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Chocolate Peanut Butter Chip Fudge

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 7  Minutes

Ingredients

  Amount Per Serving % DV *
Calories80
Calories from Fat35
Total Fat4 g6% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium20 mg1% DV
Total Carbohydrates10 g3% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories80
Calories from Fat35
Total Fat4 g6% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium20 mg1% DV
Total Carbohydrates10 g3% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • Dash salt
  • 1 cup REESE'S Peanut Butter Chips
  • 1 teaspoon vanilla extract
  • 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12-oz. pkg.)
  • 1 can sweetened condensed milk (not evaporated milk) (14 oz.)

Directions

  • 1. Line 8-inch square pan with foil.
  • 2. Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat. Add peanut butter chips; stir quickly just to distribute chips throughout mixture. Spread evenly in prepared pan.
  • 3. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator. 64 pieces or about 2 pounds.
  • NOTE: For best results, do not double this recipe.

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