Peanut butter and chocolate, nothing more is needed to create this sweet. Some time ago I discovered the inspiration for the recipe on the net and saved it for the sake of playing with it for Christmas. Then I forgot all about playing with the recipe, but the outcome was delicious and I can always play another time, by adding some more toasted peanuts or chocolate buttons. But this recipe is pretty straightforward.
170 G PEANUT BUTTER, CREAMY OR CRUNCHY
110 G WHITE CHOCOLATE
110 G MILK CHOCOLATE
Place 125 g peanut butter in a microwave-safe bowl along with the white chocolate.
Combine the remaining 45g peanut butter in a similar bowl with the milk chocolate.
Place the bowls in the microwave and heat it until the chocolate has melted. Stir the ingredients well until they are creamy and homogeneous.
Butter and line a 15×15 cm mould with baking paper.
Add dollops of white and milk fudge alternately into the mould.
With a clean needle or sharp knife make swirls in the fudge to mix the two together. But don’t overdo it, the fudge will turn light brown instead.
Place the mould in the fridge for a few hours until the fudge has set.
Remove the fudge from the mould and cut it into appropriate squares.
Store the fudge in the refrigerator in an airtight container for as long as they last.