Double Decker Peanut Butter Fudge Recipes

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EASY DOUBLE-DECKER FUDGE



Easy Double-Decker Fudge image

Microwave-quick and peanut buttery, this easy fudge is just the thing to have on hand for after-school treats or dessert. And don't forget about it for your cookie plates at the holidays. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 1-1/2 pounds.

Number Of Ingredients 5

1 teaspoon butter
1 cup peanut butter chips
1 can (14 ounces) sweetened condensed milk, divided
1 teaspoon vanilla extract, divided
1 cup semisweet chocolate chips

Steps:

  • Line an 8-in. square pan with foil; butter foil and set aside. , In a microwave-safe bowl, combine peanut butter chips and 2/3 cup milk. Microwave on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in 1/2 teaspoon vanilla. Pour into prepared pan. Refrigerate for 10 minutes., Meanwhile, in a microwave-safe bowl combine chocolate chips and remaining milk. Microwave on high for 1 minute; stir. Microwave at additional 15-seconds intervals, stirring until smooth. Stir in remaining vanilla. Spread over peanut butter layer., Refrigerate for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares.

Nutrition Facts :

DOUBLE DECKER CHOCOLATE PEANUT BUTTER FUDGE



Double Decker Chocolate Peanut Butter Fudge image

Make and share this Double Decker Chocolate Peanut Butter Fudge recipe from Food.com.

Provided by ThatJodiGirl

Categories     Candy

Time 18m

Yield 1 pound

Number Of Ingredients 4

1 cup peanut butter chips
1 (14 ounce) can sweetened condensed milk (divided)
1 teaspoon vanilla extract (divided)
1 cup semi-sweet chocolate chips

Steps:

  • Line an 8 inch square pan with foil, extending the foil over edges of pan.
  • Place peanut butter chips and 2/3 cup sweetened condensed milk in a small microwavable bowl.
  • Microwave on HIGH 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred.
  • Stir in 1/2 tsp.
  • vanilla; spread evenly into prepared pan.
  • Place remaining sweetened condensed milk and chocolate chips in another small microwavable bowl; repeat above microwave procedure.
  • Stir in remaining 1/2 tsp.
  • vanilla; spread evenly over peanut butter layer.
  • cover; refrigerate until firm.
  • Remove from pan; place on cutting board.
  • Peel off foil.
  • Cut into squares.
  • Store tightly covered, in refrigerator.

QUICK CHOCOLATE PEANUT BUTTER FUDGE



Quick Chocolate Peanut Butter Fudge image

Can't decide which is your favorite, chocolate or peanut butter fudge? Solve the conundrum with this deluxe, double-layer treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h40m

Yield Makes 64 pieces of fudge

Number Of Ingredients 7

1 can (14 ounces) sweetened condensed milk, divided
4 tablespoons unsalted butter, plus more for brushing
3/4 cup packed light-brown sugar
Coarse salt
3/4 cup smooth peanut butter
2 1/4 cups confectioners' sugar, divided
9 ounces bittersweet chocolate, chopped (2 cups)

Steps:

  • Brush a 8-by-8-inch baking dish with butter, and line with parchment paper, leaving a 2-inch overhang on long sides. Brush parchment with butter.
  • Heat 1/2 cup condensed milk, 4 tablespoons butter, brown sugar, and a pinch of salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 4 minutes. Remove from heat. Mix in peanut butter and 1 1/2 cup confectioners' sugar. Press peanut butter mixture into the bottom of prepared baking dish, smoothing top with an offset spatula.
  • Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 3 minutes. Remove from heat, stir in remaining 3/4 cup condensed milk and a pinch of salt, until melted and combined. Mix in remaining 3/4 cup confectioners' sugar. Spread chocolate mixture over peanut butter layer, smoothing top with an offset spatula. Refrigerate until firm, about 2 hours.
  • Remove fudge from pan using parchment to lift, and transfer to a cutting board. Peel off parchment. Using a warm knife, cut crosswise into eight 1-inch-wide strips; cut each strip into 8 pieces.

DOUBLE-DECKER FUDGE



Double-Decker Fudge image

Everyone loves peanut butter and chocolate, so this layered fudge is always a hit with family and friends. I found the recipe about 15 years ago and have been making it for the holidays ever since.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3-1/2 pounds.

Number Of Ingredients 7

1 tablespoon plus 1/2 cup butter, divided
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
1 jar (7 ounces) marshmallow creme
2 cups peanut butter chips, divided
1/2 cup baking cocoa
1 teaspoon vanilla extract

Steps:

  • Line a 9-in. square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, milk, marshmallow creme and 1/4 cup butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat., Pour 3 cups of hot mixture into a bowl; add 1 cup peanut butter chips. Stir until chips are melted and mixture is smooth. Pour into prepared pan. , To the remaining hot mixture, add cocoa, vanilla, and remaining chips and butter; stir until chips and butter are melted and mixture is smooth. Pour evenly over peanut butter layer in pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in airtight containers.

Nutrition Facts : Calories 121 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 40mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

DOUBLE DECKER FUDGE



Double Decker Fudge image

Make and share this Double Decker Fudge recipe from Food.com.

Provided by Denise in da Kitchen

Categories     Candy

Time 2h30m

Yield 4 pounds

Number Of Ingredients 8

2 cups peanut butter chips, divided
1/4 cup butter, melted
1/2 cup baking cocoa
1 teaspoon vanilla
4 1/2 cups sugar
1 (7 ounce) jar marshmallow cream
1 1/2 cups evaporated milk
1/4 cup butter

Steps:

  • Line a 13x9x2-inch pan with foil.
  • Place 1 cup peanut butter chips in medium bowl; set aside.
  • In a second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add remaining 1 cup peanut butter chips.
  • In a heavy 4 quart saucepan, combine sugar, marshmallow cream, evaporated milk and 1/4 cup butter. Cook, stirring constantly over medium heat until mixture comes to a rolling boil. Cook and continue stirring 5 minutes.
  • Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
  • Beat peanut butter mixture until chips are completely melted, spread evenly in prepared pan.
  • Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer.
  • Cool; remove from pan. Remove foil; cut into squares. Store in airtight container in a cool dry place.

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