Description
A rich and creamy chocolate peanut butter fudge that is easy to make and incredibly delicious.
Ingredients
Scale
- 3 cups semi sweet chocolate chips
- 1 can (14 ounce) sweetened condensed milk
- 1/4 cup + 2 tablespoons unsalted butter (diced into pieces; divided)
- 1/2 cup no-stir peanut butter
- 3/4 cup confectioners’ sugar (sifted if yours is lumpy)
- 1/2 teaspoon vanilla extract
Instructions
- Line an 8×8-inch pan with nonstick foil or parchment for easier cleanup, leaving a 2-inch sling or overhang on the sides for easier slicing later on; set aside. Spray the foil with nonstick cooking spray if desired.
- To a large, microwave-safe bowl, add the chocolate chips, sweetened condensed milk, and 1/4 cup butter, and heat on high power to melt, about 2 1/2 minutes but all microwaves vary in intensity. Stop to check and stir after 2 minutes and heat from there in 15 to 30-second intervals, if necessary, until the mixture can be stirred smooth. Tip: Do NOT overheat the chocolate because it will turn powdery, scorch or burn, and you’ll have to start over.
- Turn mixture out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.
- To a large, microwave-safe bowl (the same one you already used is fine, just wipe it clean with a paper towel), add the remaining 2 tablespoons butter and heat to melt, about 30 to 60 seconds.
- Add the peanut butter, confectioners’ sugar, vanilla, and stir to combine. Note: The mixture will be thick, this is normal.
- Drop the peanut butter mixture over the fudge in tablespoon-sized “blobs” or dollops evenly spaced over the surface.
- Using a small knife, make swirls and spread the peanut butter mixture around the surface. However, don’t over-swirl or overmix. You can gently push the peanut butter into the chocolate a bit, but I don’t push it very far down as I like it to remain more superficial.
- Place on the counter to cool and set up fully, about 4 hours. Or, if you are in a hurry, you can place the pan in the fridge for about 2 hours to expedite.
- Allow the fudge to come to room temp if you chilled it in the fridge, remove the foil or parchment from the pan using the sling you made, and set the slab of fudge on a cutting board.
- Using a sharp knife (Tip: run your knife under very hot water, and then dry it, if your knife isn’t very sharp; the carryover heat will help pierce through the chocolate), slice the fudge as desired. Fudge will keep airtight at room temp for many weeks (up to about 1 month), in the fridge for up to 3 months, or in the freezer for even longer.
Notes
- Fudge can be made with creamy or crunchy peanut butter based on preference.
- Storage tips: Store in an airtight container at room temperature, in the fridge, or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 170
- Sugar: 12g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg