My favorite candy…in FUDGE! Life just doesn’t get any better than Easy Reese’s Peanut Butter Fudge!
- 2 (10 oz) bags Reese’s Peanut Butter Chips
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 10 Reese’s Peanut Butter Cups, quartered
- 1/4 cup Reese’s Pieces for sprinkling on top
- Line an 8×8 baking dish with foil. Lightly coat with cooking spray.
- Melt peanut butter chips and sweetened condensed milk in a heavy saucepan over medium low heat until fully melted.
- Turn off heat and stir in vanilla.
- Pour half of the mixture into the prepared dish.
- Nestle the peanut butter cups into the fudge.
- Spread remain half of fudge mixture over Reese’s peanut butter cups.
- Sprinkle Reese’s Pieces on top and press into the fudge with the palm of your hand.
- Let cool completely before cutting into pieces and serving.
- Store in an airtight container for up to 7 days.
A sweet little gift, or a beautiful treat to serve holiday parties, this Hot Chocolate on a Stick recipe is a perfect holiday treat!
Swirl these delicious blocks of chocolate into a cup of hot milk and you create a luscious cup of hot chocolate.
This recipe would be perfect to serve as part of a hot chocolate bar at a holiday party! For a pretty display, set out a few bowls of hot cocoa toppings such as crushed peppermint candies, or mini marshmallows and you have a special display that is easy to create.
I know I’m always on the lookout for cute little gifts to give to teachers and neighbors, and a few of these Hot Chocolate on a Stick blocks, wrapped up and given with a cute mug could be a perfect little gift!
This recipe is quite simple to make and starts with just a can of Eagle Brand Sweetened Condensed Milk, and some good quality chocolate.
1 (14oz) can Eagle Brand sweetened condensed milk
1/2 cup heavy cream
3 cups semisweet chocolate chips
3/4 cup (or 6 oz) unsweetened chocolate, chopped (I used Ghirardelli bars)
1.) Line a 8″x8″ pan with parchment paper or aluminum foil.
2.) In a medium saucepan heat the sweetened condensed milk and heavy cream together over MEDIUM-LOW heat.
Whisk slowly as it heats and heat until it is hot and is beginning to steam, but not boiling.
3.) Remove pan from heat and add the chocolate chips and chopped chocolate. Allow chocolate to slowly melt, this takes about 10 minutes.
4.) Return the pan to LOW heat and whisk vigorously until the mixture is thick and shiny.
5.) Pour the chocolate mixture into the prepared pan, and smooth the surface with an offset spatula.
Loosely cover the pan and allow the chocolate to cool slowly, on the counter OVERNIGHT.
6.) The next day, run a knife around the edge of the pan, and pull on the parchment or foil to remove the chocolate square.
Cut the chocolate into 1 1/4″ cubes. Heat the knife between cuts by running the knife under hot water, then wipe dry between each cut.
7.) Add a wooden stick, then wrap the cubes as desired.
Seriously though. I love two-ingredient fudge. Call me lazy or cowardly or closed-minded– I wouldn’t mind a bit. This fudge is good, and I don’t see the point in messing with a system that works just fine! It’s simple, quick, and it works every time. You can mix up the chocolate you use and add different mix-ins or toppings to create a million different flavors, so you really never have to make the same fudge twice!
Although you might want to. Especially if you’re a peanut butter lover! Did you know Reese’s brand makes peanut butter chips? You can find them in the baking aisle, next to all the other chocolate chips. And if you can’t find the Reese’s brand, you’re okay to use any other kind of peanut butter chips. But I think the Reese’s chips make this fudge taste like the inside of Reese’s Pieces!!
- 3 cups Reese’s peanut butter chips (this was 2 bags for me)
- 14.5 oz sweetened condensed milk
- 1 cup milk chocolate morsels
- Line an 8×8 (or 9×9) baking dish with parchment or wax paper. Set aside.
- In a small saucepan, stir the peanut butter chips and sweetened condensed milk over low heat until melted and smooth.
- Pour the mixture into the prepared baking dish. Use a spatula to smooth it if needed.
- Microwave the chocolate morsels in a small bowl for 1 minute. Stir until melted and smooth (heat for an additional 30 seconds if needed). Pour melted chocolate over the fudge, and use a spatula to gently spread it.
- Let cool at room temperature for 4-5 hours before cutting into 1-inch pieces.
- Speed set the fudge in the refrigerator for 30-60 minutes, but expect condensation if you try to serve it at room temperature.
For yummy Desserts CLICK
1 c light corn syrup
2 c packed light brown sugar
1 can(s) sweetened condensed milk
1/2 lb butter
1 Combine corn syrup, brown sugar, milk and butter in a saucepan. Bring to a boil over medium heat. Cook for 20 Minutes stirring constantly. Pour into buttered oblong pan.
2 Cut into squares when cool.
For more Great Deserts CLICK
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