14216 Peanut Butter–Chocolate Fudge 15 mins, plus cooling time 15 mins 25 squares Mon Dec 29 18:33:23 -0800 2008 Mon Dec 29 18:33:23 -0800 2008 Easy American Hack http://www.chow.com/recipes/14216 Tue, 30 Dec 2008 02:33:23 GMT 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.

]]>
  • Coat an 8-by-8-inch baking dish with butter and set aside.
  • Combine milk, chocolate chips, and marshmallows and salt 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 Soufi 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

    ]]>     1 teaspoon vanilla extract

    ]]>     1/2 teaspoon kosher salt

    ]]>     25658 peanutty