CHOCOLATE PEANUT BUTTER SWIRL FUDGE
Creamy, smooth batches of chocolate and peanut butter fudge are swirled together to make an unforgettable holiday treat.
Provided by Mary Younkin
Categories Dessert
Time 10m
Number Of Ingredients 8
Steps:
- Line a large baking tray with parchment paper and set aside.
- For the peanut butter layer: Combine the butter, peanut butter, and vanilla in a medium-size glass bowl and microwave for 90 seconds. Stir to combine. Add the powdered sugar and stir again until smooth. Pour the peanut butter mixture onto the parchment lined tray and spread to approximately ½-inch thickness.
- For the chocolate layer: Combine the condensed milk, chocolate chips, butter, and vanilla in a medium-size glass mixing bowl and microwave for 90 seconds. Stir until smooth and creamy. Pour the chocolate over the peanut butter layer and spread to the edge of the peanut butter with a spatula or knife.
- As soon as you pour the chocolate layer, use the edge of a knife or end of a spoon to lightly swirl the layers together. Place in the refrigerator and chill until firm, at least 4 hours. Slice into bite-size pieces. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy!
Nutrition Facts : Calories 170 kcal, Carbohydrate 16 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 16 mg, Sodium 78 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER SWIRL FUDGE
An easy chocolate fudge is swirled with peanut butter fudge to make this beautiful and delicious candy. Great for gift giving or party trays.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 3h15m
Yield 24
Number Of Ingredients 6
Steps:
- In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
- In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
- Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 16.3 g, Cholesterol 8.4 mg, Fat 8.9 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 96.1 mg, Sugar 14.7 g
CHOCOLATE PEANUT BUTTER SWIRL FUDGE
Easy chocolate peanut butter freezer fudge! The beautiful swirled pattern on top makes this healthier, naturally sweetened fudge look amazing. Keep in mind that this fudge needs to stay cold to retain its shape, so serve it right from the freezer. Since the recipe uses coconut oil instead of butter, it's vegan as well as gluten free and paleo friendly. Recipe yields one 9x5-inch pan of fudge. I sliced mine into 1" square shapes (yielding about 32 pieces), since a little piece of this fudge goes a long way!
Provided by Cookie and Kate
Categories Dessert
Time 10m
Number Of Ingredients 9
Steps:
- First, line the base of a 9×5-inch pan with one long piece of parchment paper, cut to fit neatly across the base but long enough to run up the short sides by about 1 inch.
- In a medium mixing bowl, combine 1 1/2 cups peanut butter, 1/3 cup melted coconut oil, 1/4 cup maple syrup or honey and 1/4 teaspoon salt. Whisk until thoroughly blended. Reserve about 1/2 cup of the mixture, then pour the remaining mixture into the prepared pan. Use a spatula to distribute it evenly over the parchment paper.
- Transfer the reserved 1/2 cup peanut butter mixture back into the mixing bowl. Add 1/4 cup cocoa powder, 1 tablespoon coconut oil, 1 tablespoon maple syrup or honey and a dash of salt. Whisk until thoroughly blended.
- Use a spoon to dollop chocolate fudge onto the peanut butter fudge in the pan. Repeat until all of the chocolate mixture is in the pan, then drag the tip of a butter knife through the pan in a curving zig-zig pattern to make pretty swirls. Cover the top of the pan with plastic wrap and place in the freezer to firm up for at least 1 hour.
- Use a sharp knife to slice the fudge into small, 1″ pieces. Serve the fudge chilled or straight from the freezer, as these will melt quickly at room temperature. Store pieces of fudge in an airtight container in the refrigerator for up to two weeks or the freezer for up to two months.
Nutrition Facts : ServingSize 1 piece of fudge, Calories 106 calories, Sugar 3.1 g, Sodium 93.4 mg, Fat 8.9 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 5.2 g, Fiber 0.8 g, Protein 2.8 g, Cholesterol 0 mg
PEANUT BUTTER SWIRLED FUDGE
Make homemade gifts in no time with a batch of this nutty fudge. It's a hit with everyone, from the mail carrier to our neighbors.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4-3/4 pounds.
Number Of Ingredients 9
Steps:
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large heavy saucepan, combine the sugar, cream, cocoa, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook over medium-low heat, without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in the marshmallow creme, peanut butter and 1 package chips., With a hand mixer, beat until mixture begins to lose its gloss, about 6-8 minutes. Fold in remaining chips. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 41mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
SWIRLED PEANUT BUTTER FUDGE BROWNIES
I got this recipe several years ago from an ad for peanut butter. The brownies are moist and chewy with lots of peanut butter and chocolate flavor. This makes a lot. You could do half in a 9x13 pan.
Provided by kansbaker
Categories Bar Cookie
Time 45m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Grease a 11 x 17 inch sheet cake pan.
- In large sauce pan, melt butter; add peanut butter, stir until peanut butter is melted.
- Stir in sugar and vanilla, remove from heat.
- Lightly beat eggs in a bowl and add to mixture in pan, if it is cool enough.
- In seperate bowl whisk together flour, baking powder and salt.
- Add flour to batter in pan and beat well with spoon.
- Remove 3 1/2 cups of batter to another bowl and stir into it the 1/2 cup cocoa.
- Spread chocolate batter into cake pan.
- Spread the peanut butter batter over top and swirl with the back of a small spoon.
- Bake 30 minutes or until just done.
- Cool in pan then cut into small squares as they are rich.
Nutrition Facts : Calories 193.8, Fat 10.8, SaturatedFat 4.8, Cholesterol 50.5, Sodium 121.7, Carbohydrate 21.8, Fiber 1, Sugar 15.5, Protein 4
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PEANUT BUTTER SWIRL FUDGE (JUST 3 INGREDIENTS!) - BAKING ENVY
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- Grease and line a 20 cm (8 inch) square cake tin with baking paper, ensuring there is at least 3 cm (1 inch) of overhang to allow for easy removal of the fudge.
- In a medium heat-proof bowl, microwave together ½ cup of peanut butter and the white chocolate for 1 minute on full power. Stir well. Microwave for a further 30 seconds and stir until smooth and well combined. Microwave in further 10 second bursts, if needed.
- In a separate medium heat-proof bowl, microwave together the remaining ½ cup of peanut butter and the milk chocolate for 1 minute on full power. Stir well. Microwave for a further 30 seconds and stir until smooth and well combined. Microwave in further 10 second bursts, if needed.
- Pour half of the white chocolate mixture into the prepared tin. Pour over half of the milk chocolate mixture. Pour over the remaining white chocolate mixture and then the remaining milk chocolate mixture. Drag a skewer or flat bladed knife in a swirling motion through the mixture to create a marbled effect.
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