Peanutty Chocolate Fudge Food

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.

DREAMY CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine pumpkin with brownie mix and stir until smooth. Add chocolate syrup and stir until blended. The batter will be very thick, but don't add anything else!
• Spray a square baking pan (9-inch by 9-inch works best) with nonstick spray. Spread the batter into the pan.
• Then spoon peanut butter on top and use a knife to swirl it around.
• Bake in the oven for 35 minutes. The batter will remain very thick and fudgy and it should look undercooked.
• Allow the fudge to cool, then cover the pan with foil and refrigerate for at least 2 hours. Cut into 36 squares. Then get ready for a fudge frenzy!

CHOCOLATE-PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter.
• Combine 3/4 cup condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Combine the remaining condensed milk, the peanut butter chips and a pinch of salt in a separate saucepan. Put both pans over low heat and cook, stirring occasionally, until the chips are melted and smooth.
• Spoon the chocolate mixture into the prepared pan, leaving spaces between the spoonfuls. Spoon the peanut butter mixture into the gaps. Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container.

CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• LINE an 8-inch square pan with aluminum foil, extending foil over edges of pan. Spray lightly with no-stick cooking spray.
• PLACE peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on HIGH 1 to 2 minutes, stirring occasionally until melted.
• STIR in almond extract and sweetened condensed milk until blended. Pour into prepared pan; chill 1 hour or until firm. Remove fudge from pan by lifting foil; remove foil. Cut into 48 pieces.
• VARIATION
• CHOCOLATE RAISIN PEANUT BUTTER FUDGE: Prepare recipe as above stirring in 1/2 cup raisins with the almond extract.
• Tip:Cooking time is based on a 1,000-watt microwave oven.

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.

PEANUT BUTTER CHOCOLATE 3-INGREDIENT FUDGE RECIPE BY TASTY

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted pour into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Chill for 10 minutes.
• Add peanut butter and spread evenly.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized piece.
• Enjoy!

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.

PEANUT BUTTER AND CHOCOLATE FUDGE

Steps:

• Line an 8- or 9-inch square baking pan with parchment paper, leaving 2 to 3 inches overhang on the sides.
• Combine milk chocolate chips, semisweet chocolate chips, condensed milk, and salt in a large microwave-safe bowl. Microwave on high until mostly melted, about 2 minutes. Stir with a soft spatula until creamy. Mix in peanut butter and microwave for 1 minute. Add vanilla extract and stir until smooth. Transfer to the prepared baking pan and smooth top with a spatula.
• Combine peanut butter chips and milk in a small microwave-safe bowl. Microwave on high for 1 minute. Stir, and continue to microwave in 30 second increments, stirring in between, until mixture is smooth. Pour on top of the fudge mixture and smooth top with a spatula. Place in the refrigerator until firm, about 2 hours.

CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Stir sugar and cocoa powder together in large saucepan. Stir in milk. Heat at medium-high heat until boiling, then lower heat and let low boil continue. Stir occasionally.
• Have ready a greased pie plate or similar dish. Start checking temperature with a candy thermometer when bubbles get small and glossy. (Total cooking time will be 20 minutes or less depending on amount of milk.)
• Remove from heat when mixture reaches 235 F degrees or "soft ball" stage. Set pan in cold water to cool. Add vanilla extract.
• Let cool slightly and add peanut butter. Remove from cold water and stir quickly to mix in peanut butter. Pour fudge into pie plate. Let cool and cut into pieces.

PEANUTTY CHOCOLATE FUDGE

Steps:

• Line 8x8 pan with foil.
• Combine sugar, milk, butter, and salt in med heavy saucepan.
• Bring to a full boil over med heat, stirring constantly.
• Boil, stirring constantly for 4 minutes.
• Remove from heat.
• Stir in marshmallows, chips, peanuts and vanilla.
• Stir hard for 1 minutes.
• Pour into pan.
• Chill for 2 hours.

PEANUTTY CHOCOLATE FUDGE

Steps:

• Line 12-x9-inch (3 L) baking dish with waxed paper; lightly butter paper. Set aside.
• In large saucepan, stir together sugar, evaporated milk and butter over medium heat until at full boil; boil for 5 minutes, stirring constantly.
• Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla until melted and blended.
• Turn in to prepared pan.
• Scatter small dollops of peanut butter over top. Using the tip of sharp knife, swirl peanut butter into fudge.
• Chill until set. Cut into 1 1/2 inch (4 cm) squares.
• Fudge can be frozen in sealed container for up to 1 month.

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.

NUTTY CHOCOLATE FUDGE

Steps:

• Line a 9-in. square pan with foil and coat foil with cooking spray; set aside. , In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator.

CHOCOLATY PEANUTTY PIE

Steps:

• Mix together graham cracker crumbs, chopped peanuts, and melted butter or margarine. Press into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Cool.
• Mix together cream cheese, peanut butter, and confectioners' sugar until creamy. Fold in half of the nondairy whipped topping.
• In another bowl, combine pudding mixes with the skim milk.
• Spread the peanut butter mixture over the cooled crust. Spoon pudding over peanut butter layer, and spread remainder of the cool whip over pudding. Sprinkle with cocktail peanuts, and grated chocolate. Refrigerate overnight.

THE WORLD'S BEST CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Put sugar in a frying pan.
• Add cocoa powder.
• Add milk.
• Stir and cook till the mixture is smooth and you get a two thread consistency -- This takes a long time, it took me nearly 25 minutes on low - medium flame, so one has to be patient and wait to get the two thread consistency
• Add peanut butter, essence and salt.
• DO NOT MIX.
• Remove from heat.
• Allow the mixture to come down to room temperature (about 15 minutes).
• Grease a square or rectangular tray with butter.
• Add walnuts to the prepared mixture.
• Mix well.
• Pour into the greased tray.
• Freeze for 1-1 1/2 hours to allow the mixture to set.
• Once set, remove from freezer -- you can keep this in your refrigerator after having kept it for 1.5 hours in the freezer to set, until it's time to serve this delicious fudge.
• Cut into long pieces.
• Serve immediately or pack each piece with a transparent gift paper (store in refrigerator).
• Then, fold edges like a paper fan.
• Attach (and seal to secure) each side of the paper with a ribbon- use red ribbon for one side and green ribbon for the other.
• Likewise, repeat for all the fudge pieces.
• Pack into your goodie basket and enjoy!
• Merry Christmas!

GRANDMOTHER'S CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Combine first 5 ingredients, boil until soft ball stage.
• Remove from heat, then add butter and peanut butter.
• Stir around a few times and let cool slightly.
• Then add vanilla.
• Beat it and pour out onto buttered dish, or parchment covered dish. (Grandmother always used an oval meat serving dish, I tend to use a small rectangular pan. This makes for evenly sized pieces.)
• Cool, and cut into squares.

AUNT BETTY'S CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Cook milk, brown sugar, white sugar and chocolate over low heat, until mixture forms a ball in a glass of cold water. (239 degrees F. using a candy thermometer).
• Take off stove and add marshmallow, margarine, vanilla, nuts and peanut butter.
• Beat mixture together until thick.
• Put in 9x13" pan, and refrigerate.
• Store in air tight container. I like to keep it refrigerated.
• Note: Cooking time is approximate.