Small Batch Peanut Butter Cup Fudge
An easy recipe for creamy chocolate fudge swirled with peanut butter and topped with peanut butter cups. This small batch recipe is made in a loaf pan, yielding about 12 pieces of fudge.
Servings 12 generous pieces
- 2 cups semisweet or milk chocolate chips or a combination of both
- scant ¾ cup sweetened condensed milk
- ¼ cup creamy peanut butter heated just enough to make it pour-able
- 1 cup heaping chopped peanut butter cups
Line a 9x5 loaf pan with foil, leaving overhang on two sides. Grease the foil. Set aside.
Place chocolate chips and sweetened condensed milk in a small saucepan set over medium heat. Heat, stirring frequently, until melted and smooth. Pour the mixture into the prepared loaf pan. Drizzle the peanut butter over the top and use a skewer or sharp knife to swirl the peanut butter into the chocolate. Allow to cool slightly, then sprinkle the peanut butter cups on top. Transfer to the refrigerator to chill completely.
Calories: 303kcal | Carbohydrates: 34g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 129mg | Potassium: 115mg | Fiber: 1g | Sugar: 30g | Vitamin A: 80IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 0.8mg