Layered Chocolate Peanut Butter Fudge

A swoon-worthy, creamy layered chocolate peanut butter fudge! You’ll make this decadent candy again and again.

Layered Chocolate Peanut Butter Fudge

I’m not sure why it took me so long to make this incredible confection. Maybe it was because I knew the hubby wouldn’t touch it, and I, on the other hand, would have trouble keeping my distance. This chocolate peanut butter fudge surpassed my expectations and was totally irresistible.

 Tips for Making No Fail Fudge Recipe

This recipe is basically my tried and true  no-fail fudge with a twist. I made a half batch of the traditional version with marshmallow creme and chocolate chips, then topped that with a batch using a half cup peanut butter instead of chocolate.

• I always use a candy thermometer to ensure that the sugar melts properly, although using marshmallow creme does prevent sugar from recrystallizing. The mixture should reach a temperature of 234 degrees.
• If you’re successful making your fudge without a thermometer, just make sure your candy is at a rolling boil for 4 full minutes and you should be fine.

 

• I like using an offset spatula to spread each layer evenly in the pan.
• Lining the pan with non-stick foil allows you to remove the whole batch to a cutting board once cooled. It’s much easier to slice when out of the pan.

 

• Store your fudge in an airtight tin to keep it fresh longer.
• Fudge also freezes well.

Tom, Katie and I all nibbled away at this two toned treat, and I sent a bunch home with Tom for his roommates to inhale, instead of me. This layered chocolate peanut butter fudge may have to replace the peanut blossoms I make each year for the holidays. Try this Tiger Bark, too, if you love this combination. It’s amazing!

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Layered Chocolate Peanut Butter Fudge

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A delectable, creamy two layer fudge featuring chocolate and peanut butter!

• Author: Liz Berg
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 minutes
• Yield: 81 fudge squares 1x
• Category: Dessert, Candy
• Method: Boiling
• Cuisine: American

Ingredients

• 3 cups sugar, divided
• 12 tablespoons butter, divided
• 2/3 cup evaporated milk, divided
• 1 teaspoon vanilla, divided
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter
• 7 ounce jar marshmallow creme, divided

Instructions

1. Line 9×9 pan with non-stick foil. Set aside.Combine 1½ cups sugar, 6 tablespoons butter, ⅓ cup evaporated milk in a heavy saucepan.
2. Bring to a boil, stirring constantly till temperature reaches 234º.
3. Remove from heat and stir in ½ teaspoon vanilla, the chocolate chips and half the marshmallow creme (just less than ½ cup). Mix till chips are melted.
4. Pour into prepared pan and smooth with off-set spatula.
5. Repeat with remaining ingredients, adding peanut butter, vanilla and marshmallow cream when mixture reaches 234º.
6. Pour peanut butter fudge over chocolate fudge and smooth top.
7. Cool to room temperature, then cut into squares to serve.

Notes

Total time does not include cooling time. 2 squares is one serving.

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

• Ginger Bears by Cravings of a Lunatic
• Santa’s Favorite Holiday Bark by The Weekend Gourmet
• Gingerbread Linzer Cookies by Chocolate Moosey
• Gingerbread Bread Pudding with Salted Caramel Sauce by See Aimee Cook
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• Cranberry Pistachio Biscotti by Noshing With The Nolands
• Wine Poached Pear and Almond Rugelach by The Little Ferraro Kitchen
• Artichoke Dip Tarts by Food Lust People Love
• Layered Chocolate Peanut Butter Fudge by That Skinny Chick Can Bake
• Peppermint Chocolate Cupcakes by The Dutch Baker’s Daughter
• Chocolate Dipped Baked Potato Chips by Dizzy Busy and Hungry
• Chocolate Hazelnut Cupcakes with Nutella Frosting by Rants From My Crazy Kitchen