I just love it when I come across a recipe that has less than 10 ingredients. You know why?
Because then I don’t have to write a grocery list.
For some reason I have no yet mastered the art of the grocery list. Most of the time my intentions are good – I write a detailed list… only to leave it sitting on the counter while I go to the store. I can’t tell you how many times that happens a week.
One of these days I’ll decide to take advantage of my iPhone and the “Notes” app, but until then I will savor these rare time when I come across a recipe like this 5 Ingredient Chocolate Peanut Butter Fudge.
Now about the fudge … it’s creamy and melt-in-your-mouth delicious. Perfect holiday or winter treat. The most important thing when making this fudge is NOT to overmix, or you’ll get crumbly fudge, not creamy.
5 Ingredient Chocolate Peanut Butter Fudge
(Makes 48 pieces of fudge)
1 cup (2 sticks) unsalted butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
1 lb confectioners’ sugar
3/4 cup mini chocolate chips
1. Spray an 8×8-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides. Spray the parchment with cooking spray.
2. Add the butter and peanut butter to a large microwave-safe bowl and cover the bowl with plastic wrap. Microwave for 2 minutes, then remove the bowl and stir the mixture. Re-cover the bowl and microwave for 2 more minutes.
3. Transfer the bowl to your work surface and add the vanilla and confectioners’ sugar. Use a wooden spoon to stir the mixture until combined. You’ll know it’s ready when it becomes hard to stir and loses its sheen (do not overmix, or the fudge will be crumbly). Transfer the mixture to the prepared pan and spread in an even layer. Top with mini chocolate chips. Lightly press the chocolate chips into the fudge.
4. Fold the parchment “handles” over the top of the fudge to cover. Refrigerate for about 2 hours, or until completely cool. Cut into squares for serving.
5. Store the fudge in an airtight container at room temperature for one week.
Recipe Adapted from: Tracey’s Culinary Adventures