EASY CHOCOLATE PEANUT BUTTER FUDGE
An incredibly delicious treat that comes together in a flash!
Provided by Holly Nilsson
Categories Dessert
Time 5m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 265 kcal, Carbohydrate 16 g, Protein 7 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 1 mg, Sodium 113 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
CHOCOLATE-PEANUT BUTTER FUDGE
Provided by Food Network Kitchen
Time 1h5m
Yield 64 pieces
Number Of Ingredients 5
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
This is such an easy and fun recipe to make.
Provided by Jean
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Yield 32
Number Of Ingredients 6
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.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 20.7 g, Cholesterol 3.2 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 33.4 mg, Sugar 19.9 g
CHOCOLATE PEANUT BUTTER FUDGE SUNDAE
I've saved this to last, and for good reason: it is the ultimate ice cream sundae. Obviously, if you're not a peanut-eater, it won't be for you, but for everyone else it is the stuff of dreams. Last time I made this sauce, I nearly had to make another batch, I'd eaten so much before even getting the ice creams out of the freezer. Talking of which, obviously you should choose whichever flavors of ice cream you want. Even if you are reduced to just plain old, same old vanilla, you have a party right here. I made a jar of this for a friend to take home for her supper recently. As soon as she'd had it she sent a text saying "Bottle that sauce, make millions". Well maybe, but until then, here's the recipe:
Provided by Nigella Lawson : Food Network
Categories dessert
Time 10m
Yield 4 servings for very lucky people
Number Of Ingredients 8
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.
SWEET AND SALTY FUDGE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 9 to 16 squares
Number Of Ingredients 6
Steps:
- Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
- In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
- Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.
3 INGREDIENT OLD FASHIONED POTATO CANDY (NO BAKE)
Easy 3 ingredient, no-bake, old fashioned potato candy is such a surprisingly delicious and addictive treat that's perfect for peanut butter lovers and gift-giving alike!
Provided by Tiffany
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Place potato in a smal pot, cover with water, and boil until very tender. Drain and transfer to a large bowl. Mash (or use a hand mixer) until smooth and lump-free.
- Add 4 cups powdered sugar and mix until blended (will be a sticky mess and this point). If opting to use vanilla, mix in now. Mix in more powdered sugar, 1 cup at a time, until mixture is very thick (slightly thicker than cookie dough).
- Lay down a large sheet of wax paper and sprinkle generously with powdered sugar. Transfer candy mixture to the wax paper and sprinkle the top with more powdered sugar. Roll out to 1/4 inch thick rectangle.
- Spread peanut butter evenly over candy. Roll tightly (long side toward long side), then wrap in the wax paper. Cut in half crosswise and put the two halves inside a large resealable bag. Seal the bag and chill for at least 30 minutes until firm, or until about 30 minutes before ready to serve.
- Unwrap candy and slice into 1-inch thick slices and serve or store in airtight container, chilled, up to 2 weeks.
Nutrition Facts : Calories 166 kcal, Carbohydrate 33 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER POTATO FUDGE
Make and share this Chocolate Peanut Butter Potato Fudge recipe from Food.com.
Provided by Ceezie
Categories Candy
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a 2 1/2 quart microwave safe bowl, cook chocolate pieces, uncovered, on high for 1 1/2-2 minutes or until pieces are melted and smooth, stirring half way through the cooking time.
- Stir in potatoes, peanut butter and vanilla. Add powdered sugar and stir till well blended. With the back of a spoon, press the mixture into a greased 8x8x2-inch pan. Cover and chill. When firm cut into squares.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love