Time 3h15m Yield 24 Number Of Ingredients 6 Steps:
In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt. In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth. Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Time 10m Number Of Ingredients 9 Steps:
First, line the base of a 9×5-inch pan with one long piece of parchment paper, cut to fit neatly across the base but long enough to run up the short sides by about 1 inch. In a medium mixing bowl, combine 1 1/2 cups peanut butter, 1/3 cup melted coconut oil, 1/4 cup maple syrup or honey and 1/4 teaspoon salt. Whisk until thoroughly blended. Reserve about 1/2 cup of the mixture, then pour the remaining mixture into the prepared pan. Use a spatula to distribute it evenly over the parchment paper. Transfer the reserved 1/2 cup peanut butter mixture back into the mixing bowl. Add 1/4 cup cocoa powder, 1 tablespoon coconut oil, 1 tablespoon maple syrup or honey and a dash of salt. Whisk until thoroughly blended. Use a spoon to dollop chocolate fudge onto the peanut butter fudge in the pan. Repeat until all of the chocolate mixture is in the pan, then drag the tip of a butter knife through the pan in a curving zig-zig pattern to make pretty swirls. Cover the top of the pan with plastic wrap and place in the freezer to firm up for at least 1 hour. Use a sharp knife to slice the fudge into small, 1″ pieces. Serve the fudge chilled or straight from the freezer, as these will melt quickly at room temperature. Store pieces of fudge in an airtight container in the refrigerator for up to two weeks or the freezer for up to two months.
Time 55m Yield 4-3/4 pounds. Number Of Ingredients 9 Steps:
Line a 13-in. x 9-in. pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large heavy saucepan, combine the sugar, cream, cocoa, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook over medium-low heat, without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in the marshmallow creme, peanut butter and 1 package chips., With a hand mixer, beat until mixture begins to lose its gloss, about 6-8 minutes. Fold in remaining chips. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Time 1h45m Yield 9 to 16 squares Number Of Ingredients 6 Steps:
Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray. In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour. Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.
Time 15m Yield 1-1/2 pounds Number Of Ingredients 6 Steps:
LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan. MELT peanut butter chips with 1 cup sweetened condensed milk, butter and salt in heavy saucepan over low heat. MELT chocolate chips with remaining sweetened condensed milk in small saucepan. Remove from heat; add vanilla. Stir until smooth. SPREAD peanut butter mixture evenly into prepared pan. Spoon chocolate mixture over peanut butter mixture. With table knife or metal spatula, swirl through top of fudge. CHILL 3 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
Number Of Ingredients 5 Steps:
In large saucepan, melt peanut butter chips, sweetened condensed milk, and butter, stirring occasionally. Remove from heat and stir in peanuts. While the mixture is still hot, pour in the chocolate chips and stir until the mixture looks marbled. Line an 8" pan with parchment paper and carefully pour in the fudge mixture. Using a spatula, smooth out the mixture. Chill in the refrigerator for 2 hours or until firm. Turn fudge onto a cutting board, peel off the parchment, and cut into 1" squares.
Time 4h15m Yield 8 servings Number Of Ingredients 6 Steps:
Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Whisk in COOL WHIP. Spoon into crust. Drizzle with fudge topping; swirl gently with knife. Refrigerate 4 hours or until firm.
Time 1h15m Yield 60 Number Of Ingredients 3 Steps:
Line an 8-inch square pan with waxed paper or spray with cooking spray. Place 1 almond bark half in a microwave-safe bowl; heat in the microwave, in 30-second intervals, stirring after each melting until smooth, 1 to 3 minutes. Add peanut butter to melted almond bark and mix well. Add the remaining almond bark to the bowl and push to the bottom of the bowl. Heat mixture in the microwave for 1 minute; stir to break up any large pieces. Continue heating in microwave, in 30 second intervals, until completely melted. Pour fudge mixture into the prepared square pan. Melt chocolate bars in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Drizzle melted chocolate over fudge. Swirl the chocolate into the fudge using a knife. Refrigerate fudge until solid, about 1 hour.
