
Yields:
12 serving(s)
Prep Time:
10 mins
Total Time:
2 hrs 10 mins
Cal/Serv:
420
For anyone who scans the holiday dessert table at a party or cookie swap with laser focus looking for the candy bar-like squares of fudge, I see you. I am you. Don’t get me wrong, I love Christmas cookies of all shapes and flavors, but when my sweet tooth is in overdrive, it’s creamy, chocolaty fudge I need. Fudge is super-versatile, and I’ll take it in any form, but crammed full of sweet and salty nuts and candies, it's next-level spectacular.
As a no-bake treat, fudge can be an easy addition to your holiday dessert line-up, especially using this shortcut method that doesn’t require boiling sugar or a candy thermometer. Mini marshmallows, salted peanuts, and bite-size peanut butter cups add a squishy-crunchy-creamy trifecta of textures to the firm chocolate that is anything but plain. (Pro tip: Freeze them first for about 15 minutes if your kitchen is warm so they keep their shape when mixed in.)
To add balance and cut through the sugar, cocoa powder and salt are vital, so don’t be tempted to cut back on them. In a final touch of festive flair, a sprinkling of mini peanut butter candies pays homage to everyone's favorite reindeer. Picking out the red ones takes only a minute, but you can use whatever colors you like.
Did you try making this? Let us know how it went in the comments!
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Ingredients
Cooking spray
- 2 1/2 cups
(425 g.) semisweet chocolate chips
- 1
(14-oz.) can sweetened condensed milk
- 1 Tbsp.
unsweetened cocoa powder
- 1 tsp.
kosher salt
- 1 cup
mini marshmallows
- 1/2 cup
roasted, salted peanuts
- 3/4 cup
mini peanut butter cups
- 2 Tbsp.
mini peanut butter M&M's (preferably red)
Directions
- Step 1 Line an 8" x 8" baking pan with parchment, leaving a 2" overhang on 2 opposite sides. Lightly grease with cooking spray.
- Step 2In a large pot over medium-low heat, cook chips, milk, cocoa powder, and salt, stirring constantly with a rubber spatula and scraping bottom and edges of pot to avoid scorched chocolate, until melted and smooth, 3 to 5 minutes.
- Step 3Remove pot from heat. Stir in marshmallows and peanuts. Add peanut butter cups and gently stir to combine without crushing them. Pour into prepared pan and spread evenly, pressing down with spatula to remove air pockets. Top with M&M’s and gently press into surface. Refrigerate fudge until set, at least 2 hours.
- Step 4Using parchment overhang, lift out fudge and transfer to a cutting board. Cut into squares.
- Step 5Make Ahead: Fudge can be made 2 weeks ahead. Store in an airtight container at room temperature or in the refrigerator.
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