Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Peanut Butter Fudge
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- Level: Easy
- Total: 8 hr 25 min (includes cooling time)
- Active: 25 min
- Yield: 16 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 417
- Total Fat
- 32 g
- Saturated Fat
- 9 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 20 g
- Protein
- 13 g
- Cholesterol
- 17 mg
- Sodium
- 77 mg
This fudge is a total triple threat -- thanks to peanut butter chips, crunchy peanut butter and chopped roasted salted peanuts. Using sweetened condensed milk, makes it quick and easy to achieve a thick, fudgy texture without cooking raw sugar; no candy thermometer required! Cut the fudge into small squares and share it with family and friends as a delicious edible gift.
- Level: Easy
- Total: 8 hr 25 min (includes cooling time)
- Active: 25 min
- Yield: 16 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 417
- Total Fat
- 32 g
- Saturated Fat
- 9 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 20 g
- Protein
- 13 g
- Cholesterol
- 17 mg
- Sodium
- 77 mg
Ingredients
Directions
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16m
Easy
CLASS
- 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.
