January 7, 2013
This year, I made a batch of dark chocolate and white chocolate peanut butter layered fudge. Quite a mouthful – the name and the fudge itself.
Perhaps I’m not the best person to judge this stuff. Having grown up being deathly allergic to peanuts has created a bit of an aversion to them. I have outgrown the allergy and can eat peanuts now, but don’t particularly like them or their by-products. I think if you do like the peanut butter and chocolate combo, then you would like this fudge. I enjoyed the sweetness all the white chocolate gives to it, the slight saltiness of the peanut butter and how the dark chocolate cuts through both the salty and the sweet. I tried a few bites, and did enjoy it, so anyone who loves peanut butter should love it. And it’s a pretty fudge too – perfect to give as a gift!
Dark and White Chocolate Peanut Butter Layered Fudge
1 can (300 mL) sweetened condensed milk, divided
8 squares (1 oz /28g each) semi-sweet or dark chocolate, chopped
6 squares (1 oz /28g each) white chocolate, chopped
1/2 tsp baking soda, divided
1/2 tsp vanilla extract
1/4 cup peanut butter
1. In a small saucepan, heat half a can of sweetened condensed milk with semi-sweet or dark chocolate and 1/4 tsp (1 mL) baking soda. Stir frequently until chocolate is melted. Stir in vanilla extract.
2. In another small saucepan, heat the remaining sweetened condensed milk with white chocolate, 1/4 tsp (1 mL) baking soda and peanut butter, stirring until melted.
3. Pour dark chocolate mixture in parchment paper-lined 8″ (20 cm) square pan. Spread peanut butter mixture on top. Cool. Chill 4 hours or until firm.
4. Remove from pan and cut into 1″ (2.5 cm) squares.
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