I come from a family of serious peanut butter and chocolate lovers -- in other words, you can never have too much peanut butter and chocolate. I'm not a huge fan, but I do have to say that I really love this particular recipe for a frozen peanut butter pie. From one of my very favorite cookbooks, Baked: New Frontiers in Baking, it takes a little extra work, but well worth the effort. The recipe for the fudge sauce is generous and will last beyond the pie (even in my family). Peanut Butter Pie with Cookie Crust Chocolate cookie crust 30 chocolate wafer cookies ( about 6 ounces) 1 tablespoon sugar 6 tablespoons unsalted butter, melted Chocolate bottom 1/2 cup ( 3 ounces) semisweet chocolate chips 1/2 teaspoon light corn syrup Peanut butter filling 8 ounces cream cheese, at room temperature 1 cup creamy peanut butter 2 tablespoons pure vanilla extract 3/4 cup firmly packed dark brown sugar 1 1/2 cups heavy cream Easy hot fudge sauce 6 ounces milk chocolate, finely chopped 6 ounces dark chocolate (64% cacao), finely chopped 1 cup heavy cream 1/2 cup light corn syrup Preparation Chocolate cookie crust In a food processor, grind the cookies to a very fine powder. You should have about 1 1/2 cups. Put the crumbs in a bowl and stir in the sugar. Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust. Put the crust in the refrigerator while you make the filling. Peanut butter filling with chocolate bottom Melt the chocolate chips in a microwave oven or in a double boiler. Add the corn syrup and stir to combine. Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust. Put the crust back in the refrigerator while you make the peanut butter filling. Put the cream cheese, peanut butter, vanilla, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well combined and completely smooth. Set aside. In a clean bowl, use the mixer fitted with the whisk attachment to whip the cream until soft peaks form. Remove the bowl form the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color. Pour the mixture into the prepared crust and freeze for at least 4 hours. Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days. Easy Fudge Sauce Place both chocolates in a medium heatproof bowl and set aside. In a small saucepan, bring the cream to simmer over medium heat. Add the corn syrup and stir to combine. Remove from the heat and pour over chocolates. Let mixture sit for 2 minutes. Starting at the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. The hot fudge sauce, cooled to room temperature and covered tightly, will keep for 3 days in the refrigerator. Rewarm the sauce in a microwave oven on medium heat for 30 seconds, stir, and repeat until sauce is warm; or reheat it in a small saucepan over low heat. Place a frozen piece of pie on a large serving plate and spoon 3 heaping tablespoons of the warm sauce directly over the top of the pie. Eat and enjoy immediately. Here is a link that might be useful: Matt Renalto and Renato Poliafito show how it's done

Ingrdients: 1 c raisins 1 c chopped walnuts Try Diamond of California Nuts 1 bag(s) semi sweet chocolate chips 3 Tbsp shaved canning wax like para fan ( not needed) cookie sheet,and wax paper Chocolate Raisin walnut clusters 1 Pour chocolate chips in to microwavable bowl with wax. Heat on high stopping every 30 seconds to stir. When it is all melted nicely. Add your nuts and raisins,and stir well. Chocolate Raisin walnut clusters direction step 2 2 Take a table spoon and drop spoon fulls of mixture on to wax paper lined,or parchment paper lined baking sheet. Chocolate Raisin walnut clusters direction step 3 3 refrigerate until solid. I keep mine in the fridge in a plastic container. eat and enjoy. Here is a link that might be useful: Wedding Caterers London

Well, mine has marshmallow cream, Reese's peanut butter chips, but no vinegar. My kids love it, and it's easy and pretty foolproof, as long as you cook to soft ball stage before adding the chips. I find that 5 minutes isn't long enough, I always end up cooking at least 7 minutes. I've made it using a cup of peanut butter instead of the chips and it is a bit softer, but still good. FANTASY FUDGE 3 cups sugar 3/4 cup real butter 2/3 cup evaporated milk 12 oz. Chocolate chips 7 oz. Jar marshmallow cream 1 cup chopped nuts-optional 1 tsp vanilla Bring sugar, butter and milk to a rolling boil for 5 minutes, stirring constantly. (I test it at this point to make sure it has reached soft ball stage, sometimes it takes longer, especially if I make a double batch). Remove from heat and stir in remaining ingredients until chips are melted and fudge is smooth. Pour into a greased 9x13 pan, let cool to room temperature and cut into slices. VARIATIONS: Peanut butter fudge: Sub peanut butter chips for chocolate and omit nuts Cookies and Cream: Sub white chips and stir in 1 cup crushed Oreos instead of nuts Creamsicle Fudge: Sub white chips for chocolate, omit nuts, pour half of the fudge into pan. Stir 2 tsp orange extract, 4 drops yellow food coloring and 3 drops red food coloring into remaining fudge, pour orange fudge over plain fudge and marble in with knife. Candy Cane fudge: Sub white chips, omit nuts and stir in 1/2 cup crushed candy canes, sprinkle top with more crushed candies. Annie

Recipe: 3 3/4 cup white sugar 1 1/2 cup light corn syrup 1 cup hot water 4 Cups creamy peanut butter Boil syrup water and sugar to 295 degrees. Spread peanut butter onto a large sprayed cookie sheet with sides. Pour hot syrup over peanut butter and fold in quickly. Turn out and roll with a rolling pin. Cut and cool completely. It seems like a simple recipe but I will tell you I have a hard time getting it too turn out right every time. I have found that using all brand ingredients works best for me: others use generic peanut butter. Also, it helps to have two people folding from opposite ends of the pan coming together. We tried making this past weekend and all batches didn't turn out completely right except one. Hopefully you are able to get it to turn out because I almost bet this is the recipe you have been searching for. Happy Candy making!