Chocolate Peanut Butter Fudge |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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This is a delicious fudge recipe that I found in 2005 in a Woman's Day magazine. Its a layered candy and starts with a brownie mix. These make a lovely gift for the holidays and will hold their own in a holiday gift basket. Read more . You can make them now and freeze them for when you need them! Happy Holidays, All! Ingredients:
1 box (18 oz) triple chocolate decadence brownies mix |
1⁄2 cup peanut butter chips |
1⁄2 cup dry roasted peanuts, chopped |
peanut butter filling |
3⁄4 cup creamy peanut butter |
1 cup marshmallow cream (such as marshmallow fluff or creme) |
3⁄4 stick (6 tbsp) unsalted butter, softened |
3⁄4 cup confectioners’ sugar |
chocolate glaze |
6 oz bittersweet baking chocolate, coarsely chopped |
5 tbsp unsalted butter |
1 tbsp light corn syrup |
this makes 36 small bars. |
Directions:
1. Heat oven to 350°F. Line a 9-in. square pan with foil, letting foil extend above pan on opposite sides.
2. Coat foil with nonstick spray..
3. Prepare brownie mix as package directs for fudgy brownies.
4. Stir in peanut butter chips and peanuts.
5. Spread evenly in prepared pan..
6. Bake 30 minutes, or until a wooden pick inserted in center comes out with moist crumbs attached.
7. Cool completely in pan on a wire rack. .
8. Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended.
9. Reduce speed to low, add confectioners’ sugar and beat until blended. Spread evenly over brownie.
10. Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth.
11. Cool slightly; stir in corn syrup. Spread evenly over Filling. Refrigerate 1 hour until Filling is firm and Glaze sets.
12. Lift foil by ends onto a cutting board. Cut in 6 rows lengthwise and 6 crosswise
13. Planning Tip: Refrigerate in a rigid container with wax paper between layers up to 2 weeks or freeze up to 3 months.
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