Warning! The following recipe yields sickeningly sweet, deliciously yummy, gigantic hand-held desserts that cannot possibly be consumed in a single sitting, or for that matter without a glass of ice cold milk. Proceed with caution.
You will need:
- 2 cupcake pans and liners
- medium sauce pan
- sturdy mixer
- large bowl
- Line cupcake pans with liners. Spray liners liberally with cooking spray (or lightly grease with cooking oil).
- Melt butter in a sauce pan on medium heat. Stir in brown sugar and milk. Bring to a boil, maintaining heat for 2 minutes, stirring constantly.
- Remove immediately from heat. Stir in vanilla and peanut butter.
- Pour all ingredients into the large bowl, then add powdered sugar. Mix until smooth.
- Spoon fudge into cupcake liners, leaving just a bit of space at the top of the paper for a layer of chocolate on top. Chill cups in the refrigerator for 1-2 hours, or until set.
- Melt chips in sauce pan with 1 tbsp butter. Spoon a thin layer of melted chocolate over fudge cups.
- Chill cups in the refrigerator another 1-2 hours, or until set.
Originally, I just wanted to copy a colleague's peanut butter fudge recipe. Like most cooks, though, she wouldn't reveal her secret ingredients. Instead, I checked out Alton Brown's version of PB fudge on the Food Network website. His is much more simple than other versions out there, as it doesn't involve a candy thermometer or marshmallows, which I've always found annoyingly sticky.
I took his recipe and tweaked it, altering the amount of powdered sugar and vanilla, etc, to make the fudge slightly less sweet. I also added the idea of putting it into cupcake holders and adding chocolate for that Reese's Peanut Butter Cups feeling. Next time, I think I'll try more peanut butter. Also, it turns out just as well in one 8x8 pan if you're going for the bar effect.
I mean it about how you're going to need milk, though. Seriously.