Nutter Butter Peanut Butter Fudge
If you’re a peanut butter lover, get ready to take your taste buds on a sweet adventure with this Nutter Butter Peanut Butter Fudge. This delightful treat combines the rich, creamy goodness of peanut butter with the beloved crunch of Nutter Butter cookies, all wrapped up in a smooth, melt-in-your-mouth fudge. Perfect for sharing at gatherings or indulging during a cozy night in, this recipe is a must-try for anyone who appreciates the irresistible duo of peanut butter and cookies.
What You’ll Love About This Recipe
This Nutter Butter Peanut Butter Fudge is not just any fudge; it’s an explosion of flavors and textures. The combination of peanut butter chips and marshmallow creme creates a luscious base, while the chopped Nutter Butter cookies add a delightful crunch. Here’s what makes it special:
- Easy to Make: With just a few simple steps, you can whip up this fudge in no time.
- Decadent Flavor: The blend of peanut butter and cookies provides a rich, satisfying taste.
- Perfect for Any Occasion: Whether it’s a holiday treat or a snack for movie night, this fudge fits right in.
- Customizable: You can add your own twist with mix-ins or toppings.
Ingredient List
To get started on your Nutter Butter Peanut Butter Fudge, gather the following ingredients:
- 3 cups sugar
- 2/3 cup evaporated milk
- 3/4 cup butter
- 10 oz Reese’s peanut butter chips, coarsely chopped
- 7 oz marshmallow creme (1 jar)
- 1 tsp vanilla extract
- 15 Nutter Butter cookies, coarsely chopped
Gear Up: What to Grab
Before you dive into the cooking process, make sure you have the right tools on hand:
- Large saucepan: For melting the fudge ingredients together.
- Wooden spoon or spatula: Essential for stirring the mixture.
- 8×8 inch baking pan: To set and cool the fudge.
- Parchment paper: For easy removal of the fudge from the pan.
- Measuring cups and spoons: To ensure accurate measurements of your ingredients.
Nutter Butter Peanut Butter Fudge: From Prep to Plate
Follow these simple steps to create your Nutter Butter Peanut Butter Fudge:
Step 1: Prepare Your Pan
Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later. This ensures that your fudge comes out cleanly and easily.
Step 2: Combine Sugar and Milk
In a large saucepan over medium heat, combine the 3 cups of sugar and 2/3 cup of evaporated milk. Stir continuously until the mixture comes to a gentle boil.
Step 3: Add Butter
Once boiling, add the 3/4 cup of butter to the pan. Stir until the butter completely melts and the mixture is smooth.
Step 4: Mix in Peanut Butter Chips
Remove the saucepan from heat and add the 10 oz of coarsely chopped Reese’s peanut butter chips. Stir until the chips are fully melted and incorporated into the mixture.
Step 5: Add Marshmallow Creme and Vanilla
Next, stir in the 7 oz of marshmallow creme and 1 tsp of vanilla extract. Mix until everything is well combined and smooth.
Step 6: Fold in Nutter Butter Cookies
Gently fold in the 15 coarsely chopped Nutter Butter cookies. Be careful not to overmix; you want those delicious cookie bits to remain intact.
Step 7: Pour and Set
Pour the fudge mixture into the prepared baking pan, spreading it evenly. Allow it to cool at room temperature for about 2 hours, or until it sets completely.
Step 8: Cut and Serve
Once set, use the parchment paper to lift the fudge out of the pan. Cut into squares and serve. Enjoy your homemade Nutter Butter Peanut Butter Fudge!
Make It Your Way
Feel free to get creative with your Nutter Butter Peanut Butter Fudge! Here are some ideas to customize your treat:
- Add a sprinkle of sea salt on top for a sweet and salty contrast.
- Mix in some chopped nuts for an extra crunch.
- Drizzle with melted chocolate for a decadent finish.
- Substitute Nutter Butter cookies with your favorite cookie for different flavors.
Common Errors (and Fixes)
Even the best bakers make mistakes! Here are some common errors when making Nutter Butter Peanut Butter Fudge and how to fix them:
- Fudge Doesn’t Set: If your fudge is too soft, it may not have been cooked long enough. Make sure to boil the sugar and milk mixture thoroughly before adding the other ingredients.
- Grainy Texture: This can happen if the sugar doesn’t dissolve properly. Always stir continuously until the mixture is smooth and bubbly.
- Sticky Fudge: If your fudge is sticky, it might need more time to cool. Allow it to set completely at room temperature before cutting.
- Overmixing: Be gentle when folding in the cookies; overmixing can break them down too much.
Keep It Fresh: Storage Guide
To keep your Nutter Butter Peanut Butter Fudge fresh and delicious:
Store the fudge in an airtight container at room temperature for up to one week. If you want to keep it longer, you can refrigerate it for up to two weeks. For longer storage, consider freezing the fudge. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.
Nutter Butter Peanut Butter Fudge FAQs
Can I use other types of nut butter instead of peanut butter?
Absolutely! You can substitute peanut butter with almond butter or cashew butter for a different flavor profile. Just ensure that the nut butter you choose has a similar consistency for the best results.
Is there a vegan alternative for this fudge recipe?
You can make a vegan version by using coconut cream instead of evaporated milk, a non-dairy butter alternative, and dairy-free chocolate chips. Just ensure all ingredients are vegan-friendly.
How do I know when the fudge is done cooking?
The fudge mixture should reach a soft ball stage, which is around 234°F to 240°F on a candy thermometer. If you don’t have one, you can test by dropping a small amount into cold water; it should form a soft ball that holds its shape.
Can I add more cookies to the fudge?
Yes! If you love the flavor of Nutter Butter cookies, feel free to add more to the mixture. Just be cautious not to overcrowd the fudge, as this can affect its texture.
More Recipes You’ll Love
If you enjoyed making this Nutter Butter Peanut Butter Fudge, you might also like these delicious recipes:
- Classic Chocolate Chip Cookies
- Easy Chocolate Bark
- Vegan Peanut Butter Cookies
- No-Bake Cookie Dough Bites
Final Bite
There you have it! This Nutter Butter Peanut Butter Fudge is not just a treat; it’s an experience! Whether you’re making it for yourself, friends, or family, this fudge is sure to be a hit. With its creamy texture, rich flavor, and delightful crunch, it’s a dessert that will leave everyone asking for more. So gather your ingredients, roll up your sleeves, and enjoy the process of creating this sweet masterpiece!
Nutter Butter Peanut Butter Fudge
Ingredients
Equipment
Method
- Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a large saucepan over medium heat, combine the sugar and evaporated milk. Stir continuously until the mixture comes to a gentle boil.
- Once boiling, add the butter to the pan. Stir until the butter completely melts and the mixture is smooth.
- Remove the saucepan from heat and add the coarsely chopped Reese's peanut butter chips. Stir until the chips are fully melted and incorporated into the mixture.
- Next, stir in the marshmallow creme and vanilla extract. Mix until everything is well combined and smooth.
- Gently fold in the coarsely chopped Nutter Butter cookies. Be careful not to overmix.
- Pour the fudge mixture into the prepared baking pan, spreading it evenly. Allow it to cool at room temperature for about 2 hours, or until it sets completely.
- Once set, use the parchment paper to lift the fudge out of the pan. Cut into squares and serve.
Notes
- Store the fudge in an airtight container at room temperature for up to one week.
- For longer storage, refrigerate it for up to two weeks.
- Wrap tightly in plastic wrap and freeze for up to three months for longer storage.
