Best 10 Peanut Butter Chocolate Fudge Sauce Recipes

PEANUT BUTTER HOT FUDGE SAUCE

Steps:

• Add chocolate chips and peanut butter to blender.
• Over medium heat, bring butter, corn syrup, and evaporated milk to a gentle boil in a saucepan. Occasionally stir while bringing it to a boil.
• Remove from heat and add vanilla and a dash of salt. Stir.
• Pour butter mixture over chocolate chips and peanut butter in blender.
• Blending hot liquids can be a bit tricky although I've never had a problem blending my hot fudge. You might want to hold a towel over the lid just in case!
• Blend on low speed for about 20-30 seconds or until chocolate chips are melted and peanut butter is incorporated. It doesn't take long!
• Pour into a jar. Serve immediately or store in the fridge for up to 2 weeks.

PEANUT BUTTER CHOCOLATE FUDGE SAUCE

Steps:

• Combine chopped chocolate, cream, peanut butter and golden syrup in a microwave proof jug or saucepan.
• Heat gently on stovetop or in microwave, stirring occasionally, until chocolate is melted and ingredients combined.
• Pour sauce over ice cream and top with chopped roasted peanuts.
• Keeps well in a glass jar/bottle in the fridge for at least 2 weeks (if it lasts that long!).

CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Butter one 9x9 inch pan.
• Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
• Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

CHOCOLATE PEANUT BUTTER CHIP FUDGE

Steps:

• LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan.
• MELT chocolate chips with sweetened condensed milk and vanilla in heavy saucepan over low heat, stirring frequently.
• REMOVE from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan.
• CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

CHOCOLATE-PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter.
• Combine 3/4 cup condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Combine the remaining condensed milk, the peanut butter chips and a pinch of salt in a separate saucepan. Put both pans over low heat and cook, stirring occasionally, until the chips are melted and smooth.
• Spoon the chocolate mixture into the prepared pan, leaving spaces between the spoonfuls. Spoon the peanut butter mixture into the gaps. Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container.

EASIEST CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Mix sugar, cocoa and milk in a saucepan. Bring to a rapid boil and boil for exactly one minute. Pour over peanut butter and vanilla and nuts in a bowl and beat until thick -- this only takes about a minute. Immediately pour onto a buttered platter and allow to cool. Cut into squares.
• Tip: Have your peanut butter and vanilla already in a bowl before boiling the mixture as you need to pour it over the peanut butter immediately.

CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Stir sugar and cocoa powder together in large saucepan. Stir in milk. Heat at medium-high heat until boiling, then lower heat and let low boil continue. Stir occasionally.
• Have ready a greased pie plate or similar dish. Start checking temperature with a candy thermometer when bubbles get small and glossy. (Total cooking time will be 20 minutes or less depending on amount of milk.)
• Remove from heat when mixture reaches 235 F degrees or "soft ball" stage. Set pan in cold water to cool. Add vanilla extract.
• Let cool slightly and add peanut butter. Remove from cold water and stir quickly to mix in peanut butter. Pour fudge into pie plate. Let cool and cut into pieces.

CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE

Steps:

• Make chocolate layer:
• Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
• Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
• Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
• Make peanut butter layer:
• Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
• Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
• Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
• Make hot fudge sauce:
• Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
• To serve:
• Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.

PEANUT BUTTER FUDGE SAUCE

Steps:

• In a 2 quart microwaveable bowl, combine corn syrup, peanut butter, and cream.
• Microwave on HIGH for 1-1/2 minutes, until boiling.
• Add chocolate chips and stir till melted.
• Cool and store in fridge.
• Warm up to serve over ice cream.

EASY CHOCOLATE PEANUT BUTTER SAUCE

Steps:

• In a medium saucepan over medium heat, bring 1 cup water to a boil.
• Whisk in cocoa powder and sugar; cook whisking constantly until the mixture forms bubbles around the edges of the pan.
• Simmer until sauce thickens slighty, whisking constantly (this should take about 3-4 minutes).
• Reduce heat to low and whisk in peanut butter; simmer until sauce thickens and is smooth (another 3 minutes longer).
• Remove from heat and add in vanilla; cool slightly.
• If not using immediately, cool completely and transfer to a glass bowl, cover and refrigerate.
• Just rewarm slightly before using.