Best Chocolate Peanut Butter Maple Bacon Fudge Recipes

MAPLE-BACON WHITE CHOCOLATE FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. Heat bacon according to package directions. Crumble bacon and set aside., In a large microwave-safe bowl, combine baking chips, condensed milk, flavoring and remaining butter. Microwave on high 1 minute; stir until smooth. (If chips aren't completely melted, microwave in 10- to 20-second intervals until melted; stir until smooth.) Stir in bacon; pour into prepared pan. Refrigerate, covered, 2 hours or until firm. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares., To make ahead: Store fudge, layered between waxed paper, in an airtight container in the refrigerator. Serve at room temperature., Freeze option: Wrap fudge in waxed paper, then in foil. Place in freezer containers and freeze. To thaw, bring wrapped fudge to room temperature.

'NUFF SAID MAPLE BACON FUDGE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on paper towels; set aside.
• Stir milk and unsweetened chocolate in a large saucepan over low heat until chocolate melts and mixture is thoroughly combined, 2 to 3 minutes; stir in sugar all at once. Whisk mixture, trying to clean the sides of pan as much as possible.
• Bring the mixture to a boil and cook, stirring constantly, until a candy thermometer inserted into the middle of the fudge reads 236 to 238 degrees F (110 to 115 degrees C), or candy forms a soft ball when dripped into cold water. Remove from heat as soon as candy hits the correct temperature; stir in bacon.
• Place butter squares onto fudge mixture and pour vanilla extract over the top. Set aside with thermometer in the fudge; do not disturb pot until temperature has dropped to 110 to 115 degrees F (43 to 46 degrees C).
• While fudge is cooling, line an 8x8-inch baking dish with aluminum foil and coat with butter. When fudge has reached 110 to 115 degrees F, stir in butter and vanilla extract thoroughly into the fudge; pour fudge into prepared pan.
• Refrigerate fudge for 30 minutes, then score the fudge in desired piece sizes; return to refrigerator for 2 more hours. Cut into pieces to serve.

CHOCOLATE PEANUT BUTTER MAPLE BACON FUDGE

Steps:

• 1. COAT AN 8-INCH-SQUARE PAN WITH COOKING SPRAY. COOK BACON IN MICROWAVE UNTIL CRISP. CUT INTO SMALL PIECES.
• 2. COMBINE ALL INGREDIENTS EXCEPT BACON IN A MEDIUM SAUCEPAN OVER MEDIUM LOW HEAT. STIR CONTINUOUSLY UNTIL CHIPS AND BUTTER ARE MELTED, AND MIXTURE IS THICK AND SMOOTH. REMOVE FROM HEAT. STIR IN BACON.
• 3. POUR INTO PREPARED PAN. SPRINKLE WITH RESERVED CHOPPED BACON ON TOP AND LIGHTLY PRESS WITH YOUR FINGERTIPS. COVER WITH ALUMINUM FOIL AND CHILL INT THE REFRIGERATOR UNTIL FIRM, AT LEAST 4 HOURS, OR PREFERABLY OVERNIGHT.

SIMPLE AND AMAZING PEANUT BUTTER-CHOCOLATE FUDGE

Steps:

• Melt the chocolate chips with the peanut butter and maple syrup in a double boiler over medium heat, stirring continually until smooth. Pour into a dish lined with parchment paper; refrigerate 6 hours to overnight before cutting to serve.

PEANUT BUTTER MARBLED BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
• In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
• Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.

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.