Peanut Butterscotch Fudge Recipes

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PEANUT CHOC-SCOTCH FUDGE



Peanut Choc-Scotch Fudge image

Best of all worlds, this fudge is to die for!

Provided by TAMISANGELS

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 45m

Yield 24

Number Of Ingredients 8

¾ cup butter
3 cups white sugar
¾ cup milk
¾ cup peanut butter
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 teaspoon vanilla extract
1 (7 ounce) jar marshmallow creme

Steps:

  • Lightly grease a 9x13 inch dish.
  • In a 2-quart saucepan over medium heat, combine butter, sugar and milk. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared pan. Chill in refrigerator until firm.

Nutrition Facts : Calories 299.6 calories, Carbohydrate 42.4 g, Cholesterol 15.9 mg, Fat 14.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 95.9 mg, Sugar 38.3 g

BUTTERSCOTCH PEANUT FUDGE



Butterscotch Peanut Fudge image

I am a substitute teacher and found this fudge recipe in a very old book in our school library. It was written before microwaves, so I modified it to make a quick treat. The faculty and staff gave it rave reviews. -Peggy Key, Grant, Alabama

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 6-1/2 dozen.

Number Of Ingredients 6

1 can (14 ounces) sweetened condensed milk
1 package (12 ounces) butterscotch chips
1-1/2 cups miniature marshmallows
2/3 cup peanut butter
1 teaspoon vanilla extract
1 cup chopped salted peanuts

Steps:

  • In a microwave-safe bowl, combine the milk, chips and marshmallows. Microwave, uncovered, at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently. Stir in peanut butter and vanilla until combined. Fold in the peanuts., Pour into an 11x7-in. pan coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares. Store in the refrigerator.

Nutrition Facts : Calories 67 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

BUTTERSCOTCH FUDGE



Butterscotch Fudge image

When you need a dessert fast for those forgotten dinner parties, this is the perfect fix.

Provided by Heather Welch

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 40m

Yield 24

Number Of Ingredients 5

1 (14 ounce) can sweetened condensed milk
1 (11 ounce) package butterscotch chips
½ (11 ounce) package white chocolate chips
1 teaspoon butter flavored extract
1 teaspoon rum flavored extract

Steps:

  • In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth. Remove from heat and stir in butter and rum flavorings. Pour into a 9x13 inch dish, cover and refrigerate until firm, 30 minutes. Cut and serve.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 20.7 g, Cholesterol 6.9 mg, Fat 7.3 g, Protein 1.7 g, SaturatedFat 5.4 g, Sodium 41.1 mg, Sugar 20.7 g

PEANUT BUTTER BUTTERSCOTCH MARSHMALLOW FUDGE



Peanut Butter Butterscotch Marshmallow Fudge image

For those who only associate fudge as a holiday treat, or that it has to be chocolate, I encourage you to get over those thoughts. Your tastebuds will thank you. This is an easy, no-bake recipe that's as easy as melting together butter, peanut butter, and butterscotch chips before stirring in marshmallows and refrigerating. If you've never had peanut butter and butterscotch together, it's a heavenly combo. The two flavors pair so well together and the marshmallows add a chewy texture to the otherwise dense bars. It's a great dessert to make-ahead and stash in the fridge for impromtu nibbling or parties.

Provided by Averie Sunshine

Categories     Bars & Blondies

Time 10m

Number Of Ingredients 5

1/2 cup unsalted butter, softened
1 heaping cup creamy peanut butter (not natural and not homemade because they're too runny)
two 11-ounce bags butterscotch chips
1/2 teaspoon salt, or to taste
one 10-ounce bag mini marshmallows, with 1/2 cup reserved for sprinkling

Steps:

  • Line a 9×9-inch pan with aluminum foil and spray with cooking spray; set aside.
  • To a large pot, add the butter, peanut butter, butterscotch chips, salt, and heat over low heat to melt, stirring nearly continuously until melted. Be careful so you don't scorch the butterscotch chips and I find starting with softened butter to be very helpful. If the last few butterscotch chips are resistant to melting, it's okay.
  • Remove pot from the heat, add the marshmallows, reserving 1/2 cup for sprinkling on top, and stir to combine. Work quickly and don't overmix because you don't want all the marshmallows to melt; some will melt and some will stay intact.
  • Turn mixture out into prepared pan, smoothing the top lightly with a spatula.
  • Evenly sprinkle with reserved 1/2 cup marshmallows, tapping them down gently with your fingers or a spatula.
  • Refrigerate for at least 4 hours or overnight before slicing and serving. Enjoy directly from the fridge. Fudge will keep airtight in the fridge for up to 1 month.

BUTTERSCOTCH PEANUT BUTTER FUDGE



Butterscotch Peanut Butter Fudge image

You don't have to be experienced at making candy to try your hand at this no-fail fudge. The simply delicious confection makes a great gift everyone appreciates.-Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 2 pounds.

Number Of Ingredients 5

1 teaspoon plus 1/2 cup butter, divided
1 package (11 ounces) butterscotch chips
1 cup creamy peanut butter
2 cups miniature marshmallows
1/2 cup chopped unsalted peanuts

Steps:

  • Line an 11x7-in. pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the butterscotch chips, peanut butter and remaining butter. Cook and stir over medium heat until melted. Remove from the heat; stir in marshmallows until smooth. Spread into prepared pan; sprinkle with peanuts. Chill until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERSCOTCH PEANUT FUDGE



Butterscotch Peanut Fudge image

Make and share this Butterscotch Peanut Fudge recipe from Food.com.

Provided by mary winecoff

Categories     Candy

Time 6m

Yield 6 1/2 dozen

Number Of Ingredients 6

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) package butterscotch chips
1 1/2 cups miniature marshmallows
2/3 cup peanut butter
1 teaspoon vanilla extract
1 cup salted peanuts, chopped

Steps:

  • In a microwave-safe bowl, combine the milk, butterscotch chips and marshmallows. Microwave, uncovered at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently.
  • Stir in peanut butter and vanilla until combined. Fold in peanuts.
  • Pour into a 11 x 7 x 2 pan coated with nonstick cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares.

Nutrition Facts : Calories 876.5, Fat 51.2, SaturatedFat 21.1, Cholesterol 20.8, Sodium 538.6, Carbohydrate 90.5, Fiber 4.4, Sugar 79, Protein 21.1

PEANUT BUTTER MARSHMALLOW BUTTERSCOTCH SQUARES



Peanut Butter Marshmallow Butterscotch Squares image

Peanut Butter Butterscotch Bars are a nostalgic childhood treat. Creamy peanut butter and butterscotch give way to squishy marshmallows in this yummy treat.

Provided by Jennifer Pallian BSc, RD

Categories     Dessert

Time 8m

Number Of Ingredients 4

1 300-g bag butterscotch chips
1 cup creamy peanut butter
1/2 cup butter
4 cups mini marshmallows ((white or coloured))

Steps:

  • Combine butterscotch chips, peanut butter and butter in a large microwave-safe dish. Microwave on 50% power for 2 minutes. Remove, stir, then microwave another 1 minute on 50% power. Cool slightly.
  • Line a 8x8" square baking pan with parchment paper. Add the marshmallows. When butterscotch mixture has cooled slightly, pour over marshmallows and stir to combine and spread evenly in pan. Refrigerate until firm, about 1 hour.

PEANUT BUTTERSCOTCH FUDGE



Peanut Butterscotch Fudge image

Make and share this Peanut Butterscotch Fudge recipe from Food.com.

Provided by Chris from Kansas

Categories     Candy

Time 10m

Yield 16 serving(s)

Number Of Ingredients 5

1 (12 ounce) package butterscotch chips
1 (14 ounce) can sweetened condensed milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
1 dash salt

Steps:

  • In microwaveable mixing bowl, cook butterscotch chips for 2 1/2 to 3 minutes on 50% power, stirring once or twice until melted.
  • Blend in milk, peanut butter, vanilla and salt.
  • Cook for 1 1/2 to 2 minutes on HIGH, until bubbly, watching closely.
  • Spread into buttered 8x8 inch baking dish.
  • Chill until firm.
  • Cut into squares.
  • Keep refrigerated.

HOME



Home image

Categories     Fudge & Candy

Yield 24

Number Of Ingredients 8

●1 1/2 cups granulated sugar
● 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
●2 tablespoons butter or margarine
●1/4 teaspoon salt
●2 cups miniature marshmallows
● 1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
●1/2 cup chopped pecans or walnuts (optional)
●1 teaspoon vanilla extract

Steps:

  • Line 8-inch-square baking pan with foil.
  • Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
  • Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
  • For Milk Chocolate Fudge: Substitute 1 3/4 cups (11.5-ounce package) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.
  • For Butterscotch Fudge: Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.
  • For Peanutty Chocolate Fudge: Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

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