Buckeye Fudge

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Mix softened butter, peanut butter and vanilla until smooth. Gradually add sugar until a thick dough forms. Press peanut butter candy into a parchment lined 8×8 (20 cm") pan. Pour cooled chocolate sauce over top of candy. Spread it with a spoon until smooth layer forms. Cover and chill in fridge until ready to serve.

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Chocolate Layer - Combine the milk, the chocolate, and the butter in a medium-size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Pour over the peanut butter fudge. Let cool on the counter for at least 4 hours before cutting, or chill in the refrigerator.

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Set it aside. PRO TIP: Lining the pan with overhanging parchment paper will make lifting the fudge out of the pan to slice much easier. STEP TWO: In a medium-sized, microwave-safe mixing bowl, add the butter and peanut butter. Heat in the microwave for 60 seconds. Carefully remove the bowl from the microwave.

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Mix together peanut butter, butter, confectioners' sugar, and graham cracker crumbs. Line an 8×8-inch baking pan with aluminum foil, waxed paper, or parchment paper. Evenly press peanut butter mixture into the pan. You can use the bottom of a flat glass to get it smooth.

Buckeye Fudge

In another medium microwave-safe bowl, combine chocolate chips, sweetened condensed milk, and 2 1/2 tablespoons butter. Microwave on HIGH for 45 seconds. Stir. Microwave another 30 seconds. Whisk until smooth. Pour on top of peanut butter layer and use a rubber spatula to smooth it out.

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In a separate saucepan, stir the sweetened condensed milk, chocolate chips, and butter until completely melted and smooth. Spread evenly over the peanut butter mixture. Cool and slice. Cool on the counter for 3-4 hours or in the fridge for 2 hours. Remove the fudge from the pan and slice it into 64 pieces.

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1. Line 9-inch square pan with foil; spray with cooking spray. 2. In large microwavable bowl, microwave peanut butter chips uncovered on Medium (50%) in 1-minute increments 3 to 4 minutes or until melted and smooth, stirring well after each minute. 3. Stir in condensed milk, peanut butter and peanuts until blended.

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Here's an overview of the recipe: Gently melt the peanut butter chips in the microwave. Add the sweetened condensed milk, peanut butter, and stir to combine. Turn the mixture into a foil-lined 8×8-inch baking dish. Then, make the chocolate ganache layer and carefully pour over the microwave peanut butter fudge.

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Peanut Butter Fudge Instructions. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal from the pan. In a medium bowl, add butter and peanut butter. Heat in the microwave for 60 seconds. Add the vanilla extract and stir until well combined.

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Line a sheet pan with parchment paper. Set aside. Cream butter and peanut butter together until smooth and completely combined, about 2 minutes. Beat in the vanilla extract and salt. Add 1 1/2 cups powdered sugar and mix on low speed until mostly combined and then increase the speed to high for one minute.

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Gently press into the prepared pan with a spatula. To prepare the peanut butter layer, mix together all of the ingredients in a separate small bowl until thoroughly combined. Gently press on top of the chocolate layer with a clean spatula. Chill the fudge for at least 3 hours before slicing into squares.

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How to Make Buckeye Fudge. FIRST STEP: Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal from the pan. Set it aside. SECOND STEP: In a medium-sized, microwave-safe mixing bowl, add the butter and peanut butter. Heat in the microwave for 60 seconds.

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Homemade Buckeye Fudge is a quick and easy, no-bake peanut butter and chocolate flavored foolproof recipe based on the classic Ohio state candy ball, but simply made on the stovetop in fudge form. This naturally gluten-free sweet treat takes under 15 minutes to make using only 5 ingredients that set into a deliciously dense, 2-layered dessert.

Buckeye Fudge

To help cut the fudge after chilling, score a grid on the top of the fudge when it is barely set but still warm. STEP FOUR: Cover with plastic wrap and refrigerate for 2 hours. STEP FIVE: Grab the overhanging parchment and remove the fudge from the pan. STEP SIX: Slice the fudge into 1-inch x 1-inch squares.

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Transfer the peanut butter fudge mixture to the pan and press into the pan. Chocolate Layer - Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Pour over the peanut butter fudge.

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Combine peanut butter and butter in the bowl of a stand mixer and beat until well-combined. Add brown sugar, vanilla extract, and salt. Stir well. Gradually add powdered sugar until completely combined. Scoop into Tablespoon-sized balls and roll with the palms of your hand until smooth and round.**.