To say that my family loves peanut butter is an understatement.  Well everyone *except* my hubby…what?! lol Now that Christmas is approaching I’ve entered into my usual fudge making frenzy stage because it seems that everyone loves my peanut butter fudge.  I will be sharing 2 different peanut butter fudge recipes with you; I cannot take credit for either one of these recipes though as they were both passed on to me years and years ago by dear lady friends. On second thought, I guess I can kind of call them my own now as I’ve probably made hundreds (literally) of batches of these two fudges.  Also, I’ll be highlighting that wonderful ingredient *peanut butter*, in the form of a pie.  I stumbled upon the very best peanut butter pie recipe *ever*…honestly, it is awesome! I cannot remember where I collected it from, but I found it in my recipe basket a couple of years ago and now I am sweetly *expected* to provide it for family get-togethers because my extended family completely LOVES peanut butter…yes, indeed they do. 😉 🙂  I love to be *expected* to provide any recipe…makes a girl feel loved and appreciated ya know? 😉 🙂

So here we go, these 3 decadent recipes are ones that I make every Christmas without fail, and I usually make them in bulk…well at least I make both kinds of the fudge in bulk. (I will share my secret for cutting perfect fudge squares after the recipes)

The first recipe I’ll be highlighting is:

Creamy Peanut Butter Fudge

Ingredients:

2 cups sugar

½ cup milk

7oz. jar marshmallow crème (fluff)

Small jar peanut butter (or just under 2 cups)

Directions:

Combine sugar and milk in a saucepan and bring to a boil on medium heat; boil for 3 minutes.  Remove from heat and add marshmallow crème and peanut butter and stir vigorously until completely combined. 

Pour into a buttered 9” x 9” dish (I line the dish with foil and butter the foil, that way, when it is cool, you can just lift the foil and fudge right out…makes it easier to cut in even squares) Enjoy!! 🙂

One note…I cannot find the “Jet-Puffed” creme this year, so I got this and it tastes and works out exactly the same…I’ve already made two batches…

 

Next:

Double Decker Fudge (Tastes like a Reese’s Cup!)

Ingredients:

2 cups (12 oz. package) Reese’s Peanut Butter Chips, divided

 

1/2 cup cocoa

1/4 cup butter, melted

1 tsp. vanilla extract

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4 1/2 cups sugar

1 jar (7 oz. ) Marshmallow  Creme

1 1/2 cups (12 oz. can) evaporated milk

1/4 cup butter

Directions:

Line 13x 9 inch pan with aluminum foil. Place 1 cup of peanut butter chips in medium bowl; set aside. In second medium bowl stir together cocoa, melted butter and vanilla until mixture is smooth; add remaining 1 cup chips. Set aside. In heavy 4qt saucepan stir together sugar, marshmallow creme, evaporated milk and ¼ cup butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil (this is what takes so long); boil and stir 5 minutes (time this). Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend. Beat peanut butter mixture until chips are completely melted; spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer. Cool until firm. Remove from pan; peel off foil. Cut into squares. Store in airtight container in cool, dry place (I actually store this in the refrigerator). Enjoy! Makes 6-8 dz. squares.

Now my cutting secret…not the it is that much of a secret, but I have found that it is pretty full-proof.  I lift the fudge out of the pan with the aluminum foil and place it on a cutting board.  I peel the aluminum foil off and I take a large knife and I eye-ball what I feel the center is, I cut all the way through, then I half each half, then I half each half of each half.  I then turn the fudge and do the same thing going the other direction.  It works out every single time. 🙂  Then I place the squares in air-tight containers and I separate the layers with paper doilies–makes for a prettier presentation and it also prevents the fudge sticking together.

Last but not least, I’ll give you my Peanut Butter Pie recipe, trust me, it is really, really, *really* tasty!!  Here goes:

Ingredients:

1 1/2 cups heavy whipping cream

1/4 cup sugar

8 ounces cream cheese

1 cup creamy peanut butter

1 cup confectioners’ sugar

1 graham cracker crust, store-bought or pre-made

(I always make my own using this)

 Directions:

Whip cream with 1/4 cup sugar. Mix all other ingredients until smooth and fold in whipped cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving.

Easy peezy and SO so good!!! 🙂

Life is just better with peanut butter don’t ya think? 😉

Until next time, y’all take good care! ❤

~Arlynn