Let me start by saying I don’t just love the combination of chocolate and peanut butter, I love it. I mean it’s probably not advisable to rely on it alone for sustenance, but I’d offer to in the name of health or science or whatever.
Fortunately (or maybe even unfortunately in some ways), Food Network Magazine‘s June 2011 issue offers one such satisfying and addicting chocolate and peanut butter treat I could easily begin my experiment with (or maybe that’s just the sugar high talking).
In its “On the Road” section, the magazine celebrates four iconic boardwalk treats on the East and West Coasts, but the one that obviously got my attention was the Chocolate-Peanut Butter Fudge from Steel’s Fudge, a mainstay on the Atlantic City boardwalk (since long before MTV’s “Jersey Shore” cast arrived).
Howard Steel and his wife, Elizabeth, turned fudge into a summer staple, starting their sweet business on the shore in 1919. Steel’s is still in the family, managed by grandson George, making it, according to the magazine, “one of the oldest family-owned businesses anywhere.”
While some flavors, like Tutti-Frutti, have come and gone, the Chocolate-Peanut Butter has long been a popular choice–and after making it this week, I can certainly understand why. Though Steel’s isn’t dishing on its best-selling recipe, the Food Network Kitchens provided an oh-so-worthy substitute.
It may just be a little too easy–not that there’s anything wrong with that. Basically, you just need two saucepans to melt peanut butter chips and bittersweet chocolate chips (along with sweetened condensed milk and a pinch of salt) in each. Then the melted peanut butter and chocolate are alternately spooned into a foil-lined pan. The glorious mixture is pressed together using a piece of parchment paper brushed with butter, then refrigerated until firm.
I cut mine into smaller squares, thinking I might extend the shelf life of the small portion I enjoyed at home. (The rest I shared with my co-workers, who devoured them quickly.) They didn’t last quite as long as I’d hoped–but alas, they never do. And that leaves me no choice really but to make them again and soon. For survival’s sake, of course.