Ingredients
Equipment
Method
- Grease an 8-inch square baking pan, or line it with parchment paper on the bottom and two sides for easy removal later.
- In a large bowl, beat the powdered sugar, brown sugar, butter, vanilla, and peanut butter together until the mixture is fully combined and slightly crumbly.
- Press the peanut butter mixture evenly into the prepared pan.
- Refrigerate the base while you prepare the chocolate glaze.
- Melt the chocolate, butter, and corn syrup together in the microwave or a double boiler. Mix until smooth.
- Add the cream to the melted chocolate mixture and mix with a whisk or spatula until the glaze is completely smooth and shiny.
- Pour the chocolate glaze over the peanut butter layer and spread it evenly using an offset spatula or spoon.
- Refrigerate the fudge until it is firm, which may take 30 minutes to a couple of hours.
- Run a smooth-bladed knife along the pan sides to loosen the fudge. Lift the entire block out using the parchment paper overhang.
- Place the fudge on a flat surface and cut it into 1-inch squares, triangles, or rectangles using a sharp knife.
Nutrition
Notes
Read the recipe first and gather your ingredients at the correct temperature and have your workspace ready before starting.
If you use natural nut butters without added sugar, the peanut butter layer might be slightly more fluid than if you use traditional brands. The mixture should still be thick enough to pat down by hand.
You can use almond butter or cashew butter instead of peanut butter for a variation. You can also mix milk chocolate with the semisweet chocolate in the glaze.
Store the leftovers in the refrigerator in an airtight container for several weeks.