It’s National Peanut Butter Fudge Day

Foodimentarian says:

Here are today’s five things to know about Peanut Butter:

  1. It takes about 540 peanuts to make a 12-ounce jar of peanut butter.
  2. There are enough peanuts in one acre to make 30,000 peanut butter sandwiches.
  3. By law, any product labeled “peanut butter” in the United States must be at least 90 percent peanuts.
  4. Peanut butter was first introduced to the USA in 1904 at the Universal Exposition in St. Louis by C.H. Sumner, who sold $705.11 of the “new treat” at his concession stand.
  5. Dr. John Harvey Kellogg, a physician wanting to help patients eat more plant-based protein, patented his procedure for making peanut butter in 1895.


Who doesn’t like peanut butter?  Who doesn’t like fudge? Who doesn’t like cheese?

It seems to be customary that fudge is a Christmas treat.  Why not make some for Thanksgiving since this is so quick and easy.

Love this Paula Deen recipe using Velveeta!

Peanut Butter Cheese Fudge


  • 1/2 lb sliced easy-melt cheese
  • 1 cup butter
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup nuts, chopped
  • 2 (16 oz) boxes confectioner's sugar


  1. Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray.
  2. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth.
  3. Remove from heat and add vanilla and nuts.
  4. Empty confectioner's sugar into a large bowl and pour cheese mixture over sugar.
  5. Stir until completely mixed. Candy will be very stiff.
  6. Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm.
  7. To serve, cut into squares.

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