Welcome to Day #5 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.
Time for another installment of Christmas Week! Have you checked out the rest of the week, and all the great giveaways going on? Don’t miss my Frosted Sugar Cookies (Magimix giveaway), Pomegranate Margaritas (Le Creuset giveaway), and Homemade Caramels (Swissmar Giveaway). Stay tuned for tomorrow; more cookies and a giveaway worth over $250! But in the mean time, I have chocolate and peanut butter. Quite possibly the worlds best flavor combination.
My all time favorite fudge is something we have been making since I was a kid. But I am always up to try something new. So this year, I decided to go the peanut butter route. I saw this recipe over at Crazy for Crust months ago, and knew I just had to make it. It is super easy, no thermometer, or boiling sugar….just melt and go. Plus add in peanut butter cups, because life is just better with them.
Seriously, this peanut butter cup fudge could not get any easier. I think it took about 10 minutes, and it was cooling and just waiting for me to slice into it. That has to be the hardest part; waiting for it to harden. When Dorothy made the fudge she topped with with peanuts. Great idea, but I am not a fan of nuts with my desserts. I know that is strange, but I just don’t like it. So I decided why not just add more peanut butter cups. You can decide which way you like better 🙂 As for the giveaway, I am jealous!! The new Pioneer Woman cookbook is on my Christmas list this year. And I used Freund products when I made my spice rack this year. I have other projects on my to do list that they would be perfect for (organizing my pantry).
- 16 peanut butter cups, , unwrapped
- 3 cups semi-sweet chocolate chips
- 1 can, (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 cup peanut butter cup, , crushed
- Line a 9 inch baking pan with foil or parchment paper.
- Lay unwrapped peanut butter cups across the bottom of the pan (rows of 4).
- In a saucepan over low heat, melt together chocolate chips and condensed milk. Once completely melted and smooth remove from heat, and stir in vanilla.
- Pour over peanut butter cups.
- Sprinkle crushed cups over the chocolate, lightly pressing down.
- Allow to cool completely before slicing.
- Store in an air tight container.
Recipe barely adapted from Crazy for Crust
Amount Per Serving Calories 129Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 41mgCarbohydrates 16gFiber 1gSugar 14gProtein 2g