Peanut Butter Cup Fudge
Peanut Butter Cup Fudge
This rich, creamy no bake treat combines the classic pairing of chocolate and peanut butter. Layers of velvety chocolate and smooth peanut butter fudge create a stunning cross-section in every bite. Topped with a generous sprinkling of chopped mini peanut butter cups for a decadent finish. Perfect as a snack, dessert, or a sweet treat to share, if you can bear to!
Makes 36 pieces
Ingredients
Chocolate Fudge
12oz (340g) Plant Based Semi Sweet Chocolate Chips
1/2 can (162g) + 1 1/2 Tbsp (30g) Plant Based Sweetened Condensed Milk
1 tsp (5ml) Vanila
Peanut Butter Fudge
10oz (283g) Plant Based Peanut Butter Chips (I used Reese’s)
1/2 can (-1 1/2 Tbsp) (130g) Plant Based Sweetened Condensed Milk
Topping
7-8 mini Plant Based Peanut Butter Cups, roughly chopped.
Equipment
2 Small sauce pans
6x6 or 8x8 Pan (smaller pan will yield taller fudge pieces)
Parchment paper or aluminum Foil
Notes
1. Most plant-based sweetened condensed milk comes in smaller (11.25-oz) cans than dairy brands. This recipe calls for dividing the can in half for each layer, so using a kitchen scale will give you the most accurate measurements.
The chocolate fudge layer requires slightly more condensed milk, so add 1½ tablespoons from the remaining half.
2.Both Justin’s & Reese’s make a plant based mini PB cups.
3.When lining the pan with parchment or foil, leave two opposite sides long enough to overhang the pan. This will make it easier to lift the fudge out.
Directions
1.Heat ½ can + 1 1/2 Tbsp sweetened condensed milk in a shallow pan over medium low heat. Add the semi-sweet chocolate chips and stir occasionally until the chocolate is melted and the mixture is smooth.
2. Remove from heat and stir in the vanilla extract. Mix well, then pour 1/2 of the mixture into a lined pan. Smooth the top and keep the remaining chocolate on very low heat while you prepare the peanut butter fudge.
3.Heat the remaining sweetened condensed milk in a pot on medium low heat and add in the peanut butter chips. Stir occasionally until the chips have completely melted and the mixture is smooth. Pour over the chocolate layer and smooth out.
4.Stir the the remaining chocolate fudge before pouring over the peanut butter layer and smooth out. Allow the fuse to cool for 5-10 minutes before gently pressing the chopped mini peanut butter cups into the top layer. Place the entire pan into the refrigerator for 4 hours or overnight to fully set.
5.Remove the fudge from the pan and remove the parchment paper. Slice into six long slices and then each slice into six pieces. Store in an air tight container at room temperature for up to 7 days or 14 days in the refrigerator.
