Chocolate Topped Creamy Peanut Butter Fudge
Serves 32
10 mins prep
5 mins cook
60 mins Chilling Time
75 mins total
Chocolate topped creamy peanut butter fudge made with nut butter, dark brown sugar, dark chocolate and flaky sea salt.
Peanut Butter Fudge
Chocolate Ganache Topping Option #1
Melted Chocolate Topping Option #2
Extra Toppings
flaky sea saltyto sprinkle
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Peanut Butter Fudge
Line an 8 or 9-inch square baking pan with parchment paper.
Sift the powdered sugar into a large mixing bowl. Set next to the stovetop.
oz powdered sugar
Place the unsalted butter and peanut butter in a medium saucepan on medium low heat. Stir until both are melted and well mixed together.
oz unsalted butter
oz creamy peanut butter
Remove the saucepan from the heat and stir in the vanilla.
tsp pure vanilla extract
Pour the warm peanut butter liquid into the powdered sugar and fold together with a silicone spatula until all the sugar mixed in. It should look like a peanut butter cookies dough.
Spoon the fudge dough into the prepared pan and level with an offset spatula. For a super smooth surface, place a sheet of parchment paper over the fudge and gently slide over it with your fingers to smooth the top. It may be a little oily and that's ok.
Chocolate Ganache - Option #1
Place the chopped chocolate in a heat safe bowl. Heat the cream and glucose in a small saucepan on medium heat until steaming. (Do not boil)
oz 70% bittersweet dark chocolate
oz heavy cream
tbsp corn syrup or glucose
Immediately pour the hot cream mixture over the chopped chocolate. Let it sit for 1-2 minutes, then stir with a fork or whisk until smooth and glossy.
If there are still small chunks of chocolate left in the ganache, heat slightly and stir again. You can do this for 10 seconds in the microwave, but careful not to overheat it.
Melted Chocolate - Option #2
Place the chopped chocolate in a heat proof bowl. Melt the chocolate in the microwave in 30 second intervals three times, stirring in between each, for a total of 90 seconds until smooth. Be careful not to overcook and burn the chocolate.
oz 70% bittersweet dark chocolate
Layer with Chocolate & Toppings
Pour the chocolate ganache or melted chocolate over the peanut butter fudge and level with an offset spatula.
Sprinkle the chocolate with the chopped toasted pecans. Wait about 8-10 minutes for the chocolate cool before sprinkling with flaky sea salt, so it doesn't melt into the chocolate.
flaky sea salty
oz toasted pecans
Cool & Set
Cover the pan with aluminum foil and place in the fridge for 1-2 hours to firm. Then, cut into slices with a large knife.