This is one of those recipes that once I saw it, I dropped everything and made it. It contains ingredients I have in my pantry at all times and was the perfect last minute addition to my Christmas baskets this year. I chose to share this last this week, because even though tomorrow is Christmas eve, you still have time to whip this together for the holidays since it only uses four basic ingredients and takes five minutes to prepare. The hardest part? Waiting for it to chill two hours before diving in and then having to share it with others!
Now for a little housekeeping fun. Thank you for all of your responses to the Keurig and Starbucks’ K-cup giveaway post. I really enjoyed reading each and every comment where you shared your favorite gift ever. Some of them brought back nostalgic memories for me, like Cabbage Patch dolls and New Kids on the Block pillows, while others were extremely emotional such as getting to see a relative for the first time, or receiving an old mechanic’s jacket that belonged to your late grandfather. Many of you mentioned trips, like Disneyland, the birth of your children (I agree!), and your KitchenAid stand mixers. I honestly loved all of your comments, and wish I could give a Keurig to you all. But, for the sake of my pocketbook, I can only choose one of you and here goes. The winner (chosen randomly) of the Keurig machine and a package of Starbucks’ K-cups is:
Shannon, who said: “My favorite Christmas gift…. a toss up between two gifts. Last year my hubby made me a cake pop stand out of a very thick cutting board that he drilled holes in. I love it! And the most excitement over a gift would be my record player when i was in third grade!!
Thank you for offering a chance to win a Keurig! that would be an awesome present!”
Congratulations, Shannon! I hope you enjoy your new Keurig machine! Check your email for information on how to claim your prize.
To everyone else, I hope you have a very Merry Christmas! Enjoy your family, enjoy your friends, enjoy the food, and most of all enjoy rest and peace in Christ. xxoo
No worries, I didn’t forget to leave you the recipe:
Peanut Butter Fudge
- 1 cup unsalted butter , plus additional for greasing pan
- 1 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 16 ounces (1 lb or about 3 3/4 to 4 cups) powdered sugar, unsifted
Butter the bottom and sides of an 8- x 8-inch pan, then line with parchment paper. (The butter helps the paper stick to the pan.) Lightly butter the top of the parchment paper, as well. Combine the 1 cup butter and peanut butter in a large microwave safe bowl, cover with plastic wrap and microwave on full power for 2 minutes. Carefully remove from the microwave, stir, then microwave on full power for an additional 2 minutes.
Remove the bowl from the microwave. Carefully stir in the vanilla and confectioners' sugar with a wooden spoon or rubber spatula until evenly combined. The mixture may become a little crumbly at first, but continue to stir until the ingredients are smooth and a nice "dough" forms.
Pour the mixture into the prepared pan and spread into an even layer, pushing to fill the corners. Place an additional square piece of parchment paper directly on the surface of the fudge. Refrigerate at least 2 hours. Use a large knife to cut into 1-inch cubes. Store in an airtight container at room temperature for up to 1 week.
Be careful when measuring the powdered sugar. 16 ounces (or 1 lb) of powdered sugar is equal to 3 3/4 to 4 cups. Do not think in terms of liquid measurement where 16 ounces equals only 2 cups.