Peanut Butter Fudge
Ingredients:
4 oz Butter (1/2 stick)
2 cups Light Brown Sugar
½ cup Milk
1 cup Crunchy Peanut Butter
1 tsp Vanilla extract
2½ - 3 cups Powdered Sugar, sifted
12 oz Dark Chocolate Chips, melted
Directions:
1. In a medium saucepan, melt the butter over a medium heat.
2. Add in the brown sugar and milk, and bring to boil for about 2-3 minutes, do not stir.
3. Remove saucepan from heat, and stir in the crunchy Peanut Butter and Vanilla Extract, mixing well. Add in the sifted Powdered Sugar, a little at a time until well blended, stir with a wooden spoon until smooth.
4. In a microwave safe bowl, add in the Chocolate Chips and melt in 30 second intervals, stirring in between, until Chocolate is melted, smooth and glossy.
5. (If using the Chocolate layer) Pour half of the mixture into a 8 inch square baking tray. Pour the melted chocolate layer and carefully pour and top with the remaining Peanut Butter spreading out evenly. If using only the Peanut Butter mixture, then simply spread out the entire mixture completely. Place in the fridge to chill completely at least 1-2 hours.
6. Cut the fudge into squares with a sharp knife (may have to take out of fridge for about 10 minutes to allow the chocolate layer to soften enough to cut), turn out of the pan and store in an airtight container in a cool place. Will keep for up to 2 weeks.
Notes
You can also use the Chocolate layer as the base or crust. Another option is to make the fudge in mini muffin pans lined with baking paper cups. Adding layers according to preference, place in the fridge to cool and set.
