Layered Chocolate Peanut Butter Fudge
Easy two-layer chocolate peanut butter fudge made in the microwave with no candy thermometer. Makes 48 squares and freezes beautifully for holiday gifting.
Equipment
- 9 x 9 Pan This non-stick square 9 x 9" pan is ideal for making fudge.
- Glass Mixing Bowls These glass mixing bowls are perfect for going into the microwave!
- Icing Spatula This 3-piece Icing spatula set by Wilton is great for fudge, frosting cakes, cookies and more!
Ingredients
Peanut Butter Layer:
- 1 cup creamy peanut butter (no-stir, not natural)
- 1 cup butter 2 sticks
- 1 teaspoon vanilla
- 3 1/2 cups powdered sugar (sifted if lumpy)
Chocolate Fudge Layer:
- 1 (10 oz. bag) semi-sweet chocolate chips (about 1⅔ cups)
- 1 (14 oz. can) sweetened condensed milk (not evaporated milk)
- 2 Tablespoons butter
Optional Toppings
- flaky sea salt
- chopped peanuts
- chopped mini peanut butter cups
Instructions
For the Peanut Butter Fudge Layer:
- Line a 9x9" square pan with parchment paper, leaving overhang. Secure with binder clips to help keep the paper in place.
- In a microwave-safe bowl, microwave the butter and peanut butter for 60 seconds. Stir, then microwave 30 seconds more and stir until smooth.
- Stir in the vanilla. Add the powdered sugar one cup at a time, stirring well after each. The mixture will be very thick. Press evenly into the lined pan.
For the Chocolate Fudge Layer:
- In a second microwave-safe bowl, combine the chocolate chips, sweetened condensed milk and butter. Microwave 60 seconds, stir well, then microwave in 30-second bursts, stirring each time, until smooth and glossy.
- While still warm, pour over the peanut butter layer and spread to the edges with an offset spatula. Press in any toppings now.
- Refrigerate at least 2 hours (or freeze 1 hour) until firm.
- Lift out by the parchment, let rest 10 minutes, then cut into 1-inch squares with a hot, dry knife.
Notes
- Yield: about 48 one-inch squares. Nutrition is per square.
- Stovetop option: melt each layer in a double boiler over low heat instead of the microwave.
- Storage: airtight in the fridge up to 2 weeks.
- Freezing: Keep (expanded) This fudge freezes well. Wrap the uncut slab tightly and freeze up to 3 months; thaw overnight in the fridge. Great for making ahead and gifting in decorative containers.
- Thicker fudge: use an 8x8 pan and chill an extra hour.
Nutrition
Serving: 1gCalories: 105kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 11mgSodium: 57mgPotassium: 32mgFiber: 0.3gSugar: 9gVitamin A: 133IUVitamin C: 0.001mgCalcium: 4mgIron: 0.1mg
Tried this recipe?Let us know how it was!