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Chocolate Peanut Butter Fudge

Chocolate peanut butter fudge is cooked gently until smooth, then chilled in an 8-inch square pan until firm. The creamy peanut butter and semisweet chocolate make neat, rich pieces for sharing.
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Prep Time 10 minutes
Cook Time 8 minutes
Chilling and resting 3 hours 10 minutes
Total Time 3 hours 28 minutes
Servings: 36 pieces
Course: Dessert
Cuisine: American
Calories: 132
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (14 oz) sweetened condensed milk
  • 3 cup semisweet chocolate chips 18 ounces
  • 0.5 cup creamy peanut butter
  • 0.25 tsp salt
  • 1 tsp vanilla extract

Equipment

  • 1 8-inch square baking pan
  • 1 3-quart saucepan

Method
 

  1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
  2. Combine the sweetened condensed milk, chocolate chips, peanut butter, and salt in a 3-quart saucepan.
  3. Cook over low heat, stirring constantly, for 5 to 8 minutes, until the chocolate is melted and the mixture is smooth.
  4. Remove from the heat and stir in the vanilla.
  5. Spread the mixture evenly in the prepared pan and refrigerate for at least 3 hours, until firm.
  6. Lift the fudge out using the parchment overhang and let it stand at room temperature for 10 minutes.
  7. Cut into 36 pieces.

Notes

For clean cuts, use the parchment overhang to lift the fudge out once it is firm. Store covered in the refrigerator for up to 2 weeks; it can be frozen. For a dairy-free variation, use dairy-free sweetened condensed milk and dairy-free chocolate chips.