Peanut Butter Chocolate Fudge

Enjoying life one bite at a time

Peanut Butter Chocolate Fudge

23 October 2009 2 Comments

Although this is really a dessert, I grouped it in with the appetizer series, because Abby served these at her party last week. The idea was to provide lots of finger food goodies, and these fit the bill. If you haven’t already, be sure to visit this post to get all the recipes.

I’ve made this fudge several times over the past few years. It is truly a rich, decadent dessert, and is sure to satisfy even the biggest craving for sweets. The consistency is very different from your typical store bought fudge. This is far more creamy and does not easily harden. In fact, at room temperature, it can actually get too soft, so I keep it refrigerated (or frozen) until right before serving. This past week, Abby and I have enjoyed keeping a few pieces in the fridge for a quick sweet treat. You can use creamy or crunchy peanut butter. I have used both in the past, but using creamy helps it maintain that smooth, soft texture that will melt-in-your-mouth.

Peanut Butter Chocolate Fudge

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INGREDIENTS

2 sticks butter, divided
4 1/2 cups powdered sugar, divided
3/4 cup brown sugar, divided
4 cups peanut butter (I used creamy)
1 1/2 Tbsp. cocoa powder
3 Tbsp. milk
1/2 tsp. vanilla extract

METHOD

1. Cream together 12 Tbsp. melted butter, 3 cups powdered sugar, brown sugar, and peanut butter. Pat mixture into the bottom of an ungreased jelly roll pan (a 9×13 will work as well). You might want to line the pan with wax paper first, for easy removal later.

2. Heat remaining butter, cocoa, and milk until boiling. Remove from heat, and add remaining powdered sugar and vanilla. Mix until incorporated, and spread over peanut butter fudge.

You will need to refrigerate (or freeze) this prior to cutting, and I have found it best to even keep it refrigerated until just before serving. It becomes a little too soft at room temperature (and makes that transition very quickly). In my opinion, the way to get the best results is to put it in the freezer for an hour or so, cut into small bite sized pieces, and the put the pieces in a container in the refrigerator until just before serving.