A good recipe for peanut butter fudge?

Peanut Butter Fudge

Recipe courtesy Alton Brown, 2003

See this recipe on air Wednesday Dec. 06 at 7:00 PM ET/PT.

Show: Good Eats

Episode: Fudge Factor

1 cup butter, plus more for greasing pan

1 cup peanut butter

1 teaspoon vanilla

1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

"Chocolate Peanut Butter Fudge" - 3 dozen

2 1/2 cups sugar

1/4 cup cocoa

1 cup milk

1 tbsp. light corn syrup

1/2 cup butter or margarine; divided

1 cup finely chopped pecans

1/2 cup peanut butter

2 tsp. vanilla extract

Combine first 4 ingredients in Dutch oven or large pot; cook over medium heat, stirring constantly, until sugar dissolves. Add 2 tbsp. of the butter; stir until butter melts. Cover and boil mixture 3 minutes.

Remove cover; continue to cook, without stirring, until mixture reaches soft ball stage (234*). Remove from heat; without stirring, add remaining butter, pecans, peanut butter and vanilla. Cool 10 minutes.

Beat mixture until well blended, and pour immediately into a buttered 9" square pan. Cool and cut fudge into 1 1/2" squares.

PB FUDGE

2 cups semisweet chocolate chips

1/2 cup butter

2 cups peanut butter

Line a 9 X13 inch pan with foil. Set aside.

In the top pot of a double boiler set, slowly melt chocolate pieces and butter until smooth. Add peanut butter and stir until well mixed.

Pour chocolate mixture into pan; cover and chill in refrigerator until hardened. Cut into small squares and serve