My addiction to Google Reader has really started to pay off. Last year I won a box of Häagen-Dazs reserve ice cream from Serious Eats. Then, last week I submitted a caption for the weekly “Insert Caption” contest over at Cinematical and picked up a special 10th Anniversary addition of one of my favorite movies, “You’ve Got Mail.” When I grow up I still want to be Meg Ryan’s character in that film. And my latest lucky score was to be first in line to try a jar of Blake Killian’s versatile and delicious Peanut Butter Dulce de Leche.
As soon as I tasted my first tentative spoonful I knew I was in trouble. This creamy sticky concoction could not be allowed to stay in my house! My thighs were not safe in its presence. Then I got an idea…(please excuse me while I channel Dr. Suess and The Grinch)…an awful idea. Erin got a wonderful, awful idea. What if I made a batch of peanut butter fudge, but not just any fudge. This fudge tastes exactly like the inside of a Peanut Butter Buckeye (or Bon Bon — whatever you call them). Then, what if I heated Blake’s Dulce de Leche and spread it over the top of the fudge? I just couldn’t pass up this unique opportunity. It was of course promptly packed up, and quickly gobbled up by the people in my office. Thanks Blake!
Peanut Butter Fudge (Originally published on PeanutButter.com)
1/4 cup butter
1/4 cup light corn syrup
1 jar (18 oz.) Creamy Peanut Butter
1-1/4 cups confectioners sugar
1 tsp. vanilla extract
1 jar of Blake Killian’s Peanut Butter Dulce de Leche
Spray 8-inch square baking pan with nonstick cooking spray; set aside.
In 2-quart saucepan, melt Spread with corn syrup over medium heat, stirring occasionally. Add Peanut Butter. Cook over medium heat, stirring frequently, until smooth. Remove from heat. With wooden spoon, stir in confectioners sugar and vanilla until smooth. Spread in prepared pan. Refrigerate 2 hours or until firm. To serve, cut into 1-inch squares.