Chocolate Peanut Butter Fudge

Ingredients

• 14 oz. sweetened condensed milk (not evaporated)
• 12 oz. peanut butter flavored chips
• 1 cup semi-sweet chocolate chips
• ½ cup chopped peanuts (optional)
• ¼ cup butter

Process
Take a heavy saucepan and melt peanut butter chips, butter, and condensed milk in it. When the butter melts, remove from heat, stir in the peanuts, and mix well. Spread this mixture in an 8" square pan lined with wax paper and set aside.

Add chocolate chips and butter to the saucepan and melt on low heat. Spread this chocolate mixture on the peanut mixture and chill for about 2 hours until firm. After 2 hours, flip the fudge onto a cutting board and cut into squares. Bring to room temperature and serve.

Ingredients

• ¾ stick unsalted butter, softened
• 18 oz. brownies mix
• 6 oz. bittersweet baking chocolate, coarsely chopped
• 1 cup marshmallow cream
• ¾ cup creamy peanut butter

• ¾ cup confectioners' sugar
• ½ cup peanut butter chips
• ½ cup dry roasted peanuts, chopped
• 1 tbsp. light corn syrup
• Peanut butter filling
• Chocolate glaze

Process
Heat the oven to 350ºF and line a 9" square pan with aluminum foil. Coat the foil with nonstick spray. Prepare the brownies as per the package instructions, stir in peanuts along with peanut butter chips, and mix well.

Bake for about 30 minutes until a wooden pick inserted comes out with moist crumbs attached. Cool completely on a wire rack. For filling, beat marshmallow cream, peanut butter, and butter in a bowl with hand mixer on high speed until well blended.

When well blended, reduce the speed to low and add confectioners' sugar and blend thoroughly. Spread this mixture evenly over brownies. For the glaze, microwave butter and chocolate, until melted and smooth, stirring at 30 second intervals. Let the mixture cool slightly, add in corn syrup, mix well, and spread over the filling. Refrigerate for an hour or until the filling and glaze sets. Lift the foil onto a cutting board; cut the fudge into 6 rows and columns.

Ingredients

• ½ jar marshmallow cream
• 12 oz. semisweet chocolate pieces
• 5.33 oz. evaporated milk
• 2 cups granulated sugar
• 1 cup smooth or crunchy peanut butter
• ½ cup butter, cut into slices
• 2 tbsp. melted butter
• 2 tbsp. powdered sugar
• 2 tsp. vanilla

Process
Take a large bowl and add powdered sugar, peanut butter, and melted butter in it. Mix well and set aside. In a mixing bowl, combine marshmallow cream, chocolate pieces, vanilla, and butter slices and set aside. Take a medium-sized saucepan and heat evaporated milk along with granulated sugar in it for about 6 minutes over low heat; stir constantly.

Pour this concoction over chocolate mixture and stir until well blended. Pour half the chocolate mixture into a 9" buttered pan. Spread the remaining peanut butter over the fudge layer. Refrigerate until set. Cut in squares and serve.