Peanut Butter–Chocolate Fudge
This fudge combines the saltiness of peanut butter with the complexity of chocolate for a simple sweet that’s a crowd-pleaser.
What to buy: We used 60 percent cacao bittersweet chocolate chips from Ghirardelli. They have a deep chocolate flavor and make this fudge even easier, because no chopping is necessary.
Game plan: The fudge will last up to 10 days when stored covered in the refrigerator.
This recipe was featured as part of our Back-to-School Bake Sale feature and our Chocolate Desserts photo gallery.
- 1 (14-ounce) can sweetened condensed milk
- 1 (11.5-ounce) package bittersweet chocolate chips
- 1 1/2 cups miniature marshmallows
- 1 cup smooth peanut butter
- 1 teaspoon vanilla extract
1Coat an 8-by-8-inch baking dish with butter and set aside.
2Combine milk, chocolate chips, and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until mixture is melted and smooth, about 5 minutes.
3Remove from heat and mix in peanut butter and vanilla extract until thoroughly combined.
4Turn into the prepared baking dish, spread out evenly, and let cool to room temperature, about 10 minutes.
5Cover and place in the refrigerator until firm, about 1 hour. Cut into 25 squares and serve.
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