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Peanut Butter Fudge with Chocolate Drizzle

Makes: 64 servings Yield: about 1-1/2 pounds (64 pieces)
Prep 15 mins Cook 12 mins Stand 1 hr to 2 hrs
Peanut Butter Fudge with Chocolate Drizzle
Ingredients
  • 2  cups  sugar
  • 1 5  ounce can  evaporated milk (2/3 cup)
  • 1/2  cup  butter
  • 3/4  cup  peanut butter
  • 1/2 7  ounce jar  marshmallow creme (about 3/4 cup) or 2 cups tiny marshmallows
  • 1/2  teaspoon  vanilla
  • 1/4  cup  semisweet chocolate pieces
  • 1/2  cup  chopped peanuts
Directions

1. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set aside.

2. 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.

3. 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)
  • Servings Per Recipe 64,
  • cal. (kcal) 63,
  • Fat, total (g) 3,
  • chol. (mg) 4,
  • sat. fat (g) 1,
  • carb. (g) 8,
  • Monosaturated fat (g) 1,
  • sugar (g) 8,
  • pro. (g) 1,
  • vit. A (IU) 49,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 28,
  • Potassium (mg) 27,
  • calcium (mg) 10,
  • Other Carb () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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