Easy Peanut Butter Swirl Chocolate Fudge

• Vegetarian
• Gluten free

• Condiments

  • 1/4 cup Peanut butter chips

• Baking & Spices

  • 1 tsp 1 dash vanilla extract
  • 1 cup Milk chocolate chips
  • 1 pinch Salt
  • 1 cup Semi-sweet chocolate chips

• Dairy

  • 2 1/3 tbsp Butter, unsalted
  • 1 (14 ounce can Condensed milk, sweetened

Found on javacupcake.com

Description

Ingredients

• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips
• ¼ cup peanut butter chips
• 1 (14 ounce) can Sweetened Condensed Milk, divided
• 2 Tbsp + 1 tsp unsalted butter, softened
• pinch of salt
• 1 tsp + 1 dash vanilla extract

Directions

• Line an 8x8 inch metal pan with wax paper.
• In a medium, heavy sauce pan stir together the chocolate chips, 2 Tbsp butter, 1 cup Sweetened Condensed Milk and salt until all the chocolate chips have melted. Stir in 1 tsp vanilla extract. Remove from the heat.
• In a small, heavy sauce pan stir together the peanut butter chips, remaining Sweetened Condensed Milk and 1 tsp butter until all the peanut butter chips have melted. Stir in the dash of vanilla extract.
• Pour the chocolate mixture into the prepared pan. Using an offset spatula, smooth out the top until level. Drop the pan from 1in high 2-3 times on the counter to get all the air bubbles out.
• Dollop the peanut butter mixture evenly across the chocolate. Using a butter knife, swirl the peanut butter into the chocolate.
• Allow to set in the refrigerator for 3 hours.
• Carefully pull the wax paper up and remove the fudge from the pan. Cut into squares.
• Store in an air-tight container in the refrigerator.