Chocolate-Peanut Butter Fudge

Total Time:
1 hr 5 min
Prep:
1 hr
Cook:
5 min

Yield:
64 pieces
Level:
Easy

Ingredients
  • Unsalted butter, softened, for brushing
  • 1 14 -ounce can sweetened condensed milk
  • 2 cups bittersweet chocolate chips
  • 2 pinches salt
  • 2 cups peanut butter chips
Directions
  • Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter.

  • Combine 3/4 cup condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Combine the remaining condensed milk, the peanut butter chips and a pinch of salt in a separate saucepan. Put both pans over low heat and cook, stirring occasionally, until the chips are melted and smooth.

  • Spoon the chocolate mixture into the prepared pan, leaving spaces between the spoonfuls. Spoon the peanut butter mixture into the gaps. Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container.

  • Photograph by Jonathan Kantor


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