Creamy Peanut Butter Fudge

A CREAMY version of my favorite peanut butter fudge. This is beyond amazing!

Creamy Peanut Butter Fudge

4 cups confectioner’s sugar
1/3 cup milk
2 tablespoons butter
1 cup smooth peanut butter

Line a 8×8-inch square baking pan with aluminum foil. Spray with non-stick cooking spray.

In a large bowl place the confectioner’s sugar, milk and butter. Microwave on high for 2 minutes. Remove and beat well. Microwave on high an additional 30 seconds.

Beat in smooth peanut butter.

Pour into prepared pan and smooth out the top. Allow to sit for about 2 hours before cutting and enjoying.

Chocolate Crisps

This are the perfect quick candy to stir up for a Holiday gift. The mixture of chocolate and cranberry pairs unbelievably well with the crunch of the corn flakes. If you are really in a hurry, pop these into the refrigerator to finish setting up and drying.

Chocolate Crisps

1 cup milk chocolate chips
3/4 cup bittersweet chocolate chips
3 cups corn flakes
1/3 cup dried cranberries

Line a large baking sheet with parchment paper.

In a medium sized microwave safe bowl combine the milk chocolate chips and bittersweet chocolate chips. Microwave on high for 3 minutes, stirring every 30 seconds, until the chocolate is smooth and melted.

In a large bowl pour corn flakes and dried cranberries. Pour melted chocolate over corn flakes and dried cranberries.

Combine well, coating every single corn flake and dried cranberry with the melted chocolate.

Place large scoops onto prepared baking sheets. Sprinkle the top with salt if desired.

Allow to set up before enjoying.

Vanilla Fudge

Looking for something different than the typical chocolate or peanut butter fudge? Why not try vanilla fudge! It’s scrumptious!

Vanilla Fudge

4 cups white granulated sugar
2 sticks unsalted butter, soft
14 oz can sweetened condensed milk
3/4 cup whole milk
2 tablespoons light corn syrup
2 teaspoons sea salt
2 teaspoons pure vanilla extract

In a large pot over medium high heat combine white granulated sugar, soft unsalted butter, sweetened condensed milk, whole milk, light corn syrup and sea salt. Stir everything constantly while the mixture comes to a boil. Once at a boil, stir constantly, for 12 minutes – or until the mixture has reached softball stage.

Remove from heat and stir in pure vanilla extract. Hand beat for a few minutes.

Pour mixture into bowl of a stand mixer fitted with whisk attachment – or use electric hand beater and new bowl. Beat on medium high speed for 7 minutes.

Remove and pour into greased 9×13-inch pan. Smooth out the top. Place into the refrigerator for 1 hour. Remove and cut.

CHEW THIS! Fluffernutter Fudge


Fluffernutter Fudge

Fluffernutter Fudge.JPG

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, September 16th 2018 edition. By: Blaise Doubman

Fluffernutter Fudge
Blaise Doubman

Well, as of writing this column, I have still yet to figure out my Facebook problems. I thought I had them figured out, but I was wrong. Once things get ironed out and I have a link to share with all of you, I will share it. In the meantime, you can follow me on Instagram, Twitter and Pinterest all under the user name “blaisethebaker”. Moving on to talk about an edible update that I do have and can share; a new fudge recipe! I love fudge but hate messing with candy thermometers, boiling sugar and the complete mess and danger of it all. This recipe requires no extra candy equipment and can be made in less than 4 minutes! Seriously? Yes!

The Fluffernutter sandwich is popular across the US and I happen to love them! I highly recommend you try them fried, fabulous! Add a little sliced banana and you have a sandwich that Elvis himself would generously approve! I love making fudge and love the combination of peanut butter and marshmallow, so I decided to take a crack at the recipe I am sharing here today. The marshmallows really need to maintain their shape in this recipe and they will, so do not worry about cooling the microwaved mixture too much. The presentation of this fudge is fun too and people will go crazy for the taste! With only a handful of ingredients that you already have in your pantry, why not whip up some of this delicious fudge and have a Fluffernutter moment with me?

Fluffernutter Fudge

This fudge is best eaten the day it is made, which should not be hard to do!

1 stick (4 oz) unsalted butter, melted
1 bag (10 oz) peanut butter chips
1 bag (10 oz) miniature marshmallows
½ teaspoon pure vanilla extract
Pinch of salt

Start by lining a 9-inch square pan with aluminum foil and spray lightly with non-stick cooking spray.

In a large microwave safe bowl add the melted butter together with the peanut butter chips and microwave on high 90 seconds until the peanut butter chips are melted. Stir together until both ingredients are smooth and combined.

Add in the pure vanilla extract and pinch of salt, stirring to combine.

Add in the marshmallows and stir gently until the marshmallows are all coated.

Pour into the prepared pan and smooth out the top. Place into the refrigerator to chill for 2 hours. Remove and lift the fudge out of the pan using the help of the aluminum foil.

Cut into small squares and serve. Leftovers should be kept chilled in the refrigerator.

Ask and Answer: I received a few emails about my last column for my “Comforting Banana Bread” so I thought I would answer those questions here. Yes, you can freeze the loaf. Wrap tightly in plastic wrap, then in aluminum foil and place in freezer for up to 6 months. To thaw, simply remove from freezer and remove aluminum foil. Allow to come to room temperature by placing into the refrigerator or leaving on the counter in a cool place. You can also add walnuts, pecans, or even cashews to the mix. I would slightly toast the nuts first to “wake up” their flavors. This bread is also delicious served with strawberry jam for a unique flavor combination. Also feel free to take the thick slices and make a banana bread style french toast. Delicious!

CHEW THIS! Lunch Lady No-Bake Peanut Butter Bars


Lunch Lady No-Bake Peanut Butter Bars


The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, August 19th 2018 edition. By: Blaise Doubman

Lunch Lady No-Bake Peanut Butter Bars
Blaise Doubman

Awhile back I shared a recipe here with everyone for “Lunch Lady Brownies” and they are still one of my most popular recipes! One of the secrets to the recipe is frosting the brownies while they are still warm. I seem to make them at least once a week and they disappear just about as fast as I can cut them! I was inspired by that recipe in creating this one. It really seems that old-fashioned “high school” foods are making and holding a comeback of sorts. Who could forget the high school pizza burger or their chocolate no-bake cookies? Things change, as does food requirements and tastes, and before we know it our favorite school foods are just a memory. Memories are some of the best go-to features when developing, or craving, a recipe.

I remember these peanut butter bars from Knightstown High School. It seemed that everyone in the school craved them and there never seemed to be enough. They were cut into squares and wrapped in waxed paper. I will not discuss here how many I would eat at a time, which leads me to wonder if maybe I was the one eating and keeping them all from everyone!? Ha! Anyways, I had such fun developing this recipe! Imagine my surprise when I found out the original recipe for these were for a baked bar, until one of the lunch ladies developed this very recipe and turned them into “no-bake” peanut butter bars, thus saving loads of time! I hope you will make up a batch of these with me and share some of your favorite school food memories. This recipe is best made ahead so the bars can sit and chill properly.

Lunch Lady No-Bake Peanut Butter Bars

These bars are best kept and served chilled but can also be kept and served at cool room temperature. For a white chocolate version replace the 2 cups semi-sweet chocolate chips with 2 cups of white chocolate chips.

1 stick unsalted butter
½ cup light brown sugar, packed
2 teaspoons pure vanilla extract
2 cups smooth peanut butter
2 ½ cups confectioners’ sugar
2 cups semi-sweet chocolate chips
2 tablespoons solid vegetable shortening

Line a 9×13-inch pan with aluminum foil and lightly spray with non-stick cooking spray.

Place the stick of unsalted butter, packed light brown sugar, pure vanilla extract, smooth peanut butter and confectioners’ sugar in a large microwave safe bowl. Microwave on high power for 2 minutes. Remove and stir until the mixture forms a smooth ball.

Dump the dough into the prepared pan and pat out the dough so it is smooth and even. The best tool to use for this is clean, slightly damp, hands.

Place the semi-sweet chocolate chips and solid vegetable shortening in a medium microwave safe bowl. Microwave on high power for 2 minutes. Remove and stir until smooth and glossy.

Pour the melted chocolate mixture over the peanut butter base and spread evenly.

Wrap pan in aluminum foil and chill in the refrigerator for at least 3 hours.

Once chilled, lift the bars out of the pan using the aluminum foil. Cut and serve.

Ask and Answer: Lately I have been getting messages about how to make your own self-rising flour. To make your own simply combine 1 cup of all-purpose flour with 1 ½ teaspoons baking powder and ½ teaspoon salt. I try to use general white all-purpose flour in all of my recipes for simplicity and ease. I find that different brands of self-rising flour contain various amounts of baking powder and salt. When baking with all-purpose flour the results are steady.