Chocolate Peanut Butter Butterscotch Fudge Food

PEANUT CHOC-SCOTCH FUDGE

Steps:

• Lightly grease a 9x13 inch dish.
• In a 2-quart saucepan over medium heat, combine butter, sugar and milk. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared pan. Chill in refrigerator until firm.

BUTTERSCOTCH PEANUT FUDGE

Steps:

• In a microwave-safe bowl, combine the milk, chips and marshmallows. Microwave, uncovered, at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently. Stir in peanut butter and vanilla until combined. Fold in the peanuts., Pour into an 11x7-in. pan coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares. Store in the refrigerator.

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.

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.

CHOCOLATE & BUTTERSCOTCH FUDGE

Steps:

• In 2-cup glass measure with handle, combine butterscotch chips and 1/3 cup sweetened condensed milk; set aside.
• In 1-quart glass measure with handle, combine chocolate chips, remaining sweetened condensed milk and vanilla.
• Cook on high for 1 minute; stir until chips are melted.
• Stir in walnuts.
• Spread evenly in aluminum foil-lined 8-inch square pan.
• Melt butterscotch chips on high for 45 seconds; stir until chips are melted.
• Spread evenly over chocolate layer.
• Chill 3 hours or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares.
• Store covered in refrigerator.

PEANUT BUTTERSCOTCH FUDGE

Steps:

• In microwaveable mixing bowl, cook butterscotch chips for 2 1/2 to 3 minutes on 50% power, stirring once or twice until melted.
• Blend in milk, peanut butter, vanilla and salt.
• Cook for 1 1/2 to 2 minutes on HIGH, until bubbly, watching closely.
• Spread into buttered 8x8 inch baking dish.
• Chill until firm.
• Cut into squares.
• Keep refrigerated.

OLD FASHIONED PEANUT BUTTER CHOCOLATE FUDGE

Steps:

• Combine sugar, cocoa, milk, salt and vanilla in saucepan.
• Mix well, bring to boil over low heat.
• Let boil until definite ball forms in cold water.
• Remove from heat.
• Add butter and peanut butter.
• Stir well, pour into pan, cut in squares. Cool.

BUTTERSCOTCH PEANUT FUDGE

Steps:

• In a microwave-safe bowl, combine the milk, butterscotch chips and marshmallows. Microwave, uncovered at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently.
• Stir in peanut butter and vanilla until combined. Fold in peanuts.
• Pour into a 11 x 7 x 2 pan coated with nonstick cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares.

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.