Festive Fudge: Peanut butter fudge with chocolate chips

by Sarah Steimer

This fudge got a little crumbly on me, quite possibly because I used natural peanut butter. But you’re not the queen of England, you can tolerate a crumb or two.

• 1 cup unsalted butter (2 sticks), plus more for greasing
• 1 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1 pound powdered sugar (about 3 3/4 cups)
• 1/2 cup chocolate chips

Use the extra butter to grease an 8-by-8-inch pan. Line with parchment paper, letting about an inch or so hang over the edges. Butter the parchment paper.

Place the butter and peanut butter in a large, microwave-safe bowl (normally I’m not that into microwaving, but this is an Alton Brown recipe and he’s scientific, so I went with it).

Cover the bowl in plastic wrap and poke holes in it to allow steam to escape. Microwave on high for 2 minutes. Stir the mixture and microwave for another 2 minutes.

Remove from the microwave using hot pads. Stir in the vanilla and powdered sugar. The mixture will harden and lose its sheen. Transfer to the prepared pan.

Pat the fudge into the pan and distribute the chocolate chips, using the back of a wooden spoon to gently press the chips into the fudge. Refrigerate until cool, about two hours, until cutting.

Store in an airtight container for up to one week, or in the freezer for about one month.

Makes about 64 1-inch pieces.

Recipe adapted from: Alton Brown via the Food Network

*FFFFFuuuuuddddggggge. Not only is it a line from one of our favorite Christmas movies, it’s also a great treat for the holidays. This month, we’ll be offering the classic chocolate and other versions of this rich, bite-sized dessert. See all recipes here.

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