| Total Time:
15 mins, plus cooling time | Active Time:
15 mins | Makes:25 squares
This fudge combines the saltiness of peanut butter with the complexity of chocolate for a simple sweet that’s a crowd-pleaser. What to buy:
We used 60 percent cacao bittersweet chocolate chips from Ghirardelli
. They have a deep chocolate flavor and make this fudge even easier, because no chopping is necessary. Game plan:
The fudge will last up to 10 days when stored covered in the refrigerator.
- 1 (14-ounce) can sweetened condensed milk
- 1 (11.5-ounce) package bittersweet chocolate chips
- 1 1/2 cups miniature marshmallows
- 1 cup smooth peanut butter
- 1 teaspoon vanilla extract
1. Coat an 8-by-8-inch baking dish with butter and set aside.
2. Combine milk, chocolate chips, and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until mixture is melted and smooth, about 5 minutes.
Remove from heat and mix in peanut butter and vanilla extract until thoroughly combined.
4. Turn into the prepared baking dish, spread out evenly, and let cool to room temperature, about 10 minutes
5. Cover and place in the refrigerator until firm, about 1 hour. Cut into 25 squares and serve.
Guest Blog: Kayla
- Approximately 3 cups white chocolate
- 1 cup sweetened condensed milk
- 1 tbs butter
- 1 1/2 cups marshmallow fluff
- 1 box (3.4 oz) Jell-O cheesecake pie filling mix
- 3 tbs Jell-O Strawberry Gelatin
Prep a 9x9 or a 9x13 inch dish with wax paper. This will help you remove the block of fudge and cut it nicely.
Mix the chocolate chips & butter with the sweetened condensed milk and melt over medium heat in a saucepan.
Once smooth, add in the cheesecake mix and stir until combined. It’ll look grainy at first, but keep stirring for a minute or two.
Add in the marshmallow fluff and stir until mixture is smooth and creamy.
Pour 2/3 of the mixture into your pan.
Add 1-3 tbs of the strawberry gelatin mix into the remaining mixture. Stir until even in color.
Pour the remaining mixture into the pan, use a toothpick to swirl the two together.
Refrigerate until set, remove from pan and cut! That’s it!!
* Recipe and Photos by Say Not Sweet Anne (Special Thanks to Kayla!)