Buckeye Fudge Recipes
BUCKEYE FUDGE
Holiday fudge will never be the same once you try this layer of creamy peanut butter fudge topped with a glossy chocolate ganache. The peanut butter-chocolate combo has never been better!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 64
Number Of Ingredients 6
Steps:
- Line 9-inch square pan with foil; spray with cooking spray.
- In large microwavable bowl, microwave peanut butter chips uncovered on Medium (50%) in 1-minute increments 3 to 4 minutes or until melted and smooth, stirring well after each minute.
- Stir in condensed milk, peanut butter and peanuts until blended. (Mixture will be thick.) Press mixture evenly in pan. Refrigerate 30 minutes.
- In small microwavable bowl, microwave chocolate chips and cream uncovered on High 60 to 90 seconds; stir until smooth. Spread evenly over chilled fudge. Refrigerate about 2 hours or until chocolate is set. Cut into 8 rows by 8 rows. Store covered in refrigerator.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 5 g, TransFat 0 g
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- Peanut Butter Layer – Combine the peanut butter, butter and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly. Grease an 8-9 inch pan with butter or line with parchment. Transfer the peanut butter fudge mixture to the pan and press into the pan.
- Chocolate Layer – Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Pour over the peanut butter fudge.
- Let cool on the counter for at least 4 hours before cutting, or chill in the refrigerator. Slice into bite size servings and store in an airtight container in the refrigerator for up to a week. Enjoy!
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- Line an 8x8-inch baking pan with aluminum foil, waxed paper, or parchment paper. Evenly press peanut butter mixture into the pan. You can use the bottom of a flat glass to get it smooth.
- Immediately pour melted chocolate over the peanut butter mixture and smooth evenly with a spatula.
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- Add the heavy cream, 7 ounces (about half the can) sweetened condensed milk, cocoa powder and vanilla to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form.
- Combine the remaining sweetened condensed milk and the chocolate chips in a microwave safe bowl and microwave on power level high for 30 seconds intervals, stirring after each interval until melted and smooth.
- In a separate mixing bowl, beat together the peanut butter, butter, and powdered sugar until smooth. Roll the peanut butter mix into small marble size balls and then carefully stir them into the ice cream. You may not need to use all the peanut butter. Now gently swirl in the fudge sauce.
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- Heat peanut butter, butter, heavy whipping cream, and salt in the microwave at high power for 1 minute, stirring after each 30 second increment.
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- Note: These pans need to be at least 2" tall; if you have non-standard, shorter 8" pans, substitute 9" round pans., To make the cake: Whisk together the dry ingredients.
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