Chocolate-Peanut Butter Fudge
- Level: Easy
- Yield: 64 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 64 servings
- Calories
- 96
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 3
- Cholesterol
- 3
- Sodium
- 14
- Total: 1 hr 5 min
- Prep: 1 hr
- Cook: 5 min
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.