Chocolate Peanut Butter Swirled Fudge Food

CHOCOLATE PEANUT BUTTER FUDGE SWIRL

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.

CHOCOLATE PEANUT BUTTER SWIRL FUDGE

Steps:

• Line a large baking tray with parchment paper and set aside.
• For the peanut butter layer: Combine the butter, peanut butter, and vanilla in a medium-size glass bowl and microwave for 90 seconds. Stir to combine. Add the powdered sugar and stir again until smooth. Pour the peanut butter mixture onto the parchment lined tray and spread to approximately ½-inch thickness.
• For the chocolate layer: Combine the condensed milk, chocolate chips, butter, and vanilla in a medium-size glass mixing bowl and microwave for 90 seconds. Stir until smooth and creamy. Pour the chocolate over the peanut butter layer and spread to the edge of the peanut butter with a spatula or knife.
• As soon as you pour the chocolate layer, use the edge of a knife or end of a spoon to lightly swirl the layers together. Place in the refrigerator and chill until firm, at least 4 hours. Slice into bite-size pieces. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy!

CHOCOLATE PEANUT BUTTER SWIRL FUDGE

Steps:

• In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
• In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
• Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

CHOCOLATE PEANUT BUTTER SWIRL FUDGE

Steps:

• First, line the base of a 9×5-inch pan with one long piece of parchment paper, cut to fit neatly across the base but long enough to run up the short sides by about 1 inch.
• In a medium mixing bowl, combine 1 1/2 cups peanut butter, 1/3 cup melted coconut oil, 1/4 cup maple syrup or honey and 1/4 teaspoon salt. Whisk until thoroughly blended. Reserve about 1/2 cup of the mixture, then pour the remaining mixture into the prepared pan. Use a spatula to distribute it evenly over the parchment paper.
• Transfer the reserved 1/2 cup peanut butter mixture back into the mixing bowl. Add 1/4 cup cocoa powder, 1 tablespoon coconut oil, 1 tablespoon maple syrup or honey and a dash of salt. Whisk until thoroughly blended.
• Use a spoon to dollop chocolate fudge onto the peanut butter fudge in the pan. Repeat until all of the chocolate mixture is in the pan, then drag the tip of a butter knife through the pan in a curving zig-zig pattern to make pretty swirls. Cover the top of the pan with plastic wrap and place in the freezer to firm up for at least 1 hour.
• Use a sharp knife to slice the fudge into small, 1″ pieces. Serve the fudge chilled or straight from the freezer, as these will melt quickly at room temperature. Store pieces of fudge in an airtight container in the refrigerator for up to two weeks or the freezer for up to two months.

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.

MICROWAVE PEANUT BUTTER CHOCOLATE SWIRL FUDGE

Steps:

• Line an 8-inch square pan with waxed paper or spray with cooking spray.
• Place 1 almond bark half in a microwave-safe bowl; heat in the microwave, in 30-second intervals, stirring after each melting until smooth, 1 to 3 minutes. Add peanut butter to melted almond bark and mix well. Add the remaining almond bark to the bowl and push to the bottom of the bowl.
• Heat mixture in the microwave for 1 minute; stir to break up any large pieces. Continue heating in microwave, in 30 second intervals, until completely melted. Pour fudge mixture into the prepared square pan.
• Melt chocolate bars in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Drizzle melted chocolate over fudge. Swirl the chocolate into the fudge using a knife.
• Refrigerate fudge until solid, about 1 hour.

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:

• Stir sugar and cocoa powder together in large saucepan. Stir in milk. Heat at medium-high heat until boiling, then lower heat and let low boil continue. Stir occasionally.
• Have ready a greased pie plate or similar dish. Start checking temperature with a candy thermometer when bubbles get small and glossy. (Total cooking time will be 20 minutes or less depending on amount of milk.)
• Remove from heat when mixture reaches 235 F degrees or "soft ball" stage. Set pan in cold water to cool. Add vanilla extract.
• Let cool slightly and add peanut butter. Remove from cold water and stir quickly to mix in peanut butter. Pour fudge into pie plate. Let cool and cut into pieces.

PEANUT BUTTER AND CHOCOLATE MARBLE FUDGE

Steps:

• In one small saucepan, heat half a can of sweetened condensed milk with semi-sweet chocolate and 1/4 teaspoons baking soda. Stir frequently until chocolate is melted. Stir in vanilla.
• In another small saucepan, heat remaining sweetened condensed milk with white chocolate, 1/4 teaspoons baking soda and peanut butter, stirring until melted.
• Pour dark chocolate mixture in parchment paper-lined 8-inch square pan. Pour peanut butter mixture on top and swirl with a spoon or knife. Cool. Chill 4 hours or until firm.
• Remove from pan and cut into 1-inch squares.