Peanut butter is easily one of my favorite dessert flavors and I have made fudge in the past with chocolate, but not with peanut butter. Other recipes I found have too much sugar and not nearly enough peanut butter, so after some experimentation I think I got the amounts just right. I also had some mini chocolate chips that needed used up so I melted them and made some (very rustic looking) buckeyes. I definitely recommend putting these in the freezer, they taste so much better.
Ingredients:
2 cups brown sugar
1 1/2 cups peanut butter
2 cups powdered sugar
1/2 cup butter
1/2 cup milk
1 tsp vanilla extract
2 cups chocolate (any melting chocolate will do, I used semisweet chocolate chips)
Instructions (Peanut Butter Fudge):
1) Melt butter over medium heat
2) Stir in brown sugar and milk
3) Boil 2 minutes, stirring frequently
4) Remove from heat. Add the peanut butter and vanilla
5) Pour over powdered sugar and beat until smooth
6) If you just want peanut butter fudge, transfer to a 9x9 pan and chill in the fridge. For buckeyes, place in the fridge for 30 minutes-1 hour or until cooled. You want to be able to roll into balls without the fudge melting.
Instructions (Buckeyes)
1) Fill a small pot with 1-2 inches of water and turn the heat onto medium. Pour your chocolate in a metal or glass bowl and place over the pot (don't let the water touch the bowl). Stir the chocolate until melted.
2) Roll the peanut butter into 3/4" balls and use a skewer or toothpick to dip into the chocolate. Place onto a sheet tray and repeat until all the fudge is used. I use the skewer to scrape/smooth over the hole from the skewer.
3) Chill in the freezer for 30 minutes then store in a bag or container. Try not to eat them all at once!
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