S’MORES FUDGE

S’MORES PEANUT BUTTER FUDGE
CRUST LAYER
4 sheets graham crackers
1/4 cup sugar
1 1/2 tablespoons butter, melted

CHOCOLATE FUDGE LAYER
1 1/2 cups milk chocolate chips
1/2 teaspoon vanilla 
1/2 can sweetened condensed milk

MARSHMALLOW LAYER
1 cup peanut butter chips
1/2 cup marshmallow fluff
1/2 can sweetened condensed milk

  • Preheat oven to 375 degrees.
  • Line an 8×8 square pan with aluminum foil with enough hanging over to be able to use as handles.
  • Grind the graham crackers in a small food processor. Add sugar and butter until well blended.
  • Press into the bottom of the pan evenly.

  • Bake for 15 minutes or until golden.
  • Melt chocolate in small sauce pan. 
  • Add the vanilla and sweetened condensed milk whisking until smooth.
  • Pour over the crust.

  • Melt peanut butter chips in a small sauce pan over medium low heat.
  • Add marshmallow fluff and sweetened condensed milk, whisking until smooth and even consistency.
  • Pour over the chocolate layer immediately.
  • Refrigerate overnight.

  • The next day remove fudge from pan and cut into pieces.
  • Store in the refrigerator.

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