[donotprint]Today’s post is from Nikki, of the blog Pennies on a Platter.
I absolutely love Nikki and her blog — her recipes are so fun and and approachable just like HER!!
Because she is a sweetie, she is helping me with a post while I’m recuperating with a new baby…and I should mention that Nikki is pregnant too, so one day I may be repaying the favor.
Thank you so much, Nikki!!
Hello to all you beautiful readers at Confessions of a Cookbook Queen!
Okay, so maybe some of you are handsome, instead.
Either way, HI! I’m Nikki, from Pennies on a Platter. While Kristan is busy with her new bundle of joy, I’m here to fill in a for a day to keep you all entertained. At first, I thought I’d try to follow in Kristan’s awesome footsteps and tell you a hilariously sarcastic story of my life, then somehow cleverly tie it into the recipe. But, Kristan does that so perfectly well, that I knew I wouldn’t be able to match her tone.
Instead, I’m just going to share with you my favorite peanut butter fudge recipe. Why is it my favorite? Because it’s seriously addicting (which means it is SUPER delicious) and it is made with just four basic ingredients, all done up in the microwave. Read that sentence again, and believe it!
The holidays are right around the corner, so make this a few times right now to, you know, practice before you decide to give it away in your Christmas baskets. And, by “practice” I really mean EAT. Because when you make this you will want to EAT it and not give it away.
Thanks, Kristan, for having me here. Enjoy that sweet little Lucy girl, and let’s start talking marriage arrangements with my little Judah. <wink, wink>
Here’s the recipe!
Peanut Butter Fudge
Yield: 64 1-inch pieces
- 1 cup unsalted butter, plus additional for greasing pan
- 1 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 16 ounces confectioners’ (powdered) sugar
1. Butter the bottom and sides of an 8- x 8-inch pan, then line with parchment paper. (The butter helps the paper stick to the pan.) Lightly butter the top of the parchment paper, as well. Combine the 1 cup butter and peanut butter in a large microwave safe bowl, cover with plastic wrap and microwave on full power for 2 minutes. Carefully remove from the microwave, stir, then microwave on full power for an additional 2 minutes.
2. Remove the bowl from the microwave. Carefully stir in the vanilla and confectioners’ sugar with a wooden spoon or rubber spatula until evenly combined. The mixture may become a little crumbly at first, but continue to stir until the ingredients are smooth and a nice “dough” forms.
3. Pour the mixture into the prepared pan and spread into an even layer, pushing to fill the corners. Place an additional square piece of parchment paper directly on the surface of the fudge. Refrigerate at least 2 hours. Use a large knife to cut into 1-inch cubes. Store in an airtight container at room temperature for up to 1 week.
Source: Barely adapted from Annie’s Eats, originally from Alton Brown, via The Food Network
[donotprint]I absolutely cannot WAIT to try this recipe…I know my family will love it.
I hope you guys love it too!!
Make sure to check out Nikki’s blog, and I’ll be checking in with the baby soon!![/donotprint]