Easy Peanut Butter Fudge

Easy Peanut Butter Fudge Easy Peanut Butter FudgeI recently shared a super easy peanut butter fudge recipe for RecipeChatter that you’re doing to love!

Fudge is a great summertime recipe because there’s no oven needed, and it’s easy to make in large batches for parties. This one is ready in no time at all and is easy to customize with your favorite add-ins, like extra peanuts, chocolate chips or Reese’s. I actually really liked adding peanuts because of the extra crunch they have, but you can never ever go wrong with Reese’s!

If you like this, you might also like some of my most popular peanut butter recipes:

Enjoy, peanut butter lovers! Head over to RecipeChatter for the complete recipe. 


Valentine’s Day: White Chocolate Conversation Heart Candy Bark

White Chocolate Conversation Heart Candy Bark for Valentine's Day | Revamperate White Chocolate Conversation Heart Candy Bark for Valentine's Day | RevamperateSo what are you doing for Valentine’s Day?

If you want to have fun playing with chocolate and give your Valentine a cute homemade gift, this super easy conversation heart candy bark is the perfect thing to whip up. Chocolate bark is really easy to make and easy to customize, so why not make some with pretty much any candy in your cupboard, right?! Naturally, Valentine’s Day bark requires conversation heart candies, but also some sprinkles, and it really is just that easy.

Ingredients (makes 6 pieces):

  • Silicone heart mold 
  • 2 cups white chocolate chips
  • Pink or red food coloring
  • Heart sprinkles
  • Conversation heart candies
  • Toothpick or butter knife

Microwave the chocolate on the lowest setting for about 45 seconds. Remove, stir and heat in15 second intervals until completely melted. Pour about half the chocolate into a separate bowl and stir in 2-3 drops of pink or red food coloring until you reach your desired color. Move the pink chocolate to a ziplock bag or piping bag with the tip cut off. 

Pour the white chocolate into the silicon heart mold as cleanly as possible so that it doesn’t splash the sides. Carefully pipe rows of pink chocolate over the white chocolate while both are still melted. Using a toothpick or butter knife, make lines perpendicular to the lines of the pink chocolate. As you run the toothpick or knife down the chocolate it will smudge. 

Sprinkle with conversation hearts and and heart-shaped sprinkles. Press lightly into the chocolate and set aside to cool and harden completely (about one hour). 

White Chocolate Conversation Heart Candy Bark for Valentine's Day | RevamperateCarefully pull the chocolate from the mold and package in little bags with ribbon to make a sweet gift for your valentine! 😉

Chocolate Covered Peanut & Reese’s Toffee

Chocolate Covered Peanut and Reese's Toffee | Revamperate Chocolate Covered Peanut and Reese's Toffee | RevamperateGuys, toffee is officially my favorite thing to make. It’s seriously SO easy and takes minimal ingredients. I’ve made a few different kinds of toffee lately, but I think this chocolate covered peanut and Reese’s toffee is my favorite (and Andrew’s). 

On the days when I don’t want to go shopping and raid the pantry for something to bake, toffee is the perfect solution because all you really need are butter, sugar and chocolate. Andrew received a giant bag of Reese’s from my parents for Christmas and his friend gave us some chocolate covered nuts, so I chopped up both to make the topping for this toffee. So easy. So amazing. I mean, anything with chocolate, Reese’s and peanuts is usually amazing. 

So here’s how to make ridiculously easy toffee in about 20 minutes or less. First off, you will need a candy thermometer for this. I’ve made it without a thermometer and it worked fine, but if you’re making toffee for the first time, you definitely need the thermometer. The toffee reaches a point (around 300 degrees) that you think it should be done but the butter doesn’t seem fully combined yet. The answer: keep stirring until it blends, which may bring your temperature up to 310 or even 320.

Chocolate Covered Peanut and Reese's Toffee | Revamperate Chocolate Covered Peanut and Reese's Toffee | RevamperateIngredients:

  • 1 cup butter
  • 1 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 15-20 Reese’s, chopped
  • 1 cup chocolate covered peanuts, chopped (or regular peanuts)
  • Candy thermometer 

Line a baking sheet with parchment or a silicone mat and set aside. Chop the Reese’s and chocolate covered peanuts (of course, you can use regular peanuts too) and set aside. 

In a heavy-bottomed pot, melt the butter on medium heat. Add sugar and salt and bring to a boil on medium heat, stirring often with a whisk. Heat until the mixture reaches 300 degrees (hard crack stage) and turns a deep brown. It may appear that the butter isn’t mixing properly, which just means you should keep stirring until it looks fully mixed and fully browned. 

Pour the toffee mixture onto the lined baking sheet and spread with a spatula as desired until it’s about 1/4 inch deep. Immediately sprinkle with chocolate chips and set aside for a few minutes until the chocolate begins to soften. With a clean spatula, spread the melted chocolate over the toffee and sprinkle with peanuts and Reese’s. With your open palm, lightly press the toppings into the chocolate to ensure they will stick once set. 

Let sit for about an hour until the toffee hardens and break off large pieces with your hands. Enjoy!

Chocolate Covered Peanut and Reese's Toffee | Revamperate Chocolate Covered Peanut and Reese's Toffee | Revamperate

White Chocolate Pop Rocks Truffles

White Chocolate Pop Rocks Truffles | Revamperate White Chocolate Pop Rocks Truffles | RevamperateAny other pop rocks fans here? I mean, pop rocks were basically the coolest candy ever. 

Their weirdness make them a fun thing to bake with, which is why I made these pop rocks cupcakes and now I made white chocolate pop rocks truffles. They pop the second you bite into one and the white chocolate is soft and smooth. 

Truffles are incredibly easy to make. They’re as simple an cream, chocolate and flavoring. When rolled in pop rocks, you can store them in the fridge for up to two days without the pop rocks changing too much. Because moisture is the enemy of pop rocks, it’s best not to coat the truffles in melted chocolate because it could ruin the texture of the candy. Instead, all you have to do is roll the molded chocolate in them and you’re done! OK, now let’s make white chocolate pop rocks truffles!

White Chocolate Pop Rocks Truffles | RevamperateIngredients (makes 10-12 truffles):

  • 1/2 cup heavy cream
  • 11 oz. white chocolate chips 
  • 1/2 tsp vanilla extract
  • 4+ packages of pop rocks

Heat the heavy cream in a small saucepan on the stove until sizzling (watch carefully). Pour the 11 oz. of chocolate chips in a bowl and pour the hot cream over them. Let sit for one minute and stir with a spatula until smooth. If not melting easily enough, microwave the entire bowl (cream and chocolate) for about 20 seconds and continue to stir until fully melted (white chocolate can be finicky). Then stir in the vanilla extract and move the bowl to the fridge to cool for 1-2 hours.

Line a baking sheet with parchment. Remove the chocolate from the fridge once hardened and scoop small balls with either a cookie scoop or a spoon. Roll into a clean ball with your hands and place on the lined baking sheet. Return to the fridge for about 20 minutes. 

Pour the pop rocks into small bowls based on flavor and set aside (I used watermelon and strawberry). Remove the truffles from the fridge, roll in the pop rocks and replace on the baking sheet. Serve in mini cupcake/candy wrappers and store in an airtight container in the fridge for up to one week. 

These are super easy and adorable candies to make for any occasion! Plus, it’s easily to coordinate the candy colors with an event. Enjoy!

White Chocolate Pop Rocks Truffles | Revamperate

Dark Chocolate Peppermint Truffles

Dark Chocolate Peppermint Truffles | Revamperate Dark Chocolate Peppermint Truffles | RevamperateAround the holidays, I indulge in all the peppermint I can eat. Mint and chocolate are my absolute favorite combination, so Christmas candy is absolutely amazing. I knew I wanted to make peppermint truffles because truffles are very rich and decadent, and the peppermint adds some sweetness to it, but I balanced it out with dark chocolate instead of semi-sweet. It makes it very rich but not too sweet. Plus, I added a tiny bit of peppermint extract to the chocolate to make the taste really pop. I could eat a hundred of these…luckily, I brought them to our Thanksgiving dinner and they were gone very quickly so I didn’t have to worry about hoarding them for myself!

This recipe is for a very small batch of truffles, but you can easily double or even triple the recipe to make as many truffles as you want. They’re easy enough to make that it’s pretty easy to make a large batch, and you can also get more truffles out of the recipe if you choose to roll smaller balls, but I think 1-inch truffles are pretty standard. Perfectly bite sized. 

Dark Chocolate Peppermint Truffles | RevamperateIngredients (makes 8-10 truffles):

  • 4 oz. dark baking chocolate, chopped
  • 1/4 cup heavy whipping cream 
  • 1/4 tsp peppermint extract 
  • 1/4 tsp vanilla extract 
  • Crushed peppermint candy

Pour the chocolate chips or chopped baking chocolate into a bowl and set aside. In a small saucepan on the stove, heat the heavy cream until sizzling. As soon as it begins to bubble, pour the cream over the chocolate and let it sit for a minute. Stir with a spatula until the chocolate is completely melted, and mix in the peppermint and vanilla extracts. Move the bowl to the fridge for about two hours to harden. 

To crush the peppermint, unwrap the candies and place in a plastic ziplock bag. Using a cup or rolling pin, crush the candy into very small pieces and pour into a small bowl. Line a baking sheet with parchment paper or aluminum foil. 

After the chocolate has set, use a spoon to scoop out chocolate and roll into one-inch balls with your hand. Do this somewhat quickly because your hands will warm the chocolate as you roll it. Then roll the balls in the crushed peppermint until completely coated and then place on the baking sheet. Repeat for all the truffles and move to the fridge. 

Serve inside mini cupcake wrappers and store in an airtight container in the fridge until ready to eat. Seriously, these are decadent and delicious! Dark Chocolate Peppermint Truffles | Revamperate

Spiked Eggnog Fudge

Spiked Eggnog Fudge | Revamperate Spiked Eggnog Fudge | RevamperateI’ve always enjoyed eggnog, but I didn’t REALLY know how amazing it was until I was old enough to spike it with rum or bourbon. Eggnog with a little bourbon then became my go-to Christmas dessert/nightcap. And I’ve come to love eggnog everything – cookies, cupcakes, Starbucks drinks and now…FUDGE. So I’m sharing how to make spiked eggnog fudge today! It’s a fun treat for holiday parties, and you can choose to forgo the alcohol if you want something more kid friendly. The small amount of won’t make you feel anything, of course, but you can sub imitation rum flavoring if you want to keep some of the flavor without the real thing, or you can leave it out if you prefer. Leaving it out of the recipe won’t change it’s effectiveness, don’t worry. 

This is the first time I’ve made fudge with marshmallow creme, but it lends a great taste to the fudge. At first, I was worried that the amount of white chocolate and marshmallow would overpower the eggnog, but luckily eggnog is a strong enough taste on its own that you can definitely tell it’s eggnog flavored, and the cinnamon/nutmeg topping makes it even better. Oh, and making this stuff on my stovetop made my entire apartment smell like Christmas. I mean, is there anything better smelling than Christmas? Not in my book! 

Spiked Eggnog Fudge | RevamperateIngredients (makes approx. 50 pieces):

  • 1/2 cup butter
  • 1 cup eggnog (can sub non-dairy if needed)
  • 2 cup granulated sugar
  • 12 oz white chocolate chips
  • 7 oz jar marshmallow creme
  • 1/2 tsp nutmeg + more for topping
  • 1/4 tsp cinnamon + more for topping
  • 1 tsp vanilla extract
  • 1 tbsp rum (or 1/2 tsp imitation rum favoring) 

Line a baking pan with parchment and spray with cooking spray (or spread with butter). In a pan on the stove, heat the butter, eggnog and sugar on medium heat and bring to a boil. As soon as it begins to boil, check the temperature with a candy thermometer and remove from heat as soon as it reaches about 230 degrees (softball stage) to prevent scorching. At this point, the sugar should be completely dissolved and the mixture smooth.

Add the white chocolate chips or chopped chocolate and stir with a whisk until the chocolate has melted into the eggnog mixture. Stir in the marshmallow creme, nutmeg, cinnamon, rum and vanilla until the mixture is smooth. Pour into the greased pan and smooth out the top with a spatula. Sprinkle additional cinnamon and/or nutmeg on top of the fudge and leave it on your countertop to harden for several hours (no need to refrigerate, but you can if you prefer). Pull the fudge out by the parchment and cut into squares with a sharp knife.

I like to serve them inside cute mini cupcake wrappers. Lay them out on a platter and they’ll be gone in no time!

Spiked Eggnog Fudge | Revamperate

White Chocolate Pistachio Fudge

White Chocolate Pistachio Fudge | Revamperate White Chocolate Pistachio Fudge | RevamperateAs a kid, pistachios were pretty much the only nut that I liked. Of all the nuts in the world, I liked pistachios and nothing else, which I’m sure had something to do with the fact that we usually had pistachios in the house because my parents liked them. The one downside: pistachios are surprisingly expensive. Actually, all nuts are pretty expensive (in my opinion). 

I decided to splurge on a package of pistachios to make this white chocolate pistachio fudge, and I’m glad I did because it came out AWESOME. I packed the fudge full of pistachios so you get it in every bite, which I think is important with any kind of fudge add-in. Plus, I love anything that can be made with only four ingredients. It makes it so easy, and using the balance of white chocolate and condensed milk keeps it perfectly soft and smooth. For anyone who loves nuts, white chocolate pistachio fudge is a really easy-to-make treat, and it’s perfect for holiday gifting! 

White Chocolate Pistachio Fudge | RevamperateIngredients:

  • 3 cups white chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla
  • 1/2 cup unshelled pistachios

Line a 9 x 9 in pan with parchment paper or aluminum foil and spray lightly with cooking spray. 

In a large saucepan on low heat, stir together the condensed milk and white chocolate chips. Stir with a whisk until the chocolate has completely melted into the condensed milk and no chunks remain. Remove from heat and stir in the vanilla and pistachios. Pour fudge into the lined container and sprinkle with additional pistachio chunks if desired. 

Let chill in the fridge for 2-3 hours or overnight to harden and then pull the parchment out of the pan and cut into pieces. Once hardened, the fudge will keep at room temperature, but I still recommend storing it in the fridge for best results. Put pieces into a cute little tin and it makes a great gift for Christmas!
White Chocolate Pistachio Fudge | Revamperate

Spiked Cherry Truffles

Spiked Cherry Truffles | Revamperate Spiked Cherry Truffles | RevamperateSomehow during Christmastime, I end up adding a splash of alcohol to all my desserts…I don’t know why. It kind of just happens and the result is generally pretty amazing. For those of you who love a little kick to your sweets, today’s will really give you want you want. These spiked cherry truffles, although not exactly truffles, are soaked in vodka to really bring out a sourness in the cherries, and then they’re dipped in chocolate. 

I used dark chocolate for my cherry truffles, but it does keep them fairly bitter. If you want something sweeter, I absolutely recommend using milk chocolate instead. Although I liked the taste of the dark chocolate with a drizzle of white chocolate, I know the combination of sour cherries and bitter chocolate isn’t for everyone, but it totally works! This is a great treat for people who don’t like super sweet desserts, and they’re easy enough to make that you can make a huge batch and divide them into cute little tins to give as gifts. 

Spiked Cherry Truffles | Revamperate Spiked Cherry Truffles | RevamperateIngredients:

  • Maraschino cherries, stems removed
  • Vodka or other choice of alcohol (I used cherry vodka)
  • Dark or milk chocolate 
  • White chocolate

First, remove any stems on your cherries. I purchased cherries with stems already removed.

Fill a bowl with a your choice of alcohol (I used cherry vodka), and add your cherries. They should be fully emerged in the alcohol. Cover with plastic wrap and store in the fridge for several days to allow the alcohol time to soak into the cherries (one week is ideal, but at least 24 hours would be my recommended minimum). That also depends on how strong you want them to be, so if you want a stronger alcohol flavor, leave them to soak as long as possible. 

When you’re ready to make the truffles, remove the cherries from the alcohol and set on a paper towel. Roll them around to dry the outsides – this allows the chocolate to stick better. Line a baking sheet with parchment and set aside.

In one bowl or using the double broiler method, melt the chocolate. I heated mine in the microwave on a defrost setting in 30 second intervals, stirring in between, until the chocolate is completely melted. If too thick, add a teaspoon of vegetable oil until the chocolate reaches a dipping consistency. 

Spiked Cherry Truffles | RevamperateDip the cherries in the chocolate, coat them completely and use a fork or dipping tool to pull the cherries out. Let the excess chocolate drip off before placing them on the parchment. Repeat for all cherries and return the baking sheet to the fridge for the chocolate to harden. 

I chose to dip a second time for a harder chocolate shell around the cherries. Remove the cherries from the fridge, repeat dipping in dark chocolate and return to the fridge again. 

At this point, you can add any garnish to the cherries. I chose a sweeter white chocolate to drizzle on top of the heavier dark chocolate. I melted the white chocolate using the same method, added a little vegetable oil to thin it out, and poured the chocolate into a Wilton squeeze bottle. Then just drizzle the chocolate over the hardened dark chocolate truffles, and let them harden completely in the fridge before serving.

I recommend serving them cold, otherwise the chocolate may melt slightly if sitting out for too long. They make a delicious treat on your holiday table, and served alongside a good drink, these are amazing! Enjoy!

Homemade Marshmallows

Easy Homemade Marshmallows | RevamperateIt’s finally starting to feel chilly, and that gave me the urge to finally try something I’ve been wanting to make for a while…MARSHMALLOWS! If you’ve never had a homemade marshmallow before, prepare to be amazed. They really do taste just like store-bought marshmallows, but better because they’re homemade. I mean, I’m bias because I think all sweets are better when they’re homemade. Nonetheless, homemade marshmallows are incredibly easy to make and they’re fun and sticky to work with. If I had to compare it to something, I would say it’s similar to making meringue (granted, with very different ingredients) because you’re beating the mixture on high speed until it changes form and the end result looks a lot like meringue but a whole lot stickier. 

This makes a pretty large batch of marshmallows, and you can cut them into whatever sizes you want. Better yet, you can even use cookie cutter to make shapes! I cut mine into various sizes and had enough to feed pretty much my entire office. What’s great about homemade marshmallows is how versatile they are. You can add different flavorings or colors to your marshmallows, and add toppings like chocolate or sprinkles. They’re a lot of fun to work with, but this is a basic recipe to get you started. 

Easy Homemade Marshmallows | Revamperate Easy Homemade Marshmallows | RevamperateIngredients:

  • 3 packages unflavored gelatin (approx. 3 tablespoons)
  • 1 cup water, divided 
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • Powdered sugar (for coating)

Cover a 9 x 9 inch pan (or similar size) parchment and lightly spray with cooking spray. Use a sifter or sieve to sprinkle powdered sugar over the entire pan and set aside. 

In the stand of your electric mixer fitted with a whisk attachment, pour 1/2 cup cold water and evenly sprinkle the gelatin over the water. If not applied evenly, it can form ugly lumps that are difficult to break up. Allow it to sit for several minutes while you make the syrup. 

In a small saucepan on the stove fitted with a candy thermometer, heat the sugar, corn syrup, salt and the remaining 1/2 cup water on medium heat until the sugar begins to dissolve. Increase the heat to high and bring the mixture to a boil until the temperature reaches about 230 degrees (softball stage) on your candy thermometer. 

Remove from heat and slowly pour the sugar mixture into the gelatin, mixing on low speed. Then increase the speed to high and whip for about 15 minutes until the mixture becomes very thick, white and sticky (slightly resembles meringue). Add the vanilla or other flavors and continue to mix. 

Easy Homemade Marshmallows | RevamperatePour the marshmallow mixture into the sugar coated pan, smooth the top, and dust with more powdered sugar. Allow to stand out overnight until it dries out (do not refrigerate).

Turn the marshmallow mixture onto a board or pull it out by the parchment and cut into squares. Coat the sides with more powdered sugar once cut. The squares will be very sticky, but the powdered sugar keeps them from sticking to you (or each other) as much.

Add a few of these to your hot chocolate, the middle of a s’more, or just eat them plain! Everyone in my office was amazed at the similarity to store-bought marshmallows. Enjoy! 

Easy 4-Ingredient Caramel Sauce

Easy Homemade Caramel Sauce | Revamperate Easy Homemade Caramel Sauce | RevamperateLet’s talk about caramel today! So far I can honestly say I’ve never met anyone that didn’t like caramel, and it’s a staple in fall desserts. After trying several different caramel sauce recipes over the years, I’ve officially settled on a favorite. Not only is it the easiest recipe I’ve tried, it also tastes rich and sweet, just how I like my caramel. You can check out my recipe for bourbon caramel sauce over on RecipeChatter, and I thought that was pretty hard to beat, but this simple caramel recipe still tops it for me.

This caramel sauce is the perfect addition to the top of a cookie, the middle of a cupcake or just on a spoon by itself, and by adding a 1 teaspoon or less of sea salt, you can make this into a luscious salted caramel sauce. 

Easy Homemade Caramel Sauce | RevamperateCaramel ingredients: 

  • 1/2 cup butter
  • 2 cups brown sugar
  • 2/3 cup heavy cream
  • 2 tsp vanilla extract 

Melt butter in a saucepan on medium heat. As it melts, stir in the brown sugar, cream and vanilla. Cook for at least five minutes, whisking occasionally until the caramel is thick. It will bubble heavily, so keep an eye on it so that it doesn’t boil over. Continue cooking the caramel on low heat until the caramel reaches your desired thickness. 

Let it cool before eating, drizzling or filling. It will thicken as it cools, so don’t worry if it appears thin after 5+ minutes of cooking. Store in an airtight container in the fridge for several days, preferably a glass container, and reheat as necessary. 

Easy Homemade Caramel Sauce | Revamperate