Peanut Butter Chocolate Fudge Recipe

Peanut Butter Chocolate Fudge Recipe

2 3/4 pounds


3 cupsCHIPITS Semi-Sweet Chocolate Chips (750 mL)
1 cansweetened condensed milk (not evaporated milk) (300 mL)
pinch salt (pinch)
1/2 cupchopped nuts (optional) (125 mL)
1 1/2 tspvanilla (7 mL)
1 3/4 cupsCHIPITS REESE Peanut Butter Chips, divided (300 g)
1/2 cupwhipping cream (35%) (125 mL)


    1. Line 8- or 9-inch (20 or 23 cm) square pan with wax paper.

    2. Melt semi-sweet chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat, stirring constantly. Remove from heat; immediately stir in nuts, if using, vanilla and 2/3 cup (150 mL) of the peanut butter chips. Spread evenly into prepared pan.

    3. Melt remaining 1 cup (250 mL) peanut butter chips with whipping cream over low heat, stirring until thick and smooth. Spread over top of chocolate.

    4. Refrigerate 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

    Makes 3 dozen pieces.
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