Easy Fudge
This easy fudge recipe can be used for peanut butter fudge, peppermint chocolate fudge, or other varieties.
Equipment
- Smucker's Creamy Natural Peanut Butter, 26 oz, 2 pk
- Homgeek Kitchen Chef’s Knife Set 8inch, 2 Piece Ultra Sharp Cutting Knife 8 inch Chef Knife & 7 inch Santoku Knife, German High Carbon Stainless Steel Knives with Ergonomic Handle for Home Restaurant
Ingredients
- 16 oz. almond bark- vanilla or chocolate baking chips work also
- 2 cups of either peanut butter almond butter, or Nutella (chocolate hazelnut spread)
Instructions
- Line a baking dish with foil, or use cupcake liners.
- Use a 9x13 if you want thinner fudge, or an 8x8 if you want thick fudge.
- Melt almond bark in a separate microwavable bowl using your microwave's "melt chocolate" setting.
- Stir in either the peanut or almond butter, or Nutella.
- Put in foil-lined baking dish or into cupcake liners using a trigger ice cream scoop.
- Harden in fridge for 30-60 minutes.
- Move foil lined fudge from dish to cutting board.
- Slice into pieces with a large chef's or Santoku knife, removing foil after you slice. Eat and Share!!
Notes
Almond bark usually comes in 24 oz. packages. To use the entire package, use 3 cups of peanut butter.
I love and use Smucker's Peanut Butter.