Double Chocolate Peanut Butter Fudge, a creamy homemade Chocolate Fudge Recipe.
Last week I was talking about fudge to my cousin, the amazing baker who made this delicious nobody-could-get-enough Coconut Cake.
I remember when I was a little kid, our church would have a Christmas Bazaar and that is where I tasted the best chocolate fudge I have ever had in my life. I have been on an ever ending quest for this fudge ever since.
So she told me about this Reese’s fudge, and how good it was and that I had to try it. Unfortunately, I had one problem. Reese’s Peanut Butter cups are not available in Italy. And yes this is another of my secret hoards that I bring back with me from home.
Naturally they are all gone.
After a little while, I did remember that I had made a yummy peanut butter filling for my Chocolate Chip Sandwich Cookies and that, my friends, is how this Double Chocolate Peanut Butter Fudge was made. Fast, easy and wickedly decadent.
If my eldest daughter was here in Italy (sad face) she would say “Ma, stop it with all these fudgy, chocolatey sweets”, but she isn’t here and she can only say it now after it has been posted! So I will continue.
Double Chocolate Peanut Butter Fudge
While I was thinking about how I was going to pull this Double Chocolate Peanut Butter Fudge together, I knew that I should bring down the sweetness a bit with some dark chocolate. (See I still heard that voice in my head).
I started the base with milk chocolate and then covered it with the peanut butter filling, I then mixed the sweetened condensed milk with dark chocolate instead of milk and topped it off with a sprinkle of mini dark chocolate chips and peanut butter chips (yes I still had some of those).
And what is one of the best things about this Chocolate Peanut Butter Fudge? Besides how delicious it is? It’s no bake. Enjoy!
Double Chocolate Peanut Butter Fudge
Ingredients
- MILK CHOCOLATE LAYER
- 7 ounces milk chocolate melted
- PEANUT BUTTER LAYER
- 1/2 tablespoon milk
- 1 tablespoon cream
- 2 tablespoons peanut butter
- 5 tablespoons powdered sugar
- FUDGE LAYER
- 3 cups dark chocolate chips
- 1 can sweetened condensed milk
- 1 teaspoon vanilla
- SPRINKLE TOPPING
- 1/4 cup mini dark chocolate chips
- 1/4 cup mini peanut butter chips
Instructions
- Line a 7 x 6 1/2 x 2 1/4 inches (if you don't want it as thick an 8 x 8" works well) with parchment paper and lightly greased.
- MILK CHOCOLATE LAYER
- Pour the melted chocolate and spread evenly to cover the bottom. Refrigerate until it gets hard.
- PEANUT BUTTER LAYER
- In a medium bowl whisk powdered sugar for approximately 1 minute, add peanut butter, milk and cream, continue mixing until smooth. Cover evenly over the milk chocolate layer. Refrigerate for approximately 20 minutes.
- FUDGE LAYER
- In a medium saucepan over low heat add chocolate chips and sweetened condensed milk. Stir until chips and milk are melted together and smooth, then remove from heat and add vanilla, stir to combine. Spread over Peanut Butter layer.
- SPRINKLE TOPPING
- Combine dark chocolate chips and peanut butter chips in a small bowl and sprinkle over Fudge layer.
- Leave fudge to come to room temperature. 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!
Nutrition
adapted from Reese’s fudge / Crazy for Crust
