Peanut Butter Meltaway Fudge Recipes

PEANUT BUTTER CHOCOLATE MELTAWAYS

Steps:

• In a microwave-safe bowl, combine all of the ingredients. Cover and microwave on high for 1-1/2 minutes; stir. Microwave, uncovered, on high 30 seconds longer; stir until smooth. , Pour into miniature muffin liners. Place on a baking sheet; refrigerate until set. Store in the refrigerator.

CHOCOLATE PEANUT BUTTER MELTAWAYS

Steps:

• In a large bowl, combine both flavors of candy melts.
• Microwave in 30 second increments, stirring frequently with a wooden spoon, until almost melted.
• Stir in the peanut butter and continue to microwave and stir in increments until mixture is smooth.
• Arrange paper liners on 2 cookie sheets for ease of transport.
• Using a small cookie scooper, scoop mixture into paper liners.
• Allow to set, and enjoy!
• Best enjoyed at room temperature.
• I don't recall how many this made, but I believe it was at least 7 dozen! Perfect for Christmas cookie trays.

PEANUT BUTTER MELTAWAY FUDGE RECIPE

Steps:

• Melt white chocolate & peanut butter until smooth. Pour into 9x13 pan. Melt milk chocolate until smooth. Pour over white chocolate and swirl. Refrigerate 2 hours. Cut into squares. Refrigerate overnight, then remove from pan.

PEANUT BUTTER MELTAWAY FUDGE

Steps:

• 1. Line a 9 X 13 cake pan with waxed paper and set aside. I have also used plastic wrap to line pan, but it is harder to remove.
• 2. Place chocolate in a microwave safe bowl. Heat for 1 minute and stir.
• 3. Continue heating and stirring until chocolate is smooth and creamy. I usually heat for 30 second intervals. Chocolate that is too hot will become hard.
• 4. When chocolate is melted, add the jar of peanut butter. Stir until mixture is smooth.
• 5. Pour into wax paper lined cake pan. To remove air pockets, slightly bump in counter or tabletop.
• 6. Put pan in a cool place, I sometimes put it in the refrigerator, to set up. Cut into bite size pieces and store in an air tight container.