PEANUT BUTTER CUP CARAMEL FUDGE

Line 8x8 pan with yes, you guessed it...nonstick foil! (This recipe is also easily doubled to fit a 9x13 if u prefer and have good willpower!)

Layer 1: In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread in pan evenly with a little spatula. Stick in the freezer.

Layer 2: In a pot on the stove, melt 2T. butter, 2T. evaporated milk and 1/2c. sugar. Bring to a boil and cook at a simmer for 4 minutes, stirring the whole time. Remove from heat and quickly stir in 3/4c. fluff, 2T. peanut butter and 1/2tsp. vanilla. Pour over the first layer and spread evenly. Sprinkle chopped peanut butter cups on top of this layer and lightly press in-work fast they will get "melty." Right back into the freezer!!!

Layer 3: In the microwave, melt:
7 ounces caramels and 2T. heavy cream
Pour this over layer 2 and spread evenly. Yes, back into the freezer! See? You are getting the hang of this now!! Almost done!

Layer 4: (it's the same as layer 1)
In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread on top of the layers evenly. Add more pb cups on top if you want. Stick in the freezer to firm. Then transfer pan to the fridge for 1-2 hours. Remove, cut into squares, eat! I hope you love this as much as I do!


Base fudge recipe adapted from culinary in the desert-pb cup addition a hugs & cookies original

SNICKERS FUDGE

Line 8x8 pan with yes, you guessed it...nonstick foil! (This recipe is also easily doubled to fit a 9x13 if u prefer and have good willpower!)

Layer 1: In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread in pan evenly with a little spatula. Stick in the freezer.

Layer 2: In a pot on the stove, melt 2T. butter. Add 2T. evaporated milk and 1/2c. sugar. Bring to a boil and cook at a simmer for 4 minutes, stirring the whole time. Remove from heat and quickly stir in 3/4c. fluff, 2T. peanut butter and 1/2tsp. vanilla. Pour over the first layer and spread evenly. Sprinkle chopped peanuts on top of this layer and lightly press in. I only used peanuts on half the tray but it's up to you! Love peanuts? Go for it! Hate them? Skip it! Stick back in the freezer.

Layer 3: In the microwave, melt:
7 ounces caramels and 2T. heavy cream
Pour this over layer 2 and spread evenly. Yes, back into the freezer! See? You are getting the hang of this now!! Almost done!

Layer 4: (it's the same as layer 1)
In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread on top of the layers evenly. Stick in the freezer to firm. Then transfer pan to the fridge for 1-2 hours. Remove, cut into squares, eat! I hope you love this as much as I do!

adapted from culinary in the desert

PEANUT BUTTER FUDGE

Peanut Butter Fudge

1¼ cups (10 ounces) unsalted butter
1¼ cups smooth peanut butter
Pinch of salt
1½ teaspoons vanilla extract
4½ cups powdered sugar, sifted

1. Butter an 8-inch non-stick baking dish (or line with buttered parchment paper) and set aside.

2. In a medium saucepan over medium heat, heat the butter and peanut butter until the mixtures comes to a boil. Remove from the heat.

3. Add the salt and vanilla extract, then stir in the powdered sugar until smooth and no lumps remain.

4. Pour the fudge mixture into the prepared pan and smooth the top. Press a piece of plastic wrap directly on the fudge and refrigerate until set, at least 1 hour. Cut into squares and serve. Fudge can be stored at cool room temperature in an airtight container.

recipe from brown eyed baker

SNICKERS FUDGE

Need I say more?

Line 8x8 pan with yes, you guessed it...nonstick foil! (This recipe is also easily doubled to fit a 9x13 if u prefer and have good willpower!)

Layer 1: In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread in pan evenly with a little spatula. Stick in the freezer.

Layer 2: In a pot on the stove, melt 2T. butter. Add 2T. evaporated milk and 1/2c. sugar. Bring to a boil and cook at a simmer for 4 minutes, stirring the whole time. Remove from heat and quickly stir in 3/4c. fluff, 2T. peanut butter and 1/2tsp. vanilla. Pour over the first layer and spread evenly. Sprinkle chopped peanuts on top of this layer and lightly press in. I only used peanuts on half the tray but it's up to you! Love peanuts? Go for it! Hate them? Skip it! Stick back in the freezer.

Layer 3: In the microwave, melt:
7 ounces caramels and 2T. heavy cream
Pour this over layer 2 and spread evenly. Yes, back into the freezer! See? You are getting the hang of this now!! Almost done!

Layer 4: (it's the same as layer 1)
In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread on top of the layers evenly. Stick in the freezer to firm. Then transfer pan to the fridge for 1-2 hours. Remove, cut into squares, eat! I hope you love this as much as I do!

SNICKERS FUDGE

MORE Snickers Peanut Butter Fudge. Oh My!

Line 8x8 pan with yes, you guessed it...nonstick foil! (This recipe is also easily doubled to fit a 9x13 if u prefer and have good willpower!)

Layer 1: In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread in pan evenly with a little spatula. Stick in the freezer.

Layer 2: In a pot on the stove, melt 2T. butter. Add 2T. evaporated milk and 1/2c. sugar. Bring to a boil and cook at a simmer for 4 minutes, stirring the whole time. Remove from heat and quickly stir in 3/4c. fluff, 2T. peanut butter and 1/2tsp. vanilla. Pour over the first layer and spread evenly. Sprinkle chopped peanuts on top of this layer and lightly press in. I only used peanuts on half the tray but it's up to you! Love peanuts? Go for it! Hate them? Skip it! Stick back in the freezer.

Layer 3: In the microwave, melt:
7 ounces caramels and 2T. heavy cream
Pour this over layer 2 and spread evenly. Yes, back into the freezer! See? You are getting the hang of this now!! Almost done!

Layer 4: (it's the same as layer 1)
In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread on top of the layers evenly. Stick in the freezer to firm. Then transfer pan to the fridge for 1-2 hours. Remove, cut into squares, eat! I hope you love this as much as I do!

WHITE CHOCOLATE RASPBERRY FUDGE

YES, THIS IS SWEET! (AFTER ALL, IT IS FUDGE) YES, THIS IS DELICIOUS!!!!! ENJOY! AND ADDED BONUS? IT'S GLUTEN FREE!

Ingredients
2 c. marshmallows
1 c. sugar
1/2 cup heavy cream
3 T. butter
1/2 tsp. salt
1 3/4 cups white chocolate chips
2 heaping T. seedless raspberry preserves
1/2 tsp. vanilla extract

Directions
Line a loaf pan with nonstick foil. Combine marshmallows, sugar, cream, butter and salt in a pot over medium heat. Cook, stirring, until butter and marshmallows are melted. Continue cooking 5 minutes, stirring occasionally.

Combine 1/4 cup white chocolate chips and raspberry preserves in a microwaveable bowl. Microwave 20 seconds. Stir the white chocolate mixture until smooth.

Back to the fudge... Stir the remaining white chocolate chips and vanilla into the marshmallow mixture until melted. Pour the mixture into the loaf pan. Drop tablespoonfuls of the raspberry mixture on top of the fudge and swirl in with a toothpick. Let the fudge chill in fridge for a few hours until set. Cut into squares and serve!!!!

NUTELLA & CARAMEL HAZELNUT FUDGE

HERE IT IS!
OPEN WIDE!
MMMMMMM!!!!!


THIS IS SOME CRAZY GOOD FUDGE AND THE BEST PART? IT'S GLUTEN FREE TOO!!!!!


This recipe is from Doughmesstic! The only change I made was to toast the hazelnuts in the oven for about 5 mins on 375.


Nutella and Sea Salt Caramel Chocolate Fudge

makes one 9×9 pan, about 50 pieces

Bottom Layer

1 cup Semi Sweet or Bittersweet Chocolate Chips
1/4 cup Milk Chocolate Chips
1/4 cup Nutella
Caramel Layer

Sea Salt Caramel – adapted from Baked Cookbook

1/2 cup heavy cream
1 teaspoon sea salt
1 cup sugar
2 tablespoons light corn syrup
1 teaspoon Vanilla
1/4 cup sour cream
In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. set aside.

In a medium saucepan combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, 6 to 8 minutes. Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown – it will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.

Add the cream mixture and the vanilla to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temp, then follow the brownie instructions. Transfer to an airtight container and refrigerate any leftover caramel. it makes a great ice cream topping or tastes great straight out of the jar.

Middle Layer

4 Tbsp. Butter
1 cup Sugar
1/4 cup Evaporated Milk
1 7 oz. Jar Marshmallow Creme
2 teaspoons Vanilla
1 cup Chopped Hazelnuts
Top Layer

1 cup Milk Chocolate Chips
1/4 cup Semi Sweet or Bittersweet Chocolate Chips
1/4 cup Nutella
For Top & Bottom Layers:

Heat Chocolate Chips in small bowl in the microwave for 40 seconds. Stir. Reheat additional 30 seconds. Stir. Repeat by heating for 20 second intervals until fully melted. Stir in Nutella until well combined.

For Bottom Layer, pour into Sprayed 9×9 Baking Pan (preferably silicon, or a regular baking pan lined with parchment). Spread evenly until entire level is covered.

Once slightly cooled, top warm caramel. Use entire recipe.

Middle Layer:

Top caramel with chopped nuts.

In a medium pan, melt butter. Add the sugar and evaporated milk. Boil 5 minutes, stirring constantly. Remove from heat and stir in vanilla and marshmallow creme. Pour mixture evenly over the previous layers.

Top Layer:

Repeat process for bottom layer, and pour evenly over the top of the previous layers.

Refrigerate for 3-4 hours, until firm. Cut into bite sized pieces. Caramel layer will be gooey, keep refrigerated until ready to serve. (note – picture above with oozing caramel was taken for fun, before fudge was set. Yum.)