Chocolate Peanut Butter Fudge (Printer-friendly)
A creamy, decadent blend of chocolate and peanut butter layered for a rich treat.
# What You'll Need:
→ Chocolate Layer
01 - 2 cups semi-sweet chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 2 tablespoons unsalted butter
04 - 1 teaspoon vanilla extract
→ Peanut Butter Layer
05 - 1 cup creamy peanut butter
06 - 1/2 cup unsalted butter
07 - 2 cups powdered sugar
08 - 1 teaspoon vanilla extract
09 - Pinch of salt
# How to Prepare:
01 - Line an 8x8-inch square baking pan with parchment paper, allowing overhang on opposite sides for easy removal of the fudge later.
02 - In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and 2 tablespoons butter. Stir constantly until completely melted and smooth. Remove from heat and mix in 1 teaspoon vanilla extract.
03 - Pour half of the chocolate mixture into the prepared pan. Use an offset spatula to spread evenly across the bottom. Freeze for 10 minutes until just set.
04 - In a separate saucepan over low heat, melt peanut butter and 1/2 cup butter, stirring until smooth. Remove from heat. Whisk in vanilla extract, salt, and powdered sugar until creamy and well combined.
05 - Spread the peanut butter mixture evenly over the chilled chocolate layer, working quickly while the base is still firm.
06 - Pour the remaining chocolate mixture over the peanut butter layer. Smooth the top with a spatula for an even finish.
07 - Refrigerate for at least 2 hours or until completely firm throughout.
08 - Using the parchment overhang, lift the fudge from the pan. Cut into 24 equal squares. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The texture is impossibly creamy, almost like a truffle melted on your tongue
- People will fight over the last square at parties
02 -
- Low and slow heat prevents chocolate from seizing. Rushing this step creates a grainy, separated mess.
- Room temperature ingredients blend much more smoothly than cold ones straight from the fridge.
03 -
- If your chocolate seizes and turns grainy, whisk in a teaspoon of vegetable oil to smooth it out again
- A 9x9 inch pan makes slightly thinner pieces if you prefer a more delicate bite