12oz package semisweet chocolate morsels 12oz jar crunchy peanut butter 14oz can sweetened condensed milk
Put chocolate chips and peanut butter into a microwave-safe dish. Microwave on high 1-2 minutes until chips have completely melted. Add sweetened condensed milk; stir until mixture is of a uniform consistency. Pour into a 8"x8" square pan lined with wax paper. Refrigerate until firm. Cut into 1" pieces. Yield:1 1/2 pounds or 16 servings
1 Package Peanut butter flavored chips (12-ounce) 1 Can Eagle Brand Sweetened Condensed Milk (14 oz) 1/4 Cup Butter or margarine 1/2 Cup Chopped peanuts, optional 1 Package Semi-sweet chocolate morsels (6-ounce)
In a large saucepan, melt peanut butter chips, 1 cup sweetened condensed milk and 2 tablespoons butter; stir occasionally. Remove from heat; stir in peanuts. Spread mixture into waxed paper-lined 8-inch square pan. In a small saucepan, melt chocolate morsels, remaining sweetened condensed milk and butter. Spread chocolate mixture on top of peanut butter mixture. Chill two hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Tightly cover any leftovers. Makes about 2 pounds
Nestle Quik Peanut Butter Fudge
2 cups sugar 1/3 cup corn syrup 1/2 cup milk (or 1/4 cup milk and 1/4 cup cream) 1 Tbs Nestle Quik 1/2 tsp salt 1 tsp vanilla extract 1 cup plus 1 Tbs peanut butter
Butter the bottom and sides of a 9-inch square baking pan. Combine the sugar, corn syrup, milk, Quik, and salt in a 3-quart saucepan over medium heat. Stir until the sugar dissolves and the mixture begins to bubble.When it comes to a full boil, insert a candy thermometer. Stir frequently, checking the temperature regularly. When the mixture reaches 234 degrees F (the soft ball stage), remove from heat. Watch carefully! Now quickly stir in the vanilla and peanut butter. When the peanut butter is thoroughly blended in, pour the fudge into the buttered pan and smooth the top. When cool, cut into squares.
Never Fail Peanut Butter Fudge
2 c. sugar 1 c. milk Pinch of salt 2 tbsp. butter 1 tsp. Vanilla 3/4 c. crunchy peanut butter or smooth peanut butter
Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until mixture forms a soft ball in cold water. Remove from heat. Add vanilla and peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan. Once it starts to set, it hardens fast.
PB and Chocolate Fudge
12 oz. chocolate chips 12 oz. peanut butter (I like chunky) 1 can sweetened condensed milk Non-stick spray (or butter)
Grease square pan, plate, or pie plate with non-stick spray (best) or butter. In mixing bowl, combine chocolate chips and peanut butter. Microwave 1 minute at a time, stirring in between, just until chips melt and mixture looks soupy. Quickly stir in milk (will begin to stiffen almost immediately) and transfer to prepared pan/plate. Allow to cool enough to cut and refrigerate in covered container.
MY FAVORITE PEANUT BUTTER FUDGE this makes one large jellyroll type cookie sheet FULL *************************************************** lightly buttter the jellyroll pan and set aside. put 6 cups of sugar 1 stick butter(1/2 cup) 1 1/3 cups evaporated milk in a heavy dutch oven type pan, stir while cooking over medium high heat, until it reaches 240° then stir in two 18 oz jars of peanut butter, two 7oz. jars of marshmellow creme and 1 teaspoon of vanilla. mix well then pour into the prepared jellyroll pan. let cool then cut. very easy and very good hardest part is standing there stirring it till it reaches the proper temperature. enjoy! brenda-ohio