Tag Archives: holiday recipies

Peanut Butter Fudge Recipe

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*** For a details story about why I started making these, got the recipe etc, see underneath the actual recipe itself (Please consider reading for some history on it!). My reason for this is because there is nothing I can’t stand more than looking up a recipe online only to have to scroll scroll scroll to the bottom to find it with a bunch of fluff on the top! Thank you!

Peanut Butter Fudge Recipe

– Half a cup of Butter or Margarine
– 2 Cups Peanut Butter (I normally use smooth, however I am sure if you would like an added crunch you could use a crunchy kind. I also use Kraft brand however I am sure it could also be possible to use an all natural however you may need to adjust the Icing Sugar amounts due to the natural peanut butter being “Wetter”.
– 3-5 Cups of Icing Sugar

1. Heat margarine and Butter in a pot on the stove. Stir til completely melted and combines together.
(This can also be done in the microwave however you may need to do intervals of 30 so that it does not burn or the butter does not spatter since it will melt quicker than the peanut butter)
2. Remove from heat
3. Start adding your cups of icing sugar, starting with 2 cups to start, mixing, and then adding a half of a cup at a time. This is to prevent over adding icing sugar. Depending on how liquor your peanut butter is you may need a lot or a little.
**You can tell when the proper amount of icing sugar is there because if you were to use a spatula or fork you can push the mixture down. It should resemble play dough and not stick to a spatula or fork. It also should be smooth enough that you do not see any clumps of icing sugar everything should be mixed together. The mixture will also slowly form a ball and separate from the sides of the bowl you are using.
4. Take a 9 inch by 9 inch tray (Or whatever shape or size you may want) and line it with some type of wax paper, parchment paper, or tin foil to prevent sticking to the sides. Add the mixture.
5. Set in the fridge to cool before cutting in to desired squares.

If you are familiar with my recipe dump of last year (If not you are able to read all the ones I released in the post here) you will find that this recipe seems to be very similar to the base of my peanut butter balls. It is so simple to make and literally takes MAYBE a half an hour of your time because you have to melt everything together. The amount of compliments that I have gotten on this due to the fact they taste so much like peanuts is insane. If you are a family like my own without a peanut allergy and stuck on what to make for a family gathering, I would suggest this because of the little time you need to put into it as well as the least amount of ingredients too! Making it one of the most simple and popular recipes I make for friends and family!

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Millionaire Square Recipe

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*** For a details story about why I started making these, got the recipe etc, see underneath the actual recipe itself (Please consider reading for some history on it!). My reason for this is because there is nothing I can’t stand more than looking up a recipe online only to have to scroll scroll scroll to the bottom to find it with a bunch of fluff on the top! Thank you!

Millionaire Squares

Bottom Layer:
– 2 cups flour
– 1/2 cup white sugar
– Pinch of Salt
– 1 Cup Butter (Or Margarine)

Mix together all 4 ingredients until it crumbles. Put in a 10×15 pan. Flatten to the bottom.
Bake at 325F for 25 minutes.

Middle/Caramel Layer:
– 1 1/4 cup Brown Sugar
– 1 Cup Butter (Or Margarine)
– 6 Tbsp Corn Syrup
– 1 Can of Condensed Milk

Heat and boil on low heat for 5 minutes. Pour over the bottoms. Cool in fridge to cold.

Top Layer:
– 300 Grams of Milk Chocolate

Melt and pour over the top.
Let chocolate slightly set and cut into squares before fully cold because if the chocolate becomes cold as you cut squares it will crack.
** If you want to sprinkle course or flaked salt on top of the chocolate that is a welcomed flavor profile also to cut the sweetness of the squares!

This has GOT to be one of my all time favorite recipes. For the longest time my Nanny would make them around the holidays and various times through the year and we had to restrain ourselves from eating an entire tray that was left out! This year moving back home I had asked my Nan to make me a tray of them. We brought her to the store and she made them. However she is obviously getting older and she slipped a recipe into the container so that way I could make them myself anymore. Maybe a not to subtle hint she was done making them for me. After making them myself they are pretty easy however they do take a bit of time. I cannot wait to share with her the squares that I made and hope they live up to her standard! If you are interested in more holiday recipes you are more than welcome to check out last year’s post all about them here too.

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Candied Pecans Recipe

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*** For a details story about why I started making these, got the recipe etc, see underneath the actual recipe itself (Please consider reading for some history on it!). My reason for this is because there is nothing I can’t stand more than looking up a recipe online only to have to scroll scroll scroll to the bottom to find it with a bunch of fluff on the top! Thank you!

Candied Pecans

– 3 Tbsp Margarine or Butter
– 1/2 cup of Brown Sugar (Not packed with a tablespoon or two added on top)
– 3 Tbsp water
– 3-5 Tbsp Cinnamon (I always add more because I enjoy cinnamon, add as much as you would like for your taste!)
– Approximately 4 Cups of Pecans

– Add the Margarine, Brown sugar, water and cinnamon in a sauce pan. Bring to a boil
– Once boiling add pecans.
– Stir together constantly to make sure everything is coated.

Line a cookie sheet with tin foil or parchment paper. Put the mixture and pecans on the sheet spread as thin as possible to not over lap. Let them air dry until cool. Store in air tight container.

This was a recipe that I made for the first time this year and I absolutely loved it. While pregnant with my second child I had bought a bag of pecans that were just sitting around. For some reason I thought about candied pecans and looked across pinterest for a recipe that would be simple and easy to make. This is a modified recipe that I had found, I say modified because they had so little cinnamon I don’t think there would have been any flavor of it if I had used that one. I think cinnamon is such a subjective taste that it really depends on who is eating it or who you are making it for since everyone may like more or less cinnamon in their recipes!

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Chocolate Fudge Recipe

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*** For a details story about why I started making these, got the recipe etc, see underneath the actual recipe itself (Please consider reading for some history on it!). My reason for this is because there is nothing I can’t stand more than looking up a recipe online only to have to scroll scroll scroll to the bottom to find it with a bunch of fluff on the top! Thank you!

Chocolate Fudge
– 1 Cup Margarine
– 2 Cups Brown Sugar
– 1/2 Cup Carnation Evaporated Milk
– 3-4 Tablespoons of Cocoa Powder
– 1\2 Cup Flour
– 2 Cups Icing Sugar

Bring to a boil, Carnation Evaporated Milk, Margarine, and brown sugar, stirring while boiling.
Remove from heat

Add 1\2 Cup Flour
Mix Well

Add 2 Cups of Icing Sugar
Place in a 8 x 8 greased pan. Cut before cooling.

Freezes well.

This is a recipe that my mom had made. To be honest I figured that it was way simpler than it was with just chocolate and condensed milk. She laughed when I said that and told me the actual recipe here. It really is a nice and smooth fudge. It is not super rich either which is really nice. This is something that my mom would also hide from us growing up because it was so addicting that we would just eat and eat and eat and not stop!

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Peppermint Buttons Recipe

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*** For a details story about why I started making these, got the recipe etc, see underneath the actual recipe itself (Please consider reading for some history on it!). My reason for this is because there is nothing I can’t stand more than looking up a recipe online only to have to scroll scroll scroll to the bottom to find it with a bunch of fluff on the top! Thank you!



Peppermint Buttons

– Some type of Hershey’s Kisses (I try to use Candy Cane for the Holidays, However Hugs are also a nice type to use as well!)
– Pretzels (I prefer the “Grid” Type of pretzels however the regular twisted ones will also work nicely with this too.)
– Holiday M&M’s (Red and Green ones!)

  1. Take the pretzels and line them on a cookie sheet on top of some type paper. I prefer parchment paper however it also would work if you wanted to use tin foil as well.
  2. Take all of the kisses from their packaging and place one on top of the pretzels.
  3. Turn oven on low and place the pretzels with the Hershey’s kisses on top in to the oven.
  4. Pay attention to them so they do not burn, the amount of time varies depending on how hot the oven is. You are not baking them just heating the chocolate. You will know they are done when the points look a bit lopsided.
  5. Remove from oven.
  6. Carefully place the M&M’s on top of the kisses and push down. You can wait a few if you find the chocolate may be too hot but you do not want them to cool completely since the M&M will squish into the chocolate.
  7. Place in the tray in the fridge to cool.
    (You can leave on the counter however it may not completely cool as much as you would like it to or quick enough)
  8. Once cooled, put in a container or plastic bag to keep fresh.

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This is something that I have made foe the longest time! I first was looking for some recipes on Pinterest at least 8 years ago when my spouse and I finally moved in together. The first Christmas we were together I wanted to do baking and since I never really did a lot except for the bits and bites recipe that you can find here (It is sort of a signature by now!). I wanted to find things that would be different and well, I have been making these ever since! I have made them both with the candy cane Hershey’s Kisses as well as the Hershey’s Hugs and both are equally as good. I will say the candy cane ones though do feel more festive for obvious reasons but if they are not your flavor you certainly can experiment with things! Even cookies and cream I think would be okay too. I would not use something hard inside though like the almond ones because they would make it probably hard to place the M&M on the top once it has melted!