11269 Peanut Butter–Chocolate Fudge 15 mins, plus cooling time 15 mins 25 squares Thu Nov 29 10:12:00 -0800 2007 Thu Aug 13 17:00:57 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11269 Fri, 14 Aug 2009 00:00:57 GMT Peanut butter cups morph into fudge Peanut butter cups morph into a no-fuss fudge. This fudge combines the saltiness of peanut butter with the complexity of chocolate for a simple sweet that’s a crowd-pleaser.

What to buy: We used 60 percent cacao bittersweet chocolate chips from Ghirardelli. They have a deep chocolate flavor and make this fudge even easier, because no chopping is necessary.

Game plan: The fudge will last up to 10 days when stored covered in the refrigerator.

This recipe was featured as part of our Back-to-School Bake Sale story and our Chocolate Desserts photo gallery.

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  • Coat an 8-by-8-inch baking dish with butter and set aside.
  • Combine milk, chocolate chips, and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until mixture is melted and smooth, about 5 minutes.
  • Remove from heat and mix in peanut butter and vanilla extract until thoroughly combined.
  • Turn into the prepared baking dish, spread out evenly, and let cool to room temperature, about 10 minutes.
  • Cover and place in the refrigerator until firm, about 1 hour. Cut into 25 squares and serve.
    • ]]>     http://www.chow.com/assets/2008/08/fudge290.jpg Aida Mollenkamp 54 Sweet/Dessert 1 (14-ounce) can sweetened condensed milk

    ]]>     1 (11.5-ounce) package bittersweet chocolate chips

    ]]>     1 1/2 cups miniature marshmallows

    ]]>     1 cup smooth peanut butter

    ]]>     292 1 teaspoon vanilla extract

    ]]>     2395 aida mollenkamp 1 chow 154 sweet 1004 christmas 384 easy 822 american 50 dessert 772 brownie points 261 nuts 695 quick 19823 bake sale 435 vegetarian 1619 omnivore 2166 kids 9636 adults 2747 make ahead 755 travels well 20584 present 10699 baked goods 152 baking 19397 fudge