Friday, March 16, 2012

Double Decker Peanut Butter Fudge

This recipe takes a bit of time to make--mixing in two bowls, but let me tell you it is SO worth it! Peanut butter and chocolate together is always a winning combination!

Double Decker Peanut Butter Fudge

2 cups Reese’s peanut butter chips, divided
¼ cup butter, melted
½ cup cocoa
1 teaspoon vanilla
4 ½ cups sugar
1 7-ounce jar of marshmallow creme
1 12-ounce can of evaporated milk
¼ cup butter

Line a 13×9 pan with aluminum foil; set aside. Place 1 cup peanut butter chips in a medium bowl and set aside. In the second bowl, blend ¼ cup melted butter, cocoa and vanilla until smooth. Then add 1 cup peanut butter chips.

In a heavy 4-qt saucepan, combine the sugar, marshmallow creme, evaporated milk, and ¼ cup butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for five minutes. Remove from heat. Immediately add half of boiling mixture to the bowl with the peanut butter chips and then pour the remainder into the cocoa mixture. Stir to blend. If you have two people, it’s great to be able to stir both bowls at the same time. If not, beat the peanut butter mixture first until the chips are completely melted. Spread into the pan. Beat the cocoa mixture until the chips are melted and the mixture begins to cool and thicken. This takes just a few minutes. Spread evenly over top of peanut butter layer.

Cool completely and lift from the pan by the aluminum foil. Peel off the aluminum foil and cut into squares. Store in an airtight container. Makes 4 pounds of fudge.

1 comment:

  1. Wow! That sounds good. This is my first visit to your blog,so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary