Peanut Butter Chocolate 3 Ingredient Fudge Recipe By Tasty

Steps:

• In a medium bowl, combine chocolate chips and condensed milk.
• Microwave for 1 minute and mix together until smooth.
• Lay a piece of parchment paper over a 9x9-inch (23x23-cm) baking dish.
• Transfer chocolate mix to baking dish, spread evenly.
• Refrigerate for 10 minutes.
• Spread peanut butter evenly over the top of the cooled fudge.
• Refrigerate for 2 additional hours.
• Carefully cut into squares
• Enjoy!

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted add in chopped walnuts and stir until combined.
• Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized piece.
• Enjoy!

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted, add in chopped cookies and stir until combined.
• Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized pieces.
• Enjoy!

Steps:

• Add coconut butter and maple syrup to a saucepan over medium heat.
• Cook for 2-3 minutes while stirring constantly. The mixture should start out smooth then thicken into a dense paste.
• Add peanut butter and vanilla extract to the saucepan and stir to incorporate. Continue to cook for an additional 2-4 minutes until the mixture achieves a smooth and pourable texture.
• Remove the peanut butter mixture from the heat and allow it to cool slightly.
• While the mixture cools, break up the baking bar of chocolate into a microwave-safe bowl and microwave it for 1 minute (stirring every 15 seconds) or until it is completely melted and smooth.
• Prepare a 9x9-inch (23x23 cm) baking tray by spraying it with nonstick cooking spray and layering it with a piece of parchment paper.
• Pour half of the peanut butter mixture into the baking tray and spread it out evenly.
• Add the melted chocolate to the remaining peanut butter mixture and mix thoroughly.
• Once incorporated, layer the chocolate mixture into the baking tray, over top of the peanut butter layer, and spread it evenly.
• Give the tray a few shakes and taps to remove any possible air bubbles and place the tray in the freezer for 1.5-2 hours to set.
• Turnover the baking tray to remove the fudge. Cut into small rectangular pieces before serving.
• NOTE: Fudge should be stored in the refrigerator until ready to serve.
• Enjoy!