Chocolate Topped Creamy Peanut Butter Fudge
Chocolate topped creamy peanut butter fudge made with nut butter, dark brown sugar, dark chocolate and flaky sea salt.
Servings: 32 servings
Ingredients
Peanut Butter Fudge
- 227 grams unsalted butter cubed
- 256 grams creamy peanut butter *no stir
- 2 teaspoons pure vanilla extract
- 420 grams powdered sugar
Chocolate Ganache Topping Option #1
- 170 grams 70% bittersweet dark chocolate chopped
- 120 grams heavy cream 33-35% fat
- 1 tablespoon corn syrup or glucose
Melted Chocolate Topping Option #2
- 220 grams 70% bittersweet dark chocolate
Extra Toppings
- flaky sea salty to sprinkle
- 113 grams toasted pecans
Instructions
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.420 grams 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.227 grams unsalted butter, 256 grams creamy peanut butter
- Remove the saucepan from the heat and stir in the vanilla.2 teaspoons 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)170 grams 70% bittersweet dark chocolate, 120 grams heavy cream, 1 tablespoon 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.220 grams 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, 113 grams 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.
Video
Notes
Ingredients Used:
- Butter: President Unsalted European Butter 82% butterfat
- Peanut Butter: JIF creamy NO STIR peanut butter
- Chocolate: Lindt 70% dark chocolate baking bar
- Room Temp: Peanut butter fudge is best served at room temperature for a melt in your mouth fudge experience.
- Melted chocolate topped fudge can be stored at room temperature. To stack, place a peach of wax paper between layers in an airtight container.
- Fridge: Place the pan in the fridge to quickly set the fudge.
- Chocolate ganache topping will be softer at room temperature and not as easily stacked in a container. Store the ganache topped fudge in the fridge, and let warm slightly to room temp before serving.