I know there are similar recipes out there, but this fudge was totally made just so i can save some items that were expiring that's why i originally called it "Kitchen Sink Fudge". But i have to change the name because Kitchen Sink Fudge doesn't sound appetizing right? Erin suggested Fudgey Mish- Mosh which i like ;) but then, i would like the readers to at least get an idea what kind of a fudge these are, so i opted to call it Peanut Butter Chili Fudge Mallows a.k.a Fudgey Mish Mosh.. Thank you Erin ;)
Wow!!!! these were really good. It was actually a toss between cupcakes and fudge but opted for the later all because it was easier to make! ha!ha! No regrets though!
I love the flavor profile. You get a hint of chili, a hint of a bitter sweet from the chocolate. You can taste the salt flavor, the crunch from the almonds and of course the peanut butter flavor. Then the sweetness from the marshmallow and a hint of sour and creaminess from the cream cheese. Oh yeah!!! This is a keeper for sure!
Who would have "thunk it" a successful recipe was made out of saving expiring ingredients rather than throwing them away;)
1 8 oz. cream cheese (Philadelphia)
1 small bag of mini marshmallows ( I used GFS brand)
1 pack of 12 oz semi sweet chocolate chips (Nestle)
2 bars of Moser Roth chili chocolate
1 cup peanut butter
1 cup chopped roasted and salted almonds
1. Melt chocolate with peanut butter and cream cheese in a sauce pan over low heat. Stir until mixed and smooth.
2. Fold in the marshmallow and almonds.
3. Pour into parchment lined baking pan and chill until firm.
4. Cut into ½ inch cube. Cutting it bigger will be too sweet.