Dreamy Chocolate Peanut Butter Fudge Recipes

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.

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.

PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
• Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
• When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
• Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.

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.

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 SUNDAE

Steps:

• Put all the sweetened condensed milk, chocolate chips, and peanut butter into a saucepan and put it on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready. When everything has melted add 3 to 4 tablespoons of boiling water to thin the sauce.
• Get out 4 sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by 1 of the chocolate and then another of vanilla.
• Pour over some chocolate peanut butter fudge sauce and sprinkle with salted peanuts.
• Stick a chocolate cigar cookie in each sundae glass, hand them round and wait for people to weep with gratitude.

DREAMY CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• 1. Preheat over to 350 degrees
• 2. Combine pumpkin with the brownie mix in a large bowl and stir until smooth (batter will be very thick, but don't add anything else.)
• 3. Spray a square baking pan (9" X 9" works best) with nonstick spray and pour in the mixture. Spoon peanut butter on top and use a knife to swirl it around the top of the batter. Bake in the oven for 35 minutes. (The batter will remain very thick and fudgy, and it should look undercooked.) Allow to cool.
• 4. Cover pan with foil and place in the fridge for at least 2 hours. Cut into 36 squares.