Food recipes
Honey Roasted Peanut Butter Fudge
Honey Roasted Peanut Butter Fudge Ingredients: sugars, powdered butter, without salt sugars, brown milk, fluid, 1% fat, without added vitamin a and vitamin d peanut butter, smooth style, without salt vanilla extract s...
Honey Roasted Peanut Butter Fudge
Ingredients:
sugars, powdered
butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
Directions:
Spray an 8x8 baking pan very lightly with nonstick cooking spray.
Set aside.
In a large bowl, add powdered sugar and set aside.
In a medium saucepan, melt the butter over medium heat.
Once melted, stir in brown sugar and milk.
Bring to a boil and then continue to boil for about 2 minutes, stirring constantly.
Remove saucepan from heat.
Stir in peanut butter and vanilla.
Pour peanut butter mixture over powdered sugar.
Using an electric hand mixer or stand mixer with a fitted paddle attachment, beat until smooth.
Pour into prepared baking pan and refrigerate until firm, about 1 hour.
Remove from refrigerator and cut into squares.
In a medium bowl, heat chocolate wafers/chips on medium heat until melted, stirring every 15 seconds so not to burn.
Drizzle chocolate over fudge and then top each piece with 1 or 2 almonds.
Drizzle more chocolate on top, if desired.
Ingredients:
sugars, powdered
butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
Directions:
Spray an 8x8 baking pan very lightly with nonstick cooking spray.
Set aside.
In a large bowl, add powdered sugar and set aside.
In a medium saucepan, melt the butter over medium heat.
Once melted, stir in brown sugar and milk.
Bring to a boil and then continue to boil for about 2 minutes, stirring constantly.
Remove saucepan from heat.
Stir in peanut butter and vanilla.
Pour peanut butter mixture over powdered sugar.
Using an electric hand mixer or stand mixer with a fitted paddle attachment, beat until smooth.
Pour into prepared baking pan and refrigerate until firm, about 1 hour.
Remove from refrigerator and cut into squares.
In a medium bowl, heat chocolate wafers/chips on medium heat until melted, stirring every 15 seconds so not to burn.
Drizzle chocolate over fudge and then top each piece with 1 or 2 almonds.
Drizzle more chocolate on top, if desired.