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creamy peanut butter fudge

(3 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This fudge came about by accident.I was going to make the lemon pie fudge, but found I did not have all the ingredients I needed. So I made this instead- and it turned out pretty darn good- my SIL was over for dinner and later, just before she was going home spotted the plate of fudge on the counter and asked for a piece..then another and finally asked if she could take some home.. and she did.

(3 ratings)
yield 8 x8-inch pan full
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For creamy peanut butter fudge

  • 14 oz
    can sweetened condensed milk
  • 2 pkg
    10 oz. each , peanut butter chips
  • 2 Tbsp
    butter
  • 2 Tbsp
    peanut butter, creamy or crunchy
  • 1 c
    crushed fine, nutter peanut butter sandwich cookies
  • 1 tsp
    vanilla extract
  • 1/2 c
    semi-sweet or milk chocolate chips, melted
  • 1/4 c
    more or less heath toffee crunch pieces

How To Make creamy peanut butter fudge

  • 1
    Butter or spray an 8x8-inch Pyrex dish. Set aside. Place cookies in a plastic bag and crush with a rolling pin or the side of a meat tenderizer.Crushing to pretty fine.Set aside.
  • 2
    In a medium saucepan add the sweetened condensed milk, the peanut butter chips,butter and peanut butter;stir until all the mixture is blended and chips are melted over a medium low flame.
  • 3
    When chips are melted stir in the cookie crumbs and vanilla. Remove pan from heat and stir to combine. Pour into prepared pan. Spread to even out. Chill until set;about 2 hours.Cut into squares.
  • 4
    Melt chocolate chips in microwave for 1 minute, stirring at 30 second intervals until melted and smooth. Spread a small amount of the melted chocolate on each square and sprinkle on the Heath toffee crunch. Chill until chocolate is set. Enjoy!
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