PEANUT BUTTER FUDGE

The pie that peanut butter fans will go off the deep end for. Graham saltine outside, peanut butter filling, and newly whipped cream. You will not have the option to quit eating this wanton and delectable No-Prepare Peanut Butter Pie! This formula is at the highest point of my #1 pies list directly close by my best Pumpkin Pie Formula and this group satisfying Banana Cream Pie. It’s the ideal trifecta of simple pie plans for any home cook. An exemplary pie, a no-prepare pie, and an occasional pie. Since it’s mid year I’m about the stove required peanut butter pie.

I’m not exaggerating when I say this Peanut Butter Fudge is one of the best fudges I’ve ever tasted. Rich, creamy, over-the-top fudge that is so easy to make, you might laugh.

My brother tasted this creamy fudge at my house years ago and called us the very next night for the recipe. He couldn’t stop thinking about it and needed to make it right away.

I gave him the recipe and he couldn’t believe this was all there is to it. With just four ingredients, this is one of the best peanut butter fudge recipes I’ve ever tasted, and it is also beyond simple to make.

I’ve been making this fudge recipe now for over 10 years now and it’s a solid keeper. Without fail, everyone who tastes it requests the recipe immediately.
I was so excited to find Alton Brown’s recipe for Peanut Butter Fudge almost ten years ago and it’s become a family and friend favorite over the years.

It is an awesome way to impress someone with a gift that takes just minutes to put together. I can’t think of anyone who likes peanut butter and wouldn’t be excited to receive a box full of this during the holidays.

Put this recipe on your Christmas treat list now and skip the baking! It’s perfect to snack on while you’re wrapping gifts or for enjoying next to a crackling fireplace with the ones you love.

Ingredients

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Crust

1 ½ cups graham cracker crumbs
3 tablespoons brown sugar
Pinch salt
6 tablespoons unsalted butter melted

Filling

2 ¼ cups heavy whipping cream chilled
1 ⅓ cups powdered sugar divided
½ teaspoon pure vanilla extract
8 ounces cream cheese at room temperature
1 cup creamy peanut butter at room temperature

Garnish Ideas

Salted peanuts
Graham cracker crumbs
Hot fudge sauce
Melted peanut butter
Chocolate peanut butter cups

Instructions

Crust:

Preheat oven to 325°F (see notes for no-bake option). Combine graham cracker crumbs, brown sugar and salt.
Add melted butter and stir until well combined. Dump the crumbs into a 9 or 9 ½ inch pie plate.
Firmly press the crumbs into the bottom and up the sides of the pie plate. Use the bottom of a glass or measuring cup to pack it in.
Bake the crust for 8-10 minutes, until golden brown and fragrant. Cool to room temperature.

Filling:

Using a hand mixer, or stand mixer, whip the heavy cream, ⅔ cup powdered sugar and vanilla until stiff peaks form. Transfer bowl to the refrigerator.
In a separate bowl, beat cream cheese, peanut butter and remaining ⅔ cup powdered sugar until smooth and combined.
Add a little more than half (eyeball it) of the chilled whipped cream to the peanut butter mixture.
Beat briefly, until just combined. Place the remaining whipped cream back in the fridge, as this will be for topping the pie.
Pour the peanut butter mixture into the crust and smooth the top. Cover and refrigerate for at least 4 hours, until firm.

To serve: Top the pie with the remaining whipped cream. Sprinkle with peanuts and graham cracker crumbs. Serve with hot fudge sauce and melted peanut butter, for drizzling.