Ingredients
1 cup creamy peanut butter
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
2 tablespoons heavy cream or milk
Instructions
1. Prepare the Peanut Butter Layer
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In a medium bowl, mix peanut butter, softened butter, powdered sugar, and vanilla until smooth.
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Press evenly into the bottom of an 8×8-inch baking pan lined with parchment paper.
2. Prepare the Chocolate Layer
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In a microwave-safe bowl, melt chocolate chips with heavy cream in 20–30 second intervals, stirring until smooth.
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Pour the melted chocolate over the peanut butter layer, spreading evenly.
3. Freeze
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Place the pan in the freezer for 1–2 hours, or until firm.
4. Cut and Serve
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Lift fudge from the pan using parchment paper and cut into squares.
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Store in the freezer or refrigerator until ready to serve.
Notes
Nut-free option: Substitute peanut butter with almond butter or sunflower seed butter.
Chocolate variations: Use dark chocolate or milk chocolate according to preference.
Storage: Keep in an airtight container in the freezer for up to 2 weeks.
Make-ahead: Perfect for prepping ahead for gatherings or treats.
- Prep Time: 10
Nutrition
- Calories: 180