So I’m finally back in action! So I’ve got a new recipe to toss up. It’s very similar to my recipe for chocolate fudge, really the only difference is taking out chocolate and adding in peanut butter! Now, for this I did not have any marshmallow fluff- and decided to use miniature marshmallows instead. I used too many and the fudge didn’t set up properly. I had to put it in the freezer and even at that point it wasn’t fudge- like. But it was solid enough to cut, pick up, and eat. It was still delicious either way. I used about 2/3 of the bag, and half the bag would likely have worked better. Moral of the story: use fluff, not mini marshmallows.
- 12 oz jar of Peanut Butter
- 7oz jar of Marshmallow Fluff (or 1/2 bag of mini marshmallows)
- 3 cups of sugar
- 1 5oz can of evaporated milk
- 1 1/2 sticks of butter
- 1 teaspoon vanilla
- Add sugar, butter, and evaporated milk to a pot. Keep the burner on medium heat (I use 4 on my oven) and slowly bring this to a boil. If you don’t do it slowly the sugar will not melt properly and you will end up with grainy fudge.
- After mixture is at a rolling boil, let it continue to boil for 4 minutes.
- Remove from heat and stir in the marshmallow fluff and peanut butter until well combined.
- Pour into a greased pan (13×9 is what I use). Let it cool for about 10 minutes and then you can place it into the refrigerator to finish setting. Leave it in the fridge for a couple of hours to make sure it sets. (If the fudge has trouble setting, pop it into the freezer.)
- Cut and serve!
I love waffles and pancakes. When I was in college, after clubbing and drinking, we’d always go to Waffle House and I would always get a chocolate chip waffles. At Waffle House they do things differently and just add chocolate chips on top. But I wanted to incorporate mine into the batter. Nobody in the house would eat them except for me because I used bittersweet chocolate and they prefer milk or semi-sweet chips in things. But since I knew I’d end up adding syrup and probably peanut butter- I didn’t want to overdose on the sweetness.
This mix also works great for pancakes. And- as a simple heads up- it’s going to look like there are not enough chocolate chips. Don’t add more- or you’ll have too many chocolate chips. I learned this the hard way.
- 1 cup of flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 cup of milk
- 1/2 cup chocolate chips
- Preheat either your waffle iron or your pan.
- Whisk together the dry ingredients.
- Beat the egg. Stir the egg and the milk/vanilla into the batter.
- Stir in 1/2 cup of chocolate chips (whatever flavor you like best).
- Let the batter sit for about a minute so it can get thick and bubbly.
- Pour the batter into the waffle iron- or onto a hot, non stick pan by using a 1/3 cup measure.
- In the pan, wait for lots of bubbles to form and then flip. For the waffle iron, usually it has to cook 5-7 minutes- some have lights letting you know it is done.
- Serve this with syrup or peanut butter on top- or both. I love peanut butter on my waffles.