Easy Chocolate Peanut Butter Fudge Recipes

EASY CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Line an 8x8 pan with foil.
• Combine sweetened condensed milk & chocolate chips in a large bowl. Microwave 1-2 minutes, stirring occasionally. Add in peanut butter stir until smooth.
• Top with desired toppings and refrigerate 1 hour.
• Lift out foil and cut into squares.

EASY PEANUT BUTTER FUDGE

Steps:

• Line a 8x8 inch square pan with wax paper.
• Combine the confectioners' sugar, peanut butter, cocoa, milk and vanilla together and mix until smooth. Chill until firm then cut into squares.

3-INGREDIENT CHOCOLATE AND PEANUT BUTTER FUDGE RECIPE BY TASTY

Steps:

• In a medium bowl, combine chocolate chips and condensed milk.
• Microwave for 1 minute and mix together until smooth.
• Lay a piece of parchment paper over a 9x9-inch (23x23-cm) baking dish.
• Transfer chocolate mix to baking dish, spread evenly.
• Refrigerate for 10 minutes.
• Spread peanut butter evenly over the top of the cooled fudge.
• Refrigerate for 2 additional hours.
• Carefully cut into squares
• Enjoy!

EASIEST CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Mix sugar, cocoa and milk in a saucepan. Bring to a rapid boil and boil for exactly one minute. Pour over peanut butter and vanilla and nuts in a bowl and beat until thick -- this only takes about a minute. Immediately pour onto a buttered platter and allow to cool. Cut into squares.
• Tip: Have your peanut butter and vanilla already in a bowl before boiling the mixture as you need to pour it over the peanut butter immediately.

EASY CHOCOLATE PEANUT BUTTER FUDGE (REFINED SUGAR FREE + VEGAN)

Steps:

• Line a 9×5″ loaf pan with parchment paper, or alternatively line a mini muffin tin with muffin liners. Lightly grease with coconut oil.
• Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds to a minute. Whisk in the nut butter, maple syrup, cocoa powder, and salt if using, into the melted coconut oil until completely smooth.
• Pour mixture into the prepared pan or liners.
• For the peanut butter swirl, melt together the peanut butter and coconut oil in a small saucepan or in the microwave until combined. Drizzle over the chocolate and use a toothpick or knife to swirl it in.
• Place in the refrigerator and chill until firm, about 2 hours.
• Let soften at room temperature for about 10 minutes before cutting into squares with a sharp knife. Store in the refrigerator.

EASY CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Fill a 2-quart saucepan with two inches of water and bring to a boil.
• Meanwhile, lightly butter an 8x8-inch cake pan and line it with parchment paper.
• Measure out all the ingredients. The fudge sets quickly, so you won't have time to get out the ingredients later.
• Pour the chocolate chips into a shallow heatproof bowl. Once the water has boiled, turn the heat down to low and set the bowl on top of the saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until it's fully melted.
• Remove from the heat and pour in the sweetened condensed milk, peanut butter, and vanilla extract. Stir until evenly mixed, then immediately pack the fudge into the prepared pan. If desired, sprinkle the margarita salt on top.
• Chill in the fridge until set, about 1 hour. Lift the fudge out of the pan and cut into slices.

CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Butter one 9x9 inch pan.
• Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
• Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

EASY CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Line with parchment paper or grease two 8" square pans or a 9 x 13" pan.
• Combine peanut butter and marshmallow cream in a large bowl - at least 6 quart or larger. Helps to microwave the jars for a little while before trying to mix together.
• In a 5 quart pan combine butter, milk and sugar. Heat on medium high, stirring constantly. Once this mixture has melted add chocolate chips. Stir constantly until mixture reaches a rolling boil.
• Turn heat down to medium-low and time for 6 minutes, stirring constantly.
• Pour hot mixture into bowl with marshmallow cream and peanut butter. Work quickly to stir vigorously until combined.
• Pour mixture into prepared pans. Store in a cool place until set.