Peanut Butter Cup Fudge

Continuing with my series on (definitely not healthy but oh so delightful) fudge for holiday treats and gifts this year, since I have a total addiction to peanut butter and chocolate together, I absolutely HAD to make a peanut butter cup fudge. This fudge features a rich and creamy chocolate layer with a layer of peanut buttery goodness on top. The peanut butter layer is my own creation and I’m really pleased with how rich and thick and authentically peanut buttery it turned out.

I don’t have much of this rich fudge left after I served it at the holiday gathering earlier this month, so I’m going to put the rest into a little fudge sampler pack for someone for Christmas along with my  Cherry Pistachio Irish Cream fudge, the Candy Cane Crush Fudge and the Red Chile Fudge that I haven’t posted yet (the wallflower of the bunch). I have nothing left of my Peppermint Fudge–I will have to make another batch of that one. I just haven’t quite decided who the lucky recipients are going to be yet. Hmmmm … who deserves my special fudge variety pack?

By the way, every single one of my fudge recipes is made in the microwave in just a few minutes. This one takes a little longer because you have to wait for the chocolate layer to harden a bit before adding the peanut butter layer, but it’s totally worth the wait. It’s an extra-tall double-layer fudge that any peanut butter cup fan is just going to love.

Peanut Butter Cup Fudge

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour
• Yield: 25 - 36 squares of fudge 1x

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Ingredients

Scale 1x2x3x

For the chocolate layer:

• 1 14-oz. can of nonfat sweetened condensed milk
• 1 lb. good quality chocolate chips (I used half semi-sweet, half dark)
• 1/4 teaspoon salt
• 2 teaspoons real vanilla extract
• 1 Tablespoon butter

For the peanut butter layer:

• 1 cup creamy peanut butter
• 1 cup peanut butter chips
• 6 Tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

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Instructions

1. Line a 9x9x2 inch pan with wax paper, then spray the wax paper with cooking spray.
2. In a medium microwave-safe mixing bowl, mix together the ingredients for the chocolate layer. Microwave on high for 1 minute, stir, then microwave for 30 seconds, stir again. Microwave again for 30 seconds and stir. Repeat again if necessary until all the chocolate is melted and the mixture is smooth and thick.
3. Pour the chocolate mixture into the pan and smooth it out. Set it in the freezer for about 20 minutes to harden up.
4. While the chocolate is hardening, make the peanut butter layer by mixing all the ingredients for the peanut butter layer in a small microwave-safe mixing bowl. Microwave on high for 1 minute, then stir. Microwave another 30 seconds and stir again. Repeat if needed until the peanut butter mixture is smooth.
5. Spread the peanut butter layer over the hardened chocolate layer and put back in the freezer to firm up for about 10 minutes.
6. Once the fudge is solid, cut into 1-inch squares by using a knife that is warmed under hot tap water. Rinse the knife again in hot water after each cut. Store on wax paper (with wax paper between layers) in an airtight container in the fridge until it’s time to eat!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Weekend Potluck and Munching Monday.