Layered Chocolate Peanut Butter Fudge Food

PEANUT BUTTER CHOCOLATE FUDGE

Steps:

• Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter., For chocolate layer, in a large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme and vanilla until blended. Stir in chocolate chips until melted. Immediately spread into prepared pan., For peanut butter layer, in another large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until blended. Immediately spread over chocolate layer. If desired, sprinkle with peanuts. Refrigerate 3 hours or until firm, covering when cooled., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

QUICK CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Brush a 8-by-8-inch baking dish with butter, and line with parchment paper, leaving a 2-inch overhang on long sides. Brush parchment with butter.
• Heat 1/2 cup condensed milk, 4 tablespoons butter, brown sugar, and a pinch of salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 4 minutes. Remove from heat. Mix in peanut butter and 1 1/2 cup confectioners' sugar. Press peanut butter mixture into the bottom of prepared baking dish, smoothing top with an offset spatula.
• Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 3 minutes. Remove from heat, stir in remaining 3/4 cup condensed milk and a pinch of salt, until melted and combined. Mix in remaining 3/4 cup confectioners' sugar. Spread chocolate mixture over peanut butter layer, smoothing top with an offset spatula. Refrigerate until firm, about 2 hours.
• Remove fudge from pan using parchment to lift, and transfer to a cutting board. Peel off parchment. Using a warm knife, cut crosswise into eight 1-inch-wide strips; cut each strip into 8 pieces.

CHOCOLATE PEANUT BUTTER FUDGE

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.

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.

TIGER BUTTER FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a heavy saucepan, melt white chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Pour into prepared pan., In another heavy saucepan, melt milk chocolate chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Drizzle over vanilla layer. Swirl with a knife. Refrigerate for 30 minutes or until firm. Using the foil, lift fudge out of pan. Gently peel off the foil; cut into 1-in. squares.

DOUBLE DECKER CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Line an 8 inch square pan with foil, extending the foil over edges of pan.
• Place peanut butter chips and 2/3 cup sweetened condensed milk in a small microwavable bowl.
• Microwave on HIGH 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred.
• Stir in 1/2 tsp.
• vanilla; spread evenly into prepared pan.
• Place remaining sweetened condensed milk and chocolate chips in another small microwavable bowl; repeat above microwave procedure.
• Stir in remaining 1/2 tsp.
• vanilla; spread evenly over peanut butter layer.
• cover; refrigerate until firm.
• Remove from pan; place on cutting board.
• Peel off foil.
• Cut into squares.
• Store tightly covered, in refrigerator.

TWO LAYER FUDGE

Steps:

• Line rectangular pan 13X92 inches, with aluminum foil.
• In medium mixing bowl place 1 cup peanut butter chips; set aside.
• In a second medium mixing bowl blend melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips.
• In a heavy 4 quart saucepan combine sugar, marshmallow creme, evaporated milk and butter. Cook stirring constantly over medium heat until mixture comes to a rolling boil; boil and stir for five minutes.
• Remove from heat. Immediately add half of hot mixture to the bowel with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
• Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer.
• Cool until set. Remove foil and cut into squares.

LAYERED CHOCOLATE-PEANUT BUTTER FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and milk in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Stir in nuts. Pour into prepared pan; spread to evenly cover bottom of pan.
• Microwave white chocolate in separate microwaveable bowl 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until completely melted. Add peanut butter; stir until melted. Spread over semi-sweet chocolate layer in pan.
• Refrigerate 2 hours or until firm. Use foil handles to remove fudge from pan before cutting into pieces.