Double Chocolate Peanut Butter Fudge

Name: Double Chocolate Peanut Butter Fudge
Prep time: 30 min
Total time: 4 h 30 min
Yield: 30 pieces
Ingredients: 7 ounces milk chocolate (melted); ½ tablespoon milk; 1 tablespoon cream; 2 tablespoons peanut butter; 5 tablespoons powdered sugar; 3 cups semi sweet chocolate chips; 14 ounces sweetened condensed milk (1 can); 1 teaspoon vanilla extract; ¼ cup mini semi sweet chocolate chips; ¼ cup peanut butter chips (mini if available)

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Chilling Time
4 hrs
Total Time
4 hrs 30 mins
Servings
30 pieces
Calories
256 kcal
Course
Dessert
Cuisine
American

Double Chocolate Peanut Butter Fudge

Gianna Palmer

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Double Chocolate Peanut Butter Fudge, the best creamy double chocolate fudge, easy, homemade and delicious, perfect anytime.

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Ingredients

Servings

MILK CHOCOLATE LAYER

7 ounces milk chocolate (melted)

PEANUT BUTTER LAYER

½ tablespoon milk
1 tablespoon cream
2 tablespoons peanut butter
5 tablespoons powdered sugar

FUDGE LAYER

3 cups semi sweet chocolate chips
14 ounces sweetened condensed milk (1 can)
1 teaspoon vanilla extract

SPRINKLE TOPPING (optional)

¼ cup mini semi sweet chocolate chips
¼ cup peanut butter chips (mini if available)

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Instructions

Line an 8 inch square pan with lightly buttered parchment paper.

MILK CHOCOLATE LAYER

Either by bain-marie or microwave melt the chocolate then pour it in the prepared pan, spread evenly to cover the bottom. Refrigerate until it is firm, approximately 30-45 minutes.

PEANUT BUTTER LAYER

In a medium bowl whisk the powdered sugar for approximately 1 minute, add the peanut butter, milk and cream, continue mixing until smooth. Spread evenly over the firm milk chocolate layer. Refrigerate for approximately 20-30 minutes.

FUDGE LAYER

In a medium saucepan over low heat add the chocolate chips and the sweetened condensed milk. Stir until the chips and milk are melted and smooth. Remove from the heat and add the vanilla, stir to combine. Spread over the firm Peanut Butter layer.

SPRINKLE TOPPING (optional)

Combine dark chocolate chips and peanut butter chips in a small bowl and sprinkle over Fudge layer.
Leave fudge to come to room temperature, approximately 1 hour. Then refrigerate for a couple of hours before eating. To cut the fudge I suggest you either cut it at room temperature or remove from fridge and let sit 10-15 minutes and then cut. Enjoy!

Notes

For bain-marie - Place a pot with water on the burner and a plate on top with the ingredient that needs to be melted or heated. If you are melting chocolate be sure that the water in the pot does not touch the bottom of the dish. Heat the water to a slow boil on low/medium heat and stir the chocolate until completely melted and smooth.
Remember to wipe off the bottom of the bowl after heating because there will be condensation on the bottom and you don’t want that getting into your chocolate when you go to pour it into the pan.
If you have let your fudge set up the full time, it should cut easily and evenly using a sharp knife. Run a sharp chef’s knife under warm water, dry the knife with a clean cloth and then slice through the fudge. If your fudge is chilled, let it come to room temperature slightly before slicing through.
Store peanut butter chocolate fudge in an airtight container in the refrigerator for up to two weeks. Use pieces of wax paper between pieces so they don’t stick together!
Freeze fudge in an airtight container or freezer safe bag for up to three months. I like to wrap each piece individually in plastic wrap so it’s easier to just grab a piece or two to thaw in the refrigerator and enjoy!