| Prep Time | 1 hour |
| Cook Time | 5 minutes |
| Passive Time | 45 minutes |
| Servings |
pieces
|
Ingredients
- Melted butter for greasing
- 1 14-ounce can sweetened condensed milk (eagle brand)
- 2 cups peanut butter chips
- 2 cups semi-sweet chocolate chips
- sea salt for topping and filling
Ingredients
|
|
Instructions
- Line an 8-inch square pan with foil. Press the foil into the pan, folding any access over the edges. Brush the foil with melted butter, to prevent sticking.
- In the first sauce pan, combine 1/2 the can of condensed milk and the 2 cups of peanut butter chips with a pinch of sea salt. In the second sauce pan, combine the rest of the condensed milk and the 2 cups of chocolate chips, with a pinch of salt. Heat both sauce pans over medium-low heat at the same time. Stirring occasionally. Watch closely to make sure it doesn't burn. Heat until smooth and creamy.
- Once the two pans of melted chips are smooth, remove from heat. Alternate spooning in the chocolate and peanut butter into the buttered dish. Spoonful of chocolate, then a spoonful of peanut butter. Filling in the gaps to create a cheetah like pattern.
- Grab a sheet of parchment paper and brush it with the melted butter. Press it straight on top of the mixtures to evenly spread and flatten the fudge.
- Sprinkle the top with flakey or regular sea salt. Refrigerate for at least an hour to harden.
- Tie a few pieces together with festive twine, or box up as a sweet holiday gift! <3
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