Decadent is…this recipe for Double Chocolate and Peanut Butter Fudge. It’s so easy to make, too!

225g butter
1/4 cup peanut butter
450g icing sugar
3 tbsp cocoa
1/2 tsp vanilla extract
1 large egg
200g chocolate digestive biscuits

How to
Grease a 20cm square tin and line with baking paper.

Melt the butter in a small saucepan over a medium heat. Stir in the peanut butter.

Take the saucepan off the heat and sift in the icing sugar and cocoa. Add the vanilla extract and egg and mix well.

Break the biscuits into pieces and stir into the chocolate mixture. Tip the mixture into the prepared tin and spread into an even layer. Refrigerate until firm, then remove from the tin and cut into squares. Store in the fridge.

Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate

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