Peanut Butter Fudge with Chocolate Drizzle
- Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set aside.
- Butter the sides of a 1-1/2- to 2-quart heavy saucepan. In the saucepan, combine sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.
- Remove saucepan from heat. Add peanut butter, marshmallow creme, and vanilla; stir until mixture is combined. Spread fudge evenly in the prepared pan. Let stand until fudge is firm (1 to 2 hours). Use foil to lift fudge out of pan. Place chocolate chips in a microwave-safe bowl. Microwave on 70 percent power (medium) for 1 minute; stir. Microwave on 70 percent power about 1 minute more or until melted, stirring after every 15 seconds. Drizzle chocolate over fudge; sprinkle with peanuts. Cut into squares. Place each piece in a paper candy cup and arrange in 9-inch round foil pans; cover.
Nutrition Facts (Peanut Butter Fudge with Chocolate Drizzle)
- Per serving:
- 63 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 4 mg chol.,
- 28 mg sodium,
- 8 g carb.,
- 0 g fiber,
- 8 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet