Chocolate Peanut Butter Fudge (Printable)
A creamy, luscious blend of peanut butter and chocolate forming a decadent sweet layer dessert.
# What You Need:
→ For the Fudge Base
01 - 1 cup creamy peanut butter
02 - 1/2 cup unsalted butter, plus extra for greasing
03 - 1 teaspoon pure vanilla extract
04 - 1/4 teaspoon fine sea salt
05 - 2 cups powdered sugar, sifted
06 - 1 1/2 cups semisweet chocolate chips
→ For the Chocolate Layer
07 - 1/2 cup heavy cream
08 - 1 cup semisweet chocolate chips
# How To Make It:
01 - Line an 8-inch square baking pan with parchment paper and lightly grease with butter.
02 - In a medium saucepan over low heat, melt the peanut butter and butter together, stirring until smooth. Remove from heat.
03 - Stir in the vanilla extract and salt. Gradually add the powdered sugar, mixing until fully combined and smooth.
04 - Spread the peanut butter mixture evenly into the prepared pan and smooth the top.
05 - In a small saucepan, heat 1/2 cup heavy cream over medium heat until just simmering. Remove from heat and add 1 cup chocolate chips, stirring until melted and glossy.
06 - Pour the chocolate layer over the peanut butter base and spread evenly.
07 - Refrigerate for at least 2 hours, or until fully set.
08 - Lift the fudge from the pan using the parchment, cut into squares, and serve.
# Expert Tips:
01 -
- The texture is impossibly smooth, like velvet on your tongue, with just enough bite from the chocolate layer to keep things interesting
- It comes together faster than you can preheat the oven for most cookies, but tastes like you spent all day babysitting a double boiler
02 -
- Patience during the refrigeration phase is absolutely crucial, because cutting warm fudge gives you messy edges and a texture that's more like sticky dough than the silky smooth squares you're after
- Using a warm knife wiped clean between cuts will give you those professional-looking edges that make people think you bought them from a fancy chocolate shop
03 -
- Room temperature ingredients incorporate more smoothly, so pull everything out about twenty minutes before you start cooking
- The fudge is easiest to cut when it's cold but not rock hard, so aim for that sweet spot after about ten minutes out of the fridge