Who loves a girls weekend? Me, that’s who. Some of my very besties from college got together this weekend in Oxford to celebrate my dear Amy’s impending nuptials (we all wore these lovely "
brasages" from Miss Ruby Sue's Etsy shop...so darling!). And between the lingerie shower, the shopping and the eating, it was a much-needed estrogen-packed getaway. You should see the chairs I got! Thanks to Anna and Kate for getting them home for me.
It’s been way too long since I’ve posted a Delicious Dish, so this one is practically three recipes in one – the peanut butter fudge and the easy chocolate fudge are both wonderful on their own and would be great basic recpies if you want to add to it and make it fancy. But slap them on top of Rice Krispy Treats, and you’ve got a wonderful sugar coma waiting to happen. If loving these is wrong, I don’t wanna be right.
Peanut Butter Fudge Treats (or Devil Bars, as I have affectionately dubbed them - so good, they're BAD, baby)
(Photo and recipe from that adorable Joy the Baker)
Part 1 - Rice Krispy Treats
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows OR - 4 cups miniature marshmallows
6 cups Rice Krispy Cereal (or any puffed rice cereal)
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. ( You may want to line your pan with parchment paper or waxed paper large enough to have flaps hanging over the sides. This will make it easy to pull the giant block of goodness out of the pan when it's done. I just forgot this step. But as recorded in the comments below, some people had trouble with the wax paper sticking to the Krispie treats. A well sprayed pan might just be your best bet!) Cool. Make Peanut Butter Fudge. (*My mom taught me a great trick for pressing Krispy Treats into the pan – wet your hands with a little water and press the batter in. It doesn’t stick! I promise!)
Part 2 - Peanut Butter Fudge
recipe from Alton Brown via Joy the Baker
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes (I didn’t do it quite that long – I was afraid it would burn). Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour over the Rice Krispy treats in the pan and spread evenly. Let cool in the fridge while you make the Chocolate Fudge. (*Shut the front door with this fudge. She’s not kidding about the wooden spoon – a flexible spatula just won’t cut it. This stuff is dangerous on its own – be sure an acceptable amount gets in the pan and stays away from your mouth.)
Part 3 - Easy Chocolate Fudge
2 Tbsp butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 tsp salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 tsp vanilla
Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, and vanilla,. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour over peanut butter fudge, spread evenly and place in the fridge to harden and cool. Cut into 1-inch pieces or smaller and give to your friends. They'll thank you, sort of.
The only problems I ran into with this recipe were a) getting the whole thing out of the pan, and b) sometimes the layers came apart when I was cutting them up. I’m thinking maybe if I let the whole thing come to room temp before I cut into pieces it might solve the problem. I think I’ll email my new friend, Joy, and see if she can help us out.
Have a great week!
* The Beatles Rock Band! It’s released today!
We’re back from the Delta!
