Friday, 19 December 2014

Peanut Butter and Chocolate Fudge

Chocolate and Peanut Butter Fudge

Tastes almost just like a Reese Cup


Peanut Butter Layer

1 Cup Butter
1 Cup Peanut Butter, smooth is best I think, but Chunky should work as well
1 Teaspoon or 2 Vanilla
3 1/2 Cups Powdered Sugar

Chocolate Layer

7 Ounces Sweetened Condensed Milk
1 1/2 Cups Dark, Bittersweet, or Semisweet Chocolate Chips
1 Teaspoon Salt
2 Tablespoons Butter

Other Things Required:

9X9X2 Baking Tin
Cooking Spray
Parchment Paper
Two Pots
Stainless Steel Bowl


Mist the cooking tin with cooking spray. Line the bottom with parchment paper, and mist with cooking spray again.

In a medium sauce pan over medium heat melt the butter and peanut butter together until smooth and creamy and evenly blended together. Remove from heat and stir in the vanilla. Whisk in the powdered sugar roughly 1/3 cup at a time. Mixing well between each addition.

Pour the peanut butter layer into the baking tin and gently smooth into an even layer. Set aside for the time being.

Set a medium sauce pan over high heat to boil with about 1-2 inches of water in the pan.

In the stainless steel bowl measure in the sweetened condensed milk, chocolate, salt and the butter. Place the bowl over the simmering water, creating a water bath. Whisk everything together over the simmering water until the chocolate has melted and everything is perfectly smooth.

Using a fork gently make some groove lines over the entire surface of the peanut butter layer. This helps keep the two layers together when you cut it.

Pour the still warm chocolate layer over the peanut butter layer, smooth until even. Be quick the chocolate will set very swiftly.

Chill in the fridge until completely cool and set. To serve cut into 1 inch squares with a sharp knife. Keep in an air tight container in the fridge when not serving.



My man-friend had a guys night today. They came over after their dinner and drinks and walked into my baking storm, this was the hit of the evening. Plus it was super easy which makes it a keeper in my books.

Other Places:

I also made Short Bread tonight, also a massive hit.

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