Proving there’s no such thing as too much of a good thing, this double decker peanut butter fudge brings together two favourite flavours in a creamy, sweet treat. If you can pick a favourite, each layer is great on its own as well.
2 cans of sweetened condensed milk (each 1¼ cup/300 mL)
1 cup (250 mL) peanut butter, preferably smooth
½ tsp (2 mL) salt
2 tsp (10 mL) vanilla
10 oz (300 g) milk chocolate chips
10 oz (300 g) peanut butter chips
3 tbsp (45 mL) peanuts, coarsely chopped
Line an 8x8-inch (2-L) square baking pan with aluminum foil so the edges overhang the sides. In a medium saucepan, over medium heat, combine 1 can of condensed milk, ½ cup (125 mL) peanut butter and ¼ tsp (1 mL) salt, stirring continuously just until bubbly. Remove from heat and immediately stir in chocolate chips and 1 tsp (5 mL) vanilla. Scrape into prepared pan and spread evenly. Refrigerate while making peanut butter layer.
In a clean medium saucepan, over medium heat, combine the remaining can of condensed milk, ½ cup (125 mL) peanut butter and ¼ tsp (1 mL) salt, stirring continuously just until bubbly. Remove from heat and immediately stir in peanut butter chips and remaining 1 tsp (5 mL) vanilla. Scrape onto chocolate layer, spreading to cover. Sprinkle with peanuts, pressing gently into fudge.
Refrigerate for 3 hours, or until firm. Lift the fudge out of the pan and cut into small squares.
Per piece: 210 calories, 11 g fat (4.5 g saturated fat, 0.2 g trans fat), 10 mg cholesterol, 6 g protein, 22 g carbohydrate, 1 g fibre, 20 g sugars, 120 mg sodium.