Peanut-Butter Layered Fudge
Peanut-Butter Layer:
1/2 cup creamy peanut butter
3 tablespoons butter
1/4 cup light corn syrup
2 tablespoons water
2 teaspoons vanilla
1 box (1 pound) confectioners’ sugar, sifted
1/2 cup instant nonfat powdered milk
Chocolate Layer:
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
Glaze:
1/2 cup confectioners’ sugar
1 tablespoon butter, melted
2 1/2 teaspoons milk
Recipe Directions
1. Line an 8 x 8 x 2-inch square baking pan with aluminum foil; lightly butter foil.
2. Peanut-Butter Layer: Heat together peanut butter and butter in medium-size saucepan over low heat until melted. Stir in corn syrup, water and vanilla. Remove from heat. Gradually stir in confectioners’ sugar and powdered milk until blended. Knead with hands if necessary. Turn into prepared pan; pat out firmly to evenly cover bottom of pan. Let cool. Then score top with a fork.
3. Chocolate Layer: Heat cream in small saucepan over low heat just until tiny bubbles appear around edge of pan. Remove from heat. Add chocolate; let stand for about 30 seconds. Stir until smooth. Pour chocolate over Peanut-Butter Layer, spreading to cover completely. Refrigerate just until firm, 1 hour.
4. Glaze: Stir together confectioners’ sugar, melted butter and milk in a small bowl. Spread over top of Chocolate Layer. Sprinkle evenly with peanuts, if desired. Refrigerate about 2 hours or until firm enough to cut and gift wrap. You can refrigerate the fudge, wrapped airtight, for up to 2 weeks.