Category Archives: Recipes

Instant Pot Boxed Mac and Cheese

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Instant Pot and a bowl of cooked Macaroni and cheese

Have you jumped on the Instant Pot train in the past few years? Do you know you can make Instant Pot boxed mac and cheese?

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Before you dismiss the idea (because after all isn’t boxed mac and cheese one of the easiest things to make anyway), let me tell you I prefer this method because the noodles and water go into the Instant Pot and I don’t have to touch it until after the time is up.

There’s no waiting for the water to boil to add the noodles and no having the drain the water after the noodles are cooked.

I actually enjoy making macaroni and cheese from scratch and it’s how I always make it when we have it for dinner.

But boxed mac and cheese has become a fun once a week lunch that the kids look forward to.

horizontal picture of 8 quart instant pot and boxed mac and cheese

Instant Pot Boxed Mac and Cheese Instructions

These are the instructions for an 8 quart Instant Pot. (There’s a recipe card at the end of the post with all of these instructions.)

Take two boxes of mac and cheese. Just your basic size and type.

Place the noodles from both boxes into the instant pot. Cover with 3 cups of water.

Make sure the vent is on sealing. Turn Instant Pot to High Pressure and set the time for 4 minutes.

After the time has completed do a Quick Release and turn pot off.

Open the pot. You will see some water, but that’s okay. Use a wooden spoon to break apart the noodles and stir them.

noodles cooked in the Instant Pot

Pour 3/4 cup of milk over the noodles. Add 4-6 tablepoons of butter. Dump both cheese pouches over the milk and butter. Stir to combine. Add more milk if needed.

(If it happens to be too liquid-y, you can turn the Instant Pot to sauté and cook, while stirring, a few minutes until the liquid absorbs. I do not have this problem when using the amounts listed above, though.)

Isn’t that simple!

Finished mac and cheese in the Instant Pot

Things to Add to Boxed Mac and Cheese

We all know there’s nothing fancy about boxed mac and cheese. Here are some ideas to help you jazz it up. And bonus, all of these would work for homemade macaroni and cheese as well.

My mom was a make it from scratch kind-of person (and I tend to follow her in that – thus boxed mac and cheese and store bought bread being something my kids get excited about) but I remember one time she made boxed mac and cheese and added peas and hot dogs to it. A random childhood memory for you.

Now, let’s get brainstorming!

For each of the ideas, you would just stir it in after noodles have cooked. So when, or directly after you mix in the milk and cheese powder.

  • Sliced cooked hot dogs (and some peas if you’d like)
  • Leftover, sliced smoked sausage
  • Taco meat! You can also stir in some diced tomatoes and cheddar cheese.
  • Diced ham
  • Crumbled, cooked bacon
  • Extra cheese (parmesan, smoked gouda, cheddar, monterey jack etc)
  • Cooked ground beef and diced tomatoes (add salt and pepper as well)
  • Veggies: leftover steamed (or roasted) broccoli, mushrooms, sautéed onions, fresh spinach etc
  • Diced or shredded cooked chicken
  • BBQ pulled pork
  • Garlic
  • Chili

Basically, there’s an endless number of options.

Look and see what you have available. Try some different combinations that sound tasty. Any of these will take the standard mac and cheese up a notch.

What are you favorite mac and cheese additions?

If you are looking for some other kid friendly pasta recipes, check these out:
Skillet Lasagna
Healthy Chicken Spaghetti

Instant Pot and 2 boxes of Mac and Cheese

Instant Pot Boxed Mac and Cheese Recipe

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Instant Pot Boxed Mac and Cheese Recipe
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The Instant Pot is a fast and easy way to cook up boxed mac and cheese! Here's exactly how to do it. These instructions are for an 8 quart instant pot.
Ingredients
  • 2 (7.25 ounces each) boxes of macaroni and cheese
  • 3 cups water
  • ¾-1 cup milk
  • 4-6 tablespoons butter
Instructions
  1. Place the noodles from both boxes into the Instant Pot. Pour 3 cups of water over the top.
  2. Secure lid. Set valve to sealing. Turn to High pressure and put the time at 4 minutes.
  3. After the 4 minutes are up, do a quick release and turn the pot off.
  4. Remove lid and use a wooden spoon to break up the noodle clumps. (It's okay if there is extra water, the noodles will continue to absorb it.)
  5. Pour ¾ cup milk over the noodles and add however much butter you'd like (between 4 and 6 tablespoons). Sprinkle the cheese powder from both boxes over the mixture. Stir everything until combined.
  6. Add additional milk if needed.
Notes
If there is too much liquid (I've not had this problem following these steps), turn the pot to sauté and cook and stir a few minutes until the excess liquid is absorbed.

If you'd like to stir in any additional ingredients (as talked about in the post) do so after the final step and set to sauté and stir if needed to heat through.

 

 

Easy Ranch Style Beans Recipe (Instant Pot, Slow Cooker or Stove Top)

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overhead shot a a bowl of the ranch style beans recipe.

This is a DIY version of the canned variety of Ranch Style Beans you buy at the supermarket. Just like the premade ones, this homemade ranch style beans recipe is easy and flavorful!

If you’ve never had Ranch Style Beans before, I’d describe them as pinto beans with a southwestern flair. Sounds pretty tasty, doesn’t it?

Just this week I used these on top of the nachos the kids the requested for dinner instead of meat. Nobody complained!

I also love using these homemade ranch style beans in this recipe for Mexican Haystacks. They’d also be a great sub for meat in tacos, quesadillas, this Tex Mex spaghetti squash recipe, or even just to serve as a side dish.

I always make a full batch and then freeze the leftovers in meal size portions. It makes them perfect to pull out of the freezer for a super fast and cheap supper.

(For another bean recipe, check out these Crock Pot refried beans!)

ingredients to puree for the ranch style beans sauce

Ingredients for the blender

Ranch Style Beans Recipe Ingredients:

  • tomatoes/tomato Sauce
  • onion
  • garlic
  • molasses
  • apple cider vinegar
  • beef broth
  • pinto beans
  • salt
  • paprika
  • smoked paprika
  • cumin
  • oregano

If you are like me, these are all ingredients that you already have in your pantry. Perfect for spur of the moment cooking in the instant pot.

pureed ranch style beans sauce

The pureed ingredients

How to Cook Ranch Style Beans:

You have three options here.

  1. Instant Pot. This is my go to method. So fast and easy. All you do is combine all the ingredients and cook on high pressure for 25 minutes (mine is 8 quart). You almost can’t have the canned variety opened and heated in that time. Yes, I’m joking but seriously I was able to make these after work and have them done in time for dinner. The Instant Pot has saved me more than once when it comes to getting beans finished in time for supper.
  2. Slow Cooker. Great set and forget it method. I frequently use this method for beans as well. Dump everything into your Crock Pot and let it go. Cooking time varies greatly from slow cooker to slow cooker. Mine tends to cook things quickly.
    On high check at 3 hours and then each hour after that. It probably will be between 4-6 hours.
    On low your Crock Pot will most likely take 8-10 hours, though again, I’d recommend first checking at 5 hours.
  3. Stove Top. Do a quick soak with your beans. (Cover with water and boil for 10 minutes. Turn heat off and let sit for 1 hour. Remove the water from the beans.) Add all other ingredients and simmer beans for 2-3 hours. Check liquid level occasionally and add broth or water if needed.
seasonings for the ranch style beans

The other ingredients needed for the recipe

Ranch Style Beans Recipe Instructions:

  • Blend the tomatoes/sauce, onion, garlic, molasses, vinegar, and some of the beef broth.
  • Rinse and sort out any bad pinto beans. Place in Instant Pot (or cooker of your choice).
  • Add the pureed liquid, salt, more beef broth, paprika, smoked paprika, cumin, and oregano.
  • Cook until done. Season with more salt, if needed.

If you want more of a kick, feel free to add chili powder or another chili pepper.

The listed combination is perfect for my family with kids, though.

Finished Ranch Style Beans

The beans after they have finished cooking in the Instant Pot

Ranch Style Beans Recipe

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Easy Ranch Style Beans Recipe (Instant Pot, Slow Cooker or Stove Top)
Recipe type: Side
Cuisine: Tex Mex
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
 
Easy and tasty southwestern flavored pinto beans! Perfect as a side or in your favorite Tex Mex dishes.
Ingredients
  • 1 can tomato sauce (or 1.5 cups fresh tomatoes, chopped)
  • 1 onion, peeled and quartered
  • 6 cloves of garlic, peeled
  • 1 teaspoon molasses
  • 1 teaspoon apple cider vinegar
  • 6 cups beef broth, divided
  • 2 cups dried pinto beans
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
Instructions
  1. Place tomatoes/sauce, onion, garlic, molasses, vinegar, and 2 cups of beef broth in a blender. Puree until smooth.
  2. Rinse and sort pinto beans.
  3. If cooking on the stove (or on low in the crock pot - I do NOT do this step when using the Instant Pot) do a quick soak - put beans in pot and cover with water. Bring to a boil for 10 minutes. Turn stove off, cover and let sit for 1 hour. Drain.
  4. Combine beans, pureed mixture, 4 more cups of broth, salt, both paprikas, cumin, and oregano in your cooking device.
  5. Cook until done. Check and see if more salt is needed.
  6. Instant Pot: Cook on high pressure for 25-30 minutes. Quick release.
  7. Slow Cooker: Cook on high for 4-6 hours or cook on low for 8-10 hours. (Crock Pots are different, be sure to check doneness of the beans early the first time you make this.)
  8. Stove: (Do the quick soak first) Let beans simmer for 2-3 hours. Add additional broth or water if needed.

 

Do you buy Ranch Style Beans? What are your favorite ways to use them?

close up shot of a bowl of ranch style beans

 

The Best Italian Dips (& an Yummy Italian Layer Dip Recipe)

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close up of layered italian dips on a plate

Does anyone else love Italian food? It’s always a favorite with my kids and husband and one of those go to crowd pleasers when company is coming for dinner. Today, I have some delicious Italian Dips to share with you and the recipe for my favorite Italian Layer Dip!

These Italian dips would be perfect appetizers for a dinner or cookout. They are also great for bringing to a holiday party! They taste amazing and you’ll be bringing something different than everyone else.

Delicious Italian Dips

Italian Salsa. First up is this super easy (and frugal) recipe for Italian salsa! Becky suggests serving it with chips, crackers, or pita chips. Love the simplicity of this appetizer. Perfect for throwing together for a last minute event.

Tuscan White Bean Bruschetta Dip. I’m a huge hummus fan, so this dip is up my alley! The creamy dip is made with cannellini beans and topped with tomatoes. You serve it with easy garlicky toast.

Restaurant Style Bread Dipping Oil. A quality olive oil and a bunch of dried herbs and fresh garlic. Love having this at Italian restaurants but it’s so easy to make at home. If you already have a good loaf of bread, this takes minutes to come together. (I think homemade french bread would be delicious with this!)

Lasagna Dip. This is a warm, meaty dip that you bake in the oven. I love that even with baking time, this can be done in 30 minutes. They serve it with bread, but I think it would be great with pita or bagel chips as well.

Italian Layer Dip. You’ll find this tasty recipe down below! Keep scrolling. It has a creamy ricotta base and is covered with the delicious tomato topping you usually associate with bruschetta. I love serving it with this slices of bread I bake until crisp.

What Italian dips are your favorite?

Now, on to the recipe for Italian Layer Dip!

Italian Layer Dip Recipe:

Oh my goodness. This Italian layer dip is amazing! Definitely drool worthy and it’s also super easy and can be made in advance.

I mean can you really go wrong with basil, olive oil, and balsamic vinegar? Especially when combined with the creaminess of ricotta cheese! It really can’t get much better than that.

This appetizer is refreshing, creamy, and light. Serve on top of bagel chips (or thinly sliced baguettes toasted in the oven is what I normally do) and you have the perfect mix of textures and flavors.

Ideal appetizer for a summer party, small group, cookout, Christmas party etc or you could serve it with a nice salad and you’d have an ideal meal for a girls’ night.

This easy and oven free Italian Layer Dip is amazing! Perfect start to any meal. This will be a favorite.To make ahead, combine the ingredients for the base and store in the fridge until ready to use. Do the same with the topping (storing in a different container). They can remain in the fridge for several days. Before serving, spread the base on your plate/platter and make sure to use the slotted spoon to scoop the tomatoes on the top.

[In case you are wondering what to do with the rest of the container of ricotta, don’t forget about Easy Skillet Lasagna (again, perfect for summer since you don’t have to turn the oven on)!]

5.0 from 2 reviews
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Italian Layer Dip
 
Ingredients
Base
  • ½ cup ricotta cheese (full fat is thicker and holds up better)
  • 4 ounces cream cheese (room temperature)
  • ⅛ t. salt
  • 2 T. fresh parsley, minced
  • 2 T. grated Parmesan
Topping
  • 3 roma tomatoes (1 cup) deseeded and diced
  • 2 T. finely chopped red onion
  • 2 T. chiffonade basil
  • ⅛ t. garlic paste
  • 2 T. olive oil
  • 2 T. balsamic vinegar
  • salt and pepper
  • Additional basil for garnish
  • Grated Parmesan
Instructions
Base
  1. Combine the cheeses until smooth.
  2. Stir in salt, parsley, and parmesan.
  3. Spread on the bottom of a plate or pie pan.
Topping
  1. Combine all topping ingredients in a bowl. Adjust salt and pepper to taste.
  2. Let sit for an hour.
  3. Using a slotted spoon to let as much of the liquid off as possible put on top of the cheese layer.
  4. Garnish with additional basil and freshly grated parmesan.
  5. Refrigerate until serving.
Notes
Serve with bagel chips or thinly slices baguettes that you toast in the oven.

To make ahead, combine the ingredients for the base and store in the fridge until ready to use. Do the same with the topping (storing in a different container). They can remain in the fridge for several days. Before serving, spread the base on your plate/platter and make sure to use the slotted spoon to scoop the tomatoes on the top.

 

Aren’t you ready to dig into these tasty looking Italian dips? Move on over chips and salsa! (Although, those will always be a favorite of my kiddos too!)

close up of italian layer dip with graphic 5 italian dips to tryThis easy and oven free Italian Layer Dip is amazing! Perfect start to any meal. This will be a favorite.

This is a yummy appetizer! Italian Layer Dip is perfect for any party. Easy and no oven necessary.

Originally published January 24, 2014. Updated September 14, 2020.

Mouthwatering and Easy Mini Pavlovas

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Mini pavlovas on a white plate topped with whipped cream and fresh peaches

These mini pavlovas are such a delicious and fun dessert! One of my favorites.

My first experience with pavlova was 10 years ago. Someone made a giant rectangular pavlova for a ladies’ Bible study I participated in. It was love at first bite!

Since then I’ve made the traditional round pavlovas, half sheet pan size rectangular pavlovas, and of course these adorable mini pavlovas.

If you’ve never had pavlova before, it’s a meringue like crust, crispy on the outside and marshmallow like in the middle, topped with freshly whipped cream and fruit.

So good.

This is also dessert that comes across as fancy, but it is inexpensive to make if you use fruit that is in season.

MINI PAVLOVA INGREDIENTS

Once you see the simplicity of these ingredients, you’ll understand why it’s budget friendly!

  • Egg whites
  • Granulated sugar
  • Cornstarch
  • Vanilla extract
  • Vinegar or lemon juice
  • Salt
  • Heavy whipping cream
  • Powdered sugar
  • Fresh fruit

Use whatever fresh fruit is in season. Things like strawberries, blueberries, any other berry. Peaches and other pit fruits are also great options. You can do one fruit or a combination.

A mint leaf or two on the top would be a fun presentation options as well.

Egg white in the mixer and a bowl or sugar for mini pavlovas

Room temperature egg whites and the bowl of sugar, cornstarch, and salt.

MINI PAVLOVA INSTRUCTIONS

  1. Beat room temperature egg whites until soft peaks form.
  2. Combine the sugar, cornstarch, and salt. Add a tablespoon at a time to the egg whites. Scrape down sides of the bowl with a rubber spatula after last tablespoon is added.
  3. Beat until stiff peaks form. The egg whites should feel smooth – not gritty from the sugar.
  4. Tap the egg whites off of the whisk. Combine the vanilla and vinegar and sprinkle over the top. Fold in gently.
  5. Preheat oven to 300 degrees.
  6. Line a large baking sheet (or two small ones) with parchment paper. Scoop the meringue onto the the sheets in 8 even piles and spread into circles making a slight indentation in the middle.
  7. Place in oven and turn oven down to 250 degrees. Bake for 60 minutes. They should be firm and dry (but not brown). Turn oven off and let them cool in the closed oven. (It’s easy to forget to turn the oven off… Guess how I know! Thus why these meringues are a little brown.)
  8. Whip the heavy cream and prepare the fruit. In the winter time, if you don’t have access to fresh fruit, you can make a simple fruit compote by boiling frozen fruit in a couple tablespoons of water (and a little sugar if needed) to make a fruity sauce. Brighten with a splash of lemon juice after cooking. Use this over the top instead of the fresh fruit.
  9. Assemble the mini pavlovas and enjoy!

Whipped meringue with stiff peaks for mini pavlovas

The meringue with stiff peaks and the vanilla/vinegar mixture ready to be folded in.

STORING MINI PAVLOVAS

One thing to know about a pavlova is that ones it’s topped with the whipped cream and fruit, you need to eat it. The meringue won’t stay crisp.

When I brought the large rectangular pavlova to a small group and a 4th of July celebration, I brought the meringue base and then serving dishes of whipped cream and fruit. Everyone topped their own. For a fancier party, you’d probably want to present the pavlova already assembled and then serve for the wow factor.

With the mini pavlovas, you could leave everything separate and serve the meringue on a platter followed by dishes of whipped cream and fruit options. Or for events that aren’t buffet style and you do have a head count, assemble and plate each mini pavlova before serving.

There’s no wrong option! Just know for storing leftovers it’s best to have all the components separate. For serving for a dinner party, you are fine to assemble everything ahead of time and serve. Leftovers that are already combined, you will want to eat within a day – the crispiness of the meringue won’t last.

Mini Pavlovas topped with peaches and a sprig of mint

Mini Pavlovas Recipe

5.0 from 1 reviews
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Mini Pavlovas
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Mini pavlovas are such a fun dessert. An easy meringue base, topped with freshly whipped cream, and fresh fruit. Here are all the details to make your own!
Ingredients
  • 4 egg whites, room temperature
  • 1 cup sugar
  • 1½ teaspoons cornstarch
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons vinegar
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1-2 cups fresh fruit
Instructions
  1. Preheat oven to 300 degrees.
  2. Put room temperature egg whites in a bowl. (I use my KitchenAid with the whisk attachment, you could also use a bowl and electric beaters.) Beat until soft peaks form.
  3. Combine the sugar, cornstarch, and salt. Once soft peaks have formed, add 1 tablespoon at a time to the egg mixture. After the last tablespoon is incorporated, scrape down the sides of the bowl.
  4. Continue whisking until stiff peaks have formed. (The meringue should feel smooth, not gritty if you rub it between your fingers.)
  5. Combine the vanilla and vinegar and sprinkle on top of the meringue. Fold in gently.
  6. Line a large baking sheet (or 2 smaller ones) with parchment paper.
  7. Spoon the meringue into 8 (could make 10 smaller ones - just watch the cooking time) equal blobs on the parchment paper, leaving plenty of space between them. Spread the meringue into circles around 4 inches in diameter. Create a slight indentation in the middle of the circles.
  8. Place in oven and TURN OVEN DOWN to 250 degrees.
  9. Bake for 60 minutes. Turn oven off and let the meringue cool in closed oven for a couple hours.
  10. Whip the heavy cream with the powder sugar.
  11. To serve, place meringue on a plate. Top with the whipped cream and fresh fruit.
Notes
Store leftover meringues (without any topping on them) in an air tight container for 2 days. This is a great recipe you can prepare ahead of time.

In the winter time, if you don't have access to fresh fruit, you can make a simple fruit compote by boiling frozen fruit in a couple tablespoons of water (and a little sugar if needed) to make a fruity sauce. Brighten with a splash of lemon juice after cooking. Use this over the top instead of the fresh fruit.

 

Chocolate Peanut Butter Fudge Recipe

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Cut pieces of chocolate peanut butter fudge on a white napkin

Is it possible to top the chocolate and peanut butter? There’s just something about that combination that’s amazing so you know that this chocolate peanut butter fudge recipe is going to be wonderful!

You can find my favorite chocolate fudge recipe right here and it’s rich and creamy and delightful but sometimes I like to switch things up and this is the perfect way to do it.

This recipe uses the exact same fudge base and adds a little peanut butter to the mix. I prefer this method over recipes that use peanut butter chips because you get that real peanut butter taste.

There are two methods when it comes to adding in the peanut butter.

  1. You can add the peanut butter in with the chocolate chips and beat everything together.
  2. You can make the fudge without peanut butter and right after the fudge is poured into the pan, drop the peanut butter over the top of the fudge and use a knife to swirl.

Both methods work well, but my preferred way is the swirling for 2 reasons. First, it looks fun. Second, it’s obvious there is peanut butter in the fudge for those who have allergies. (Or simply don’t like peanut butter. My sister is one of those crazy people!)

Cooled and cut chocolate peanut butter fudge

PEANUT BUTTER FUDGE OPTIONS:

• Another option if you choose to beat the peanut butter into the fudge (or even do the swirling) is to chop up a small amount of peanuts and sprinkle them over the top of fudge pressing them in slightly to make sure they stick.

• Making 2 varieties: If you don’t mind your fudge being slightly thinner, you can use 2 8 inch square pans, instead of 1 9 by 13 inch pan, and pour half into each pan leaving one plain chocolate and swirl half of the peanut butter into the second pan.

Sugar and milk boiling for the fudge

You start by boiling the sugar and milk. Bring to a rolling boil before starting the time.

Fudge mixture with the butter and chocolate chips added in

Next you add the other ingredients except the peanut butter.fudge mixture after being beaten, before the peanut butter is added.

Transfer to a your mixer bowl and beat using the paddle attachment for around 7 minutes.

PEANUT BUTTER FUDGE INGREDIENTS:

  • Sugar
  • Evaporated milk
  • Chocolate chips
  • Salt
  • Butter
  • Vanilla extract
  • Peanut Butter

Chocolate fudge in pan with peanut butter swirled on top

This is the hot fudge, just poured into the pan. I dropped scoops of peanut butter all over the top and then swirled it with a knife. So pretty!

To make the fudge you will:

  • Bring the sugar and milk to a boil for 6 minutes.
  • Next remove the pan from the heat and add the chocolate chips, salt, butter, and vanilla. Add the peanut butter at this point as well if you are mixing it int, otherwise omit it at this step.
  • Beat, beat, beat. It takes quite a while for the mixture to come together. You don’t want to stop this too early. I prefer using my Kitchen Aid stand mixture. Hand beaters also work or else you lots and lots of arm power.
  • Pour into a 9×13 pan and spread evenly. If you haven’t yet added the peanut butter, at this point drop spoonfuls of peanut butter evenly over the top of the fudge. Take a knife and swirl the peanut butter through the fudge.
  • Let cool completely before cutting. After at room temperature I like to place the pan in the fridge.
  • Store in the fridge.

Overhead shot of squares of chocolate peanut butter fudge on a white napkin

Chocolate Peanut Butter Fudge Recipe

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Chocolate Peanut Butter Fudge Recipe
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 117 1 inch squares
 
Creamy and rich, this chocolate peanut butter fudge recipe is so good & easy to make. You can't go wrong with the chocolate peanut butter combination!
Ingredients
  • 4½ cups sugar
  • 1 (12 ounce) can evaporated milk
  • 18 ounces (3 cups) semisweet chocolate chips
  • ½ teaspoon salt
  • 1 cup butter
  • 1 teaspoons vanilla
  • 1 cup peanut butter (use a generous cup)
Instructions
  1. Boil sugar and milk for 6 minutes while stirring constantly. (Be sure to start timing when it's at a rolling boil - you don't want to cut this time short.)
  2. Remove from heat.
  3. Add remaining ingredients except peanut butter.
  4. Beat well until thoroughly combined. This will be easiest with a hand mixer or KitchenAid stand mixer. Beat for around 5-10 minutes, longer if doing it by hand. If you stop too soon the butter might separate.
  5. Spread into a 9x13 pan. (See notes)
  6. Immediately drop spoonfuls of peanut butter all over the top of the still hot fudge. Use a knife to swirl the peanut butter into the fudge.
  7. After it's firmed up by bringing to room temperature and cooling completely in the fridge, cut into 1 inch squares.
  8. Leftover fudge can be stored in the fridge or freezer.
Notes
I always pour my fudge into an unlined pan. It makes the first couple pieces of fudge a little difficult to get out, but after that there are no problems. If you want every piece perfect, line your pan, both directions, with wax or parchment paper before pouring the fudge in. After it has cooled in the fridge you can lift out the paper and put it on a cutting board to cut into pieces.