This chocolate peanut butter fudge is the kind of recipe that has been passed down through generations for good reason. It is rich, dense, creamy, and deeply satisfying in the way that only real fudge can be. The chocolate layer is smooth and intensely chocolatey, the peanut butter layer is sweet and nutty, and the two swirled together create a confection that is as beautiful to look at as it is to eat. This recipe uses a simple no fail method that does not require a candy thermometer, making it accessible for any level of home cook while still delivering a professional result.

Ingredients

Chocolate Layer

• 2 cups dark chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Peanut Butter Layer

• 1 cup creamy peanut butter
• 1.5 cups white chocolate chips
• 1/2 can (7 oz) sweetened condensed milk
• 1 teaspoon vanilla extract

Directions

1. Line an 8×8 inch pan with parchment paper, leaving overhang on all sides.
2. For the chocolate layer, combine dark chocolate chips, condensed milk, and butter in a saucepan over medium low heat.
3. Stir constantly until completely melted and smooth. Remove from heat and stir in vanilla and salt.
4. Pour into prepared pan and spread evenly.
5. For the peanut butter layer, combine peanut butter, white chocolate chips, and condensed milk in a saucepan over medium low heat.
6. Stir constantly until melted and smooth. Remove from heat and stir in vanilla.
7. Pour peanut butter layer over chocolate layer.
8. Use a knife or skewer to swirl the two layers together gently.
9. Refrigerate for at least 3 hours until completely set and firm.
10. Lift from pan using parchment overhang and cut into small squares.

Tips and variations

• Do not overheat either layer. Low and slow melting prevents graininess and ensures a smooth, creamy fudge.
• Add a cup of chopped roasted peanuts to the peanut butter layer for added crunch.
• Sprinkle flaky sea salt over the top before refrigerating for a salted variation.
• Swap peanut butter for almond butter or cashew butter for a different nut flavor.
• Press a layer of crushed graham crackers into the bottom of the pan before adding the chocolate layer for a s’mores inspired fudge.
• Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Nutritional information (per square, makes 36 squares)

• Calories: 180
• Protein: 4g
• Fat: 10g
• Carbohydrates: 21g
• Fiber: 1g
• Sodium: 75mg

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