Ingredients for Stephen's Chocolate Peanut Butter Marble Fudge
- Milk Chocolate Chips
- 8 ounces (227g) peanut butter chips
- 1 (14 ounce) can (397g) sweetened condensed milk
- Vanilla Extract
- 1/2 cup (113g) creamy peanut butter (for swirling)
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How to Make Stephen's Chocolate Peanut Butter Marble Fudge
- Lightly grease an 8x8 inch baking pan with cooking spray or line it with parchment paper, leaving an overhang on the sides to lift the fudge out later.
- In a medium saucepan over medium heat, combine 12 ounces (340g) of semi-sweet chocolate chips, 8 ounces (227g) of peanut butter chips, and one 14-ounce (397g) can of sweetened condensed milk.
- Stir frequently until the chips are completely melted and the mixture is smooth and creamy. Reduce heat if it becomes too hot and begins to scorch.
- Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract.
- Pour the chocolate mixture into the prepared pan and spread evenly.
- While the fudge is still warm, drop spoonfuls (about 1/4 cup each) of creamy peanut butter over the top. Use a knife or toothpick to swirl the peanut butter into the chocolate, creating a marble effect. Don't over-mix!
- Refrigerate for at least 3 hours, or until the fudge is completely firm. For best results, chill overnight.
- Once firm, lift the fudge from the pan using the parchment paper overhang (if used). Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
40g
Fat
9g
Carbs
3g
