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Chocolate Peanut Butter Fudge
This Peanut Butter Chocolate Fudge recipe is a double layered fudge that combines rich chocolate fudge and creamy peanut butter fudge.
Course
candy, Dessert
Cuisine
American
Keyword
chocolate, fudge, peanut butter
Prep Time
15
minutes
minutes
Cook Time
8
minutes
minutes
COOLING & CHILL TIME
2
hours
hours
15
minutes
minutes
Total Time
2
hours
hours
38
minutes
minutes
Servings
34
people
Calories
256
kcal
Author
Jillian - a Food Folks and Fun original!
Cost
$6.93
Equipment
8x8-inch baking dish
Heavy bottom sauce pan
Microwave safe-bowl
wooden mixing spoon
offset spatula
handheld mixer
mixing spoon
cutting board
chef's knife
measuring cups and spoons
liquid measuring cup
parchment paper
Ingredients
PEANUT BUTTER FUDGE LAYER:
½
cup
unsalted butter
2
cups
light brown sugar
packed
½
cup
milk
whole or 2%
¾
cup
creamy peanut butter
1
teaspoon
vanilla extract
3 ½
cups
powdered sugar
divided
CHOCOLATE FUDGE LAYER:
2
cups
semi-sweet or dark chocolate chips
14
oz
can sweetened condensed milk
1
teaspoon
vanilla extract
US Customary
-
Metric
Instructions
PREP PAN:
Line a square 8x8 inch baking dish with parchment paper leaving an overhang.
MAKE PEANUT BUTTER FUDGE LAYER:
In a heavy bottom saucepan, melt butter.
Add brown sugar and milk.
Bring to a boil, stirring frequently and cook for 2 minutes.
Remove from the heat.
Stir in peanut butter and vanilla extract.
Pour in powdered sugar and mix until well to combine. Use a hand mixer if necessary.
Evenly spread the fudge mixture into the bottom of the prepared baking dish.
Let the fudge set for about 15 minutes to firm up.
MAKE CHOCOLATE FUDGE LAYER:
Add chocolate chips, sweetened condensed milk and vanilla extract to a microwave safe bowl and heat for 1 minute.
Stir and continue heating for 10-15 seconds longer if necessary to melt the chocolate. Remove and stir until completely smooth.
Spread chocolate mixture over peanut butter layer, smoothing the top with an offset spatula
CHILL FUDGE AND FINISH:
Refrigerate the fudge until firm, about 2 hours.
Remove from the refrigerator, lift fudge from the pan using parchment paper and transfer to a cutting board.
Peel off parchment paper.
Using a warm knife, cut fudge into 34 evenly sized squares.
Store in an airtight container.
Nutrition
Serving:
1
piece
|
Calories:
256
kcal
|
Carbohydrates:
38
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
12
mg
|
Sodium:
48
mg
|
Potassium:
164
mg
|
Fiber:
1
g
|
Sugar:
36
g
|
Vitamin A:
127
IU
|
Vitamin C:
1
mg
|
Calcium:
58
mg
|
Iron:
1
mg