The best delicious Chocolate Peanut Butter Ribbon Fudge recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Peanut Butter Ribbon Fudge recipe today!
Hello my friends, this Chocolate Peanut Butter Ribbon Fudge recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Peanut Butter Ribbon Fudge is amazingly delicious, and addictive, everyone will be asking for more Chocolate Peanut Butter Ribbon Fudge.
What Makes This Chocolate Peanut Butter Ribbon Fudge Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Peanut Butter Ribbon Fudge.
Ready to make this Chocolate Peanut Butter Ribbon Fudge Recipe? Let’s do it!
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1 c Peanut butter 2 c Granulated sugar
4 oz Plus 2 tb butter, 5 oz Evaporated milk
Cut into tablespoons 2 tb Powdered sugar
3 1/2 oz Marshmallow creme 12 oz Semisweet chocolate chips
2 ts Vanilla extract
Wait until you taste this–it’s fabulous, easy, and makes a wonderful gift.
1. In a small glass bowl, combine peanut butter and 2 tablespoons butter.
Heat in a microwave oven on High 30 to 60 seconds, stirring once, until
butter is melted and peanut butter is soft. Stir in powdered sugar until
well blended; set aside.
2. In a large bowl, combine chocolate chips, remaining 1 stick butter,
marshmallow creme, and vanilla; set aside.
3. In a large saucepan, combine granulated sugar and evaporated milk. Heat
over low heat, stirring constantly, until mixture comes to a boil. Boil 6
minutes, stirring constantly. Pour over chocolate mixture in bowl and stir
briskly until chocolate and butter melt and mixture is well blended.
4. Turn half of chocolate mixture into a well-buttered 8-inch square pan.
Carefully spoon reserved peanut butter mixture over chocolate layer,
spreading evenly. Carefully place remaining chocolate mixture over peanut
butter mixture and spread evenly. Refrigerate until set. Cut into 25
squares.
Yields
6 servings
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