the pan using the foil to lift out.  Cut into squares and serve!
My thoughts:  This was another recipe created for the RWOP website competition….no winning for me yet, but I’m going to keep trying! 🙂
 It was inspired by bar cookies my grandmother used to make with me when I was little.  Hers were called O’Henry Krispies and they were delicious!  The addition of cream cheese gives these bars a rich and creamy feel.  This is an incredibly easy dessert- but oh soooo yummy!  Hope you enjoy them!  r-

Chocolate Easter Eggs with Peanut Butter Filling!

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These chocolate eggs are filled with a creamy peanut butter mixture.  Fill your Easter baskets with this easy to make recipe!!!



  • Combine margarine with peanut butter and add powdered sugar until mixture is thick enough to be rolled and molded by hand.
  • Form eggs in any size (I use an egg-shaped 1/3 cup measuring spoon, but you can shape by hand in other sizes as well)
  • Melt chocolate in microwave in 30 second increments, stirring well in between until smooth.
  • Using a fork, dip peanut butter eggs into chocolate until completely covered and slide off fork onto parchment paper.  Allow chocolate to cool and harden.
  • Decorate as desired (drizzle with other colored chocolate, or sprinkle with spring candy…).

My thoughts:  This is my second year making these eggs as a fundraiser for missions trips at my church.  We have improved our technique for making these in large quantities and had a lot of fun this year.  These are HUGE peanut butter eggs.  I always warn people to not eat a whole one all at once!  The filling is so creamy and rich.  I hope you get a chance to try these out for YOUR Easter baskets!  Here’s some shots of our egg-making extravaganza:

Black-bottom Peanut Butter Cookies!

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A new twist on the traditional peanut butter cookie!



  • Mix peanut butter, sugar and eggs together in a mixing bowl. Using a Large Cookie Scoop,  scoop batter onto cookie sheets and press with fork for surface design.   Bake at 350 degrees for 12-14 minutes.  Cool completely.
  • Melt chocolate candy melts in microwave in 30 second increments, stirring in between.
  • Spread parchment paper on a flat even surface
  • Spoon about 2 tsp of melted chocolate onto the parchment paper
  • Press a cooled cookie into the center of the chocolate.

  • Allow chocolate to cool and harden.  Drizzle chocolate over the top if desired.
  • When chocolate is cool and hard, peel cookies off the paper and serve!

Makes about 24 cookies.

My thoughts:  I love peanut butter cookies- and this recipe is incredibly simple (even kids would love making this!)  I had extra candy melts from another project and that was the inspiration for the “black-bottom” part of this cookie (that, and the fact that I am ADDICTED to Fudge stripe cookies!!!)  I wasn’t sure if the cookie and chocolate would stick together well- but they were inseparable!  The drizzle on top just adds to the gourmet feel of these cookies.  I hope you get a chance to try these– the “WOW’s” when you serve them are well worth the little extra time with the chocolate!  Enjoy!  r-

Not Just ANY Old Peanut Butter Pie!

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Craving peanut butter pie?  This one has a surprise- a layer of rich, smooth chocolate inside!  Quick and easy to make– its sure to become a family favorite!


  • 2c. of Nilla Wafers (crushed)
  • 1/4c. brown sugar (firmly packed)
  • 1/3 c. butter (melted)
  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips
  • 1c. creamy peanut butter
  • 8oz. Philadelphia cream cheese
  • 1/2c. sugar
  • 3c. Cool Whip topping


Preheat oven to 350 degrees.  Combine Nilla Wafers, brown sugar and butter to make crust.  Press mixture into the bottom and up sides of a 9 inch pie plate.  Bake at 350 for 8 minutes.

In a small saucepan, heat whipping cream until it starts to bubble at edges (20-30 seconds).  Turn off heat, but leave pan on burner.  Add chocolate chips to cream, cover and allow to sit for 5 minutes.  Stir until well blended and pour into bottom of crust.  Place crust in refrigerator until chocolate is completely cool.

Beat together peanut butter, cream cheese and sugar.  Gently fold in Cool Whip and spoon mixture into crust and spread evenly over chocolate layer.  Garnish as desired. (I drizzled melted chocolate onto parchment paper that was wrapped around a rolling pin to get these fun decorations)

Keep chilled until served.

My thoughts:  This is such a wonderful combination of ingredients!  The crust was an inspiration from an ice cream pie I made once.   Nilla Wafers have such a great flavor and hold together so well for this.  The chocolate layer was in a Paula Deen cookbook- but she just put chocolate chips in- which hardened into an un-cuttable layer.  Adding the whipping cream makes this layer more like fudge (a ganache, in fact).  The peanut butter filling is 100% Judy Schneider- I can’t improve on it, its such a yummy peanut putter filling!  In this case, it does indeed take a village of amazing cooks to make a pie!  Hope you love it!

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