White Chocolate Peanut Butter Fudge (Printable Version)
# What You Need:
→ Base
01 -
2 cups (340 g) white chocolate chips
02 -
1 cup (250 g) creamy peanut butter
→ Sweetener
03 -
1 can (14 oz / 400 g) sweetened condensed milk
→ Flavor
04 -
1 tsp pure vanilla extract
→ Optional Topping
05 -
1/4 cup (35 g) chopped roasted peanuts (optional)
06 -
Pinch of flaky sea salt (optional)
# Steps to Follow:
01 -
Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
02 -
In a medium saucepan over low heat, combine the white chocolate chips, peanut butter, and sweetened condensed milk. Stir constantly until the chocolate is completely melted and the mixture is smooth (about 5 minutes).
03 -
Remove from heat and stir in the vanilla extract.
04 -
Pour the mixture evenly into the prepared pan. Use a spatula to smooth the top.
05 -
If desired, sprinkle chopped peanuts and a pinch of flaky sea salt over the top.
06 -
Refrigerate for at least 2 hours, or until fully set.
07 -
Once set, lift the fudge out of the pan using the parchment overhang. Cut into 24 squares with a sharp knife. Serve chilled or at room temperature.
# Additional Notes:
01 -
For a crunchier texture, use crunchy peanut butter or add more chopped nuts.
02 -
Swap white chocolate chips for milk or dark chocolate for a different flavor profile.
03 -
Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months.