Best 4 Peanut Butter Swirled Fudge Recipes

CHOCOLATE PEANUT BUTTER SWIRL FUDGE

Steps:

• In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
• In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
• Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

CHOCOLATE PEANUT BUTTER SWIRLED FUDGE

Steps:

• LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan.
• MELT peanut butter chips with 1 cup sweetened condensed milk, butter and salt in heavy saucepan over low heat.
• MELT chocolate chips with remaining sweetened condensed milk in small saucepan. Remove from heat; add vanilla. Stir until smooth.
• SPREAD peanut butter mixture evenly into prepared pan. Spoon chocolate mixture over peanut butter mixture. With table knife or metal spatula, swirl through top of fudge.
• CHILL 3 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

PEANUT BUTTER SWIRLED FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large heavy saucepan, combine the sugar, cream, cocoa, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook over medium-low heat, without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in the marshmallow creme, peanut butter and 1 package chips., With a hand mixer, beat until mixture begins to lose its gloss, about 6-8 minutes. Fold in remaining chips. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

SWIRLED PEANUT BUTTER FUDGE BROWNIES

Steps:

• Heat oven to 350 degrees.
• Grease a 11 x 17 inch sheet cake pan.
• In large sauce pan, melt butter; add peanut butter, stir until peanut butter is melted.
• Stir in sugar and vanilla, remove from heat.
• Lightly beat eggs in a bowl and add to mixture in pan, if it is cool enough.
• In seperate bowl whisk together flour, baking powder and salt.
• Add flour to batter in pan and beat well with spoon.
• Remove 3 1/2 cups of batter to another bowl and stir into it the 1/2 cup cocoa.
• Spread chocolate batter into cake pan.
• Spread the peanut butter batter over top and swirl with the back of a small spoon.
• Bake 30 minutes or until just done.
• Cool in pan then cut into small squares as they are rich.