Description
Vampire Fudge is a rich, decadent chocolate and peanut butter treat perfect for spooky occasions. This layered fudge combines semi-sweet and milk chocolate with creamy peanut butter swirled with a hint of red food coloring for a dramatic, eerie effect. Easy to make and perfect for parties, this no-bake dessert is stored in the fridge until firm and cut into bite-sized squares.
Ingredients
Scale
Main Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) bag semi-sweet chocolate chips
- 1 (12 ounce) bag milk chocolate chips
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- Red food coloring gel (a tiny amount, for dramatic effect)
Optional Garnishes
- Pretzel sticks
- Crushed Oreos
- Chopped nuts
Instructions
- Prepare the Pan: Line an 8×8 inch baking pan with parchment paper, ensuring the paper extends over the edges for easy removal later.
- Melt Butter: In a large saucepan over medium-low heat, melt the butter completely, stirring occasionally to prevent burning.
- Add Condensed Milk: Gradually whisk in the sweetened condensed milk until the mixture is smooth and well combined.
- Incorporate Chocolate Chips: Add both the semi-sweet and milk chocolate chips to the saucepan, stirring constantly until all chips have melted and the mixture is glossy.
- Add Vanilla Extract: Stir in the vanilla extract to enhance the flavor of the fudge base.
- Prepare Peanut Butter Mixture: In a separate bowl, combine the creamy peanut butter and powdered sugar, mixing until smooth and creamy.
- Add Red Food Coloring: Add a tiny amount of red food coloring gel to the peanut butter mixture and stir until the color is even and vibrant.
- Layer Base Chocolate: Pour half of the melted chocolate mixture into the prepared pan, spreading it evenly to create the first layer.
- Add Peanut Butter Swirls: Spoon dollops of the red peanut butter mixture over the chocolate layer, then gently swirl with a spatula or knife to create a marbled effect.
- Top with Remaining Chocolate: Pour the remaining chocolate mixture over the peanut butter swirls and spread evenly to cover.
- Add Garnishes: Sprinkle optional toppings such as pretzel sticks, crushed Oreos, or chopped nuts over the top for extra texture and flavor.
- Chill the Fudge: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the fudge to set properly.
- Remove from Pan: Use the parchment paper overhang to lift the fudge out of the pan once it has fully set.
- Cut into Squares: Using a sharp knife, cut the fudge into small squares, wiping the knife clean between cuts to maintain clean edges.
- Serve: Arrange the fudge squares on a serving platter and serve chilled for the best texture and flavor.
Notes
- Make sure to melt the butter and chocolate slowly over medium-low heat to avoid burning the mixture.
- You can adjust the red food coloring to achieve a more subtle or dramatic swirl effect.
- For a nut-free version, omit the peanut butter and use a nut-free spread.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Using parchment paper helps to lift out the fudge easily without sticking.
