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
How to Make It
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.
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.
I've made fudge many times over the years so I felt pretty confident starting this recipe. The flavor was a little too sweet for me but most fudge is on the sweet side so not a problem. However, this recipe never firmed up. I refrigerated it for 2 days and no change. Will not make again. It got two stars because the flavor was okay.
Chocolate and peanut butter=yummy. However this recipe was just way to food policed for me. I had to make too many adjustments to get the end result I was looking for, which is usually par for the course for recipes from "Cooking Light". I increased the chocolate layer by 25% and used milk chocolate chips because that's my preference when it comes to chocolate. Also I used regular condensed milk instead of fat free. This is fudge for goodness sake, it's an occasional indulgence so indulge and don't worry about it. Instead of getting 25 chincey teasers I cut the batch into 16 squares.
So disappointed. Tasted good, but after reading reviews about not firming up, I left it in the fridge overnight before attempting to cut, The pb layer was fine, it was the dark fudge part that was a gooey mess, I chopped peanuts and put between layers and pressed down hoping the layers would stick together, they didn't. I also added chopped peanuts and chopped heath bar (thanks linnell). Don't know if I'll try it again.
These were quick and easy to make. I didn't want to buy instant coffee so just ground up some regular beans... I would add more coffee next time, maybe decaf. Also, be sure to gently press the chopped peanuts into the top layer before you put the baking dish in the fridge. This is a VERY sweet treat, but when cut into small sized pieces, is perfect to take to a shower or party, or to have at home for "something sweet" after dinner.
I made this recipe as a part of homemade gifts for the holidays this year and I loved the results! I did however for ease of getting "individual servings" pour the batter evenly into 10 muffin tins coated with cooking spray and let chill / firm in the fridge for the 2 hours. I purchased "nut topping" at the store and sprinkled on top in lieu of chopping peanuts myself. After the chill time, I ran a butter knife around the edges and each treat popped out perfectly - I then placed in holiday cupcake papers and refrigerated until I was ready to hand out. Each little treat was perfectly adorable and everyone raved about the taste! The dark chocolate layer is extremely decadant but the peanut butter balances it out. Super simple to make and tasty - I would definitely make again and again! Enjoy!