15 Minute No Bake Chocolate Peanut Butter Fudge Food

EASIEST CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Mix sugar, cocoa and milk in a saucepan. Bring to a rapid boil and boil for exactly one minute. Pour over peanut butter and vanilla and nuts in a bowl and beat until thick -- this only takes about a minute. Immediately pour onto a buttered platter and allow to cool. Cut into squares.
• Tip: Have your peanut butter and vanilla already in a bowl before boiling the mixture as you need to pour it over the peanut butter immediately.

OLD FASHIONED FUDGE - A 15-MINUTE RECIPE!

Steps:

• Line an 8-inch square baking dish with HEAVY DUTY foil, allowing excess to overhang (see picture). Spray foil with nonstick cooking spray; set aside.
• In a medium heat-proof bowl add chocolates, baking soda, and salt. Toss until baking soda is evenly distributed. Pour in sweetened condensed milk and vanilla; stir. Place bowl over a 4-quart saucepan with 2 cups of simmering water. Stir constantly until chocolate is almost completely melted and a few small pieces remain about 2-4 minutes.
• Take the bowl off the heat and stir until chocolate is completely melted and smooth about 2 minutes. Fold in walnuts. Pour fudge into prepared pan and spread to make an even layer. Chill until set, about 2 hours. Use foil overhang to lift foil from pan and cut into squares.

PEANUT BUTTER FUDGE - NO BAKE RECIPE - (4.5/5)

Steps:

• Mix peanut butter, butter, corn syrup, vanilla and salt, one at a time. Stir in sugar. Knead until smooth then add nuts if using. Pack into an 8×8×2 inch pan lined w/ buttered parchment paper. Put in refrigerator for 15 minutes. When firm, cut into squares. Store at a cool temperature, in an airtight container. If you make a big batch, treat yourself and place some in the freezer for an extra special surprise for you when a peanut butter fudge craving strikes!

CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Butter an 11x7 baking pan.
• In heavy 3 qt saucepan, mix sugar, cocoa, and cream of tartar.
• Add evaporated milk, light corn syrup, and margarine.
• On med hi heat, cook and stir, scraping down sides of pan, until mixture boils.
• Clip candy thermometer on pan.
• Reduce heat to med.
• Continue to cook until thermometer reads 238*.
• Stir occasionally.
• Remove from heat.
• Add vanilla and peanut butter.
• Stir well.
• Fold in nuts.
• Pour into pan.
• Let set on counter top.
• Cut into pieces.

EASY CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Fill a 2-quart saucepan with two inches of water and bring to a boil.
• Meanwhile, lightly butter an 8x8-inch cake pan and line it with parchment paper.
• Measure out all the ingredients. The fudge sets quickly, so you won't have time to get out the ingredients later.
• Pour the chocolate chips into a shallow heatproof bowl. Once the water has boiled, turn the heat down to low and set the bowl on top of the saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until it's fully melted.
• Remove from the heat and pour in the sweetened condensed milk, peanut butter, and vanilla extract. Stir until evenly mixed, then immediately pack the fudge into the prepared pan. If desired, sprinkle the margarita salt on top.
• Chill in the fridge until set, about 1 hour. Lift the fudge out of the pan and cut into slices.

NO-BAKE COOKIE RECIPE

Steps:

• Line two baking sheets with parchment or wax paper. Set aside.
• Combine the sugar, butter, milk and cocoa powder in a saucepan over medium-heat. Bring to a boil (not simmer). Once it reaches a boil, cook for an additional 1 1/2 minutes and then immediately remove from heat.
• Stir in the peanut butter and vanilla. Add in the oats and stir until well coated.
• Drop batter by the spoonful onto the lined pan. Let cool until set. Store in an airtight container at room temperature.

PEANUT BUTTER FUDGE

Steps:

• Prepare the pan. Prepare a 9 x 9-inch pan lined with wax paper.
• Combine the peanut butter with some condensed milk. In a small bowl, mix peanut butter with about 3 tbsp. sweetened condensed milk, stirring until smooth. Add additional sweetened condensed milk if needed to thin. Set aside.
• Blend the chocolate. Add chocolate to a medium-sized microwave-safe bowl. Add the remaining sweetened condensed milk and vanilla.
• ⭐️Heat. Microwave for 90 seconds then stir. Continue heating in 30-second increments until smooth. Do not overheat. Pour chocolate mixture into wax paper-lined 9x9 inch pan, and spread until even.
• Spread. Scoop peanut butter mixture onto of chocolate mixture. Using a spoon, carefully spread across the top of the chocolate. Let cool.
• Serve. To remove fudge, lift wax paper from pan and slice.

CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Stir sugar and cocoa powder together in large saucepan. Stir in milk. Heat at medium-high heat until boiling, then lower heat and let low boil continue. Stir occasionally.
• Have ready a greased pie plate or similar dish. Start checking temperature with a candy thermometer when bubbles get small and glossy. (Total cooking time will be 20 minutes or less depending on amount of milk.)
• Remove from heat when mixture reaches 235 F degrees or "soft ball" stage. Set pan in cold water to cool. Add vanilla extract.
• Let cool slightly and add peanut butter. Remove from cold water and stir quickly to mix in peanut butter. Pour fudge into pie plate. Let cool and cut into pieces.

CHOCOLATE PEANUT BUTTER BUTTERSCOTCH FUDGE

Steps:

• Melt butter in a heavy saucepan over low heat; stir in sweetened condensed milk and milk.
• Add chips, stirring constantly, until mixture is smooth.
• Remove from heat; stir in marshmallow cream and extracts.
• Stir in walnuts.
• Pour into a buttered 15" x 12" pan or two 9" x9" pans.
• Chill.
• Cut into squares.
• Store in refrigerator.

15 MINUTE NO BAKE CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Melt butter, let cool. Mix peanut butter, vanilla and butter by hand. Add cocoa, add 10x sugar, mix well by hand. Place in a square pan. In 15 minutes its ready! Cut into squares and enjoy~.