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Chocolate-Glazed Peanut Butter Fudge

Ingredients

Directions

In a heavy saucepan, stir together the sugar, brown sugar, milk and marshmallows.
Bring to a boil over medium heat, stirring until the sugars are dissolved and the marshmallows are melted.
Remove from the heat and stir in the peanut butter and vanilla.
Spread into a buttered and foil-lined 8 square baking dish.
Let cool.
In a small saucepan, heat the heavy cream until just simmering.
Pour over the chocolate chips in a medium bowl and let sit for 1-2 minutes.
Stir well until smooth and glossy.
(If the chocolate chips are not completely melted and smooth at this point, stick the bowl in the microwave for 15 seconds and stir again.
) Pour the chocolate ganache over the cooled peanut butter fudge in the pan and smooth the top.
Chill in the fridge for 1-2 hours, or until the ganache is completely set and then remove from the pan and cut into 1 squares.
This fudge will keep, in Tupperware in the fridge, for at least a week .
..
if it lasts that long! Note: Use whatever kind of chocolate chips you like the best or have on hand.
If you are a Reeses Peanut Butter Cup fan like I am, milk chocolate chips are amazing for this, but dark chocolate or semi-sweet are great too!