Double Decker Chocolate and Peanut Butter Fudge

by brittany on October 6, 2012

Fudge sounds so frumpy.  It’ll never be considered high-class food with such an unattractive name.  You won’t serve it at your next cocktail party (unless you’re my kind of people), but you’ll bring it to a family pot luck.  If I called these “salted chocolate peanut layers,” would it help?  Don’t get me wrong–I like the name and I like the grounding it gives.  Without this handicap, fudge would be the popular dessert that’s invited to every party, and then it wouldn’t be such a treat.

Double Decker Chocolate and Peanut Butter Fudge does that thing you want so much:  it produces a whole pan of stuff that tastes like peanut butter cups.  Nothing more; nothing less.  That should be enough.

Note:  This recipe will leave you with half a can of sweetened condensed milk.  What to do?  Stir it in your coffee or tea, sweeten your hot cereal, make Thai iced tea, etc.

Double Decker Chocolate and Peanut Butter Fudge  (a combination of recipes slightly adapted from Joy the Baker and epicurious)


For peanut butter layer:

  • 1/2 cup peanut butter
  • 1/2 cup unsalted butter
  • 1/8 teaspoon salt
  • 2 cups minus 2 Tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

For chocolate layer:

  • 1/2 pound chocolate (milk or dark–whichever you prefer)
  • 2 Tablespoons butter
  • 1/2 of a 14 oz. can of sweetened condensed milk (yes, that’s 7 oz.)
  • 3/8 teaspoon salt


Line a 9″ x 9″ baking dish with parchment paper.

For the peanut butter layer, microwave the peanut butter, butter, and salt in a glass mixing bowl for two minutes.  Stir well, and microwave for one more minute.  Stir in the powdered sugar and vanilla until smooth.  Pour the fudge into the prepared baking dish, and use a spatula to flatten it into an even layer.  Refrigerate until firm, at least one hour.

For the chocolate layer, heat all of the ingredients in a double boiler, stirring occasionally, until melted and smooth.  Pour over the chilled peanut butter layer, quickly spreading it evenly over the top.  Refrigerate until firm, at least one hour.

Remove the fudge from the baking dish by lifting out the parchment.  With a large knife, cut the fudge into 3/4″ squares.  Store in the fridge.

{ 1 comment… read it below or add one } December 22, 2014 at 10:08 AM



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