Chocolate Peanut Butter Fudge (Print Version)

Creamy layers of chocolate and peanut butter come together for a smooth, decadent dessert treat.

# Recipe Ingredients:

→ Chocolate Layer

01 - 1 ½ cups semisweet chocolate chips
02 - 1 (14 oz) 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, softened
08 - ½ teaspoon vanilla extract
09 - Pinch of salt

# Directions:

01 - Line an 8-inch square baking pan with parchment paper, allowing excess paper to hang over sides for easy removal later.
02 - Combine chocolate chips, sweetened condensed milk, and 2 tablespoons butter in a medium saucepan over low heat. Stir continuously until completely melted and smooth, then remove from heat.
03 - Stir 1 teaspoon vanilla extract into the melted chocolate mixture until fully incorporated.
04 - Pour half of the chocolate mixture into the prepared pan, spreading evenly to cover the bottom. Refrigerate for 10 minutes until slightly set.
05 - While chocolate chills, combine peanut butter, powdered sugar, softened butter, vanilla extract, and salt in a medium bowl. Mix until smooth and creamy.
06 - Gently spread the peanut butter mixture over the chilled chocolate layer, taking care not to disturb the base.
07 - Pour the remaining chocolate mixture over the peanut butter layer and spread evenly to cover completely.
08 - Refrigerate for at least 2 hours until completely firm and set throughout.
09 - Lift the fudge from the pan using parchment paper overhang. Cut into 24 equal squares with a sharp knife.

# Expert Advice:

01 -
  • The texture is impossibly creamy, almost like velvet on your tongue, not grainy or crystallized like some fudges can be
  • You get that perfect chocolate peanut butter ratio in every single bite, no fighting over which half to eat
  • It comes together in about 25 minutes of active time but tastes like you fussed over it for hours
02 -
  • Low and slow heat prevents the chocolate from seizing, which turns your smooth mixture into a grainy disaster
  • The parchment paper overhang is not optional unless you enjoy trying to pry fudge out of a pan with a spatula and frustration
  • Room temperature ingredients for the peanut butter layer prevent the dreaded oily separation I experienced my first time making this
03 -
  • Heat your knife under hot water and dry it between cuts for those picture perfect clean edges
  • The fudge is easier to cut if you let it sit at room temperature for 5 minutes before slicing

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