Peanut Butter Chocolate Fudge Recipe
Ingredients
| 3 cups | CHIPITS Semi-Sweet Chocolate Chips (750 mL) |
| 1 can | sweetened condensed milk (not evaporated milk) (300 mL) |
| pinch | salt (pinch) |
| 1/2 cup | chopped nuts (optional) (125 mL) |
| 1 1/2 tsp | vanilla (7 mL) |
| 1 3/4 cups | CHIPITS REESE Peanut Butter Chips, divided (300 g) |
| 1/2 cup | whipping cream (35%) (125 mL) |
Directions
- 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.
Makes 3 dozen pieces.
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