April 26, 2020–It seems like if I’m not getting a dessert recipe from my ATK cookbook, I’m getting it from an episode of Good Eats. When I saw this one I thought, “What could be easier?!?!” If you like fudge but don’t like the ‘work’ of making fudge then this is your recipe. This particular recipe allowed me to use up some of my peanut and almond butter and COSTCO bag of powdered sugar.
First you line and butter an 8×8 baking sheet with parchment paper. Next, combine the butter and peanut/almond butter in a large microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high, remove from microwave and stir until smooth. Return to microwave and cook on high for 2 additional minutes. Remove from microwave.
Add the vanilla and powdered sugar to the mixture and quickly stir to combine with a wooden spoon. As the mixture starts to lose its sheen and becomes hard to stir, add half of the chocolate chips, then spread in the prepared pan.
To differentiate between the two butters I added white chocolate chips to the the one that contained almond butter.
Refrigerate until completely cool.
Since they were a little plain I decided to do my best Jackson Pollock with a bourbon ganache.
Cut into bite size pieces and store in an airtight container at room temperature for up to a week; if they will last that long!
