“One of the secrets to a happy life is continuous small treats.” ~ Iris Murdoch
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
It was our daughter’s birthday this week, made even more special because her special day fell right on family night. Because it was her birthday she got to pick the menu and chose some favorite “small treats”… flavored popcorn for appetizer and fudge as her birthday cake. We bought some of each, but also made peanut butter fudge with a recipe from sprinklebakes.com. It was both very easy and very delicious. (Her main course choice was two childhood favorites not published here for 17 years!, corned beef hot dish and taco pie.)
RECIPE OF THE WEEK
EASY CHOCOLATE PEANUT BUTTER SWIRL FUDGE
- 12 ounce bag (2 cups) high quality semi-sweet chocolate chips
- 4 tablespoons salted butter, divided
- 14-ounce can sweetened condensed milk, divided
- 1/2 cup (3.5 ounces) peanut butter baking chips
Grease an 8 x 8 x 2-inch square baking pan and line with parchment paper that overhangs all four sides of the pan (the grease will make the paper stick to the pan).
Combine the semi-sweet chips, 2 tablespoons of the butter and 1 cup of the milk in a large microwave-safe bowl. Heat at 30 second increments at 100% power until the mixture can be stirred smooth, about 1 minute and 30 seconds.
In a separate bowl, combine the peanut butter chips, the remaining 2 tablespoon butter, and the remaining sweetened condensed milk (the can scraped clean with a rubber spatula). Heat in the microwave in 30 second increments at 100% power until the mixture can be stirred smooth, about 1 minute.
Pour the chocolate mixture into the prepared pan followed by the peanut mixture on top. Use a butter knife to swirl the peanut butter portion into the chocolate portion.
Refrigerate until firm, about 2 hours. Lift the can from the pan using the overhanging parchment paper and cut into 2-inch squares.
