Easy Peanut Butter Swirled Chocolate Fudge Life's Sweet Seasons
Chocolate Peanut Butter Swirl Fudge Recipe with Marshmallow Fudge
Line the bottom and sides of an 8-inch pan with foil and spray with nonstick cooking spray. In a large saucepan over medium-high heat, combine the evaporated milk, sugar, butter and salt. Bring the mixture to a rolling boil, stirring constantly. Boil for 5 more minutes, stirring constantly.
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1. In a medium sauce pan, bring 1 cup of water to simmering over low heat. 2. Place a glass bowl on top of the pot so it rests above the simmering water, but doesn't touch it. 3. Add the chocolate chips, peanut butter and condensed milk into the bowl and allow the steam to heat the bowl and melt everything.
Chocolate Peanut Butter Swirl Fudge
Step 1: Peanut Butter Chips. Combine the peanut butter chips, 1 cup of sweetened condensed milk, butter, and salt, and cook over medium heat. Stir occasionally until smooth and melted. Remove from the heat, mix in ½ teaspoon of vanilla extract, and spread evenly into the prepared pan. Step 2: Chocolate Swirl.
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Instructions. Line a 9×5 loaf pan with parchment paper and set aside. In a small bowl, stir together peanut butter, melted coconut oil, and maple syrup until smooth. If it doesn't come together easily, heat in the microwave for 15-20 seconds, then stir until smooth. Set aside while preparing the chocolate mixture.
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Directions: Step 1. Prepare a 8 x8 inch baking pan by greasing the pan with butter. Step 2. Line the baking pan with parchment paper that overhangs all four of the sides of the pan. Step 3. Add chocolate semi-sweet chips, 2 tablespoons of the butter and 1 cup of sweetened condensed milk in a large glass bowl.
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Microwave in 30 second intervals, stirring after each until the mixture is smooth. Pour the melted peanut butter over the chocolate mixture and use a knife to swirl the peanut butter into the chocolate. Refrigerate for at least 3 hours but up to overnight. Using the overhang parchment paper, lift the fudge out of the dish.
Chocolate Peanut Butter Swirl Fudge Brownie Ice Cream Half Baked Harvest
In a large mixing bowl, put in the milk chocolate bar pieces, semi-sweet chocolate chips, 4 tablespoons butter, and half of the marshmallow fluff. No need to mix. Set aside. In a separate large mixing bowl, put in the peanut butter chips, 4 tablespoons butter and remaining marshmallow fluff. No need to mix, set aside.
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In another bowl, place the chocolate (milk, semi-sweet, or dark) the peanut butter, and the heavy cream and microwave for 30 to 45 seconds, stirring in between, until the ingredients are completely melted. Pour half the peanut butter fudge on the bottom of an 8×8" pan lined with parchment paper and sprayed with oil.
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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.
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Drop the pan from 1in high 2-3 times on the counter to get all the air bubbles out. Dollop the peanut butter mixture evenly across the chocolate. Using a butter knife, swirl the peanut butter into the chocolate. Allow to set in the refrigerator for 3 hours. Carefully pull the wax paper up and remove the fudge from the pan.
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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.
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Instructions. Grease and line a 20 cm (8 inch) square cake tin with baking paper, ensuring there is at least 3 cm (1 inch) of overhang to allow for easy removal of the fudge. In a medium heat-proof bowl, microwave together ½ cup of peanut butter and the white chocolate for 1 minute on full power. Stir well.
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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.
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Remove from heat and stir in the chocolate chips until melted and thoroughly combined. Beat in marshmallow fluff and vanilla extract. In a separate bowl, combine the peanut butter, confectioners' sugar, and melted butter. Swirl the peanut butter mixture into the fudge. Transfer fudge to the prepared pan and let it cool about 2 hours before cutting.
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It also helps the layer to solidify and set on top of the fudge. How Long Does Homemade Peanut Butter Fudge Last? Homemade peanut butter fudge can last for about 2-3 weeks if stored properly in an airtight container at room temperature. However, the shelf life of the fudge can vary depending on the ingredients used and the storage conditions.
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Grease an 8x8x2-inch square baking pan with butter or shortening and line with parchment paper that overhangs all four sides of the pan (the grease will make the paper stick to the pan). Combine the semisweet chips, 2 tablespoons of the butter and 1 cup of the milk in a large microwave-safe bowl. Heat at 30 second increments at 100% power until.
