Double Decker Peanut Butter Fudge

Prep Time: 15 minutes
Cook Time: 8 minutes
Refrigeration Time: 3 hours
Total Time: 3 hours 23 minutes
Course: Dessert, Snack
Servings: 36 pieces
Proving there’s no such thing as too much of a good thing, this double decker peanut butter fudge brings together two favourite flavours in a creamy, sweet treat. If you can pick a favourite, each layer is great on its own as well. 

Ingredients

  • 2 cans of sweetened condensed milk, each 1¼ cup (300 mL)
  • 1 cup (250 mL( peanut butter, preferably smooth
  • ½ tsp (2 mL) salt
  • 2 tsp (10 mL) vanilla
  • 10 oz (300 g) milk chocolate chips
  • 10 oz (300 g) peanut butter chips
  • 3 tbsp (45 mL) peanuts, coarsely chopped

Instructions

  • Line an 8x8-inch (2-L) square baking pan with aluminum foil so the edges overhang the sides. In a medium saucepan, over medium heat, combine 1 can of condensed milk, ½ cup (125 mL) peanut butter and ¼ tsp (1 mL) salt, stirring continuously just until bubbly. Remove from heat and immediately stir in chocolate chips and 1 tsp (5 mL) vanilla. Scrape into prepared pan and spread evenly. Refrigerate while making peanut butter layer.
  • In a clean medium saucepan, over medium heat, combine the remaining can of condensed milk, ½ cup (125 mL) peanut butter and ¼ tsp (1 mL) salt, stirring continuously just until bubbly. Remove from heat and immediately stir in peanut butter chips and remaining 1 tsp (5 mL) vanilla. Scrape onto chocolate layer, spreading to cover. Sprinkle with peanuts, pressing gently into fudge.
  • Refrigerate for 3 hours, or until firm. Lift the fudge out of the pan and cut into small squares.

Notes

Per piece:
  • 210 calories,
  • 11 g fat (4.5 g saturated fat, 0.2 g trans fat),
  • 10 mg cholesterol,
  • 6 g protein,
  • 22 g carbohydrate,
  • 1 g fibre,
  • 20 g sugars,
  • 120 mg sodium.
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