Layered Fudge

Name: Layered Fudge
Total time: 30 min
Yield: 32 serving(s)
Ingredients: Nonstick cooking spray; 1 3/4 c. sugar; 1/3 c. whole milk; 4 tbsp. unsalted butter; 1 c. creamy nut butter; 1 1/2 tsp. pure vanilla extract; 1/4 tsp. kosher salt; 2/3 c. semisweet chocolate chips; 3/4 c. sugar; 3 tbsp. whole milk; 2 tbsp. unsalted butter; 1/2 c. creamy nut butter; 1/2 tsp. pure vanilla extract; 1/8 tsp. kosher salt; Flaky salt, for sprinkling

Can't decide between chocolate and peanut butter? Have both.

By Joy ChoPublished: Nov 30, 2023

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mike garten

Yields:

32 serving(s)

Total Time:

30 mins

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A square of this rich two-toned fudge will satisfy even the biggest sweet tooth—it’s the perfect holiday gift for the dessert fiend in your life! The nut butter fudge is made and spread into the pan first, and then chocolate nut butter fudge is layered on top.

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Ingredients

For nut butter fudge

Nonstick cooking spray
1 3/4 cups
sugar
1/3 cup
whole milk
4 Tbsp.
unsalted butter
1 cup
creamy nut butter
1 1/2 tsp.
pure vanilla extract
1/4 tsp.
kosher salt

For chocolate nut butter fudge

2/3 cup
semisweet chocolate chips
3/4 cup
sugar
3 Tbsp.
whole milk
2 Tbsp.
unsalted butter
1/2 cup
creamy nut butter
1/2 tsp.
pure vanilla extract
1/8 tsp.
kosher salt
Flaky salt, for sprinkling

Directions

1. Step 1Lightly coat 8- by 8-inch baking pan with cooking spray and line with parchment paper, leaving overhang on 2 sides.
2. Step 2Make nut butter fudge: In medium saucepan, combine sugar, milk, and butter; cook on medium, stirring to melt butter and dissolve sugar. Bring to a boil and boil, stirring frequently, 3 minutes. Remove from heat and stir in nut butter, vanilla, and kosher salt until thoroughly combined. Spread mixture in prepared pan and, using small offset spatula, smooth into even layer. Set aside.
3. Step 3Make chocolate nut butter fudge: In medium bowl, microwave chocolate in 20-second. increments, stirring in between, until melted and smooth, about 1 minute total. In medium saucepan, combine sugar, milk, and butter; cook on medium, stirring to melt butter and dissolve sugar. Bring mixture to a boil and boil, stirring frequently, 11/2 minutes. Remove from heat and stir in melted chocolate, nut butter, vanilla and kosher salt until combined.
4. Step 4Working quickly, transfer mounds of chocolate fudge to top of nut butter fudge and, using small offset spatula, pat and spread into even, smooth layer (fudge will stiffen but will smooth out with some coaxing). Sprinkle top with flaky salt. Cover pan with plastic wrap and refrigerate until fudge is firm, at least 2 hours. Use overhang to lift out fudge and transfer to cutting board; cut into bars and package as desired. Store at room temp in airtight container
  for up to 1 week or in refrigerator for up to 2 weeks.