Chocolate Peanut Butter Fudge (Printer-friendly)
A rich, creamy treat combining chocolate and peanut butter for a delightful sweet experience.
# What You'll Need:
→ Chocolate Layer
01 - 1½ cups semi-sweet chocolate chips
02 - 1 (14 oz) can sweetened condensed milk
03 - 2 tbsp unsalted butter
04 - 1 tsp vanilla extract
→ Peanut Butter Layer
05 - 1 cup creamy peanut butter
06 - ½ cup powdered sugar
07 - 2 tbsp unsalted butter, softened
08 - ½ tsp vanilla extract
# How to Prepare:
01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and 2 tbsp butter. Stir constantly until smooth and melted. Remove from heat, stir in 1 tsp vanilla extract.
03 - Pour the chocolate mixture into the prepared pan and spread evenly.
04 - In a medium bowl, mix peanut butter, powdered sugar, 2 tbsp softened butter, and ½ tsp vanilla extract until smooth and well combined.
05 - Drop spoonfuls of the peanut butter mixture over the chocolate layer. Gently spread to cover the chocolate evenly.
06 - Swirl the top with a knife or skewer for a marbled effect, if desired.
07 - Refrigerate for at least 2 hours, or until set.
08 - Lift the fudge out of the pan using the parchment overhang. Cut into 24 squares. Serve chilled or at room temperature.
# Expert Advice:
01 -
- This comes together faster than you can preheat your oven and requires zero baking skills whatsoever.
- The marble swirl pattern looks like you spent hours when really it takes about thirty seconds of knife work.
02 -
- Do not try to rush melting the chocolate over high heat or it will seize and turn grainy.
- The fudge needs to be completely chilled before cutting or you will end up with a sticky mess.
03 -
- Run your knife under hot water and dry it before cutting for perfectly clean slices.
- Let the chocolate cool for about two minutes before adding the peanut butter layer so the layers stay distinct.