Chocolate-Peanut Butter Fudge
Ingredients
- 1 cup creamy peanut butter
- 1 can sweetened condensed milk 14 ounces, divided in half
- 1 bag semisweet chocolate chips 12 ounces
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
- Chopped peanuts optional, for garnish
Instructions
- Line an 8x8-inch pan with parchment or foil, leaving an overhang on two sides for easy removal. Lightly coat with cooking spray or butter.
- In a medium microwave-safe bowl, combine the peanut butter and half of the sweetened condensed milk. Microwave on high in 30-second intervals, stirring after each, until the mixture is smooth and slightly thick, 60-90 seconds total. Set aside.
- In another microwave-safe bowl, combine the chocolate chips, vanilla, salt, and the remaining sweetened condensed milk. Microwave on high in 30-second intervals, stirring after each, until the chocolate is just melted and the mixture is very smooth, 60-90 seconds total. If a few small chips remain, let the bowl stand for 1-2 minutes and stir again until fully melted.
- Pour the chocolate mixture into the prepared pan and spread it into an even layer. Spoon dollops of the peanut butter mixture over the top. Using a butter knife or skewer lightly coated with cooking spray, gently swirl the two mixtures together to create a marbled effect without fully blending them. If using, sprinkle chopped peanuts evenly over the top and press them very lightly so they adhere.
- Cover the pan and refrigerate until firm, 3-4 hours.
- Lift the fudge out of the pan using the parchment or foil overhang, transfer to a cutting board, and cut into small squares. Serve chilled or at cool room temperature.
Nutrition
Calories: 133kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 3gSodium: 47mgFiber: 1g
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