Saturday, December 21, 2013

12th Day of Christmas Cookies: Katie's Peanut Butter and Chocolate Fudge

It's the 12th Day of the 12 Days of Christmas Cookies!

I can't believe it! 
This little journey has been so festive and fun! 
I have enjoyed connecting with some women I don't see that often, 
and some I see quite frequently! 
And all of these delicious cookies! 
It's hard not to try and bake them all! 

Today we are wrapping up with my dear friend Katie again. 
She is sharing her Peanut Butter and Chocolate Fudge recipe. 

In case you hadn't noticed, it's only 4 days til Christmas! 
And the time is past to be baking long, involved recipes. 
These next several days should be spent enjoying friends and family, 
not slaving away in the kitchen! 

So if you are still in need of a quick little dessert, 
you've come to the right place. Katie is not even using an oven! 
Nope! The microwave...


Peanut Butter and Chocolate Fudge

This is the easiest recipe for fudge I have ever seen. 
It's literally 4 ingredients and very few steps. 
AND, the best part is, it doesn't involve an oven or a stove top!

Shopping List:

1 10oz bag Peanut Butter Chips

1 12 oz bag Semi-Sweet Chocolate Chips

2 14 oz cans of Sweetened Condensed Milk (split)

2 tsp Vanilla (split)


1.Start by lining a 9x9in pan with foil. (If you dont, you won't be able to get fudge out of the pan)

2.Pour the entire bag of peanut butter chips and 3/4 of a can of sweetened condensed milk (you can add more if your fudge is still too thick)

3. Microwave on HIGH for 1 minute. Stir mixture until all the chips are melted and SCM is mixed well. Put back in microwave for 30 seconds if necessary (I find it takes only 1.5 minutes total to get to the right melted consistency.)

4. Add 1 tsp vanilla to melted peanut butter mixture. Mix well.
5. Pour and spread with a spoon or spatula into the bottom of the pan.

6. Repeat steps 2-4 with semi-sweet chocolate chips. **You may need to add the entire can of SCM to the chocolate chips if it is too thick. 

7. Pour chocolate chip mixture on top of the peanut butter mixture and spread evenly with spoon or spatula. 

8. Refrigerate until fudge is solid and easy to cut with a large butcher knife. (Usually 2-3 hours)
9. Once fudge has set, store at room temperature (refrigeration not recommended). 


That's it! So quick and easy! I can't wait to try this.

Thank you so much for joining us on the 12 Days of Christmas Cookies
I hope you have enjoyed this as much as I have. 
Now pick your favorite and go make it with some special people in your life!

Tomorrow, I am sharing a delicious Classic Christmas Wassail recipe! 
This MIGHT BE the best hot drink you've ever tasted. 
And since you can make it in a slow cooker, 
make it the morning of and its ready by dinner! You'll love it!

I'll also recap the 12 Days of Christmas Cookies. See you then!

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