Two-Toned Peanut Chocolate Fudge
Recipe: #33813
November 21, 2019
Categories: Comfort Food, Desserts, Snacks, Dairy, Nuts/Seeds, Peanut, Add it in the lunch box, Easy/Beginner Cooking, Quick Meals, Baby Shower, Birthday, Entertaining, Game/Sports Day, Ladies Luncheon, Picnic, Potluck, Weeknight Meals, Refrigerator, Stove Top, No Eggs, Vegetarian, Chocolate, Heavy Cream more
"From our weekday newspaper The West Australian. Times are estimated and does not include refrigeration times."
Original recipe yields 32 servings
Ingredients
Nutritional
- Serving Size: 1 (47.1 g)
- Calories 160.9
- Total Fat - 13.3 g
- Saturated Fat - 7.7 g
- Cholesterol - 28.8 mg
- Sodium - 139.6 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 1.4 g
- Sugars - 5 g
- Protein - 2.6 g
- Calcium - 44.9 mg
- Iron - 0.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Grease an 18cm x 28cm rectangular slice pa and line the base and two sides with baking paper, extending 3cm above edges.
Step 2
Combine condensed milk, chocolate and chocolate melts in a large heatproof bowl and sit bowl over a saucepan of simmering water and stir until melted and smooth and then remove from heat and quickly pour into prepared pan and smooth over top and refrigerate until firm.
Step 3
To make white chocolate peanut fudge, combine all ingredients in a medium saucepan and stir over medium to low heat until melted and combined and then pour over dark chocolate fudge in pan and spread evenly and then sprinkle with peanuts and then the salt and refrigerate for about 2 hours, or until firm.
Step 4
To serve, lift fudge out of pan onto a chopping board and cut into 32 squares.
Tips & Variations
No special items needed.
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