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Peanut Butter and Dark Chocolate Fudge

Oxmoor House
Hands-on time 9 mins
Total time 2 hrs, 11 mins
Yield Serves 25 (serving size: 1 square)
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

Nutrition 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

How to Make It

  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.