Peanut Butter Chocolate Fudge

Peanut butter chocolate fudge . . . 

Every Christmas, my mom makes a big batch of chocolate fudge. It’s a traditional treat, and this spin on the classic recipe is just as easy as it is sweet. Cue Reese’s peanut butter chips–they’re the star of the show.

No matter the holiday or season, it’s one of my favorite favor combinations. I especially like the addition of chunky peanut butter swirled on top. The extra layer of texture and flavor never fails to please.

Peanut Butter Chocolate Fudge

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Ingredients

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• 1/2 c. semi-sweet chocolate chips
• 1/2 c. Reese’s peanut butter chips
• 2 tbs. chunky peanut butter
• 3 tbs. butter
• 1 (5 oz.) can of sweetened condensed milk
• 1 1/2 c. mini marshmallows
• 1 1/2 c. granulated white sugar
• 1 tsp. vanilla extract

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Instructions

1. Line a 8″ baking pan with foil and coat lightly with non-stick spray.
2. In a saucepan over medium heat, stir together the sugar, evaporated milk and butter. Bring the mixture to boil and stir constantly for 4 minutes. Once combined, remove from the heat.
3. Add the marshmallows, chocolate chips, peanut butter chips and vanilla extract. Stir again until all the ingredients are incorporated.
4. Pour the mixture into the greased baking sheet, and swirl the chunky peanut butter on top. Refrigerate for 2 hours. Once the mixture is set, cut the fudge into 2″ pieces.

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Notes

• If you have extra chocolate and peanut butter chips, add them as a topping for the fudge before refrigerating. It’s a great way to showcase the flavor combination.