27715 Peanut Butter–Chocolate Fudge 15 mins, plus cooling time 15 mins 25 squares Sun Sep 06 02:37:14 -0700 2009 Sun Sep 06 02:37:14 -0700 2009 Easy American Hack http://www.chow.com/recipes/27715 Sun, 06 Sep 2009 09:37:14 GMT This fudge combines the saltiness of peanut butter with the complexity of chocolate for a simple sweet that’s a crowd-pleaser.

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.

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

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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 reesy 54 Sweet/Dessert 1×400g can sweetened condensed milk

    ]]>     325g bittersweet couverture

    ]]>     1.5 cups miniature marshmallows

    ]]>     250g smooth peanut butter

    ]]>     1 teaspoon vanilla extract

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