Chocolate Peanut Butter Double Decker Fudge Back for Seconds


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Microwave-quick and peanut buttery, this easy fudge is just the thing to have on hand for after-school treats or dessert. And don't forget about it for your cookie plates at the holidays. —Sherri Melotik, Oak Creek, Wisconsin


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Peanut Butter Layer. In a separate glass bowl, heat the peanut butter chips, peanut butter, and 10 oz condensed milk in the microwave for about 60 seconds, stirring after 30 seconds until melted and smooth. Pour chocolate fudge into an 8x8" pan lined with parchment paper and sprayed lightly with non stick cooking spray.


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Directions. Butter an 8-inch square pan and set aside. Put chocolate chips in one medium bowl and peanut butter chips into another. In a large heavy saucepan over medium heat combine sugar, marshmallow creme, evaporated milk and butter. Stir constantly until mixture boils and then continue to stir while boiling for 5 minutes.


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Microwave 1 to 1 1/2 minutes, stirring after 1 minute until chips are melted. Stir in remaining 1/2 teaspoon of vanilla and spread evenly over peanut butter layer. Refrigerate until firm, 2 hours.


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In second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips. 2. In heavy 4 quart saucepan, combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Cook, stirring constantly, over medium heat until mixture comes to a rolling boil; boil and stir 5 minutes. 3.


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Repeat with peanut butter chips and remaining milk in separate microwavable bowl. Add remaining butter; stir until melted. Stir in 1/2 of the remaining chopped cookies; pour over chocolate layer in pan. 5. Sprinkle with remaining chopped cookies; press cookies gently into fudge with back of spoon. 6. Refrigerate 2 hours or until fudge is firm. 7.


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Butter 8" square pan and set aside. Combine sugar, marshmallow creme and evap milk and butter in heavy 3-qt saucepan. heat, stirring constantly until mixture boils; continue cooking and stirring for 5 minutes. Remove from heat; stir in vanilla. Immediately stir 1/2 the hot mixture into peanut chips until completely melted.


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directions. Line a 13x9x2-inch pan with foil. Place 1 cup peanut butter chips in medium bowl; set aside. In a second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add remaining 1 cup peanut butter chips. In a heavy 4 quart saucepan, combine sugar, marshmallow cream, evaporated milk and 1/4 cup butter.


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1 c REESE'S peanut butter chips 1 c HERSHEY'S semi-sweet-chocolate chips or-HERSHEY'S MINI CHIPS-semi-sweet chocolate 2 1/4 c Sugar 1 3/4 c Marshmallow creme 3/4 c Evaporated milk 1/4 c Butter or margarine-(1/2 stick) 1 ts Vanilla extract. Line 8″ square pan with foil, extending foil over edges of pan. Measure peanut butter chips into one medium bowl and chocolate chips into second.


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Line an 8 inch square pan with foil, extending the foil over edges of pan. Place peanut butter chips and 2/3 cup sweetened condensed milk in a small microwavable bowl. Microwave on HIGH 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. vanilla; spread evenly into prepared pan. Place.


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Ingredients & Directions. stirring after 1 minute, until chips are melted and mixture is smooth. Stir. in 1/2 teaspoon vanilla; spread evenly into foil-lined 8-inch square pan. chocolate chips; repeat above microwave procedure. Stir in remaining 1/2. teaspoon vanilla; spread evenly on peanut butter layer. Chill 2 hours or.


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Melt butter in a medium saucepan over medium heat; stir in condensed milk. Pour in chocolate chips; cook and stir until melted, 5 to 10 minutes. Pour chocolate mixture into the prepared pan. Coat a spatula with cooking spray and use to press chocolate mixture into an even layer. Refrigerate fudge until cooled and set, about 2 hours.


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Add the chocolate chips, condensed milk, and butter into a medium size sauce pan over low to medium heat. Stir mixture until melted and blended together. Pour the fudge into the pan. Let the chocolate layer harden for about 30 minutes before making the strawberry layer. Using a large bowl, whisk the cake mix and sweetened condensed milk.


Chocolate Peanut Butter Double Decker Fudge Back for Seconds

Directions. Line a 9-in. square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, milk, marshmallow creme and 1/4 cup butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat.


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Step 2. In a separate glass bowl, heat the peanut butter chips, peanut butter, and 8 oz condensed milk in the microwave for about 60 seconds, stirring after 30 seconds until melted and smooth. If too thick, stir in remaining 2 oz condensed milk until smooth. Step 3. Pour chocolate fudge into an 8x8" pan lined with parchment paper and sprayed.


Chocolate Peanut Butter Double Decker Fudge Back for Seconds

Remove from heat and pour into lined baking pan. In your stock pot add sweetened condensed milk, marshmallow fluff and semi-sweet chocolate chips and stir over medium heat. Allow the chips to melt. Add your vanilla now. Remove from heat and pour into lined baking pan on top of your peanut butter chips.

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