360 g white chocolate, chopped coarsley 1/2 cup smooth peanut butter 400 g dark chocolate, chopped coarsley
note: you can cook chocolate in microwave, cook on medium about 1 minute, stirring twice while cooking. grease a 20cm x 30cm lamington pan, line base and sides with baking paper, extending 5cm above long edges of pan. stir white chocolate in a small heatproof bowl over a small saucepan of simmering water until smooth. cool 5 minutes. add peanut butter until smooth. stir dark chocolate in small heatproof bowl over small saucepan of simmering water until smooth, cool slightly. drop alternative spoonfuls of white chocolate mixture and dark chocolate mixture into prepared pan. gently shake pan to level mixture. pull a skewer backwards and forwards through mixtures serveral times for a marbeled effect. stand at room temperature about 2 hours or until set. cut into small peices, i got about 72.
INGREDIENTS 2 cups peanut butter chips 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 2 tablespoons butter or margarine Dash salt 1 teaspoon vanilla extract 1/4 cup semi-sweet chocolate chips
DIRECTIONS In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth. Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
