Microwave Chocolate-Peanut-Butter Fudge

CPBfudge

Okay, so this is not real, traditionally-made fudge, but, sometimes, you just need a quick fix, and this really does satisfy my craving for chocolate-peanut butter fudge.  It makes up quickly, taste delicious, and, although the texture (straight out of the fridge) is maybe a little bit crumbly, I decided to count it a success and share it.  So, if you are in a hurry for a chocolatey, peanut-buttery treat, this just might fit the bill.

Here’s what you need:

1 cup peanut butter
1 cup butter or margarine
8 oz. semisweet chocolate (morsels, or baking chocolate squares, roughly cut or broken)
pinch or two of salt
1 tsp. vanilla extract
2 1/2 – 3 cups confectioner’s sugar

Here’s what you do:

Place butter and peanut butter in a microwave safe bowl.  Cook on high, 30 seconds at a time, stirring after each run, until butter is melted and the two are smoothly combined.  Mine took about 1 1/2 minutes, I believe.

Add chocolate, and cook again, 20 seconds at a time, stirring in between, until chocolate is completely melted and the mixture is smooth and thoroughly combined.  (DO NOT OVERCOOK!  After the first 20 seconds, you might want to cook in even smaller time increments.  You do not want to cook your mixture ~ just melt the chocolate enough to stir it in.)

Stir in salt and vanilla, then, 1/2 cup at a time, using a fork, stir in confectioner’s sugar.  Continue adding sugar and stirring until the mixture begins to look like very thick frosting.  It should start to pull away from the sides of the bowl and be able to be pulled together like dough, rather than being a looser mixture, like typical frosting or batter.

Place the fudge in a container (I used a rectangular food storage container I had, but you could probably use a cake pan or pie plate, too.  Spread the mixture evenly.  This might be difficult, because as the fudge cools, it will become stiffer and more difficult to spread.  I used the back of a spoon and worked quickly.  It doesn’t have to be perfect.

Cover, and place in the fridge for at least an hour before cutting in to small squares and enjoying your tasty treat.

Mine made 45 little squares of fudge, but I probably cut them a little small for some people’s taste.

I have been keeping it in the fridge, because it is warm here, so I am not sure how it would hold up outside the fridge.  remember, this isn’t a true fudge, so it might not be as creamy and perfect as real fudge, but I think it’s a pretty good impostor.

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