Give the Gift of Peanut Butter Fudge This Christmas

Still looking for the perfect Christmas gift that is easy, inexpensive, and loved by all?

Your problem is solved: give the gift of fudge! That's right. Mix up a few batches, pop them in some festive foil baking cups, and nestle them in decorative tissue paper and tins. Then kick back with a hot chocolate and enjoy your favorite Christmas movies while everybody else kills themselves looking for a parking space at the mall.

No baking is required. None. Zip. It can be made ahead and refrigerated, so it saves you time. Plus, each batch costs only a few dollars and can be made in less than 10 minutes.


(This pretty decorative silver tin and star speckled tissue paper costs only a couple of bucks.)

I'm giving the gift of fudge to The Happy Cook over at My Kitchen Treasures who is looking for Homemade Christmas Gifts. Click here for delicious ideas.

Mom's Peanut Butter Fudge
My mom's fudge is thick and creamy without being overly sweet. Though her recipe is versatile, peanut butter fudge has always been everyone's favorite for the holidays. Feel free to play around with add-ins such as marshmallows, dried fruit, crushed candy canes, or whatever else you fancy.

Makes 49 pieces
Print recipe only here.

2 cups semi-sweet chocolate chips
1 can sweetened condensed milk
1/2 stick unsalted butter
1 cup crushed graham crackers
1 teaspoon pure vanilla extract
1 cup chopped peanuts
1/2 cup chunky peanut butter

Coat a 9-inch square cake pan with cooking spray.

In a medium saucepan over medium heat, add chocolate chips, sweetened condensed milk, and butter. Stir continuously until butter and chocolate are completely melted the mixture is thick and smooth. Remove from heat.

Add crushed graham crackers, vanilla extract, peanuts, and peanut butter. Using a rubber spatula, mix until well blended.

Pour fudge into the prepared pan. Cover with aluminum foil and refrigerate until firm, at least for 4 hours, or preferably overnight.

Slice into 7 equal rows to create 49 square pieces. It's a good idea to use a ruler to ensure equal size pieces. Fudge can be made up to a week in advance and refrigerated.

Here are more easy and inexpensive edible Christmas gifts:

Traditional Italian Almond Biscotti
Biscotti can be made ahead and stored. Given their sturdy texture, they stand up well to packing, so they make great edible gift to mail.


Orange, Date, and Pecan Bread
Mini quick breads in decorative porcelain baking dishes make attractive and thoughtful gifts.



Hello Dolly Cookie Bars
Bar cookies are a harried Christmas baker's best friend. All the ingredients get mixed together, poured into a pan, and baked.



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Scones You Would Climb Up 25 Stories to Eat

You just never know what life is gonna hand you.

Sometimes it's a scone. When you're hanging on a building. On the 25th floor.



The other day I was outside on my deck snapping pictures of freshly baked Lemony Medjool Date and Pomegranate Scones, when I heard a whirring sound close by. I turned, and standing right next to me were two smiling window washer guys.

Me: "Um, Hi."

Jerry: "Hey. How's it going?"

Me: "I'm all right. You guys hungry?"

Jerry: laughing "Yeah! Whattya got?"

Me: "Freshly baked scones with dates and pomegranates."

Jerry: "Cool. Yeah, I'll have one. You know, this doesn't happen too often in my day."

Me: "Yeah, it doesn't happen too often in my day either."

And with that, Jerry selected his scones and posed for a few pics.



Lemony Medjool Date and Pomegranate Scones (Low-Fat!)

These sweet-tart scones are low in fat yet high in flavor. With bright red pomegranate arils and soft, chewy Medjool dates, they make an ideal addition to a holiday brunch.

Makes 8 scones
Print recipe only here.

1 3/4 cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons Smart Balance, chilled (butter substitute)
1/4 cup non-fat cottage cheese
1/4 cup low-fat buttermilk
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
1/2 cup fresh Medjool dates, coarsely chopped (about 6)
1/4 cup pomegranate arils (the edible red pieces of fruit)
1/4 cup coarsely chopped cashews or walnuts


egg wash: 1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon low-fat milk, lightly beaten
1-2 tablespoons turbinado sugar (sugar in the raw) for sprinkling on tops of scones

Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.

In a small bowl, whisk cottage cheese, buttermilk, lemon zest, and vanilla; set aside.

In another bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, and salt. Add chilled butter (in small pieces), and mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces. Mix in dates, pomegranate arils, and nuts. Add the buttermilk mixture to the flour mixture and, using a fork, mix until just combined. Do not over mix or the dough will become leaden.

Using a floured surface, shape the dough into a disk, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into 8 triangular shaped scones. Place scones on parchment paper-lined baking sheets.

Brush egg wash over the tops of the scones and sprinkle with turbinado sugar before baking.

Bake scones for 15 minutes, rotating pans mid-way through. Bake until puffed and golden; transfer to a rack to cool.




You might also like these brunch-friendly items:


Healthy Muffins




Holiday Orange, Date, and Pecan Bread




Breakfast Egg Sandwich with Avocado and Chipotle-Mayo





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