From Haley’s kitchen
Sea Salt Chocolate - Peanut Butter Fudge
Melting the peanut butter and chocolate in separate pans at the same time is the smart move here, since you'll spoon them in while they're still warm and pliable. The key to avoiding a grainy or scorched mess is keeping the heat low and stirring often, watching that the mixture stays creamy and smooth rather than catching on the sides of the pan.
Sea Salt Chocolate - Peanut Butter Fudge
Yield: 30 piecesPrep: 1mCook: 5mTotal: 6m
Gather
Ingredients
- Melted butter for greasing
- 1 14-ounce can sweetened condensed milk (eagle brand)
- 2 cups peanut butter chips
- 2 cups semi-sweet chocolate chips
- sea salt for topping and filling
Let’s cook
Steps
- Line an 8-inch square pan with foil. Press the foil into the pan, folding any access over the edges. Brush the foil with melted butter, to prevent sticking.
- In the first sauce pan, combine 1/2 the can of condensed milk and the 2 cups of peanut butter chips with a pinch of sea salt. In the second sauce pan, combine the rest of the condensed milk and the 2 cups of chocolate chips, with a pinch of salt. Heat both sauce pans over medium-low heat at the same time. Stirring occasionally. Watch closely to make sure it doesn't burn. Heat until smooth and creamy.
- Once the two pans of melted chips are smooth, remove from heat. Alternate spooning in the chocolate and peanut butter into the buttered dish. Spoonful of chocolate, then a spoonful of peanut butter. Filling in the gaps to create a cheetah like pattern.
- Grab a sheet of parchment paper and brush it with the melted butter. Press it straight on top of the mixtures to evenly spread and flatten the fudge.
- Sprinkle the top with flakey or regular sea salt. Refrigerate for at least an hour to harden.
- Tie a few pieces together with festive twine, or box up as a sweet holiday gift! <3
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