Easy Peanut Butter Fudge Food

PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
• Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
• When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
• Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.

SUPER EASY PEANUT BUTTER FUDGE

Steps:

• Prepare a 9x11 glass dish by buttering the bottom.
• In heavy bottom sauce pan combine sugar and milk.
• Measure and set aside remaining ingredients.
• Cook over MEDIUM HEAT (temperature too high will cause it to reach temperature sooner and lead to overcooking) stirring occasionally till it comes to a boil then stir constantly.
• Let boil for 4 minutes EXACTLY, over cooking leads to crumbly fudge as it has moved past softball stage and into softcrack (measure from the first sight of littlest bubbles or use a thermometer - softball stage) I use a stop watch. Remove from heat.
• Stir in remaining ingredients till all melted and smooth.
• Pour into prepared dish and refrigerate until firm.

EASIEST PEANUT BUTTER FUDGE EVER!

Steps:

• In a saucepan, slowly bring the milk and sugar to a boil over medium low heat.
• Boil for exactly 2 and a half minutes, stirring constantly to prevent burning.
• Remove from heat, stir in peanut butter and vanilla.
• Mix until smooth.
• Pour into greased 8" x 8" pan, and let cool before cutting. Enjoy!

DELICIOUSLY EASY PEANUT BUTTER FUDGE RECIPE

Steps:

• Grease an 8x8-inch baking pan. In a medium saucepan, bring sugar and milk to a boil. Allow to boil for about 2½ minutes, stirring regularly and then remove from heat. Add the peanut butter and vanilla and stir until smooth. Pour the mixture into the pan and allow to cool until set. Slice into 1-inch squares.

SUPER EASY PEANUT BUTTER FUDGE

Steps:

• 1. Butter an 8 x 8" baking dish or any dish of similar size. I used a pie plate for this photo. Have all ingredients measured out before starting since you'll be stirring constantly once you start.
• 2. In a saucepan over MEDIUM heat, bring the sugar and milk to a boil, stirring constantly. Once it's bubbling all over, boil for EXACTLY 2 1/2 minutes. (I set the timer on the microwave. Really.)
• 3. Remove from heat. Stir in the vanilla extract. Then stir in the peanut butter. Blend well, but quickly, until smooth.
• 4. Pour into buttered dish and smooth out. Cool before cutting into pieces.

PEANUT BUTTER FUDGE

Steps:

• Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

EASY PEANUT BUTTER FUDGE

Steps:

• Cool overnight: Let the fudge cool to room temperature in the pan, then chill in the fridge overnight.

EASY PEANUT BUTTER FUDGE

Steps:

• 1. Easiest Peanut Butter Fudge Put one bag of Reese's peanut butter chips (I believe it was 12 ounces) in a glass bowl, and spread them so that they are not all in the middle of the bowl and they will melt easier. Cook in microwave for 1 minute and a half. Get out and stir, then stir in one can of vanilla cake frosting, stir real good and put in microwave and cook for 1 minute and a half, get out and stir, then put in 9 x 9 grease plate or pan, let cool, cut and eat. I also used milk chocolate and cream cheese frosting very, very good.

EASY PEANUT BUTTER FUDGE

Steps:

• Prepare an 8"x8" square baking dish by lining it with parchment paper and set aside.
• Over medium heat, combine the peanut butter, butter, vanilla, and salt in a saucepan. Cook until it's smooth, stirring frequently.
• Remove from heat and with a spatula, stir in the powdered sugar.
• Spread the fudge evenly in the baking sheet and top with desired toppings. Drizzle with melted chocolate.*
• Refrigerate the fudge until it sets.

PEANUT BUTTER FUDGE

Steps:

• Put the condensed milk and chocolate into a large bowl.
• Microwave for 30 seconds at a time, stirring very well between each blast. This should only take 3 or 4 sessions of 30 seconds if you stir very well in between.
• Remove from the microwave and stir in the peanut butter. Beat until totally combined.
• Pour into a small dish lined with baking paper. Flatten down and sprinkle the peanuts on top, pressing in slightly.
• Refridgerate over night and the following day, cut into small pieces.

EASY PEANUT BUTTER FUDGE

Steps:

• Line a 8x8 inch square pan with wax paper.
• Combine the confectioners' sugar, peanut butter, cocoa, milk and vanilla together and mix until smooth. Chill until firm then cut into squares.

EASY PEANUT BUTTER FUDGE

Steps:

• Line an 8-in. square pan with foil; grease with butter., In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat., Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly., Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.

PEANUT BUTTER FUDGE

Steps:

• Prepare the pan. Prepare a 9 x 9-inch pan lined with wax paper.
• Combine the peanut butter with some condensed milk. In a small bowl, mix peanut butter with about 3 tbsp. sweetened condensed milk, stirring until smooth. Add additional sweetened condensed milk if needed to thin. Set aside.
• Blend the chocolate. Add chocolate to a medium-sized microwave-safe bowl. Add the remaining sweetened condensed milk and vanilla.
• ⭐️Heat. Microwave for 90 seconds then stir. Continue heating in 30-second increments until smooth. Do not overheat. Pour chocolate mixture into wax paper-lined 9x9 inch pan, and spread until even.
• Spread. Scoop peanut butter mixture onto of chocolate mixture. Using a spoon, carefully spread across the top of the chocolate. Let cool.
• Serve. To remove fudge, lift wax paper from pan and slice.

EASIEST PEANUT BUTTER FUDGE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

PEANUT BUTTER FUDGE

Steps:

• Spray an 8X8 baking pan with cooking spray, then line the bottom with waxed paper or parchment paper.
• Place the white chocolate chips and peanut butter in a large mixing bowl (microwave safe bowl).
• Heat in the microwave in 30-second intervals, stirring after each interval, until the white chocolate chips and peanut butter are melted, fully combined and smooth. Then stir in the sweetened condensed milk until fully combined.
• Pour the mixture into the prepared 8X8 baking dish. Refrigerate until the fudge is set (approximately 2-3 hours).
• Once the fudge is fully set, cut into pieces and serve!

EASY PEANUT BUTTER FUDGE RECIPE

Steps:

• Butter an 8-inch square baking pan then line with a piece of parchment paper with the 2 sides overhanging for easy removal.
• Put butter and peanut butter in a large bowl and microwave until both are melted and liquid, about 3 minutes. Whisk until thoroughly combined.
• Stir in the vanilla and salt, if using.
• Add the powdered sugar and stir until no white streaks remain.
• Press the fudge into the prepared pan and smooth with a spatula. If you'd like a swirly pattern on top, press the edge of a spoon around the surface.
• Let cool to room temperature then cover and refrigerate for 4 hours until set and firm.
• Cut into squares.
• Store in an airtight container at room temperature for a week, or 2-3 weeks in the refrigerator.

PEANUT BUTTER FUDGE (MICROWAVE)

Steps:

• Using the bottom of the 8x8 baking dish as a template, cut out a piece of parchment paper and set aside. (This piece will be used to help smooth the peanut butter fudge, and will stay in place and protect the top of the fudge while it is chilling in the refrigerator.)
• Measure out enough parchment paper to hang over the sides of the pan. You will use the overhanging edges to lift the fudge out of the pan.
• Pour the tablespoon of water in the bottom of the 8x8 pan, before lining the pan with the parchment paper. The water keeps the paper in place while you are spreading the fudge.
• Line the 8x8 prepared pan with the parchment paper.
• In a medium-size microwave-safe bowl, add the unsalted butter and the creamy peanut butter. Heat for 60 seconds. Carefully remove the bowl from the microwave and stir.
• Add the 2 teaspoons of vanilla extract and stir until the vanilla is incorporated.
• Slowly add the powdered sugar, 1 cup at a time, stirring with a large spoon in between adding the powdered sugar. The peanut butter mixture will become stiffer to stir, continue stirring until the powdered sugar is completely combined and no white streaks or lumps are visible.
• Pour the fudge mixture into the prepared 8x8 baking dish. Using a spatula to help evenly distribute the fudge in the pan.
• Place the pre-measured piece of parchment paper on top of the fudge. Use this to help smooth the top of the fudge. Leave this piece of parchment paper in place, and put the fudge in the refrigerator to chill for 2 hours.
• At the end of the 2 hours, remove the fudge from the refrigerator. Remove the top piece of parchment. Using a sharp kitchen knife, pre-score the size and number of the serving pieces of fudge, but do not cut the fudge until you remove it from the pan.
• Using the over-hang pieces of paper, lift out the fudge, and place it on a cutting board.
• Warm a large sharp knife under hot water. Dry the knife and using the pre-measured score marks, slice the pieces of fudge.
• Once the pieces are cut, place 2-3 red and green M&M's on the top of the fudge for decoration.
• Store the fudge in an airtight container. If the fudge is stored at room temperature, it will keep 3-4 days. In the refrigerator, it will keep for 1 week. Freeze fudge for up to 3 months.