Recipes..Fluffernutter Fudge cake
Peanut Butter Fudge
3 Tb Butter
1/2 Cup Powdered Sugar
2 Cups Jet-Puffed Miniature Marshmallows
2 Cups Creamy Planters Peanut Butter
Chocolate Layer
6 oz Baker's German Chocolate
1 Cup Frozen Cool Whip
Marshmallow Swirl
2 Tb Marshmallow Creme
1/2 tsp Heavy Cream
Instructions
Peanut Butter Fudge
In a large glass bowl - microwave the butter until melted. (30-40 seconds)
Mix the powdered sugar with the melted butter.
Add the marshmallows and peanut butter.
Microwave for about 90 seconds, stopping to stir every 30 seconds.
Once the peanut butter mixture is fully blended and smooth, transfer to a foil lines and greased 8x8 dish.
Cover and refrigerate for 1-2 hours.
Chocolate Layer
Microwave the chocolate and Cool Whip for 1 minute. Stir.
Microwave for another 90 seconds, stop to stir every 30 seconds.
Chill chocolate mixture in the refrigerator for 5 minutes.
Gently spread the chocolate over the peanut butter fudge in an even layer.
Refrigerate for 10-15 minutes.
Marshmallow Swirl
Microwave the Marshmallow Creme for 15 seconds.
Add the heavy cream and stir.
Microwave for 10 more seconds. Stir.
Set aside to cool for 1-2 minutes.
Drizzle 5-6 straight lines of the marshmallow creme mixture on top of the chocolate layer.
To create the swirl pattern - drag a toothpick through the marshmallow, moving in the opposite direction of the lines.
Refrigerate for 4-6 hours to set.
Using a sharp knife, cut into desired shape and size. In between cuts, clean the blade with a napkin.
Store in the refrigerator.
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