Chocolate Peanut Butter Glazed 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.

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.

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 PEANUT BUTTER GLAZED FUDGE

Steps:

• 1. Line 8 or 9- inch square pan with parchment or waxed paper. Melt chocolate chips with sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat; stir in 2/3 cup of the peanut butter chips and vanilla. Spread evenly into prepared pan. Melt remaining 1 cup peanut butter chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over fudge. Refrigerate 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator. --- Note: You might like this too: Omit peanut butter chips and whipping cream. Proceed as above; stir in 1/2 to 1 cup chopped nuts, if desired, in place of the peanut butter chips.

CHOCOLATE-PEANUT BUTTER GLAZE

Steps:

• In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup.
• Cook, whisking often, until the chocolate is melted and the mixture is smooth.
• Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

CHOCOLATE-PEANUT BUTTER FUDGE BARS

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.

CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• LINE an 8-inch square pan with aluminum foil, extending foil over edges of pan. Spray lightly with no-stick cooking spray.
• PLACE peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on HIGH 1 to 2 minutes, stirring occasionally until melted.
• STIR in almond extract and sweetened condensed milk until blended. Pour into prepared pan; chill 1 hour or until firm. Remove fudge from pan by lifting foil; remove foil. Cut into 48 pieces.
• VARIATION
• CHOCOLATE RAISIN PEANUT BUTTER FUDGE: Prepare recipe as above stirring in 1/2 cup raisins with the almond extract.
• Tip:Cooking time is based on a 1,000-watt microwave oven.

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.

TRIPLE-DECKER PEANUT BUTTER AND PRETZEL FUDGE

Steps:

• 1. For the crust: Line a 9-by-9-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.
• 2. Pulse 15 of the pretzels in a food processor until you have fine crumbs. (You should have 1 cup.) Crush the remaining 10 pretzels into large chunks by hand and set aside for topping the fudge.
• 3. Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium to medium-low heat. Set the bowl over the saucepan but not touching the water. Stir occasionally until the chocolate and butter melt, about 3 minutes. Add the sugar and egg and cook, stirring constantly with a wooden spoon until warm to the touch and slightly thickened, 2 to 3 minutes. Remove from the heat and stir in the pretzel crumbs. Press firmly into the prepared pan. (Save the pan of water for melting the chocolate ganache.)
• 4. For the fudge: Combine the condensed milk with the peanut butter chips and a pinch of salt in a large microwave-safe bowl. Cook until melted and smooth, stirring only occasionally, 3 to 5 minutes. Spoon the peanut butter fudge on top of the crust and spread into an even layer. Refrigerate for 15 minutes.
• 5. For the ganache: While the fudge is chilling, combine the chocolate and cream in a heatproof bowl and set over the simmering water. Stir until melted, smooth, and shiny, about 3 minutes. Using an offset spatula, spread the glaze over the fudge and sprinkle with the large chunks of pretzel pieces. Refrigerate until firm, about 2 hours or up to overnight. Cut into 1 1/2-inch squares or into 1 1/2-by-3-inch candy bars.
• Gift Note: Enjoy these at room temperature for up to a week, or refrigerate and serve cold like a candy bar straight from the ice box.
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