Oxmoor House
Recipe from Cooking Light

Make the combination of peanut butter and chocolate even better by stirring in instant coffee granules and topping the fudge with chopped peanuts. 


  • 1 (14-ounce) can fat-free sweetened condensed milk, divided
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons unsweetened dark cocoa powder
  • 1/4 teaspoon instant coffee granules
  • 1 teaspoon vanilla extract, divided
  • 3/4 cup peanut butter chips
  • 1 tablespoon peanut butter
  • 1/4 cup salted, dry-roasted peanuts, coarsely chopped


Hands On: 9 Minutes
Total: 2 Hours, 11 Minutes

  1. 1. Line an 8-inch square baking dish with wax paper. Place 9 tablespoons milk in a microwave-safe bowl. Add chocolate chips, cocoa, and coffee. Microwave at HIGH for 1 minute or until melted. Stir in 1/2 teaspoon vanilla. Spread into prepared pan.
  2. 2. Combine the remaining milk, peanut butter chips, and peanut butter in a microwave-safe bowl. Microwave at HIGH for 1 minute or until melted. Stir in remaining 1/2 teaspoon vanilla. Spread evenly over chocolate layer, and sprinkle with peanuts. Cover and chill 2 hours. Cut into 25 squares.
Maureen Callahan,
November 2011

Nutritional Information

  • Calories: 123
  • Fat: 4.7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.5g
  • Carbohydrate: 17g
  • Fiber: 0.6g
  • Cholesterol: 2mg
  • Iron: 0.3mg
  • Sodium: 47mg
  • Calcium: 43mg