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  • 3 cups (1-1/2 pkgs., 12 oz. each) SPECIAL DARK Chocolate Chips or Semi-Sweet Chocolate Chips
  • 1 can (14 oz.) 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-oz. pkg.) Peanut Butter Chips, divided
  • 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 in 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.
  • About 2-3/4 pounds.

Categories: Candy  Fudge 
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