Chocolate Peanut Butter Fudge Recipe

This easy chocolate peanut butter fudge is perfect for anytime of the year or as an edible gift for the holiday season!

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Course: Sweets, Desserts and Shooters

Cuisine: American

Prep Time: 5

Cook Time: 2

Additional Time: 2

Total Time: 2

Servings: pieces

Author: Jennifer Stewart

Line an 8-inch square baking dish with parchment paper.
In a large microwave-safe bowl, combine the chocolate chips and sweetened condensed milk.
Microwave on high for 1-2 minutes, stirring every 30 seconds, until the chocolate is fully melted and the mixture is smooth.
To the chocolate mixture, add 1 cup peanut butter, espresso powder, sea salt, and almond extract. Stir until the mixture is smooth and well combined.
Add the marshmallow fluff and stir until well incorporated.
Place the mixture into the prepared baking dish and spread evenly. Smooth the top with a spatula.
Put the remaining ¼ cup of peanut butter in a small microwaveable bowl and heat for 30 seconds or until melted.
Drizzle the melted peanut butter over the chocolate fudge.
Loosely cover the fudge with plastic wrap or tinfoil. Chill the fudge in the refrigerator for at least 2 hours, or until firm.
Cut the fudge into 16 squares and serve.

Prepare the pan with parchment paper, wax paper, or grease the pan well.
The fudge will be thick when spreading in the pan. Use a greased spatula to make it easier.
Substitute the almond extract for vanilla extract if desired.
Dark chocolate chips are also an option as well as milk chocolate.
Heat the chocolate and condensed milk in short intervals, stirring often to avoid burning or hot spots.
Cover the fudge loosely with aluminum foil or plastic wrap in the in fridge to avoid condensation dripping on the fudge.
Cut the foil with a sharp knife. Clean between each cut to avoid a mess.