Thursday, July 9, 2009

Recipe: Chocolate Peanut Butter Fudge Treats

A fellow canning club member turned me onto a new food site. Joy the Baker. Yes, just what I need. Thanks Kim! I swear, I thank her without any sarcasm, because I found this recipe. Chocolate Peanut Butter Fudge Treats. That is rice crispy treats topped with a layer of peanut butter fudge, topped with a layer of chocolate fudge. Please check out Joy's post. Her pictures are much better, and more comprehensive than mine.

Here are the Rice Cripsy Directions:

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows
  • - OR -
  • 4 cups miniature marshmallows
  • 6 cups Rice Krispy Cereal (or any puffed rice cereal)

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.2. Add Rice Krispies cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. ( You may want to line your pan with parchment paper or waxed paper large enough to have flaps hanging over the sides. This will make it easy to pull the giant block of goodness out of the pan when it’s done. I just forgot this step. But as recorded in the comments below, some people had trouble with the wax paper sticking to the Krispie treats. A well sprayed pan might just be your best bet!) Cool. Make Peanut Butter Fudge.

This is my favorite photo. So gooey and good.
I wanted to eat the crispies, without any fudge.

Peanut Butter Fudge:

recipe from Alton Brown

  • 1 cup butter, plus more for greasing pan
  • 1 cup peanut butter
  • 1 teaspoon vanilla
  • 1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour over the Rice Krispy treats in the pan and spread evenly. Let cool in the fridge while you make the Chocolate Fudge.

My fudge wasn't pourable. I don't know if it
was wrong, but it tasted right.

Chocolate Fudge:

  • 2 Tbsp butter
  • 2/3 cup evaporated milk
  • 1 2/3 cups sugar
  • 1/2 tsp salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups semisweet chocolate chips
  • 1 tsp vanilla

Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, and vanilla,. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour over peanut butter fudge, spread evenly and place in the fridge to harden and cool.
My chocolate fudge wasn't pourable either. I had
the same problem last Christmas. I think my sugar - milk
mixture gets too hot. Still, I was able to pat the
fudge into place.

I forgot to take a picture of the finished product! I cut them, packed them up, and sent them on their way to work with Mike. Seriously did not want to keep these treats around. Even though I had fudge issues, (the kind of issues to have if you're lucky!) these tasted like heaven. And unlike Joy the Baker, I did not find them too rich. I could totally eat more than 10, I mean one.

1 comment:

Jennifer said...

I know don't feel so guilty for eating the 6 you send home with me. They were yummy!