Stephens Chocolate Peanut Butter Marble Fudge Food

PEANUT BUTTER AND CHOCOLATE MARBLE FUDGE

Steps:

• In one small saucepan, heat half a can of sweetened condensed milk with semi-sweet chocolate and 1/4 teaspoons baking soda. Stir frequently until chocolate is melted. Stir in vanilla.
• In another small saucepan, heat remaining sweetened condensed milk with white chocolate, 1/4 teaspoons baking soda and peanut butter, stirring until melted.
• Pour dark chocolate mixture in parchment paper-lined 8-inch square pan. Pour peanut butter mixture on top and swirl with a spoon or knife. Cool. Chill 4 hours or until firm.
• Remove from pan and cut into 1-inch squares.

STEPHEN'S CHOCOLATE PEANUT BUTTER MARBLE FUDGE

Steps:

• Lightly spray an 8 x 8 pan with oil. Lining it with parchment paper also works well.
• In a medium saucepan, mix together chocolate chips, peanut butter chips and sweetened condensed milk. Heat at medium temperature until chips have melted and mixture is smooth.
• Remove from heat and add the vanilla.
• Spread in the prepared pan.
• While still warm, add dollops of the peanut butter, and swirl with a knife to create the marble effect.
• Chill for at least 3 hours or until firm before cutting.

PEANUT BUTTER AND CHOCOLATE FUDGE

Steps:

• Line an 8 x 8 x 2 inch pan with waxed paper. Make sure there is a bit of overlap so you can release the fudge from the pan later.
• Peanut Butter Fudge Layer:.
• Place butter and peanut butter in a 1 quart microwave safe bowl.
• Microwave for 2 minutes on high.
• Stir and microwave on high for 2 more minutes.
• Add pure vanilla extract and confectioners' sugar to peanut butter mixture and mix well with a wooden spoon.
• Press into the bottom of the lined pan.
• Place a second piece of waxed paper on the surface of the fudge and set aside.
• Chocolate Fudge Layer:.
• Sift confectioners' sugar, cocoa and salt into a 1 quart microwave safe bowl. (I use the same bowl with the peanut butter remnants wiped out).
• Mix in milk and pure vanilla extract.
• Place butter on top of the mixture.
• Microwave on high for 3 minutes.
• Beat with a wooden spoon until smooth.
• Remove the waxed paper from the Peanut Butter Fudge layer and discard.
• Pour Chocolate Fudge over the Peanut Butter Fudge layer.
• Chill uncovered until firm (about 1 hour).
• Remove the fudge from the pan by pulling up on the waxed paper.
• Place on a flat surface and cut into 36 pieces.
• Store in refrigerator in an airtight container.

PEANUT BUTTER & CHOCOLATE FUDGE

Steps:

• In a large saucepan, combine peanut butter and butter over medium heat until well blended.
• Remove from the heat, add cocoa and vanilla and stir well.
• Add powdered sugar and stir until well blended.
• Spread into a buttered 8 inch square pan.
• Freeze for approximately 1/2 hour.
• Cut into squares and enjoy.