Peanut Butter Fudge

The recipe Peanut Butter Fudge can be made in around 10 minutes. One serving contains 77 calories, 1g of protein, and 5g of fat. For 7 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 64. This recipe is liked by 127 foodies and cooks. It is brought to you by Seeded at the Table. Head to the store and pick up creamy peanut butter, powdered sugar, vanillan extract, and a few other things to make it today. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. With a spoonacular score of 4%, this dish is very bad (but still fixable). Similar recipes include Microwave Peanut Butter Fudge topped with Chocolate & Mini Peanut Butter Cups | Muffins for Muffin, Peanut Butter Fudge and Peanut Butter Tip, and Peanut Butter Fudge.

Servings: 64

Preparation duration: 5 minutes

Cooking duration: 4 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Butter the bottom and sides of an 8- x 8-inch pan, then line with parchment paper. (The butter helps the paper stick to the pan.) Lightly butter the top of the parchment paper, as well. Combine the 1 cup butter and peanut butter in a large microwave safe bowl, cover with plastic wrap and microwave on full power for 2 minutes. Carefully remove from the microwave, stir, then microwave on full power for an additional 2 minutes.Remove the bowl from the microwave. Carefully stir in the vanilla and confectioners' sugar with a wooden spoon or rubber spatula until evenly combined. The mixture may become a little crumbly at first, but continue to stir until the ingredients are smooth and a nice "dough" forms.Pour the mixture into the prepared pan and spread into an even layer, pushing to fill the corners. Place an additional square piece of parchment paper directly on the surface of the fudge. Refrigerate at least 2 hours. Use a large knife to cut into 1-inch cubes. Store in an airtight container at room temperature for up to 1 week.Source: Barely adapted from Annie's Eats, originally from Alton Brown, via The Food Network

 

Step by step:

1. Butter the bottom and sides of an 8- x 8-inch pan, then line with parchment paper. (The butter helps the paper stick to the pan.) Lightly butter the top of the parchment paper, as well.

2. Combine the 1 cup butter and peanut butter in a large microwave safe bowl, cover with plastic wrap and microwave on full power for 2 minutes. Carefully remove from the microwave, stir, then microwave on full power for an additional 2 minutes.

3. Remove the bowl from the microwave. Carefully stir in the vanilla and confectioners' sugar with a wooden spoon or rubber spatula until evenly combined. The mixture may become a little crumbly at first, but continue to stir until the ingredients are smooth and a nice "dough" forms.

4. Pour the mixture into the prepared pan and spread into an even layer, pushing to fill the corners.

5. Place an additional square piece of parchment paper directly on the surface of the fudge. Refrigerate at least 2 hours. Use a large knife to cut into 1-inch cubes. Store in an airtight container at room temperature for up to 1 week.Source: Barely adapted from Annie's Eats, originally from Alton Brown, via The Food Network

Nutrition Information:

covered percent of daily need

 

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