Chocolate Peanut Butter Ribbon Fudge

What would the holidays be without Christmas Fudge?! I have been making this recipe for many years and it is usually the first sweet treat to disappear from the cookie tray! In fact, I always have to double the portions for this recipe (and also use a larger pan) since it is so popular. Chocolate and peanut butter—it doesn’t’ get any better!

• 1 cup smooth peanut butter
• 2 Tbsp. powdered sugar
• 2 Tbsp. melted butter
• 1 pkg. (12 oz) semi-sweet chocolate chips
• 1/2 cup butter cut into slices
• 1/2 of a 7 oz jar marshmallow cream (Fluff)
• 1 tsp. vanilla extract
• 2 cups granulated white sugar
• 1 can (5.33 oz.) evaporated milk

Mix together peanut butter, powdered sugar and melted butter; set aside.

In a large mixing bowl combine the chocolate pieces, butter slices, marshmallow cream, and vanilla. Heat the granulated sugar and evaporated milk in a saucepan over low heat, stirring constantly, until the mixture comes to a boil. Boil for 6 minutes, stirring constantly.

Pour over chocolate mixture in bowl and stir until thoroughly blended. Turn half of the chocolate mixture into a well-buttered 8 or 9 inch square pan. Carefully spoon 2/3 of the peanut butter mixture over fudge layer, spreading evenly (an offset spatula will make this easier). Pour remainder of fudge over peanut butter layer. Spoon the remaining third of the peanut butter mixture on top of the chocolate. Using a knife, gently drag the knife through the top layer to form a swirl pattern, mixing the chocolate and peanut butter.

Refrigerate until set (overnight is recommended!) Cut into squares. I like to put pieces into individual paper candy cups when serving. Makes 3 dozen pieces of fudge.

Recipe Credit: www.cooks.com

Photo credit: Rose Kesting