The heat has been a bit intense this week. Suddenly temperatures went from mild 70s to 90 and humid. Caught off guard, we found ourselves installing our bedroom window AC at 10pm at night on a weekday just to survive the night. Needless to say, intense cooking was not high on my list. When I was assigned to Rainstorms and Love Notes for this month’s Secret Recipe Club, I was looking for simplicity, tastiness and minimal heat.
Chocolate peanut butter fudge. How could I resist? The last time I attempted fudge was a snow day in grade school. With nothing to do and a sweet tooth, my friend and I were up for the challenge. I remember the process being intense and fluff (you know that marshmallow stuff in a plastic container?) being a key ingredient. I haven’t tried the stuff since, but when I came across Ashley’s recipe, just three simple ingredients and four simple steps.
Conveniently, I just just come into a large quantity of peanut butter. I’m not sure how many of you are familiar with Peanut Butter & Co., but look it up. Based in the West Village, Peanut Butter & Co. is both a delicious sandwich shop (though unfortunately for me, not a carrier of gluten-free bread, yet) and a creator of peanut butter flavor combinations. From Dark Chocolate Dreams to Cinnamon Raisin Swirl, they’re all delicious. Thanks to a Groupon deal, I acquired four jars for pennies. I opted for White Chocolate Wonderful, a blend of smooth peanut butter and white chocolate to blend with the dark chocolate I used for the fudge base.
The end product was more of a soft ganache than the fudge we all covet from the Jersey Shore boardwalk. It was a bit firm and didn’t have that chewy texture that I always think of from summer vacations. But it was rich, not too sweet and deliciously peanut buttery.
Easiest Chocolate Peanut Butter Fudge (adapted from Rainstorms and Love Notes)
- 1/2 c (1 stick) salted butter
- 1 c peanut butter (I used Peanut Butter & Co. White Chocolate Wonderful)
- 2 2/3 c dark chocolate chips
Melt the butter in a saucepan over low-medium heat.
Stir in peanut butter and chocolate chips until smooth and completely melted; remove from heat.
Pour mixture into a foil-lined 9×9 square or 7×11 rectangular baking dish and chill in the fridge for at least 4 hours.
Cut fudge into squares, serve and enjoy.
Surprise! I had you as my secret assignment this month Melissa. (Which is my daughters name as well) 🙂 I made your Strawberry Rhubarb Jam, and oh my gosh, is it ever delicious! You have converted me to a rhubarb lover. I gave my SIL a jar of the jam, and now I regret it, cause my jar is finished. lol Going to make a LARGE batch of it soon, while strawberries and rhubarb are still in season. Thanks for a fantastic recipe.
I almost forgot to comment on your recipe! I love fudge, and you have made some using one of my favorite flavor combos, chocolate and peanut butter. It looks rich and delicious.
April! I’m so glad you loved the jam! It’s one of my favorite recipes and one I look forward to every summer. Still have to make it this year, but I usually make close to a dozen jars and they go FAST.
I wish I had a couple of these delicious treats in front of me right now. Great choice for SRC – glad to be part of group C with you!
Thanks! They’re a very dangerous treat to have at home, but tasty!
Wow, so simple and sounds so delish!
Yum! Sounds great!
I love chocolate fudge. This is one of the easiest and most satisfying desserts for me. Thank you for sharing.