Double Decker Peanut Butter Fudge

  • 36 pieces
  • Preparation
    15 Minutes
  • Cook
    8 Minutes
  • Other
    3 Hours
  • Total
    3 Hours 23 Minutes

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

    1. 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.

    2. 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.
    3. 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.