Peanut Butter Fudge
4 tablespoons unsalted butter (1/2 stick), plus more for coating the baking dish
1 teaspoon vanilla extract
2 cups packed light brown sugar
1/2 cup heavy cream
1 cup creamy peanut butter, such as Jif or Skippy (not natural peanut butter)
1 3/4 cups powdered sugar, sifted
1/2 cup roasted, salted peanuts, coarsely choppedINSTRUCTIONS1.
Cut a 22-inch-long piece of parchment paper and fold over the edges so it measures 8 incheswide; set it aside. Coat an 8-by-8-inch baking dish with butter and line it seam-side downwith the parchment (the 2 long ends will hang over the edges). Be sure to fit the parchmentas smoothly as possible into the dish, snugly creasing it into the corners; set the dish aside.2.
Heat the measured butter and vanilla in a medium saucepan over medium heat until thebutter has melted. Stir in the brown sugar and cream and bring to a full boil. Continue