Three Layer/Three Flavor Easy Fudge

25m
Prep Time
10m
Cook Time
35m
Ready In

Recipe: #15423

November 01, 2014



"Recipe adapted from Black and White Toasted Coconut Fudge by Sarah Shilhavy. If your pressed for time place in the freezer instead of the fridge, the fudge sets more evenly and quickly if you chill it during the melting process and after each additional layer is added. YOU NEED TO TRY THIS FUDGE!"

Original is 25-30 servings

Nutritional

  • Serving Size: 1 (23.2 g)
  • Calories 52.5
  • Total Fat - 4.9 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 11.5 mg
  • Sodium - 53.9 mg
  • Total Carbohydrate - 1.7 g
  • Dietary Fiber - 0.1 g
  • Sugars - 1.2 g
  • Protein - 0.6 g
  • Calcium - 20.4 mg
  • Iron - 0 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Line a small glass baking pan with parchment paper.

Step 2

FOR THE BOTTOM LAYER: In a small saucepan add 1/3 of the can of sweetened condensed milk, the white chocolate chips, 1 tablespoon of of coconut oil and a dash of salt; melt the ingredients over low heat, stirring until smooth. Transfer the vanilla mixture into the bottom of the parchment lined pan and smooth out, place in fridge to cool.

Step 3

FOR THE MIDDLE LAYER: In the same saucepan add 1/3 of the can of sweetened condensed milk, the peanut butter chips and 1 tablespoon of coconut oil; melt and stir until smooth. Spread the peanut butter mixture over top of the cold set vanilla layer, return the pan to the fridge to set.

Step 4

FOR THE TOP LAYER: In the same saucepan add the remaining 1/3 of the can of sweetened condensed milk, chocolate chips, 1 tablespoon of coconut oil and a dash of salt; melt and stir until smooth. Spread the chocolate layer over top of the peanut butter and return the pan to the fridge to set. Chill for 1-2 hours.

Step 5

Cut into squares and serve.

Tips


No special items needed.

0 Reviews

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