Chocolate Chip Peanut Butter Fudge (Gluten-Free)

Ingredients

• 1/2 cup (1 stick) butter, at room temperature
• 3/4 cup firmly packed light brown sugar
• 1 tsp vanilla extract
• 1 (14 oz) can sweetened condensed milk
• 2-1/2 cups (270g) all-purpose flour or Gluten-Free flour blend
• 1 (12 oz) bag (about 2 cups) mini chocolate chips
• 1/2 cup creamy peanut butter, or alternative nut butter if needed, at room temperature
• 1 to 2 tbsp powdered sugar, to taste
• 1 tsp pure vanilla extract or vanilla paste
• 2 to 3 tsp heavy cream or milk, as needed
• 12 oz semisweet chocolate chips

Instructions

1. 1

   Butter a 9-inch square baking pan and line...: Butter a 9-inch square baking pan and line it with parchment paper, leaving two longer “handles” to help you lift the bars out for easy cutting. Lightly butter the parchment.

2. 2

   Make the Cookie Dough Layer: Using your stand...: Make the Cookie Dough Layer: Using your stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 3 minutes. Turn off the mixer and scrape down the sides and bottom of the bowl as well as the paddle. Add the vanilla and beat another minute on medium speed. Add a little of the sweetened milk, then a little of the flour, mixing after each addition, and alternating the two until all of the milk and flour have been incorporated. Turn up the mixer to medium speed for 30 seconds to lighten the mixture a little. Mix in the chocolate chips.

3. 3

   Turn the dough out into the prepared pan...: Turn the dough out into the prepared pan and pat down evenly with your hands. The dough is very sticky, so lightly flour your hands to help. (Use gluten-free flour if needed.) Smooth the top with an offset spatula to remove any indentations. Cover and refrigerate until firm, (about 4 hours) or even overnight if you like. I like to make this layer a day or two ahead, making the recipe less time consuming. Once fully chilled, the texture will be similar to fudge, thus the recipe name.

4. 4

   Make the Peanut Butter Layer: Combine the peanut...: Make the Peanut Butter Layer: Combine the peanut butter and powdered sugar in the bowl of your stand mixer. Beat about 2 minutes until thoroughly combined. Add the vanilla and 2 tsp of the cream and beat until smooth. Taste and add more sugar if desired. The mixture should be creamy and smooth. Add more cream as needed for a good spreading consistency. If it gets too thin, add more powdered sugar.

5. 5

   Spread over the top of the cold fudge...: Spread over the top of the cold fudge layer, smoothing it nearly to the edges with an off-set spatula. Set aside while you melt the chocolate.

6. 6

   Make the Chocolate Layer: Place the chocolate chips...: Make the Chocolate Layer: Place the chocolate chips in a microwave-safe bowl (preferably heavy glass) and heat for 1 minute. Continue heating in short 15 second bursts, stirring after each burst until the chocolate is nearly all melted. Remove from the microwave oven and stir until the last of the chips are fully melted and the mixture is smooth and glossy.

7. 7

   Let the chocolate cool for about 5 minutes,...: Let the chocolate cool for about 5 minutes, and then pour onto the peanut butter layer. Spread out evenly with an off-set spatula.

8. 8

   Cut into Squares and Serve: Return the pan...: Cut into Squares and Serve: Return the pan to the refrigerator to firm up the topping - about 15 minutes. Don’t wait too long or the chocolate topping may crack when you try to cut the squares. Lift the frosted fudge from the pan using the parchment handles; use a knife to release the fudge from the sides not covered by the parchment. Set on a cutting board and cut into 16 small squares. This is a very rich dessert, so smaller pieces are a perfect single serving.

9. 9

   Once cut, you can carefully lift the fudge...: Once cut, you can carefully lift the fudge back into the pan and refrigerate until firm. Keep the fudge chilled until about 15 minutes before serving. The fudge layer and chocolate will soften at room temperature.