Peanut Butter Fudge Sauce Recipes

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PEANUT BUTTER FUDGE SAUCE



Peanut Butter Fudge Sauce image

I found this yummy recipe on the Web at southernfood.about.com. I used it in Kathleen Talbot's "Oreo Ice Cream Delight" #11911. WOW!! Just had to share it with the Zaar family!

Provided by Laudee

Categories     Sauces

Time 11m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup light corn syrup or 1 cup dark corn syrup
1 cup creamy peanut butter
1/2 cup heavy cream
1 cup semi-sweet chocolate chips

Steps:

  • In a 2 quart microwaveable bowl, combine corn syrup, peanut butter, and cream.
  • Microwave on HIGH for 1-1/2 minutes, until boiling.
  • Add chocolate chips and stir till melted.
  • Cool and store in fridge.
  • Warm up to serve over ice cream.

PEANUT BUTTER FUDGE



Peanut Butter Fudge image

For an easy, chewy treat, make a batch of Alton Brown's Peanut Butter Fudge recipe from Good Eats on Food Network; you need only four ingredients.

Provided by Alton Brown

Categories     dessert

Time 2h14m

Yield 64 (1-inch) pieces

Number Of Ingredients 4

8 ounces unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar

Steps:

  • Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

PEANUT BUTTER FUDGE



Peanut Butter Fudge image

This fudge is a total triple threat -- thanks to peanut butter chips, crunchy peanut butter and chopped roasted salted peanuts. Using sweetened condensed milk, makes it quick and easy to achieve a thick, fudgy texture without cooking raw sugar; no candy thermometer required! Cut the fudge into small squares and share it with family and friends as a delicious edible gift.

Provided by Food Network Kitchen

Categories     dessert

Time 8h25m

Yield 16 pieces

Number Of Ingredients 8

Nonstick cooking spray
One 14-ounce can sweetened condensed milk
2 1/2 cups peanut butter chips (from two 10-ounce bags)
4 tablespoons unsalted butter
1/4 teaspoon kosher salt
3 tablespoons crunchy peanut butter
3 tablespoons white chocolate chips
2 tablespoons chopped roasted salted peanuts

Steps:

  • Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
  • Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
  • When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
  • Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
  • Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.

PEANUT BUTTER FUDGE III



Peanut Butter Fudge III image

This fudge is creamy and really addictive!

Provided by Jennifer Hall

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Yield 36

Number Of Ingredients 7

1 (12 fluid ounce) can evaporated milk
½ cup butter
5 cups white sugar
1 pinch salt
1 (16 ounce) jar peanut butter
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract

Steps:

  • Grease a 9x13 inch pan.
  • In a large saucepan with a candy thermometer inserted, pour evaporated milk, butter or margarine, sugar, and salt. Bring to a boil and cook until candy thermometer reads 236 degrees F (115 degrees C). Remove from heat.
  • Stir in peanut butter, marshmallow creme, and vanilla extract Mix well and pour immediately into prepared pan. Allow to cool completely, then cut into pieces.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 35.6 g, Cholesterol 9.8 mg, Fat 9.7 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 91.5 mg, Sugar 32.5 g

HOT PEANUT BUTTER FUDGE TOPPING



Hot Peanut Butter Fudge Topping image

Tastes like peanut butter fudge. An easy, quick sauce or topping. I just whipped this up one night on a whim and I liked how it turned out. I used evaporated milk because it's what I had on hand, but it turned out to be a good thing! Peanut butter and honey measurements are approximate and were eye-balled. Use your best judgement to get the thickness desired. As long as you don't burn it you really can't go wrong with this. It's very important to keep stirring and not let the bottom burn. Serve warm, poured over ice cream or with a fresh banana on toast.

Provided by tiffany.renee

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 4

1 (12 ounce) can evaporated milk
¾ cup peanut butter
¼ cup honey
2 tablespoons brown sugar

Steps:

  • Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.

Nutrition Facts : Calories 162.9 calories, Carbohydrate 14 g, Cholesterol 8.2 mg, Fat 10.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, Sodium 105 mg, Sugar 12.3 g

HOMEMADE PEANUT BUTTER-FUDGE SAUCE



Homemade Peanut Butter-Fudge Sauce image

Need a luscious, melty topping? Semi-sweet chocolate, miniature marshmallows and creamy peanut butter make a hot fudge sauce that covers all the bases.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 14 servings, 2 Tbsp. each

Number Of Ingredients 5

2/3 cup milk
1/4 cup butter
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.) , broken into pieces
2 cups JET-PUFFED Miniature Marshmallows
1/4 cup creamy peanut butter

Steps:

  • Microwave milk and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted.
  • Add chocolate, marshmallows and peanut butter; stir to coat.
  • Microwave on HIGH 45 sec. Whisk until marshmallows are completely melted and sauce is well blended. Serve warm.

Nutrition Facts : Calories 140, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 60 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 10 g, Protein 2 g

CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE



Chocolate Peanut Butter Bars with Hot Fudge Sauce image

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Peanut     Chill     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 generous servings

Number Of Ingredients 24

For chocolate layer
Vegetable oil for greasing pan
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1/4 cup granulated sugar
1/4 teaspoon salt
3 large eggs, lightly beaten
1 teaspoon vanilla
1 cup salted dry-roasted peanuts (4 oz)
For peanut butter layer
4 oz cream cheese, softened
1/2 cup creamy peanut butter (not "natural")
3/4 cup confectioners sugar
1/4 teaspoon salt
1/2 cup chilled heavy cream
1 teaspoon vanilla
For hot fudge sauce
1/3 cup heavy cream
3 tablespoons light corn syrup
3 tablespoons packed brown sugar
2 tablespoons Dutch-process unsweetened cocoa powder
1/4 teaspoon salt
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 teaspoon vanilla

Steps:

  • Make chocolate layer:
  • Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
  • Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
  • Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
  • Make peanut butter layer:
  • Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
  • Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
  • Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
  • Make hot fudge sauce:
  • Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
  • To serve:
  • Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.

PEANUT BUTTER CHOCOLATE FUDGE SAUCE



Peanut Butter Chocolate Fudge Sauce image

A dessert recipe to die for... this is the easiest, yummiest sauce ever for ice cream. Have it over plain vanilla or go all out with vanilla, caramel and chocolate for a real choc peanut indulgence. I promise-- you will not be disappointed!! A Nigella Lawson recipe from Delicious. magazine.

Provided by Mrs. Danger_horse

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

175 ml pouring cream
100 g milk chocolate
100 g peanut butter
3 tablespoons golden syrup
ice cream
chopped roasted peanuts

Steps:

  • Combine chopped chocolate, cream, peanut butter and golden syrup in a microwave proof jug or saucepan.
  • Heat gently on stovetop or in microwave, stirring occasionally, until chocolate is melted and ingredients combined.
  • Pour sauce over ice cream and top with chopped roasted peanuts.
  • Keeps well in a glass jar/bottle in the fridge for at least 2 weeks (if it lasts that long!).

Nutrition Facts : Calories 457.8, Fat 33.8, SaturatedFat 14.8, Cholesterol 55.3, Sodium 159.9, Carbohydrate 33.7, Fiber 2.4, Sugar 19.6, Protein 9.2

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