Peanut Butter Fudge with Chocolate (buckeye)
This is an easy peanut butter chocolate fudge recipe, a creamy confection similar to the ever-popular buckeye candies. It's a no-bake recipe that uses few ingredients and keeps very well. An excellent idea for the holidays, birthdays, potlucks, tailgating or just because you want a snack.
Servings 20 small squares
Ingredients
For the peanut butter base:
- ½ cup packed brown sugar
- 1 ¾ cups powdered sugar
- ¼ cup unsalted butter at room temperature
- 1 cup smooth peanut butter at room temperature
- ½ teaspoon vanilla extract
For the chocolate glaze:
- 4 ounces semisweet chocolate
- 1 tablespoon unsalted butter
- 1 tablespoon corn syrup
- 3 tablespoons heavy cream
Instructions
For the peanut butter base:
- Butter or use baking spray on an 8-inch square pan, metal, ceramic or glass. You can line it with a strip of parchment paper for easy removal, covering the pan's bottom and two sides. The other two sides remain unlined but greased. This will help you easily lift the block of fudge from the pan. You can use a 9-inch pan and have shorter pieces of fudge.
- In a large bowl, beat ½ cup packed brown sugar, 1 ¾ cups powdered sugar, ¼ cup unsalted butter, 1 cup smooth peanut butter, and ½ teaspoon vanilla extract until completely integrated. It will be crumbly.
- Pat into the prepared pan. Try to even the top as much as you can.
- Refrigerate while preparing the chocolate glaze. You can keep it in the fridge for 2 days, covered in plastic wrap so it doesn't dry out.
For the chocolate glaze:
- Melt 4 ounces semisweet chocolate, 1 tablespoon unsalted butter, and 1 tablespoon corn syrup in the microwave or double boiler. Mix well.
- Add 3 tablespoons heavy cream and mix until completely smooth and shiny. Use a whisk or a rubber spatula.
- Pour on top of the peanut butter mixture and spread to cover evenly. Use an offset spatula, a rubber spatula or the back of a spoon. Refrigerate until firm, anywhere from 30 minutes to a couple of hours, depending on your fridge.
- Slide a smooth-bladed knife along the sides of the pan to release any chocolate that might be stuck, and lift the whole block of fudge with the help of the paper.
- Transfer to a flat surface and cut into 1-inch squares, triangles, or rectangles. A sharp, large kitchen knife works very well for this part. You can dampen it with hot water and wipe clean the blade before you slice it, so the chocolate layer doesn't crack.
- Store leftovers in the fridge, covered, or in an airtight container. It lasts for several weeks or a month.
Notes
Chocolate: if using chips, make sure they melt well. Some brands have too much sugar (or whatever) and are not made for melting.
Peanut butter: depending the type you use, this layer will be more or less crumbly. Natural nut butters without added sugar are usually more fluid than traditional ones like Jif or Skippy. The mixture should be thick and easy to pat by hand. Add ¾ of the powdered sugar at first and see if you need to use it all or not.
Lining the pan: using a strip of parchment paper wide as the pan will help you remove the block of fudge more easily. I highly recommend it.
Large batch: you can double the recipe and use a larger pan.
Variations: Use almond butter or cashew butter instead of peanut. Use part milk chocolate together with semisweet.
Storage: it lasts several weeks in the refrigerator, well-covered or in an airtight container.
