Let’s face it. Fudge can be tricky. If it’s a humid day it can go south. If you boil it too long or not long enough you’re in trouble. So this super easy fudge using Eagle Brand condensed milk is a breath of fresh air.Chocolate-Peanut Butter Fudge | The Girl Who Ate Everything

There’s no boiling…in fact all of it is done in the microwave. I seriously had it done in under ten minutes.

You can add peanuts to the peanut butter layer or leave it plain. I actually made two batches, one with and one without. It’s personal preference if you like a little nut or not. Enjoy!


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Chocolate-Peanut Butter Fudge

Ingredients

  • 1 14 oz. can Eagle Brand® Sweetened Condensed Milk divided
  • 1 cup white baking chips
  • 1/3 cup Jif® Creamy Peanut Butter
  • 1 teaspoon vanilla extract divided
  • 1/4 teaspoon almond extract
  • optional 1/3 cup chopped salted peanuts
  • 1 cup semi-sweet chocolate chips
  • 1/8 teaspoon salt

Instructions

  1. Line an 8-inch baking pan with foil with the foil extending up over edges of pan.
  2. Microwave 1/2 cup sweetened condensed milk, peanut butter and white baking chips in medium microwave-safe bowl on HIGH 1 minute or until melted and smooth when stirred. Stir in 1/2 teaspoon vanilla and almond extract until blended. Stir in peanuts if desired.
  3. Microwave remaining sweetened condensed milk, chocolate chips and salt in medium microwave-safe bowl on high 1 minute or until melted and smooth when stirred. Stir in remaining 1/2 teaspoon vanilla until blended.
  4. Spoon the peanut butter mixture into the pan, smoothing out into an even layer. Spoon the chocolate mixture on top of the peanut butter layer, smoothing with a spatula. Pat evenly to flatten top surface.
  5. Chill fudge for at least one hour and cut into squares to serve.

Recipe Notes

Source: Eagle Brand