Side Pannel
Buckeye Fudge Recipe
Buckeye Fudge Recipe
- Recipe Submitted by maryjosh on 07/02/2018
Ingredients List
- 3 1/4 cups peanut butter chips, divided
- one 14-ounce can sweetened condensed milk
- 1/2 cup creamy peanut butter
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream or half-and-half (do not use regular or whole milk, it doesn’t have enough fat and ganache won’t set up)
Directions
Line an 8×8-inch pan with aluminum foil and spray with cooking spray; set aside.
To a large, microwave-safe bowl, add 3 cups peanut butter chips (reserve remainder for sprinkling later) and heat on high power to melt. Stop to check and stir after 30 to 45 seconds and heat in 10 to 15 second bursts until chips can be stirred smooth, about 1 minute total.
Add the sweetened condensed milk, peanut butter, and stir to combine. Mixture will be very thick.
Turn batter out into prepared pan, smoothing it with a spatula as necessary. Place pan in the freezer while you make the ganache.
To a medium, microwave-safe bowl, add the chocolate chips, cream, and heat on high power to melt. Stop to check and stir after 30 to 45 seconds and heat in 10 to 15 second bursts until mixture can be stirred smooth, about 1 minute total.
Remove pan from freezer and evenly pour the chocolate over the top. Set aside for about 5 minutes to allow the chocolate to cool so it’s not too hot and won’t melt the sprinkled peanut butter chips.
Evenly sprinkle with the remaining 1/4 cup peanut butter chips.
Place pan in the fridge for about 1 hour, or in the freezer for about 30 minutes, to harden before slicing and serving.
To a large, microwave-safe bowl, add 3 cups peanut butter chips (reserve remainder for sprinkling later) and heat on high power to melt. Stop to check and stir after 30 to 45 seconds and heat in 10 to 15 second bursts until chips can be stirred smooth, about 1 minute total.
Add the sweetened condensed milk, peanut butter, and stir to combine. Mixture will be very thick.
Turn batter out into prepared pan, smoothing it with a spatula as necessary. Place pan in the freezer while you make the ganache.
To a medium, microwave-safe bowl, add the chocolate chips, cream, and heat on high power to melt. Stop to check and stir after 30 to 45 seconds and heat in 10 to 15 second bursts until mixture can be stirred smooth, about 1 minute total.
Remove pan from freezer and evenly pour the chocolate over the top. Set aside for about 5 minutes to allow the chocolate to cool so it’s not too hot and won’t melt the sprinkled peanut butter chips.
Evenly sprinkle with the remaining 1/4 cup peanut butter chips.
Place pan in the fridge for about 1 hour, or in the freezer for about 30 minutes, to harden before slicing and serving.
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