Peanut Butter Butterscotch Fudge
This is totally not related to the recipe– but it’s all-consuming me at the moment, so we’re just going to have to take a moment to discuss it:
Do you get into books? Like realllllly into books?
I do. To the point it’s been a real problem for me in life. Like, I become so maniacally involved in a plot, so obsessed with the story and the characters, that I truly struggle to function outside of the fictional world. And when I force myself to take care of the daily tasks that I must take care of, I find myself feeling….. weird. Out of place, almost. And usually pretty dejected that I’m not lost in the story at that very moment.
Anyway. Counter-intuitive as it may seem, I usually try to stay away from books. It’s a forced lifestyle I practiced while I was in college and then again when I started to blog seriously. Otherwise, it’s impossible for me to focus on anything else! Honestly. It’s the only way I’ve found to be productive in life.
But lately, I’ve been on a real reading jag– almost like a binge. But with books instead of food. I don’t know what happened… I can’t remember why I started reading the book I did (I think it may have been a road trip?). It wasn’t even that good, to be honest.
But it was like stretching my legs or taking a breath of fresh air. And I haven’t been able to stop reading. I’m up until 1 or 2 or 3 every morning, finishing a book a day at this rate. It’s insane.
I mean insane.
I’m not proud of it. You’d really be afraid for my well-being if you saw me in real life.
But it’s too late. I’ve decided just to go ahead and feed the beast and hopefully let this thing run its course.
So– I’m looking for book suggestions! I’m crazy about happy endings and Austen-eque books. I know there are tons of spin-offs and Austen-related novels, and I’m kind of enjoying reading my way through some of that cheesiness. It’s just nice and easy and relaxing, and I know some of you are bound to have some good recommendations for me!!
So let me know in the comments– what’s your favorite happily-ever-after book?
Ok. So outside of Regency-era fictional romance and trendy, pop juvenile fiction, I’m also pretty obsessed with the peanut butter + butterscotch combo.
It’s truly phenomenal. And ridiculously easy to make. I almost always make two-ingredient fudge using sweetened condensed milk and chocolate chips (see: Pralines and Cream Fudge, Dark Chocolate Mint Truffle Fudge, Reese’s Fudge, and Chocolate Covered Cherry Fudge to name a few), because I love the simplicity of the recipe!
This recipe takes the simplicity of my favorite 2-ingredients fudge and tweaks it a bit (although it’s still simple and only 2 ingredients minus the optional chocolate drizzle!): I subbed peanut butter for the sweetened condensed milk in my fave recipe and used butterscotch chips instead of chocolate chips.
I couldn’t believe how beautifully it worked! I half expected it to never set quite right or maybe to be dry and crumbly. But just the opposite! This fudge is completely creamy and rich, cuts smooth as butter, and stays firm enough that it holds its shape and stands up to packaging just fine.
It’s quick and easy to make– just a few minutes at the stove! After that it’s just hands-off waiting time while it cools and hardens. I’ve made two batches so far; both times in the evening, and I didn’t try to cut it until the following morning (although I noted that it’s pretty firm after about 4 hours).
The chocolate drizzle is option and just for fun really, but I LOVE Scotcheroos, so I knew I wanted a little chocolate on mine. But that’s totally up to you :). I’m also thinking these would be awesome with Reese’s Piece’s sprinkled on top before it firms up!
- 3/4 cup creamy peanut butter
- 3 1/2 cups (2 packages) butterscotch morsels
- optional: approximately 1/4 cup chocolate, melted for drizzling (I used chocolate candy melts, like Wilton's, so the drizzle would harden quickly)
- Over low heat (must be LOW), melt the peanut butter in a medium sauce pan, stirring continuously.
- Add the butterscotch morsels and continue to stir until everything is melted and smooth.
- Line an 8x8 baking dish with parchment paper or wax paper, and pour the mixture into the prepared dish.
- Allow to cool for at least 4 hours or overnight before cutting into 2-inch squares. You can drizzle with chocolate, if desired, before they are cut or after-- up to you. I drizzled after.
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