CHOCOLATE PEANUT BUTTER FUDGE
This is such an easy and fun recipe to make.
Provided by Jean
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Yield 32
Number Of Ingredients 6
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.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 20.7 g, Cholesterol 3.2 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 33.4 mg, Sugar 19.9 g
CHOCOLATE-PEANUT BUTTER FUDGE
Provided by Food Network Kitchen
Time 1h5m
Yield 64 pieces
Number Of Ingredients 5
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.
CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE
Categories Chocolate Dessert Bake Kid-Friendly Peanut Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 generous servings
Number Of Ingredients 24
Steps:
- Make chocolate layer:
- Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
- Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
- Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
- Make peanut butter layer:
- Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
- Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
- Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
- Make hot fudge sauce:
- Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
- To serve:
- Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.
CHOCOLATE PEANUT FUDGE BARS (MIDWEST)
I got this recipe from the inside of the cream cheese carton- Yum! I do recommend doubling the chocolate cookie crumbs as some reviewers have noted it doesn't cover the bottom of the pan very well with only 2 cups.
Provided by Brenda.
Categories Bar Cookie
Time 4h15m
Yield 24-30 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl combine the crust ingredients, mix well.
- Press firmly into the bottom of a 9x13 pan.
- Refrigerate crust for 20-30 minutes.
- In another medium bowl, combine filling ingredients, and blend at low speed for 30 seconds, and then on medium high speed 2 minutes or until light and fluffy.
- Spread over crust.
- In a medium saucepan, melt chocolate chips over low heat, stirring constantly until smooth. (You can also microwave the chips at 30 second intervals, stirring between each interval until smooth).
- Stir in peanut butter, blend well. (If using microwave method, you might want to microwave for 30 seconds to melt the peanut butter a bit after adding it to the chocolate).
- Stir in peanuts.
- Spread over filling.
- Refrigerate at least 4 hours, store leftovers in the refrigerator as well.
CHOCOLATE PEANUT BUTTER SWIRLED FUDGE
Steps:
- LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan.
- MELT peanut butter chips with 1 cup sweetened condensed milk, butter and salt in heavy saucepan over low heat.
- MELT chocolate chips with remaining sweetened condensed milk in small saucepan. Remove from heat; add vanilla. Stir until smooth.
- SPREAD peanut butter mixture evenly into prepared pan. Spoon chocolate mixture over peanut butter mixture. With table knife or metal spatula, swirl through top of fudge.
- CHILL 3 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
CHOCOLATE PEANUT BUTTER FUDGE SWIRL
This Chocolate Peanut Butter Fudge Swirl is so easy to make and incredibly creamy and delicious! Tastes like a Reese's Peanut butter cup in fudge form.
Provided by Erica Walker
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine milk chocolate bar pieces, semi-sweet chocolate chips, 4 Tbsp. butter, and half of the marshmallow whip. Set aside.
- In a separate large mixing bowl, combine white chocolate bar pieces, peanut butter chips, 4 Tbsp. butter and remaining marshmallow whip. Set aside.
- In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
- Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.
- Stir each bowl until all chocolate is melted and smooth.
- Pour about 1/3 of each type of fudge at a time into a greased 9x13 glass baking dish.
- Using a knife, swirl the two types of fudge together to make a pretty, swirled design.
- Cover tightly and refrigerate until hardened (several hours or overnight).
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 234 kcal, Carbohydrate 43 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 48 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving
CHOCOLATE-PEANUT BUTTER FUDGE BARS
Peanut butter and chocolate, yum! I got this recipe from a 2005 isuue of Womans Day magazine and its presentation is nice enough for serving to guests or just treating yourself to a bit of indulgence. They're very rich, so don't let the small 9" pan size fool you ;)
Provided by Breezytoo
Categories Bar Cookie
Time 1h25m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350*. Line a 9-inch quare pan with foil, letting foil extend above pan on opposite sides and coat foil with nonstick cooking spray.
- Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts, spread evenly in prepared pan.
- Bake 30 minutes, or until wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on wire rack.
- Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended. Reduce speed to low, add confectioners sugar and beat until blended. Spread evenly over brownie.
- Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth. Cool slightly; stir in corn syrup. Spread evenly over filling layer. Refrigerate 1 hour until filling is firm and glaze sets.
- Lift foil by ends onto a cutting board. Cut in 6 rows lengthwise and 6 crosswise.
- Refrigerate in a container with wax paper between layers up to 2 weeks or freeze up to 3 months.
FUDGY COCONUT SQUARES
Make and share this Fudgy Coconut Squares recipe from Food.com.
Provided by CookingONTheSide
Categories Bar Cookie
Time 1h5m
Yield 4 dozen bars, 48 serving(s)
Number Of Ingredients 14
Steps:
- In mixing bowl, cream butter and sugar.
- Add eggs and vanilla. Mix well.
- Combine flour, cocoa and walnuts; add to the creamed mixture.
- Spread into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted near the center comes out clean.
- Combine condensed milk and coconut; carefully spread over the hot chocolate layer. Bake at 350 degrees for 20 minutes or until coconut is lightly browned.
- Combine icing ingredients until smooth.
- Spread icing over warm bars.
- Refrigerate at least 1 hour before cutting.
Nutrition Facts : Calories 146.7, Fat 7.6, SaturatedFat 4.5, Cholesterol 27.9, Sodium 48.2, Carbohydrate 19, Fiber 0.7, Sugar 15.9, Protein 2
CHOCOLATE PEANUT BUTTER FUDGE
Chocolate Peanut Butter Fudge - can you stay indifferent to these delicious layers of peanut butter and chocolate? If you're like me and you love anything with peanut butter and chocolate, you'll love this dessert recipe. You will need just 10 minutes of kitchen work and after that, the enjoyment really begins!!!
Provided by Vera Zecevic
Categories Dessert
Time 2h10m
Number Of Ingredients 5
Steps:
- Line 8 x 8 inch pan with foil, set aside.
- Microwave semi-sweet chocolate and sweetened condensed milk on high for 2 minutes, then stir for 1 more minute until completely melted and smooth.
- Stir in chopped peanuts and spread onto foil.
- Microwave chopped white chocolate for 90 seconds or until almost melted. Stir for one more minute until smooth.
- Stir in creamy peanut butter and spread onto chocolate layer.
- Refrigerate until firm ( about 2 hours).
- Cut into small squares and serve.
EASY CHOCOLATE PEANUT BUTTER FUDGE
Chocolate peanut butter fudge is an old fashioned no bake dessert that's a favorite with kids and adults. It's ridiculously easy to make, and it only takes 5 ingredients! Use dark chocolate chips, sweetened condensed milk, peanut butter, vanilla, and salt to make this quick stovetop treat. It will be a popular candy at Christmas!
Provided by Emma
Categories Dessert
Time 1h20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 108 kcal, Sugar 10 g, Sodium 237 mg, Fat 6 g, SaturatedFat 4 g, Carbohydrate 12 g, Fiber 1 g, Protein 3 g, Cholesterol 4 mg, UnsaturatedFat 2 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER FUDGE
Chocolate Peanut Butter Fudge is a classic recipe that you simply need to have in your back pocket. EVERYONE loves chocolate and peanut butter together, so making it into a beautiful fudge elevates this vintage treat!
Provided by Kelly
Categories Dessert
Time 2h
Number Of Ingredients 7
Steps:
- Grease or line the pan with parchment paper and set aside.
- In a small pot on the stovetop over medium-low, combine half of the sugar, half of the butter, and half of the evaporated milk. Bring to a full boil whisking and stiring constantly so nothing burns. Continue for 4 minutes.
- Add the chocolate chips and stir until melted. Remove from heat and add half of the fluff and half of the vanilla extract. Stir well and transfer to 9x9 pan, spreading in an even layer.
- Repeat the process using peanut butter instead of chocolate. Pour the peanut butter mixture ontop of the chocolate mixture.
- Allow to cool at room temperature for about an hour or until hardened. Cut into squares for serving.
PEANUT BUTTER CHOCOLATE SQUARES
Recipe off a bag of Robin Hood flour. Found it easy to make and a good bar cookie. If you like peanutbutter and chocolate, try these!
Provided by ChrisF
Categories Bar Cookie
Time 43m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 Degrees F.
- Grease 13 x 9 inch pan.
- Mix sugars and butter in large bowl until well blended.
- Stir in flour, oats, peanut butter, baking soda, vanilla, salt and egg.
- Spread and press into pan.
- Bake 15 to 20 minutes on until golden brown.
- Immediately sprinkle with chocolate chips.
- Return to oven about 1 minute until chips are glossy.
- remove and smooth and spread chips with a knife or spatula.
- Mix glaze until smooth, and thin enough to drizzle over melted chips.
- Cut into 2 inch squares.
Nutrition Facts : Calories 168.6, Fat 8.8, SaturatedFat 4.3, Cholesterol 19.1, Sodium 106.2, Carbohydrate 21.4, Fiber 1.1, Sugar 14.6, Protein 2.8
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