Hot Fudge! Dark Chocolate Peanut Butter Hot Fudge

You know what goes great with every scoop of ice cream?  A huge dollop of homemade hot fudge.  I like to think of myself as a pro when it comes to ice cream.  I know ice cream is awesome by itself but when paired with toppings of all kind it just gets better.  So tonight I'm going to have me a nice big bowl of ice cream with dark chocolate peanut butter hot fudge, oh yeah you betta believe it peanut butter hot fudge.  This will for sure help ease the pain of tomorrow, cause I'm already prepared for a hell of a day at work, the life of an AF paralegal is diffidently not a boring job.  

Now hot fudge is pretty spectacular, but when I decided to raid my pantry and found reeses peanut butter chips and incorporate them into the mix it totally blew my mind. Who doesn't like chocolate and peanut butter together, they wear meant to be.  This fudge recipe is a keeper in our fridge, I try to come up with ideas to use this sauce on anything and everything...cookies done, fruit dip yes! mixed into coffee sure why not. 

 By the way I wont judge if you want to eat this hot fudge by the spoonful cause secretly if there is no ice cream around who's to say you can't eat this straight from the jar..I do :)

Dark Chocolate Peanut Butter Hot Fudge
Adapted from Averie Cooks

Yields about 16 ounces

Ingredients

2/3 cup heavy whipping cream
1/2 cup light corn syrup
1/3 cup packed brown sugar
1/4 cup unsweetened dark cocoa powder (I used Hersey's special Dark)
pinch of salt
4 ounces bittersweet dark chocolate
1/3 cup reeses peanut butter chips
2 tablespoons butter
1 teaspoon vanilla

Directions

1. Using a medium heavy sauce pan over medium heat bring together the cream, corn syrup, brown sugar, cocoa powder and half of the dark chocolate to a boil, stirring with a wooden spoon until the chocolate is melted and all the ingredients are combined, Reduce the heat and continue cooking at a low boil for 5 minutes, keep stirring with your wooden spoon to avoid burning the chocolate.

2. Remove from heat and add the butter and the rest of the dark chocolate, peanut butter chips, vanilla and salt. Stir until smooth. Let cool for a couple of minutes and drizzle over ice cream.

3.  This keeps very well in the fridge with a tight fitting lid for a few weeks, but will harden, just stick in the microwave for 20 second intervals until melted again. Warning, super addicting and easy to eat by the spoonful.

CrockPot Dulce De Leche

Wow where did the time go? I can't believe I've been MIA for 2 weeks. All I have to say work has been craZy this month.  With my paralegal duties, cub scouts and studying a girl barley has time to cook. Ooooh yeah, geez totally forgot, did I mentioned I caught a Japanese stomach virus 2 weeks ago as well, right about that time I had my terrible snow boarding trip. I guess that stomach bug I was coming down with wasn't just a normal 24 hour bug. After struggling for 3 days with terrible stomach pains, nausea, heart burn and acid reflux I finally went to the emergency room on base and 4 hours later I found out that there has been a epidemic in Japan concerning a stomach virus / infection and this lucky red head had caught it. Winner right here.  

So my prize for the last 2 weeks has been trying to get rid of this awful virus.  I'm still battling some acid reflux and heart burn but after changing my diet a little and watching how late I eat at night its been getting better. So now I can finally get back in the kitchen and start whipping up some delightful treats. 

 I want to share this super easy and can't stop eating it by the spoon Dulce De Leche.  I have many plans for this gooey, sticky, sweet sauce. My next post will be a samoa girl scout cookie inspired cupcake featuring dulce de leche. But for now its a good thing I made a couple of jars of this stuff, cause it's great in coffee, ice cream and for a healthier option you can dip sliced apples in it.

So just dig your cock pot out of the cupboard place your jars in it and let it cook overnight while your dreaming of all the delicious ways you can use dulce de leche....I know I did :)

CrockPot Dulce De Leche
Adapted From Buns in my Oven

Ingredients
2 (14oz) cans sweetened condensed milk
2 or 3 half pint canning jars or reuse the glass jars your condiments come in (I used a jelly jar and hummus glass jar that I washed and saved weeks ago)

Directions

- Pour your sweetened condensed milk into your glass jars and secure the lids tightly to the jars.
- Place the jars in your crock pot and add water.  The water should rise at least 1 inch above your jars.

- Place the lid on the crock pot and set on low heat.
- Cook for 10-12 hours the longer you cook the sauce the darker in color it will get.
- Remove the jars from the water and let cool to room temp, they can be stored in the refrigerator up to 3 to 4 weeks (if they last that long)

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