Ingredients
Equipment
Method
- Prepare an 8-inch square baking pan by buttering it or using baking spray. Line the bottom and two sides with a strip of parchment paper for easy removal later.
- In a large bowl, beat the powdered sugar, brown sugar, butter, vanilla, and peanut butter together until the mixture is completely combined and slightly crumbly.
- Pat the peanut butter mixture evenly into the prepared pan.
- Refrigerate the peanut butter base while you prepare the chocolate glaze.
- Melt the chocolate, butter, and corn syrup together in the microwave or a double boiler. Mix until smooth.
- Add the cream to the melted chocolate mixture and mix with a whisk or spatula until the glaze is completely smooth and shiny.
- Pour the chocolate glaze over the peanut butter layer and spread it to cover the top evenly using a spatula or spoon.
- Refrigerate the fudge until it is firm, which may take 30 minutes to a couple of hours.
- Slide a smooth-bladed knife along the pan sides to release any stuck chocolate. Lift the entire block of fudge out of the pan using the parchment paper handles.
- Transfer the fudge to a flat surface and cut it into 1-inch squares, triangles, or rectangles using a sharp knife.
Notes
If you use natural nut butters without added sugar, the base layer may be more fluid than if you use traditional brands. The mixture should still be thick enough to pat down by hand. You can use almond butter or cashew butter instead of peanut butter for a variation. Store the finished squares in the refrigerator in an airtight container for several weeks.