You might not think the flavors of Baileys Irish Cream and peanut butter would go well together, but you’d be wrong. They pair amazingly well together in this fudge, which would make a great homemade gift this holiday season.
I have this thing I do whenever I’m craving something salty-sweet, and there are no cookies or cupcakes or other sweets in the house.
I’ll grab a large spoonful of peanut butter, and mix it with some chocolate chips. A poor man’s Reese’s Cup is how I refer to it. And it is delicious.
A few weeks ago, because I happened to have some hot fudge, I topped my spoonful of peanut butter with it and thought it was the best thing ever. But then I used up all my hot fudge (I know, it’s kinda weird), and needed another form of chocolate.
Enter an already-opened bag of Baileys Chocolate Chips.
Remember when I went nuts buying about ten bags of these after coming across them in the store?
I’d opened a bag for the bambino and I to snack on (it’s another quirk I have, just grabbing random handfuls of chocolate chips from the freezer), and had about half of it left. I was craving chocolate and peanut butter, and decided to mix the Baileys chips with my usual peanut butter.
And because I was still coming off the peanut butter-hot fudge kick, I popped my little bowl in the microwave to melt the chips a bit. And it was the best thing EVER.
I got the idea to try and make fudge, which is something that I’ve never made before.
My sister is the candy-maker in the family, but up until now, I’d never really bothered with it. I typically don’t have the time, and I definitely lack the patience.But I recalled my dad talking about making fudge, and I figured, if my dad could make it, why can’t I?
(Not disparaging my dad’s cooking or baking skills. He had a few things he made well, and while I never got to try his fudge, I will forever miss his chocolate chip cookie bars.)
So I picked myself up a couple cans of sweetened, condensed milk and set about trying to make some Baileys Peanut Butter Fudge.
My first attempt was not quite right for what I wanted. The recipe I tried had me mixing peanut butter chips and sweetened condensed milk, then melting it, and doing the same with the Baileys chips. Then you combine the two in a baking dish and cool.
It dried out really quickly, and while it tasted okay, the fact that it wasn’t swirled together but instead was more of a patchwork kind of fudge made me try again.
My second attempt used peanut butter instead of peanut butter chips, and (I think) turned out MUCH better. Plus, it was what I wanted, flavor-wise.
The Baileys chips and peanut butter flavors were melded together, instead of being separate pockets of the individual flavors.
I did struggle a bit with consistency, though. I assume it is because I am a candy-making novice, but the consistency was not quite the same as I remember my grandma’s being.
I have no idea if she just used whatever recipe that is on the sweetened, condensed milk’s label (she told me once her pumpkin pie recipe came from the Libby’s canned pumpkin label), or if she used a family recipe. But maybe with some more practice, I’ll get it right.
- 1 14 oz. can sweetened condensed milk
- 1 package Baileys Irish Cream Chocolate Chips
- 3/4 C creamy peanut butter
- 1 tsp. vanilla extract
- Butter, for greasing baking dish
- Line an 8-inch square pan with foil, allowing for a 2-inch overhang on two sides of the dish. Butter the bottom of the foil.
- Combine the sweetened condensed milk and chocolate chips in a medium bowl and microwave on high for one minute. Stir until smooth. If necessary, microwave at additional 15-second intervals until completely melted and smooth when stirred.
- Add the peanut butter and vanilla. Beat with a hand mixer on medium speed until well blended.
- Spread the mixture in the prepared pan. Chill for two hours.
- Remove the fudge from pan by lifting the foil "handles". Peel off the foil and cut into 1-inch pieces before serving.
Recipe adapted slightly from Jif.com