Peanut Butter and Chocolate Fudge
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
36 pieces
ingredients
-
Peanut Butter Fudge Layer
- 1 cup butter
- 1 cup crunchy peanut butter
- 1 tablespoon pure vanilla extract
- 1 lb confectioners' sugar
-
Chocolate Fudge Layer
- 1 lb confectioners' sugar
- 2⁄3 cup cocoa
- 1⁄4 teaspoon salt
- 1⁄4 cup milk
- 2 teaspoons pure vanilla extract
- 1⁄2 cup butter
directions
- 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.
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Reviews
-
I made this recipe for Christmas cookie and candy baskets, and I was sorely disappointed. Very rich in taste and a wonderful idea, but without the candy temperature, I had a chocolately peanut butter soup. My Microwave is 1000 and cooks great. I would make this again, WITH the temperature being correct. We ate it with small spoons and gave out the "Crop Failure" in cupcake paper liners.