Name: No Bake Triple Layer Peanut Butter and Chocolate Fudge
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup dark chocolate (chopped); 2 tbsp butter; 1 cup peanut butter (creamy); 3 cups rice krispies; 1/2 cup butter; 2 cups sugar; 1 cup brown sugar; 12 oz evaporated milk; 1/2 tsp salt; 1 cup marshmallow fluff; 2 cups peanut butter (creamy); 1 tsp vanilla extract; 2 cups chocolate chips (semi sweet); 1 cup sweetened condensed milk; a pinch salt; 1 tsp vanilla extract

Recipe Print Comments

This layered peanut butter fudge recipe starts off with a crispy crunchy base that is topped with a layer of perfectly sweet peanut butter fudge then finished off with a layer of creamy chocolate fudge. This flavors blend together perfectly like only peanut butter and chocolate can and the rice krispies in the base provide the perfect texture to contrast and support the creamy fudge.

Crispy chocolate and peanut butter bars.

No Bake Triple Layer Peanut Butter and Chocolate Fudge

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: servings

Calories: 427kcal

Author: Ben Rayl

Ingredients

for the crispy layer:

1 cup dark chocolate - chopped
2 tablespoon butter
1 cup peanut butter - creamy
3 cups rice krispies

for the peanut butter layer:

½ cup butter
2 cups sugar
1 cup brown sugar
12 oz evaporated milk
½ teaspoon salt
1 cup marshmallow fluff
2 cups peanut butter - creamy
1 teaspoon vanilla extract

for the chocolate layer:

2 cups chocolate chips - semi sweet
1 cup sweetened condensed milk
a pinch salt
1 teaspoon vanilla extract

Instructions

for the crispy layer:

Spray a 9x11" baking pan and line the bottom with parchment paper - spray the paper.
In a heatproof bowl over boiling water, melt the chocolate and butter together, until smooth. Remove from heat and stir in the peanut butter and rice krispies.
Spread the mixture evenly in the bottom of the pan and chill in the fridge for about 15 minutes.

for the peanut butter layer:

Melt the butter in a large sauce pan over low heat. Add the sugars, evaporated milk and salt; increase the heat and bring to a boil. Boil for about 6 - 7 minutes, stirring constantly - until the mixture begins to pull away from the sides of the pan and form a very soft ball.
Remove from heat and stir in the marshmallow fluff. Stir until melted, then stir in the peanut butter and vanilla.
Spread this mixture evenly over the chilled chocolate bottom and put in the fridge to chill while you make the top layer.

for the chocolate layer:

Use the heatproof bowl again over boiling water, and melt the chocolate together with the condensed milk, stirring until smooth and combined. Remove from heat and stir in the salt and vanilla.
Pour this layer over the peanut butter, then let chill uncovered in the refrigerator for at least two hours before cutting into squares. (if you have the time, chill it overnight covered loosely with foil)