Festive Peanut Butter Chocolate Fudge

Festive Peanut Butter Chocolate Fudge

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium25 mg1% DV
Total Carbohydrates12 g4% DV
Dietary Fiber1.0 g4% DV
Sugars11 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium25 mg1% DV
Total Carbohydrates12 g4% DV
Dietary Fiber1.0 g4% DV
Sugars11 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 1 can sweetened condensed milk (not evaporated milk) (14 oz.)
  • 1-1/2 teaspoons vanilla extract
  • 1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.) , divided
  • 1/2 to 1 cup nuts chopped (optional)
  • Dash salt
  • 1/2 cup whipping cream
  • 3 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (1-1/2 pkgs., 12 oz. each)

Directions

  • 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.
Ingredients sitting on a table

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