Yield 20 -30 pieces of fudge
- 1 14 oz can sweetened condensed milk
- 1/2 c white chocolate chips
- 1/2 c peanut butter chips
- 1/2 c dark chocolate or semisweet chocolate chips
- 3 Tbs coconut oil
- 2 dashes salt, for the chocolate and vanilla layers
- Line a small glass baking pan with parchment, I used my Pyrex 7"x5" pan, but a small square pan will work too; final thickness will vary.
- In a small saucepan add 1/3 of the can of sweetened condensed milk, the white chocolate chips, 1 Tbs of coconut oil and a dash of salt.
- Melt the ingredients over low heat, stirring until smooth.
- Transfer the vanilla mixture into the bottom of the parchment lined pan and smooth out, place in fridge to cool.
- In the same saucepan add 1/3 of the can of sweetened condensed milk, the peanut butter chips and 1 Tbs of coconut oil, melt and stir until smooth.
- Spread the peanut butter mixture over top of the set vanilla layer, return the pan to the fridge to set. In the same saucepan add the remaining 1/3 of the can of sweetened condensed milk, chocolate chips, 1 Tbs coconut oil and a dash of salt; melt and stir until smooth.
- Spread the chocolate layer over top of the peanut butter and return the pan to the fridge to set.
- Chill for 1-2 hours. Cut into squares and serve.
* If you are in a hurry I would recommend using the freezer instead of the fridge, but don't forget about it! I found that the fudge as whole sets more evenly and quickly if you chill it during the melting process and after each additional layer is added. As you may be able to tell from the photo, I was impatient at first, so my vanilla layer set softer than the others, next time I will take my time and chill after each layer!
Courses candy, dessert
Recipe adapted from Black and White Toasted Coconut Fudge by Sarah Shilhavy