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1
Line an 8 x 8 x 2 inch pan with waxed paper.
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2
Make sure there is a bit of overlap so you can release the fudge from the pan later.
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3
Peanut Butter Fudge Layer:.
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4
Place butter and peanut butter in a 1 quart microwave safe bowl.
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5
Microwave for 2 minutes on high.
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6
Stir and microwave on high for 2 more minutes.
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7
Add pure vanilla extract and confectioners sugar to peanut butter mixture and mix well with a wooden spoon.
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8
Press into the bottom of the lined pan.
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9
Place a second piece of waxed paper on the surface of the fudge and set aside.
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10
Chocolate Fudge Layer:.
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11
Sift confectioners sugar, cocoa and salt into a 1 quart microwave safe bowl.
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12
(I use the same bowl with the peanut butter remnants wiped out).
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13
Mix in milk and pure vanilla extract.
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14
Place butter on top of the mixture.
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15
Microwave on high for 3 minutes.
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16
Beat with a wooden spoon until smooth.
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17
Remove the waxed paper from the Peanut Butter Fudge layer and discard.
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18
Pour Chocolate Fudge over the Peanut Butter Fudge layer.
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19
Chill uncovered until firm (about 1 hour).
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20
Remove the fudge from the pan by pulling up on the waxed paper.
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21
Place on a flat surface and cut into 36 pieces.
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22
Store in refrigerator in an airtight container.
