This has been a Christmas staple in our house since the early 1980s. It's ridiculously easy and pretty yummy. (I use the plastic bag over my hand trick to smooth out the fudge.)
Ingredients
- ½ (6 ounce) packages semisweet chocolate chips: 1 piece
- sweetened condensed milk: 1 can (14 ounce can)
- peanut butter: 0.5 cup
Metric Conversion
Stages of cooking
-
Line a 9x13-inch pan with parchment paper.
-
Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir in peanut butter until smooth. Pour in sweetened condensed milk and stir until well combined. Pour into the prepared pan.
-
Using the back of a spoon or with a plastic bag over your hand, press the fudge into the pan. Refrigerate until firm, 2 to 4 hours.
-
Remove fudge from pan and cut into squares. Store in an airtight container.
