Peanut Butter Butterscotch Fudge

If you want to add more gluten free and fodmap friendly recipes to your recipe box, Peanut Butter Butterscotch Fudge might be a recipe you should try. One portion of this dish contains roughly 2g of protein, 5g of fat, and a total of 55 calories. This recipe serves 25. For 6 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 3178 would say it hit the spot. A mixture of butterscotch, chocolate, creamy peanut butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a hor d'oeuvre. It is brought to you by Somethings Wanky. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is good. If you like this recipe, take a look at these similar recipes: Butterscotch Peanut Butter Fudge, Butterscotch Milkshakes with Chocolate Peanut Butter Hot Fudge, and Microwave Peanut Butter Fudge topped with Chocolate & Mini Peanut Butter Cups | Muffins for Muffin.

Servings: 25

 

Ingredients:

3 1/2 cups (2 packages) butterscotch morsels

optional: approximately 1/4 cup chocolate, melted for drizzling (I used chocolate candy melts, like Wilton's, so the drizzle would harden quickly)

3/4 cup creamy peanut butter

Equipment:

sauce pan

baking paper

baking pan

wax paper

Cooking instruction summary:

Over low heat (must be LOW), melt the peanut butter in a medium sauce pan, stirring continuously. Add the butterscotch morsels and continue to stir until everything is melted and smooth.Line an 8x8 baking dish with parchment paper or wax paper, and pour the mixture into the prepared dish.Allow to cool for at least 4 hours or overnight before cutting into 2-inch squares. You can drizzle with chocolate, if desired, before they are cut or after-- up to you. I drizzled after.

 

Step by step:


1. Over low heat (must be LOW), melt the peanut butter in a medium sauce pan, stirring continuously.

2. Add the butterscotch morsels and continue to stir until everything is melted and smooth.Line an 8x8 baking dish with parchment paper or wax paper, and pour the mixture into the prepared dish.Allow to cool for at least 4 hours or overnight before cutting into 2-inch squares. You can drizzle with chocolate, if desired, before they are cut or after-- up to you. I drizzled after.


Nutrition Information:

Quickview
54k Calories
2g Protein
4g Total Fat
2g Carbs
2% Health Score
Limit These
Calories
54k
3%

Fat
4g
7%

  Saturated Fat
1g
7%

Carbohydrates
2g
1%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
35mg
2%

Get Enough Of These
Protein
2g
4%

Manganese
0.12mg
6%

Vitamin B3
1mg
5%

Vitamin E
0.7mg
5%

Magnesium
13mg
3%

Phosphorus
30mg
3%

Copper
0.05mg
2%

Fiber
0.56g
2%

Vitamin B6
0.04mg
2%

Zinc
0.25mg
2%

Potassium
55mg
2%

Folate
5µg
1%

Iron
0.19mg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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