Easy Peanut Butter Fudge

Susan Lutes Recipe

By Susan Lutes butifldisaster

This is so easy and fun. Even the kids can join in. You can make tons of it and it tastes like the real thing:) You can do any number of varieties and make it your own. Enjoy!


Recipe Rating:
 6 Ratings
Prep Time:

Ingredients

12 oz
peanut butter chips
1 can(s)
vanilla frosting
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Directions Step-By-Step

1
Easiest Peanut Butter Fudge
Put one bag of Reese's peanut butter chips (I believe it was 12 ounces) in a glass bowl, and spread them so that they are not all in the middle of the bowl and they will melt easier.
Cook in microwave for 1 minute and a half.

Get out and stir, then stir in one can of vanilla cake frosting, stir real good and put in microwave and cook for 1 minute and a half, get out and
stir, then put in 9 x 9 grease plate or pan, let cool, cut and eat.



I also used milk chocolate and cream cheese frosting very, very good.

About this Recipe

Course/Dish: Candies
Other Tags: Quick & Easy, For Kids
Hashtags: #fudge, #Holidays
  • Comments

  • 1-5 of 40
  • user
    Dewillia Cotton Dewillia - Nov 3, 2011
    Have you ever put roasted pecans in the chocolate fudge?
  • user
    Jan Bartholome 2HandsForHim - Nov 21, 2011
    I tried this recipe and say it's Family Tested & Approved!
  • user
    Jan Bartholome 2HandsForHim - Nov 21, 2011
    This recipe is really good! But when we got ready to make it, we found that the bag of Reese's Peanut Butter Chips was only 10 ounces. (They have probably downsized it, Susan,. That's what companies do these days to avoid raising the price as much!)That was all the excuse my co-cook (and husband) needed to add a couple of tablespoons of his favorite food, peanut butter, to bridge the gap. :D And since we ARE a couple of nuts, we tossed in some chopped walnuts during the final stir before they went into the pan. The result was wonderful!
  • user
    Julie Richert jewels - Jan 2, 2012
    I tried this recipe and say it's Family Tested & Approved!
  • user
    Julie Richert jewels - Jan 2, 2012
    This is an awesome recipe. Love it. Deserves a blue ribbon.