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How To make Easy Peanut Butter Chocolate Fudge
1 pk Peanut butter flavored chips
-(12-ounce) 1 cn Eagle Brand Sweetened
-Condensed Milk (14-ounce) (Not evaporated) 1/4 c Butter or margarine
1/2 c Chopped peanuts, optional
1 pk Semi-sweet chocolate morsels
-(6-ounce) Makes about 2 pounds In a large saucepan, melt peanut butter chips, 1 cup sweetened condensed milk and 2 tablespoons butter; stir occasionally. Remove from heat; stir in peanuts. Spread mixture into waxed paper-lined 8-inch square pan. In a small saucepan, melt chocolate morsels,
remaining sweetened condensed milk and butter. Spread chocolate mixture on top of peanut butter mixture. Chill two hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Tightly cover any leftovers. Recipe from Borden Eagle Brand Sweetened Condensed Milk.
How To make Easy Peanut Butter Chocolate Fudge's Videos
Chocolate Peanut Butter Fudge Pinwheel - Only 3 Ingredients - No Fail Recipe - The Hillbilly Kitchen
Chocolate Peanut Butter Fudge Pinwheel - Only 3 Ingredients - No Fail Recipe - The Hillbilly Kitchen
A wonderful amazing delicious satisfying swirl of chocolate and peanut butter fudge which is incredibly easy to make.
Only $2 per Pound Just Like Gift Shop Fudge.
This fudge is incredibly easy to make and has a rich creamy indulgent flavor. It is a beautiful and delicious addition to your holiday candy trays. It is exactly like gift shop fudge which sells for $10 to $20 per pound depending on where you are shopping. It is perfect for gift giving, something quick to take to an office party, holiday get together, potluck or hostess gift. No one will have any idea it was so easy to make.
This is a kid friendly recipe. There is nothing hot enough to cause a burn and it doesn’t require a long attention span.
John 3:16 - For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
Remember to put God first! :)
Ingredients:
14 ounces Sweetened Condensed Milk
1 1/2 cups Semi-Sweet Chocolate Chips
1 1/2 cups Peanut Butter Chips
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Peanut Butter Fudge #shorts#chef#cooking#fudge#fyp#easyrecipe#dessert
gluten free & dairy free
recipe @joshuaweissman
Ingredients:
1 cup smooth peanut butter
1/3 cup melted coconut oil
1 tsp vanilla
1/4 cup maple syrup
1/2 tsp salt
In a large bowl, combine ingredients until smooth. Then, pour into a dish lined with parchment paper. Smooth out evenly. Then place in freezer for 45-60 minutes. Remove, slice and enjoy!
Best stored in refrigerator.
Easiest Peanut Butter Fudge Ever Recipe
Easiest Peanut Butter Fudge Ever recipe !
Yes, it truly is the easiest I've ever made. Try it out, you WILL be convinced when you taste it. It is just an awesome fudge using a few simple ingredients. You'll slap your forehead when you see how easy this is to make :-)
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Peanut Butter Fudge
This quick and easy peanut butter fudge recipe is rich, creamy, and melts in your mouth for an amazing salty-sweet treat. You can make it in just 10 minutes with three ingredients, it's perfect for the holiday season and it makes a great gift too.
RECIPE:
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Amazing 2-ingredient Nutella fudge recipe! So Easy
Easy Peanut Butter Fudge Recipe
Quick and easy peanut butter fudge recipe – this is the easiest peanut butter fudge recipe you can find, and they are super creamy and smooth. All you need to make this recipe is only 5 ingredients and few minutes of work. So if you’re looking for an easy, vegan, gluten-free, keto dessert, this peanut butter fudge is for you!
Printable version:
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Tahini Fudge:
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Ingredients:
2 cups (500g) Smooth peanut butter (unsalted and unsweetened)
6 tablespoons (80g) Coconut oil
1/3 cup (110g) Maple syrup
1 teaspoon Vanilla extract
Pinch Salt
1/4 cup (30g) Crushed toasted peanuts
DIRECTIONS:
1. Grease and line an 8-inch (20cm) square baking pan with parchment paper.
2. In a large bowl place peanut butter, maple syrup, coconut oil and salt. mix until combined and smooth.
3. Pour the mixture into the pan and evenly spread. Sprinkle with crushed peanuts.
4. Freeze for 2 hours or until set. Release from the pan, cut into 25 squares.
Notes:
• Store in the freezer.