Fudge de pasta de amendoim

Ingredientes

• 1 cup unsalted butter
• 1 cup creamy peanut butter - I use Skippy (do not use a "natural" peanut butter)
• 1/2 cup Reese's peanut butter chips
• 1 tablespoon pure vanilla extract
• 3 1/2 cups powdered sugar (measured and then sifted well - for the smoothest texture and appearance, DO sift the sugar!)
• 1/2 teaspoon kosher salt
• 1/4 cup marshmallow creme - I use Kraft

Modo de preparo

1. 1

   Line an 8"x8" pan with parchment paper or foil and set aside.

2. 2

   Set a heavy bottomed saucepan over medium heat and add the butter, peanut butter, and peanut butter chips. Stir constantly until melted and completely smooth.

3. 3

   Reduce heat to low and stir in vanilla.

4. 4

   With a spatula, stir in the SIFTED powdered sugar and salt (still over low heat), incorporating it until the mixture is completely smooth. If you have any lumps or it looks especially grainy, work out the lumps by vigorously whisking and "smooshing" the mixture against the bottom of the pan.

5. 5

   Stir in marshmallow creme until incorporated, then spread mixture evenly into prepared pan.

6. 6

   Place in refrigerator to chill for 1½ to 2 hours before cutting into small squares. I prefer small pieces, and typically cut an 8x8 pan into 64 pieces, 8 cuts in each direction. For easiest (neat & clean) cutting, gently lift the fudge out of the pan by the parchment paper edges and place it on a cutting board - then proceed with cutting it into pieces.