Hi dessert lovers! Today I’m sharing The Best Peanut Butter Chocolate Cookie Fudge Recipe with you all! If you loved my Sugar Cookie Christmas Cookie Fudge Recipe (which for a lot of you, has been your favorite recipe so far), you’re going to die over this one as well. Keep reading to see how we recreated and switched up this amazing recipe to make it the ultimate mouth watering winter dessert!
WHAT YOU’LL NEED:
- Nestle Toll House bag of brown chocolate chips (I used Lily’s baking chips as they are a little healthier alternative)
- Betty Crocker Peanut Butter – cookie mix
- 1 (14 ounce) can of sweetened condensed milk
- Wax paper
- Glass pan
HOW TO MAKE PEANUT BUTTER CHOCOLATE COOKIE FUDGE:
- Pour into pan 24 oz of brown chocolate chips NO HEAT YET
- Add 1 & 1/4 cup of Betty Crocker Peanut Butter – cookie mix
- Mix together
- Add 14 oz of sweetened condensed milk (still no heat)
- MIX
- Turn on LOW HEAT: continuously mix, if you stop mixing it will burn
- Just want to note here that you will be stirring for a while and probably get a little bit of an arm workout in the process lol don’t get discouraged! It will all mix together eventually, I promise!
- Pour mixture onto wax paper in pan and smooth out
- drizzle melted peanut butter over top and lightly spread layer over the top of the mixture
- Refrigerate for 30 minutes to form
- Slice into bar/brownie size pieces & ENJOY! They are a little difficult to cut with just a butter knife so I would recommend using a sharp bigger knife.
I hope you all enjoyed this peanut butter chocolate cookie fudge recipe! I am all about the desserts in the winter time so I apologize if I’m making your New Years resolutions a little difficult… life is short! Head to my IG to see my latest reel on how ours came together!