The Pioneer Woman Tasty Kitchen
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Nut Goodie Fudge

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Prep:

Cook:

Level: Intermediate

System:

36

Description

Three layer fudge that is simply divine. It’s a Christmas tradition at our house, but just as good any time of year.

Ingredients

  • 1 bag Semi-sweet Chocolate Chips (12oz Bag)
  • 1 bag Butterscotch Chips (12oz Bag)
  • 1 jar Creamy Peanut Butter, 16oz Jar
  • ½ Tablespoons Butter (for Greasing Jelly Roll Pan)
  • 1 jar Dry Roasted Peanuts, 16oz Jar
  • 1 cup Butter
  • ¼ cups Vanilla Pudding Mix (the Kind That Requires Cooking, Not Instant)
  • ⅓ cups Milk
  • 2 pounds Powdered Sugar

Preparation

Over a double boiler or in a microwave safe bowl, combine chocolate chips, butterscotch chips and peanut butter. Melt slowly until well combined and smooth.

While this mixture is melting, lightly grease a jelly roll pan with softened butter (1/2 tablespoon) or cooking spray. When chips and peanut butter mixture has melted, pour 1/3 of the mixture onto the jelly roll pan and spread evenly. Sprinkle with 1/3 of the jar of peanuts and place the jelly roll pan in the fridge until chocolate is firm.

In medium sauce pan combine butter (1 cup), pudding mix and milk. Heat over medium heat until mixture comes to a boil, stirring often. Boil for one minute. Remove from heat and add powdered sugar. The mixture will be pretty thick. (This can be done by hand, but is easiest with a stand or hand mixer.) Spread over cooled chocolate mixture. Place in fridge until cool.

Add remaining peanuts into the remaining chip/peanut butter mixture. (Warm it slightly if needed so it’s spreadable.) Pour this over the first two layers and spread evenly. Place in fridge until chilled. Cut into squares and keep in fridge until you’re ready to serve.

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