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Here's an overview of the recipe: Gently melt the peanut butter chips in the microwave. Add the sweetened condensed milk, peanut butter, and stir to combine. Turn the mixture into a foil-lined 8×8-inch baking dish. Then, make the chocolate ganache layer and carefully pour over the microwave peanut butter fudge.
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Peanut Butter Fudge Instructions. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal from the pan. In a medium bowl, add butter and peanut butter. Heat in the microwave for 60 seconds. Add the vanilla extract and stir until well combined.
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1. Line 9-inch square pan with foil; spray with cooking spray. 2. In large microwavable bowl, microwave peanut butter chips uncovered on Medium (50%) in 1-minute increments 3 to 4 minutes or until melted and smooth, stirring well after each minute. 3. Stir in condensed milk, peanut butter and peanuts until blended.
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In a separate saucepan, stir the sweetened condensed milk, chocolate chips, and butter until completely melted and smooth. Spread evenly over the peanut butter mixture. Cool and slice. Cool on the counter for 3-4 hours or in the fridge for 2 hours. Remove the fudge from the pan and slice it into 64 pieces.
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Transfer the peanut butter fudge mixture to the pan and press into the pan. Chocolate Layer - Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Pour over the peanut butter fudge.
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Make enough balls to fill a 9×9-inch pan. Place them into a pan lined with parchment paper and put it in the fridge to chill. While the peanut butter balls are chilling, melt the remaining room-temperature butter, chocolate chips, and sweetened condensed milk. Stir the mixture until a smooth chocolate texture forms.
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Line a sheet pan with parchment paper. Set aside. Cream butter and peanut butter together until smooth and completely combined, about 2 minutes. Beat in the vanilla extract and salt. Add 1 1/2 cups powdered sugar and mix on low speed until mostly combined and then increase the speed to high for one minute.
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How to Make Buckeye Fudge. FIRST STEP: Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal from the pan. Set it aside. SECOND STEP: In a medium-sized, microwave-safe mixing bowl, add the butter and peanut butter. Heat in the microwave for 60 seconds.
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Mix together peanut butter, butter, confectioners' sugar, and graham cracker crumbs. Line an 8×8-inch baking pan with aluminum foil, waxed paper, or parchment paper. Evenly press peanut butter mixture into the pan. You can use the bottom of a flat glass to get it smooth.
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Gently press into the prepared pan with a spatula. To prepare the peanut butter layer, mix together all of the ingredients in a separate small bowl until thoroughly combined. Gently press on top of the chocolate layer with a clean spatula. Chill the fudge for at least 3 hours before slicing into squares.
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Place finely chopped chocolate or chocolate chips in a microwave-safe bowl. Pour heavy whipping cream over the chocolate. Heat at 50% power for 1 minute. Remove and stir using a rubber spatula or spoon. Heat at 50% power for 45 seconds then let the bowl sit in the microwave for 3 minutes.
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To help cut the fudge after chilling, score a grid on the top of the fudge when it is barely set but still warm. STEP FOUR: Cover with plastic wrap and refrigerate for 2 hours. STEP FIVE: Grab the overhanging parchment and remove the fudge from the pan. STEP SIX: Slice the fudge into 1-inch x 1-inch squares.
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Chocolate Layer - Combine the milk, the chocolate, and the butter in a medium-size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Pour over the peanut butter fudge. Let cool on the counter for at least 4 hours before cutting, or chill in the refrigerator.
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Mix softened butter, peanut butter and vanilla until smooth. Gradually add sugar until a thick dough forms. Press peanut butter candy into a parchment lined 8×8 (20 cm") pan. Pour cooled chocolate sauce over top of candy. Spread it with a spoon until smooth layer forms. Cover and chill in fridge until ready to serve.
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In a microwave-safe bowl, add the peanut butter, butter and vanilla and melt in the microwave for 90 seconds. Stir to combine until smooth and creamy using a rubber spatula or wooden spoon. Add the powdered sugar a cup at a time and stir to incorporate thoroughly.
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Set it aside. PRO TIP: Lining the pan with overhanging parchment paper will make lifting the fudge out of the pan to slice much easier. STEP TWO: In a medium-sized, microwave-safe mixing bowl, add the butter and peanut butter. Heat in the microwave for 60 seconds. Carefully remove the bowl from the microwave.