Peanut Butter and Dark Chocolate Fudge

Peanut Butter and Dark Chocolate Fudge Recipe
Oxmoor House
Make the combination of peanut butter and chocolate even better by stirring in instant coffee granules and topping the fudge with chopped peanuts. 

Yield:

Serves 25 (serving size: 1 square)

Recipe from

Recipe Time

Hands-on: 9 Minutes
Total: 2 Hours, 11 Minutes

Nutritional Information

Calories 123
Fat 4.7 g
Satfat 3.1 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 3.5 g
Carbohydrate 17 g
Fiber 0.6 g
Cholesterol 2 mg
Iron 0.3 mg
Sodium 47 mg
Calcium 43 mg

Ingredients

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

Preparation

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. 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.

Note:

Maureen Callahan,

November 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note