Microwave Peanut Butter Chocolate Swirl Fudge Food

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!

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.

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 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.

EASY CHOCOLATE PEANUT BUTTER FUDGE

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.

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.

PEANUT BUTTER SWIRLED CHOCOLATE BARK

Steps:

• Line an 11x15-inch (28x38-cm) baking sheet with parchment paper. In separate bowls, using a microwave or a double boiler, melt bittersweet and white chocolate over low heat. Whisk peanut butter into warm white chocolate, then spread over parchment into a rectangle measuring about 10x13 inches (25x33 cm). It doesn't need to be perfect as bark will be broken. Drop bittersweet chocolate by large spoonfuls over the just-spread white chocolate mixture. Swirl gently using the tip of a knife. Sprinkle with peanuts and one of the below flavour variations, if desired. Refrigerate about 1 hour until set. Break into large pieces. Variations: Add ⅓ cup (75 mL) of any of the variations below. Sprinkle over bark along with ¼ cup (60 mL) coarsely chopped peanuts. • Tropical: Sweetened shredded coconut, diced dried mango and candied ginger • Dried cherry and orange: Coarsely chopped dried cherries and grated orange peel • Kitchen sink: Pepitas, coarsely chopped pretzels, dried cranberries and cocoa nibs • Toffee PB blast: ¼ cup (60 mL) barely chopped mini peanut butter cups with 2 tbsp (30 mL) toffee bits

EASY PEANUT BUTTER FUDGE

Steps:

• In a microwave safe bowl combine the butter and peanut butter and cover with plastic wrap. Microwave in 30 second intervals until smooth and combined.
• Add the vanilla to the peanut butter mixture and stir.
• Add the powdered sugar to a large bowl. Pour in the peanut Stir together until everything is combined and is a creamy texture.
• Line an 8x8 square pan with aluminum foil or parchment paper with excess foil or paper hanging off the side. Spread the fudge into the prepared pan smoothing out the top with an offset spatula. Refrigerate 2 hours until completely cool and set.

SWIRLED FUDGE WITH SORGHUM

Steps:

• line an 8x8" pan with plastic wrap.
• in a 2 quart saucepan, stir corn syrup, sorghum and milk -- add chocolate -- stirring constantly, cook over medium -low heat until chocolate is melted.
• Remove from heat and stir in vanilla.
• add powdered sugar.
• with wooden spoon, beat until smooth.
• spread in pan.
• drop peanut butter by spoonfuls onto fudge.
• with knife swirl peanut butter through fudge to marbelize.
• chill 2 hours or until firm.
• invert onto cutting board, peel off plastic wrap and cut into squares.
• makes about 25 1 1/2" squares.
• MICROWAVE DIRECTIONS:.
• in a 3 quart microwave proof bowl, stir corn syrup, sorghum and milk.
• stir in chocolate -- microwave at high 100% stirring once, for 6 minutes.or until chocolate is completely melted and almost entire surface is bubbly.continue as above with dropping peanut butter -- rest is the same as cooked.