Creamy Peanut Butter Fudge

Pat Duran


This fudge came about by accident.I was going to make the lemon pie fudge, but found I did not have all the ingredients I needed. So I made this instead- and it turned out pretty darn good- my SIL was over for dinner and later, just before she was going home spotted the plate of fudge on the counter and asked for a piece..then another and finally asked if she could take some home.. and she did.

pinch tips: Parchment Paper Vs Wax Paper



8x8-inch pan full


5 Min


5 Min


Stove Top


14 oz
can sweetened condensed milk
2 pkg
10 oz. each , peanut butter chips
2 Tbsp
2 Tbsp
peanut butter, creamy or crunchy
1 c
crushed fine, nutter peanut butter sandwich cookies
1 tsp
vanilla extract
1/2 c
semi-sweet or milk chocolate chips, melted
1/4 c
more or less heath toffee crunch pieces

Directions Step-By-Step

Butter or spray an 8x8-inch Pyrex dish. Set aside.
Place cookies in a plastic bag and crush with a rolling pin or the side of a meat tenderizer.Crushing to pretty fine.Set aside.
In a medium saucepan add the sweetened condensed milk, the peanut butter chips,butter and peanut butter;stir until all the mixture is blended and chips are melted over a medium low flame.
When chips are melted stir in the cookie crumbs and vanilla. Remove pan from heat and stir to combine.
Pour into prepared pan. Spread to even out. Chill until set;about 2 hours.Cut into squares.
Melt chocolate chips in microwave for 1 minute, stirring at 30 second intervals until melted and smooth. Spread a small amount of the melted chocolate on each square and sprinkle on the Heath toffee crunch. Chill until chocolate is set. Enjoy!

About this Recipe

Course/Dish: Candies
Main Ingredient: Dairy
Regional Style: American