Two Danas, plus a King Arthur Flour recipe, contributed to adding chocolate fudge in an easier version of traditional buckeye cookies.

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For peanut butter fudge base:

• 14 oz creamy peanut butter (Teddie smooth is my fav)
• 14 oz powdered sugar
• 1 stick butter, room temperature
• 1 tsp vanilla

By hand or with a mixer combine peanut butter, butter, and powdered sugar until uniformly blended. Line a 9×13 baking dish with parchment paper and press the peanut butter fudge into an even layer.

For chocolate fudge topping:

• 12 oz semisweet chocolate chips
• 1/2 cup sweetened condensed milk

 In a microwave-safe bowl, heat the chocolate chips and condensed milk for about 1 minute. Avoid overheating (individual chips will still be visible) and stir until smooth. Spread over the peanut layer evenly. Chill and cut into squares. They taste best at room temperature but need to be stored in plastic wrap.

Posted by: danar

This entry was posted on Monday, February 18th, 2019 at 1:15 am and is filed under desserts.

Tags: dessert