Two Layer Fudge – a delicious recipe with peanut butter, butter, cocoa powder, vanilla, sugar, marshmallow creme. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line rectangular pan 13X92 inches, with aluminum foil.
2
In medium mixing bowl place 1 cup peanut butter chips; set aside.
3
In a second medium mixing bowl blend melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips.
4
In a heavy 4 quart saucepan combine sugar, marshmallow creme, evaporated milk and butter. Cook stirring constantly over medium heat until mixture comes to a rolling boil; boil and stir for five minutes.
5
Remove from heat. Immediately add half of hot mixture to the bowel with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
6
Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer.
7
Cool until set. Remove foil and cut into squares.
1864
kcal
Calories
87
g
Fat
260
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups peanut butter chips, divided (12 once package), 1/4 cup butter, melted, 1/2 cup cocoa powder, 1 teaspoon vanilla extract, and more.
Yes, Two Layer Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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