Chocolate Covered Peanut Butter Fudge Food

CHOCOLATE-PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter.
• Combine 3/4 cup condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Combine the remaining condensed milk, the peanut butter chips and a pinch of salt in a separate saucepan. Put both pans over low heat and cook, stirring occasionally, until the chips are melted and smooth.
• Spoon the chocolate mixture into the prepared pan, leaving spaces between the spoonfuls. Spoon the peanut butter mixture into the gaps. Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container.

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.

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.

CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Butter one 9x9 inch pan.
• Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
• Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

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~.

GRANDMOTHER'S CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Combine first 5 ingredients, boil until soft ball stage.
• Remove from heat, then add butter and peanut butter.
• Stir around a few times and let cool slightly.
• Then add vanilla.
• Beat it and pour out onto buttered dish, or parchment covered dish. (Grandmother always used an oval meat serving dish, I tend to use a small rectangular pan. This makes for evenly sized pieces.)
• Cool, and cut into squares.

DOUBLE DECKER CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Line an 8 inch square pan with foil, extending the foil over edges of pan.
• Place peanut butter chips and 2/3 cup sweetened condensed milk in a small microwavable bowl.
• Microwave on HIGH 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred.
• Stir in 1/2 tsp.
• vanilla; spread evenly into prepared pan.
• Place remaining sweetened condensed milk and chocolate chips in another small microwavable bowl; repeat above microwave procedure.
• Stir in remaining 1/2 tsp.
• vanilla; spread evenly over peanut butter layer.
• cover; refrigerate until firm.
• Remove from pan; place on cutting board.
• Peel off foil.
• Cut into squares.
• Store tightly covered, in refrigerator.