Happy Friday before Halloween!!
I just had to add that, because sadly we will not be chatting tomorrow on Halloween. BUT, how fun is it that Halloween falls on a Saturday this year??? No work, no school, no having to get up early the next morning – just a good time to be had by all.
SOOO. Tell me, what are your plans for this Halloween? Any parties tonight or tomorrow? Is anyone making this cake, this cheeseboard, these graveyard cakes, or maybe these healthy caramel apples? Oh, or maybe these homemade Tim Tams? Anyone, anyone??
Clearly I need to live vicariously through you guys cause my social life is pretty LAME.
Well actually, I am venturing out of my little box that is my kitchen and office and out into the real world. I know, I know, it’s about flippin time, right? I’m headed down to the Boulder area today for a little time at the pumpkin patch and then off to a Halloween party, with like people other than my brothers.
Shocker, right?! But I swear, I do actually know people other than my family. Promise, I am not a total hermit. 🙂
To be fully honest, the number one reason I am going anywhere is to get myself to that pumpkin patch. It has some photos calling me, and I NEED to get them before it’s too late. I could not think of a better day than the day before Halloween. Should be pretty festive!
And OK, I am kind of pumped for this Halloween party too. I am in charge of dessert. Are you wondering what I’m bringing…can you guess? It’s chocolate ALL OVER.
I mean, obviously.
It’s loaded with peanut butter.
And it’s kind of boozy, cause we are all adults, and it’s Halloween, and bourbon is good with chocolate and peanut butter.
And yeah, if you did not already get it by now, I am totally talking about this fudge!!
How perfect is it?
It’s so super simple. Full of the best flavor combo EVER, chocolate + peanut butter, and has bourbon sugar sprinkled on top. I mean. The excitement on my end is pretty much through the roof.
I love simple recipes like this that are just so good!
The idea behind this dessert was that we could all use up all those leftover peanut butter cups from Halloween to make it. Thinking about it now though, peanut butter cups are probably the first Halloween candy to be devoured. SOO, maybe stock up and save a couple handfuls for this fudge because you guys just have to make it.
Not to mention, it’s the perfect holiday gift for Thanksgiving and or Christmas. Just thinkin a little ahead for ya! 🙂
Like I said, this fudge is really easy. Just some chocolate, peanut butter cups, a little vanilla and a little bourbon. It’s probably one of the easiest desserts to make. BUT, this fudge gets a super fun and exciting final detail.
Salted bourbon sugar!!
Yes, this fudge has perfection sprinkled on top! And well, it’s kind of pretty too (shh…it also reminds me of Christmas the way it sparkles!).
And with that, I think I am done.
Oh wait, can I just add that this fudge can be made in no time, because it can. I’m thinking that you should probably just skip waiting for the leftover Halloween candy and make this Easy Peanut Butter Cup Fudge tonight. Cause Friday NEEDS chocolate…and a little bourbon never hurt either.
Easy Peanut Butter Cup Fudge with Salted Bourbon Sugar.
Servings: 16 SQAURES
Calories Per Serving: 232 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Collection
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
Salted Bourbon Sugar
- 1/2 cup course sugar such as Demerara Sugar OR Turbinado Sugar
- 1 vanilla bean seeds removes
- 2 tablespoon bourbon
- flaky sea salt to your taste (I just used a pinch)
Salted Bourbon Sugar
- Preheat the oven to 250 degrees F. Line a baking sheet with sides with parchment paper.
- To the baking sheet, add the sugar, vanilla bean and bourbon. Toss well to combine and moisten the sugar. Place on the middle rack of the oven and bake for 1 hour 1 hour 30 minutes, tossing the sugar twice throughout cooking. The sugar is done when it feels dry to the touch and has a golden, caramel hue to it. It is OK if some of the sugar clumps together, but you don't want any giant clumps, break those up while the sugar is still warm. Mix in a pinch of salt. Let cool completely before storing. Can be stored in an airtight container for up to 2 months.
Easy Peanut Butter Cup Fudge
- Chop you peanut butter cups into chunks and then place in a bowl in the freezer.
- Spray an 8-inch square pan with cooking spray and then line with parchment paper.
- In a medium saucepan, heat the semi sweet chocolate, milk chocolate, condensed milk and cream over low heat until melted and smooth. Remove from heat; stir in bourbon, vanilla, salt and peanut butter cups. Mixture will be thick, but stir slowly until combined being careful not to break the peanut butter cups up too much.
- Spread the mixture in the prepared pan. Sprinkle with the bourbon sugar. Refrigerate about 1 hour or until set.
- Cut with sharp knife into 4 rows by 4 rows. Store in airtight container in refrigerator.
*Sugar adapted from Bon Appetit.
DO IT. <–