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Festive Peanut Butter Chocolate Fudge Recipe

Things You'll Need

  • 3 cups (1-1/2 pkgs., 12 oz. each) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • Dash salt
  • 1/2 to 1 cup chopped nuts (optional)
  • 1-1/2 teaspoons vanilla extract
  • 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
  • 1/2 cup whipping cream

How to Make

  • 1. Line 8- or 9-inch square pan with wax paper.
  • 2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat, stirring constantly. Remove from heat; immediately stir in nuts, if desired, vanilla and 2/3 cup peanut butter chips. Spread evenly in prepared pan. Melt remaining 1 cup peanut butter chips with whipping cream over low heat, stirring until thick and smooth. Spread over top of chocolate.
  • 3. Refrigerate 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator. About
  • 2-3/4 pounds.