Buckeye Fudge #FantasticalFoodFight
This month's Fantastical Food Fight's theme is "Candy"! Check out the information about this fun group, hosted by Sarah, here. I have been trying to participate in this group for awhile, but somehow things just haven't worked out - but today, today the stars are aligned and here I am!
This was a delicious combination of chocolate and peanut butter in a rich, creamy fudge easy and quick to make, and enjoy! My peanut butter layer came out a little crumbly, but the flavor and creamy texture is wonderful. Fudge seems to be the perfect addition to any Holiday dessert platter - and if you love peanut butter and chocolate together this is a wonderful recipe to try out and share!
A little goes a long way with this rich treat. I cut our pieces very small.
Buckeye Fudge from Barefeet in the Kitchen
Peanut Butter Layer:
1 cup butter
1 cup creamy peanut butter
1 teaspoon vanilla
3 1/2 cups sifted powdered sugar
7 ounces sweetened condensed milk (1/2 of a 14-oz can)
1 cup dark chocolate chips
1/2 cup milk chocolate chips
2 tablespoons butter
- Make the peanut butter layer first. Prep a 2-quart dish by spraying with nonstick baking spray and setting aside.
- In a medium nonstick pot, add the 1 cup butter, and 1 cup creamy peanut butter and over medium-low heat, stirring frequently with a spatula, melt the two together and immediately remove from heat. Stir in vanilla and sifted powdered sugar until well combined. Press into the bottom of the prepped 2-quart dish.
- Make the chocolate layer next by combining all ingredients in a medium nonstick pot over medium-low heat, stirring frequently. As soon as the ingredients melt and combine, stir until very smooth and then spread over the top of the prepared peanut butter layer, smoothing the surface.
- You can chill in the refrigerator, or allow to cool at room temp.
- Cut into bite sized pieces and serve within a few days of preparing.