Chocolate Peanut Butter Fudge (Printable Version)

Smooth chocolate and peanut butter layers create a rich, chilled dessert ideal for any sweet craving.

# What You Need:

→ Chocolate Layer

01 - 1 ½ cups semisweet chocolate chips
02 - 1 can sweetened condensed milk
03 - 2 tablespoons unsalted butter
04 - 1 teaspoon vanilla extract

→ Peanut Butter Layer

05 - 1 cup creamy peanut butter
06 - ½ cup powdered sugar
07 - 2 tablespoons unsalted butter, melted
08 - ½ teaspoon vanilla extract

# How-To:

01 - Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and 2 tablespoons butter. Stir constantly until smooth and melted. Remove from heat and stir in 1 teaspoon vanilla extract.
03 - Pour half of the chocolate mixture into the prepared pan and spread evenly. Chill in the refrigerator for 10-15 minutes until slightly set.
04 - In a medium bowl, stir together peanut butter, powdered sugar, melted butter, and ½ teaspoon vanilla extract until smooth.
05 - Spread the peanut butter mixture evenly over the chilled chocolate layer.
06 - Pour the remaining chocolate mixture over the peanut butter layer and spread evenly.
07 - Refrigerate for at least 2 hours, or until fully set.
08 - Lift the fudge out using the parchment paper, cut into squares, and serve.

# Expert Tips:

01 -
  • This fudge strikes that perfect balance between intense chocolate and creamy peanut butter without being overwhelmingly sweet
  • The technique is forgiving enough that even your first attempt will look like something from a fancy chocolate shop
  • It keeps beautifully in the fridge, meaning you can satisfy midnight cravings for days
02 -
  • Low and slow is the secret. High heat will seize your chocolate and turn the whole grainy. Walk away and check your phone instead of trying to speed it up.
  • Room temperature cuts better than cold fudge. Let it sit out for ten minutes before slicing for the cleanest edges.
03 -
  • Use an offset spatula for spreading layers. It gives you more control than a regular knife and keeps the peanut butter layer from pulling up into the chocolate.
  • Clean your saucepan immediately after use. Once that chocolate cools, you will need serious elbow grease to get it out.

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