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
- ½ tablespoon milk
- 1 tablespoon cream
- 2 tablespoons peanut butter
- 5 tablespoons powdered sugar
FUDGE LAYER
- 3 cups semi sweet chocolate chips
- 1 can sweetened condensed milk (14 ounces)
- 1 teaspoon vanilla extract
SPRINKLE TOPPING (optional)
- ¼ cup mini semi sweet chocolate chips
- ¼ cup peanut butter chips (mini if available)
Instructions
- Line an 8 inch square pan with lightly buttered parchment paper.
MILK CHOCOLATE LAYER
- Either by bain-marie or microwave melt the chocolate then pour it in the prepared pan, spread evenly to cover the bottom. Refrigerate until it is firm, approximately 30-45 minutes.
PEANUT BUTTER LAYER
- In a medium bowl whisk the powdered sugar for approximately 1 minute, add the peanut butter, milk and cream, continue mixing until smooth. Spread evenly over the firm milk chocolate layer. Refrigerate for approximately 20-30 minutes.
FUDGE LAYER
- In a medium saucepan over low heat add the chocolate chips and the sweetened condensed milk. Stir until the chips and milk are melted and smooth. Remove from the heat and add the vanilla, stir to combine. Spread over the firm Peanut Butter layer.
SPRINKLE TOPPING (optional)
- Combine dark chocolate chips and peanut butter chips in a small bowl and sprinkle over Fudge layer.
- Leave fudge to come to room temperature, approximately 1 hour. 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
Karise says
Is it all right to store this at room temperature or do you have to refrigerate it?
Rosemary says
Hi Karise, as long as the room isn’t too warm it will keep for up to a week, although it will keep in the fridge for up to a month. Be sure to keep it in an air tight container. Hope that helps.
Pat WEBB says
Thank you for the Ebook
Rosemary says
Hi Pat, thanks I hope you enjoy it.
Phyllis Ripepi says
I have your book authentic Italian desserts, love it, love it!! Would love get your recipes sent to me on line
by e-mail or g-mail. Love cooking Italian & baking it also. Thank you, Phyllis Ripepi.
Rosemary says
Hi Phyllis, thanks so much, glad you like the book. You can sign up for a newsletter that I send out about once a week with all the new recipes, on the Homepage, here is the link https://anitalianinmykitchen.com/ and on the right hand side you will see “Subscribe today” just add your name and email and you will receive the next newsletter. Have a great week.
Olympia says
Oh, ok, thnx ?????
Olympia says
This is heavenly, would love to make it, where can you buy peanut butter chips here in Italy?
Rosemary says
Hi Olypmia unfortunately not, I brought these back with me from Toronto :)! Although I only sprinkled them on top so you could do with out!
Claudia | The Brick Kitchen says
WOW these look so epically dark and chocolately! I love the sound of all those different layers too – so good! <3