It really needs no introduction …
Peanut Butter Fudge!
Think of this Peanut Butter Fudge stacked with dark Chocolate as an extrovert Reeses. A layer of dark chocolate sandwiched with Peanut Butter Fudge … you get the idea. IF and only if you prefer the luscious flavor of just the peanut butter, not to worry, you can leave out the chocolate (but seriously, why?!?).
I must say that this decadent treat is not an everyday affair, it’s not meant to be by any stretch of the imagination. It is, however, one of those comfort treats that will put a smile on your face any time you have a taste.
There are times that I will admit when I do forego the chocolate when making it, but then I find myself looking for the chocolate chips to eat as a chaser. I’m a serious Peanut Butter and Chocolate fan and they just go together perfectly.
Another thing I like to do, depending on how much chocolate I have on hand, is to use the Chocolate as the base and I really love to add the chocolate at the end of cooking and mix in the the Chocolate Chips. The warmth of the fudge will melt them and then it I give it a bit of swirl to marble it. Regardless of how you make it, it’s definitely worthy of a sigh and a smile 🙂
- 4 oz Butter (1/2 stick)
- 2 cups Light Brown Sugar
- 1/2 cup Milk
- 1 cup Crunchy Peanut Butter
- 1 tsp Vanilla extract
- 2 1/2 - 3 cups Powdered Sugar, sifted
- 12 oz Dark Chocolate Chips, melted
- In a medium saucepan, melt the butter over a medium heat.
- Add in the brown sugar and milk, and bring to boil for about 2-3 minutes, do not stir.
- Remove saucepan from heat, and stir in the crunchy Peanut Butter and Vanilla Extract, mixing well. Add in the sifted Powdered Sugar, a little at a time until well blended, stir with a wooden spoon until smooth.
- In a microwave safe bowl, add in the Chocolate Chips and melt in 30 second intervals, stirring in between, until Chocolate is melted, smooth and glossy.
- (If using the Chocolate layer) Pour half of the mixture into a 8 inch square baking tray. Pour the melted chocolate layer and carefully pour and top with the remaining Peanut Butter spreading out evenly. If using only the Peanut Butter mixture, then simply spread out the entire mixture completely. Place in the fridge to chill completely at least 1-2 hours.
- Cut the fudge into squares with a sharp knife (may have to take out of fridge for about 10 minutes to allow the chocolate layer to soften enough to cut), turn out of the pan and store in an airtight container in a cool place. Will keep for up to 2 weeks.
You can also use the Chocolate layer as the base or crust. Another option is to make the fudge in mini muffin pans lined with baking paper cups. Adding layers according to preference, place in the fridge to cool and set. Delish!
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.