Melt in your mouth peanut butter fudge.
Fudge. There are just some things you need to have in your life. This white chocolate peanut butter fudge is one of them. I stumbled upon this recipe a few years ago when making mini desserts for my sister-in-law’s bridal shower. I had never made it, but it involved peanut butter and white chocolate… yum. My niece had asked if she could help with the desserts and I asked if she’d bring this one. When she arrived with the fudge, she said, “You have to see how heavy this pan is!” We laughed and laughed at how much fudge a double recipe made and figured we’d all be eating peanut butter fudge for months after the shower. Wow, it was such a hit!! Ladies must have been stuffing pieces in their purses because all 162 pieces of the fudge somehow disappeared – and they were large square pieces! Ha! Really, though, it is fantastic. I’ve made some now for the last three years at the holidays. It’s something you need to know about. It would be perfect for Valentine’s Day coming up, or any time you are bringing a treat to a function.
There are a few tips I’ve come across in making this peanut butter fudge. When the recipe says to line the pan with parchment paper – really do that. It was so handy to lift the entire pan of fudge out of the pan, and then cut it into pieces. MUCH easier than cutting it in the pan. The original recipe said to use a 9×9 pan, but actually a 9×13 pan would work if you wanted shorter pieces of fudge. I found that creating taller pieces and cutting them into squares and then into triangles was my favorite way to present this peanut butter fudge. When I was younger, probably sometime in my teens or 20s, I went to my Grandma Bette’s house and she was serving brownies for a treat. She had cut them into triangles and sprinkled a bit of powdered sugar on them. It made plain old brownies from a box look so fancy! It really made an impression on me and I remembered that triangle trick while I was making this.
While I was mixing the ingredients together, I wish I would have prepared my ingredients a bit more before hand. Next time I make it, I’ll combine the white chocolate chips, peanut butter and the jar of marshmallow cream together in a bowl before melting the sugar, butter and cream together. You don’t need the stress of getting marshmallow cream out of the jar while your fudge is hardening. Prep everything ahead of time!
Cut the fudge into pieces first, then place on a wax paper lined pan, and finally drizzle with the melted peanut butter chips. Store in the refrigerator.
Slightly adapted from: Shugary Sweets