Triple Decker Maple Peanut Butter Pretzel Fudge Recipes

TRIPLE-DECKER PEANUT BUTTER AND PRETZEL FUDGE

Steps:

• 1. For the crust: Line a 9-by-9-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.
• 2. Pulse 15 of the pretzels in a food processor until you have fine crumbs. (You should have 1 cup.) Crush the remaining 10 pretzels into large chunks by hand and set aside for topping the fudge.
• 3. Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium to medium-low heat. Set the bowl over the saucepan but not touching the water. Stir occasionally until the chocolate and butter melt, about 3 minutes. Add the sugar and egg and cook, stirring constantly with a wooden spoon until warm to the touch and slightly thickened, 2 to 3 minutes. Remove from the heat and stir in the pretzel crumbs. Press firmly into the prepared pan. (Save the pan of water for melting the chocolate ganache.)
• 4. For the fudge: Combine the condensed milk with the peanut butter chips and a pinch of salt in a large microwave-safe bowl. Cook until melted and smooth, stirring only occasionally, 3 to 5 minutes. Spoon the peanut butter fudge on top of the crust and spread into an even layer. Refrigerate for 15 minutes.
• 5. For the ganache: While the fudge is chilling, combine the chocolate and cream in a heatproof bowl and set over the simmering water. Stir until melted, smooth, and shiny, about 3 minutes. Using an offset spatula, spread the glaze over the fudge and sprinkle with the large chunks of pretzel pieces. Refrigerate until firm, about 2 hours or up to overnight. Cut into 1 1/2-inch squares or into 1 1/2-by-3-inch candy bars.
• Gift Note: Enjoy these at room temperature for up to a week, or refrigerate and serve cold like a candy bar straight from the ice box.
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PEANUT BUTTER FUDGE

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 FREEZER FUDGE (2-INGREDIENT)

Steps:

• Whisk peanut butter and maple syrup together in a bowl until combined. Pour onto 1 sheet of parchment paper. Cover peanut butter mixture with second sheet of parchment paper; flatten.
• Place flattened peanut butter mixture into the freezer; freeze until hardened, about 10 minutes.

PEANUT BUTTER FUDGE COVERED PRETZELS

Steps:

• Combine the chocolate chips, honey/maple syrup, and peanut butter in a microwave safe dish. Microwave on high for one minute, remove and stir to mix. If the mixture is not fully combined, microwave for 30 seconds and stire again. Repeat until the ingredients are fully combined.
• While microwaving lay the wax paper on a counter top. When the fudge is combined, coat the pretzels in it. Then lay them on the wax paper to cool.

DOUBLE DECKER PEANUT BUTTER FUDGE

Steps:

• Line an 8x8-inch (2L) square baking pan with aluminum foil so the edges overhang the sides. In a medium saucepan over medium heat, combine 1 can of condensed milk, 1/2 cup (125 mL) peanut butter, and 1/4 tsp (1 mL) salt. Stir continuously just until bubbly. Remove from heat and immediately stir in chocolate chips and 1 tsp (5 mL) vanilla. Scrape into prepared pan and spread evenly. Refrigerate while making peanut butter layer.
• In a clean medium saucepan over medium heat, combine the remaining condensed milk, peanut butter, and salt, stirring continuously just until bubbly. Remove from heat and immediately stir in peanut butter chips and remaining vanilla. Scrape onto chocolate layer, spreading to cover. Sprinkle with peanuts, pressing gently into fudge.
• Refrigerate for 3 hours or until firm. Lift the fudge out of the pan and cut into small squares.

PEANUT MAPLE FUDGE BARS

Steps:

• Preheat oven to 350°. Line an 8" x 8" baking pan with 2 pieces of parchment paper, leaving at least 3" of overhang.
• For the base, mix together flour, powdered sugar, cocoa powder, and salt in a medium bowl.
• Add melted butter and mix thoroughly until you have a soft dough. Break dough into small pebbles and spread evenly in bottom of lined baking pan, then gently press dough into pan in an even layer. Bake until it turns a shade darker, 15 minutes. Let base cool a bit.
• Meanwhile, make chocolate layer: Put chocolate in the top of a double boiler, or in a metal bowl set over a pan of simmering water. Add peanut butter and heat gently until melted, stirring occasionally.
• Pour 1/2 cup of warm melted chocolate mixture over the baked base, and spread it out evenly. Refrigerate until set. Reserve remaining chocolate mixture on top of the stove while you prepare maple fudge.
• Melt butter in a 2-quart saucepan over medium heat. Add sweetened condensed milk, maple syrup, brown sugar, and salt and bring to a simmer. Boil softly, stirring often, for 10 minutes. (Gauge doneness using the cold-water test: Fill a bowl with cold water and drop about 1/2 teaspoon of the mixture into it. If it forms a soft ball, it's ready.)
• Fill a sink with at least 6" cold water, and set saucepan in it (making sure not to slosh water into fudge). Stir constantly with a sharp-edged wooden spoon, scraping down sides of pot, until mixture starts to turn granular, about 5 minutes. When it starts to look like sand and becomes hard to stir, remove pan from water; add cream cheese. Stir, scraping sides, until mixture is smooth and light.
• Immediately spread maple fudge in an even layer over cooled chocolate layer.
• Scatter peanuts on top and press them lightly into maple filling. Gently heat remaining chocolate mixture to return it to a liquid state. Drop chocolate from the side of a rubber spatula onto maple layer. Swipe across peanuts to cover them completely.
• Return baking pan to refrigerator and chill until completely set, about 4 hours. Cut into small bars.

MARVELOUS MAPLE FUDGE

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., Cube remaining butter. In a large saucepan, combine cubed butter, brown sugar and milk. Bring to a full boil over medium heat, stirring constantly. Cook 10 minutes, stirring frequently. Remove from heat., Stir in maple flavoring, vanilla and salt. Add confectioners' sugar; beat on medium speed 2 minutes or until smooth. Immediately spread into prepared pan. Cool completely., Using foil, lift fudge out of pan. Remove foil; cut into 1-in. squares. Store in an airtight container.

SIMPLE AND AMAZING PEANUT BUTTER-CHOCOLATE FUDGE

Steps:

• Melt the chocolate chips with the peanut butter and maple syrup in a double boiler over medium heat, stirring continually until smooth. Pour into a dish lined with parchment paper; refrigerate 6 hours to overnight before cutting to serve.