What’s better than a guilty pleasure? That’s right, two guilty pleasures! Right now, mine are watching The Bachelorette (don’t judge) and this peanut butter pie fudge. Simultaneously. Seriously, there is nothing better than eating 6 layers of sugary goodness while watching Emily cry and say the same thing 300 times.
I saw this peanut butter pie fudge on a food show a few weeks ago and haven’t been able to get it out of my head since. I did manage to find a recipe for it online, but the process seemed really labor intensive. After some research, I found a way to simplify some of the layers. Did you know that you can make caramel in the microwave? Well, you can, and it’s delicious. No spattering and no candy thermometer required. Hopefully, even with the modifications, this dessert tastes something like original. If you live in San Francisco and have had this at Z. Cioccolato, you can let me know.
Peanut Butter Pie Fudge
adapted from here
Here’s what you will need for each layer:
Peanut Butter Fudge
recipe from Alton Brown
8 ounces (2 sticks) unsalted butter
1 cup peanut butter
1 teaspoon vanilla
1 lb. powdered sugar
Chocolate Cookie Pie Crust
1 cup chocolate cookies (I used Newman’s Own Alphabet Cookies, but Oreos will work too)
2 tbsp. melted butter
recipe adapted from the The Yummy Life
1/4 cup butter, cut into 8 pieces
1/2 cup granulated sugar
1/2 brown sugar, packed
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1 tsp vanilla
1/3 lb. marshmallows
adapted from allrecipes
9 oz. bittersweet chocolate, chopped
1 cup of heavy cream
Crushed heath bar, mini chocolate chips, sprinkles, butterscotch chips, or whatever you feel like sprinkling on top
Note: The picture shows the cookie layer on the bottom, which is what the original recipe calls for. If I were to make this again, I would put the cookie layer in between the PB fudge and caramel layer just so that it is easier to pick up and eat.
1. Line the bottom and the sides of a 9×9 inch pan with parchment paper.
2. Preheat the oven to 350 degrees.
3. Make the PB fudge layer. In a 4 quart microwave safe bowl, combine the butter and the peanut butter. Cover with plastic wrap and poke a few holes in the top. Microwave on high for 2 minutes. Remove from the microwave and uncover just enough to stir the mixture. Cover again and microwave on high for another 2 minutes. Remove (use oven mitts, it will be hot!) and stir in the vanilla and powdered sugar with a spoon. Stir until the mixture gets hard and loses its sheen, and spread into the lined pan.
3. Make the pie crust layer. Break the chocolate cookies into small pieces. In a bowl, combine the cookies and the melted butter. Spread onto a sheet pan and bake for 10 minutes. Lightly press the baked cookies into the peanut butter fudge layer.
4. Make the caramel. In a 2 quart microwave safe bowl, combine the butter, sugar, corn syrup, and condensed milk. Microwave on high for 6 minutes, stopping and stirring every 2 minutes. (You may need to adjust your cooking time based on your microwave. Mine is 1100 watts, and 6 minutes was ideal). Stir in the vanilla and spread evenly over the cookie layer. Put the pan in the fridge for at least 15 minutes to let the caramel set up.
5. Make the marshmallow layer. In a microwave safe bowl, heat the marshmallows on high for 40 seconds. Spread the marshmallows over the caramel layer. Work quickly or the marshmallows will set up and not spread evenly.
6. Make the ganache. Place the chopped chocolate in a bowl. Heat the cream over medium heat, until it just reaches a boil. Pour the cream over the chocolate and stir until mixed and glossy. Allow the mixture to cool slightly and spread evenly over the marshmallow layer.
7. Before the ganache sets, sprinkle the candy topping over the fudge. Let the ganache set before serving. Store in an airtight container at room temperature.