Wow the big day is just around the corner. Do you have your cookie trays ready to go? I have had so many requests for peanut butter fudge that I just decided to go ahead and make it and post it. I mean why not. It is such an easy recipe that it did not take me long at all. Peanut Butter Fudge Recipe can be whipped up in about five minutes and it sets up in about two hours covered in the fridge. Fudge does not get much easier than this folks.
2 glasses (almost 16 ounces) velvety shelled nut butter
2 glasses (approximately 12 ounces) semi-sweet chocolate chips
PLAN THE PAN:
Line an 8×8-inch (or comparative estimate) square preparing dish with material paper, taking off a few overhang on the sides. This will make it less demanding to lift out the fudge later.
In a microwave-safe bowl, combine the velvety shelled nut butter and semi-sweet chocolate chips.
Microwave the blend in 30-second interims, mixing after each interim. Proceed this handle until the shelled nut butter and chocolate are totally softened and well combined.Use caution not to overheat; you simply need to dissolve the fixings, not sear them.
SPREAD IN PAN:
Pour the softened blend into the arranged heating pan.
Place the dish within the fridge and permit the fudge to chill for at slightest 2-3 hours, or until it’s set and firm to the touch.
CUT INTO SQUARES:
Once the fudge has set, lift it out of the dish utilizing the material paper overhang. Put it on a cutting board and cut it into squares or rectangles of your craved estimate.
Your 2-ingredient shelled nut butter fudge is prepared to serve. Appreciate the wealthy, shelled nut buttery, and chocolatey goodness!
Store any remaining fudge in an sealed shut holder within the fridge. It can be kept for up to two weeks.