Peanut Butter Shortbread & fudge - Fountain County INGenWeb Project

1 Can Pillsbury Vanilla or Cream Cheese Frosting Supreme

1 ½ C. Peanut butter

¼ C. Flour

1 egg

1 ½ C Chopped nuts

Heat oven to 325.  Grease and flour 15x10x1” baking pan.  In large bowl, combine 1 C of the frosting, peanut butter, flour and egg at low speed until blended. Stir in nuts. Press in bottom of the greased pan.  Bake 15-20 minutes or until light golden brown. Spread remaining frosting on warm bars.  Cool complete – cut into bars.  

Not sure what cookbook this came from – a local one but it came apart and I didn’t write the name of it on the top of the pages.  This is Nancy Moore’s recipe though and it is good!  I love PB fudge

½ stick butter – melt  -- add 2 ¼ Cups. Sugar and small can Milnot.  Bring to boil over medium heat, while stirring constantly.  Turn heat to low and cook for 10 minutes, stirring often.  Remove from heat.  Stir in the 8-oz Marshmallow Crème and 6-oz Peanut Butter.  Beat until smooth and pour into greased 8 x 8” pan.