Velvety-Smooth Chocolate Peanut Butter Fudge
This Chocolate Peanut Butter Fudge is all about the layers: smooth chocolate on the bottom, a creamy peanut butter swirl on top, and just enough sweetness to make each bite better than the last. It comes together quickly, sets beautifully in the fridge, and slices into perfect squares every time.
Servings: 16 Squares
Ingredients
Chocolate Layer
- 1 ½ cups semi-sweet chocolate chips
- ⅔ cup sweetened condensed milk
- 1 tablespoon butter
- ½ teaspoon vanilla extract
Peanut Butter Layer
- 1 cup creamy peanut butter
- ½ cup white chocolate chips
- ½ cup sweetened condensed milk
- ½ teaspoon vanilla extract
- Pinch of salt
- Chopped peanut butter cups optional; I used 4 minis
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter. Microwave in 20-second intervals, stirring between each round, until smooth. Stir in the vanilla extract and set aside.
- In a separate microwave-safe bowl, combine the peanut butter, white chocolate chips, and sweetened condensed milk. Microwave in the same way, stirring until smooth. Mix in the vanilla extract and a pinch of salt.
- Spread about half of the chocolate mixture into the prepared pan. Spoon the peanut butter mixture over the chocolate in dollops, then gently spread it across the top. Add the remaining chocolate mixture and spread it evenly over the surface. Top with chopped peanut butter cups, if using.
- Gently tap the pan on the counter to smooth the top. Refrigerate for at least 2 hours, or until firm.
- Lift the fudge out using the parchment paper and cut into squares. Store in an airtight container in the refrigerator for up to 2 weeks.