EASIEST CHOCOLATE PEANUT BUTTER FUDGE
This tastes like the old-fashioned, watched over fudge but takes no more than 5 minutes to make....you will love it!! You can also leave out the cocoa and it makes delicious peanut butter fudge.
Provided by Baknpies49
Categories Candy
Time 6m
Yield 40 pieces, 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 267.8, Fat 11.3, SaturatedFat 2.5, Cholesterol 1.4, Sodium 104, Carbohydrate 38.8, Fiber 1.5, Sugar 35.2, Protein 6
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 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 CHEESECAKE WITH CHOCOLATE GLAZE
This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like satin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 9h
Number Of Ingredients 12
Steps:
- Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.
- Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
- Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).
- Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used.
- Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.
CHOCOLATE PEANUT BUTTER GLAZED FUDGE
Creamy festive smooth glazed fudge. You will want to cut this into small pieces. This is magic in your mouth.
Provided by Pat Duran
Categories Candies
Time 10m
Number Of Ingredients 6
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 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.
KEMP'S CHOCOLATE PEANUT BUTTER FUDGE
You'll go nuts for the swirls of peanut butter through this rich dessert.
Provided by kempm
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h30m
Yield 64
Number Of Ingredients 5
Steps:
- Line an 8-inch square baking pan with nonstick foil.
- Melt chocolate chips with 1/4 cup condensed milk and 1 tablespoon butter in a small saucepan over low heat, stirring constantly, until smooth, about 3 minutes. Turn off heat and keep warm, covered.
- Melt peanut butter chips with remaining cup condensed milk, remaining 3 tablespoons butter, and salt in a heavy saucepan, stirring constantly, until smooth, about 5 minutes.
- Dollop spoonfuls of peanut butter mixture into prepared pan. Immediately spoon chocolate mixture in small dollops over and around peanut butter mixture. Swirl mixtures together with a knife. (The key to easy swirling is to have the peanut butter mixture very warm when the chocolate mixture is added, and to add the chocolate immediately.) Chill fudge, uncovered, until firm, about 1 hour.
- Lift fudge out of pan using foil, peel off foil, then cut fudge into 1-inch squares.
Nutrition Facts : Calories 53.5 calories, Carbohydrate 5.9 g, Cholesterol 4 mg, Fat 2.7 g, Fiber 0.1 g, Protein 1.4 g, SaturatedFat 2.1 g, Sodium 27.7 mg, Sugar 5.6 g
CHOCOLATE-PEANUT BUTTER GLAZE
Make and share this Chocolate-Peanut Butter Glaze recipe from Food.com.
Provided by Roxanne J.R.
Categories Dessert
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1133.5, Fat 104.5, SaturatedFat 58, Cholesterol 29.9, Sodium 234.4, Carbohydrate 77.4, Fiber 27, Sugar 12.3, Protein 29.9
PEANUT BUTTER GLAZE
You'll think you've died and gone to peanut butter heaven! Mix this up in minutes and put it on chocolate desserts for an extra-decadent (but extremely easy) upgrade.
Provided by TBSP Kitchens
Categories Dessert
Yield 12
Number Of Ingredients 4
Steps:
- Combine powdered sugar, peanut butter and milk in a medium mixing bowl and beat with an electric hand mixer on low-to-medium speed until all ingredients are combined. Add a generous pinch of salt, if desired, to really play up the peanut butter flavor.
- Continue mixing at medium speed 1-2 minutes more, until mixture is smooth and desired texture is achieved.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 11 g, TransFat 0 g
CHOCOLATE PEANUT BUTTER FUDGE
Provided by Food Network
Yield 48 pieces
Number Of Ingredients 6
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.
EASY CHOCOLATE PEANUT BUTTER FUDGE
An incredibly delicious treat that comes together in a flash!
Provided by Holly Nilsson
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Line an 8x8 pan with foil.
- Combine sweetened condensed milk & chocolate chips in a large bowl. Microwave 1-2 minutes, stirring occasionally. Add in peanut butter stir until smooth.
- Top with desired toppings and refrigerate 1 hour.
- Lift out foil and cut into squares.
Nutrition Facts : Calories 265 kcal, Carbohydrate 16 g, Protein 7 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 1 mg, Sodium 113 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
PEANUT BUTTER CHOCOLATE FUDGE CAKE
Steps:
- 1. Cake: Pour boiling water over the unsweeteend chocolate - DO NOT STIR; Set aside to cool to lukewarm.
- 2. Cream sugar and butter with an electric mixer until smooth; Beat in eggs and vanilla.
- 3. Pour water off chocolate into a measuring cup and reserve.
- 4. Blend melted chocolate into butter mixture.
- 5. Combine dry ingredients and add to butter mixture alternately with water drained from chocolate. Beat at low speed after each addition; stir in the chips.
- 6. Pour batter into a well-greased 12-cup bundt pan.
- 7. Bake in a 350 oven for 50 to 55 minutes or until cake tests done, and cool 15 minutes and remove from the pan; cool completely.
- 8. When completely cool, spoon chocolate glaze over entire cake; refrigerate until glaze is firm.
- 9. Drizzle peanut butter glaze over chocolate glaze; refrigerate until ready to serve.
- 10. Chocolate glaze: Combine butter, water, corn syrup and vanilla in a skillet; heat to boiling.
- 11. Add chocolate; cover and let stand five minutes.
- 12. Remove lid and stir mixture until smooth; stir in sugar until blended.
- 13. Chill ten minutes or until glaze is of spreading consistency before spooning over the cake.
- 14. Peanut butter glaze: Combine all ingredients in a small bowl and blend well.
CHOCOLATE PEANUT TOFFEE
Chocolate peanut toffee is a fantastic sweet and salty combination with an enjoyable crunch. No candy thermometer needed to make this simple candy recipe.
Provided by Shauna
Categories Dessert
Time 2h40m
Number Of Ingredients 5
Steps:
- Line a 9×13 cake pan with parchment paper then spread 2 cups of peanuts into an even layer.
- In a medium-size pan add butter, sugar, and vanilla. Stir over medium heat until the butter has melted. Let come to a simmer.
- Simmer for 7 to 8 minutes, stirring occasionally.TIP: Watch carefully so it doesn't burn. The mixture gradually turns darker and is still a little separated.
- When the mixture turns the shade of caramel and flows from the spoon in a ribbon, pour over the peanuts.
- Use an off-set spatula to spread the mix over the peanuts.
- Pour a bag of chocolate chips over the top and let sit for 2 to 3 minutes so chocolate chips melt.
- Using an off-set spatula spread melted chocolate over the layer of toffee.
- Chop the remaining 1/4 cup of peanuts and sprinkle over the top.
- Let sit for 2 hours until the pan comes to room temperature and then place in the fridge until ready to enjoy. Which might be immediately!
Nutrition Facts : Calories 209 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 17 mg, Sodium 103 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 7 g, ServingSize 1 serving
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