Rating: 3.5 stars
19 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2

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

Maureen Callahan
Recipe by Cooking Light November 2011

Gallery

Credit: Oxmoor House

Recipe Summary test

hands-on:
9 mins
total:
2 hrs 11 mins
Yield:
Serves 25 (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

123 calories; fat 4.7g; saturated fat 3.1g; mono fat 0.7g; poly fat 0.1g; protein 3.5g; carbohydrates 17g; fiber 0.6g; cholesterol 2mg; iron 0.3mg; sodium 47mg; calcium 43mg.
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