Peanut Butter Chocolate Fudge Recipe
Details
- Time
- 2 hours
- Skill Level
- Beginner
- Yields
- 2 3/4 pounds
A HERSHEY'S CHIPITS Peanut Butter Chocolate Fudge Recipe chock-full of HERSHEY'S CHIPITS REESE'S Peanut Butter Chips and Pure Semi-Sweet Chocolate Chips. Need we say more?
Ingredients & Directions
- Chill Time
- 2 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
3 cups
-
1 cansweetened condensed milk (not evaporated milk) (300 mL)
-
salt
-
1/2 cupchopped nuts (optional) (125 mL)
-
1 1/2 tspsvanilla (7 mL)
-
1 3/4 cupsHERSHEY'S CHIPITS REESE'S Peanut Butter Chips, divided (300 g)
-
1/2 cup35% whipping cream (125 mL)
Key Ingredients
Directions
Equipment Needed
Stovetop
9-inch (23 cm) Square Pan
Wax Paper
Measuring Cups
Saucepan
1
Line 8- or 9-inch (20 or 23 cm) square pan with wax paper.
2
Melt semi-sweet chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat, stirring constantly. Remove from heat; immediately stir in nuts, if using, vanilla and 2/3 cup (150 mL) of the peanut butter chips. Spread evenly into prepared pan.
3
Melt remaining 1 cup (250 mL) peanut butter chips with whipping cream over low heat, stirring until thick and smooth. Spread over top of chocolate.
4
Refrigerate 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.
