I am unabashedly channeling Lionel Ritchie and his smooth, silky voice.
Because these peanut butter fudge squares are easy.
Easy like Sunday morning.
Really, these salty-sweet squares are simple, casual, practically effortless. I’ve made easy fudge before – remember Nutella Fudge and Blackberry Fudge? These Salted Peanut Butter Fudge Squares also only require a few minutes of work. And there’s no need to turn on the oven, either.
It’s my latest try at microwave fudge and I’m still pretty amazed at how well it turns out each time. It is very quick to make, just needs a few hours to set, and voila! I end up with a dessert that’s well loved by all.
For once, I didn’t use Nutella. Instead I opted for something healthier: fresh ground peanut butter from Whole Foods. I used honey roasted peanut butter, but I bet this fudge will be great with almond butter, too.
Of course I also used half a block of white chocolate and nearly a can of condensed milk, so that cancels out anything healthy. Plus some pats of butter.
But whoever said fudge was healthy? It is, undoubtedly, a sweet, sweet indulgence.
And with a top layer of smooth chocolate ganache and a sprinkle of dark espresso salt, it’s an indulgence you can readily whip up for a party or as a treat for your friends. Or you know, for a long weekend. Or weeknight class. Whatever.
Salted Peanut Butter Fudge
8 oz. white chocolate, chopped
3/4 cup peanut butter
3/4 cup sweetened condensed milk
3 tbsp salted butter, cut into 1/4 inch pieces
6 oz. dark chocolate, chopped
1/4 cup heavy cream
1 tbsp espresso salt (or any coarse salt)
Combine the white chocolate, peanut butter, condensed milk, and butter in a medium microwave-safe bowl. Heat on full power for 1 minute, then remove and stir. Everything would have started to melt but you’ll still have some lumps. Heat again in 30-second intervals and stir until the mixture turns smooth. I heated everything for a total of 3 minutes. Scrape the mixture onto an 8×8 baking pan and smooth out the top.
Make your ganache topping. Heat the dark chocolate in the microwave using the same method: 1 minute then stir, then in 30-second increments. Once it is melted, slowly pour in cream and stir until well blended. Pour the ganache on top of the peanut butter fudge, and sprinkle with espresso salt.
Chill in the fridge for at least two hours, then cut into 1-inch squares.
If you’re a purist or a perfectionist or if you simply have more time, you can melt the chocolate in a double broiler, and make ganache the proper way. You can also be more careful about cutting the fudge into more even squares.
But this isn’t a careful recipe. It’s easy. Like Sunday mornings.