Peanut Butter Chocolate Fudge

Peanut Butter Chocolate Fudge

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Peanut Butter Chocolate Fudge Recipe Yum
This ‘no-fail, no-fuss’ Peanut Butter Chocolate Fudge recipe has a subtle peanut butter caramel flavor with a hint of decadent chocolate. It’s firm enough to cut neatly into squares, yet stays soft to the palate. ~BB Bakes Sugar Art
Peanut Butter Chocolate Fudge
Servings
lbs
Ingredients
Servings
lbs
Ingredients
Peanut Butter Chocolate Fudge
Instructions
  1. In a heavy saucepan, melt peanut butter chips and 2 tablespoons butter with 1 cup sweetened condensed milk.
  2. Remove from heat; stir in peanuts.
  3. Spread into a wax or parchment-lined 8" square pan.
  4. Cover fudge with plastic or saran wrap and gently press fudge. Smooth to all corners and level the fudge in the pan.
  5. Allow the fudge to cool for approximately 10 minutes.
  6. In a small heavy saucepan, melt chocolate chips and remaining 2 tablespoons of butter with remaining sweetened condensed milk.
  7. Spread chocolate mixture using plastic or saran wrap by gently pressing and smoothing chocolate layer.
  8. Chill for 2 hours or until firm.
  9. Turn fudge onto cutting board; peel off paper and cut into squares.
  10. Store loosely covered at room temperature.
Pokémon Chocolate Cupcake Recipe

Pokémon Chocolate Cupcake Recipe


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Pokémon Chocolate Cupcake Recipe Yum
Gluten or Gluten-free, this rich, dark chocolate batter for these small batch of cupcakes makes life a little bit sweeter. To make these cupcakes Gluten-Free, use King Arthur's Measure for Measure flour. (No other gluten-free flour has been tested.) If using the recommended flour the only slight difference will be with the doming of the cupcakes. ~Recipe by: BB Bakes Sugar Art
Pokemon Cupcakes
Prep Time 5 minutes
Cook Time 16-19 minutes
Servings
cupcakes
Ingredients
Prep Time 5 minutes
Cook Time 16-19 minutes
Servings
cupcakes
Ingredients
Pokemon Cupcakes
Instructions
  1. Preheat over to 350º. Place wrappers into a cupcake pan.
  2. Combine unsalted butter, semi-sweet chocolate chips and vegetable oil into a small bowl. In a small bowl, microwave 30 seconds; stir mixture until melted. Set aside to cool.
  3. In a mixing bowl sift together the all-purpose flour, cocoa powder, baking powder, salt and sugar.
  4. In a small mixing bowl whisk together the egg, vanilla, sour cream and coffee.
  5. Combine the wet ingredients with dry ingredients. Whisk until smooth.
  6. Pour batter into prepared cupcake pan. Bake @ 350º for 16-19 minutes or until the center of the cupcakes are firm to touch. Do not overbake.
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