Description
Chocolate & Peanut Butter Fudge is so delicious and super simple to make. This Fudge recipe is a no bake holiday favorite that only uses 6 ingredients and takes just 15 minutes to prep. Chocolate fudge is layered on top of peanut butter fudge for a Christmas treat that's impossible to stop eating.
Ingredients
Scale
Peanut Butter Fudge Layer:
- 10 ounce bag Reece's Peanut Butter Chips
- 1 teaspoon vanilla extract
- 14 ounce can of sweetened condensed milk
- 1/2 cup creamy peanut butter (Jif or Skippy)
Chocolate Fudge Layer:
- 10 ounce milk chocolate chips, Ghriradelli brand
- 1 teaspoon vanilla extract
- 14 ounce sweetened condensed milk
- 1 tablespoon Sprinkles (optional)
Instructions
- Line an 8x8 pan with parchment paper, covering the bottom and coming up and over 2 of the sides. This will make it easy to pull out after refrigerating. In a double boiler fill the bottom with 1 cup of water and place on the stovetop on medium low heat. Pour in the peanut butter chips and melt. Stir to combine, then pour in vanilla extract and sweetened condensed milk. Stir to combine, then add in the peanut butter and stir. Quickly pour the peanut butter fudge into the 8x8 dish. Spread with a frosting spatula into an even layer. Note: It's okay if it's not perfect because the chocolate layer goes over the top.
- Clean and rinse the top of the double boiler. It must be completely dry or the chocolate could seize from the water droplets. Make sure the bottom still has about 1 cup of water remaining. Heat the stovetop over medium low and pour the milk chocolate chips into the top of the double boiler. Melt completely and stir. Add in the vanilla extract and sweetened condensed milk and stir until completely mixed and it is all brown in color without streaks. Pour the chocolate fudge mixture over the top of the peanut butter fudge and spread out evenly. Add on sprinkles, if desired, when the chocolate layer is still wet. Allow to sit at room temperature for 15 minutes, then wrap in plastic wrap and store in the fridge for 4 hours or up to overnight.
- Remove the fudge from the 8x8 pan and place on a cutting board. Slice into about 20-24 pieces.
- Serve and enjoy!
Notes
- Make sure to line the 8x8 pan with parchment paper that goes over the sides of the pan. This will make it super easy to get out for slicing.
- Do not allow any water to come in contact with the chocolate chips or they will seize up and you'll need to repeat it with a new bag.
- The peanut butter and chocolate fudge sets quickly, so work fast at getting them into the pan.
- It's best to allow the fudge to set in the fridge for 4 hours or up to overnight for easy slicing and the best texture.
- Prep Time: 5 minutes
- Fridge Time: 4 hours
- Cook Time: 10 minutes
- Category: dessert
- Method: no bake
- Cuisine: American