This festive chocolate
fudge is laced with peanut butter chips and topped with a layer
of "peanut butter chip ganache".
Festive
Peanut Butter Chocolate Fudge
- 3 cups (1 1/2 packages,
12-ounce each) HERSHEY'S Semi-Sweet Chocolate Chips
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract
1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips - divided
use
1/2 cup whipping cream
- Line 8- or 9-inch square
pan with wax paper.
- Melt chocolate chips with
sweetened condensed milk and salt in heavy saucepan over low
heat, stirring constantly. Remove from heat; immediately stir
in nuts, if desired, vanilla and 2/3 cup peanut butter chips.
Spread evenly into prepared pan.
- Melt remaining 1 cup peanut
butter chips with whipping cream over low heat, stirring until
thick and smooth. Spread over top of chocolate.
- Refrigerate 2 hours or
until firm. Turn fudge onto cutting board; peel off paper and
cut into squares. Store covered in refrigerator.
Makes about 2 3/4 pounds.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
