Layered Peanut Butter Chocolate Fudge Recipe

Layered Peanut Butter Chocolate Fudge Recipe
Layered Peanut Butter Chocolate Fudge Recipe photo by Taste of Home
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Layered Peanut Butter Chocolate Fudge Recipe

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My younger brother and I share a passion for candy making. This smooth and creamy fudge from a co-worker of mine features the classic combination of peanut butter and chocolate.
MAKES:
117 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
117 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1-1/2 teaspoons butter (no substitutes), softened
  • 2-2/3 cups milk chocolate chips
  • 1 cup creamy peanut butter, divided
  • 2 tablespoons shortening, divided
  • 2-2/3 cups vanilla or white chips

Directions

Line a 13-in. x 9-in. pan with foil and grease the foil with butter; set aside. In a heavy saucepan, melt the milk chocolate chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cool and stir constantly until smooth. Pour into prepared pan. Refrigerate for 10 minutes or until firm.
Meanwhile, in a heavy saucepan, melt the vanilla chips and the remaining peanut butter and shortening over low heat; cook and stir until smooth. Spread evenly over the chocolate layer. Refrigerate for 30 minutes or until firm. Using the foil, lift fudge out of pan. Gently peel off the foil; cut into 1-in. squares. Yield: About 2-1/2 pounds.
Originally published as Double-Decker Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p97

Nutritional Facts

1 piece: 56 calories, 4g fat (2g saturated fat), 2mg cholesterol, 17mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.

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  • 1-1/2 teaspoons butter (no substitutes), softened
  • 2-2/3 cups milk chocolate chips
  • 1 cup creamy peanut butter, divided
  • 2 tablespoons shortening, divided
  • 2-2/3 cups vanilla or white chips
  1. Line a 13-in. x 9-in. pan with foil and grease the foil with butter; set aside. In a heavy saucepan, melt the milk chocolate chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cool and stir constantly until smooth. Pour into prepared pan. Refrigerate for 10 minutes or until firm.
  2. Meanwhile, in a heavy saucepan, melt the vanilla chips and the remaining peanut butter and shortening over low heat; cook and stir until smooth. Spread evenly over the chocolate layer. Refrigerate for 30 minutes or until firm. Using the foil, lift fudge out of pan. Gently peel off the foil; cut into 1-in. squares. Yield: About 2-1/2 pounds.
Originally published as Double-Decker Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p97

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