Chocolate & pnut butter fudge

Question

I looked up a recipe to make fudge. It says to take 3 cups of chocolate chips, melt them. yadda dadda da... after it cools, could I add a layer of hot pnut butter fudge and then top with another layer of chocolate fudge? Or would the pnut butter fudge melt the already cooled layer of chocolate fudge? I'm young and have never made fudge in my life. But I'm also pregnant and it sounds really good lol

Answer 1

CHOCOLATE PEANUT BUTTER RIBBON FUDGE  

1 c. smooth or crunchy peanut butter

2 tbsp. powdered sugar

2 tbsp. melted butter

1 pkg. (12 oz.) semi-sweet chocolate pieces

1/2 c. butter, cut into slices

1/2 of a 7 oz. jar marshmallow cream

2 tsp. vanilla

2 c. granulated sugar

1 can (5.33 oz.) evaporated milk

Mix together peanut butter, powdered sugar and melted butter; set aside. In a large mixing bowl combine chocolate pieces, butter slices, marshmallow cream and vanilla. Heat granulated sugar and evaporated milk in a saucepan over low heat, stirring constantly, until mixture comes to a boil. Boil for 6 minutes, stirring constantly.

Pour over chocolate mixture in bowl and stir until thoroughly blended. Turn half of chocolate mixture into well-buttered 8 or 9 inch square pan. Carefully spoon reserved peanut butter mixture over fudge layer, spreading evenly. Refrigerate until set. Cut into squares and serve or give in individual paper candy cups. Makes 5 dozen pieces fudge.

Answer 2

Try these recipes instead:

Easy Chocolate Peanut Butter Pie

1 graham cracker pie shell

1 large pkg. instant chocolate pudding

½ cup crunchy or smooth peanut butter

4 oz. frozen whipped topping, thawed

1. Prepare chocolate pudding according to package directions.

2. Stir in peanut butter; mix well.

3. Fold in whipped topping and pour into pie shell.

4. Refrigerate for 2 hours or until set.

* Instant vanilla pudding can be substituted for chocolate, if desired.

Double Layer Peanut Butter Pie

1 Graham Cracker or Oreo Cookie Pie Crust

12 oz. cream cheese, softened

1 Tbsp. milk

1 Tbsp. sugar

1 small pkg. vanilla instant pudding *

1 tsp. vanilla extract

2 cups smooth or crunchy peanut butter

12 oz. frozen whipped topping, thawed

1 Tbsp. chocolate syrup (optional)

1. Blend sugar with milk and cream cheese.

2. Gently fold in whipped topping and spread evenly in the bottom of pie crust.

3.  Prepare pudding according to package directions.

4.  Add vanilla extract and peanut butter to pudding; stir to mix well.

5.  Evenly spread peanut butter mixture on top of cream cheese.

6. Drizzle chocolate syrup on top, if desired.

7. Refrigerate for 4 hours or until set.

* Chocolate instant pudding may be substituted for vanilla instant pudding, if desired.

Peanut-Peanut Butter Pie

9-inch pie shell, unbaked

3 eggs

2/3 cup sugar

1 cup corn syrup, dark or light*

½ cup creamy peanut butter

1 cup salted peanuts

1. Preheat oven to 375 degrees F.

2. Beat eggs and sugar together in a large bowl.

3. Add corn syrup and peanut butter; beat well to blend.

4. Fold in peanuts and pour into an unbaked pie shell.

5. Bake for 40 to 50 minutes or until crust is golden brown.

6. Remove and cool on a wire rack (center of filling may be

slightly soft but will become firm as pie cools).

* Try substituting maple or pancake syrup for a unique flavor.

Ice Cream Peanut Butter Pie

1 quart vanilla or chocolate ice cream, softened

1 cup creamy or crunchy peanut butter

1 graham cracker pie shell

1 Tbsp. chocolate syrup

1. Mix ice cream and peanut butter together in a large bowl or blender.

2. Spread evenly in pie shell.

3. Place in freezer for 60 minutes or until firm.

4. Drizzle with chocolate syrup and serve.