Quick and easy with all the nostalgia feels.
When whipping up a homemade dessert, we love trying something new just as much as upgrading a classic. But we have an incredibly soft spot for an effortless, vintage dessert that takes us back to simpler times. Allow us to reintroduce you to homemade peanut butter fudge.
We love this sweet treat because it's easy to make with just two ingredients and many variations. Peanut butter is a critical component, but you can use anything from cream cheese to vanilla frosting or almond bark as the second ingredient.
Savannah of TikTok's savyymama used vanilla frosting in her iteration.
Of course, more elevated recipes require more ingredients, such as all-purpose flour, butter, and marshmallow creme, to name a few, but when you can get tasty results with just two ingredients, why not take the easier route?
This Peanut Butter Fudge is popular not only with the people who make it but for those who enjoy it once it's finished. Allrecipes reader Kathy Smith made it and said, “It was so good I have had three people ask me how to make it!” Reviewer margieday2 said, “I have been using this recipe for years! It is a family favorite.”
With the upcoming holidays, this is an excellent dessert for entertaining, cookie swaps, or a gift for anyone with a serious sweet tooth.
How to Make 2-Ingredient Peanut Butter Fudge
1 pound white almond bark, broken up
1 (18-ounce) jar peanut butter
Line an 8x8-inch baking dish with plastic wrap long enough to overhang the dish by several inches on each side.
Place broken coating into a large glass microwave-safe bowl and melt on low power in microwave oven, about 5 minutes, stirring after every 30 seconds to 1 minute. When coating is smooth and creamy, stir peanut butter into coating until fudge is thoroughly combined. Spread fudge into the prepared baking dish.
Refrigerate fudge until set, 1 to 2 hours. Lift fudge out of the pan using the plastic wrap for handles and slice into squares with a pizza cutter.
Tips for Making Peanut Butter Fudge
Feel free to play with this recipe. Allrecipes member Ashley Morrison said, “I used white chocolate instead of white almond bark and it turned out great.”
If you use white chocolate, just be sure not to swirl it with the peanut butter for a marbled look. It doesn't work well, as Allrecipes reader Roslyn McCulfor found out: “Some pieces were too soft to handle due to the instability of the peanut butter not sufficiently mixed with the harder white chocolate.”
If white chocolate isn’t your thing, you can switch that up, too. Allrecipes reviewer KungFuJimmyChoo said, “I used regular chocolate almond bark rather than white. Tasted like a giant Reese's PB Cup.”
Read the original article on All Recipes.