Chocolate Peanut Butter Glazed Fudge Recipes

Steps:

• Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter.
• Combine 3/4 cup condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Combine the remaining condensed milk, the peanut butter chips and a pinch of salt in a separate saucepan. Put both pans over low heat and cook, stirring occasionally, until the chips are melted and smooth.
• Spoon the chocolate mixture into the prepared pan, leaving spaces between the spoonfuls. Spoon the peanut butter mixture into the gaps. Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container.

Steps:

• 1. Line 8 or 9- inch square pan with parchment or waxed paper. Melt chocolate chips with sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat; stir in 2/3 cup of the peanut butter chips and vanilla. Spread evenly into prepared pan. Melt remaining 1 cup peanut butter chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over fudge. Refrigerate 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator. --- Note: You might like this too: Omit peanut butter chips and whipping cream. Proceed as above; stir in 1/2 to 1 cup chopped nuts, if desired, in place of the peanut butter chips.

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.

Steps:

• In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup.
• Cook, whisking often, until the chocolate is melted and the mixture is smooth.
• Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted pour into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Chill for 10 minutes.
• Add peanut butter and spread evenly.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized piece.
• Enjoy!