Hersheys Chocolate Peanut Butter Fudge Food

CHOCOLATE AND PEANUT BUTTER FUDGE CHEESECAKE

Steps:

• Heat oven to 350°F.
• Combine wafer crumbs, powdered sugar, cocoa, and melted butter in medium bowl.
• Press onto bottom and up the sides of 9 inch springform or pie pan. Bake 8 minutes then cool.
• Beat together cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla, and salt; beat well until blended.
• Add two cups of cream cheese batter to bowl with melted chocolate and mix well. Add two cups of batter to melted peanut butter chips and mix well. Cool in fridge for 10 minutes.
• Spread chocolate batter over prepared crust. Gently and slowly pour the peanut butter mixture over the top of the chocolate. DO NOT STIR.
• Bake 50-55 minutes or until center is almost set. (Tip for less cracking: cook in a water bath).
• Cool completely, cover and refrigerate.
• IF USING SPRINGFORM PAN: Cool on wire rack 10 minutes before using knife to loosen crust from sides of pan. Cool completely then remove sides of pan.
• Stores for up to one week in refrigerator.

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.

GRANDMA HERSHEY'S PEANUT BUTTER FUDGE RECIPE - (4/5)

Steps:

• Line a 13x9x2 pan with foil and grease the foil with butter. Mix the peanut butter, marshmallow crème and vanilla together with a wooden spoon and set aside. Mix the remaining ingredients in a saucepan and bring to a boil; boil for 3 to 5 minutes. Add the heated mixture to the peanut mixture. Pour into the pan and refrigerate until set. Lift out of pan and remove foil. Cut into 1" squares. Store in the refrigerator. Yield about 4 1/2 pounds.

OLD FASHIONED PEANUT BUTTER CHOCOLATE FUDGE

Steps:

• Combine sugar, cocoa, milk, salt and vanilla in saucepan.
• Mix well, bring to boil over low heat.
• Let boil until definite ball forms in cold water.
• Remove from heat.
• Add butter and peanut butter.
• Stir well, pour into pan, cut in squares. Cool.

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:

• 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.

15 MINUTE NO BAKE CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Melt butter, let cool. Mix peanut butter, vanilla and butter by hand. Add cocoa, add 10x sugar, mix well by hand. Place in a square pan. In 15 minutes its ready! Cut into squares and enjoy~.