Ingredients

The following ingredients have 21 Servings
  • 3/4 cup natural creamy peanut butter (or crunchy if you want texture)
  • 1 1/3 cups Lily's dark chocolate chips
  • 1/4 cup chopped roasted peanuts

Instruction

  • Line a 9x5 loaf pan with parchment paper. I like to use on each side to keep the parchment in place.
  • Place chips in a microwave-safe bowl and microwave using 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). You can also use a double-boiler to melt your chocolate if desired.
  • Quickly add peanut butter to the melted chocolate and stir until completely combined.
  • Pour peanut butter chocolate mixture into the prepared loaf pan and spread evenly. Sprinkle chopped peanuts on top.
  • Place in the fridge to set for about 30-60 minutes or until firm to the touch.
  • Once chocolate has hardened, cut into small square pieces and serve.
  • Store fudge in a dark, cool place. It should last about 7-10 days in a cool kitchen or even longer (about 3 weeks or so) in the fridge or freezer. If you keep the fudge in the fridge or freezer, be sure to bring it out and let it rest for 5-10 minutes before eating because the chocolate gets really hard when chilled.