CHOCOLATE PEANUT BUTTER SWIRL FUDGE
Creamy, smooth batches of chocolate and peanut butter fudge are swirled together to make an unforgettable holiday treat.
Provided by Mary Younkin
Categories Dessert
Time 10m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 170 kcal, Carbohydrate 16 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 16 mg, Sodium 78 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER SWIRL FUDGE
An easy chocolate fudge is swirled with peanut butter fudge to make this beautiful and delicious candy. Great for gift giving or party trays.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 3h15m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 16.3 g, Cholesterol 8.4 mg, Fat 8.9 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 96.1 mg, Sugar 14.7 g
CHOCOLATE PEANUT BUTTER SWIRL FUDGE
Easy chocolate peanut butter freezer fudge! The beautiful swirled pattern on top makes this healthier, naturally sweetened fudge look amazing. Keep in mind that this fudge needs to stay cold to retain its shape, so serve it right from the freezer. Since the recipe uses coconut oil instead of butter, it's vegan as well as gluten free and paleo friendly. Recipe yields one 9x5-inch pan of fudge. I sliced mine into 1" square shapes (yielding about 32 pieces), since a little piece of this fudge goes a long way!
Provided by Cookie and Kate
Categories Dessert
Time 10m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 piece of fudge, Calories 106 calories, Sugar 3.1 g, Sodium 93.4 mg, Fat 8.9 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 5.2 g, Fiber 0.8 g, Protein 2.8 g, Cholesterol 0 mg
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.
PEANUT BUTTER & FUDGE SWIRL PIE
Make and share this Peanut Butter & Fudge Swirl Pie recipe from Food.com.
Provided by blazeko
Categories Pie
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- BEAT cream cheese, sugar and peanut butter in large bowl with electric mixer on medium speed until well blended.
- Gently stir in whipped topping until well blended.
- SPOON into crust; drizzle with fudge topping.
- Swirl knife through cream cheese mixture several times for marble effect.
- REFRIGERATE 4 hours or until firm. Store leftover pie in refrigerator.
Nutrition Facts : Calories 331.5, Fat 25.9, SaturatedFat 14.3, Cholesterol 72.5, Sodium 165.2, Carbohydrate 21.6, Fiber 0.8, Sugar 16.5, Protein 5.2
EASIEST PEANUT BUTTER FUDGE EVER!
Have creamy, delicious peanut butter fudge in under 10 minutes with this no-fail recipe! *WARNING* You MUST use exactly the measurements specified below, or this fudge will not set correctly.
Provided by Wildflower5656
Categories Candy
Time 2h10m
Yield 20 serving(s)
Number Of Ingredients 4
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!
SWIRLED PEANUT BUTTER FUDGE BROWNIES
I got this recipe several years ago from an ad for peanut butter. The brownies are moist and chewy with lots of peanut butter and chocolate flavor. This makes a lot. You could do half in a 9x13 pan.
Provided by kansbaker
Categories Bar Cookie
Time 45m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Grease a 11 x 17 inch sheet cake pan.
- In large sauce pan, melt butter; add peanut butter, stir until peanut butter is melted.
- Stir in sugar and vanilla, remove from heat.
- Lightly beat eggs in a bowl and add to mixture in pan, if it is cool enough.
- In seperate bowl whisk together flour, baking powder and salt.
- Add flour to batter in pan and beat well with spoon.
- Remove 3 1/2 cups of batter to another bowl and stir into it the 1/2 cup cocoa.
- Spread chocolate batter into cake pan.
- Spread the peanut butter batter over top and swirl with the back of a small spoon.
- Bake 30 minutes or until just done.
- Cool in pan then cut into small squares as they are rich.
Nutrition Facts : Calories 193.8, Fat 10.8, SaturatedFat 4.8, Cholesterol 50.5, Sodium 121.7, Carbohydrate 21.8, Fiber 1, Sugar 15.5, Protein 4
PEANUT BUTTER-FUDGE SWIRL PIE
Blend peanut butter & hot fudge into chocolate cookie pie crust for Peanut Butter-Fudge Swirl Pie. A taste of Peanut Butter-Fudge Swirl Pie is worth a thousand words.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Whisk in COOL WHIP.
- Spoon into crust. Drizzle with fudge topping; swirl gently with knife.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
PEANUT BUTTER FUDGE SWIRL CHIFFON PIE
Now this is a wonderful peanut butter pie! It is an adaption that I have created from two pie recipes. The pretzel crumb pie shell adds another dimension to this pie. I like to prepare the pretzel crumb pie shell, bake and cool it prior to making the filling. That could be done in the morning and the filling mid-afternoon. I'm posting it here because I want to be sure I don't lose this precious recipe. The chill time isn't included in prep time.
Provided by Debaylady
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Pie:.
- In a medium saucepan combine gelatin, 1/4 cup sugar, and salt.
- Gradually add milk and beaten egg yolk; mix well. Cook over medium heat, stirring constantly until mixture comes to a boil.
- Reduce heat and cook 5 minutes, stirring constantly.
- Add peaut butter and stir until blended.
- Spoon into large bowl and chill in refrigerator until mixture mounds just a bit when dropped from a spoon.
- Beat egg whites until foamy. Gradually add 1/4 cup sugar and continue to beat until stiff and glossy.
- Fold into peanut butter mixture and then gently fold in whipped cream.
- Spoon into baked and cooled Pretzel Crumb Pie shell.
- Drizzle 1/4 cup chocolate fudge topping. Swirl with a knife several times for marble effect.
- Chill 3 hours or until set.
- Pretzel Crumb Pie Shell:.
- Combine pretzel crumbs, sugar, and melted butter, mixing well.
- Press evenly in bottom and sides of 9-inch pie plate.
- Bake in 350 degree oven for 8 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 703.5, Fat 42.1, SaturatedFat 20.7, Cholesterol 161.3, Sodium 743.2, Carbohydrate 60.9, Fiber 2.5, Sugar 30.1, Protein 25.3
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