You may remember that not long ago I shared a simple Crock-Pot Chocolate Fudge recipe. If you looked at one of the photos you might have noticed that I had two different types of fudge in one pan. I made two small batches that day. One was the Chocolate Fudge. The other was the Peanut Butter Fudge recipe that I’m sharing here today. Here’s how I made it.
The recipe can easily be doubled, there are no extra steps needed except for doubling everything.
- 1 cup semi-sweet chocolate chips
- 1/2 cup Reese’s peanut butter chips
- 7 oz sweetened condensed milk
- 1/2 tablespoon salted butter
Spray the Crock-Pot with non-stick cooking spray.
Place all ingredients in the Crock-Pot and stir.
Cook on high for 1 hour, stirring at about 20 and 40 minutes.
You’ll know the mixture is ready when it’s a thick liquid and there’s no whole chocolate chips left.
Place parchment paper in your baking pan. I used half of a disposable 12×8 foil pan.
Pour the mixture into the pan and refrigerate for at least 2-4 hours.
Remove the pan from the fridge and cut into bite sized pieces.
Serve with your favorite beverage (I recommend really cold milk or coffee) and enjoy.