The flavor of this fudge is excellent, but my texture didn't turn out quite so well. It was a gooey delicious mess after being refrigerated, but it was a stable delicious treat when stored in the freezer.
Peanut Butter and Dark Chocolate Fudge
14-oz. fat-free sweetened condensed milk, divided
3/4 cup semisweet chocolate chips
2 Tbsp. unsweetened dark cocoa powder
1/4 tsp. coffee granules
1 tsp. vanilla extract, divided
3/4 cup peanut butter chips
1 Tbsp. peanut butter
1/4 cup salted, dry-roasted peanuts, coarsely chopped
Line an 8-inch baking dish with wax paper. Place 9 Tbsp. milk in a microwave-safe bowl. Add chocolate chips, cocoa and coffee. Microwave for 1 minute on high or until melted. Stir in 1/2 tsp. vanilla. Spread evenly into prepared pan.
Combine the remaining milk, peanut butter chips and peanut butter in a microwave-safe bowl. Microwave for 1 minute on high or until melted. Stir in remaining 1/2 tsp. vanilla. Spread evenly over the chocolate layer.
Sprinkle with peanuts. Cover, and chill at least 2 hours. Cut into 25 squares.
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