2 Ingredient Peanut Butter Chocolate Fudge Food

PEANUT BUTTER CHOCOLATE FUDGE

Steps:

• Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter., For chocolate layer, in a large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme and vanilla until blended. Stir in chocolate chips until melted. Immediately spread into prepared pan., For peanut butter layer, in another large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until blended. Immediately spread over chocolate layer. If desired, sprinkle with peanuts. Refrigerate 3 hours or until firm, covering when cooled., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

EASY TWO-INGREDIENT PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. Stir mixture and heat again in microwave for 30 seconds; stir again until completely blended.
• Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.

CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• In a microwave safe bowl, melt the peanut butter and frosting together for one minute.
• Stir and heat for one more minute.
• Line a 9x9 baking pan with parchment paper. Pour mixture into a prepared 9x9 glass baking pan.
• Smooth, then refrigerate fudge until hard.
• It will take About an hour.
• Remove from pan, and cut into bite size pieces. Enjoy!

PEANUT BUTTER AND CHOCOLATE FUDGE

Steps:

• Line an 8 x 8 x 2 inch pan with waxed paper. Make sure there is a bit of overlap so you can release the fudge from the pan later.
• Peanut Butter Fudge Layer:.
• Place butter and peanut butter in a 1 quart microwave safe bowl.
• Microwave for 2 minutes on high.
• Stir and microwave on high for 2 more minutes.
• Add pure vanilla extract and confectioners' sugar to peanut butter mixture and mix well with a wooden spoon.
• Press into the bottom of the lined pan.
• Place a second piece of waxed paper on the surface of the fudge and set aside.
• Chocolate Fudge Layer:.
• Sift confectioners' sugar, cocoa and salt into a 1 quart microwave safe bowl. (I use the same bowl with the peanut butter remnants wiped out).
• Mix in milk and pure vanilla extract.
• Place butter on top of the mixture.
• Microwave on high for 3 minutes.
• Beat with a wooden spoon until smooth.
• Remove the waxed paper from the Peanut Butter Fudge layer and discard.
• Pour Chocolate Fudge over the Peanut Butter Fudge layer.
• Chill uncovered until firm (about 1 hour).
• Remove the fudge from the pan by pulling up on the waxed paper.
• Place on a flat surface and cut into 36 pieces.
• Store in refrigerator in an airtight container.

2 INGREDIENT 3 MINUTE FUDGE

Steps:

• Melt chocolate chips and add frosting stirring quickly, as it will set up as you stir.
• Press into buttered 8x8 pan, refrigerate for about 10 to 15 minutes before cutting into 2 inch squares.

2-INGREDIENT PEANUT BUTTER FUDGE

Steps:

• Line an 8x8-inch baking dish with plastic wrap long enough to overhang the dish by several inches on each side.
• Place broken coating into a large glass microwave-safe bowl and melt on low power in microwave oven, about 5 minutes, stirring after every 30 seconds to 1 minute. When coating is smooth and creamy, stir peanut butter into coating until fudge is thoroughly combined. Spread fudge into the prepared baking dish.
• Refrigerate fudge until set, 1 to 2 hours. Lift fudge out of the pan using the plastic wrap for handles and slice into squares with a pizza cutter.