Ingredients
Scale
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
Instructions
- Line a 9x9x2 inch pan with wax paper, then spray the wax paper with cooking spray.
- 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.
- Pour the chocolate mixture into the pan and smooth it out. Set it in the freezer for about 20 minutes to harden up.
- 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.
- Spread the peanut butter layer over the hardened chocolate layer and put back in the freezer to firm up for about 10 minutes.
- 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!
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.