Rich velvety thick layers of chocolate and peanut butter swirl together in this deliciously thick Layered Chocolate Peanut Butter Fudge. These bars are made with marshmallow fluff melted into the chocolate and peanut butter chips.
Layered Chocolate Peanut Butter Fudge
As we pack our suitcases and prepare for our holiday vacation I’m reminded of trips past. The ones where we visit new towns and make adventurous memories. Each town more unique than the last and always complete with some kind of sweet shop, whether a cafe or bakery.
Always present in these little shops of sugar are the customary cases of fudge. From childhood to adult life I still pause to read the flavor of each and every delectable option, with chocolate peanut butter always being one of my favorites.
I could never just gaze though and always headed home with a paper envelope filled with two or three pieces. These little moments of joy are worth sharing, which is why I love making my own fudge during the holiday season.
Bringing a cookie tin to a neighbor filled to the brim with this layered chocolate peanut butter fudge or just setting down a plate full is how I plan to spend this end of this year.
How to Make Chocolate Peanut Butter Fudge
Making this layered chocolate peanut butter fudge is simple and requires little prep. The process of preparing it is quick, with a chill time of a couple of hours.
Line a 9×13 baking dish with foil making sure to leave a 2-inch overhang on each side. Place the peanut butter chip in one large bowl and the chocolate chips in another.
In a large saucepan over medium-high heat combine the sugar, marshmallow creme, and evaporated milk. Bring to a 5 boil and stir continuously for 5 minutes.
Pour half of the heated mixture into the peanut butter chips bowl and the remaining half in the chocolate chips bowl. Stir each bowl until the contents are smooth.
Pour the peanut butter chips mixture into the prepared dish. Gently pour the chocolate chips mixture on top of the peanut butter and use a spatula to spread evenly.
Let the fudge cool for 10 minutes before placing it in the refrigerator to chill for 2 to 4 hours before slicing.
How to Slice Fudge
The easiest way to slice fudge and get a clean cut is by using a large sharp knife coated in cooking spray. After each slice is made using a damp paper towel to carefully clean the blade and spray again before the next slice.
How to Store Fudge
There are several options for storing this layered chocolate peanut butter fudge. Store it in an air-tight container in the refrigerator for up to 1 week. Just let it come to room temperature before serving.
You can also keep the fudge in the freezer for up to 2 months. Let it thaw in the fridge when ready to use. Lastly, an air-tight container on the counter will keep the fudge for 5 to 6 days, however, the fudge will be super soft when serving.
For More, Delicious Chocolate Treats Try these Recipes
- 1 10 ounce Bag Peanut Butter Chips
- 1 11.5 ounce Bag Chocolate Chips
- 4½ cups Sugar
- 2 7 ounce Jars Marshmallow Creme
- 1½ cups Evaporated Milk
- 1/2 cup Butter
- 2 teaspoons Vanilla
- Line a 9×13 inch baking dish with foil leaving a 2-inch overhang on each side.
- Using two large mixing bowls, pour the peanut butter chips in one bowl and the chocolate chips in the other.
- In a large saucepan over medium-high heat combine the sugar, marshmallow creme, and evaporated milk. Bring the mixture to a boil and stir continuously for 5 minutes.
- Remove the pan from the heat and quickly stir in the vanilla.
- Pour half of the mixture into the peanut butter chips bowl and the remaining half into the chocolate chips bowl.
- Stir the peanut butter mixture until smooth and pour into the prepared baking dish. Then stir the chocolate chip mixture until smooth and gently pour over the top of the peanut butter mixture. Use a spatula or a knife to spread the chocolate to the edges. To create a swirl pattern use a knife and dip it into the mixture making a figure 8 pattern across the fudge.
- Let the fudge cool for 10 minutes before placing it in the refrigerator to cool and set for 2 to 4 hours, then slice.