26 August 2010

Peanut Butter-Chocolate Fudge

This is, by far, the fastest recipe I have ever posted on here. I get out of class at 3:30 pm. There is a 10 minute walk from Irvin to my apartment. This fudge was chilling in the fridge by 4:00 pm, on the dot. The only bad thing about this is that when I go to deliver this fudge to boys, they will know that I did not slave for hours over it. Oh well. They'll get over it. They have homemade fudge, after all.

Oh, speaking of my apartment, I AM BACK IN OXFORD! I am also living in an amazing apartment which has been christened The WeinDen (don't ask... it's not funny to anyone but us), with one of the loveliest girls I have ever met, Maggie. There is so much roomie love going on over here that it's almost nauseating. Almost.

Given my sah-weet digs, I would just like to reiterate my policy on visitors to The WeinDen: Yes, please. If you live in Oxford, you are nearly always welcome, so long as we are home and not napping. If you live outside the greater Ox Vegas area, I have a futon, a couch, and a comfy queen-sized bed. Take your pick. Also, I will make you the baked good of your choosing. So get on it!

Peanut Butter-Chocolate Fudge

  • 10 oz peanut butter chips
  • 14 oz sweetened condensed milk
  • 4 tbsp butter
  • 8 oz semi-sweet chocolate chips
To Make:
  1. Line 8x8 baking pan with parchment paper (Thank you to Julie for buying me my first roll as a going away present!)
  2. Melt in a saucepan over medium heat the peanut butter chips, 1 c sweetened condensed milk, and 2 tbsp butter until smooth. Pour into baking pan and spread evenly.
  3. Melt in another saucepan the remaining sweetened condensed milk, butter, and chocolate chips until smooth. Spread over peanut butter mixture. Refrigerate for at least 2 hours. Turn out of parchment paper and cut.
Some Notes:
  • Next time, I am going to vary it up by subbing some real peanut butter for a portion of the chips (and probably taking out the butter as well).