Chocolate Peanut Butter Fudge

Ingredients

Instructions

0 of 6 steps complete

1. 1Line an 8-inch square pan with parchment, leaving overhang on two sides. Have all ingredients measured before heating.
2. 2Combine chocolate chips, condensed milk and butter in a heavy saucepan over very low heat. Stir constantly for 3–5 minutes until just melted and smooth; do not boil or scorch.
3. 3Remove from heat and stir in vanilla and salt. Spread immediately in the prepared pan with a spatula.
4. 4Warm peanut butter in a microwave-safe bowl in 10-second bursts until spoonable, not hot. Dollop over the fudge and draw a knife through the surface to make swirls without mixing completely.
5. 5Let the pan cool for about 20 minutes, then cover and refrigerate for at least 3 hours until firm. Lift out using the parchment and cut into 25 squares with a warm, dry knife.
6. 6Keep covered in the refrigerator for up to 1 week, or freeze well wrapped for up to 2 months. Let chilled squares stand for a few minutes before serving.