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EASY DOUBLE DECKER PEANUT BUTTER CHOCOLATE FUDGE

Easy-to-make "cheater's" fudge with two flavors in one! Chocolate and peanut butter like a Reese's peanut butter cup. No candy thermometer required.
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 0
Author: Olivia

Ingredients

  • 2 - 3 teaspoons butter at room temperature, for greasing the foil
  • Chocolate Fudge:
  • 3 cups milk or semi-sweet chocolate chips
  • 1 can 14 ounces sweetened condensed milk
  • 2 tablespoons butter
  • Peanut Butter Fudge:
  • 2 cups sugar
  • ½ cup whole milk
  • 1 + ⅓ cups peanut butter coat the measuring cups with baking spray first
  • 1 jar 7 ounces marshmallow creme

Instructions

  • Line an 8x8-inch square pan with foil and grease with butter.

Make the Chocolate Fudge:

  • Add all the ingredients for the chocolate fudge to a medium, heavy-duty saucepan set over medium-low heat. Stir until all the chocolate chips are melted and the mixture is smooth.
  • Remove from heat and let cool 10 minutes.
  • Pour into the prepared pan and let cool completely.
  • Refrigerate 2 - 3 hours or until completely chilled.

Make the Peanut Butter Fudge:

  • Add the sugar and milk to a heavy-duty saucepan over medium heat and bring to a boil, stirring constantly.
  • Boil for 3 minutes all the while stirring. Remove from heat.
  • Stir in the peanut butter and marshmallow creme, keep stirring until smooth and well combined.
  • Pour over the chocolate fudge and spread evenly from edge to edge. Let cool 15 - 20 minutes then cover with foil and refrigerate overnight.
  • Use the foil to lift the fudge out of the pan to a cutting board.
  • Peel off the foil and cut into squares with a chef's knife. For clean cuts dip the knife into hot water and wipe it off between each cut.
  • Store fudge tightly covered in a cool dry place up to 2 weeks.

Nutrition

Serving: 1grams