Time 15m Yield about 6-1/2 dozen. Number Of Ingredients 6 Steps:
In a microwave-safe bowl, combine the milk, chips and marshmallows. Microwave, uncovered, at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently. Stir in peanut butter and vanilla until combined. Fold in the peanuts., Pour into an 11x7-in. pan coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares. Store in the refrigerator.
Time 15m Yield about 2 pounds. Number Of Ingredients 5 Steps:
Line an 11x7-in. pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the butterscotch chips, peanut butter and remaining butter. Cook and stir over medium heat until melted. Remove from the heat; stir in marshmallows until smooth. Spread into prepared pan; sprinkle with peanuts. Chill until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Time 3h Yield 36 Number Of Ingredients 10 Steps:
Line a 9-inch square baking pan with parchment paper. Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan. Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth. Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.
Time 2h35m Yield 48 Number Of Ingredients 6 Steps:
Grease bottom and sides of 8-inch square pan with butter. In 3-quart heavy saucepan, cook brown sugar, 1/2 cup butter and the milk over medium heat, stirring constantly, until butter is melted. Stir in marshmallow creme. Heat to boiling over medium heat; boil about 5 minutes, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Add butterscotch chips; stir until smooth. Stir in pecans. Spread in pan. Let stand 2 hours or until firm. Cut into 6 rows by 8 rows.
Time 45m Yield 24 Number Of Ingredients 8 Steps:
Lightly grease a 9x13 inch dish. In a 2-quart saucepan over medium heat, combine butter, sugar and milk. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared pan. Chill in refrigerator until firm.
Time 6m Yield 6 1/2 dozen Number Of Ingredients 6 Steps:
In a microwave-safe bowl, combine the milk, butterscotch chips and marshmallows. Microwave, uncovered at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently. Stir in peanut butter and vanilla until combined. Fold in peanuts. Pour into a 11 x 7 x 2 pan coated with nonstick cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares.
More about “butterscotch peanut butter fudge recipes”
Time 10m Yield 16 serving(s) Number Of Ingredients 5 Steps:
In microwaveable mixing bowl, cook butterscotch chips for 2 1/2 to 3 minutes on 50% power, stirring once or twice until melted. Blend in milk, peanut butter, vanilla and salt. Cook for 1 1/2 to 2 minutes on HIGH, until bubbly, watching closely. Spread into buttered 8x8 inch baking dish. Chill until firm. Cut into squares. Keep refrigerated.
